Baby Shower Menu

Chicken Salad Panini
Kraft Foods

2 1/2 cups chooped cooked chicken breast
1/4 cup KRAFT Mayo light Mayonnaise
2 Tablespoons OSCAR MAYER real bacon bits
2 Tablespoons thin green onion slices
2 Tablespoons KRAFT light Ranch dressing
1 Tomato, but into thin slices
Cheese slices

Mix chicken, mayo, bacon, onions and dressing; spread onto slices of breade. Top with tomatoes, cheese and remaining bread.
Cook in preheated grill pan or skillet sprayed with cooking spray on medium heat until golden brown.

*I did not use tomato or cheese and I served them on croissants so I did not grill them.

Orange Jell-O Cream Salad
Nancy Evans

1 small box sugar free Orange Jell-O
1 small box sugar free Vanilla Instant Pudding
1 can mandarin oranges, drained
1 small container cottage cheese
1 small tub cool whip
1 small can crushed pineapple

Mix all ingredients. Blend well. Chill.

*I am substituting Raspberry Jell-O and frozen Raspberries so it will be pink. I also forgot to add the pineapple, but it was still yummy.

Pasta Salad
Cathy Pollock

Apple-Cranberry Slaw

Kraft

1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. maple-flavored or pancake syrup
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 apple, chopped
1/2 cup dried cranberries
1/4 cup chopped red onions

MIX dressing and syrup in large bowl.
ADD remaining ingredients; toss to coat.
REFRIGERATE 1 hour.

Kraft Kitchens Tips
Special Extra:
Add 1/2 cup chopped toasted PLANTERS Walnuts.

Make Ahead:
Slaw can be prepared ahead of time. Refrigerate up to 24 hours before serving.