Some New Recipes

I have been getting the Kraft weekly emails with recipe suggestions for a few weeks now. Since I have been avoiding working on homework today, I decided to open the email up and see what I could find. Well, I found two recipes that I decided to make today.

Pulled Chicken Sandwiches

Prep Time:

5 min

Total Time:

25 min

Makes:

4 servings, one sandwich each

What You Need

1 lb. boneless skinless chicken thighs

1 onion, sliced

1/2 cup KRAFT Original Barbecue Sauce

1/4 cup water

1 Tbsp. brown sugar

1 French bread baguette, 16 to 20-inches long (about 10 oz.)

4 KRAFT Singles

Make It

COOK chicken and onions in skillet on medium-high heat 8 min., stirring occasionally.

ADD barbecue sauce, water and sugar; stir. Reduce heat to medium; cover. Cook an additional 7 min. or until chicken is cooked through (165ºF).

REMOVE chicken from skillet. Shred chicken with fork or chop into small pieces. Return to skillet; stir until evenly coated with sauce. Cut baguette crosswise into four pieces. Cut each piece lengthwise in half. Fill with chicken mixture and Singles.

* As always I didn't follow directions exactly. Apparently I have trouble with this. I also really like to use my crockpot. So, here is what I did. I put the chicken, water, some of the barbecue sauce and brown sugar into the crockpot. After letting it cook for a while, I shredded the chicken, added more barbecue sauce and some dried onion flakes (I didn't have an onion). I also didn't buy any French bread, so I used some hogie style rolls. I also used cheddar cheese because I like it better than Kraft singles.

Chocolate-Peanut Butter Mallow Bars

Prep Time:

20 min

Total Time:

38 min

Makes:

32 servings

What You Need!

1 pkg. (2-layer size) devil's food cake mix

1/2 cup (1 stick) butter, melted

2/3 cup milk, divided

3/4 cup creamy peanut butter

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1/2 cup PLANTERS Salted Peanuts

6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped

Make It!

HEAT oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min. Meanwhile, mix peanut butter and remaining milk.

SPREAD peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

BAKE 18 min. or just until center is set. Cool completely before cutting into bars.

* I was watching "That Thing You Do" while making this, so I made a few mistakes. Luckily for me, this was a very forgiving recipe and still turned out great. One thing that is important to remember is to wait for the crust to cool before putting on the peanutbutter. I forgot and it made it really hard to spread the peanutbutter. This is a very rich dessert, so make sure you have milk (if that is what you like) or water on hand to wash it down.

Now, maybe I should actually get some more work done. Jason has diagnosed me with a severe case of graduate school senioritis. I believe it.