PHILLY Spinach Artichoke Dip

Prep Time:10 min Total Time:12 min Makes:2-1/2 cups or 20 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 jar (7.5 oz.) marinated artichoke hearts, drained, chopped
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 tsp. garlic powder
1/4 cup KRAFT Grated Parmesan Cheese

SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate.

MIX spinach, artichokes, mozzarella cheese and garlic powder until well blended; spread over cream cheese. Sprinkle with Parmesan cheese.

MICROWAVE on HIGH 2 min. or until heated through. Serve with WHEAT THINS Crackers.

Island Swizzle

Prep Time:10 min Total Time:10 min Makes:6 (1 cup each)

1 tub CRYSTAL LIGHT Strawberry Kiwi Flavor Drink Mix
1-1/2 cups cold water
1/2 cup cold orange juice
1 Tbsp. fresh lime juice
1 qt. (4 cups) crushed ice

PLACE drink mix, water, orange juice and lime juice in blender container; cover. Blend on high speed until drink mix is dissolved. Add ice; blend until smooth.

Caribbean Cooler

Prep Time:5 min Total Time:5 min Makes:7 servings, about 1 cup each

COUNTRY TIME Lemonade Flavor Drink Mix
3 cups cold water
2 cups cold pineapple juice
1 cup cream of coconut

MEASURE drink mix into cap to 2-quart line. Place water and drink mix in large plastic or glass pitcher. Stir until drink mix is dissolved.

STIR in pineapple juice and cream of coconut. Refrigerate until ready to serve. Serve over crushed ice.

HELP!!!

Hey, my family is having a huge Luau...and I got put in charge of drinks. I really wanted to do some sort of fruity slush/punch? Any ideas out there???

(I promise to delete this post after comments have been posted)

Thank you!
Shelley

Chicken Broccoli Fettuccine

Prep/Total Time: 25 min. Yeild: 4 servings

6 ounces uncooked fettucine
3 cups fresh broccoli florets
1 pound boneless, skinless chicken breasts, cut into strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 teaspoons olive oil
1 can cream of mushroom soup
2/3 cup cup fat-free milk
1/4 cup shredded Parmesan cheese

1. In a Dutch oven, cook fettuccine according to package directions, adding the broccole during the last 5 minutes of cooking.

2. Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skille, saute chicken, onion, and mushrooms in oil until chicken is no longer pick. Remove from heat and set aside.

3. Drain fettuccine; stir in the soup, milk and chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese.