Chicken Cashew Pasta Salad

8 oz. colored pasta

8 oz. bowtie

20 oz. pineapple tidbits, drained

8 oz. water chestnuts, chopped

12 oz. craisins

2 cups celery, chopped

4 green onions, thinly sliced

1 cup seedless red grapes

4 chicken breasts, chopped

Dressing:

16 oz. Kraft coleslaw dressing

1 cup mayo

Sprinkle with cashews before serving.

*I don't use as much pineapple, crasins, or water chestnuts. You can add however much you want. I also make my pasta early and pour on about half of the dressing so it can absorb, then pour the rest on right before serving.

Carmelized Beef Skewers

1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, plus 2 Tbsp. for marinating
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. GREY POUPON Dijon Mustard

TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine steak sauce, the barbecue sauce and mustard; set aside.
PREHEAT grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.
GRILL skewers 8 min. or until steak is cooked through, turning after 4 min. and brushing generously with the barbecue sauce mixture.

I got this recipe off of kraftfoods.com, it was really easy, really good and my kids liked it.

Cherry Chip Bars

I am not a lover of anything cherry, but these I eat like they are going out of style. They are really easy and quick to make.

1 box cherry chip cake mix
1 egg
1/4 cup water
1/3 cup flour
1/2 cup oil
chocolate chips (I used 1/2 a bag, you can put in as many as you like)

Mix well and put in a lightly greased 9x13 pan. Bake at 350 for 15-20 min. or until light brown. Can double recipe and bake on cookie sheet.