STRAWBERRY CUPS
• 1-1/4 cups Honey Maid Graham Crumbs• 1/4 cup butter, softened• 3/4 cup boiling water
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder• 2 cups ice cubes• 24 fresh strawberries, divided
• 2 cups thawed Cool Whip Whipped Topping• 1/3 cup Kraft Pure Strawberry Jam
MAKE IT
Heat oven to 350°F. Mix crumbs and butter; press 2 Tbsp. onto bottom and halfway up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 min.; cool.
Meanwhile, add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 2 to 3 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to jelly with Cool Whip; mix well.
Fill crusts with jelly mixture. Refrigerate 3 hours or until firm.
Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush onto berries. Refrigerate 20 min.
RANCH STYLE STEAK KABOBS
HEAT barbecue to medium-high heat. Reserve half the dressing. Thread meat onto 4 skewers, threading potatoes and tomatoes between folds of meat; brush with remaining dressing.
GRILL 10 to 12 min. or until meat is done, brushing with reserved dressing for the last 2 min.
