TIPS :
  • For a pretty presentation, peel back husks from each ear of corn, leaving them attached at base. Remove and discard silk; gather husks together at base and tie with string to secure.
  • Serving a crowd? This recipe is very easily doubled or even tripled for a big event.
DOWNLOAD
RECIPE
  • Prep time: 15 min
  • Total time: 35 min
  • Makes 4 servings, 1 corn cob each

This trendy side dish is so delicious, but so easy to put together and is the ultimate way to serve seasonal summer corn. Perfect for a barbecue or a weeknight side, this versatile side dish will impress everyone.

What do I need?
  • 4 ears corn on the cob, husked
  • ¼ cup Miracle Whip Original Spread
  • ¼ cup chopped fresh cilantro, divided
  • 1 tbsp lime juice
  • ¼ tsp lime zest
  • 2 tbsp Kraft Zesty Italian Dressing
  • ½ tsp ancho chili powder
HOW DO I MAKE IT?
  1. Heat barbecue to medium heat.
  2. Place corn in large pot or bowl of cold water; soak for 10 min. Meanwhile, mix Miracle Whip, 2 tbsp of the cilantro, lime juice and zest until blended.
  3. Drain corn. Grill 20 min. turning occasionally, until corn is tender, brushing with dressing in last 2 min. of cooking.
  4. Transfer corn to platter. Drizzle with Miracle Whip mixture; sprinkle with chili powder and remaining cilantro.

This trendy side dish is so delicious, but so easy to put together and is the ultimate way to serve seasonal summer corn. Perfect for a barbecue or a weeknight side, this versatile side dish will impress everyone.

  • Prep time: 15 min
  • Total time: 35 min
  • Makes 4 servings, 1 corn cob each
What do I need?

  • 4 ears corn on the cob, husked
  • ¼ cup Miracle Whip Original Spread
  • ¼ cup chopped fresh cilantro, divided
  • 1 tbsp lime juice
  • ¼ tsp lime zest
  • 2 tbsp Kraft Zesty Italian Dressing
  • ½ tsp ancho chili powder

HOW DO I MAKE IT?
  1. Heat barbecue to medium heat.
  2. Place corn in large pot or bowl of cold water; soak for 10 min. Meanwhile, mix Miracle Whip, 2 tbsp of the cilantro, lime juice and zest until blended.
  3. Drain corn. Grill 20 min. turning occasionally, until corn is tender, brushing with dressing in last 2 min. of cooking.
  4. Transfer corn to platter. Drizzle with Miracle Whip mixture; sprinkle with chili powder and remaining cilantro.
TIPS :
  • For a pretty presentation, peel back husks from each ear of corn, leaving them attached at base. Remove and discard silk; gather husks together at base and tie with string to secure.
  • Serving a crowd? This recipe is very easily doubled or even tripled for a big event.
DOWNLOAD
RECIPE
Variations :
  • Hot BBQ Dip: Swap Aioli with ¼ cup Heinz Tomato Ketchup Hot & Spicy.
  • Chipotle Ranch-Up: Swap Aioli and Barbecue Sauce with ¼ cup each Heinz Tomato Ketchup and Kraft Rancher’s Choice Dressing. Stir in ½ tsp PC Chipotle Hot Sauce.
  • Sweet BBQ Mustard Dip: Swap Aioli and Barbecue Sauce with ¼ cup each Bulls-Eye Bold Original BBQ Sauce and Miracle Whip Dressing. Stir in 1 tsp Heinz Dijon Mustard.
DOWNLOAD
RECIPE
  • Prep time: 5 min
  • Total time: 25 min
  • Makes 4 servings, ¼ recipe each

Making your own fries is a snap when you have an air-fryer. And with our creamy garlic bbq dip, just watch them disappear.

What do I need?
  • 1-½ lb. yellow-fleshed potatoes, scrubbed and cut into ½-inch-thick strips
  • 1 tbsp olive oil
  • ½ tsp garlic salt
  • ¼ cup Heinz Garlic Aioli
  • ¼ cup Diana Gourmet Rib & Chicken Barbecue Sauce 
HOW DO I MAKE IT?
  1. Heat air-fryer to 400°F. Toss potatoes with oil and garlic salt in large bowl to coat evenly.
  2. Spray air-fryer basket with cooking spray. Arrange potatoes in prepared basket, then place basket in air-fryer. Cook 20 - 22 min. or until potatoes are tender and evenly golden, shaking basket gently once or twice during cooking.
  3. Meanwhile, mix Aioli and Barbecue Sauce. Serve with fries.

Making your own fries is a snap when you have an air-fryer. And with our creamy garlic bbq dip, just watch them disappear.

  • Prep time: 5 min
  • Total time: 25 min
  • Makes 4 servings, ¼ recipe each
What do I need?
  • 1-½ lb. yellow-fleshed potatoes, scrubbed and cut into ½-inch-thick strips
  • 1 tbsp olive oil
  • ½ tsp garlic salt
  • ¼ cup Heinz Garlic Aioli
  • ¼ cup Diana Gourmet Rib & Chicken Barbecue Sauce 
HOW DO I MAKE IT?
  1. Heat air-fryer to 400°F. Toss potatoes with oil and garlic salt in large bowl to coat evenly.
  2. Spray air-fryer basket with cooking spray. Arrange potatoes in prepared basket, then place basket in air-fryer. Cook 20 - 22 min. or until potatoes are tender and evenly golden, shaking basket gently once or twice during cooking.
  3. Meanwhile, mix Aioli and Barbecue Sauce. Serve with fries.
TIPS :
  • Hot BBQ Dip: Swap Aioli with ¼ cup Heinz Tomato Ketchup Hot & Spicy.
  • Chipotle Ranch-Up: Swap Aioli and Barbecue Sauce with ¼ cup each Heinz Tomato Ketchup and Kraft Rancher’s Choice Dressing. Stir in ½ tsp PC Chipotle Hot Sauce.
  • Sweet BBQ Mustard Dip: Swap Aioli and Barbecue Sauce with ¼ cup each Bulls-Eye Bold Original BBQ Sauce and Miracle Whip Dressing. Stir in 1 tsp Heinz Dijon Mustard.
DOWNLOAD
RECIPE
TIPS :
  • Add diced avocado, sour cream, salsa and/or an extra spritz of lime, if desired.
DOWNLOAD
RECIPE
  • Prep time: 10 min
  • Total time: 20 min
  • Makes 4 servings, 3 tacos each 

A cooling slaw is the perfect topper for these smoky fish tacos.

What do I need?
  • 2 cups shredded green cabbage or coleslaw mix
  • ¼ cup Heinz Garlic Aioli
  • ¼ cup chopped fresh cilantro, divided
  • 2 tbsp lime juice
  • 1 lb. boneless skinless cod or other white fish fillets
  • ¼ cup Bulls-Eye Original Bold Barbecue Sauce
  • 12 small (4-inch) street-style flour tortillas
  • ¼ cup thinly sliced jalapenos
  • 2 radishes, thinly sliced
HOW DO I MAKE IT?
  1. Heat barbecue to medium-high heat. Mix cabbage, aioli, 2 tbsp of the cilantro and the lime juice in medium bowl; set aside.
  2. Grill fish 8 min. or until fish flakes easily when tested, turning and brushing on both sides with barbecue sauce after 5 minutes. Grill tortillas 1 min. until lightly grill-marked.
  3. Cut or break fish into chunks. Cover tortillas with slaw, fish, jalapenos and radishes. Sprinkle with remaining cilantro.

A cooling slaw is the perfect topper for these smoky fish tacos.

  • Prep time: 10 min
  • Total time: 20 min
  • Makes 4 servings, 3 tacos each 
What do I need?
  • 2 cups shredded green cabbage or coleslaw mix
  • ¼ cup Heinz Garlic Aioli
  • ¼ cup chopped fresh cilantro, divided
  • 2 tbsp lime juice
  • 1 lb. boneless skinless cod or other white fish fillets
  • ¼ cup Bulls-Eye Original Bold Barbecue Sauce
  • 12 small (4-inch) street-style flour tortillas
  • ¼ cup thinly sliced jalapenos
  • 2 radishes, thinly sliced
HOW DO I MAKE IT?
  1. Heat barbecue to medium-high heat. Mix cabbage, aioli, 2 tbsp of the cilantro and the lime juice in medium bowl; set aside.
  2. Grill fish 8 min. or until fish flakes easily when tested, turning and brushing on both sides with barbecue sauce after 5 minutes. Grill tortillas 1 min. until lightly grill-marked.
  3. Cut or break fish into chunks. Cover tortillas with slaw, fish, jalapenos and radishes. Sprinkle with remaining cilantro.
TIPS :
  • Add diced avocado, sour cream, salsa and/or an extra spritz of lime, if desired.
DOWNLOAD
RECIPE
TIPS :
  • Serve with veggie sticks and extra Kraft Rancher’s Choice Dressing.
DOWNLOAD
RECIPE
  • Prep time: 5 min
  • Total time: 30 min
  • Makes 8 servings, 2 wings (60 g) each

The secret to these scrumptious wings is the quick & easy, sticky glaze made up of mostly pantry ingredients. You’ll want to make sure you always have the ingredients on hand so you can whip these up for a weeknight dinner, a party, or casual nibbles out on the deck.

What do I need?

  • 1-½ lb. split chicken wing pieces (16 pieces)
  • ¼ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ cup Kraft Rancher’s Choice Dressing
  • ¼ cup Heinz Tomato Ketchup
  • ¼ cup Diana Gourmet Honey Garlic Barbecue Sauce 
  • 1 tsp minced fresh ginger
  • 2 tsp toasted sesame seeds

HOW DO I MAKE IT?

  1. Heat air-fryer to 375°F. Toss chicken wings, flour and baking powder in bowl to until evenly coated. Drizzle with dressing; toss to coat.
  2. Spray air-fryer basket with cooking spray. Arrange wings in single layer in prepared basket, then place basket in air-fryer. Cook 20 min. turning after 10 min. until chicken is cooked through (170°F), crispy and golden.
  3. Meanwhile, mix ketchup, barbecue sauce and ginger in large bowl. Add cooked wings to bowl; toss well. Line air-fryer basket with parchment paper.
  4. Arrange wings in single layer in prepared basket, then return basket to air-fryer. Cook, turning once, until wings are shiny and glaze is set, about 5 min. Sprinkle with sesame seeds.

The secret to these scrumptious wings is the quick & easy, sticky glaze made up of mostly pantry ingredients. You’ll want to make sure you always have the ingredients on hand so you can whip these up for a weeknight dinner, a party, or casual nibbles out on the deck.

  • Prep time: 5 min
  • Total time: 30 min
  • Makes 8 servings, 2 wings (60 g) each
What do I need?

  • 1-½ lb. split chicken wing pieces (16 pieces)
  • ¼ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ cup Kraft Rancher’s Choice Dressing
  • ¼ cup Heinz Tomato Ketchup
  • ¼ cup Diana Gourmet Honey Garlic Barbecue Sauce 
  • 1 tsp minced fresh ginger
  • 2 tsp toasted sesame seeds

HOW DO I MAKE IT?

  1. Heat air-fryer to 375°F. Toss chicken wings, flour and baking powder in bowl to until evenly coated. Drizzle with dressing; toss to coat.
  2. Spray air-fryer basket with cooking spray. Arrange wings in single layer in prepared basket, then place basket in air-fryer. Cook 20 min. turning after 10 min. until chicken is cooked through (170°F), crispy and golden.
  3. Meanwhile, mix ketchup, barbecue sauce and ginger in large bowl. Add cooked wings to bowl; toss well. Line air-fryer basket with parchment paper.
  4. Arrange wings in single layer in prepared basket, then return basket to air-fryer. Cook, turning once, until wings are shiny and glaze is set, about 5 min. Sprinkle with sesame seeds.

TIPS :
  • Serve with veggie sticks and extra Kraft Rancher’s Choice Dressing.
DOWNLOAD
RECIPE
TIPS :
  • Ras el hanout is a mix of spices including cardamom, cumin, ginger, chili and sweet spices, like cinnamon and cloves. You can often find it prepared in the spice aisle, but you can easily swap it with another spice mix, like garam masala or curry powder, if desired.
DOWNLOAD
RECIPE
  • Prep time: 10 min
  • Total time: 22 min
  • Makes 4 servings

Shrimp cook in minutes on the grill, making this delicious flatbread a fantastic option as an impromptu summer appetizer.

What do I need?

  • ¼ cup Heinz Tomato Ketchup
  • 1 tbsp honey
  • ½ tsp ras el hanout spice mix
  • 12 uncooked colossal shrimp (16 – 20 count), peeled and deveined
  • 1 flatbread (250 g)
  • ¼ cup Heinz Garlic Aioli, divided
  • 1 cup baby arugula
  • ½ cup cherry or grape tomatoes, halved

HOW DO I MAKE IT?

  1. Heat barbecue to medium-high heat. Mix ketchup, honey and spice mix in medium bowl; reserve 2 tbsp in small bowl and set aside. Add shrimp to remaining mixture; toss to coat. Let stand 5 minutes.
  2. Thread shrimp onto 2 skewers. Grill shrimp and flatbread 2 - 4 min., turning once, until shrimp is cooked through and flatbread is toasted.
  3. Transfer flatbread to platter; spread with 2 tbsp of the aioli. Top with arugula and tomatoes. Remove shrimp from skewer and arrange over flatbread. Drizzle with remaining aioli.

Shrimp cook in minutes on the grill, making this delicious flatbread a fantastic option as an impromptu summer appetizer.

  • Prep time: 10 min
  • Total time: 22 min
  • Makes 4 servings
What do I need?

  • ¼ cup Heinz Tomato Ketchup
  • 1 tbsp honey
  • ½ tsp ras el hanout spice mix
  • 12 uncooked colossal shrimp (16 – 20 count), peeled and deveined
  • 1 flatbread (250 g)
  • ¼ cup Heinz Garlic Aioli, divided
  • 1 cup baby arugula
  • ½ cup cherry or grape tomatoes, halved

HOW DO I MAKE IT?

  1. Heat barbecue to medium-high heat. Mix ketchup, honey and spice mix in medium bowl; reserve 2 tbsp in small bowl and set aside. Add shrimp to remaining mixture; toss to coat. Let stand 5 minutes.
  2. Thread shrimp onto 2 skewers. Grill shrimp and flatbread 2 - 4 min., turning once, until shrimp is cooked through and flatbread is toasted.
  3. Transfer flatbread to platter; spread with 2 tbsp of the aioli. Top with arugula and tomatoes. Remove shrimp from skewer and arrange over flatbread. Drizzle with remaining aioli.

TIPS :
  • Ras el hanout is a mix of spices including cardamom, cumin, ginger, chili and sweet spices, like cinnamon and cloves. You can often find it prepared in the spice aisle, but you can easily swap it with another spice mix, like garam masala or curry powder, if desired.
DOWNLOAD
RECIPE
Variations :
  • Air-Fryer Spicy Garlic Stuffed Baked Potatoes: Swap in Heinz Garlic Aioli in place of Miracle Whip.
DOWNLOAD
RECIPE
  • Prep time: 10 min
  • Total time: 25 min
  • Makes 4 servings, 1 stuffed potato half (140 g) each

How do you make a humbled baked potato into a showstopper? Scoop out the flesh, add delicious mix-ins and air-fry it until crispy and golden. These make the ultimate side dish for a summer barbecue, or even on a busy weeknight.

What do I need?

  • 2 large baking potatoes (1 lb.), scrubbed
  • ¼ cup Miracle Whip Original Spread
  • ¼ cup light sour cream
  • 2 Kraft Singles Slices, cut into small pieces
  • ¼ cup real bacon bits
  • ¼ cup Heinz Hanch Sauce
  • 1 tbsp chopped fresh chives

HOW DO I MAKE IT?

  1. Prick potatoes all over with fork; place on microwaveable plate. Microwave on HIGH 7 to 8 min. until tender.
  2. Heat air-fryer to 400°F. Cut potato in half lengthwise. Scoop flesh into bowl, leaving thin shells; mash flesh with dressing, sour cream, Singles and bacon bits. Spoon into shells.
  3. Spray air-fryer basket with cooking spray. Arrange potatoes in prepared basket, then place basket in air-fryer. Cook 10 min or until golden and heated through.
  4. Drizzle with Hanch and sprinkle with chives.

How do you make a humbled baked potato into a showstopper? Scoop out the flesh, add delicious mix-ins and air-fry it until crispy and golden. These make the ultimate side dish for a summer barbecue, or even on a busy weeknight.

  • Prep time: 10 min
  • Total time: 25 min
  • Makes 4 servings, 1 stuffed potato half (140 g) each
What do I need?

  • 2 large baking potatoes (1 lb.), scrubbed
  • ¼ cup Miracle Whip Original Spread
  • ¼ cup light sour cream
  • 2 Kraft Singles Slices, cut into small pieces
  • ¼ cup real bacon bits
  • ¼ cup Heinz Hanch Sauce
  • 1 tbsp chopped fresh chives

HOW DO I MAKE IT?

  1. Prick potatoes all over with fork; place on microwaveable plate. Microwave on HIGH 7 to 8 min. until tender.
  2. Heat air-fryer to 400°F. Cut potato in half lengthwise. Scoop flesh into bowl, leaving thin shells; mash flesh with dressing, sour cream, Singles and bacon bits. Spoon into shells.
  3. Spray air-fryer basket with cooking spray. Arrange potatoes in prepared basket, then place basket in air-fryer. Cook 10 min or until golden and heated through.
  4. Drizzle with Hanch and sprinkle with chives.

Variations :
  • Air-Fryer Spicy Garlic Stuffed Baked Potatoes: Swap in Heinz Garlic Aioli in place of Miracle Whip.
DOWNLOAD
RECIPE
TIPS :
  • Tropical frozen fruit mix can be used as an alternative to the fresh mango – simply thaw slightly and chop it up into finer pieces to help it fit better into the pop moulds.
DOWNLOAD
RECIPE
  • Prep time: 10 min
  • Total time: 6 hours 10 min
  • Makes 6 pops

Looking to cool off on a hot day? Nothing will get you there more quickly than these super fun, fruit-filled ice pops!

What do I need?

  • 1-¼ cups coconut-flavoured yogurt
  • 1 tsp MiO Original Lemonade
  • 1 cup chopped fresh mango
  • ⅓ cup toasted coconut chips

HOW DO I MAKE IT?

  1. Stir together yogurt, MiO and mango. Spoon into 6 (3 oz/85 mL) pop moulds or paper cups.
  2. Insert sticks; sprinkle tops with coconut. Freeze until firm, about 6 hours.
  3. Unmould by placing bottoms of moulds under warm water for 10 to 15 sec. before removing.

Looking to cool off on a hot day? Nothing will get you there more quickly than these super fun, fruit-filled ice pops!

  • Prep time: 10 min
  • Total time: 6 hours 10 min
  • Makes 6 pops
What do I need?

  • 1-¼ cups coconut-flavoured yogurt
  • 1 tsp MiO Original Lemonade
  • 1 cup chopped fresh mango
  • ⅓ cup toasted coconut chips

HOW DO I MAKE IT?

  1. Stir together yogurt, MiO and mango. Spoon into 6 (3 oz/85 mL) pop moulds or paper cups.
  2. Insert sticks; sprinkle tops with coconut. Freeze until firm, about 6 hours.
  3. Unmould by placing bottoms of moulds under warm water for 10 to 15 sec. before removing.

TIPS :
  • Tropical frozen fruit mix can be used as an alternative to the fresh mango – simply thaw slightly and chop it up into finer pieces to help it fit better into the pop moulds.
DOWNLOAD
RECIPE
TIPS :
  • Swap in whatever shredded lettuce you have on hand for the arugula.
DOWNLOAD
RECIPE
  • Prep time: 20 min
  • Total time: 30 min
  • Makes 4 servings

A creamy basil and sundried tomato dip and sweet BBQ sauce amps up this easy but elegant chicken wrap. Enjoy it for dinner, or grill up the chicken and zucchini the night before to prep for a delicious packed lunch.

What do I need?

  • ⅓ cup chopped fresh basil, divided
  • 1 lb. boneless skinless chicken breasts
  • 1 large zucchini, sliced diagonally into ½-inch thick slices
  • ¼ cup Kraft Zesty Italian Dressing, divided
  • ¼ cup Diana Gourmet Original BBQ Sauce
  • ¼ cup Miracle Whip Original Spread
  • ¼ cup oil-packed sundried tomatoes, chopped
  • 4 large spinach tortillas
  • 2 cups lightly packed baby arugula

HOW DO I MAKE IT?

  1. Heat barbecue to medium heat. Reserve half of the basil and set aside.
  2. Place chicken in shallow dish. Place zucchini in bowl. Drizzle with half of the dressing; sprinkle with remaining basil. Turn chicken and toss zucchini to coat evenly. Let stand for 10 minutes.
  3. Grill chicken 6 to 8 min. on each side and zucchini 3 to 6 min. on each side or until chicken is done (170°F) and zucchini is grill-marked and tender, brushing both with BBQ sauce in the last minute of cooking. Remove from grill and transfer to cutting board; let stand 5 minutes before slicing into bite-size pieces.
  4. Meanwhile, mix Miracle Whip Dressing, reserved basil and tomatoes in bowl.
  5. Spread tortillas with Miracle Whip mixture. Top evenly with chicken, zucchini and arugula. Roll up, tucking ends in. Cut in half to serve.

A creamy basil and sundried tomato dip and sweet BBQ sauce amps up this easy but elegant chicken wrap. Enjoy it for dinner, or grill up the chicken and zucchini the night before to prep for a delicious packed lunch.

  • Prep time: 20 min
  • Total time: 30 min
  • Makes 4 servings
What do I need?

  • ⅓ cup chopped fresh basil, divided
  • 1 lb. boneless skinless chicken breasts
  • 1 large zucchini, sliced diagonally into ½-inch thick slices
  • ¼ cup Kraft Zesty Italian Dressing, divided
  • ¼ cup Diana Gourmet Original BBQ Sauce
  • ¼ cup Miracle Whip Original Spread
  • ¼ cup oil-packed sundried tomatoes, chopped
  • 4 large spinach tortillas
  • 2 cups lightly packed baby arugula

HOW DO I MAKE IT?

  1. Heat barbecue to medium heat. Reserve half of the basil and set aside.
  2. Place chicken in shallow dish. Place zucchini in bowl. Drizzle with half of the dressing; sprinkle with remaining basil. Turn chicken and toss zucchini to coat evenly. Let stand for 10 minutes.
  3. Grill chicken 6 to 8 min. on each side and zucchini 3 to 6 min. on each side or until chicken is done (170°F) and zucchini is grill-marked and tender, brushing both with BBQ sauce in the last minute of cooking. Remove from grill and transfer to cutting board; let stand 5 minutes before slicing into bite-size pieces.
  4. Meanwhile, mix Miracle Whip Dressing, reserved basil and tomatoes in bowl.
  5. Spread tortillas with Miracle Whip mixture. Top evenly with chicken, zucchini and arugula. Roll up, tucking ends in. Cut in half to serve.

TIPS :
  • Swap in whatever shredded lettuce you have on hand for the arugula.
DOWNLOAD
RECIPE
TIPS :
  • This salad is best assembled right before serving.
DOWNLOAD
RECIPE
  • Prep time: 10 min
  • Total time: 10 min
  • Makes 4 servings

This super simple salad is summer in a bowl. Sweet, juicy watermelon, tangy, salty feta and a savoury dressing all married together to make the ultimate hot weather starter or side.

What do I need?

  • 6 cups watermelon cubes (about 1-inch thick)
  • ½ cup thinly sliced red onion
  • ½ cup crumbled feta cheese
  • ¼ cup Kraft Greek with Feta and Oregano Dressing
  • ⅓ cup torn fresh mint leaves

HOW DO I MAKE IT?

  1. Arrange watermelon on large platter or 4 plates. Sprinkle evenly with onions and feta.
  2. Drizzle dressing over top; sprinkle with mint.

This super simple salad is summer in a bowl. Sweet, juicy watermelon, tangy, salty feta and a savoury dressing all married together to make the ultimate hot weather starter or side.

  • Prep time: 10 min
  • Total time: 10 min
  • Makes 4 servings
What do I need?

  • 6 cups watermelon cubes (about 1-inch thick)
  • ½ cup thinly sliced red onion
  • ½ cup crumbled feta cheese
  • ¼ cup Kraft Greek with Feta and Oregano Dressing
  • ⅓ cup torn fresh mint leaves

HOW DO I MAKE IT?

  1. Arrange watermelon on large platter or 4 plates. Sprinkle evenly with onions and feta.
  2. Drizzle dressing over top; sprinkle with mint.

TIPS :
  • This salad is best assembled right before serving.
DOWNLOAD
RECIPE
Make-Ahead:
  • Reserve ½ cup of the pasta cooking liquid before draining; let cool. Follow first 2 steps as directed. Cover and refrigerate salad and reserved cooking liquid for up to 1 day. Add vegetables, olives and enough of the reserved cooking liquid to loosen the salad to your desired consistency before serving.
DOWNLOAD
RECIPE
  • Prep time: 20 min
  • Total time: 20 min
  • Makes 6 servings

Everyone loves a classic pasta salad, whether for a picnic, a backyard barbecue, or an easy weeknight side dish and this zesty Greek-inspired version is no exception!

What do I need?

  • 2-½ cups rotini pasta, uncooked
  • ⅓ cup Kraft Feta and Oregano Dressing
  • ⅓ cup Miracle Whip Original Spread
  • 2 tbsp chopped fresh dill
  • 1 cup sliced mini cucumbers
  • 2 cups cherry or grape tomatoes, halved
  • ½ cup thinly sliced red onion
  • ½ cup pitted kalamata olives

HOW DO I MAKE IT?

  1. Cook pasta in large saucepan as directed on package, omitting salt; drain. Rinse with cold water; drain well.
  2. Place pasta in large bowl. Add dressing, Miracle Whip and dill.
  3. Add cucumbers, tomatoes, red onions and olives; mix lightly.

Everyone loves a classic pasta salad, whether for a picnic, a backyard barbecue, or an easy weeknight side dish and this zesty Greek-inspired version is no exception!

  • Prep time: 20 min
  • Total time: 20 min
  • Makes 6 servings
What do I need?

  • 2-½ cups rotini pasta, uncooked
  • ⅓ cup Kraft Feta and Oregano Dressing
  • ⅓ cup Miracle Whip Original Spread
  • 2 tbsp chopped fresh dill
  • 1 cup sliced mini cucumbers
  • 2 cups cherry or grape tomatoes, halved
  • ½ cup thinly sliced red onion
  • ½ cup pitted kalamata olives

HOW DO I MAKE IT?

  1. Cook pasta in large saucepan as directed on package, omitting salt; drain. Rinse with cold water; drain well.
  2. Place pasta in large bowl. Add dressing, Miracle Whip and dill.
  3. Add cucumbers, tomatoes, red onions and olives; mix lightly.

Make-Ahead:
  • Reserve ½ cup of the pasta cooking liquid before draining; let cool. Follow first 2 steps as directed. Cover and refrigerate salad and reserved cooking liquid for up to 1 day. Add vegetables, olives and enough of the reserved cooking liquid to loosen the salad to your desired consistency before serving.
DOWNLOAD
RECIPE
Make it a meal:
  • This recipe makes a protein option for dinner for 4 servings. Serve over rice noodles with the stir-fried veggies of your choice, drizzling with the dipping sauce.
DOWNLOAD
RECIPE
  • Prep time: 8 min
  • Total time: 15 min
  • Makes 8 servings, 1 skewer each

A sweet, creamy peanut sauce does double duty as a grilling glaze and a dipping sauce in this easy grilled chicken skewer recipe. Whether enjoying this as a casual appetizer or as part of your dinner, these skewers are a winner for the summer season!

What do I need?

  • ¼ cup hot water
  • ¼ cup Kraft Peanut Butter
  • ¼ cup Diana Gourmet Chicken & Rib BBQ Sauce
  • ¼ cup Miracle Whip Dressing
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 2 tbsp crushed unsalted peanuts
  • 2 tbsp sliced green onions

HOW DO I MAKE IT?

  1. Heat barbecue to medium heat. Whisk together water and peanut butter in medium bowl; whisk in BBQ sauce and Miracle Whip. Reserve half of the mixture in small bowl; set both aside.
  2. Thread chicken onto 8 skewers in ribbon fashion. Grill 5 to 7 min., turning once, or until chicken is cooked through (170°F), brushing with remaining sauce mixture in last 2 min. of cooking.
  3. Transfer skewers to platter. Sprinkle with peanuts and onions. Serve with reserved sauce for dipping.

A sweet, creamy peanut sauce does double duty as a grilling glaze and a dipping sauce in this easy grilled chicken skewer recipe. Whether enjoying this as a casual appetizer or as part of your dinner, these skewers are a winner for the summer season!

  • Prep time: 8 min
  • Total time: 15 min
  • Makes 8 servings, 1 skewer each
What do I need?

  • ¼ cup hot water
  • ¼ cup Kraft Peanut Butter
  • ¼ cup Diana Gourmet Chicken & Rib BBQ Sauce
  • ¼ cup Miracle Whip Dressing
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 2 tbsp crushed unsalted peanuts
  • 2 tbsp sliced green onions

HOW DO I MAKE IT?

  1. Heat barbecue to medium heat. Whisk together water and peanut butter in medium bowl; whisk in BBQ sauce and Miracle Whip. Reserve half of the mixture in small bowl; set both aside.
  2. Thread chicken onto 8 skewers in ribbon fashion. Grill 5 to 7 min., turning once, or until chicken is cooked through (170°F), brushing with remaining sauce mixture in last 2 min. of cooking.
  3. Transfer skewers to platter. Sprinkle with peanuts and onions. Serve with reserved sauce for dipping.

Make it a meal:
  • This recipe makes a protein option for dinner for 4 servings. Serve over rice noodles with the stir-fried veggies of your choice, drizzling with the dipping sauce.
DOWNLOAD
RECIPE
TIPS :
  • Serve with a green salad or slaw tossed with your favourite Kraft Salad Dressing.
DOWNLOAD
RECIPE
  • Prep time: 10 min
  • Total time: 25 min
  • Makes 4 servings, 2 sliders (260 g) each

These crispy little chicken sandwiches may look small, but they pack a flavour punch. Using an air-fryer crisps them up to perfection without the mess and oil of a deep fryer.

What do I need?

  • 1 lb boneless skinless chicken breasts, cut into 8 strips
  • ¼ cup Kraft Rancher’s Choice Dressing
  • 2 tbsp cornstarch
  • ½ tsp garlic salt
  • ⅔ cup seasoned bread crumbs
  • 8 brioche slider buns, split and toasted
  • ¼ cup Heinz Garlic Aioli
  • ½ cup baby greens or shredded lettuce
  • 8 dill pickle slices
  • ¼ cup Bulls-Eye Original Bold BBQ Sauce

HOW DO I MAKE IT?

  1. Heat air-fryer to 400°F. Toss chicken with dressing, cornstarch and garlic salt until evenly coated. Coat each piece in bread crumbs.
  2. Spray air-fryer basket with cooking spray. Arrange chicken pieces in single layer in prepared basket, then place basket in air-fryer. Cook 15 min. turning after 8 min. until chicken is cooked through (170°F), crispy and golden.
  3. Meanwhile, spread cut sides of bottom halves of buns with Aioli. Top with lettuce, pickles and chicken pieces; drizzle with BBQ Sauce. Top with remaining bun halves.

These crispy little chicken sandwiches may look small, but they pack a flavour punch. Using an air-fryer crisps them up to perfection without the mess and oil of a deep fryer.

  • Prep time: 10 min
  • Total time: 25 min
  • Makes 4 servings, 2 sliders (260 g) each
What do I need?

  • 1 lb boneless skinless chicken breasts, cut into 8 strips
  • ¼ cup Kraft Rancher’s Choice Dressing
  • 2 tbsp cornstarch
  • ½ tsp garlic salt
  • ⅔ cup seasoned bread crumbs
  • 8 brioche slider buns, split and toasted
  • ¼ cup Heinz Garlic Aioli
  • ½ cup baby greens or shredded lettuce
  • 8 dill pickle slices
  • ¼ cup Bulls-Eye Original Bold BBQ Sauce

HOW DO I MAKE IT?

  1. Heat air-fryer to 400°F. Toss chicken with dressing, cornstarch and garlic salt until evenly coated. Coat each piece in bread crumbs.
  2. Spray air-fryer basket with cooking spray. Arrange chicken pieces in single layer in prepared basket, then place basket in air-fryer. Cook 15 min. turning after 8 min. until chicken is cooked through (170°F), crispy and golden.
  3. Meanwhile, spread cut sides of bottom halves of buns with Aioli. Top with lettuce, pickles and chicken pieces; drizzle with BBQ Sauce. Top with remaining bun halves.

TIPS :
  • Serve with a green salad or slaw tossed with your favourite Kraft Salad Dressing.
DOWNLOAD
RECIPE
TIPS :
  • Like it spicy? Replace Miracle Whip with Heinz Mayoracha Sauce or add a squeeze of Sriracha to the Miracle Whip mixture.
DOWNLOAD
RECIPE
  • Prep time: 15 min
  • Total time: 25 min
  • Makes 4 servings

A rainbow-coloured slaw makes for a crispy topping on this super juicy grilled chicken sandwich. Enjoyable for all your summer meals.

What do I need?

  • ¼ cup Miracle Whip Original Spread
  • 1 tbsp chili powder
  • 4 small boneless skinless chicken breasts (about 1-¼ lb)
  • 1-½ cups each shredded green and red cabbage
  • ½ cup grated carrot
  • 2 green onions, thinly sliced, divided
  • ¼ cup Kraft Coleslaw Dressing
  • PC Cilantro Lime Crema
  • 4 crusty rolls, split

HOW DO I MAKE IT?

  1. Heat barbecue to medium heat. Mix Miracle Whip and chili powder until blended in medium bowl. Add chicken, tossing to coat. Let stand for 10 min.
  2. Meanwhile, mix cabbage, carrot, half of the green onions, dressing and crema in medium bowl; set aside.
  3. Grill chicken, discarding any remaining marinade, 10 min. or until done (170°F), turning after 5 minutes. Add buns to grill in last minute of cooking until toasted.
  4. Fill buns with chicken and slaw.

A rainbow-coloured slaw makes for a crispy topping on this super juicy grilled chicken sandwich. Enjoyable for all your summer meals.

  • Prep time: 15 min
  • Total time: 25 min
  • Makes 4 servings
What do I need?

  • ¼ cup Miracle Whip Original Spread
  • 1 tbsp chili powder
  • 4 small boneless skinless chicken breasts (about 1-¼ lb)
  • 1-½ cups each shredded green and red cabbage
  • ½ cup grated carrot
  • 2 green onions, thinly sliced, divided
  • ¼ cup Kraft Coleslaw Dressing
  • PC Cilantro Lime Crema
  • 4 crusty rolls, split

HOW DO I MAKE IT?

  1. Heat barbecue to medium heat. Mix Miracle Whip and chili powder until blended in medium bowl. Add chicken, tossing to coat. Let stand for 10 min.
  2. Meanwhile, mix cabbage, carrot, half of the green onions, dressing and crema in medium bowl; set aside.
  3. Grill chicken, discarding any remaining marinade, 10 min. or until done (170°F), turning after 5 minutes. Add buns to grill in last minute of cooking until toasted.
  4. Fill buns with chicken and slaw.

TIPS :
  • Like it spicy? Replace Miracle Whip with Heinz Mayoracha Sauce or add a squeeze of Sriracha to the Miracle Whip mixture.
DOWNLOAD
RECIPE
TIPS :
  • Garnish with extra lemon and a fresh mint sprig.
DOWNLOAD
RECIPE
  • Prep time: 5 min
  • Total time: 5 min
  • Makes 1 serving

Looking for the ultimate hot weather refresher? This simple combination of MiO Lemonade, fresh mint and soda will cool you off on the hottest summer day.

What do I need?

  • 8 fresh mint leaves
  • 1 lemon slice
  • ½ tsp MiO Original Lemonade
  • 1 cup ice cubes
  • 1 cup sparkling water

HOW DO I MAKE IT?

  1. Place mint, lemon, lime and MiO in tall glass.
  2. Gently crush ingredients with handle of wooden spoon or muddler until juicy.
  3. Add ice; top with soda water. Stir to combine.

Looking for the ultimate hot weather refresher? This simple combination of MiO Lemonade, fresh mint and soda will cool you off on the hottest summer day.

  • Prep time: 5 min
  • Total time: 5 min
  • Makes 1 serving
What do I need?

  • 8 fresh mint leaves
  • 1 lemon slice
  • ½ tsp MiO Original Lemonade
  • 1 cup ice cubes
  • 1 cup sparkling water

HOW DO I MAKE IT?

  1. Place mint, lemon, lime and MiO in tall glass.
  2. Gently crush ingredients with handle of wooden spoon or muddler until juicy.
  3. Add ice; top with soda water. Stir to combine.

TIPS :
  • Garnish with extra lemon and a fresh mint sprig.
DOWNLOAD
RECIPE
TIPS :
  • Garnish with a maraschino or fresh cherry.
  • Use black cherry ice cream for even more cherry flavour!
DOWNLOAD
RECIPE
  • Prep time: 5 min
  • Total time: 5 min
  • Makes 1 serving

A classic summer cola float gets a blast of cherry and blackberry flavour, thanks to a squeeze of MiO.

What do I need?

  • 3 ice cubes
  • 1 cup  cola
  • ½ tsp MiO Original Cherry Blackberry
  • ⅓ cup vanilla ice cream

HOW DO I MAKE IT?

  1. Place ice in tall glass. Add cola and MiO ; stir gently to combine.
  2. Top with ice cream.

A classic summer cola float gets a blast of cherry and blackberry flavour, thanks to a squeeze of MiO.

  • Prep time: 5 min
  • Total time: 5 min
  • Makes 1 serving
What do I need?

  • 3 ice cubes
  • 1 cup  cola
  • ½ tsp MiO Original Cherry Blackberry
  • ⅓ cup vanilla ice cream

HOW DO I MAKE IT?

  1. Place ice in tall glass. Add cola and MiO ; stir gently to combine.
  2. Top with ice cream.

TIPS :
  • Garnish with a maraschino or fresh cherry.
  • Use black cherry ice cream for even more cherry flavour!
DOWNLOAD
RECIPE
TIPS :
  • Use any combination of fresh or frozen fruit, depending on what you have on hand or what’s in season. Pair it with your favourite MiO flavour!
DOWNLOAD
RECIPE
  • Prep time: 5 min
  • Total time: 5 min
  • Makes 6 serving

This punch is a fun, fruity, refreshing drink for the whole family.  Use your choice of seasonal fruit for a refreshing summer taste!

What do I need?

  • 2 cups ice cubes
  • 6 cups sparkling water
  • 1 tbsp MiO Original Fruit Punch
  • 3 cups mixed berries (raspberries, blueberries, blackberries and halved strawberries)
  • 8 mint leaves

HOW DO I MAKE IT?

  1. Place ice in pitcher or punch bowl; top with sparkling water and MiO, berries and mint. Stir gently to combine.
  2. Pour or ladle into glasses to serve.

This punch is a fun, fruity, refreshing drink for the whole family.  Use your choice of seasonal fruit for a refreshing summer taste!

  • Prep time: 5 min
  • Total time: 5 min
  • Makes 6 serving
What do I need?

  • 2 cups ice cubes
  • 6 cups sparkling water
  • 1 tbsp MiO Original Fruit Punch
  • 3 cups mixed berries (raspberries, blueberries, blackberries and halved strawberries)
  • 8 mint leaves

HOW DO I MAKE IT?

  1. Place ice in pitcher or punch bowl; top with sparkling water and MiO, berries and mint. Stir gently to combine.
  2. Pour or ladle into glasses to serve.

TIPS :
  • Use any combination of fresh or frozen fruit, depending on what you have on hand or what’s in season. Pair it with your favourite MiO flavour!
DOWNLOAD
RECIPE