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  Ingredients 1 roll (16.5 oz) refrigerated sugar cookies 2 tablespoons red and green candy sprinkles 1/3 cup butter or margarine, softened 2 cups powdered sugar 1 tablespoon milk 1/2 teaspoon almond extract Additional red and green candy sprinkles Directions Heat oven to 350�F. Spray 8-inch square pan with cooking spray. In medium bowl, break up cookie dough. Knead in 2 tablespoons candy sprinkles until well blended. Press in pan. Bake 20 to 23 minutes or until set and edges are golden brown. Cool completely in pan on cooling rack, about 1 hour. In medium bowl , beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in milk and almond extract. Frost bars. Decorate with additional candy sprinkles . Cut into 4 rows by 4 rows.

  Ingredients 1 lb boneless skinless chicken breasts, cut into 1-inch pieces 1 can (16.3 oz) Pillsbury� Grands!� Homestyle refrigerated original or buttermilk biscuits 1 bottle (18 oz) barbecue sauce 2 cups shredded mozzarella cheese (8 oz) 3 tablespoons chopped fresh cilantro, if desired Directions Heat oven to 350�F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes. Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set aside. Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top. Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.