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1 4.25-ounce tube orange or red decorating frosting 1 11 1/2-ounce package fudge-striped cookies (32 cookies) 1/2 13-ounce package milk chocolate kisses, unwrapped (32) DIRECTIONS Squeeze a small mound of frosting in center of each chocolate covered cookie bottom then place a chocolate kiss on top of the frosting. squeeze a frosting band around base of each kiss. Super easy and the kids love them!

Ingredients 1 1/2 lb beef roast 1 1/2 tablespoons Old El Paso� hot & spicy taco seasoning mix 1 can (4.5 oz) Old El Paso� Chopped Green Chiles 1 to 2 cups water or stock 8 whole grain flour tortillas 1/2 red bell pepper, diced 1 can (19 oz) Old El Paso� Enchilada Sauce Mild 2 cups shredded pepper jack cheese 5 cilantro sprigs, for garnish 1 small plum tomato, chopped for garnish Steps 1 Place the beef roast, taco seasoning, chiles and about a cup of water in a large pot. Cook on medium-low for about 3 hours. Keep turning the meat every 30 minutes or so and checking to see if it needs more liquid. Add more if needed. 2 Remove the beef from the pot and shred with two forks. Place back into the pot and keep on low until you're ready to assemble the enchiladas. 3 Preheat oven to 350�F. Pour about 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish. Move the dish around to coat the bottom. Evenly divide the beef among the 8 tortillas. Sprinkle with the diced bell...

Ingredients 1/3 cup rice wine vinegar 1/3 cup soy sauce 1/3 cup fish sauce 4 tablespoons sugar 3 tablespoons lime juice 3 tablespoons sambal 5 cloves garlic 10 Thai chiles 2 shallots 1/4 cup fresh green peppercorns 1 pound boneless skinless chicken breast 1 can baby corns 2 eggs 2 tomatoes 10 green beans 1 onion 5 servings rice noodles Basil Cilantro Green onion Steps Mix the first 6 ingredients to form the sauce for the dish. Make a paste from the garlic, chile, and shallot. You can use a food processor, mortar and pestle, or just go at it with your knife for awhile. Remove the seeds from the chiles before adding to the paste, but if you are daring, leave the seeds from one or two. Rip the basil and cilantro leaves off the stalk and maybe rip the basil leaves a few times to make them smaller. Cut the green onion into rings. Rinse the baby corn. Cook your noodles according to package instructions and give them a quick rinse. Run a knife through the fresh peppercorns, just to break them...

Ingredients Stew 8 boneless skinless chicken thighs (about 2 lb) 3 cups  chicken broth (from 32-oz carton) 4 medium carrots, peeled and cut diagonally into 1/4-inch slices 3 medium Yukon gold potatoes, cut into 1-inch cubes 3 stalks celery, cut diagonally into 1/4-inch slices 1 medium onion, diced 1 teaspoon dried thyme leaves 1 1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 cup cornstarch 1/4 cup water 1/2 cup heavy whipping cream 2 tablespoons finely chopped Italian (flat-leaf) parsley Pie Crust Crackers 2 tablespoons butter, melted 1/2 teaspoon dried thyme leaves 1/4 teaspoon salt 1 box Pillsbury� refrigerated pie crusts, softened as directed on box Steps 1 Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 1 1/4 teaspoons salt and the pepper. Cover; cook on High heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165�F) and potatoes and carro...

Ingredients Wonton Chips 24 square wonton skins (from 12-oz package) 1 cup vegetable oil Dip 1 tablespoon vegetable oil 6 green onions, thinly sliced, white and green parts separated 3 cloves garlic, finely chopped 1/2 teaspoon black pepper 1 can (6 oz) crabmeat, drained and cleaned 1 package (8 oz) cream cheese, cubed 1 tablespoon lemon juice 1 tablespoon soy sauce 1/4 cup shredded mozzarella cheese (1 oz) 1/4 cup shredded Parmesan cheese (1 oz) Steps 1 Cut wonton skins in half diagonally. In 12-inch skillet, heat 1 cup oil over medium heat until hot. Fry wonton skins in batches, 1 to 2 minutes per batch, until golden brown and crispy. Drain on paper towels. Cool and discard oil. 2 In 8-inch skillet, heat 1 tablespoon oil over medium heat. Add green onion whites, garlic and pepper; cook 1 to 2 minutes, stirring occasionally, until softened. Stir in crabmeat, cream cheese, lemon juice and soy sauce. Cook over medium heat 3 to 5 minutes, stirring occasionally, until heated through (at l...