Mini Burger Cookies

Charm the kids with cute little sweet “sliders” made with sugar cookie mix, ready-to-spread frosting and candy!

™ 1 sugar pouch cookie Betty mix Crocker

3 Tbs. all purpose flour 1/3 cup butter, softened 1 egg

1/2 cup Betty Crocker ™ vanilla frosting

16 chocolate- covered peppermint patties, each 1.4 oz., unwrapped

2 Tbs. green tinted flaked coconut

1 can (6.4 oz.) each Betty Crocker ™ red and yellow decorating icings

1 tsp. honey

2 tsp. sesame seeds

Preheat oven to 375°F. In medium bowl, combine cookie mix, flour, butter and egg until soft dough forms. Shape dough into 32 (1") balls. On ungreased baking sheets, place balls 1" apart. Bake cookies 10-12 minutes or until set and edges are light golden brown. Cool 1 minute; remove to rack. Cool completely.

Spread about 1/2 tsp. vanilla frosting on bottom of each cookie. Top 1 cookie, frosted side up, with 1 peppermint patty and 1/2 tsp. green coconut. Pipe red and yellow icing on peppermint patty for mustard and ketchup; top with remaining cookie, frosting side down. Repeat with remaining cookies. l Combine honey and 1 tsp. water. Brush on top of each cookie; sprinkle with sesame seeds.

This refreshing salad—full of flavor and healthy, hearty ingredients—comes together in 30 minutes!

1/2 cup jarred salsa 1/4 cup sour cream 1 Tbs. oil 1 lb. ground chicken 1/2 cup chopped red onion 1 clove garlic, chopped 1 tsp. chili powder 1 tsp. ground cumin 1 can (8 oz.) tomato sauce 6 cups shredded romaine lettuce, about 8 oz. 1 can (2.25 oz.) sliced black olives, drained 3 cups tortilla chips 1 cup grape tomatoes, halved 1/2 cup shredded Monterey or Colby Jack cheese Mix salsa and sour cream; reserve. In large nonstick skillet, heat 2 tsp. oil over medium- high heat. Add chicken; cook, stirring and breaking up meat, until browned, 5- 6 minutes; transfer to plate.

In same skillet, heat remaining 1 tsp. oil over medium-low heat. Reserve 1 Tbs. onion; add remaining onion to skillet. Cook, stirring frequently, until starting to soften. Stir in garlic, chili powder and cumin; cook, stirring, until fragrant, about 1 minute. Stir in tomato sauce; bring to boil. Cook, stirring frequently, until mixture thickens and is reduced by about 2/3, about 5 minutes. Stir in chicken; cook, stirring, until combined and heated through.

Meanwhile, arrange lettuce on serving platter; sprinkle with olives. Top with tortilla chips, tomatoes and chicken mixture. Sprinkle with cheese and reserved onion. Serve with reserved salsa- sour cream mixture. Servings: 6 Calories: 298 Protein: 18 g. Fat: 18 g. (5 g. sat.) Chol.: 78 mg. Carbs.: 19 g. Sodium: 584 mg. Fiber: 4 g. Sugar: 4 g. Kitchen time: 30 minutes. Total time: 30 minutes.