Taco ingredients and directions:
17.5" oz. bag Florentine Mix, available from Swiss Chalet Fine Foods
1 cup sliced blanched almonds

1. Mix ingredients together.
2. Spoon approx. 2 to 3 tablespoons of dry mix on a cookie sheet covered with parchment paper for each “tortilla.”
3. Spread out to form a small flat circle about 1/8" thick. (Mix will melt when baked to form the “tortilla.”) Bake in 325" oven for 3 to 4 minutes or until light golden brown.
4. Remove from oven and let cool for a few minutes only-just until cool enough to touch but still pliable. Place each shell over a taco shell rack to shape and let cool completely.

Filling ingredients and directions:
1 qt. heavy whipping cream
4 tsp. powdered sugar
1 cup ground Peanut Butter Sandwich cookies, use food processor
1 pint strawberries, cut up into small pieces

1. Whip cream until stiff, then fold in sugar and ground cookies until well combined.
2. Remove cooled taco shells from racks. Fill shells with whipped topping mixture. Sprinkle chopped strawberries over filling.

Presentation:
Lyons Designer Dessert Sauces, assorted flavors (used chocolate, kiwi, mango, and raspberries)
Place an individual taco on its side on a white plate, with opening toward center of plate. Drizzle a thick line of chocolate dessert sauce on the plate along the open side of the taco, starting at one end and continuing all the way to the other. Repeat process to form individual lines of mango, kiwi, and raspberry sauces along the line of chocolate sauce. Place the point of a small, sharp knife at the start of the line of chocolate sauce and draw outward through the other sauces toward the far side of the plate. Repeat at 1 to 2 inch intervals along the line of chocolate sauce, drawing lines outward through the other sauces, like spokes on a wheel.

Makes about 40 1-inch balls
1 Box Animal Treasures Cookies
3 tablespoons chocolate syrup
3 tablespoons unsweetened cocoa
3 tablespoons light corn syrup
1 cup coarsely chopped pecans
1/4 cup Rum (optional, if it is not used replace with 1/4 cup more chocolate syrup)
Toppings
Gold Foil Candy Wrappers
Sprinkles
Chopped Nuts
Coconut
Powdered Sugar

Directions:
1. Crush cookies in a food processor or electric mixer. Stir in all ingredients except toppings and mix well.
2. Roll the cookie mixture into 1-inch balls between your palms.
3. Wrap each ball in a gold foil wrapper or roll the balls in chopped nuts, coconut, sprinkles, or powdered sugar
4. Store at room temperature between layers of plastic wrap in an airtight container for up to three weeks.

Girl Scout Bon Bons
By Chef Peluza Marini from Empanadas By Marini

Ingredients
3 boxes of Peanut Butter Pattie Cookies
1 can of Nestle-la lechera Dulce de Leche
Semi-sweet chocolate for dipping
2 sheets of wax or parchment paper a cookie cutter a rolling pin
squares of colored paper

Preparation
1. Crush cookies into small pieces.
2. In a bowl, mix together with the dulce de leche.
3. Roll the mixture flat between two sheets of wax paper.
4. Using a cookie cutter, cut out into cookies.
5. Melt semi-sweet chocolate.
6. Dip cut-out cookies in the melted chocolate.
7. Put in the refrigerator for 10 minutes.
8. Wrap the bon bons in the squares of colored paper.