Barbecued Worm Sandwiches

Barbecued Worm Sandwiches

Prep Time: 15 minutes. Start to Finish: 20 minutes. Serves 8

Ingredients:

8 hot dogs, each cut lengthwise into 4-6 strips (depending on thickness of hot dogs)

½ cup barbecue sauce

8 slices American cheese

8 sandwich/hamburger buns, toasted if desired

Directions:

In 10-inch skillet, hear hot dogs strips over medium-high heat until strips begin to curl

Gently stir in barbecue sauce until hot dog strips are well coated

Heat until bubbly

Place 1 slice of cheese on each bun bottom, top with hot dog mixture and cover with bun tops

Buttermilk Pie

Buttermilk Pie

Prep Time: 10 minutes. Start to Finish: 35 minutes. Serves 8

Ingredients:

1 1/2 cups granulated sugar

1 tablespoon flour

1 tablespoon grated lemon zest

4 large eggs

1 cup buttermilk

1 stick butter, melted

1 unbaked 10-inch basic pie crust shell

Directions:

Preheat the oven to 350 degrees

In a large mixing bowl, combine the sugar, flour, and lemon zest

Whisk in the eggs, 1at a time

Stir in the buttermilk and melted butter

Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25-35 minutes

Remove from the oven and cool to room temperature

Slice into serving slices and garnish with whipped cream

Chicken and Noodles Skillet

Chicken and Noodles Skillet

Prep Time: 40 minutes. Start to Finish: 40 minutes. Serves 4

Ingredients:

1 tablespoon vegetable oil

1 lb boneless skinless chicken breast halves, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1 cup baby-cut carrots, cut lengthwise in half

1 cup ® frozen broccoli cuts

1 cup uncooked egg noodles (2 oz)

1 ¾ cups chicken broth

1 can (10 3/4 oz) condensed cream of chicken soup

Chopped fresh parsley, if desired

Directions:

In 12-inch nonstick skillet, heat oil over medium-high heat

Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender

Stir in remaining ingredients except parsley

Heat to boiling; reduce heat

Cover and simmer 10 minutes

Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender

Sprinkle with parsley

Red Velvet Cupcakes

Red Velvet Cupcakes

Prep Time: 25 minutes. Start to Finish: 1 hour. Makes 24 cupcakes or 2 9-inch layers or 8-inch layers

Ingredients:

Cake:

¾ cup butter, softened

1 ½ cups sugar

¼ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1 cup buttermilk

1 ounce red liquid food coloring

2 teaspoons white vinegar

2 ½ cups non-self rising cake flour

Frosting:

16 ounce cream cheese

1 cup butter, softened

14-15 ounces marshmallow cream

Directions:

Preheat oven to 350 and prepare cupcake pans

In a large with a mixer on medium-high, beat butter, sugar, cocoa powder, baking soda, salt and vanilla for 2 minutes or until creamy. Beat eggs in 1 at a time (IMPORTANT for proper texture and mixing) until well blended.

In separate bowl, mix food coloring, vinegar and buttermilk until well blended. With mixer on low, beat in flour in 3 increments, alternating with food color mixture, beating until just combined. Divide batter evenly among cupcake tins and bake for 20-25 minutes (30-35 for 9-inch 40-45 minutes for 8-inch layers), or until tooth pick inserted comes out clean. Allow to cool completely before frosting

Beat cream cheese and butter in a medium bowl on medium until smooth and creamy. Add marshmallow cream and beat until fluffy. Frost cupcakes (if doing layers, use two cups frosting for middle and the rest for the outsides) and keep refrigerated until ready to serve