Squirmy Wormy Sandwiches Recipes

SQUIRMY JELLY WORMS

Steps:

• 1. Ingredients:: •6 oz Raspberry jello •1 pkg unflavored gelatin (for extra firmness) •3/4 cup whipping cream •3 cups boiling water •15 drops green food coloring •100 flexible straws (or enough to fill your container) •Tall container (1 quart or 1 liter carton of milk)
• 2. Directions:: 1.Combine gelatin in bowl and add boiling water. 2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring. 3.Gather your straws (don't forget to flex them out) and put them in the container. It's important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container. 4.Add the gelatin mixture to the straw-filled container and let it set until firm. 5.There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

BARBECUED WORM SANDWICHES (HALLOWEEN OR ANYTIME!)

Steps:

• Cut each hot dog in half lengthwise, then cut each half in thirds to make 6 strips.
• In 10-inch nonstick skillet, heat hot dog strips over medium-high heat until strips begin to curl. (Strips will curl slightly when heated.).
• Gently stir in barbecue sauce until hot dog strips are coated. Heat until bubbly.
• Place slices of cheese on bottom halves of buns. Top with hot dog mixture, and cover with top halves of buns.

WORMY WEENIE SANDWICHES

Steps:

• Cook the bacon in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain.
• Cook the hot dogs in the same skillet in 2 batches over medium-high heat, stirring frequently, until curled and golden, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Preheat the oven broiler.
• Cook the peppers and onions in the same skillet, stirring frequently, until soft, 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in the barbecue sauce, chicken broth, brown sugar, mustard and hot pepper sauce. Bring to a boil and reduce the heat to medium. Cook, stirring frequently, until the sauce begins to thicken, about 1 minute. Add the hot dogs and continue to cook, stirring, until coated, about 1 minute. Remove from the heat.
• Toast the hoagie rolls in the broiler if desired. Arrange the provolone slices in the rolls and broil 30 seconds to melt. Top with the hot dog mixture and sprinkle with bacon.