Timmy Mac Sandwich Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place the butt long bone-down in a baking dish and cover with foil. Roast until the meat falls from the bone, about 90 minutes.
• Debone, then shred or chop.
• Combine vinegar, salt, brown sugar, red pepper, tomato puree, mustard and 14 ounces water in a separate bowl.
• Place shredded meat in a pot and pour solution over the top. Bring to a boil, then simmer, stirring occasionally, allowing the solution to reduce, 20 to 30 minutes. Add water if necessary to prevent scorching. Remove from heat and drain excess water.
• Add to rolls for sandwiches. Garnish with slaw if desired.

Steps:

• Preheat oven to 375°. Combine 1/2 cup sugar and red food coloring; set aside. In another bowl, combine remaining sugar with green food coloring; set aside. , In a large bowl, cream butter, shortening and confectioners' sugar until light and fluffy. Beat in extract. Gradually beat in flour. Shape into 1/2-in. balls. , Place 1 in. apart on ungreased baking sheets. Coat bottoms of two glasses with cooking spray, then dip one in red sugar and the other in green sugar. Flatten cookies alternately with prepared glasses, redipping in sugar as needed. Bake until edges are lightly browned, 8-10 minutes. Remove to wire racks to cool completely. , For frosting, combine confectioners' sugar, butter, cream and extract. If desired, use food coloring to tint half of the frosting red and the other half green. Frost the bottoms of half of the cookies; cover with remaining cookies.

Steps:

• Heat gas or charcoal grill. Cut lengthwise slit in each hot dog, cutting almost but not quite to other side. Cut each cheese slice into 4 strips; insert strips into openings in hot dogs.
• Wrap each hot dog with slice of bacon; secure with toothpicks.
• Place hot dogs on grill over medium heat. Cook about 10 minutes, turning often, until bacon is cooked. Add buns, cut sides down, to grill for last 1 to 2 minutes or until toasted.
• Place hot dogs in toasted buns. Serve immediately.