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:

• For the chicken tenders: Place the flour, eggs and crushed tortilla chips into 3 separate shallow bowls or pie plates.
• Dredge the chicken tenders one at a time into the flour, shaking to remove excess. Then dip in the egg, allowing the excess to drip off and then dredge in the crushed chips, pressing to coat. Place on a baking sheet and repeat with the remaining tenders.
• Heat enough oil to come 1 inch up the sides of a large heavy-bottomed straight-sided skillet. When the oil is hot (a bit of flour will sizzle and bubble up) slip the chicken tenders, 4 at a time, into the hot oil. Fry until the outside is crisp and the inside is cooked through, 2 to 3 minutes per side. Remove with a spider to a wire-rack-lined-baking sheet.
• For the buffalo sauce: Put the butter in a small saucepan and melt over medium heat. Stir in the hot sauce, Worcestershire sauce and cayenne pepper. Remove from the heat.
• For the sandwich: Preheat a panini press. Slice the bread in half lengthwise. Spread a couple of tablespoons of ranch dressing onto each side of the bread. Add a layer of sliced tomato on one half of the bread. Dip each tender into the buffalo sauce, flipping to coat, and then place 3 or 4 pieces in a single layer on the tomatoes. Top with pickles and lettuce. Top with the other half of the bread. Place into the panini press, close and cook until the outside is toasted. Remove and slice in half.

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.