These are recipes for the tasty treats served by the First and Second Grades during our Ocean Museum in June.  

OCTO- DOGS AND SHELLS  

4 refrigerated hot dogs

1¹/2 cups uncooked small shell pasta

1¹/2 cups frozen mixed vegetables

1 cup prepared Alfredo sauce

Prepared yellow mustard in squeeze bottle

Cheese-flavored fish-shaped crackers

1. Lay 1 hot dog on cutting surface. Starting 1 inch from one end of hot dog, slice vertically in half. Roll hot dog 1/4 turn. Starting 1 inch from same end, slice in half vertically again, making 4 segments
connected at top. Slice each segment in half vertically, creating a total of 8 "legs." Repeat with remaining hot dogs.

2. Place hot dogs in medium saucepan; cover with water. Bring to a boil over medium-high heat. Remove from heat; set aside.

3. Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through.
Divide pasta mixture between 4 plates.

4. Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers over pasta.                                   

Makes 4 servings

  SWAMPY THING

1 (1 1/2 -gallon) unused glass fish bowl

1 large package (8-serving size) or 2 packages (4-serving size each) yellow gelatin dessert  

1 small package (4-serving size) blue gelatin dessert

1 can (11 ounces) fruit cocktail, drained

Curly endive sprigs

Plastic toy skeleton

Plastic toy tire or car

1.  Wash and rinse unused fish bowl. Set aside to dry.

2.   Prepare gelatin desserts according to package directions, mixing colors to make a swampy green. Pour into clean fish bowl.

3.   Slowly pour in drained fruit cocktail, letting it sink to bottom of fish bowl. Chill in refrigerator 1 hour or until set but not firm.

4.   Remove from refrigerator. Place endive in gelatin, using chopstick or knife to push to bottom. Using same technique, add skeleton, tire and candies to create swamp. Return fish bowl to refrigerator until gelatin is set.                                                      

Makes 6 to 8 servings

Note: Be sure to remove any plastic toys or inedible items before serving.

BROWNIE TURTLE COOKIES 

2 squares (1 ounce each) unsweetened baking chocolate

¹/3 cup solid vegetable shortening

1  cup granulated sugar

2  large eggs

¹/2 teaspoon vanilla extract

1¹/4 cups all-purpose flour

1/2 teaspoon baking powder

¹/2 teaspoon salt

1 cup M&Ms Milk Chocolate Mini Baking Bits, divided

1 cup pecan halves

¹/3 cup caramel ice cream topping

1/3 cup shredded coconut

1/3 cup finely chopped pecans

Preheat oven to 350°F. Lightly grease cookie sheets; set aside. Heat chocolate and shortening in 2-quart saucepan over low heat, stirring constantly until melted; remove from heat.

Mix in sugar, eggs and vanilla. Blend in flour, baking powder and salt. Stir in 2/3 cup M&M's Milk Chocolate Mini Baking Bits.

For each cookie, arrange 3 pecan halves, with ends almost touching at center, on prepared
cookie sheets. Drop dough by rounded teaspoonfuls onto center of each group of pecans; mound the dough slightly.

Bake 8 to 10 minutes or just until set. Do not overbake. Cool completely on wire racks. In small bowl combine ice cream topping, coconut and chopped nuts; top each cookie with about 1 1/2teaspoons mixture.
Press remaining 1/3 cup M&M's Milk Chocolate Mini Baking Bits
into topping.                                        Makes about 2 1/2 dozen cookies