Octo-dogs with veggies and sea shells

Serves 4

4 hot dogs
1 ½ cups uncooked small shell posta
1 ½ cups frozen mixed vegetables
1 cup prepared Alfredo sauce
yellow mustand in squeeze bottle (for “eyes”)
goldfish crackers

1. Lay hot dog on side with end facing you. Starting 1 inch from one end of hot dog, slice hot dog vertically in half. Roll hot dog ¼ turn. Starting 1 inch from same end, slice in half vertically again, making 4 segments connected at the top. Slice each segment in half vertically, creating 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. 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.

Results: this was an easy meal to make and looked very fun, but didn't taste good to anyone. Would not repeat!