Leftover Hot Dogs, Hamburgers And Peach Smoothies
I’m not sure why but every time we barbecue there are always a few hot dogs and hamburgers left, not to mention leftover baked beans. It’s like a Murphy’s Law of barbecuing. You’ll always have leftovers just like you always have leftovers at Thanksgiving.
Unlike Thanksgiving, where you can find lots of recipes explaining what to do with leftover turkey and gravy, the pickins are slim for leftover hot dog recipes. Today’s menu not only uses the hot dogs but also hamburgers and baked beans in one fell swoop.
- Buttering corn on the cob can be a challenge but to have to do it for four or more kids can really wear you out. To make buttering corn easier, spread butter on a piece of bread (the heel works best).Then wrap the bread around the corn and quickly rub. Add more butter to the bread as you need it.
- For a fast and easy fruit pie or crisp topping, sprinkle a 9 oz. box of cake mix on top of the fruit. Then drizzle with 1/3 cup melted butter and bake as usual.
- Use leftover grilled veggies in soups, stews and casseroles for extra flavor.
- If your butter tends to burn when frying foods in it, add 1 tsp. of oil in with the butter.
Hot Dog Pie*
Corn on the Cob
Hot Dog Pie
2-3 (about 1/2 lb.) hamburger patties, crumbled
4 hot dogs, sliced
2 cups baked beans*
2 oz. Velveeta, cubed
1 unbaked deep dish pie crust**
4 slices American cheese
Combine first 4 ingredients and heat either on the stove or microwave, just until cheese is melted. Prick pie crust with fork. Bake at 400 degrees for 10 minutes. Fill with hot bean and meat mixture. Cut each slice of American cheese into 4 strips and make lattice work on top of pie. Bake 5-10 minutes until cheese is melted.
*If you don’t have leftover baked beans, you can use canned baked beans (16 oz. can) or make your own. Just be sure to use a little brown sugar in them.
**If you don’t have a pie crust, bake without the crust in a greased casserole dish or pie pan until cheese is melted and serve on top of leftover hot dog or hamburger buns.
2 cups frozen peaches, sliced and thawed
1 cup milk
1 can (6 oz.) frozen orange juice concentrate, thawed
1/4 tsp. almond extract
1 pint vanilla ice cream
3 drops each red and yellow food coloring, optional
In a blender combine first 4 ingredients. Add ice cream and blend till smooth. Add food coloring. Makes 4 servings.
Photo By: Steven Depolo