Ann Cox Eastes showed how to turn your leftover July 4th hot dog buns, chips, BBQ and other leftovers into completely different dishes. (see recipes below) Get more recipe ideas online at www.kroger.com
CHOCOLATE CHIP ICE CREAM BREAD PUDDING
10 hamburger buns or hot dog buns (or a mix of both)
4-6 T butter, melted
3 c melted vanilla ice cream
6 eggs
1 (12-oz) pkg chocolate chips
Tear bread into rough pieces and place in a large bowl. Add melted butter and toss to coat bread. In a separate bowl, combine melted vanilla ice cream and eggs, beating with a whisk to mix. Stir in chocolate chips and pour into a 9 X 13-inch baking dish which has been coated with vegetable spray. Bake in a preheated 350F oven for 30-40 minutes or pudding tests done and is golden brown on top. Serve hot or warm with ice cream, melted ice cream or a confectioners sugar glaze. Yield: 8-10 servings
**For a traditional bread pudding substitute 1 cup of raisins for the chocolate chips and add 1 teaspoon of cinnamon and 1 teaspoon of nutmeg.
EASY HOMEMADE CROUTONS
4 hot dog buns
1 t garlic powder
1 t dried parsley
½ t salt
½ t black pepper
¼ c butter, melted or olive oil
Cut hot dog buns into ½-inch pieces and place in a large bowl. Combine garlic powder, parsley, salt and pepper and add to bread pieces and toss to coat. Add melted butter or olive oil and toss again to coat. Arrange bread cubes on a rimmed baking sheet and bake in a preheated 375F oven for 12-15minutes or until lightly toasted. Allow to cool and store in an airtight container.
PULLED PORK BBQ NACHOS
¾ (13-oz) pkg tortilla chips, divided
2 c shredded pulled pork BBQ, divided (leftover)
2 c shredded cheddar cheese, divided
½ c tomatillo salsa verde, divided
½ c BBQ sauce, divided
Optional condiment toppings – sliced jalapenos, cilantro, chopped green onion, sour cream
Line the bottom and sides of a 9 X 13-inch baking dish with half of tortilla chips. Top with half of pork, cheddar cheese, tomatillo salsa verde and BBQ sauce. Repeat layers of chips, pork, salsa verde and BBQ sauce. Top with remaining shredded cheddar cheese. Bake in a preheated 350F oven for 15-20 minutes until cheese melts and pork is hot. Top with sour cream and any other additional condiment toppings and serve. Yield: 4-6 servings
