No Thanks

Here is the Ultimate Super Bowl Leftover Menu, suggested by Maxim. Just so you know, I'm not a regular reader of the publication, but stumbled to their site by clicking on a picture of the Nacho Burrito Pizza at www.cnn.com.

6-Foot French Toast

Ingredients:
1 2-inch-thick slice of sub sandwich, preferably without lettuce or tomato
1 large egg
2 tablespoons butter
1 cup milk
Salt and pepper to taste

Instructions:
Whip the egg into the milk. Dip the sandwich into the milk mixture and place into the pan with melted butter on low to medium heat. Cook until brown and amazing.

Bacon Cheese Dog

Ingredients:
1 hot dog
1 slice of thick-cut bacon
1 can of spray cheese
1/2 cup milk
1 cup flour

Instructions:
This one is a little work-intensive, so be ready to buckle down. First take the center out of the hot dog with an apple corer, if you have access to one. If not, just cut out the middle with a knife. Fill the cavity with the spray cheese and us e the hot dog you removed from the middle as a cap to keep the cheese in. Wrap the bacon around the hot dog and deep-fry for two to four minutes or until bacon is cooked.

Dab them dry with a paper towel (so the batter will stick). Mix the milk with the flour until it reaches a thick, but lump-free consistency. Dip the dogs in the batter, coating the dog completely, and deep-fry on high heat for two to three minutes or until brown and deadly. NOTE: Don't fry them too long or all of the cheese will explode out into the oil. That's very bad.

Buffalo Chicken Bleu Cheese and Potato Chip Balls

Ingredients:
1 cup chicken wing meat removed from the bone (Use a knife or your hands and not your mouth. It'll be better for everyone)
1 cup crushed potato chips (We had the ridgey kind, not the fancy kettle kind)
1 cup crumbled blue cheese
Any cream-based dip (Onion, Ranch, etc.)

Instructions:
Preheat oven at 350 degrees. Debone chicken, and then mix it in a large bowl with blue cheese and potato chips. If the chicken is particularly dry, add a little dip to make the mixture tacky. Roll the mixture into balls and place them three inches apart on a large greased sheet pan. Place in oven and bake for 15 to 18 minutes. Serve with dip.

Macaroni and Cheese and Mini-Hotdog Tiramasu

Ingredients:
1 pound cooked pasta (Any kind will work, so whatever you have left over from making macaroni salad or pasta salad will work)
3 cups cubed cheese (Again, whatever kind will work. Just try to pick the pieces no one sneezed on)
2 cups milk
1/4 cup flour

Instructions:
Mix flour into milk with a wooden spoon over low to medium heat. C ut cheese into very small pieces and use your hands to mix it in with the macaroni. Put half of the macaroni mixture into an 8-inch cake pan. Put a layer of mini–hot dogs over the bottom layer of macaroni. Put the rest of the pasta on to p of the hot dogs, then poor the milk mixture evenly over the entire thing. Bake for eight to 10 minutes. Add hot dog buns on the outside and red pepper dust to the top for effect.

Nacho Burrito Pizza

Ingredients:
1 14-inch premade pizza
1 cup crushed tortilla chips
1 cup grated cheese
1 pound ground beef cooked with taco seasoning
1 1/2 cup sour cream
12 jalepeño poppers

Instructions:
If the pizza is raw, cook it, but don't burn it. Take fresh nacho ingredients like we did or a plate of old, leftover nachos and make a line right down the center of the pizza. Apply jalepeño poppers. Then carefully wrap the pizza around the filling, leaving one end open for presentation.