I hope ya'll (the Texan in me is definitely coming out for this post hehe) had a wonderful weekend. The last few days have not been good for me health wise, but it just means I've got to take it slower than normal. Did ya'll do anything exciting? Go out to a pumpkin patch, or finalize your costumes? I'd love to hear all about what ya'll are doing for this all hallows eve... muahahaha.
Since I haven't been feeling too well, I haven't been cooking a lot, and when I have it's been pretty simple. So tonight I have a couple of little recipes courtesy of my love Nathan ;) Nothin' fancy at all, actually I think these recipes would be great for tailgatin', campin', kids, and summer family get togethers. Both of the following recipes remind me of when I was little; although one is spicier now then it used to be, but none the less give you that nostalgic feeling :)
Now let us get to the "meat" of this blog! I will be giving you a recipe for; "spicier weenies and beans", and one for "in husk BBQ corn on the cob". Now remember my primary rule of thumb for cooking, these are only guidelines and I encourage you to use the spices your pallet enjoys and don't be afraid to venture outside them as well!
1) Preheat oven to 350F. In a 2.5L casserole dish; put the beans and full bottle of Stubbs. I don't measure the mustard I like to do a figure 8 length wise on the top, add brown sugar, and mix in thoroughly.
2) Dice onion, add to mix. Cut the hot dogs into small pieces and mix in.
3) Sprinkle a little bit of brown sugar on top, not too much but just enough to caramelize the top.