When we were kids, we would go on camping trips and eat beanie-wienies out of the pull-top can and pretend to be cowboys. We thought that was just the best thing in the world to eat. When your kids try these, they will, too. Nowadays it’s easy to find healthier versions of traditional hot dogs (nitrate-free or turkey, chicken, or soy dogs) and lower-sodium baked beans in most supermarkets. Try a few different varieties and see which ones your kids like most.
Recipe information
Yield
serves 6 to 8 kids
Ingredients
Two 16-ounce cans baked beans
1 pound hot dogs, sliced into 1/4-inch-thick rounds
3 tablespoons ketchup
1 tablespoon packed light brown sugar
2 teaspoons Dijon mustard
Preparation
Combine the baked beans, hot dogs, ketchup, brown sugar, and mustard in a medium pot over medium-high heat. Simmer, stirring occasionally, for 5 to 10 minutes. Serve immediately.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
