Tailgate Favorite: Pigs-in-a-Blanket + Rancho Beans
I absolutely have to start this post out by thanking Pam Price for sharing her Rancho Beans recipe with me!
Matthew took me to his friend's tailgate just a few weeks into dating and that's where I realized his love for Pam's Rancho Beans.
Only took me 3 years to think to make them myself!!
Last week was Matthew's birthday week so I filled it with all of his favorite foods.
Such a sacrifice, I know! ;)
Now there's not a lot of football left, but the holidays are upon us and either of these dishes would be great to take to whatever get-together you're attending!
Pigs-in-a-Blanket
I was so nervous about the LSU v. FL game my hands were shaking! Sorry about the sub-par photo!
Did I mention how enticing these guys smell?!
- 1 package Lil' Smokies (or the off-brand equivalent)
- 2 cans Crescent Rolls
- Preheat the oven to 375 and line your baking sheet with parchment paper.
- Unroll your crescent rolls on a second sheet of parchment paper then slice each crescent into 2 or 3 more pieces.
- Take your crescent strips and wrap them around each individual "pig".
- Place in rows on your baking sheet and bake for 10-12 minutes.
- Get out your favorite condiments or don't! Either way these little guys sure are addicting!
If you want, you can add a little slice of cheese to each of your pigs before baking. But I have to warn you, that makes them even better!
Rancho Beans
- 1lb Ground Beef
- 1/2 cup Onion, chopped
- 1 tsp Salt
- 2 tbsp Mustard
- 1 tbsp Vinegar
- 1 cup Ketchup
- 1 cup Brown Sugar
- 2 1lb cans Pork&Beans
- Brown your onions and ground beef on stove-top then drain the grease.
- Combine beef and onions with the other ingredients.
- Bake uncovered at 400 for 30 minutes.
Make sure you drain the beef mixture!
Rancho beans are a great addition to any tailgate.
This isn't the only Pam Price recipe that we love!
Matthew has been making her taco soup since Matt, her son and my husbands best friend, taught him how to in college!