Stuffed pepper stuffing without the peppers

Someone requested that I make the following recipe for stuffed pepper stuffing, without actually stuffing the peppers:

Brown 2 pounds of ground chuck in a cast iron skillet.

Now, the recipe says to saute chopped onions, celery, and green pepper in butter, until they are soft.  I don't like green peppers, so I was going to omit the green pepper.  However, I found a prepackaged mix in the produce section, called "Louisiana's Choice Creole Seasoning Mix", which contained finely chopped onions, celery, green pepper, shallots, parsley, and garlic, already mixed together.  I wanted to save some time, so I used that.

So, in a separate skillet, I sauteed the chopped veggie mix in butter, until they were soft.

In a bowl, I shredded some hamburger buns; The recipe called for hamburger buns, but personally, if I were to do this again, I would shred saltine crackers instead.

Then poured in just enough milk to make the bread moist, but not wet.  

Added parmesan cheese to everything.

Then mixed it all together in a casserole dish.  Crushed some saltine crackers and sprinkled the crumbs on top.  Added more parmesan cheese, and put some dots of butter on top.

Into the oven at 325 degrees, until done.

It tasted good, but I definitely would like it better if it were all cracker crumbs, instead of the soft bread.  

Something about ground beef on soft bread doesn't sit well with me.  That's why I never eat the bottom bun of a hamburger.

Nineteenth recipe created by me: Double D sausage beanie weenies!

Someone suggested to me that I try a sausage local to the area, called "Double D sausage."  It's made and sold by the Double D sausage company in Bogalusa, Louisiana.

I was assured that it was the best sausage in the world.  Well, I don't know about in the world, but it is VERY good sausage!

I fried up the smoked sausage in a cast iron skillet, and it was amazing.  I decided to cut the sausage into slices, brown the slices in the skillet, and put them in beans to make beanie weenies out of them.

I put the browned sausage slices in with a can of Maple Bacon flavored Bush's Best canned beans.

There are lots of things you can put in beanie weenies, such as worcestershire sauce, brown sugar, yellow mustard, and such.  But if you use a variety of Bush's Best beans, you don't need to add anything, because those beans are already flavored.

Although you can, if you want to.

The sausage is divine, and cooked in with beans were also very divine!!!

My first beanie weenies

I never realized how much I like Beanie Weenies, because I have seldom ever eaten them.

Apparently, I like them very much.

There are many different ways to make them, and I intend to try a lot of different ways.

Here is how I made them:

I cut up some Oscar Meyer Select Turkey franks (that's my favorite kind of hot dogs; You can use whatever kind you want).  Fried them in a cast iron skillet.

Put a can of baked beans in the crock pot.  Put the browned cut up weenies in.  Added some BBQ sauce.

Turned on the crock pot, heated it up, and enjoyed.

I think next time I will toast the hot dogs in the toaster oven, because I love toasted hot dogs.

And I will use a really good flavor of baked beans.  I just used what I had on hand this time.  My favorite is Bush's Best varieties.

Other recipes call for ketchup, worcestershire sauce, and brown sugar, instead of BBQ sauce.

I was once told that Orleans Parish Prison serves the best beanie weenies ever.  I will just believe that; I don't want to go there to find out.