Rose Mary Mogan


My idea for this recipe came from an old cookbook of West Virginia Recipes, originally published in 1974, called Mountain Measures.

Of course I added other ingredients that I had on hand to come up with this version, but the results were really amazing. My husband remarked how good they were without my even asking if he liked them.

Beans & Hot Dogs are always a winning combination in my book, but when you add ginger ale, ginger snap cookies, & bacon with brown sugar, mustard, & liquid smoke that takes them over the top in flavor.

I used both Butter Beans & Pork N Beans 4 added fiber

★★★★★ 2 votes
8 or more depending on serving size
25 Min
45 Min


bun length hot dogs, divided
2 can(s)
pork n beans (15 oz)
2 can(s)
butter beans (15 1/2 oz) drained
1 can(s)
ginger ale (12 oz size)
1 1/2 c
ginger snap cookies ( about 21 cookies)
1 1/2 Tbsp
liquid smoke
1 medium
red onion, chopped
1 medium
yellow or white onion, chopped
1/3 c
dark molasses
6 slice
bacon cut up & cooked
1/3 c
yellow mustard
3/4 c
catsup (i prefer heinz)
1 box
jiffy corn bread mix ( prepared according to pkg directions)
2 tsp
onion powder
1 c
brown sugar (firmly packed)


1Preheat oven to 375 degrees F. Spray a 9 X 13 dish with non stick cooking spray and set aside.
2Cut 6 hot dogs into 1 1/2 inch size pieces.
3Chop both onions.
4Cut bacon into small pieces and cook till nearly crisp. Saute onions in bacon fat.
5Add pork N beans, butter beans, chunk hot dogs, mustard, & sauteed onions, to a large bowl.
6Add catsup.
7Add ginger ale.
8Add Crushed ginger snap cookies,liquid smoke, molasses, cooked Bacon & brown sugar.
9Stir to blend together.
10Pour into prepared casserole dish.
11Prepare Jiffy corn muffin mix according to package directions, but add 2 teaspoons of onion powder to the mix. Allow to rest for 4 minutes, then add spoon fulls of batter over the top of the casserole . Dot corn bread with the remaining 2 hot dogs cut into chunks.
12Bake in preheated 375 degree F. Oven for 45 minutes.
13Remove from oven and serve while still hot.

About this Recipe