12 wieners or sausages, cooked
1 tablespoon butter
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup milk

1. Preheat oven to 450 degrees.
2. Combine flour, sugar, salt and baking soda in a large bowl.
3. Cut in butter with a pastry blender or fork until the mixture resembles a coarse meal.
4. Add the milk and stir in just enough until the dough sticks together.
5. Place the dough on a lightly floured surface, knead lightly and pat out to 1/4" thickness.
6. Cut the dough into 12 evenly proportioned squares. Re-roll extra dough if necessary to make 12.
7. Place a sausage at the corner of one of the squares and roll the dough around it, pressing to secure. Repeat with remaining sausages and dough squares.
8. Transfer the pigs in a blanket to a baking sheet and bake until crust is golden brown, about 12-15 minutes.
9. Brush with additional tablespoon of butter while still warm. Serve with your favorite hot dog condiments.

Makes 12 servings

3 cups corn kernels
1 tablespoon corn oil
1 tablespoon butter
1 small tomato, chopped
1 small red pepper, chopped
1/2 small onion, chopped
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon hot sauce
salt and pepper

1. Melt butter with oil in a large sauce pan over medium heat.
2. Add all of the ingredients to the pan and cook, stirring constantly, until onions begin to soften, about 5 minutes.
3. Reduce heat to low and cover, cooking until all of the ingredients have a soft consistency, about 20 minutes.

Makes 4 servings

Apparently I've had a bit of a wiener obsession lately. It's a fun topic for food. Tonight I made Pigs in a Blanket. Typically this would be made with wieners (which perhaps have an indiscernible amount of pork in them, hence the name) but I made these with Hot Italian sausages made with 100% pork, just to be sure. I spent a good portion of the afternoon grilling them to perfection before encasing them in Biscuit dough. I did briefly forget about them in the oven and they browned a bit faster than I had anticipated, but they were still very good. Kind of plain by themselves, but suitable partners with your favorite hot dog condiments.

I also made Cajun Smothered Corn which, despite it's simplicity, which remarkably tasty! I didn't expect to like it nearly as much as I did, considering there was very little or unexpected in it. The whole spicy-sweet flavor works really well with corn kernels, apparently. The other thing you can see on the plate is white onion and the white part of several scallions pickled in lime juice, which takes away a bit of the bite of eating a raw onion and has a nice fresh and crisp flavor.