Quick Southern Style Baked Beans

recipe by Pam Anderson via thepioneerwoman.com

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Ann’s notes: Make in crockpot and cook on low 4-6 hours.

Bacon tip: Line a cookie sheet with tin foil that has been crinkled, place bacon in a single layer and bake at 450 for 10-15 minutes until desired crispness.

Strawberry and Spinach Salad

Spinach
Strawberries, hulled and cut up
Balsamic Vinaigrette Dressing

This was a surprisingly great combination and perfect for this time of year when strawberries and spinach are in season and cheap! Perfect for a light lunch or dinner.

Fried Pickles

I know, that is what I said the first time I heard of them too! But they are amazing!

2 egg yolks
1 cup water
1 1/2 cup flour
1 Jar of Dill pickles slices (I used the hamburger dill Ovals)
Deep Fryer/oil

Heat your deep fryer to 375 degrees. beat egg yolks and water. Slowly mix in flour until smooth.

Drain pickles, then place on a paper towel and remove excess liquid.

Dip pickles in batter until well coated and then fry in the fryer, being careful not to over crowd the pickles.

They are amazing! Try them once you will ask for them everywhere you go!

Hope you enjoy!

Rice Pilaf

1 Tbsp. EACH vegetable oil and butter
1 cup long-grain rice
1/4 cup chopped onion
1 clove garlic, crushed
2 cups water
1 tsp. chicken base
1 tsp. salt
1/4 tsp. EACH dried thyme and sweet basil or herbs as desired

Melt together butter and vegetable oil over medium high heat. Add rice, onion, and garlic and cook, stirring constantly, until rice is golden brown. Add remaining ingredients. Reduce heat, cover, and simmer for 20-30 minutes until rice is tender. Yield: 4 servings. From BYU cooking class cookbook.

It's one of the best rices I make and super easy...hope you like it!