Southern Style Baked Beans

Slightly adapted recipe by Pam Anderson

Serves up to 18

Summer bbq side dish?  Potluck dish?  This just may be my favorite baked beans recipe!  You start with cans of pork and beans and add veggies, bacon, and seasonings.  Delicious!  I halved the recipe and baked in 8x8 baking dish. 

INGREDIENTS:

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 (I used Stubb's Original)

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

DIRECTIONS:

·         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.

Tips:  Rather than frying uncooked bacon, I used slices of Hormel Black Label fully cooked bacon.  I sauteed the onion and pepper in a bit of olive oil.  I did not heat the beans, but put them in a large mixing bowl and added all ingredients (except bacon) and stirred until combined.  Once poured into baking dish, top with cooked bacon and bake as directed. 

Summer Strawberry Cake

(courtesy Giada on Food Network) 

I just got back from our local farm market with a beautiful basket of fresh picked strawberries!  In addition to being picture perfect, they are oh so sweet!  I found this recipe for a not too sweet cake that features fresh strawberries.  Giada's recipes rarely disappoint, if ever!  Topped with honey whipped cream, this cake is a "keeper" recipe!

INGREDIENTS:

·         Nonstick cooking spray

·         2 eggs, at room temperature

·         1 cup plus 1 tablespoon sugar

·         1/2 cup reduced-fat Greek yogurt

·         1/4 cup melted butter, cooled slightly

·         1 teaspoon pure vanilla extract

·         1 1/2 cups all-purpose flour

·         1 1/2 teaspoons baking powder

·         1/4 teaspoon kosher salt

·         1 pound strawberries, hulled, half sliced and half halved

·         Honey whipped cream, for serving (see Cook's Note)

Special equipment:

a 9-inch springform pan

DIRECTIONS:

1.     Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.

2.    Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.

3.    Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

Cook’s Note

To make honey whipped cream, beat 1 cup heavy cream until soft peaks, then beat in honey to taste (about 2 tablespoons).