I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Hello friends! I've missed you and your delicious creations, it's amazing how a few short days puts you so behind!
We had a lovely time at the Falls, which are gorgeous. The kids did amazingly well, especially on the boat ride, which was WET! Camping is a lot of fun, but it's also nice to be home.
On to the food! I haven't always been a big fan of baked beans, I used to think that they were too soupy with a bland flavor. But when I saw Paula Deen make these, I knew I was about to become a believer.
I could seriously eat these for dessert, and I would be completely satisfied. They are sweet, tangy, crispy and smoky. They come out of the oven so thick and gooey, my mouth is watering just thinking of them! You will fill up an entire 9x13 pan, so it's great for a crowd, or half it for a family side dish.
4 (16-ounce) cans baked beans 1 (20-ounce) can crushed pineapple, drained 1 cup molasses 1 cup BBQ sauce 2 tablespoon yellow or brown mustard 5 slices cooked bacon, crumbled 1 (6-ounce) can french-fried onions, crushed Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm