With the holiday upon us, and all that is going on in the Town for celebration, I found that the crockpot/slow cooker worked best for me and I didn’t heat up the kitchen during these warmer days.
The first time we had barbecue beans that I can remember, was at a steak house. In the years since, I have been looking for a recipe so that I could make them myself. This one is great to add a little heat, mince up a jalapeno pepper with the green pepper or add a few drops of hot sauce near the end of the cooking time.
As for the Magic Peanut Butter Middles, we just made some of these today and they were very good and easy to make, definitely a keeper-maybe a great one for Christmas gifts.
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
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.
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners’ sugar
3/4 cup peanut butter
Directions: In small bowl blend flour, cocoa and baking soda. Mix until well blended.
In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
To make Filling: Combine confectioner’s sugar and 3/4 cup peanut butter. Blend well.
Roll filling into 30 – 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely.
Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.
Bake at 375 degrees F for 7-9 minutes. When cookies are done, they should be set and slightly cracked.
1 (16 ounce) package
1 pound sliced bacon
1 1/2 cups Bacon Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped
Directions: Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don’t worry if it seems like too much.
Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
Have a Happy Fourth of July and I hope to see you around town this weekend.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
See you next week! Susie Q.
