Iran across a recipe the other day for baked beans made from scratch, as in starting with dried navy beans. I'm way too lazy for that. When I make them, I don't use a recipe or measure anything, but this recipe is close to what I do. The older I've gotten the more I dislike maple syrup, but if you like it feel free to use.
I would probably use Dijon mustard instead of yellow and a sweet onion instead of red. I might put some barbecue sauce in if I had some in the fridge.
Easy Baked Beans
1 28 oz can baked beans 6 slices cooked bacon chopped in 1/4-inch pieces 1/2 red onion diced 1/4 cup ketchup 1/4 cup yellow mustard 1/4 cup brown sugar 2 tbsp molasses 2 tbsp minced garlic 1 tbsp Worcestershire sauce Preheat oven to 350 degrees.
In a casserole dish, cast iron pan, or other oven safe dish. Add all the ingredients and stir until well incorporated.
Bake for 1 hour, stirring halfway through. —kwc— I lived in a ver y old apartment complex that had a nice courtyard with a pool, which is where I first had this recipe. It's good and very easy.
Broccoli Cornbread 4 large eggs 1 cup cottage cheese 3/4 cup butter, melted 2 (8.5 ounce) packages corn bread/muffin mix 1 (10 oz.) package frozen chopped broccoli, thawed 1 large onion, chopped 1-1/2 cups shredded cheddar cheese Preheat the oven to 375 degrees. Grease a 9x13-inch baking dish.
Beat together eggs, cottage cheese, and melted butter in a large bowl until well combined. Stir in cornbread mix until just moistened. Fold in broccoli, onion, and one cup cheddar cheese. Pour into the prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm. —kwc— And since the weather is getting warmer here is a mac and cheese side made in the crockpot from the Pioneer Woman so your kitchen won't get warm.
Crockpot Mac and Cheese
1 (16-oz.) box elbow macaroni 2-1/2 cups whole milk, plus more for serving 1 (12-oz.) can evaporated milk 1/2 cup heavy cream 4 tbsp unsalted butter 1 tsp kosher salt 1/2 tsp ground black pepper 1/4 tsp paprika 1/8 tsp cayenne 1/4 lb American cheese, cubed 1 8-oz. bag shredded sharp cheddar cheese 1 cup shredded smoked Gouda cheese In a 6 - to 8 - qua r t slow-cooker, stir together the macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne.
Cover and cook on high for 30 minutes. Stir the mixture, cover, and cook until the noodles are almost tender, about 25 minutes more. (Check the noodles—if they are still too firm, continue to cook in 10 minute increments until they are tender, with a slight bite.)
With the slow cooker still on high heat, add the American cheese, gently folding it into the macaroni with a rubber spatula until almost melted. Working in three batches, gently fold in the cheddar and Gouda, making sure the cheese is fully melted before adding the next batch.
Serve immediately, or set the slow cooker to warm for up to 2 hours. (When holding the mac and cheese on warm for serving, gently stir occasionally and fold in 2 tablespoons of warm milk, as needed, to loosen the sauce.)
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