Fall has arrived and with fall comes all my favorite food. One of my favorites is fresh salads and I have got a couple that I want to share with you. When I think of fresh salads for the fall I think of cranberries and any kind of dried fruit along with a variety of nuts. I love trying in new recipes along with all of falls bountiful harvests. Continue reading “Quick and Easy Fall Salads”
It’s almost football season, which means back to school, cooler weather, shorter days, and of course tailgating get-togethers. Be the host (or guest) with the most this fall with this wonderful baked beans recipe. This side dish takes a fun spin on a traditional in-the-can baked beans recipe, but it is almost just as simple!
To begin, I purchased one 12 oz. pack of Four Brothers smoked bacon along with my other ingredients. I cooked and prepared the bacon to my liking and prepped all of my other ingredients by measuring out the correct amounts. Once my sauces were measured and my onions were chopped I emptied the 2 cans of Bush’s Baked Beans into the slow cooker and then added in the ketchup, mustard, barbecue sauce and brown sugar.
Next I chopped up the bacon into pieces. Instead of chopping the bacon pieces up with a knife, I opted to use a heavy-duty kitchen scissors. I found this to be easier because the grease from the bacon can make cutting bacon a little tricky and it was also a quicker option. Once the bacon is added, simply stir the ingredients thoroughly together in the slow cooker and heat on high for about 30 minutes or until cooked throughout. You can then reduce the heat to low or warm.
This dish is great and is made so simple because it can be prepared in a slow cooker with very little maintenance. I personally love anything that has been prepared in a slow cooker, and it’s even easier way to haul this side dish to a tailgating party and to keep it warm prior to it being served. However, this dish can also be prepared by cooking it in the oven in a large oven safe dish. Simply bake it in a 400°F oven for 30 minutes, or until warmed throughout.
Kids and adults alike will love this recipe- who could resist barbecue sauce and bacon? And now you have a fun and tasty alternative to an age-old side dish.
I hope you were fond of this fun recipe and that your transition from summer to fall is a smooth one! Enjoy!
- 12 Oz. Package Four Brothers Bacon, cooked and chopped
- ½ Cup Ketchup
- ½ Cup Mustard
- 2 – 28 Oz. Cans Baked Beans
- 1 Small Sweet Onion, chopped
- 1 Cup Barbeque Sauce
- ½ Cup Brown Sugar
- Combine all ingredients in slow cooker and stir.
- Cook in slow cooker on high for about 30 minutes or until cooked throughout.
- Reduce heat to low or warm, while serving.
Preheat oven to 400°F.
Combine all ingredients in a large oven safe dish and stir.
Bake in 400°F oven for 30 minutes or until cooked throughout.
Here is a quick easy recipe that can be done in approximately 30 minutes. I not only served this with fresh raspberries but I also threw in some fresh blackberries with it. It was awesome! Don’t forget to serve with a crisp green salad and some crusty bread and you have the perfect summer meal. Enjoy…I did!
Coborn’s Meat and Seafood Merchandiser
- ½ Cup Raspberry jam
- 1 T. Dijon mustard
- 6 Boneless Skinless Chicken Breasts
- 1½ Cups Fresh raspberries
- Brush grill rack with vegetable oil.
- Heat coals or gas grill for direct heat.
- Mix raspberry jam and mustard.
- Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until the internal temperature of chicken reaches 165 degrees.
- Discard remaining jam mixture.
- Serve chicken topped with raspberries.
Celebrate National Mustard Day
It seems every food gets its own holiday and mustard is no exception. August 6 is National Mustard Day, so here’s a little history on one of our favorite condiments!
Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning must. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes. Continue reading “Mustard 101”