SANDRA’S SMOKIN' BARBECUE BAKED BEANS

These Smokin' Baked Beans are a splendid

addition to any get-together, especially when

served with Orange-Mango Ribs 

and a side of Coleslaw...

Servings: (10 to 12)

Prep:  15 Mins.

Cook 40 Mins.

INGREDIENTS

12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips

2 tablespoons bacon drippings

1 cup chopped Spanish (yellow) onion

2 cloves fresh garlic, minced

1/3 cup chopped orange bell pepper

1 diced fresh jalapeno, retaining ribs and seeds

2 (28 oz. cans) Bushes Orginnal Baked Beans

1 (14 oz. can) black beans, drained and rinsed

1-1/2 cups Bull’s Eye Original barbecue sauce

1 tablespoon molasses

¼ cup ketchup

2 tablespoons French’s yellow mustard

1 teaspoon smoked paprika

METHOD

Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside.  Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent.  Add the minced garlic and saute for 30 seconds.  Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.

Toss in the reserved bacon slices and stir to incorporate, then serve.  Enjoy!

Optional additions:

Orange-Mango Ribs Recipe

Best Coleslaw Recipe

SANDRA’S OLD-FASHIONED MEATY BOSTON BAKED BEANS

These old-fashioned meaty baked beans
are great with fresh cornbread,
and although you need to allow time
for soaking and simmering the beans,
this recipe is quite easy...

Servings: (6 to 8)

Quick Soak: 1 Hour.

Simmer: 1 Hour

Bake: 4 Hours

INGREDIENTS

1 lb. pinto beans

1 lb. venison/moose/beef, cut into cubes (I used venison)

1 onion, diced

2 ribs celery, diced

2 carrots, diced
1/2 red bell pepper, diced

2 garlic cloves, minced

1 bay leaf

1/3 cup molasses

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1 (15 oz. can) tomato sauce

2 tablespoons worcestershire sauce

1/3 cup dark brown sugar

Pinch of ground cloves

Pinch of ground cinnamon

METHOD

Sort and rinse beans, and ‘quick soak’ by covering them with 10 cups water in a dutch oven, bring to boil and turn off heat and let soak, covered, for 1 hour. Bring the beans to a boil once again in the same water, and reduce and let simmer for 1 hour.

Meanwhile, sear the venison in a skillet with olive oil over medium-high heat, and set aside.

Preheat oven to 325 degrees.

Add the remaining ingredients and seared meat to the dutch oven; stir to incorporate, cover, and bake for 4 hours, or until beans are tender.  Remove the lid about halfway through cooking to stir, and add more liquid if necessary to prevent the beans from becoming too dry.  Remove bay leaf, and toss. ~ Enjoy!

Click  below for recipe 
if you'd like to serve
your baked beans with 
Sandra's Ideal Pepper-Jack Cheese Cornbread

SANDRA'S WARM ROASTED VEGETABLE SALAD with GOAT CHEESE CRUMBLES

Servings: (4)

A very fulfilling and tasty salad
that you're sure to
make over and over again...

Prep: 5 mins. |
To prepare roasted vegetables recipe: 20 to 30 mins.

Posted by Sandra

INGREDIENTS

***One prepared recipe of Roasted Vegetables (Click here: Roasted Vegetables Recipe)

***Salad
1 head of boston lettuce,
torn into bite-sized pieces
1 (4 oz. pkg.) goat cheese, crumbled
Seasoned croutons

***Classic Dijon Vinaigrette
¼ cup olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
Fine-grain kosher salt and freshly ground pepper, to taste

METHOD

Once you’ve prepared the “Roasted Vegetable Recipe” listed above, set aside.

Meanwhile, make the “Classic Dijon Vinaigrette” by whisking together the dijon and red wine vinegar until incorporated, and then slowly drizzle the olive oil while whisking emulsify. Once thickened, add kosher salt and ground pepper to taste, and set aside.

In a medium bowl, add the torn boston lettuce and drizzle with just enough “Classic Dijon Vinaigrette” to lightly moisten (do not over dress or lettuce will become limp), and toss to combine. In four serving bowls, equally distribute the dressed lettuce among them, then topping them with warm roasted vegetables, seasoned croutons, and goat cheese crumbles. – Enjoy!

SANDRA'S QUICK and EASY BOSTON CREAM PIE

I have to admit, this is one of my all-time
favorite cakes (even though
it's referred to as a pie ;)...

Servings: (12)

Posted by Sandra
Overall time: 45 minutes

INGREDIENTS:

Cake:
-1 pkg. yellow cake mix, prepared and baked into two round layers
-1 large pkg. instant vanilla pudding mix
--+ 1/2 teaspoon vanilla extract added while mixing

Topping:
-1 (1 oz.) sq. unsweetened chocolate
-1 tbsp. butter
-1 cup sifted confectioners' sugar
-1/2 teaspoon vanilla
-3 to 4 teaspoons hot tap water

METHOD

Prepare cake pans and mix, according to directions. Cool cake layers.

Prepare pudding mix, according to directions; plus add 1/2 teaspoon vanilla extract while mixing. Let stand 10 minutes.

Using a serrated knife, cut each of the two cake layers evenly in half horizontally, and lightly brush crumbs away with a pastry brush. Assembly layers as follows:
- Lay first cake layer on platter, bottom side up, and spread with pudding;
- Top with second layer of cake, bottom side down, and spread with pudding;
- Top with third layer, bottom side down, and top with pudding; and
- Top with fourth layer, top side up.

In a small saucepan, stir chocolate and butter over low heat until melted. Remove from heat and stir in confectioners' sugar and vanilla. Blend in enough hot water so chocolate mixture will pour easily over cake (see photo for consistency). Spread chocolate mixture over top cake layer (again, as in photo).

Let prepared cake stand until chocolate sets, about 1 hour, and serve. ~ Enjoy!