WICKED BAKED BEANS

WICKED BAKED BEANS

The Fourth of July holiday is just around the corner.  You may be looking for a slightly different side dish to serve and if so, this is it!  Olivia and her husband have a new smoker so she was drawn to this recipe because it can be made on a smoker.  The good news is it can also be baked in the oven.  If you like your baked beans with a little sass, this is the recipe tor you.

When Olivia made this she used 1/4 cup maple syrup and 3/4 brown sugar instead of one cup of brown sugar,  It can also be made using brown sugar Splenda instead of brown sugar if you need to control your sugar intake.  Olivia also substituted red bell pepper for the green and doubled the amount of pineapple chunks.  She used the maple syrup form of Bush's baked beans because they contain the least amount of sugar of any of Bush's baked beans.  Once you make these and try them, you may have a hard time making any other kind of baked beans in the future.  They are delicious.  Hope you and yours have a great holiday weekend.
- Nanette

WICKED BAKED BEANS 

6-8 strips of bacon cut into 1/2 inch squares 
1/2 Medium onion, diced 
1/2 Bell pepper, diced 
1 - 2 Jalapeño Peppers, diced (seeding is optional) 
1 - 55 ounce can Bush’s Baked Beans 
1-8 ounce can of pineapple chunks, drained 
1 Cup Brown Sugar, packed 
1 Cup ketchup 
1/2 - 1 Tbs. dry (ground) mustard 

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender. 

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time) 

Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour. 

NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans. 

VODKA LEMONADE SLUSH

VODKA LEMONADE SLUSH
Summer is finally here!  Along with the celebration of this long awaited season comes a powerful thirst.  Sometimes that thirst leans toward the desire for a refreshing adult beverage.  This one not only qualifies as a summertime beverage but it also is delightfully simple.  If you have vodka, frozen lemonade, and lemons, you are ready to mix it up, pour it out, and grab a place in the shade while the warm summer breeze embraces you.  Olivia and I hope this summer is a healthy, happy and safe one for you and those you care about most.  It is a great opportunity to create great memories with good food, good friends, and, of course, a refreshing beverage. 
-Nanette

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VODKA LEMONADE SLUSH

INGREDIENTS

• 12 oz frozen lemonade concentrate
• 12 oz vodka
• 24 oz cold water
• zest from 1 lemon
• Lemon slices to garnish

INSTRUCTIONS

1. In a large bowl combine lemonade concentrate, vodka, water and lemon zest. Stir together until well combined. Pour lemonade mixture into a shallow freezer-safe pan. Freeze mixture for at least 8 hours or overnight, stirring once halfway through freezing.
2. To serve, fluff ice crystals with a fork and spoon into glasses for serving. Garnish with lemon slices, if desired.