Barbecue Baked Beans

So, I made this for our church potluck fellowship today, and will definitely make it again! This came out so yummy! Could probably scale it back to 1/2 recipe for just family dinner, though - it makes a whole big batch!

Southern Baked Beans
1/2 package of bacon, chopped
1 medium onion, in a small dice
1/2 medium green bell pepper, small dice
3 28-oz. cans of pork n' beans
3/4 cup of Barbecue sauce
1/2 cup dark brown sugar
1/4 distilled vinegar
2 T. Dijon mustard

Fry up your bacon in a large skillet. Remove to drain on paper towels, but leave the grease in the pan! Sautee your onions and peppers for about 5 or 6 minutes in the bacon drippings. Then stir in the beans, and the remaining ingredients. Bring to a simmer for about 20 minutes. Pour into a greased 13x9 casserole, and bake at 325 degrees for about 2 hours. The sauce should be nice and thick, like syrup.

Delicious!!

NOTE: I over-cooked mine today because of an emergency at the church, and it was STILL wonderful. Not so saucy, but still darn good!

Crispy Brussels Sprouts

1 pound Brussels sprouts
3 T. butter
salt & pepper to taste

Blanche sprouts in boiling water for 2 to 3 minutes. Remove to an ice bath. Cut in half. Melt butter over medium high heat in a skillet. Add sprouts to skillet, season with salt and pepper, and 'fry' for a few minutes, until starting to turn golden and crispy.

Cottage Fried Potatoes

Cottage Fried Potatoes
3 T. butter
1 pound potatoes, scrubbed, thinly sliced, with peel ON
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp black pepper
1 small onion, thinly sliced & separated

*Melt butter in a large skillet.
*Layer potatoes in skillet, seasoning with spices. 
*Cook, covered over medium heat for about 8 minutes.
*Add onion rings, and cook uncovered for 8 to 10 minutes, turning frequently until potatoes are browned and tender. 

I made these with Sweet and Spicy Steak & Onions and it was wonderful!  I had a hard time with portion control at dinner that night! 

NOTE:  I use Yukon Gold potatoes.  My cousin mentioned that they have a more buttery texture, and I tried them on a whim one day, and I am now a convert.  This recipe uses about 4 or 5 medium Yukon Golds, or 3 medium Russets.