Last night’s Annual Pumpkin Carving was a blast! Even though the weather was uncooperative… a fine, misty drizzle… and we weren’t able to have a bonfire, our spirits weren’t dampened. There were pumpkin guts everywhere and so much good food, and promises of recipes, no one seemed to mind being damp! Today, however, was a picture perfect day, and instead of washing floors like I planned, (there was some spillage of cider and libations last night) Tim and I set up shop on the back deck, and did some coed woodworking. (The sticky floors will still be there tomorrow!) We we working on our Wooden Winter Forest, made using the Christmas Tree Applique Pattern. He was on the scroll saw, and I manned the dremel and the sanding block. It was so much fun being outside on a beautiful fall day, working together. Hopefully, I’ll get the pattern up in the next day or two for those of your that are Holiday Crafting.
Since we just had them last night, thought I’d share my recipe for Special Baked Beans. It’s a recipe that has evolved over the years, a variation on the standard baked beans. It is always a “crowd pleaser”, especially with the men. Think it has something to do with bacon and green chili peppers! This is a crowd sized recipe, great for potlucks, parties and picnics!
SPECIAL BAKED BEANS
80 ounces canned cooked beans, drained (Sometimes I use all Bushs Home-style or Original Baked Beans and other times I’ll use 4 or 5 different beans like northern, pinto, garbanzo, black eyed, kidney etc. as long as they are fully cooked and they total about 80oz.)
7 oz. diced green chili peppers
1 pound bacon, cut into 1 inch pieces
1 large onion, diced
1 tablespoon brown sugar
2 tablespoons dried mustard
1 teaspoon curry
Saute bacon and onions until onions are translucent and bacon is cooked. Drain.
Mix the bacon and onions together with all remaining ingredients. Place in a crock pot. Cook on high until beans are heated, (around an hour).
Remove the lid, leave on low, and serve, mixing occasionally.