I was going through some recipes that my Mom has shared with me and found this one. Our family, usually in the summer months, do A LOT of grilling and this is one of our favorite dishes to be served with BBQ, grilled Chicken or Beef.
Southern Baked Beans
- 8 slices thick bacon, halved
- 1 medium onion, diced small
- 1/2 medium green bell pepper, diced small
- 3 large cans (28 ounces each) pork and beans
- 3/4 cup barbeque sauce
- 1/2 cup brown sugar
- 1/4 cup distilled white or apple cider vinegar
- 2 tablespoons Dijon mustard
- Adjust oven rack to lower-middle position and heat oven to 325 F degrees.
- Fry bacon in large, deep pan skillet until bacon has partially cooked and released about 1/4 cup drippings.
- Remove bacon from pan and drain on paper towels.
- Add onions and peppers to drippings in pan and simmer until tender, about 5 minutes.
- Add beans and remaining ingredients and bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
- Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan.
- Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Footnote: As for the thick-cut bacon, peppered bacon is our favorite with this recipe. Also, this recipe serves 18 so you might want to think about cutting the ingredients in half.
A family favorite, especially my husband. We buy our corn from a local farmer so you can also cut the corn from the cob instead of using packaged corn from the store.
- 2 (10 ounce) packages frozen corn kernels, thawed
- 1 cup heavy cream
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter, sweet cream butter is our favorite
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
This is not your usual potato salad. I’m not a big fan of potato salad but when we were served this at a friend’s house, I had to ask for the recipe. My husband has taken 5 lbs. of this particular potato salad to work and brings home an empty bowl :).
- 5 lbs. red skin potatoes
- 2 cups mayonnaise
- 1 pkg. Hidden Valley Ranch Seasoning Mix
- Plenty of bacon bits
Boil potatoes for 25 minutes or until slightly done. You will want the potatoes to be a bit firm. Let the potatoes completely cool.
In a separate bowl, mix 2 cups mayonnaise, Hidden Valley Ranch seasoning mix and bacon bits. Add as many bacon bits as you like.
Add this mixture to your cooked potatoes and gently stir. Chill for a couple of hours or best refrigerated overnight. Enjoy!
I made this a few days ago and it was a big hit with the family. My husband and son loved it and there are different ways to season the potatoes. It’s easy to make since there’s no peeling required.
- 1 sheet aluminum foil
- 4 medium Idaho potatoes, each cut lengthwise into 8 wedges
- 1/2 cup mayonnaise
- 1 tablespoon chili powder, Italian seasoning or lemon pepper
- 1 teaspoon garlic salt
- Preheat oven to 450 degrees. Line a shallow baking pan with foil. Spray foil with cooking spray; set aside.
- Stir mayonnaise, seasoning and garlic salt in large bowl until smooth. Add potatoes; stir to coat.
- Arrange wedges, skin-side down, in baking pan.
- Bake 20-25 minutes or until potatoes are tender and brown.
- Makes 4-6 serving.
I experimented with this recipe once my Mother-In-Law told me about how good deep fried mashed potatoes are and she was right on it. We don’t eat a lot of fried food (or we try not to) but these were good with grilled chicken and corn on the cob. These would also make a good game night snack at home.
- 1 pkg. of mashed potatoes or left-over potatoes
- 4 eggs
- 2 cups Panko Crispy Bread Crumbs
- Oil for frying
- Take a tablespoon of mashed potatoes and roll it into a ball.
- Dip and roll in egg wash.
- Then dip and roll in Panko and back in egg wash once more.
- Place on baking sheet and repeat until all the mashed potatoes are used.
- Refrigerate the prepared potatoes for a minimum of 30 minutes.
- Once potatoes have chilled in the refrigerator, prepare your oil approximately 1/2 deep in a large pan or deep fryer.
- Preheat the oil to 350 degrees.
- Place chilled potatoes in hot oil and cook until deep golden brown.
- Remove and drain on wire rack.
- Sprinkle with a little salt.