Best Cowboy Beans on EARTH.

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Summer is coming faster than we know it (even though it snowed in our valley this morning....) And these beans are a STAPLE at any bbq or summer party.  In fact, we eat these all year round, they are so delicious.  Double/Tripple/Quadruple this recipe if entertaining.  You'll thank me later....

{What you need}

1 pound bacon, cut in 2 inch pieces

1 small onion, chopped

3/4 cup packed brown sugar

1/4 cup ketchup

1/4 cup bbq sauce

2 tablespoons mustard

2 teaspoons chili powder

2 tablespoons molasses

1 teaspoon salt

1 teaspoon pepper

1 (16 oz) can white/pinto beans, drained

1 (16 oz) can butter beans, drained

1 (16 oz) can red kidney beans, drained

2 (16 oz) cans pork and beans, UNDRAINED

Fry bacon in a large skillet until cooked but not crisp.  Add onion and pepper and cook for about 3 minutes.  Drain off bacon grease and discard or save for another use.  In a large baking dish, combine all ingredients.  Stir in bacon, onion, and pepper mixture.  Bake at 325 for 1 hour.  Serves 12.

For slow-cooker method:

Fry bacon in a large skillet until cooked but not crisp.  Add onion and pepper and cook for about 3 minutes.  Drain off bacon grease and discard or save for another use.  In a slow-cooker, combine all other ingredients.  Stir in bacon mixture and put the lid on.  Cook on low for 5-6 hours or on high for 2-4 hours.

(Compliments of my mother-in-law Erin)

Bacon Wrapped Green Beans

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We love bacon in this house.  And green beans, so you can imagine how much these are adored by our family.  We plan on making them for Thanksgiving this year, too, instead of the green bean casserole.  They would be great for any occasion, though!

{What you need}

1 lb. fresh green beans

10-12 slices bacon

2 tablespoons butter

1 tablespoon brown sugar

2 cloves garlic, minced

1/4 teaspoon salt 1/4 teaspoon pepper

Preheat oven to 400.  Spray 9x13 baking dish with non-stick spray (you can put in a rack, too, if you don't want the beans baking in the bacon grease).  Wash and thoroughly dry green beans, then season with salt and pepper.  Bundle together about 5-8 green beans, depending on the size of your beans and the amount of beans you get for one pound.  Bundle together as many as you like!  Using a slice of bacon, wrap it around the center of the beans to hold it together.  Lay the bundle of bacon seam side down in the baking dish to hold it together.  Repeat with remaining beans.  In a small saucepan over low heat, add butter, brown sugar, and garlic and whisk until melted and combined.  Using a pastry brush, brush the mixture over top of each green bean bundle.  Cover the bundles with foil and bake for 35 minutes.  Remove foil and bake for 20-25 more minutes more, until bacon gets crispy (you may need to broil them for a few minutes).  

inspired by this recipe

Basil Bacon Avocado Pasta

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John and I absolutely loved this, and have made it countless times within the past few months.  It's great for a side to something like steak, or as a main dish with a warm crusty bread or something.  In fact, I might just make this for dinner tonight!!  

{What you need}  

12-16  ounces dried bow tie and/or wagon wheel pasta

3-4  medium avocados, halved, seeded, peeled, and coarsely chopped

10-12  slices bacon, crisp cooked, drained, and crumbled

4 tablespoons dried basil

4  tablespoons (two lemons) lemon juice 

2  tablespoon olive oil

3 teaspoons garlic powder

1/2  teaspoon ground black pepper

1/4  teaspoon salt

1  cup finely shredded Parmesan cheese

Cook pasta according to package directions. Drain. Meanwhile, in a large bowl combine the

avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and

toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 8 servings.

Original recipe here.

Breakfast Pizza

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This was awesome!  We have a weekly tradition of pizza at our house and it's fun to find a fun variation.  Plus we LOVE brinner, so this was perfect for our family.

{What you need}

• 1 (8 ounce) package refrigerated crescent rolls
• 1 cup frozen hash brown potatoes, thawed
• 1/2 cup chopped bacon, cooked
• 1 cup shredded Cheddar cheese
• 5 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese

any other omelette-type toppings you'd like

• Preheat oven to 375 degrees F (190 degrees C).  Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised so that the beaten eggs don't run off the edges too much. Spoon bacon and any other of the toppings you chose over crust. Sprinkle with hash browns and top with cheddar cheese.  Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.  Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Inspired by this recipe.

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Cheesy Bacon Pull-Apart Bread

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AKA "Crack Bread."  Nuff said. 

(!!!Another winner from Pinterest!!!!)

{What you need}

1 uncut loaf sourdough bread, preferably round

about 2 cups shredded cheddar cheese

3 oz. bag Oscar Meyer real bacon bits

1/2 cup butter, melted

1 Tablespoon ranch dressing mix

Cut the loaf of bread like a grid, without cutting through the bottom crust.  Sprinkle/pack the cheese down in the wedges and cuts of the loaf.  Do the same with the bacon bits.  Mix the ranch dressing mix in the melted butter and pour all over bread, making sure to get in the wedges and cuts as well.  Cover in tinfoil and bake at 350 for 15 minutes.  Remove the tin foil and bake for about 10 more minutes, or until cheese is melted.  Stuff your face relentlessly.  But try not to eat the whole loaf by yourself......

Lion House Twice Baked Potatoes

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I have had some very specific cravings with this pregnancy and right now it is baked potatoes.  I can't get enough of them.  We're going to a mexican restaurant tonight with my brother and his wife and I am planning on bringing my own baked potato.  Sweet nector. 

This recipe is a long-time fav of John's and now is an all-time fav of mine.  John's mom makes these every once in a while and we just drool over them.  They come from the ever-delicious Lion House Cookbook.

{What you need}

6 large baking potatoes

3 slices bacon

1/2 cup sour cream

1/2 cup milk

1 1/2 tsp salt

1/8 tsp pepper

4 chopped tgreen onions

1/2 cup shredded Cheddar

oil

Preheat oven to 400 degrees.  Wash potatoes and rub skins with oil.  Bake for 1 hour or til potatoes are done.  While the potatoes are baking, cook bacon until crisp.  Drain and crumble/chop; set aside.  When potatoes are done, reduce oven to 350.  Cut a slice from the tope of each potato and scoop out the pulp, leaving a little along the lining of the skin so it isn't flimsy.  Mash pulp with sour cream, milk, salt, pepper, and green oinions.  Fill potato shells with mixture and sprinkle with cheese and bacon.  Bake at 350 for ten minutes.

I'm thinking about making these for a baby shower I'm throwing in the next few weeks.  You can easily multiply this recipe to serve as many as you need, and they keep great in the fridge so you can make them the day before.