Each month there is a new hostess. For the month of July, it’s my turn. So, Welcome to the July Edition of Whip Up Something New.
Think of Whip Up as a Potluck, a Pitch-In or a Recipe Exchange. Everyone is welcome to share. Here’s how it works:
- Pick up one (or more) of those recipes you’ve been saving some future date. That future date is here, now, the month of July.
- It can be anything: appetizers, salads, main dishes, side dishes, drinks, and so forth. Maybe you have a new cookbook or culinary mystery with something intriguing. Try it out. Homemade pet food? Why not. I said anything.
- Make the dish and analyze it. How did it turn out? What did others think of it? Would you make it again or make it again with changes?
- Tell the world about it. Post it on your blog or facebook page. If you don’t participate in either one of those media, tell us about it in the comments section.
Mr. Linky will be up all month long. Come back and post your link and we will come and check out your latest culinary attempt.
To get us started, I’m sharing a new recipe I tried for Barbeque Baked Beans. My husband found the recipe in a camping magazine. It came from a man who made it in huge quantities for a civic club fundraiser. I changed it a little and cut it down considerably but it still makes a lot, about 8 to 10 servings.
Barbeque Baked Beans
- 2 (28 oz.) cans of baked beans
- 1/2 an apple, peeled and chopped into small pieces
- 1 onion, chopped into small pieces
- 1/2 cup of golden raisins
- 1/2 to 3/4 cup of brown sugar (according to your taste)
- 1 bottle of KC Masterpiece barbeque sauce (or your choice)
- 4 to 6 strips of bacon (optional)
- Drain the beans to get rid of most of the juice. (I left about a half a cup.)
- Pour into a large pot or baking dish
- Add the apple, onion, raisins, and brown sugar. Stir to mix.
- Add the bottle of barbeque sauce and stir again.
- If desired, add the bacon strips, one at a time across the top.
- Bake, uncovered, at 350 degrees for 2 to 3 hours. The directions said to stir every half hour or so. I didn’t touch it. Mine was done in a little less than 2 hours.
I liked this so much better than my old recipe that started with cans of pork and beans. The apple and raisins were a nice additions without being overly and artificially sweet.
This is just right for a summer barbeque, but also good for a winter potluck. I’m planing to make it for our Independence Day celebration this weekend.
Speaking of weekends, I will link this post to Weekend Cooking at Beth Fish Reads on Saturday. Click the button below to visit.