Baked Beans

Ingredients
2 (16-ounce) cans navy beans

3 strips bacon, diced

1-2 cloves garlic, minced

½ medium sweet onion, diced

1 tablespoon Worcestershire sauce

¼ cup unsulphured molasses

¼ cup dark brown sugar

¼ cup ketchup

1 teaspoon prepared yellow mustard

For the Top of Baked Beans (optional):2 slices bacon, halved
1 teaspoon brown sugar

InstructionsPreheat oven to 325º F.Pour navy beans into medium stockpot.

In a medium skillet, add diced bacon, onion, and garlic. Cook until bacon is crisp and onion is tender.

Remove from heat and add to navy beans.Add Worcestershire sauce, molasses, brown sugar, ketchup, and yellow mustard. Stir to combine well.

Pour into deep dish you plan to serve from or leave in stockpot. Top with bacon and sprinkle top with brown sugar.

Place in oven and bake 45 minutes. Increase temperature to 425º F for 10 minutes to crisp bacon. Remove from oven and allow to rest about 5 minutes before serving.

Macaroni Salad

Macaroni Salad

Ingredients

1  pound elbow macaroni

1/2 sweet onion

2 stalks celery, green part only

1 c mayonnaise

3 tablespoons white vinegar

1 tsp. celery seed

4-6 large hard-boiled, some chopped and mixed in others sliced. Don't forget to sprinkle with paprika for presentation.  

Can add grated carrots,  red or green bell pepper, diced pimento sweet or dill pickle chopped tomato or what ever you desire.

Pumpkin Cake

Pumpkin Cake

1 c Flour

2 c Sugar

4 Eggs

1 c Salad Oil (Vegetable or Canola)

1 can 15 oz Pumpkin (Libby)

1 tsp. Cinnamon

2 tsp. Baking Soda

1 tsp. Baking Powder

Mix well the dry ingredients flour, sugar, baking soda, baking powder and cinnamon.  Add pumpkin, salad oil and eggs. Mix with an electric mixer till thoroughly combined. Batter will be thick and lushious and smell fantastic!

Bake in an ungreased pan @ 350º @ 40 - 45 minutes. If using a bundt pan bake @ 350º @ 1 hour. Your whole home will smell of this wonderful cake.  Enjoy!