Baked Beans

Baked Beans

1 lb bacon, chopped

1 large sweet onion, finely chopped

4- 15 oz cans pork and beans

1/2 c molasses

1/4 c brown sugar

1-2 T mustard

1. Preheat oven to 350*.

2. In a large pan, fry bacon until crispy; spoon bacon on to paper towel to drain. Drain most of the bacon grease, leaving a little bit in the pan.

3. Place onion in reserved bacon grease and saute until softened. Stir in beans, molasses, brown sugar, mustard, and bacon.

4. Pour beans into a 9x13 pan and bake for about 45 minutes.

 

 

Bacon Honey Mustard Chicken

Bacon Honey Mustard Chicken
4 chicken breasts
3/4 c honey
1/2 c yellow mustard
12 slices raw bacon
1 c Mozzarella cheese

1. Preheat oven to 375*.
2. In a small bowl, whisk together honey and mustard.
3. Wrap three pieces of bacon around each chicken breast and place them in a baking dish; pour honey mustard evenly over chicken.
4. Bake for 30-40 minutes until juices run clear and the bacon is cooked.
5. Switch the oven to broil, top chicken with cheese, and broil for a few minutes until cheese is melted.

Baked Zucchini with Sweet Onion Dip

Baked Zucchini with Sweet Onion Dip
3 medium zucchinis
1 T salt
1/2 T butter
1/2 yellow onion, diced
1 T apple cider vinegar
1 T honey
1/2 T mustard
1 c [light] mayonnaise
2 eggs
1 T water
1 c Italian breadcrumbs
1/2 c Parmesan cheese

1. Cut each zucchini into 9 equal pieces lengthwise (3x3); cut each stick down to about 3" long.
2. Place zucchini in a colander over a bowl and toss with salt; let sit for at least an hour, allowing the zucchinis to sweat out their juices.
3. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
4. In a medium frying pan, melt butter over medium heat and add onion; saute onions for 20-30 minutes until they have caramelized, stirring occasionally. They should be browned.
5. Take pan off heat and let it rest while you put vinegar, honey, and mustard in food processor.
6. Add onions and puree (with the feed hole open to allow steam to escape) until smooth; add mayo and pulse until incorporated.
7. Remove zucchini from colander and dry them well.
8. In a shallow dish, whisk eggs and water; in another shallow dish, combine breadcrumbs and cheese.
9. Dip zucchini in egg wash and then in breadcrumbs; space evenly on cookie sheet.
10. Bake for about 13 minutes, until starting to turn brown, flip sticks and bake for an additional 13-15 minutes until golden brown and crisp. Serve with dip.

Mustard-Covered Pretzels

Mustard-Covered Pretzels
1/2 c prepared mustard
1 1/2 T honey
3 t apple cider vinegar
1 t dry mustard
6 c small pretzels

1. Preheat the oven to 400* and spray a large baking pan with nonstick spray coating.
2. In a small bowl, stir together the prepared mustard, honey, vinegar, and dry mustard; add the pretzels, stirring to coat.
3. Spread out the pretzels so that they are in 1 or 2 layers on the pan.
4. Bake for 8 to 10 minutes, stirring once, until the pretzels begin to brown.
5. Cool in the pan or on a wire rack until they begin to crisp.
The pretzels will keep at room temperature for 1 to 2 weeks.