Sorry I haven’t blogged in quite a while. I’ve been really sick and just haven’t been in the mood to share. Sunday was my niece’s baptism and Doug and I are her Godparents. I couldn’t hold her because I was so sick, but that little 5 week-old darling looks just like my brother! I can’t wait to see Paige grow into her personality.
On Sunday I almost passed out in Lowe’s. We were looking at plants and trees, planning what we are going to buy. A few years ago I got a little gung-ho, having my own yard for the first time, and planted too early. I have learned my lesson and now go by my grandfather’s advice- “Never plant anything before Mother’s Day.” Most of the things in the yard got ravaged by our unseasonal frosts and I am very upset about it. Most of those plants have been there over twenty years so I hope they’ll come back next year.
Yesterday I made Cowboy Beans. These are extraordinary baked beans that my mom and I have been making for years. Everyone loves them and are a guaranteed hit at your next cookout.
6 -16 oz. cans Busch’s baked beans (I’ve used other brands and generics- they’re fine, but not the same as Busch’s)
1.5 lbs. ground beef
1 lb bacon, cut into pieces (I hate to fry bacon, so I substitute the real bacon pieces found with the salad topping at the supermarket)
3- 4 oz. cans mushrooms, drained (No one in my family likes mushrooms so I always omit this item)
1 C. chopped onion
1.5 C. Ketchup (I usually substitute at least half with bbq sauce because I think it has more flavor)
1 C. brown sugar
2 t. dry mustard (real mustard works just fine too)
1. Brown the beef and onion.
2. Fry the bacon and drain.
3. Combine with remaining ingredients and bake at 325 for one hour.
OR you can do what I do and do steps 1 & 2 and throw it all in the crockpot on high for 4 hours! Yum!