Baked Beans

4 slices bacon

1 onion, diced

2 (28 ounce) cans baked beans

3 tablespoons molasses

2 tablespoons prepared mustard

1/4 teaspoon salt

1/2 cup ketchup

3/4 cup brown sugar (1/2 cup)

1 tablespoon dry mustard (if don't have, use a little more prepared mustard)

Preheat oven to 350 degrees F (175 degrees C).

Place bacon and onions in a large, deep skillet until onions are very soft and translucent. Cook over medium high heat until evenly brown. Drain and set aside.

In a large bowl combine beans, molasses, mustard, salt, ketchup, brown sugar, dry mustard, onions and crumbed bacon. Mix well and transfer to a 2 quart casserole dish.

Bake in preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more. ** 2 hours is probably too long.  Check after 1 hour.  

Inspired by:   Mom's Baked Beans II

Creamy Orange Fruit Salad

1 (3.5 ounce) package instant vanilla pudding mix

1 cups milk (can use up to 1 1/2 cups)

1/3 cup frozen orange juice concentrate, thawed

1 - 8 oz. cool whip (used about 3/4 container)

1 (20 ounce) can pineapple tidbits, drained

1 Del Monte Very Cherry Mixed Fruit, drained

1 can pears, drained and diced

1 can peaches, drained and diced

1 can Mandarin oranges

Fresh sliced strawberries, add just before serving

Slice bananas, add just before serving

Grapes, optional

Place all fruits in a colander and let drain, occasionally gently stirring to drain well.  Put colander in a large bowl and cover with saran wrap; refrigerate overnight.  The next day, put the well drained fruit in a large salad bowl. 

In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Fold in cool whip.

Gently stir fruit and orange dressing together. Cover, and refrigerate for at least 2 hours. Optional:  add bananas, strawberries and/or grapes just before serving.  

Inspired by:  Orange Cream Fruit Salad

Oatmeal Cookies

**1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 3/4 cup (170 grams) unsalted butter, room temperature 1 cup (210 grams) light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup (95 grams) all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3 cups (260 grams) old-fashioned rolled oats **1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment  paper. To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy  and smooth (about 2 - 3 minutes).  Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the  flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture  and beat until incorporated.  Stir in the nuts, oats, and dried cranberries or chocolate chips.  For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the  cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the  cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies  for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little  wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking  sheet before transferring them to a wire rack to cool. Makes about 20 - 24 large cookies *Use 1/2 cup pecans **Use 1/2 to 3/4 cup cranberries or raisins Oatmeal Cookies

Chocolate Chunk Oatmeal Cookies

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup walnuts, chopped
Large flake sea salt, for garnish

Directions

Preheat the oven to 350 degrees F.

In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.

In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.

With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.

Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.

When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.

Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

Chocolate Chunk Oatmeal Cookies