Stir-fried Broccoli with Brown Rice (Meat Optional)

Need something easy and  healthy in a hurry?  This little meal is delicious, and can easily adapted to be a vegetarian meal or even a side-dish.  We ate it without meat as our main entree and loved it.



  • Stir-Fried Broccoli with Brown Rice (Meat Optional)
  • adapted from Mel's Kitchen Cafe

  • 1 tablespoon vegetable, canola or coconut oil
  • 3-4 cups bite-size broccoli florets
  • 2 cloves garlic, finely minced or pressed
    • Sauce:
  • 1/2 cup chicken or vegetable broth
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon Thai sweet chili sauce (see note)
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
    • For serving:
  • Hot, cooked brown rice

In a large 12-inch nonstick skillet, heat the oil over medium to medium-high heat until hot and rippling. If using meat, add it now and stir-fry until cooked through. Remove the meat to a plate.

Add the broccoli to the hot skillet (you may need to add another teaspoon or so of oil if the skillet is completely dry) and cook, stirring often, until the broccoli has turned bright green and is lightly browned, 7-9 minutes. It won't cook much more after this so it should be crisp-tender. I like a bit of bite to the broccoli but if you want it more tender, add on a few minutes cooking time.
Stir in the garlic and cook over medium to medium-high heat, stirring, for a minute or so.

Whisk together all the sauce ingredients and pour over the broccoli. Add the meat if you cooked it.  Stir the ingredients together until well coated with the sauce and simmer for 1-2 minutes. Add additional salt and pepper to taste if needed.

Serve immediately over hot, cooked rice.

Skillet Creamy Macaroni and Cheese

This is an easy last minute meal if you are feeling like comfort food or an easy "gourmet" side



From Mel's Kitchen Cafe

  • 3 1/2 cups water, plus extra if needed
  • 1 (12-ounce) can evaporated milk
  • 12 ounces (about 3 cups) elbow macaroni
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon hot sauce
  • 6 ounces cheddar cheese, shredded (1 1/2 cups)
  • 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
  • 2 tablespoons butter, cut into small chunks
  • Ground black pepper to taste
DIRECTIONS
  1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
  2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
  3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.
NOTES
Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

My favorite Veggies

So, I know this may be lame, but I thought I'd post my favorite way of preparing veggies.  We eat a TON of veggies and I've found this to be the easiest and yummiest way to get them to the table...and have your kids enjoy them.



My Favorite Veggies
From Rachel

 Vegetables (I like a carrot, cauliflower and broccoli combo)
Olive Oil
Salt (try the Pink Himalayan salt at Costco- its much more nutritious than table salt)
Cajun Seasoning

You'll need a steamer of some sort on hand (I have a metal basket that fits on top of my regular stovetop skillet- got it at Williams-Sonoma for about $8).  Put water in the bottom of the skillet, but careful not to do too little or the veggies burn, or too much, or the veggies boil- you don't want the water to overflow onto your steamer basket.  Chop veggies to similar sizes to allow for even cooking. Place them in the basket and steam with lid covering until desired tenderness (I like mine with a little crunch).  Empty the water from your skillet and return skillet to hot stovetop.  Pour olive oil to coat bottom and heat slightly. Return veggies to skillet and season with salt and cajun seasoning.  Stir to coat and remove from heat- you don't want to cook your veggies any longer.  Enjoy.  I love serving these veggies tossed with these Simple Sesame Noodles.

Oven-Bakes Parmesan Rosemary Fries


I don't know who else saw these on OBB but I decided to make them tonight for sunday dinner and they were mm mm good! The only ingredient I had to go get was some fresh rosemary but other then that they are relatively and easy make. And I would definitely recommend getting the fresh stuff. Also, put the pan on a rack closer to the top if you like them crispier.

Ingredients:
4 medium Russet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 tablespoon corn starch
1 1/2-2 tablespoons chopped fresh rosemary, plus more for garnish if desired
Canned Parmesan cheese
Instructions:
Preheat oven to 400 and line a baking sheet with aluminum foil (lightly crumple it if you want to; that will help ensure even browning) and spray with non-stick cooking spray. Set aside.
Cut each potato into 8 wedges and set aside ( you can also cut them like you do for this recipe). In a large, wide bowl, combine the olive oil, salt, garlic powder, black pepper, corn starch, and rosemary. Add the potato wedges and toss to coat them evenly with the olive oil mixture. Spread evenly over the prepared foil and bake in the preheated oven for  about 40 minutes or until the fries are golden brown. Remove from oven and sprinkle generously with Parmesan cheese and toss to combine. If desired, sprinkle with additional rosemary and salt. Serve immediately.



Queso Blanco Dip




photo from cooking-mexican-recipes.com
Finally a cheese dip that doesn't clump up!  I did do a lot of altering.  First, I would half this because it makes a ton and the cheese isn't cheap.  Second, I would switch the amounts of monterrey jack vs. american because I personally prefer the taste of monterrey jack.  And third, I didn't add any of the veggies except for the tomato which is technically a fruit anyhow.  I like a plain cheese myself.





Queso Blanco Dip

From Annie’s Eats

Yield: about 2 cups

Ingredients:

1 tbsp. canola or vegetable oil

¼ cup onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

12 oz. white American cheese, shredded*

4 oz. Monterey jack cheese, shredded

¼-2/3 cup milk

1 tomato, seeded and finely diced

2 tbsp. cilantro, minced

*White American cheese can be found at the deli counter in most grocery stores.

Directions:

Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

Scalloped Potatoes and Onions


  • This is an amazing recipe for scalloped potatoes that is free of all the creamed soups and cheese!  It is so delicious, you would never know it.  And I even accidentally left out the onions.  That's how good it is...
  • Scalloped Potatoes and Onions

  • adapted from allrecipes.com

  • 5 large potatoes, peeled and thinly sliced
  • 3/4 cup chopped onion
  • 3 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2 tablespoons mayonnaise
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika
  1. In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
  2. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
  3. Cover and bake at 325 degrees for 2 hours or until tender.

Quick Blender Jell-o

photo from realmomkitchen.com
This is really, really good.  While I try to avoid the typical mormon jell-o recipes, I gave in to this one.  It was so good, creamy, and quick!



Quick Blender Jell-o   
Recipe from real mom kitchen
  • 2/3 c. boiling water
  • 1 (3 oz) package Jell-o
  • 8-10 ice cubes
  • 1  (8 oz) container of Cool-whip
  1. Place the boiling water in the blender and add the package of Jell-o.  Place the lid loosely on your blender.  Since you are using boiling water, if you put the lid on tight you could end up with an explosion.  Blend for 1 to 2 minutes until the jello is dissolved.
  2. Add the ice cubes to the blender ONE at a time.  Blend after each addition until the ice is well blended.
  3. Add half of the container and cool whip.  Blend until combined.  Pour Jell-o into desired dish/dishes.  then chill until set.  the original recipe said 5 minutes but I would plan on at least 30 minutes.
  4. Top each serving with a dollop of the remaining cool whip. Serves 6.

Crockpot Applesauce

photo from increasinglydomestic.blogspot.com
I was really intimidated by peeling so many apples, but I invited a friend over, put the boys to work and made quick work of it.  This applesauce is delicious and lasted me several days!

Crockpot Applesauce
Recipe from increasinglydomestic.blogspot.com
After you pick (or buy) your apples you need to:
1. Wash them
2. Peel them
3. Core them
4. Slice them
5. Place them in a slow cooker
(Preferably while watching McDreamy and McWarVet on Hulu)


Set the slow cooker on low heat for 6-8 hours.

Add 1/2 cup water to start and add more later if it needs it.
Some people season later, but I like the seasonings to cook into my apples, so I add about a 1/4 cup of sugar(brown or granulated) and a heavy sprinkling of cinnamon.


After so many hours in the slow cooker I didn't even have to mash my apples! I stirred them and they fell to mush. Yummy mush.

Tex-Mex Frito Salad

photo from realmomkitchen.com


For a side dish for a BBQ or something, this is perfect!  I am not a fan of catalina dressing but I really enjoyed it in this combination.  Obviously, leftovers would be nasty so eat it all at once!

Tex-Mex Frito Salad
From realmomkitchen.com
  • 1 (14.5 oz)can red kidney beans, rinsed and drained (I prefer Bush’s)
  • 1 (14.5 oz)can pinto beans, rinsed and drained (I prefer Bush’s)
  • 10.5 oz  (1 dry pint) container grape tomatoes, halved or quartered depending on their size
  • 1/2  (4.25 oz) can of chopped olives
  • 1 yellow pepper, diced
  • 4 green onions, diced
  • 1 cup celery, chopped
  • 2/3 of a 16 oz. Catalina Dressing
  • 2 1/2 finely shredded Mexican blend cheese
  • 1 (10.5 oz) bag of Chili Cheese Fritos
  1. In a large bowl, combine the beans, tomatoes, olives, pepper, green onion and celery.  Refrigerate until ready to serve.
  2. Before serving, mix in the cheese and dressing until well combined.  Then fold in the chips and serve.  You want to fold in the chips when you are ready to serve or they will become soggy.

Christmas Ribbon Jello Salad

This jello salad appeared on our Christmas dinner table every year growing up- and for good reason. Its delicious, festive, and easy to put together. I've probably made it for the last 9 Christmases in my own home since I've been married. Its definitely a great tradition.
courtesy google images
Christmas Ribbon Jello Salad
Becky Jewkes

1 3-oz. pkg. Lemon Jello
1 small can crushed pineapple, drained
1 3-oz. pkg. Lime Jello
1 3-oz. pkg. red Jello (I use raspberry)
1 3-oz. pkg. cream cheese, softened
1 cup fresh whipped cream + some for topping

Bottom Layer: Dissolve lime jello according to package directions. Pour into a 9X13 dish and set until firm.
Middle Layer: Dissolve lemon jello according to package directions. Let set until partially firm. Mix whipped cream, cream cheese, and pineapple and fold into the lemon jello. Carefully pour over first layer and set until firm.
Top layer: Dissolve red jello according to package directions. Carefully pour on top of the middle layer. Set until firm.
Top jello salad with thin layer of fresh whipped cream.

Thanksgiving Dressing




I'm not a big fan of stuffing a turkey. I like mine a little on the drier side rather than a big ball of mush. So I tried this recipe last week for our feast, and I loved it! I couldn't find Mrs. Cubbison's herb dressing in the store, so I used the entire box of seasoned dressing and added my own herbs--sage, thyme, and celery salt.

Thanksgiving Dressing
Jessica Sedgwick

1 cup butter
1 1/2 cups chopped celery, include leaves
1 cup onion, chopped
1/2 box Mrs. Cubbison Herb Dressing
1/2 box Mrs. Cubbison Seasoned Dressing
3/4 cup cooked wild rice
3/4 cup dehydrated cranberries
3/4 cup chopped peeled apples
1 1/2 cups chicken stock

Melt butter in 8-12 quart pot. Saute the celery and onions until limp. Add the herbed and seasoned dressings, rice, cranberries, and apples. Toss to mix well. Pour the chicken stock over the dressing evenly and toss to stir. Spray a 9x13 dish with non-stick vegetable spray. Lightly fill pan level. Do not pack. Cover with foil and bake at 350 for 35-40 minutes. Serves 8-10.

Broccoli, Grape & Pasta Salad


picture from Southern Living

I got this recipe from the September 2011 Southern Living magazine. It is a good recipe to have on hand when you are looking for something easy and good to take to a BBQ, party, pot luck, etc.

Broccoli, Grape & Pasta Salad
Southern Living

1 cup chopped pecans
1/2 package farfalle pasta (bow-tie)
1 lb fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onions
1/3 red wine vinegar
1 tsp salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350. Bake pecans in a single layer in a shallow pas 5 to 7 minutes or until lightly toasted & fragrant.
Prepare pasta according to package directions. Meanwhile, cut broccoli florets from stems and separate florets into small pieces. Peel away tough outer layer of stems. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot pasta and grapes and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

* I didn't have grapes on hand when I made this recipe and it was still really good. I also didn't use all the mayo mixture.

Garlic Rice Pilaf


Photo from realmomkitchen.com

I love this side dish.  It was really easy and really good and a perfect compliment to BBQ chicken.  Good enough to eat as a main meal, actually.


Garlic Rice Pilaf
Recipe from realmomkitchen.com
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 stalk of celery, diced
  • 1 cup long-grain white rice
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • black pepper to taste
  • squeeze of lemon juice
  • parsley, optional for garnish
  1. In a large sauce pan, melt butter. Add garlic, celery, and rice.  Cook and stir until slightly brown.
  2. Add chicken broth, salt, and pepper. Cover and simmer on low heat until moisture has been absorbed and rice is tender. (This usually takes me about 20 minutes) Add lemon juice just before serving. Toss slightly and garnish with parsley if desired. Serves 4-6.

Queso Blanco Dip

photo from cooking-mexican-recipes.com
Finally a cheese dip that doesn't clump up!  I did do a lot of altering.  First, I would half this because it makes a ton and the cheese isn't cheap.  Second, I would switch the amounts of monterrey jack vs. american because I personally prefer the taste of monterrey jack.  And third, I didn't add any of the veggies except for the tomato which is technically a fruit anyhow.  I like a plain cheese myself.


Queso Blanco Dip
From Annie’s Eats
Yield: about 2 cups
Ingredients:
1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼-2/3 cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced
*White American cheese can be found at the deli counter in most grocery stores.
Directions:
Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

Spanish Rice

Photo from sisterscafe.blogspot.com
More authentic?  Yes.  This is just like the rice you get at El Charro-shout out Griffin, GA!  I thought it was a bit bland--as most true authentic mexican is--but Jake loved it.  And FYI-the recipe sounds weird, but just follow it, mysteriously it actually works.

Spanish Rice
Recipe from www.www.thesisterscafe.com

1-2 T. oil
2 c. white rice
1/2 (8 oz) can tomato sauce
1/2 onion, cut into chunks
3 T. chicken bouillon granules
5 c. water
Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).

Creamy Mashed Potatoes

Photo from Pioneer Woman blog
Certainly not healthy.  Certainly good.  Very good.  Good enough that it doesn't matter that it wasn't healthy.  At all.

Recipe: Creamy Mashed Potatoes   

Recipe from Pioneer Woman

Ingredients
  • 5 pounds Russet Or Yukon Gold Potatoes
  • ¾ cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • ½ cups (to 3/4 Cups) Half-and-Half
  • ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
  • ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Oven-Roasted Vegetables

This is a simple recipe and I'm sure you already know about it, but I loved the garlic-to-veggie combination on this one, so I'm putting it up so I can refer to it often. Its really easy, very delicious, and extremely healthy. You can roast whichever veggies you prefer.
image courtesy allrecipes.com
Oven- Roasted Vegetables
Adapted from Allrecipes.com

2 Tbs. minced garlic
3 Tbs. Olive Oil
Cauliflower, divided into florets
Broccoli, divided into florets
Carrots, diced into 2 inch pieces
Salt, to taste
1/3 cup fresh grated Parmesan cheese

Preheat oven to 450 degrees and grease a 9X13 casserole dish. Place garlic and olive oil into a plastic ziploc bag. Toss with chopped vegetables until coated. Pour vegetables into dish and top with salt (and pepper, if desired). Bake for 20-25 minutes, or according to desired tenderness. Toss vegetables halfway through cooking time! Top with parmesan cheese for last 5 minutes of cooking. Adjust cooking time and dish size according to amount of vegetables being used. Enjoy!

Ruby Red Layered Salad

I made this jello salad for Christmas dinner...I usually make Mom's triple-layer Christmas salad, but I wanted to mix things up and just go a little wild! :) :) This salad was absolutely delicious and decidedly perfect for this meal, or any meal at any time of year. The sour cream gave it a perfect flavor, together with the cherry and raspberry layers. It was easy to make and disappeared fast! Next time you need a jello salad, try this one.
picture courtesy google images
Ruby Red Layered Salad

1- 3 oz. package raspberry jello
2 cups boiling water
1-10 oz. package frozen raspberries
1 pint sour cream
1-3 oz. package cherry jello
1- 8 oz. can crushed pineapple, drained
1- 16 oz. can whole cranberry sauce
Real whipped cream (optional)

Dissolve raspberry jello in 1 cup boiling water. Add frozen raspberries and stir until well mixed. Pour into a 9X13 (or smaller) glass dish. Refrigerate until almost firm, 30-60 minutes. Spread sour cream over firm gelatin, refrigerate. Dissolve cherry jello into 1 cup boiling water. Add crushed pineapple and cranberry sauce. Mix well. Chill until partially set, about 20-40 minutes. Spread cherry layer over sour cream layer and chill for one to two more hours, until completely set. Spread fresh whipped cream on top before serving.

Honey Roasted Potatoes

Pic courtesy of allrecipes.com


We had all the siblings here over for Sunday dinner tonight. I decided to make it kinda low-key and just did good old-fashioned BBQ chicken. However, I've been wanting to try some new roasted potato recipes, so I jumped on allrecipes.com and found one of the highest-rated and most interesting roasted potato recipes. I was drawn to them because they seemed so different and they sounded so good. I mean, who doesn't love honey and potatoes??? Ok, so not something I would think to put together either, BUT, let me just tell you- they were scrumptious and definitely the hit tonight (besides Amy's Oreo-laced brownies- c'mon!).

Honey Roasted Red Potatoes

adapted from allrecipes.com

  • 1 pound red potatoes, cubed (I used Yukon Gold's with great results)
  • 1 1/2 tablespoons onion powder
  • 3 tablespoons butter, melted
  • 3 tablespoon honey
  • 2 teaspoon dry mustard
  • 1 pinch salt
  • 1 pinch ground black pepper

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
  2. Place potatoes in a single layer in prepared dish. In a small bowl, combine onion powder, melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
  3. Bake in the preheated 375 degrees F (190 degrees C) oven for 45-55 minutes or until tender, stirring every 20 minutes.

Pat's Baked Beans

Pic courtesy of allrecipes.com

I LOVE baked beans- love, love, love 'em. I'm not talking about the open and pour canned ones, but the real, homemade ones. They are my favorite thing about BBQ's. So, when we were invited to Christian's work BBQ for Pioneer Day last weekend, I decided I'd try and whip up a batch to bring. I went to my go-to place for basic recipes like this: allrecipes.com and found the highest and most-rated recipe for baked beans. Let me just tell ya, if you want a way to make perfectly healthy beans into a nice, gooey, sweet, and tangy confection, you must try these at your next BBQ.

Pat's Baked Beans
adapted from allrecipes.com

  • 8 slices bacon
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 (16 ounce) cans pinto beans
  • 1 (16 ounce) cans great Northern beans, drained
  • 1 (16 ounce) can baked beans
  • 1 (16 ounce) can red kidney beans, drained
  • 3/4 cup ketchup
  • 1/4 cup molasses
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon pepper

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
  3. To the bacon and onions add pinto beans, northern beans, baked beans, and kidney beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
  4. Cover and bake in preheated oven for 1 hour.