The Count down is on...

Only 8 more days of school! YAHOO! Time is flying, schedules are full and things are going well! How are you? Holding on - I hope!

Got to share some good news - last night on facebook - Larissa Williams made a post that she and Dustin had just received the news that Dustin's tumor is GONE - yes GONE! Isn't that awesome? He's in the middle of his second round of chemo down at MD Anderson in Houston - God answers prayers! Dustin is a sophomore here at CHS!

We're having a potluck lunch at school today - YUM! It's the final one for the school year. So, for this week's recipe swap is one that I made for the potluck! I've converted this recipe for a crock pot - so it will be warm when served!

I LOVE "summer" food! BBQ, grilled entrees, potato salad, watermelon, homemade ice cream - are just a FEW of my favorites - along with BAKED BEANS. Here's a crock pot baked beans recipe. Let me know how you like it! I got it from the Pioneer Woman's website - it was given to her by a lady named Pam Anderson - I've taken it and made it for the crock pot!

CROCK POT Baked Beans

8 slices Bacon (cooked & crumbled)

1/4 cup reserved Bacon dripping

1 Onion

1/2 Green pepper

2 large cans (54 ounces each) Pork and beans

3/4 cup Barbecue Sauce

1/2 cup Brown sugar

1/4 cup Distilled white vinegar

2 teaspoons Dry mustard

In a food processor, chop up the green pepper and onion. In a sauté pan skillet, heat up the 1/4 cup bacon drippings; add the chopped onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Combine beans and remaining ingredients into a crock pot. Add the cooked vegetables. Mix well. Turn the crock pot on high for one hour; then low for 4-5 hours. Serve warm! Yields about 20 servings!

Baked beans are great for summer potlucks and large bbq family feasts! This recipe freezes well also! So! If you don't serve it all the first time - freeze and wait for the next time around!

Have a great day! Thanks for stopping by!