Sandra Lees Sheboygan Baked Beans Recipes

BOURBON BAKED BEANS

Steps:

• Combine all ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce to medium and continue boiling for 10 minutes. Serve hot.

SANDRA LEE'S SHEBOYGAN BAKED BEANS

Steps:

• Place a large pot on grill or side burner over medium heat, cook bacon long enough to render fat, and bacon starts to get crispy.
• Add chopped onion to bacon fat and cook until soft. Add remaining ingredients and stir to combine. Bring to boil, and then reduce heat to low and cover. Simmer for 30 minutes or up to 1 hour depending on desired thickness.

BAKED BEANS

Steps:

• In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4 minutes. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined.

BEER BAKED BEANS

Steps:

• Preheat oven to 400 degrees F.
• Slice each slice of bacon into 4 pieces. Cook in a large pot over medium heat, until fat is rendered, but bacon is not yet crispy.
• In pan with bacon fat, cook chopped onion until soft, about 5 minutes. Add remaining ingredients, stir to combine. Bring to boil, then reduce heat and simmer for 10 minutes.
• Carefully transfer with a ladle to a 2-quart casserole dish. Place on foil-lined baking sheet and bake 45 minutes to 1 hour, or until beans are desired thickness.

SANDRA LEE - KAHLUA TIRAMISU

Steps:

• Line 6 glass custard cups with plastic wrap.
• Put 12 teaspoons Kahlua into a cup and quickly soak 3 lady fingers, turning to coat both sides, and place them in the bottom of one of the cups.
• Repeat for remaining cups.
• Set aside.
• In a bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth.
• Whisk in pudding.
• Divide pudding mixture equally among prepared cups.
• Fold the plastic wrap over the top of the pudding mixture and refrigerate until set, about 30 minutes.
• Uncover cups.
• Turn cups onto plates and remove plastic wrap.
• Top with Cool Whip and sprinkle with cocoa powder just before serving.
• Can make upto 1 day ahead.

LIME BEER COCKTAIL

Steps:

• Pour beer into a large pitcher.
• Add still-frozen limeade and stir to combine. (Stirring with a metal utensil can reduce foam.)
• Allow foam to settle.
• Squeeze half a lime into pitcher.
• Finely slice the other lime half and place into pitcher, for garnish.
• Pour into chilled glasses and serve cold.

CHEESY BARBECUED CORN ON THE COB

Steps:

• Preheat outdoor grill or preheat oven to 400°F.
• Shuck corn. If desired, leave husks attached to cob to use as holders.
• In a small bowl, combine softened butter, chili powder, and powdered cheese packet or creamy cheese sauce.
• Spread butter on corn and wrap each ear individually in foil.
• Place on the grill and close the lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.