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Cowboy Barbecue Baked Beans {Bush's Baked Beans}

These meaty Cowboy Barbecue Baked Beans are perfect for camping, cookouts, potlucks, or served as a hearty dinner meal.  
Do you ever have those recipes that you think will go over great with your family only to find out in the end that they really didn't like it? That has happened a few times in my house, especially with my kids and it can be so disappointing.  Well today's recipe for these delicious Cowboy Barbecue Baked Beans is the total opposite!! 

My husband and I love baked beans, but my kids not so much so I wasn't sure how well this recipe would go over, but I'm happy to report that everyone loved it!!!! My daughter especially because she's already asking me to make it again. This is a huge win for me because it's always hard to find a meal that pleases everyone. 

This delicious, hearty barbecued baked bean dish is filled with ground beef, bacon, three kinds of beans, and is simmered in a sweet and smoky barbecue sauce. The best part about this recipe is that is calls for the convenience of Bush's ready-to-use canned beans which is a huge time saver.  

Bush's Brown Sugar Hickory Baked Beans are delicious on their own, but they're also perfect for added flavor and seasoning in a variety of barbecue dishes. I prepared this recipe in my Dutch oven, but you can easily adapt this recipe to a slow cooker making it perfect for cookouts, picnics or potlucks. 

 
This recipe calls for Bush's Brown Sugar Hickory Baked Beans, Kidney Beans, and Butter Beans. If you're not a big fan of butter beans you can substitute by using cannellini beans or another favorite bean variety. I really think you can't go wrong with any of them. Let's get started on this simple recipe.   

In a large dutch oven over medium-high heat. Add ground beef, bacon, onion, bell  and garlic. Stir, cooking until ground beef is not longer pink, breaking up the ground beef into smaller pieces as it cooks. Drain any grease.  

Add the pinto bean seasoning, barbecue sauce, liquid smoke and water. Stir until blended. Add the Bush's Brown Sugar Hickory baked beans, butter beans and kidney beans and lightly stir. Bring the mixture to a boil, reduce heat to a low simmer, cover and cook on medium-low for 30 minutes.  

Ladle into bowls and serve. I baked up a skillet of honey cornbread to complete this delicious meal.     


Cowboy Barbecue Baked Beans

Ingredients:
1 - pound lean ground beef 
1/2 - pound regular or maple bacon, chopped
1 - small - medium onion, diced
1/2 - green bell pepper, diced
2 - cloves garlic, minced
1 - teaspoon Fiesta Pinto Bean Seasoning
1 - cup your favorite barbecue sauce 
1/2 - teaspoon liquid smoke 
1/2 - cup water
1 - 16 ounce can Bush's Butter or Cannellini beans, rinsed and drained
1 - 16 ounce can Bush's Kidney Beans, rinsed and drained

Directions: 
In a large dutch oven over medium-high heat. Add ground beef, bacon, onion, bell  and garlic. 

Stir, cooking until ground beef is not longer pink, breaking up the ground beef into smaller chunks as it cooks. Drain any grease.

Add the pinto bean seasoning, barbecue sauce, liquid smoke and water. Stir until blended.

Add the Bush's Brown Sugar Hickory baked beans, butter beans and kidney beans and lightly stir. 

Bring the mixture to a boil, reduce heat to a low simmer, cover and cook on medium-low for 30 minutes. Ladle into bowls and serve.

Servings: 8
    If you're looking for a quick and easy dinner recipe than you'll definitely want to pin this recipe for Cowboy Barbecue Baked Beans. Check out my recipes below for more delicious ways to use Bush's Baked Beans. 





    Disclosure: This is a sponsored post of behalf of Bush's Beans. I have received samples and compensation for my time and efforts in creating this post. All opinions are my own. #bushsbeans #bushsbakedbeans #spon


    For more bean inspiration follow Bush's Beans on Pinterest.

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    Skillet Cowboy Rice Casserole & Weekend Potluck #232

     
     The Recipe with the most Clicks 
    Skillet Cowboy Rice Casserole by Melissa's Southern Style Kitchen 

    Happy Friday everyone!!!! Today is Weekend Potluck and we're so glad you could join us. Weekend Potluck is a place where each week food bloggers come to link up their favorite recipes! Every Friday we share the most viewed recipe from the previous potluck, as well as some delicious features that caught our eye.  I hope y'all have a wonderful weekend now let's take a peek back at last week's favorites. 


     Recipes that caught our eye 
    Lemon Ice Box Cake by From This to That


    Baked Sweet & Sour Chicken by Living on Cloud Nine

    ♥ Featured Hostess Recipe 


     Your Hostesses 

    Remember that when you link up, it shows up on all FIVE blogs. Plus…


     
     We Tweet, We Pin, We Like 


    If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.  
    1. Please link up to your exact post and not the main page to your blog.
    2. LINK BACK HERE from your post so that others can find the fun. When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. 
    We want this to be a fun and rewarding experience for everyone!  Please use the title of your recipe in the name/description box By linking up, you are granting us permission to use one photo of your recipe with an appropriate link back should your recipe be featured.



    Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.

         


    Summer Fun - No Churn Chocolate & Vanilla Ice Cream

    A perfect way to celebrate summertime... No Churn Chocolate & Vanilla Ice Cream and DIY Ice Cream Sundaes!
    If there is one treat that everyone loves during summer it's Ice Cream!!! Cold, creamy ice cream is a must have in surviving the dog days of summer. My family spends a lot of time outdoors during summer, so keeping cool is a must.

     
    We love cooking out, grilled desserts, s'mores in our fire pit, and making homemade ice cream. Most times we use our favorite Nostalgic Electric Ice Cream Maker, but I have to say using a no churn recipe is just as delicious and fun.  

    Last weekend while the kids and I were grocery shopping at Walmart, we picked up everything we needed to make this easy No Churn Chocolate & Vanilla Ice Cream. Initially we just wanted to make homemade ice cream, but I thought it would be fun to pick up some sundae essentials and make our own ice cream sundaes as well.  

    When my kids were younger they loved filling the ice cream maker with ingredients and watching it go round and round and turn into ice cream. Well, this easy no churn ice cream is just as sweet and smooth, and perfect for DIY Ice Cream Sundaes!!!!! I was a bit skeptical on this 3 ingredient ice cream recipe, but I'm here to tell you it taste exact to ice cream churned in an ice cream maker, but so much easier.

    This no churn ice cream cost pennies to make. I purchased everything I needed at my local Walmart, and all the ingredients came in under $10! This recipe yields approx 1 1/2 quarts of ice cream for each flavor. These are the items you will need: Ice cream storage container, heavy whipping cream, sweetened condensed milk, vanilla extract (good quality) and unsweetened baking cocoa. 

    These Mainstay Rectangle Storage Containers  are the best and affordable ($3.92) storage tubs I have found for homemade ice cream. This recipe makes 6 cups, so these containers are perfect with a 7 cup storage capacity. Once the ice cream is firm it's so easy to scoop the ice cream out of. They're also BPA free, microwave, freezer and dishwasher safe. I picked up several extras because they're also great for fruit storage and have vented lids when microwaving.   

    Once you have your ice cream prepared and frozen, it's time for some sundae making fun. Whether your enjoying your ice cream sundaes indoors or outdoors, you'll want to make sure to set everything up in one area. 

    Make sure to have all of the ice cream scoops, tableware, ice cream, toppings, fruits, nuts, and sprinkles available so everyone can easily prepare their ice cream sundaes.  I have included a  list below of some of my favorite ice cream sundae toppings.   

    • Chopped nuts 
    • Mini marshmallows
    • Chocolate Chips
    • Mini Peanut Butter cups
    • Crushed Cookies or Crushed candy bars
    • Fresh Fruit (strawberries, bananas, etc)
    • M&M's, toffee bits, gummy bears
    • Hot Fudge, Caramel & Marshmallow Ice Cream Toppings
    • Fruit Toppings (strawberry, pineapple, etc)
    • Shredded Coconut
    • Sprinkles 
    • Chocolate Magic Shell
    • Maraschino cherries 
    • Whipped Cream 
    • Ice Cream Cones 

    Once everything is set up just sit back, relax and let everyone enjoy their sundae creations. 



    No Churn Chocolate Ice Cream

    1 - 14 ounce can sweetened condensed milk
    1 - teaspoon good vanilla extract 
    1/2 - cup unsweetened baking cocoa
    2 - cups cold heavy whipping cream, whipped
    Container for freezing ice cream (loaf pan or similar container)

    In a large bowl whisk together the sweetened condensed milk and vanilla extract. Sift in the unsweetened cocoa and mix to combine; set aside

    Whip the cream with an electric mixer or kitchen aid mixer on high speed using the whisk attachment. Mix for about 2-4 minutes until stiff peaks form. 

    Fold one cup of cream into the sweetened condensed milk, using a rubber spatula until combined. Add the mixture to the remaining cream and lightly mix to combine.

    Pour into a chilled 9 x 5 inch loaf pan or similar plastic container
     with lid, cover with plastic wrap (if using loaf pan), and freeze until firm (about 5 hours or overnight).

    Remove from freezer 30 minutes (to soften) before serving.  

    recipe yields: 6 cups 



    No Churn Vanilla Ice Cream

    1 - 14 ounce can sweetened condensed milk
    1 1/2 - teaspoon good vanilla extract 
    2 - cups cold heavy whipping cream, whipped
    Container for freezing ice cream (loaf pan or similar container)

    In a large bowl whisk together the sweetened condensed milk and vanilla extract; set aside

    Whip the cream with an electric mixer or kitchen aid mixer on high speed using the whisk attachment. Mix for about 2-4 minutes until stiff peaks form. 

    Fold one cup of cream into the sweetened condensed milk, using a rubber spatula until combined. Add the mixture to the remaining cream and lightly mix to combine.

    Pour into a chilled 9 x 5 inch loaf pan or similar plastic container with lid, cover with plastic wrap (if using loaf pan), and freeze until firm (about 5  hours or overnight).

    Remove from freezer 30 minutes (to soften) before serving. 

    recipe yields: 6 cups

    Cook's Note: if you would like to add flavor additions to the ice cream, freeze until partly softened and fold in any flavor add in's of your choosing (crushed oreo cookies, nuts, candy, fresh fruit, etc). Place back into the freezer and continue to freeze until firm.  

    If you would like to plan an Ice Cream Sundae Party, stop by the Food & Celebrations page on walmart.com for an easy Sundae bar check list



    Disclosure: This post is a sponsored post on behalf of Walmart. I have been compensated for my time and efforts in creating this post. All opinions are my own. 

         


    Grilled Honey Orange Chicken & Grilled Pineapple

    This flavorful grilled chicken is coated with a sweet and sticky orange glaze made from honey, orange juice, rice vinegar, orange sauce, soy sauce, and spices.   
    The weather here in Texas has been super hot, so we're been cooking outside quite a bit. Last week for dinner I wanted to try a new chicken recipe, but wasn't quite sure what to make? I remembered receiving a box of food product in the mail that it came with a few bottled sauces and seasoning items.    

    You might remember a couple months back, I created a recipe for Grilled Balsamic Steak, Creamy Coconut Rice Pudding, and Ranch Vinaigrette Pasta Salad using food products new to Walmart. It's always exciting to open the sample boxes to see what items I received.   

    Well for the month of July I received my third and final grocery bundle and was asked to review the products and create a recipe using my favorite items. I used the Kikkoman Orange Sauce and the Marukan Rice Vinegar to create this deliciously easy sweet and sticky Grilled Honey Orange Chicken.  

    I had several products to choose from, but I knew I could create a pretty good chicken recipe using both of those items. The following are a list of everything I received in my product bundle.  I plan on making a seafood salad with the ocean adventures pasta and the Greek yogurt ranch dip.  


    You can use chicken tenderloin pieces or boneless skinless chicken breasts for this recipe. 

    I served up my Grilled Honey Orange Chicken with Jasmine rice, green beans and fresh grilled pineapple (recipe below). I think the pineapple paired perfectly with the grilled chicken.  



    Grilled Honey Orange Chicken 
    {mommyskitchen.net}

    5 - boneless, skinnless chicken breast or 

    10 - chicken breast tenderloins
    1 - tablespoons extra virgin olive oil 
    1 - 12.5 oz bottle Kikkoman Orange sauce  
    1/2 - cup orange juice 
    1 1/2 - teaspoons Marukan rice vinegar 
    2 - teaspoons Simply Asian - sweet ginger garlic seasoning
    1 - teaspoon soy sauce 
    pepper, to taste

    In a large resealable plastic bag, add chicken breasts or breast tenderloins. 


    In a small bowl whisk together the,  olive oil, Kikkoman orange sauce, orange juice, rice vinegar, soy sauce, simply Asian seasoning, and pepper.

    Reserve about a 1/2 cup of the marinade (r
    efrigerate reserved marinade) and pour the remainder into the resealable plastic bag over the the chicken. 

    Squeeze the bag until the marinade has coated all the chicken pieces. Refrigerate for at least 6 hours or overnight.   

    Remove chicken from bag and discard the marinade. Grill the chicken pieces for about 10 - 15 minutes or until the juice run clear.

    Remove chicken from grill to a serving dish. Warm the reserved marinade and pour over chicken tenderloins before serving.   


    Servings: 4-5



    Fresh Grilled Pineapple

    1 - pineapple, peeled, cored and cut into one inch thick rings or spears

    2/3 cup brown sugar (more or less depending on the amount of pineapple)
    1/4 - cup honey or agave nectar, optional

    Coat each slice of pineapple with brown sugar. Allow the pineapple to sit at room temperature until the sugar has dissolved a bit. 

    Place the pineapple on a hot grill (in direct heat) for 5 - 10 minutes or until a bit of char has appeared.


    Flip the pineapple over and grill the other side for an additional 3-5 minutes. Remove from grill and drizzle the pineapple with honey or agave nectar before serving (optional).  



    Ingredients to make this recipe as well as the new products can be found at Walmart stores nationwide. 


    Save on Pinterest for Later 

    Disclosure: This is a sponsored post on behalf of the Walmart Moms Program. I have received samples and compensation for my time and efforts in creating this post. #wmtmoms #spon

         

    The Best Chicken Spaghetti & Weekend Potluck #231

     The Recipe with the most Clicks 
    The Best Chicken Spaghetti by The Country Cook 

    Happy Friday everyone!!!! Today is Weekend Potluck and we're so glad you could join us. Weekend Potluck is a place where each week food bloggers come to link up their favorite recipes! Every Friday we share the most viewed recipe from the previous potluck, as well as some delicious features that caught our eye.  I hope y'all have a wonderful weekend now let's take a peek back at last week's favorites.

     Recipes that caught our eye 
    Cinnamon Swirl Peach Bread by Mirlandra's Kitchen


    Grandmother's Spaghetti Bolognese by Sprinkle of Vanilla Sugar

    ♥ Featured Hostess Recipe 
    Skillet Chicken Enchilada Pasta  by Mommy's Kitchen 


     Your Hostesses 

    Remember that when you link up, it shows up on all FIVE blogs. Plus…

     We Tweet, We Pin, We Like 

    If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.  
    1. Please link up to your exact post and not the main page to your blog.
    2. LINK BACK HERE from your post so that others can find the fun. When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. 
    We want this to be a fun and rewarding experience for everyone!  Please use the title of your recipe in the name/description box By linking up, you are granting us permission to use one photo of your recipe with an appropriate link back should your recipe be featured.





    Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.

         

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