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Recipes for your palate pleasing pleasure!

Here is a collection of recipes from various sources: AllRecipes.com, Food network, Pampered Chef, Pintrest, contributions from my brother and my husband. If you have a recipe you'd like to share, please send me a message on the "contact" page.

Coat an oven-safe pot with olive oil and put over med-high heat. Add the onions, peppers, and crushed pepper flakes. Season with salt, to taste, and cook until the onions and peppers are soft and aromatic, about 8-10 minutes. Add the garlic and cook for another 2 to 3 minutes.

Preheat the overn to 375 degrees F.

Add the sausage and use a spoon to help break it apart. When the sausage is brown, add the tomato paste and cumin, and cook for 4 to 5 minutes. Stir in the Dijon, apple cider vinegar, and molasses, then add in the beans and 1 1/2 cups of water. Taste and season with salt, if needed. Bring to boil, then reduce the heat and simmer the beans until they are nice and thick and taste really good, about 15 - 20 minutes. After 20 minutes, add the remaining cup of water.

Top the beans with the bacon slices. Bake until the beans are nice and thick and the bacon is crispy, about 25 - 30 minutes. Remove from the oven and serve.

Dice up the bacon and render in a skillet. After the bacon has rendered down some, but before it really starts to turn crispy, add the diced onion. Cook until onion is tender but still has some firmness. Drain and set aside. In the bottom of a crock pot, add one can of beans, chili powder, and cinnamon (careful with the cinnamon as it can easily overpower everythign else). Then add brown sugar (a handful - roughly 3/4 - 2/3 cup works), followed by some ketchup and BBQ sauce. Layer 1/2 of the bacon/onion mixture, then the other can of beans. Repeat layering. Cover and put on high for 4 hours. About an hour into cooking, stir thuroughly. Stir from time to time to prevent burning.

An alternate method is to prepare the beans in a grill compatible container, and then set to one side on grill while cooking main meat at the same time. This allows the baked beans to pick up the smoke as it heats up.

In large bowl, add tomato sauce, prepared mustard, and apple cider vinegar. Whisk well. Add soy sauce, worcestershire sauce, and buffalo sauce to mixture. Mix well. Add all remaining ingredients, EXCEPT the brown sugar, to the bowl and mix. Salt should be 1-2 pinches and pepper is to taste. Lastly, add the brown sugar and mix well. Bottle it, or put it in the fridge to allow flavors to mix. Should be ready in an hour or so.

Submitter's notes: The buffalo wing sauce used was Texas Pete's as that was what was on hand. For the salt and pepper, 2 pinches of salt and a quick turn of the pepper miller were sufficent. For a milder taste, cut out wing/tobasco sauce entirely, and replace with ketchup. For a tangier taste, dial back the mustard and increase the apple cider vinegar. For a sweeter taste, add more brown sugar.

Additional notes: Eliminate mustard and replace with ketchup. Double or triple the brown sugar and take out the celery seed. Also consider chipotle peppers and molasses. Add fresh garlic and sauteed onions, run through with an immersion blender.