Not much cooking this weekend!!

Got to go out to eat and see a movie so I made popcorn chicken and tator tots for the kids! Saturday night I'm going out to dinner with girlfriends to celebrate Tanya's 4oth! We have leftovers from the week or frozen pizza so that will be Saturdays dinner. Sunday we are having a 4th of July Celebration in the cul de sac, I will be making baked beans for that! Here's the recipe taken from a blog I LOVE and get lots of great recipes from! Hope you have a safe and happy 4th!

Not-Too-Sweet Baked Beans
Recipe adapted from The Big Book of Backyard Cooking

1 15 1/2-oz. can Great Northern beans
1 15 1/2-oz. can navy beans
1 15 1/2-oz. can baby butter beans
1 15 1/2-oz. can pinto beans
2 14 1/2-oz. cans stewed tomatoes
1/3 c. molasses
2 Tbsp. light brown sugar
2 Tbsp. prepared mustard
1 tsp. Kosher salt
1/2 tsp. Tabasco or other hot sauce
6 oz. bacon (1/2 of an average-sized package), divided
1 medium onion, thinly sliced

Preheat oven to 350. Reserving two slices of bacon, cook the remaining bacon in a large skillet. While it's cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.

Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt, and pepper.

When the bacon has cooked, remove bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1" pieces and place over the beans. Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.

Slow Cooker Instructions:

Follow the instructions for cooking in the oven, except place the ingredients in the crock of a slow cooker instead of baking dish. Cook on low for 4 hours or high for 2 hours.