I have been a horrible blogger.
I know. I am sorry.
If it is any consolation I have had a really really tough and challenging week. Sometimes things happen to challenge you or to drastically shift your perspective so you can see things clearly and learn about yourself.
I have been learning about myself.
It has been tough. And things aren't ideal right now but I am putting the confident and positive Tarrah I used to know so well back on and never taking her off again.
Things get tough for a reason. If you belive in your gut, then you just have to believe things will work out the way they should.
Positive. Positive. Positive.
A few weeks back, we had a work potluck. Gosh I love potlucks. It was a backyard barbeque kind of theme...Gosh I love barbeques :)
I have had this recipe tucked away in my "to-do" list for what feels like ages. I have always been dying to make it but never had the ample opportunity until now.
Love it. Love love love it!
It makes a TON...and by a ton I mean you will be putting containers of it in the freezer. But that's okay because its so yummy and come winter time when you are really missing that beautiful summer that feels like so long ago and would give anything for a backyard barbeque you can pull this out.
You'll feel better. I promise.
Ps, I am leaving for a much needed little mini-vacation with a few friends tomorrow night so I will be MIA for a bit, but for happier reasons :)I am so ready to be on a boat with good friends, margaritas, junk food and no sense of time...yes please!
I shall return refreshed and revived!
Peach BBQ Baked Beans
8 strips bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's)
3 cups canned peach pie filling
1/2 cup barbecue sauce
2 tablespoons Jack's Old South BBQ Rub
Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.
Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.