Smokestack Baked Beans

I bet you thought I was never going to post anything ever again.


The last two weeks, (one being the last week of school and the other the first week of summer school) has kept me busier than ever. Not to mention helping put up a new privacy fence in my backyard, planting the country garden, grades for school, oldest grandgirls graduation from grade school….the list continues.

Anywho, thank you for being patient with me while I get you caught up on all the new recipes I have been trying, along with my little garden in my back yard. AND you cannot forget the chickens!

OK, lets talk beans.

I have made this Smokestack Baked Beans recipe three times now. Each time I have made them (or sent them with the Super Hero son for a BBQ he was going to,) everyone loved them. The great thing about this recipe, is that you can control the heat with deciding how much chili powder to add to the recipe. This recipe also has one of my favorite things in the whole wide world added in, molasses. I love love love molasses.

It also has crispy bacon stirred in.

Now, come on, everyone loves bacon!

July 4th will be sneaking up on us before you know it. I am sure that BBQ will be on your agenda for one meal. This would be the perfect time to make some delicious, rich and smoky sweet with a little added heat, Smokehouse Baked Beans. They are so good that I fixed them for my Dads 96th birthday BBQ.

I hope you enjoy them too!

Here is what you will need:

You need some bacon, brown sugar, chili powder, liquid smoke, catsup, pork and beans, onion, mustard, barbecue sauce and molasses.


I barely had enough catsup to make this recipe. Who runs out of catsup???? I cut up my bacon is small pieces with my kitchen shears.


I then fried the bacon until it was crisp.                                          Next, I minced up some onion.


Now, you can start mixing everything all together. Pour the pork n beans into a casserole dish. Add the brown sugar.


Add in the minced onion.                                                                 Add in the catsup and the chili powder. (if you like it with more spice, just add more chili powder)


Pour in some liquid smoke.                                                            Now you can add in the mustard.


Pour your favorite barbeque sauce on top.                                      Here is the time to add in my favorite ingredient (besides bacon) molasses.

Pour the crispy bacon on top and stir it all together. Bake in the oven for 60 to 75 minutes in a 325 degree oven.

You will want to get a large spoon out to scoop out this smoky sweet baked beans.

Here is the recipe:

Smokestack Baked Beans

Adapted from old (really old) church cookbook


6 slices bacon

3/4 cup brown sugar

1 tablespoon chili powder (I used 1 and 1/2 teaspoon)

1 teaspoon liquid smoke

1/4 cup catsup

1 large can pork and beans or 2 regular size cans

1 tablespoon minced onion

1 tablespoon mustard

3/4 cup of your favorite barbeque sauce

1/4 cup molasses


Cut the bacon into small pieces and fry until crisp.

In a large casserole dish, add all the ingredients together and combine. Bake in a 325 degree oven for 60 to 75 minutes.



Other posts you may enjoy.


Dad’s Lime Cake                       Sour Cream Apple Crumb Pie      Sausage stuffed Acorn Squash







Molasses Oatmeal Bread

I love Molasses.

There I have said it.

I am a molasses snob too.

I want my molasses (sorghum) to taste just like I used to eat on hot biscuits at my grandma’s house.

I was so excited that I  found a farmers market in Springfield (Baby College Girl lives there) where a Mennonite family sells the exact tasting molasses I am looking for.

I pretty much bought them out, the last time I was in Springfield,

Anywho, when I can across this old bread recipe and it had molasses in it, I knew I would have to give it a try.

Here is what you need to make this bread.

You will need oatmeal, butter, flour, yeast and molasses or sorghum.


First thing you do is put the oatmeal in a bowl and pour hot water over it. Let it set for about 45 minutes or until it thickens up.


Now, you add the softened butter and the molasses. Stir to combine.


Add the yeast to lukewarm water to dissolve . Add the salt to the oatmeal and molasses mixture.


Once the yeast has dissolved you can add it to the molasses and oatmeal mixtures. Now, I switched to my stand mixer. I poured in the oatmeal mixture and added the flour.

I put on my dough hook and kneaded in the flour. The dough is very soft and sticky and that is ok for now.

I covered the dough with plastic wrap and put a towel over the bowl. I set the bowl in a warm place in my kitchen until it doubled in size.

In about a hour or so, the dough has risen to double it’s size.

Take the dough out of the bowl and put in on a well floured surface.

I sprinkled some more flour on top. I then kneaded the dough by hand, adding more flour as needed until I got a soft dough.


I cut the dough in half. I then formed the dough into loaves.


I put the loaves into little greased loaf pans. I covered them with a towel until they doubled in size.

Bake in a preheated 350 degree oven for about 50 minutes. Let cool in the pans for 10 minutes then remove.

Try to wait until the bread cools before slicing. I have a hard time with this!

I took one of these loaves to my sister Jeanie Beanie’s house for her dinner after church on Sunday. My other loaf is almost gone. Yikes! It went great with the beef stew I made for dinner.

Hope you give it a try.

Here is the recipe:

Molasses Oatmeal Bread


2 cups boiling water

1 cup quick or regular oats

1/2 cup molasses or sorghum (do not use blackstrap molasses, it is too bitter for this recipe)

1 tablespoon butter

1 1/2 teaspoon salt

1/2 cup lukewarm water

1 package yeast

4 1/2 cups to 5 cups of flour (you will use an additional 1/2 to 3/4 cups for kneading later)


Mix boiling water and the oats together in a large bowl. Let it sit for up to one hour or until the oatmeal thickens. Now, add the molasses, slat and butter. Stir to combine. In a small bowl, put the lukewarm water and yeast, stir to dissolve the yeast. Add the yeast mixture to the oatmeal mixture and stir together. Pour the oatmeal mixture into a stand mixer with an attached dough hook. Add the flour. Knead the flour and oatmeal mixture together for about 5 to 6 minutes. The dough will be sticky. If you do not have a stand mixer,  you can beat the flour in by hand as the dough is pretty soft.  Cover the dough with plastic wrap to prevent from drying out and then cover with a towel. Let the dough rise until it has double in size. Punch the dough down and put on a floured surface. Add enough flour to make the dough firm enough to knead. Shape the dough into two loaves. Put the loaves in greased loaf pans. Cover the pans with a towel and let rise till double. Bake the loaves in a preheated 350 degree oven for about 50 minutes. Let the loaves cool in the pans for about 10 minutes. Then take out of the pans and cool on a cooling rack.



Other post you may want to check out:


Overnight Cinnamon Rolls                        Molasses Cookies                             Sausage Gravy and Biscuits