Taters and Beans
Two good recipes for your next BBQ. 
Baked Beans
2 cans Bushs original baked beans
1/2 c. molasses
10 oz can crushed pineapple (usually in 20 oz cans so I use half and dump the other half in a fruit salad, or double this recipe if its for a bash)
1 large can of durkee (or any brand) fried onions (like you use in green bean casserole)
Mix all, reserving half the can of onions. Put in a 9×13 baking dish and cover with foil and bake for about 1 and a half-2 hours for best results. It is really done after about 30 minutes, but it gets better if you bake it longer. Top with the other half of the onions and bake for a few more minutes and serve them up. This is adapted from a Paula De*n recipe originally given to me by a friend (thanks Lori, we love this recipe!).
Fried Taters (also called Toni’s Taters because my Mom makes them the best!)
Lots of potatoes (I probably usually do 3-5 lbs but depends how many peeps you are serving up), cut into about 1/4 inch cubes
1 large onion-diced
little bit of oil, salt and pepper
Just cube up your potatoes and dice the onion and toss in a skillet with some oil- enough to coat bottom. Cook covered on medium for about 45 minutes, turning them over/stirring them a couple of times. If you turn them more, they turn more into smashed potatoes, still good, but not the way TONI does it! Season as desired which for us is just some salt and pepper. If it is a large group, I sometimes do two batches, holding the “done” batch in a crock pot. Not ideal, but works and still yummy.
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