TEST: Homemade Pineapple Ice Cream Topping

 Ingredients:

- 1 can (20 ounces) Dole Crushed Pineapple in 100% Pineapple Juice (do not drain)

- 1/3 cup granulated sugar

- 2 tablespoons of lemon juice

Instructions:

1. Combine Ingredients: In a medium saucepan, combine the crushed pineapple with its juice, sugar, and lemon juice.

2. Cook the Mixture: Place the saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture comes to a gentle boil.

3. Simmer: Reduce the heat to low and let the mixture simmer gently. Continue to stir occasionally, allowing the sauce to thicken slightly, about 10-15 minutes.

4. Cool: Remove the saucepan from heat and allow the sauce to cool. The sauce will continue to thicken as it cools.

5. Store: Once cooled, transfer the sauce to a clean jar or container. Store in the refrigerator for up to one week.

Tips:

- For a smoother sauce, you can blend the mixture after cooking and then strain it to remove any fibrous bits.

- Adjust the sugar to taste, especially if your pineapple is particularly sweet or tart.

TEST: Homemade Strawberry Ice Cream Topping

Ingredients:

- 2 cups fresh or frozen strawberries, hulled and quartered

- 1/3 cup granulated sugar

- 2 tablespoons water

- 1 tablespoon fresh lemon juice

Instructions:

1. Combine Ingredients: In a medium saucepan, mix the strawberries, sugar, water, and lemon juice.

2. Cook the Mixture: Place the saucepan over medium heat. Stir occasionally until the sugar

dissolves and the strawberries release their juices, about 5 minutes.

3. Simmer: Reduce the heat to low and let the mixture simmer gently. Continue to stir occasionally,

and use a spoon to mash some of the strawberries to your desired consistency. Simmer until the

sauce thickens slightly, about 10-15 minutes.

4. Cool: Remove the saucepan from heat and allow the sauce to cool. The sauce will continue to

thicken as it cools.

5. Store: Once cooled, transfer the sauce to a clean jar or container. Store in the refrigerator for up

to two weeks.

BBQ Baked Beans

Beans-As-A-Side Sized (Single Batch)

Ingredients:

• 1 cup (8 oz) dried navy beans (the ones @ Horrocks)
• 6 slices of bacon, cut into large chunks
• 1 smaller onion or ½ of a large onion, roughly chopped
• ½ cup root beer 
• ½ cup vinegar
• ½ cup corn syrup (156g)
• 1/4 cup molasses (85g)
• ¼ cup tomato paste (58g)
• ¼ cup + 1 TBSP ketchup (85g)
• 2 TBSP brown sugar
• 1 TBSP spicy brown mustard
• ½ TBSP Frank’s Red Hot
• 3/4 tsp kosher salt
• ¼ tsp garlic powder
• 1/2 tsp Wright’s liquid smoke (hickory) *[if making the sauce a day ahead, hold off adding the liquid smoke until just prior to baking]

Directions:

1. Soak beans  in salt water brine (1 1/2 tablespoons of kosher salt dissolved in 2 quarts of water) overnight. They can brine for up to 24 hours. 
2. Drain. Rinse beans under cold water & place in Instant Pot. Cover beans with 2 inches of cold water. Add a bay leaf & 1/2 tsp kosher salt. Pressure cook for 13 minutes (it takes ~35 minutes to build up pressure and cook), turn off “keep warm” setting and let Instant Pot naturally release for 25 minutes. 
3. Drain beans, reserving their liquid.
4. Arrange the beans in a bean pot or casserole by placing a portion of the beans in the bottom of the dish and layering them with bacon and onion.
5. In a saucepan, combine all of the sauce ingredients. Bring mixture to a boil and then pour over the beans. Pour in ~1/2 cup of the reserved liquid. 
6. Bake uncovered at 300 for 2.5 - 3 hours, until the top starts getting the carmelized skin.

Directions:

1. Soak beans  in salt water brine (2 ¼ tablespoons of kosher salt dissolved in 3 quarts of water) overnight. They can brine for up to 24 hours. 
2. Drain. Rinse beans under cold water & place in Instant Pot. Cover beans with 2 inches of cold water. Add a bay leaf & ¾ tsp kosher salt. Pressure cook for 13 minutes, turn off “keep warm” setting and let Instant Pot naturally release for 25 minutes. 
3. Drain beans, reserving their liquid.
4. Arrange the beans in a bean pot or casserole by placing a portion of the beans in the bottom of the dish and layering them with bacon and onion.
5. In a saucepan, combine all of the sauce ingredients. Bring mixture to a boil and then pour over the beans. Pour in 1.5 cups of the bean liquid.
6. Bake uncovered at 300 for 2.5 - 3 hours, until the top starts getting the carmelized skin.