Adapted from the recipe on page 118 of "Dinosaur BBQ An American Roadhouse" by John Stage and Nancy Radke.

The original recipe calls for 1/2 of a large onion, two 28 oz cans of baked beans (rather than one 41 oz can of the less expensive pork and beans), and only 1 Tbs of molasses. The yellow mustard, brown sugar, 1/4 cup of molasses, and Worcestershire sauce have been added to make the pork and beans taste a bit more like baked beans. These are pretty good, but the ones at Dinosaur on Court St will always be my favorite.

Ingredients:
2 Tbs olive oil
1 large onion, chopped
3/4 cup chopped green pepper
pinch each of kosher salt and black pepper
3 large cloves garlic, chopped
8 oz hot Italian sausage (bulk, or removed from casing)
1 41 oz can of pork and beans
1/2 cup Dinosaur BBQ sauce
1/4 cup molasses
2 Tbs yellow mustard
1 Tbs Creole style mustard or spicy brown mustard
1 Tbs cider vinegar
1 Tbs brown sugar
2 tsp Worcestershire sauce
1 tsp chili power
1/2 tsp Creole style seasoning

Heat the olive oil in a large saucepan over medium heat. Add the onions and peppers and cook until soft, adding a pinch of salt and pepper. Throw in the garlic and cook for 1 minute more.

Crumble the sausage into the veggies, chopping to break it into small pieces. Cook until the pink color is gone. Drain off some of the bean liquid from the can and then add the beans into the cooked veggies and sausage. Turn the heat down to medium-low and add the rest of the ingredients, stirring to incorporate as you go. Let it simmer for 5-10 minutes, or longer, and enjoy!

Can you believe these crunchy, tangy, and sweet pickled jalapenos are ready in under 10 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier and is well worth the time. These jalapenos are so much better than canned and

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This is a very good brownie recipe. I use light brown sugar instead of granulated sugar. It's not bad with the cayenne, but most people are not expecting heat in their brownies, so I omit it.

Ingredients

1/2 cup “JIFFY” Baking Mix
1/2 cup butter, melted (margarine if you must)
1 cup light brown sugar (original recipe calls for granulated sugar) 
2 eggs
1 tsp. vanilla extract
1/2 cup cocoa powder
1/2 tsp. cinnamon
* omit * (1/4 tsp. cayenne pepper)
1/2 cup mini chocolate chips

Directions

Step 1:

Preheat oven to 350°F. Grease an 8” square baking pan.

Step 2:

Combine margarine or butter, sugar, eggs and vanilla. Add baking mix, cocoa, cinnamon and cayenne pepper. Blend well. Stir in chocolate chips.

Step 3:

Spread in pan. Bake 30 – 35 minutes.

INGREDIENTS

1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon

DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly
brown. Crumble and set aside.

In a salad bowl, toss together broccoli, raisins and red onions. In a separate
bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over
broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and
serve.

source: https://www.allrecipes.com/recipe/16098/alysons-broccoli-salad/

1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp cayenne
1/8 tsp smoked paprika

Mix with fork and sprinkle over chicken about 30 to 60 minutes before grilling. Easy!