Everyone loves beans at a barbecue. These have a nice root beer taste, but you can also use Dr Pepper, Cherry Coke, or the Southern favorite, RC Cola, for a distinctive flavor. Don’t use any diet drinks, as they get bitter when cooked.

• 5 slices bacon, diced
• 1 medium to large onion, diced
• 36 ounce can baked beans, preferably Bush’s
• 1 cup root beer (regular, not diet)
• 2 Tablespoons dark molasses
• 1/2 teaspoon dry mustard
• 1/4 teaspoon garlic salt
• 1/4 teaspoon lemon pepper
• 2 to 3 whole ribs celery

Cook the bacon with the onions in a medium saucepan over a grill or side burner until the bacon is brown and crisp, and the onions have become transparent and are just starting to brown. Add all of the remaining ingredients.

Bring to a boil over medium-high heat; then reduce the heat and simmer, stirring often, until the mixture is slightly thickened, about 20 minutes. Remove the celery and serve the beans hot.

This appetizer is a perfect example of simple Italian food.

• 2 to 3 medium to large tomatoes, seeded and chopped fine
• 1/2 cup chopped arugula leaves
• 1 small onion, finely chopped
• 1/4 cup snipped fresh basil
• 1 clove fresh garlic, minced
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1/4 teaspoon salt, more if you like
• 1/4 teaspoon ground black pepper, more if you'd like
• 1 loaf baguette, style bread of your choice
• 2 to 3 Tablespoons extra virgin olive oil
• Fresh Parmesan cheese, grated (optional)

Stir together tomatoes, arugula, onions, basil, garlic, the 1 Tablespoon olive oil, balsamic vinegar, salt, and pepper. Let stand at room temperature for 1 hour.

Slice bread diagonally into 1/2 inch slices. Lightly brush both sides with the 2 to 3 Tablespoons olive oil. Place on baking sheet and bake in a 425 degree oven for 5 to 7 minutes or until crisp and light brown, turning once. Allow to cool.

Top toasted bread slices with tomato mixture. Shred some fresh Parmesan cheese over top if desired.

Michelle Obama has been singing the praises of this creamy-tasting spinach side dish(without the cream!) prepared by White House Executive Chef Cristeta Comerford. Instead of loading it down with heavy cream, spinach, olive oil and shallots are whipped into a light dish. Try it tonight and let me know how it goes!

• 2 pounds baby spinach, washed and cleaned
• 2 tablespoons olive oil
• 4 shallots, minced
• 2 garlic cloves, minced or two teaspoons pre-minced garlic
• Salt and freshly ground pepper to your taste

Blanch half a pound of spinach in salted, boiling water. Immediately, "shock" the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water. Puree in a blender or food processor. Set aside.

In a large skillet, sweat the shallots and garlic until translucent. Add the rest of the spinach leaves. Toss and sauté until wilted. Fold in the spinach puree. Season with salt and pepper.

•  1 medium (8 ounce) tomato, cut into 8 slices
• 6 ounces fresh mozzarella, cut into 8 slices
• 8 fresh basil leaves
• Salt & peeper to your taste

Plate the tomatoes, mozzarella, and basil in a decorative way. Sprinkle with salt and pepper.

• 6 hard boiled eggs
• 2 Tablespoons mayo or miracle whip
• 2 teaspoons sugar
• 1 teaspoon white or brown vinegar
• 1 teaspoon yellow mustard
• Paprika
• Bacon fried crisp
• Chives or green onions diced

Slice eggs in half lengthwise, remove yolks and mash with fork, add mayo or miracle whip, sugar vinegar and mustard. Mix well. Fill egg halves with mixture.

Sprinkle with paprika, crumbled bacon and chives or green onions is desired.