Baked Beans?

Thanks sooooooo much!

The brown sugar can be subbed w/ brown maltitol....the molasses I'm not worried about at all...and the bar b que sauce I'm not all that concerned about and there are sf bar b que sauces out there anyway and recipies for such....

I'll be using it!

A recipe for SF BBQ sauce?  Really?  Anyone care to share....

Here's a few....

Low Carb BBQ Sauce

12 oz tomato paste
3 tbsp Worcestershire sauce
1 tablespoon lemon juice
2 tablespoon vinegar
4 pkts Splenda
1/4 cup Brown Sugar Twin
1 tbsp garlic powder
1 tsp. onion powder
½ cup water

In a medium saucepan, combine all ingredients.
Bring to a boil. Reduce heat to medium-low and simmer, covered, for
30- 45 minutes, un cover & reduce to consistency you like.
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http://www.ehow.com/how_2299730_make-barbque-sauce-sugar-sub stitute.html

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Ingredients

• 1/2 cup ketchup (can find low carb or NSA ketchup, but I wouldn't bother)
• 2 tablespoons brown sugar (sub brown maltitol here)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 dash hot pepper sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• 1/4 teaspoon salt

 

Directions

1. In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

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And I seem to remember someone here combining ketchup and diet cola and reducing?  Someone correct me if I'm wrong....or if there was more to it than that
 

Since I don't cook and I know how worried you are about my well being - I am pretty sure you will be making some for me, right?!?!

Here's mine. Freezes well and I dare anyone to tell the difference.

Sugar Free BBQ Sauce

1 tbsp canola or extra virgin olive oil
1 cup onion, minced
2 garlic cloves, minced
2 beef bouillon cubes
1/2 cup ho****er
3 (6oz.) cans tomato paste, divided
1 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup worcestershire sauce
3/4 cup Dijon mustard
3 tbsp liquid smoke, hickory flavoured
1 tsp salt
1/2 cup cider vinegar
1 tbsp Tabasco (+ 1 tsp. for spicier sauce)

INSTRUCTIONS

Place oil in a large saucepan. Add onions and garlic. Saute over medium heat until translucent (approx 2-3 minutes).

Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.

Simmer, uncovered, 25-30 minutes to allow flavours to meld. Stir frequently. Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for 1 week.

NOTE: Best if refrigerated overnight before using!

• Preparation Time: 10 minutes
• Cook Time: 45 minutes
• Makes: Makes 4 Cups (32 oz) (or 42 3/4 oz. servings)

Sounds AWESOME!!!