Macaroni Corn

Macaroni Corn
 1 can cream style corn
1 can whole kernel corn (do not drain)
1 cup raw macaroni
1-2 cups Velveeta cheese cubed (the more cheese you add the creamier and thicker it gets)

 Dump everything in the bean pot and microwave for 10 minutes. Stir and then microwave for another 3-5 minutes.

Cocktail Meatballs

12 oz. lean Ground Beef ¼ tsp. Salt
½ c. Oatmeal ¼ tsp. Pepper
¼ c. chopped Onion 1 med. Size Chili Sauce
1 Egg 1 small jar Grape Jelly

Preheat oven to 350 degrees. To prepare meatballs, in a large bowl, mix the beef, oatmeal, onion, salt, pepper and egg. Roll mixture into small to medium sized balls. Place in BEAN POT and place in oven for 30 minutes. Add chili sauce and grape jelly. Bake for another 30 minutes or until done. Serve in BEAN POT.

Bean Pot Smoked Sausage & Cheesy Potatoes!

(This meal serves 4 and cost under $2.00 per person)
1  lb  Smoked Sausage cut up in bite size pieces (I use turkey sausage)
6  Medium Sliced Potatoes
1  Large Sliced Onion
1  Cup Shredded Sharp Cheddar Cheese(I use 2%)
1  Tablespoon Garlic Powder
½ Cup Milk
 Salt and Pepper to taste
Place sliced potatoes and onion in your bean pot add ½ cup water and
Cook in the microwave 20, with lid on.
Then add the rest of ingredients and carefully stir. Put Bean Pot back in the microwave for 5 minutes.

Baked Beans

2-cans Bushes Best Baked Beans
1-bold & spicy
1-country style
½ lb or so of hamburger-cooked and drained
½ lb cooked crumbled bacon
1-onion-chopped-cooked with hamburger
1- teaspoons liquid smoke
¼ c-brown sugar
Big squeeze of southwest spicy mustard-(great value)
½ cup BBQ sauce

Place all ingreds in Bean Pot
Bake at 350 for 30 minutes or
15 minutes in microwave

50-YARD LINE HOT DOG FONDUE

3/4 cup CHEEZ WHIZ Cheese Dip
1-1/2 tsp. milk
1/2 tsp. chili powder
1 pkg. (1 lb) Beef Franks
24 small pretzel sticks
MIX CHEEZ WHIZ, milk and chili powder in bean pot. Cook on MEDIUM 1 hour or until heated through, stirring occasionally. Reduce heat to LOW. CUT each frank into 4 bite-sized pieces. Heat franks as directed on package. Insert 1 pretzel stick into each frank piece. DIP franks into CHEEZ WHIZ mixture to serve.

Bacon Cheeseburger Dip

8 slices bacon
1/2 pound lean ground beef
8 ounce package cream cheese
8 ounce package cheddar cheese, shredded
10 ounce can Ro-Tel tomatoes
2 Tablespoons Parsley, chopped

Directions:
Cook bacon, drain and crumble.
While working on bacon, put ground beef/turkey in bean pot for about 3 1/2 minutes &let it brown. (drain if using beef)
Mix remaining ingredients in the bean pot Except two tablespoons of bacon crumbles and the parsley.

Cover and bake at 250 degrees for two hours or until hot and bubbly.* Or bake at 350 degrees for about 25 minutes (until hot & bubbly).* Stir parsley into dip and sprinkle reserved bacon for garnish.* Serve with vegetables or bagel chips.

Will taste like you spent hours in the kitchen, but the prep is just minutes.

Cranberry Sweet and Sour Meatballs

2 lbs ground beef
2 eggs¼ cup water
1 cup bread crumbs
1 small onion – grated
1½ tsp salt¼ tsp pepper
1 can (1 lb) jellied cranberry sauce
1 – 12 oz bottle chili sauce
2 T brown sugar
1 T lemon juice

Combine ground beef, eggs, water, bread crumbs, onion, salt and pepper. Mix & form into 70 small meatballs. In skillet brown meatballs, then drain. Drain excess grease from skillet; add cranberry sauce, chili sauce, brown sugar and lemon juice. Stir and simmer until sauce is smooth. Pour sauce and meatballs into BEAN POT. Bake at 350 degrees for 1 hour. (sauce should cover meatballs)

BEAN-POT STEAMED VEGETABLES

3-squash-sliced
3-zucchini-sliced
1/2 purple onion-sliced
1 clove of garlic mashed
1 tbs. of soy sauce
1 tbs. of teriyaki sauce
1/2 teaspoon of Lawry's seasoning (more or less)
(1 head of Broccoli (cut)

Layer squash, zucchini, then onion & garlic, add soy sauce, teriyaki sauce and sprinkle with seasoning salt it is great without broccoli also!
Add broccoli on top after seasoning so that it doesn't turn dark. Put in Microwave with lid on for 10 to 13 minutes!

Bean Pot Mashed Potatoes

Peel (or not) and quarter your potatoes and put them in the Bean Pot. Add 1/2 cup water and microwave for about 15 minutes. Check for doneness - it will depend on how many potatoes you are doing........When they are done there will be a little water left in the bottom - do not drain. Just stir it into the potatoes, Mash w/a potato masher or mixer right in your Bean Pot...then add  butter, salt and pepper - perfect mashed potatoes! Add 1 packet of Ranch dressing to mix

Black Bean and Corn Salsa

1 to 2 cans of black beans – drained well
1 to 2 cans of baby white corn – drained well
1 small red onion – diced
3 to 4 ripe tomatoes – diced (no seeds)
1 to 2 jalapeno chilies – diced with the seeds (more if you like it Hot)
2 to 3 ripe avocados – diced
1 to 2 cloves of garlic – put through a press
Fresh Cilantro to taste (I use a lot – love it!)
1 to 2 limes for the juice (for taste and to prevent the avocado from turning brown)
Salt to taste
If needed a splash of Olive Oil.
Mix Together, Cover, Chill and Serve with the Golden Corn Tortilla Chips.

Chicken and Dumpling Casserole

1/2 stick Butter
4 IQF chicken breasts
1 Cup of Milk
1 Cup of SELF RISING flour
2 Cups of Chicken broth
1 Can of Cream of chicken soup
1/2 Cup of Onion chopped
1/2 Cup of Chopped celery
1/2 Cup of Chopped carrots
1/2 Cup of Peas
2 Tablespoons of Olive oil

Directions
Sauté chopped veggies in olive oil add salt and pepper to taste
Melt butter and put in bottom of Bean Pot
Cube chicken and put on top of butter. DON'T MIX
Mix milk and SELF RISING flour until smooth and put on top of chicken. don't mix!
To sauté pan with veggies add broth and soup and peas. Stir until mixed and pour on top. Don't mix! The milk and flour layer makes the dumplings! Genius :)
Cook in Oven on 325 for 2 hours

Cabbage & Tomatoes

1 Head of Cabbage, cut into chunks
1 Medium onion, diced
2 (14.5 ounce) Cans of Diced Tomatoes
salt and pepper, to taste

Directions
After cutting cabbage into chunks place in Bean Pot.
Cover with the remaining ingredients & cook on 325 for 1.5 hours

Vegetarian Baked Potato Soup

6 Large Potatoes, peeled and cubed
2 Cups of Vegetable stock
1/4 Cup of Butter
Diced onions to taste
salt to taste
pepper to taste
garlic powder to taste
crushed red pepper to taste
2 Cans of cream of celery soup

Directions
Combine first 8 ingredients in a Bean Pot and cook on 375 for 1 hour or until potatoes are tender.
Stir in cream of celery and mash potatoes until coarsely chopped and soup is slightly thickened.
Garnish with toppings and serve.

Corn Chowder

4 potatoes (peeled and diced)
1 Can of cream corn
1 Can of whole kernel corn
2 Cups of chicken broth
8 Ounces of diced ham
1 Cups of diced onions
1/4 Cups of butter
2 Cups of half and half

Directions
Place potatoes, both cans of corn, chicken broth, ham, and onions into the Bean Pot.
Cook on 325 for 1 hour.
Mash the mixture to your desired consistency and then add the butter and half and half.
Cook for an additional 30 minutes, and you are set!

Loaded Baked Potato Soup

6 Large Potatoes, peeled and cubed
1 Large Onion, diced
1 Quart of Chicken Broth
3 Garlic Cloves, minced
1/4 Cup of Butter
Salt and Pepper to taste
1 Cup of Cream (Half and Half Okay)
1 Cup of Shredded Sharp Cheddar Cheese

Directions
Combine all ingredients except for cream/ half and half, and cheese.
Cook on 375 for 1.5 hours  (potatoes should be tender).
Then you will need to mash potatoes until coarsely chopped and soup is slightly thickened.
Stir in cream and cheese. Garnish with toppings (bacon, chives, sour cream, cheese).

Tator Tot Soup

Here's one the Kids will Love too!

1 Package of Frozen Tater Tots
1 Whole of Small Container of Sour Cream
1 Package of Chopped Ham
2 Packages of Shredded Cheese
4 Cups of Milk

Directions
Cook on 350 for 1 hr.
Midway through stir it up.

Turkey Stuffed Bell Peppers

4-6 Green Bell Peppers
1 Pound of Ground Turkey
1 Onion, diced
1 Potato, diced
1 Can of Whole Kernel Corn, drained
1 large Jar of Marinara Sauce
Garlic Powder to taste
Salt and Pepper to taste

Directions
Stuffing: In a large bowl, combine the turkey, onion, potato, corn, 1/2 of marinara sauce, garlic powder, and salt and pepper. Mix all ingredients together, until combined well.
Cut off the tops of the bell peppers, core, and remove seeds.
Place mixture into cored bell peppers until full. Put peppers in the Bean Pot and place tops over the stuffing.
Pour the remaining marinara sauce over the peppers.
Cover and cook on 325 for 2 hours.

Easter Bunny Carrots

1 Package of Whole carrots
1/3 Cup of Oil & vinegar dressing
1 Tablespoon of Extra virgin olive oil
1 Teaspoon of Thyme
1 Teaspoon of Rosemary
1 Tablespoon of Brown sugar

Directions
Trim ends of carrots and place in Bean Pot.
In a small bowl, combine dressing, extra virgin olive oil, thyme, rosemary, brown sugar, and mix well.
Drizzle over the carrots.
Cover and cook on 325 for 1 hour, turning once during cook time.

Yummy Taters

Cube about 2 ½ lbs red potatoes, skin on or off. Place in Bean Pot. Pour entire packet of 1 pkg Lipton’s Onion Soup mix on potatoes. Mix well with spoon. Place lid on Bean Pot. Cook in microwave for 10-min or so until "fork soft". Enjoy!!
Bacon and cheesy potatoes
• 6 bacon slices $
• 1 cup chopped onion $
• 2 garlic cloves, minced
• 1 (32-ounce) package frozen Southern-style hash brown potatoes
• 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
• 1/2 cup chopped green onions
• 1/2 cup fat-free sour cream $
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup,   undiluted
• Cooking spray

Preparation
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
2. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
3. Preheat oven to 350°.
4. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.