1 lb italian sausage, casings removed
1 medium onion, chopped
1 clove garlic, minced
1 C uncooked long gran white rice
1 Can chicken broth
3/4 C dry white wine
1/2 C shredded Parmesan cheese
1 LB raw shrimp, deveined and shelled
Minced fresh parsley
Directions
Crumble sausage in Bean Pot. Microwave on High for about 8 minutes or until sausage is no longer pink. Pour off drippings. Stir in onion and garlic. Microwave on High another 3 minutes. Stir in rice, broth and wine. Microwave until rice is Just tender - about 40-45 mins. Stir in cheese. Arrange shrimp on top of rice mixture, tails at center, just until rice is tender. Microwave on high, about 5 mins, or until shrimp is pink. Top with Pasrley.
]]>1 10 oz. Frozen Strawberries
1 10 oz. Frozen Blueberries
1 10 oz. Frozen Raspberries
⅔ Cup Sugar
½ Cup Bisquick®
Topping
2¼ Cup Bisquick®
½ Cup Sugar
4 Tbsps. Butter, melted
½ Cup Milk
2 tsps. Cinnamon
Spray inside of Bean Pot with cooking spray. In a large bowl mix fruit, sugar and ½ cup baking mix. Pour the fruit mixture into the Bean Pot. In another bowl mix remaining baking mix, ¼ cup sugar, melted butter and milk. Drop bits of dough mix on top of fruit mixture in Bean Pot. Mix remaining sugar and cinnamon together and sprinkle on top of dough. Cover and bake at 325° for 2 hours until topping is puffed and fruit is bubbling.
]]>1½ lb. Shrimp, peeled, deveined and cooked
1 cup Celery, chopped
½ cup Red onion, chopped
½ cup Green pepper, chopped
1 2¼ oz. can Pitted ripe olives, sliced and drained
1¼ cups Italian salad dressing
In Bean Pot, combine pasta shrimp, celery, onion, pepper and olives. Stir in tomato wedges. Pour dressing over mixture and toss gently. Cover top of Bean Pot with plastic wrap. Chill 24 hours. Stir before serving.
]]>2
10 oz.
Frozen chopped broccoli
1
10¾ can
Cream of celery soup
1½
cups
Sharp cheddar cheese, shredded
¼
cups
Onion, chopped
1
tsp.
Worcestershire sauce
¼
tsp.
Pepper
1
cups
Butter flavored crackers, crushed
2
Tbsp.
Butter
In a bowl combine broccoli, soup and 1 cup
cheese, onion and Worcestershire sauce
and pepper. Spray Bean Pot with Pam®.
Pour broccoli mixture into Bean Pot, sprinkle
with crackers and dot with butter. Cover and
bake at 325º for 1½½ hours. Sprinkle
with remaining cheese, cover and bake an
additional 10 minutes.
1 Bunch Kale; leaves torn off the stalks
1 Whole Jalapeno, seeded and sliced very thin
3 Whole Tangerines or Clementines (or 1 Orange) peeled and cut in to chunks
4 Oz weight Goat Cheese
1/4 Cup Orange Juice
2 TBSP Olive Oil
1 Clove Garlic, pressed or grated
1 tsp Sugar
Salt and pepper to taste
1 TBSP (heaping) sour cream or plain yogurt
Directions:
Grab bunches of Kale leaves and use a sharp knife to thinly slice them, until you have a big pile of finely shredded Kale.
To make the dressing, combine the Orange Juice, Olive Oil, Garlic, Sugar, Salt and Pepper in a small mason jar. Shake vigorously until all combined, then add the Sour Cream or Yogurt and Shake again until creamy.
Toss the Kale in half of the dressing for a minute or so, then add Jalapeno slices and Citrus pieces. Toss again until combined. Add a little more dressing, iff it needs it. (Extra dressing can be stored in the refrigerator and used for any salad)
At the last minute, break the goat cheese into chunks with a fork and toss in to the salad and Serve!
]]>
6 Pears
½ Cup Brown sugar, packed
¼ Cup Honey
1 Tbsp. Butter
1 tsp. Orange peel
1/8 tsp. Ginger
1 Tbsp. Cornstarch
2 Tbsp. Orange Juice
Directions:
Peel pears and core from bottom leaving stems attached. Place pears, stem up, in Bean Pot. Mix remaining ingredients except orange juice and cornstarch; pour over pears. Cover and bake at 325° for 1 hour or until tender. Remove pears and place in serving dishes. Mix cornstarch and orange juice; stir into sauce in Bean Pot. Cover and bake for 15 minutes or until sauce is thickened. Spoon over pears.
]]>1 14 oz. jar Pizza sauce
1 Cup Pepperoni, chopped
½ Cup Green onions, chopped
½ Cup Bell pepper, chopped
1 2¼ oz. can Sliced ripe olives, drained
1 Cup Mozzarella cheese, shredded
1 8 oz pkg. Cream cheese
Directions:
Mix pizza sauce, pepperoni, onions, bell pepper and olives in Bean Pot. Cover and bake at 325° for 2 hours or until mixture is hot. Stir in Mozzarella and cream cheese until melted. If the dip becomes too thick, stir in a small amount of milk.
]]>5 Lbs. apples, peeled, cored and sliced
3 Tbsp. Honey
1 Tbsp. Lemon Juice
1 tsp. Cinnamon and Nutmeg
Mix all ingredients in Bean Pot. Cover and bake at 250° all day or overnight. Great as a side dish, with waffles or ice cream.
]]>12 large Eggs
1/4 cup Milk
1/4 cup Shredded Cheddar Cheese
6-8 slices Bacon or Sausage
Salt and Pepper to taste
Directions:
Cook and crumble bacon or sausage. Place all ingredients in Bean Pot and mix well. Place lid on Bean Pot and microwave on high for 4 minutes. Remove from microwave and stir mixture well. Replace lid and microwave for 5-6 minutes. (microwave times may vary)
]]>1 Pkg. Strawberry Cake Mix
1 Large Pkg. Jello Instant Cheesecake Pudding Mix®
Strawberry soda
1 12 oz. Cool Whip®
Directions:
Prepare cake according to directions substituting strawberry soda for the water. Bake cake in 9 x 13” pan at 325º for 45 to 50 minutes. Cool completely. Prepare pudding according to package directions. Cut cake into cubes. Place ½ of the cake pieces in Bean Pot. Cover with ½ of the pudding, top with ½ of the cool whip. Repeat layers. Refrigerate 1 hour before serving.
]]>
1 16 oz. Mexican Velveeta Cheese®, cut in cubes
¾ Cup Thick ‘n chunky salsa
1 15 oz. can Black beans, rinsed and drained
1 9 oz. pkg. Frozen cooked chicken breast strips, thawed and cubed
1 8 oz. Sour cream
1 Cup Bell pepper, chopped
3 Tbsps. Green onions, sliced
Spray inside of Bean Pot with cooking spray. In pot, place cheese, salsa, beans and chicken. Cover and Bake at 200° for 2 hours. Stir in sour cream, bell pepper and onions. Increase temperature to 350° and bake an additional 45 minutes. Serve with tortilla chips.
]]>1 pkg Fajita Grilled Chicken Strips (in the freezer section)
1 pkg Burrito size Flour Tortillas
1 Large Can Green Enchilada Sauce
2 Cups Mexican Style Shredded Cheese
Directions:
Cut chicken and tortillas in cube size pieces. Pour 1/2 enchilada sauce in Bean Pot. Follow with 1/2 the chicken and tortillas and cheese. Then layer again with the rest of the enchilada sauce, chicken tortilla and cheese. Bake at 350 degrees for 35 minutes. (oven times may vary)
]]>
2 TBSP Yellow or Dijon Mustard
2 TBSP Mayonnaise
2 TBSP Sour Cream
1 tsp Parsley
Salmon, large enough to cover the bottom of the Bean Pot
Directions:
Mix all ingredients, except Salmon.
Place Salmon in bottom of the Bean Pot. Cover with sauce mixture.
Cover with Lid and microwave for 3 minutes. Add Salt and Pepper to taste. (microwave times may vary)
]]>1 Box Apple Cinnamon Muffin Mix
½ Cup Brown sugar
1 Stick Butter
½ Cup Oatmeal
Fresh Apple slices
Directions:
Mix all ingredients together in Bean Pot. Bake at 350° for 50 minutes. You can add an extra oatmeal and brown sugar to make recipe go farther. You may also use apple pie filling instead of fresh apples.
]]>
1 Box Cake mix, your choice (I prefer Butter pecan)
1 Large can Sliced peaches with juice
¼ Cup Butter, sliced
Cinnamon & Sugar
Directions
Place ½ cake mix in bottom of Bean Pot. Drain juice from peaches but keep juice. Pour peaches over cake mix, sprinkle with cinnamon and sugar. Sprinkle remaining cake mix in pot, and top with butter slices. Pour juice over all ingredients and sprinkle with cinnamon and sugar. Bake at 350° for 50 to 60 minutes. Serve warm with ice cream.
]]>Ingredients
8-12 slices Bacon, cooked
1 cup Onion, chopped
4 Tbsps. Brown sugar
2 Tbsps. Prepared mustard
4 Tbsps. Bacon, drippings
4 16 oz. cans Pork and beans
2 Tbsps. Worcestershire™ sauce
¼ cup Ketchup
Directions
Fry bacon and drain, reserving 4 Tbsps. of drippings. Crumble bacon. Sauté onions in the bacon drippings until tender. Place beans in the Bean Pot and add remaining ingredients. Mix well and bake uncovered at 325º for 1½ hours. (oven times may vary)
]]>2 cups Pinto Beans, washed and sorted
1 Cup Onion, chopped
2 cloves Garlic, chopped
6 1/2 cups Water
1 TBSP Chili Powder
1 1/2 tsp Salt
1/2 tsp Pepper
Directions
Mix all ingredients in Bean Pot. Cover and cook at 325 degrees for 4 hours or until beans are tender. (cooking times may vary)
]]>1 lb. Ground Beef, browned
1 16 oz. can Sweet corn
1 28 oz. can Diced tomatoes
1 28 oz. can Kidney beans
2 pkgs. Taco seasoning mix
Directions
Mix all ingredients in Bean Pot, cover and microwave for 15 minutes. Serve with diced onions, shredded cheese and sour cream. (microwave times may vary)
]]>1 lb your choice of meat (chicken, steak or beef)
1 14 oz can Kidney Beans
1 28 oz can Diced tomatoes
1 14 oz can White Kernal Corn, NOT drained
V8 Sweet Red Pepper Soup®
Mrs. Dash chipotle®
Melinda’s Chipotle®
Directions
Place all ingredients in Bean Pot. Add desired amount of V8 Juice®, and seasonings. Cook covered in microwave for 20 minutes. (microwave times may vary)
]]>1 1/2 cup cornmeal
1/2 flour
1/4 cup vegetable oil or shortening
1 1/2 cup buttermilk
2 tsp baking powder
1 tsp sugar
1 tsp salt
1/2 tsp baking soda
2 eggs
Directions
Heat oven to 400 degrees.
Mix all ingredients together in Bean Pot.
Beat vigorously 30 seconds by hand.
Bake 25 to 30 minutes, or until golden brown. (oven times may vary)
Serve warm.
]]>3-4 cups chicken breasts cooked and cubed
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Ro-Tel Tomatoes
1/2 cup chicken broth
12 corn tortillas
2 cups onion, chopped
1 can Jalapenos, diced (optional)
1 can Black Beans, drained (optional)
3 cups grated cheese, any flavor
Directions:
Combine soups, Ro-Tel and chicken broth in a bowl, stir until blended.
Add Cubed chicken, onions, beans and jalapenos. Mix well.
Make layers of tortillas, chicken mixture and cheese in Bean Pot as you would do Lasagna.
Cover and bake at 325 degrees for 30 to 45 minutes. (oven times may vary)
]]>1 Can coconut cream pie filling
1 Can pineapple chunks
1 pkg white cake mix
3/4 cup butter
Directions:
Pour coconut cream pie filling in Bean Pot.
Pour pineapple with juice over pie filling.
Add cherries, if desired. Sprinkle cake mix over top.
Bake at 350 degrees for 2 hours of until toothpick inserted in center of cake comes out clean. (oven times may vary)
]]>
3 TBSP Butter
1 Onion, diced or 3 TBSP onion flakes
1 15.5 oz can chicken broth
3 Cups Milk
1 32 oz pkg Cubed Hash Browns
1 16 oz Salsa - medium, or 1 can Ro-tel
1 lz Mexican Velveeta Cheese, cubed
1 14.5 oz can corn, whole kernel or cream style
Directions:
Place butter, broth, onion, hash browns and 3 cups of milk in bean pot.
Cover with plastic wrap and heat on high power in microwave for 10-12 minutes - testing in 2 minute increments until done.
Stir in cheese, corn and salsa.
Cook in 2 minute increments, stirring after each one, until cheese is melted.
Options: Diced chicken fajita meat, shrimp or crawfish can be added. If seafood is added, stir in 1 tsp Old Bay seasoning.
]]>3 3-4 Boneless Chicken Breasts
1 10 3/4 oz can Cream of Broccoli Soup
1 Bag Frozen Broccoli
1 Cup Milk
Salt and Pepper to taste
Rice
Directions:
Place chicken in bean pot. Cover with broccoli and soup. Add salt and pepper to taste. Cover and bake at 325 degrees for 1.5 hours. (Oven times may vary)
Add milk about 45 minutes before chicken is done.
Serve over cooked rice.
]]>16 oz Chunky AppleSauce
30 oz sliced peaches, drained
30 oz sliced pears, drained
20 oz mandarin oranges, drained
30 oz pineapple chunks, drained
21 oz cherry pie filling
1/4 cup brown sugar
1 tsp cinnamon
Directions:
Add first 5 ingredients to bean pot and stir gently to combine.
Pour cherry pie filling over fruit mixture.
Sprinkle brown sugar and cinnamon over top.
Cover and cook in 350 degree oven for 1 hour.
]]>3 Chicken breasts
3-5" Smoked Sausage, sliced
1 pkg Zatarrains* Jambalaya Mix
Water per package directions
DIRECTIONS:
Mix all ingredients in bean pot.
Cover with lid and microwave for 25-30 minutes, or until chicken is thoroughly cooked.
(microwave times may vary)
]]>2 TBSP Flour
1 tsp Salt
1/4 tsp Pepper
4 Cups Potatoes, peeled and thinly sliced
3/4 tsp Butter
1 1/2 Cups Milk
Paprika
Directions:
Mix together flour, salt and pepper
Spray bean pot with Pam (non-stick spray)
Layer pot with half of the potatoes and onions.
Sprinkle with flour seasoning mixture and half of the butter.
Repeat layers!
Pour milk over all ingredients and sprinkle with paprika.
Bake covered at 375 degrees for 30 minutes. Uncover and bake additional 10 minutes.
(Oven times may vary)
**This can become a main dish by layering cubes of ham with the potatoes!**
]]>1 pkg Meatballs (frozen)
1 jar Chili Sauce
1 medium jar Grape Jelly
Directions:
Place Meatballs in Bean Pot
Mix Chili Sauce and Grape Jelly together and pour over meatballs.
Cover with lid and microwave for 10 minutes.
Stir well and microwave another 10 minutes.
*microwave times may vary*
]]>1 lb cooked chicken, chopped or shredded
1 box angel hair pasta
1/2 lb Velveeta, diced
1 can cream of chicken soup
1 can of petite diced tomatoes with green chilies
Diced green and red bell pepper (1/3 to 1/2 of each)
Black pepper, garlic salt, parsley, basil to taste
Directions:
Break pasta in half and put into bean pot. Add enough water to cover. Put lid on bean pot and microwave for 5 minutes.
Chop and dice veggies and Velveeta while pasta cooks. Let the pasta sit while prepping veggies and Velveeta, Stir noodles, then drain.
Add Velveeta to the pot and stir followed by other ingredients. Stir again. Put into microwave and cook for 5 minutes. Remove and stir. Cook for an additional 3 minutes. Stir and Serve!
Can top with shredded cheese.
**Microwave times may vary**
]]>
1 lb ground beef
1 lb pasta noodles
2 14.5 oz cans mixed vegetables
1/4 TBSP butter
Oregano and Italian seasoning
Directions:
Brown meat. Place pasta in your favorite Celebrating Home Direct Bean Pot.
Add mixed vegetables.
Add enough water to cover pasta, add butter and browned hamburger meat.
Season with Oregano and Italian Seasonings.
Bake in the over at 350 degrees for 20 minutes
Remove from oven and stir; bake for another 20 minutes (oven times may vary)
]]>