Helpful Hints Bean Pot Recipes "Slow Cooker for the Oven"
Bean Pot Recipes “Slow Cooker for the Oven” Helpful Hints Celebrating Home Bean Pots are available in three sizes. They bake food wonderfully & clean up is a snap! A bean pot creates moist, delicious food because it creates a stone oven and makes its own juice! It also keeps food warm longer while serving for as long as 2-3 hours! Since your Bean Pot is made out of clay it also retains coldness. This means you can serve potato salad or any other dish you want to keep cold in your chilled Bean Pot. Chill your bean pot by putting your empty bean pot in the freezer for 1-4 hours before use. Then fill with your cold food..It will help keep your food cold while sitting at your table.
Bean Pots make wonderful gifts for weddings, birthdays, Christmas and other special occasions.
You may need to buy a smaller roast to fit in a smaller size Bean Pot. Bean pots are made to be used in microwave, oven, dishwasher and freezer. You may also like our other pieces of stoneware...you can care and use them just like the bean pot...oven-microwave etc...even cook cookies on the platter or plates..Saving you time in washing extra dishes! Do NOT use on burners (stove top) or under broiler. Do NOT take directly from refrigerator/freezer to oven. Please allow to come to room temperature. You can cook anything in your Bean Pot. Cheri Ward 951-737-4998 www.shopwcheri.com Everyone needs several Bean Pots!
Convert A Recipe Ever wanted to know how to convert a conventional oven recipe so that you could use it in the microwave. It is pretty simple if you follow the directions below. It is very important to know: 1. Microwaves are attracted to FAT, SUGAR, AND WATER (in that order). 2. Microwaves bounce off metal. 3. STANDING TIME - Foods cook 20 - 25% more after you remove them from the microwave oven. CONVERTING CONVENTIONAL OVEN RECIPE'S 1st RULE - Cut back on the least rich liquid ingredient by 20-25% (usually this is the water). This is because there is no dry hot air in the microwave to evaporate the extra liquid.
2nd RULE - Cut back on spices and sauces 20-25%. For the same reason as rule #1. 3rd RULE - Anything with leavening (such as baking powder, baking soda, etc.) NEEDS TO REST FOR A COUPLE OF MINUTES AFTER MIXING (this is very important). 4th RULE - Keep food uniform in size or KEEP LEVEL. TEMPERATURE CONVERSION CHART MICROWAVE POWER STOVE-TOP OVEN 100% High or DeepFry 425-500 or broil 70% Medium High 350 50% Medium 300 25-30% Low 225 10% Warm or Simmer 150 HOW LONG TO COOK Cook 1/4 of the conventional time. Be sure to allow for stand time. Meat, fruit, vegetables, & poultry. Cook 6 minutes per pound Seafood cook 3 minutes per pound.
Hard-boiled eggs -- After cracking the egg open and putting it in the bowl prick the yellow 2-3 times with a toothpick. Cook at 50% power for 45 seconds. Blended eggs should be steamed at 100% power.
CHICKEN MEXICAN STYLE CHICKEN 4 -6 Chicken Breasts - boneless, skinless 1 can Green Chili Enchilada sauce 1 can Rotel Tomatoes - Mexican style with lime & cilantro 1 -2 Envelopes Sazo n Goya Seasoning - found in international section Place chicken in bottom of bean pot. Mix together remaining ingredients and pour over chicken. Cook at 250 degrees for 4-5 hours. Remove chicken from pot and fork shred on cutting board. Transfer chicken back into pot and stir to mix with juices. Serve with black beans, Spanish rice and warm tortillas. This chicken makes great shredded chicken burritos .
ROTISSERIE STYLE CHICKEN Whole chicken (innards removed, of course) 2 C water 1 chicken bouillon Seasoning mix of your choicelike Lawry’s seasoning salt, McCormicks Rotisserie Chicken, Emeril’s Essence, Garlic pepper, Lemon Pepper.
Place chicken in bean pot. Add water and bouillon. Cover chicken with seasonings. Microwave 30 minutes CHICKEN AND VEGETABLES Chicken Onion Celery Carrots Good Seasons Italian Dressing Mix Place chicken (skin on or off) in Bean Pot. Place chopped onion, celery and carrots on top of chicken. Sprinkle with ½ package of Good Seasons Italian Dressing mix. Cover with the lid. Bake at 350̊F for 1 hour.
BARBEQUE CHICKEN, PORK CHOPS, ETC. Place meat in Bean Pot. Pour your favorite barbeque sauce over all. Bake at 350̊F until done or 250 degrees all day. Microwave Chicken Put your chicken in the bean pot...season with your favorite seasoning! Put into microwave for 25 minutes When through cooking take out of microwave and then bean pot to cool...or serve... If you want then shred the chicken-drain juice from bean pot-put shredded chicken in bean pot with enough bbq sauce to coat the chicken...microwave for 10 min. more...serve bbq chicken on a hamburger roll with coleslaw on it or on side...add sweet onions to top! Yum...should you have leftovers leave in bean pot put in fridgerator and reheat in microwave!
EASY CHICKEN Place ingredients in Bean pot in following order: 6 boneless, skinless, chicken breasts 1 can cream of mushroom soup 1 can cream of chicken soup Sprinkle ½ envelope of Lipton’s Onion Soup Mix Bake 6 – 8 hrs at 250 degrees. Or bake 350—2-3 hrs! Cook 2 cups of instant rice or noodles & serve with your favorite veggies. EASY TERIYAKI CHICKEN 1 large pack of boneless, skinless chicken thighs 1 bottle Teriyaki 30-minute Marinade by Lowry’s Dump both in bean pot at 350 for 3.5 hours Bake potatoes and pour Teriyaki sauce over potatoes and chicken. OUTRAGEOUS CHICKEN AND GRAVY 1 large pack of boneless, skinless chicken thighs 2 cans of cream of chicken soup Dump both into bean pot and cook at 350 for 3.5 hours – yummy for your tummy! EASY CHICKEN & NOODLES 3-4 Chicken Breasts or Thighsboneless and skinless cut in 1 inch pieces 1 can Chicken Broth 1 can Water (use broth can to measure) 1 can Cream of Chicken Soup 1 clove Garlic - minced - optional 1 pkg Extra Wide Egg Noodles Place cut up chicken in bean pot, add chicken broth, water, soup and garlic; stir.
Cook at 200 degrees for 4 ½ to 5 hours or 350 degrees for 2 ½ to 3 hours. Add noodles last 30 to 45 minutes, stir, return to oven and cook until noodles are tender.
TUSCAN CHICKEN Chicken Breast - 6 to 10 boneless/skinless frozen Oil - few tablespoons (can use vegetable oil or olive oil or balsamic vinegar) 1 or 2 cans Cream of Mushroom Soup 2 cans Petite Diced Tomatoes - can use one with green chilies 1 Celebrating Home BLT mix package Penne Pasta Black Olives Put about 6 to 10 pieces of boneless/skinless frozen Chicken breast in bean pot. Add a few tbls. of cooking Oil, or olive oil, or balsamic vinegar to moisten chicken. Add 1 to 2 cans of cream of mushroom soup and 2 cans of Petite diced tomatoes (you can use ones with green chilies for an extra punch) Add in one Celebrating HOME BLT mix package and stir.
Bake at 350 about 1 hour to 1 and 1/2 hour. Boil a box of Penne Paste on stove top or in microwave. Spoon Tuscan Chicken over pasta and serve with warm French bread. To make it a true Tuscan Dinner sprinkle black olives over chicken mixture right before serving. (keep lid on first 30 minutes and then take off.
CHICKEN A LA BEAN POT 4-5 boneless, skinless chicken breasts 1 can chicken broth 1 can cream of celery soup Noodles or Rice Optional: Broccoli, Sun Dried Tomatoes or Veggies Place chicken in Bean Pot and pour soups over chicken. Cover w/ lid & bake at 350̊ until done (1-2 hours). Serve over noodles or rice. Optional: add broccoli, sun dried tomatoes or veggies of your choice in bean pot for last half hour. GARLIC CHICKEN ALFREDO 1 jar (16 ounces) Creamy Garlic Alfredo Sauce, or Alfredo Sauce 4 to 6 boneless chicken breast halves 1 can (4 ounces) sliced mushrooms, drained 8 ounces spaghetti, hot cooked Grated Parmesan cheese Spaghetti Pour about 1/3 of the sauce into the Bean Pot.
Place chicken in the Bean Pot; Top with mushrooms and remaining sauce. Cover and cook on 200 setting for 6 to 8 hours. Serve with hot cooked spaghetti, Parmesan cheese and a tossed salad. Serves 4 to 6.
CHICKEN POT PIE 2 lbs Chicken - cooked 2 cans Cream of Potato Soup or Cream of Chicken 1 bag Frozen Vegetables 1 can Crescent Rolls Put chicken, soup, and vegetables in Bean Pot. Fill one soup can with water and pour over top. Mix Well. Place in oven at 375F for about 20 minutes with lid on. Place crescent rolls unfolded on top of mixture (all six will fit). Leave lid off and cook until crescent rolls are golden brown. Serve & enjoy! BEAN POT SALSA CHICKEN 6-9 chicken thighs or equivalent body parts 1 can rinsed black beans 1 cup chunky salsa 1 cup frozen white corn Put your chicken in the Bean pot; (frozen is ok).
Top with the rinsed black beans, salsa, and corn. Cover and cook on 250 degrees for 6-9 hours, or on 350 degrees for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are. If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.
CHICKEN STEW Chicken 2-4 (breasts) 1 can Chicken Broth 1 can Cream of Chicken soup 1 pkg Onion Soup Mix String Beans Angel Hair Pasta _ _ Place chicken breast in a Bean Pot. Add broth, soup and Onion Soup Mix. Cook at 250 for at least 4 hours or 350 for 1 hour or microwave 25 mins Add string beans and pour over angel hair pasta cooked!
CHEESY CHICKEN CASSEROLE 3 cups chopped cooked chicken 1 14-oz. pkg. frozen broccoli florets 2 cups cooked rice* 1 ½ cups frozen peas 1 10.75-oz. can condensed cream of chicken soup 1 10.75-oz. can condensed fiesta nacho cheese soup 1 10- to 10.5-oz.
can diced tomatoes and green chilies ½ cup milk ½ tsp. crushed red pepper (optional) ½ cup shredded cheddar cheese (2 oz.) ½ cup shredded mozzarella cheese (2 oz.) 1 cup crushed rich round crackers Preheat oven to 350 degrees. Place chicken in bottom of Bean Pot or 3-quart rectangular baking dish.
In large bowl combine broccoli, rice, and peas. Spread mixture over the chicken. In medium bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in Bean Pot or baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings. * If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1-1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is absorbed.
Nutrition Facts Calories 354, Total Fat (g) 15, Saturated Fat (g) 6, CHEESY CHICKEN AND RICE 6 Chicken Breasts 2 cans Cheesy Broccoli soup 2 cans Chicken Broth with Garlic 1 bag Frozen Vegetables or Broccoli 2 cups Minute Rice Put chicken, soup and broth in bean pot. Cover and bake at 250 degrees for 4 hours or 350 for 1 1/2 hr. Add vegetables and rice 1 hour before serving or if baking for shorter time add all together. Put back in oven and serve hot.
SPAGHETTI CHICKEN 1 Jar of Spaghetti sauce (Ragu) 4 Drained 5 oz. cans of cooked chicken Spaghetti Noodles - broken and UNCOOKED Put chicken and sauce in Bean Pot. Mix well. Bake at 350 about 15 to 20 minutes with lid on. (you can use regular uncooked chicken instead of canned but triple this first cooking time) Add uncooked broken spaghetti noodles, put lid back on and bake for 40 more minutes or until noodles are done. *You could also use 1lb. cooked ground beef instead of cooked chicken. CHICKEN POT ROAST 5 or more Chicken Pieces 5 to 7 small Red Potatoes cut in half 1 can Chicken Broth 3 Carrots 3 Celery Stalks 1 can Water (use broth can) little Butter Put everything in Bean Pot.
Bake at 375 with lid on 1 hr. EASY TASTY CHICKEN & RICE 1 box of Uncle Ben’s long grain and wild rice 2 cans of cream of chicken soup, and a little water 4 to 5 pieces of Chicken uncooked Mix in Bean Pot: 1 box of Uncle Ben’s long grain and wild rice with seasoning packet, 2 cans of cream of chicken soup, and a little water. Place 4 to 5 pieces of uncooked chicken on top and bake at 350 about 1 hour or until done.
EASY BBQ CHICKEN OR RIBS Place uncooked ribs or chicken in Bean Pot. Pour BBQ sauce (or your secret recipe) over meat. Bake covered at 350 for 1 ½ to 2 hours depending on how much meat. Take lid off last 15 minutes to brown.
ENCHILADA’S QUICK Mix together: 2 - 5 oz. cans of chicken, 1- 12 oz. can Pet milk, 1 can cream of chicken soup, 1 can of cream of celery soup 1 Large Can of Old El Paso chopped green chilies 2 cups of sour cream 1- small, diced onion garlic powder to taste. 1 lb Sharp Cheddar Cheese ½ lb Monterey Jack Cheese Doritos Grate: 1 lb. of sharp cheddar cheese & ½ lb.
of Monterey Jack cheese Crush slightly 1 lg. Bag of original Doritos, Tostitos or can even use nacho for an EXTREME. Cheese experience!
Layer in Bean Pot: Doritos, 1/3 of mixture, 1/3 of cheese. Repeat until all used. Bake uncovered 375 about 1hr. or until bubbly and slightly brown. Substitute ground beef, turkey or a mixture of breakfast sausage and ground turkey for a real twist! EASY ENCHILADA CASEROLE Cube flour tortillas 10-12 Cubed cooked chicken 2-4 cups (Use leftovers or chicken strips or canned) Cheese 2-3 cups Green enchilada sauce Pour enchilada sauce into the bottom of the Bean Pot Add half of the tortillas Add half the chicken on top of the tortillas Add more sauce and sprinkle with cheese Repeat another layer of each Bake at 350 for 35 minutes PARMESAN GARLIC CHICKEN 6 Chicken Breasts - boneless, skinless ½ cup Grated Parmesan Cheese 1 envelope Italian Seasoning Mix dry ½ tsp Garlic Powder Mix together cheese, Italian seasoning mix and garlic power together.
Moisten chicken with water and coat chicken with cheese mixture. Place in Bean Pot uncovered and bake at 400 degrees for 45 - 60 minutes or until thoroughly cooked.
If you would like sauce with this dish then in a skillet heat the following: 1 can Cream of Mushroom Soup - or any Southwest cream soups for a Mexican version 1 sm can Mushrooms 1 can Rotel tomatoes - any heat level you like lower heat and add 4 oz Cream Cheese and stir till melted Serve with pasta or rice
TURKEY WINTER WHITE CHILI 1 pound ground turkey 1 chopped onion 1 16 ounce can white beans drained 1 14 ounce whole kernel corn drained 1 14 ounce can chicken broth Chili Powder to taste Brown meat and onion drain and add to Bean Pot. Add remaining ingredients and cook in microwave for 20 minutes.
HOT TURKEY SANDWICHES 6 c. diced turkey 1 can cream of mushroom soup 1 can cream of chicken soup 1 onion, chopped ½ c. Miracle Whip 3 cups Velveeta cheese (American) diced. In Bean Pot, mix together diced turkey, cheese, cream of mushroom soup, cream of chicken soup, onion, and Miracle Whip. Cover and cook on 200 degrees for 3 to 4 hours. Stir turkey mixture occasionally. Add a little water if needed.
ROASTED TURKEY BREAST Thaw and wash turkey breast, Place in Bean Pot and cover with the lid. Bake at 350̊F for 2 ½ to 3 hours. Serve. SMOKED TURKEY ALMANDINE 3 Large Smoked Turkey Legs - remove meat from bone 8 oz Sour Cream 1 can Cream of Chicken Soup 1 ½ to 2 sticks Butter - melted Ritz Crackers - one sleeve Slivered Almonds Put the Turkey meat in bottom of Bean Pot. Mix sour cream with 1 chicken soup and pour over turkey. Melt 1 and ½ to 2 sticks of butter and pour over all. Crush up 1 stack of Ritz crackers and spread over all. Place slivered almonds on top and bake at 350 about 30 minutes with lid off or until lightly brown.
Could use more meat if desired Could use cooked chicken instead of turkey
SAUSAGE JAMBALAYA 5 fully cooked sausages; 2 spicy and 3 not-so-spicy. 2 cups chicken broth ½ cup white wine 1 cup raw brown rice 1 can (and juice) Italian stewed tomatoes ½ can drained and rinsed black beans ½ chopped onion ½ head chopped garlic 3 chopped celery spears 1 green pepper 1 red pepper 1 cup frozen white corn kernels 2 cups cooked frozen shrimp Pour the broth, wine and the uncooked brown rice into the bottom of your bean pot. Stir the rice in the liquid, cover with chopped vegetables, frozen corn and garlic; put in the black beans, add sausage.
Cook on 250 degrees for 8-10 hours, 350 degrees for 6. An hour before eating, stir in frozen shrimp and turn 350.
CAJUN RICE AND SAUSAGE 1 lb Sausage - cooked and cut into bite size pieces 1 box Zatarain’s Jambalaya Mix 2 cans Cream of Celery Soup 1 can Diced Tomatoes a little Water 1 bag Frozen Okra 1 small bag Popcorn Shrimp frozen - Optional Mix together in Bean Pot Jambalaya mix, soup, tomatoes and water. Add cooked sausage and stir. Cover and cook at 350 degrees for 45 minutes. Add okra and cook another 30 minutes. Optional: Last 5 minutes add shrimp. SMOKED SAUSAGE WITH VEGETABLES Smoked Sausage Carrots Potatoes Cabbage Cut Smoked Sausage into chunks and put in Bean Pot. Add 1 cup water, quartered potatoes, carrots, quartered cabbage, and any vegetable you like.
Cover with the lid. Bake 350̊F for about 20-30 minutes or until veggies are done.
SAUSAGE AND EGG PUFF 1 lb. Ground Sausage - browned in skillet 2 slices of Bread or Tortillas 1 cup Sharp Cheddar Cheese - Grated 6 Eggs 1 2/3 cup Milk ½ tsp Salt 1 drop Tabasco Sauce 1 tsp Dry Mustard 1 tsp Worcestershire Sauce Layer in Bean Pot: sausage, bread, and cheese. Beat remaining ingredients and pour over layers. Cover and refrigerate 12 hours or overnight. Remove from fridge about 1 hour before cooking at 350 degrees uncovered 45 min. until golden brown. HAM BAKED HAM Place ham in Bean Pot. Cover with lid. Place in 350̊F oven for 2 ½ hours to 3 hours. You may glaze ham in last 30 minutes of cooking with room temperature pineapple and brown sugar glaze.
PORK MICRO TENDERLOIN Pork tenderloin, 1-1 ½ lbs. Teriyaki marinade Add tenderloin to bean pot. Pour teriyaki marinade over tenderloin until marinade covers half the tenderloin. Coat the entire tenderloin. Microwave 12-15 minutes. TENDER PORK ROAST 2 - 3 lb Pork Roast 1 cup BBQ Sauce ½ can Coke Place Pork Roast in Bean Pot and pour bbq sauce and coke over roast. Cover and bake at 350 degrees for about 3 - 4 hours.
PORK CHOPS 4-5 Pork Chops 1 cup Ketchup 1 can Cream of Mushroom Soup 1/3 cup Onions - chopped 1 Tbl Worcestershire Sauce Mix soup, ketchup, onions and sauce in bowl.
Put chops in bean pot and pour mixture over top and bake at 325 degrees for 2 ½ hours. SAVORY PORK & GRAVY Pork Chops or Pork Roast 1 can Cream of Mushroom Soup 1/4 cup White Wine 2 cloves pressed Garlic Place pork chops in Bean Pot. Mix 1 can of cream of mushroom soup with ¼ white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with the lid. Bake at 375̊F for 1 ½ hours.
PORK CHOPS & RICE Pork Chops Uncle Ben’s or Near East Rice/Pilaf Mix Empty contents of purchased rice/pilaf mix (Uncle Ben’s or Near East) into Bean Pot. Add water according to package directions. Place Pork Chops on top of rice & sprinkle seasoning mix on meat. Cover & bake for 1-2 hours at 350̊F. KALUA PORK Rub Pork Butt with Liquid Smoke Sprinkle with Coarse Salt and put into the Bean Pot Bake at 275 for 7-8 hours Shred with a fork and serve over cabbage with rice BEAN POT PORK CHOPS 4 Pork Chops 1 can Cream of Mushroom Soup or Cream of Chicken soup ½ envelope Lipton’s Onion Soup Rice Brown pork chops in skillet.
Place pork chops on bottom of Bean Pot add soup mixture cover and bake in 250 degree oven until chops are tender. Serve over rice. PORK CHOPS AND RICE 4-5 Pork Chops 1 ½ cups Uncooked Rice 2 cans Golden Mushroom Soup 1 can Water 1 sm Onion - diced Mix in bean pot, rice, soup, water and onion. Mix well. Lay pork chops on top of rice mixture and bake at 350 degrees for 1 ½ hours.
SWEET PORK CHOPS 6 Pork Chops 1 - 8 oz can Whole Cranberry Sauce 1 - 8 oz bottle French Dressing 1 envelope Onion Soup Mix Mix together cranberry sauce, French dressing and soup mix. Put ½ mixture in bottom of bean pot. Place 3 pork chops on top of mixture. Put rest of mixture on top of these chops and place the last 3 pork chops on top. Bake with lid at 350 degrees for 1 ½ hours. SWEET AND SOUR PORK 1 ½ to 2 pounds pork shoulder, cut into strips 1 can (20 oz) pineapple chunks in juice 1 medium green bell pepper, cut into strips ½ medium onion, thinly sliced 1/4 cup light brown sugar, packed 2 tablespoons cornstarch 1/4 cup cider vinegar 1/4 cup water 3 tablespoon light soy sauce ½ teaspoon salt, or to taste hot cooked rice Drain pineapple, reserving juice.
Refrigerate pineapple chunks until ready to use. Place pork in your Bean pot; add green bell pepper and sliced onion. In a bowl, combine brown sugar, cornstarch, 3/4 cup pineapple juice (add water to make 3/4 cup if necessary), vinegar, water, soy sauce, and salt; blend until smooth and pour over pork and vegetables. Cover and cook on 250 degrees for 7 hours. Add pineapple chunks about 45 minutes before end of cooking time.
EASY 1-DISH BBQ RIBS FOR 6 12 boneless pork ribs 1 bottle favorite BBQ sauce Dump both in bean pot – cook at 350 for 3.5 hours. KATHY HILL’S PORK AND APPLES 4 Pork chops 1 large Onion Potatoes - sliced with skins still on 1 ½ cup Apple Juice Optional: Green Beans, Cabbage, or Carrots Dredge pork chops in flour and brown in Pam or Olive Oil. Place pork chops in bean pot and add onion. Throw in left over Flour. Add potatoes. Salt and pepper to taste Add Apple juice, cover bake at 375 for 90 minutes to 2 hours or till pork chops are tender. If you want, add vegetables like frozen green beans or sliced fresh cabbage or carrots.
Add them for at least 45 minutes of cooking. Great 1 dish meal. Increase number of pork chops as needed. Just fill pot ½ way with apple juice.
FABULOUS PULLED PORK Pork Loin Roast Brown Sugar Apple Juice Put one pork loin roast in bean pot. Add some brown sugar and cover with apple juice. Cook for 3 hours at 350 degrees. Drain off the apple juice and cover with your favorite barbecue sauce. Bake an additional 30 minutes at 350 degrees. STUFFED PEPPERS ½ lb Ground Pork 4 medium Bell Peppers 3/4 cup Barbecue Sauce, divided 1 cup Instant White Rice, uncooked 1 cup Frozen Peas 1/4 lb. (4 oz.) VELVEETA Cheese cubed ½ cup water Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
Mix pork, ½ cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA. Pour remaining 1/4 cup barbecue sauce into your Bean pot; stir in water. Stand stuffed peppers upright in bean pot; cover with lid. Cook 5 to 7 hours on 250 degrees (or 2-1/2 to 3-1/2 hours on 300 degrees). Prep Time: 10 min Total Time: 7 hr 10 min Makes: 4 servings PORK CHOPS AND CABBAGE 4 - 6 Pork Chops Cabbage - shredded Onion - sliced Layer in Bean Pot 1 inch of shredded cabbage, a thin layer of sliced onions and then 2 to 3 pork chops. Repeat layers until bean pot is full, usually 2 layers.
Add enough water to full 1/3 to ½ of bean pot. Cover and bake at 350 degrees for 1 hour.
BEEF 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. 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. Combine chili sauce and grape jelly and pour over meatballs. Bake for another 30 minutes or until done. Serve in Bean Pot. BARBECUED MEATBALLS Sauce: 1-1/2 cups Chili sauce; 1 cup grape jelly; 3 tsp brown mustard. Mix in Bean Pot. Meatballs: 1-lb.
Ground beef, 1 egg, 3TBSP bread crumbs, ½ tsp salt. Mix & shape into 30 balls. Place meatballs in lg microwave able dish and microwave until cooked through. Drain & place in Bean Pot. Slow cook at 250 deg F for 5 to 6 hrs. For hors d’oeuvres, shape into mini-meatballs.
BEEF STROGANOFF 1 lb Round Steak - cut into small chunks 2 cans Cream of Mushroom Soup 1 sm can Mushrooms 2 cans French Onion Soup Flour Roll pieces of steak into flour. Brown in frying pan. Put meat into Bean Pot. Pour soups and mushrooms over meat. Cover and bake at 350 degrees for 2 hours. Serve over rice, noodles or toast.
ROUND STEAK & MUSHROOM GRAVY Round Steak 1 can Cream of Mushroom Soup 1 can Water Place round steak in Bean Pot. Add can of soup and 1 can water. Bake in 350̊F oven for about 1 hour. CORNED BEEF AND CABBAGE 2.5 – 3 lbs corned beef brisket 2 medium onions or 1 large onion, sliced 1 cup apple juice 6 whole cloves ¼ cup packed brown sugar 6 small cabbage wedges 2 tsp.
finely shredded orange peel (can use dried orange peel from spice rack) 2 tsp. prepared mustard Place onions in bean pot. Trim fat from brisket. If necessary, cut meat to fit into bean pot; place on top of onions. In a bowl combine apple juice, sugar, orange peel, mustard, and cloves; pour over brisket. Place cabbage on top of meat. Cover and bake at 350 for 2 ½ hours.
SUPER EASY FAJITAS 2 lbs of thin cut stir fry beef (you could use chicken) 1 or 2 packets of fajita seasoning mix by McCormick 1 onion - cut into strips 2 bell peppers (I used 1 orange, 1 yellow) ½ cup of water Lime Dump your meat into the Bean Pot. It can be frozen or thawed. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on 250 degrees for 8-9 hours, or 350 degrees for 6. The meat is done when it reaches desired tenderness. We really like squeezing some fresh lime over the top of the meat before doctoring it up.
CELEBRATING HOME PARTY ROAST (one of my favorites) 2 ½ lb Inexpensive Cut Roast 1 can Coke 1 can Cream of Whatever Soup Salt & Pepper Onions Garlic Potatoes Carrots Place all in bean pot and bake covered at 350 degrees for 2 ½ to 3 hours.
CHUCK ROAST W/GRAVY Beef Roast 1 can “roasted garlic Cream of Mushroom” Soup. 1 pk Lipton’s Onion Soup mix. 1 can coke (Don’t knock it until you try it!) Place roast in Bean Pot and cover with remaining ingredients. Cover with lid. Bake in 350 degree oven for about 2-3 hours. POT ROAST WITH VEGETABLES Beef Roast Carrots Onions Potatoes Or whatever Vegetables you choose 1 can Cream of Mushroom Soup 1 pkg Dry Onion or Vegetable Soup Mix Place roast in Bean Pot. Add vegetables (carrots, onions, and potatoes, or whatever you choose) Mix one can of cream of mushroom soup with a pkg. of dry onion or vegetable soup mix.
Add to Bean Pot. Cover with lid; bake at 375̊F for 2-3 hours. BURGUNDY POT ROAST 3 lb Roast 1 cup Burgundy Wine 1 - 8 oz can Tomato Sauce 1 pkg dry vegetable soup mix Egg Noodles Place the roast in the Bean Pot. Add burgundy wine, tomato sauce & vegetable soup mix. Cover with the lid & bake 3-3 ½ hours at 350̊F. Serve hot over egg noodles. BEAN POT LASAGNA 1 lb package Italian Sausage Roll 1 (9 ounce) package no-boil lasagna noodles, broken into 2 pieces 12 ounces ricotta cheese 3 cups shredded mozzarella cheese, divided 2 (26 ounce) jars pasta sauce 1 tablespoon dried parsley Spray interior of Bean Pot with non-stick vegetable spray.
In medium skillet over medium heat, crumble and cook sausage until brown. Place in Bean Pot. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cool on low for 4 to 6 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese
MEATLOAF (this is yummy too) 2 lbs ground Beef 2 Eggs 1 pkg Lipton Onion Soup Mix 2 tbl Worcestershire Sauce 1 tbl Montreal Steak Seasoning (or salt, pepper and garlic powder) 2 pieces Bread torn into small pieces Mix all together with hands and form into 2 small loaves. Put in bean pot, cover and bake at 350 degrees for no more than 1 hour. TAMALE PIE 1 lb Hamburger 1 Onion - diced 1 pkg Taco Seasoning mix 1 tsp. Worcestershire Sauce 1/4 cup of ketchup 1 can tomatoes 1 can of ranch style beans drained 1 can whole kernel corn drained. Jiffy Cornbread Cook hamburger and onion in bean pot in microwave for 7 minutes Drain and add: Taco seasoning mix, Worcestershire, ketchup, tomatoes, beans and corn.
Bake in oven at 350 with lid on for about 30 to 45 min.
Prepare 1 box of Jiffy cornbread and pour over top of mixture. Bake at 400 with lid off until cornbread is done. Taco Braid Bake on Hostess Hospitality Tray or our Stoneware Platter Ingredients: 2 Pillsbury Crescent Rolls 1 Lb ground beef hamburger 1 Can of Refried Beans 1 Pkg taco seasoning mix 1 Pkg Mexican shredded Cheese Directions: Brown the hamburger, drain and add beans and taco seasoning..Prepare like Fajita Braid. Bake at 375 degrees for 20-25 minutes until golden brown...Top with cheese and melt...Serve with sour cream and salsa.. Braid by putting 2 wide parts together in the middle of the hospitality tray, so the points are to the edge...so it looks like big diamonds...then put your beans and meat and cheese in the middle...then cross the tips of the crescents in the middle Complete the meal, with salad & rice
BARBECUED BEEF FOR SANDWICHES 1 Beef Roast, 2 1/2 to 3 pounds, top round, chuck, etc. 1 cup Barbecue Sauce, your favorite or homemade ½ cup Apricot Preserves ½ cup chopped Green Bell Pepper 1 tablespoon Dijon Mustard 2 teaspoon Light Brown Sugar, packed 1 medium Onion, sliced Trim beef roast and cut into 4 uniform pieces. Place roast in Bean Pot. Combine remaining ingredients and pour over roast. Cover and cook 200 degrees for 8 hours, or until beef is tender. Slice beef then return to juices in Bean Pot. Cover and cook for 20 minutes longer. Serve this barbecued beef on warm split buns with coleslaw, or serve with hot cooked rice and a salad.
Barbecued Beef quickie sandwiches In your bean pot put a roast of any kind-put in oven 200 degrees before you go to bed you can add your favorite seasonings or use one envelope of onion soup mix dry in the am take out of oven and let cool while you need to do whatever you are doing...then shred when cooled and put back into bean pot...Add enough bbq sauce to cover the beef...put into microwave for 10 mins! Serve when done on a Kaiser roll or hamburger bunwith coleslaw on top of beef or beside (you can make coleslaw or you can buy it-I buy it) then have some sweet maui onions sliced to put on top of beef.
SPAGHETTI BEEF 1 Jar of Spaghetti sauce (Ragu) 1 lb Ground Beef - cooked Spaghetti Noodles - broken and UNCOOKED Put beef and sauce in Bean Pot. Mix well. Bake at 350 about 15 to 20 minutes with lid on. Add uncooked broken spaghetti noodles, put lid back on and bake for 40 more minutes or until noodles are done. *You could also use 4 Drained 5 oz. cans of cooked chicken instead of beef. ROUND STEAK WITH MUSHROOM GRAVY Round Steak 1 can Cream of Mushroom soup 1 can Water Place round steak in Bean Pot. Add 1 can Cream of Mushroom soup & 1 can water. Bake 350 degrees for about 1 hr.
STUFFED PEPPERS ½ lb Ground Beef 4 medium Bell Peppers 3/4 cup Barbecue Sauce, divided 1 cup Instant White Rice, uncooked 1 cup Frozen Peas 1/4 lb.
(4 oz.) VELVEETA Cheese cubed ½ cup water Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside. Mix beef, ½ cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA. Pour remaining 1/4 cup barbecue sauce into your Bean pot; stir in water. Stand stuffed peppers upright in bean pot; cover with lid. Cook 5 to 7 hours on 250 degrees (or 2-1/2 to 3-1/2 hours on 300 degrees). Prep Time: 10 min Total Time: 7 hr 10 min Makes: 4 servings HAMBURGER CASSEROLE 1 - 2 lbs Ground Beef 1 Onion sliced into rings Potatoes - sliced thinly 2 cans Cream of Mushroom Soup Put ground beef and onion in bean pot and put into microwave and brown beef.
Takes about 5 minutes per pound. Drain and remove beef and onions. Put a layer of thinly sliced potatoes on bottom and up sides of bean pot. Put beef and onions on top of potatoes. Spread ONE can of soup on top. Put another layer of potatoes on top and add the other can of soup. Bake at 375 degrees for 1 hour until potatoes are soft.
SOUP TACO SOUP(a real crowd pleaser) 1 Lb ground beef, cooked & drained 1 – 28 oz can kidney beans* 1 – 28 oz can diced tomatoes* 1 – 14 oz can corn * (*DO NOT drain liquid) Add all ingredients into the bean pot and cover. Add 1-2 packets of taco seasoning or 1 pkg of Celebrating HOME Southwestern Chipotle dip mix and stir. Cook in microwave for 20 minutes. Serve with sour cream, shredded cheese and corn chips. ITALIAN MEATBALL SOUP 1 pkg Frozen Meatballs 1 pkg Frozen Vegetables 1 can Diced Tomatoes ½ Onion - diced 2 cans Beef Broth 1 bag Corkscrew Noodles Put meatballs, vegetables, tomatoes, onion and beef broth in bean pot.
Cover and bake at 350 degrees for 30-45 minutes. Add the noodles, you may need to add some water and bake until done.
POTATO SOUP – MICROWAVE (another quickie) Potatoes 1 cup Evaporated Milk 1 stick Butter Salt Cut enough potatoes to fill bean pot 3/4 full. Add enough water to barely cover potatoes. Microwave for about 20 minutes on high stirring at least once during cooking time. If potatoes aren’t the consistency you want for your soup continue to cook 1 minute and check until done to your liking. Drain 1 cup of water and add milk, butter and salt. Put back in microwave for another 7-9 minutes. Great sides to offer as topping for the soup are bacon bits, grated cheese, chives and sour cream.
TRASH CAN SOUP 2 - 8 oz cans V-8 2 - 8 oz cans Spicy V-8 1 can Corn 1 can Peas 1 can Carrots - diced 1 can Beef Broth 1 pkg Onion Soup Mix 1 - 1 lb package Cocktail Wieners Monterey Jack Cheese - cubed Mix all but the cheese in your bean pot.
Heat at 350 degrees for 30-45 minutes or until hot. Serve over cubed cheese in soup bowls. ITALIAN BEAN SOUP 1 lb Breakfast Sausage - hot or mild 1 Onion - diced 3 tsp Italian Seasoning 1 can Stewed Tomatoes or Rotel 3 cans White Beans - your choice or mix of navy, great northern or white limas 1-2 Potatoes - diced 3 cans Chicken Broth Salt and Pepper 1 can Cream of Potato Soup Brown sausage and add to bean pot. Add onion Italian seasoning, tomatoes, beans, potatoes, and chicken broth. Cover and bake at 350 - 375 degrees for 1 hour. Salt and Pepper to taste and stir in cream of potato soup.
Cover and return to oven for 5 - 10 minutes.
May add polka kielbasa if you want a heartier soup and 1 bag of Success rice at same time when you add soup - you will need a few more minutes of cooking time. If you want a thicker soup then add 1/4 to ½ cup of instant potato flakes - stirring in a little at a time till it’s like you want.
VEGGIES, POTATOES AND SIDES CANDIED SWEET POTATOES 4 to 5 large Sweet Potatoes, peeled and cut in 1-inch cubes, about 8 to 10 cups 1 cup Light Brown Sugar, packed 1 Orange - use Juice and finely grated zest from one orange 1/4 cup Honey 4 tablespoons Butter ½ teaspoon Vanilla 1 1/2 teaspoons Cinnamon Dash nutmeg Arrange sweet potato cubes in the bean pot.
Combine the remaining ingredients and heat in the microwave. Stir to blend and pour mixture over the sweet potato cubes. Cover and cook on 200 degrees for 6 to 8 hours, until potatoes are tender. Serves 6-8.
BAKED BEANS - ORIGINAL BEAN POT CASSEROLE 1 lb Ground Beef 2 cans Pork and Beans 1 can White Beans 1 tsp Salt 1 can Kidney Beans - drained 4 - 8 slices Bacon - diced 1/4 cup Brown Sugar 1 Onion - diced 1 Tbl white Sugar ½ cup Catsup 1 Tbl Mustard 1 tsp Vinegar Brown ground beef and put into bean pot. Mix in remaining ingredients and bake for 1 hour at 375 degrees with lid on. GREAT BAKED BEANS 8 – 12 slices Bacon, cooked 4 tablespoons of Bacon Drippings 4 16 oz. cans Pork and Beans 2 tablespoons Worcestershire Sauce ¼ cup of Ketchup 1 cup chopped Onions 4 tablespoons Brown Sugar 2 tablespoon prepared Mustard Fry bacon, drain reserving 4 tablespoons drippings.
Crumble bacon. Cook onions in the bacon drippings until tender. Put beans in the Bean Pot. Add bacon, onions, brown sugar, Worcestershire sauce, mustard and ketchup. Mix well. Bake uncovered at 325 degrees for hours. A big hit!!
BAKED BEANS 3 cans (15 oz. each) Pinto Beans, drained, rinsed 1 cup Barbecue Sauce 1 small Onion, chopped 1/4 cup Light Brown Sugar firmly packed 2 slices Bacon, chopped Place all ingredients in your Bean pot; mix well. Cover with lid. Cook on 200 for 4 to 6 hours (or @ 300 degrees for 3 hours). 10 servings, ½ cup each BAKED BEANSyumm! 2 Tbl Brown Sugar 1 Tbl Mustard 1 Cup Catsup 2 15 oz cans Pork and Beans Combine brown sugar, mustard, catsup and pork and beans in the Bean Pot. Bake 1 hour at 350̊F. BAKED BEANS ½ lb Ground Beef 1 32 oz Pork and Beans - drain ½ cup Brown Sugar 1 8 oz Tomato Sauce ½ cup Onion - chopped ½ cup Bell Pepper - chopped Ground beef in skillet and drain.
Add beef and all other ingredients into bean pot and mix and bake at 350 degrees for 1 hour with lid on.
PINTO BEANS Wash and look over pinto beans. Put beans in bean pot and cover with water. Put in microwave for 30-40 minutes with lid off. Pour off water and add fresh water with seasoning. Put bean pot in oven at 350 degrees and cook for 3 hours or longer. ITALIAN POTATOES Potatoes – peeled and sliced ½ stick Butter - melted 1 Tbl Good Season’s Italian Salad Dressing Mix 2-3 strips of Bacon 1 cup Shredded Cheddar Cheese Place peeled and sliced potatoes in the Bean Pot. Melt butter and add Good Season’s Italian Salad Dressing mix. Pour over potatoes. Cover with the lid. Bake at 400̊F for 20 minutes or until done.
While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded cheddar cheese. Replace lid and set aside to allow cheese to melt. Serve and enjoy!
Veggies in a pot Veggies - I used 1 can chicken broth - no water. 2 packs steam veggies you steam in bag Extra baby carrots 1 cup celery Cut up onions to taste (amt you want) Sprinkles garlic powder 1 T lemon pepper 1 can cut green beans-drained Cooked in microwave about 7-8 mins or longer. You can always check as to how crunchy you want veggies. BLT Mashed Potato Casserole Place bean pot into 305 degree oven for 30 min. to heat all the way through. Make home style mashed potatoes Add our BLT dip mix made up according to directions. Fold into potatoes. Place potatoes in heated bean pot. Place a 2 tlbs chunk of butter in center of potatoes.
Cover with one cup shredded cheddar cheese. Place in oven until cheese melts. Lid should be on bean pot. SALSA “FRIED” POTATOES 4 - 5 Potatoes 1 cup Salsa 1 small can Black Olives - pitted & sliced 2 cloves Garlic - pressed 1/4 cup Fresh Cilantro Cheese In a medium bowl, mix together salsa, black olives & garlic. Chop fresh cilantro and add to salsa mixture. Slice potatoes & mix with the salsa mixture. Place the potatoes in the Bean Pot, cover with the lid & bake for about 30 minutes at 350̊F. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted.
BAKED POTATO CURLS 4 - Potatoes 1 bunch Green Onions 4 - 5 strips Bacon 2 Garlic Cloves 1 cup Shredded Cheddar Cheese ½ cup Sour Cream ½ stick Butter - melted Peel and slice potatoes and place in Bean Pot. Chop green onions & place in medium bowl. Fry bacon & chop into fine bits, add to green onion. Press 2 garlic cloves into bowl & mix with shredded cheddar cheese, sour cream, & butter. Mix together & pour over potatoes. Cover with the lid and bake at 400̊F for 20 minutes.
CREAMY SCALLOPED POTATOES 8 medium Potatoes peeled and sliced 1 ½ teaspoon Salt ¼ to ½ teaspoon Pepper 1 tablespoon all purpose Flour 1 medium Onion sliced thin 1 can Cream of Mushroom Soup undiluted 1 cup Milk or Half & Half ½ cup dry Bread Crumbs 3 Tbl butter or margarine - melted Combine flour, salt and pepper; set aside.
Combine soup and milk and mix well; set aside. Spray Bean Pot with Pam. Layer 1/3 of the potatoes in bottom. Sprinkle 1/3 of flour mixture over potatoes. Add 1/3 of onion. Pour 1/3 of soup mixture over onions. Repeat layers 2 more times. Combine bread crumbs and butter and sprinkle over top. Cover and bake at 359 degrees for 1 hour, uncover and bake another 20-30 minutes more until potatoes are tender.
VEGETABLE CASSEROLE put in your bean pot or tortilla warmer 2 bags (16 oz each) Frozen Vegetables - your choice of vegetablegreen beans, mixed etc 1 can Cream of Celery Soup or Cream of Mushroom Soup Seasoned Salt Parsley Pepper Minced Garlic or Garlic Powder Put all of the above in bean pot and cook at 300 degrees for 1 hour or 200 degrees for 2 hours.
GARLIC CHEESE POTATOES Potatoes ½ stick Butter - melted 2-3 Garlic Cloves - pressed 2 Scallions - chopped 1/4 cup Parmesan Cheese – grated (continued) Place peeled and sliced potatoes in the Bean Pot. Melt butter with garlic.
Pour over potatoes. Sprinkle scallions over potatoes and Parmesan cheese. Cover with the lid, bake at 400̊F for 20 minutes, or until done. Remove lid and let brown for 7 min. MEXICAN VEGETABLE CASSEROLE 1 15 oz Can Whole Kernel Corn - drained 1 15 oz Can Black Beans - rinsed and drained 1 10 oz Can Whole Tomatoes with Green Chilies 1 8 oz Sour Cream 1 8 oz Jar Picante Sauce 1 8 oz Pkg Shredded Cheddar Cheese 2 cups Cooked Rice (could be minute rice for quicker fixings) 1/4 tsp Pepper 1 bunch Green Onions - chopped 1 2 oz can Sliced Ripe Olives 1 8 oz Pkg Shredded Monterey Jack Cheese Combine first 8 ingredients in Bean Pot.
Sprinkle with remaining ingredients and bake at 350 degrees for 50 minutes or microwave for 25 minutes.
SQUASH CASSEROLE 3 Yellow Squash - cut into slices - may mix with Zucchini 1 sm Onion - sliced thin and separated into rings 1 stick Butter ½ cup Chicken Broth 2/3 cup Italian Bread Crumbs 2/3 cup Parmesan Cheese Spray bean pot with cooking spray. Divide squash, onion and butter into thirds. Layer 1/3 of squash on bottom, add 1/3 onion and dot with 1/3 butter. Repeat till all used. Pour chicken broth on layers. Top with bread crumbs and Parmesan cheese. Cover and bake at 375 degrees for 45 minutes. For a twist, omit the chicken broth and add 1 can stewed tomatoes and 1 tsp Italian seasoning instead before you cover with bread crumbs and cheese.
THIS and THAT 50-YARD LINE HOT DOG FONDUE 3/4 cup CHEEZ WHIZ Cheese Dip 1-1/2 tsp. Milk ½ 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. CHILI CON QUESO 1 lb. Velveeta Cheese, melted 1 (15 oz.) can Chili with Beans 1 (4 oz.) can Green Chiles, chopped 1 medium Onion, finely chopped Preheat oven to 350 degrees.
Mix all ingredients and bake in BEAN POT for 35 minutes. Serve with chips.
CHRISTMAS MORNING BREAKFAST 8 Apples - 4 varieties 3/4 cup Water 3/4 cup Sugar 1 Tbl Cinnamon 1/3 cup Raisins or Craisins - optional Pecans - optional Pancakes or Waffles Peel, core & chop apples. Place in bowl; add water and sugar; cinnamon; if you like, add raisins or craisins & some pecans, mix & put all into bean pot. At 11PM on Christmas Eve – Put the Bean Pot in your oven at the lowest temp. (about 250 deg. F). When you wake up in the a.m., your house will smell marvelous! Serve the hot Apple Topping over pancakes or waffles.
APPLE SAUCE Easy! 5 lbs Apples - peeled, cored and sliced 3 Tbl Honey 1 Tbl Lemon Juice 1 tsp Cinnamon/nutmeg to taste Mix all ingredients in Bean Pot, cover and bake at 250 degrees all day or overnight.
Serve with dinner or put over waffles or ice cream. MOM’S FRUIT COMPOTE 16 oz Applesauce ¾ cup Brown Sugar ¼ cup Butter 16-oz can Peaches - drained 16-oz can Pears - drained 20-oz can Pineapple chunk - drained 16-oz can Blue Plums or Black cherries - drained 3-1/2 oz jar Maraschino Cherries - drained 2 Bananas, sliced 3 Tbl Brown Sugar ½ cup Nuts Put Applesauce, brown sugar and butter into Bean Pot. Put bean pot into microwave and microwave until butter is melted. Add all the fruit to bean pot. Sprinkle with brown sugar and nuts. Bake, uncovered for 1 hour at 300 degrees.
BEAN POT CAKE ½ cup Oil 1 cup Water 4 Eggs 8 oz Sour Cream 1 lg Instant Chocolate Pudding 1 box Chocolate Cake Mix 8 oz Chocolate Morsels Put oil, water, eggs and sour cream in bean pot and mix together. All pudding, cake mix and morsels and stir together completely. Cover and bake at 325 degrees for 2 hours. Serve warm with ice cream. Don’t like chocolate or want a change, change flavors of pudding, cake and morsels.
EASY MONKEY BREAD ½ cup Brown Sugar - packed 2 cans (12.4 oz) Refrigerated Cinnamon Rolls ½ to 3/4 cups Nuts - chopped 1 Tbl Fresh Grated Orange Zest - optional Spray Bean Pot with Pam.
Mix brown sugar, nuts and orange zest in small bowl. Open cans of rolls and save icing. Cut each roll in quarters and lightly coast with Pam, then dip in sugar mixture and arrange evenly in pottery. Press down lightly. Bake at 375 degrees for 35 minutes until almost doubled in volume and lightly browned. Cool 5 to 10 minutes. Take saved icing and spread over bread. Serve warm, pulling off pieces. DUMP CAKESMicrowave With 3-4 ingredients, a microwave, and a Celebrating Home large Serving Bowl or Bean Pot you’ll have an impressive and delicious cake! The best results are found with cake mixes containing pudding or “moist” cake mixes.
Just follow these simple steps. Pour all ingredients into bowl or bean pot. Add eggs. Mix well with a spoon. Put plastic wrap over the top of the bowl or put lid on bean pot. Microwave on high for 15 minutes. If your microwave does not have a carousel, rotate ¼ turn every 3 minutes. Let cool for 15 minutes, invert the cake onto a plate and serve with garnish such as icing, whipped topping, more pie filling, ice cream , nuts, or sprinkles. Keep in mind all microwaves vary. You may need to cook a minute more or less. BLACK FOREST 1 Devil’s Food Cake Mix 1 Can Cherry Pie Filling 3 Eggs Top cooked cake with Chocolate Syrup, Whipped Topping or Ice Cream LUSCIOUS LEMON 1 Lemon Cake Mix 1 Can Lemon Pie Filling 3 Eggs Top cooked cake with a Lemon Glaze and Whipped Topping CARAMEL APPLE 1 Butter Pecan Cake Mix 1 Can Apple Pie Filling 3 Eggs Drizzle cooked cake with Caramel.
Top with Ice Cream or Whipped Topping APPLE CINNAMON SPICE 1 Spice Cake Mix 1 Can Apple Pie Filling 3 Eggs Drizzle cooked cake with Caramel. Top with Ice Cream or Whipped Topping
- Spice Apple Cake Enhancements Add 2 cups chopped apples and 1 cup English walnuts to make a really fresh apple cake or Add 3 mashed bananas and cup of pecans.
- Leave apple sauce out when using the above ingredients RAGING RED RASPBERRY 1 White or Chocolate Cake Mix 1 Can Red Raspberry Pie Filling 3 Eggs Top cooked cake with Whipped Cream and Grated Chocolate and nuts BANANA CAKE 1 Yellow or Chocolate Cake Mix 1 can Banana Cream Pie Filling or 14 oz Mashed bananas Glaze cooked cake with Powdered Sugar Glaze FRUIT COCKTAIL 1 Yellow Cake Mix 1 can Fruit Cocktail in its own juice 3 Eggs Top cooked cake with whipped cream PEACH CAKE 1 Yellow Cake Mix 1 28 oz Peaches in its own juices 3 Eggs Top cooked cake with crushed pecans and whipped cream FANTASTIC CHOCOLATE CAKE 1 Chocolate Cake Mix 1 16 oz Sour Cream 3 Eggs ½ cup Chocolate Chips Sprinkle cooked cake with powdered sugar
Chocolate Lava cake Make cake mix as directed on back of package(mix right in the bean pot or in our large serving bowl... Then add one can of readymade 16 oz dark chocolate frosting-dollop on top of cake mix... Place lid on bean pot or put our stoneware plate on top of the large serving bowl Place in microwave for 12 min. When done let cool approx 5 mins. Serve with ice cream or whipped cream or all by itself... Yummy for the chocolate lover! Scoop right out of bean pot or dump cake over onto plate when using the large serving bowl!
CHERRY CHOCOLATE 1 Chocolate Cake Mix 1 can Cherry Pie Filling 3 Eggs Top cooked cake with chocolate syrup, whipped cream or ice cream PUMPKIN CARAMEL 1 Spice Cake Mix 1 can Pumpkin 3 Eggs ½ tsp Cinnamon Drizzle cooked cake with caramel or serve with ice cream and cool whip LEMON POPPY SEED 1 box Lemon Cake Mix 1 can Poppy Seed Filling 3 Eggs Top cooked cake with lemon glaze and whipped cream BLUEBERRY CAKE 1 box White Cake Mix 1 can Blueberry Pie Filling 3 Eggs whites Top cooked cake with ice cream or whipped topping PINEAPPLE SUPREME CAKE 1 Yellow Cake Mix 20 oz can Crushed Pineapple 3 Eggs Frosting: Mix 2 small cans crushed pineapple and 4 oz box of vanilla pudding.
Mix together and fold in 8 oz cool whip. Spread over cake and sprinkle with coconut and pecans or walnuts.
YOUR IDEA CAKE 1 Cake Mix 1 Can Pie Filling 3 Eggs