Baked Potatoes

Alfredo Green Beans

Potato Casserole

Preheat oven to 400 degrees:

8 to 10 diced potatoes
Place in a 9 x 13 Celebrating Home Casserole Dish

Mix together:
2 cups milk
2 cups cream
1/4 cup flour
Salt
Pepper

Pour over potatoes.
Cover with foil. 
Bake 45 minutes

Remove foil and sprinkle shredded mozzarella cheese over potatoes.  Return to oven uncovered for 10 minutes.

Optional: 1 bottle Hormel real bacon bits

Broccoli Salad

From Mary Crowley's Cooking with Love and Butter Cookbook

Ingredients:

1 head broccoli

1 medium red onion - diced
1/2 lb. bacon or real bacon bits
8 oz. shredded cheddar cheese

Topping
1/2 cup mayo
1/4 cup sugar
1 Tablespoon vinegar

Cut broccoli into bite size pieces, fry bacon and break into bite size

pieces, add onion and cheese.. Combine all topping ingredients in a
separate bowl and mix well. Add to salad...enjoy! I keep this in my Bean Pot to keep fresh

Loaded Chicken & Potatoes

 Ingredients:

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes...
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

Directions:

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

Bean Pot Cheesy Green Bean Casserole

Ingredients:
2 cans CAMPBELL'S Healthy Request Cream of Chicken Soup
1 cup milk1 cup finely shredded cheddar cheese
Pepper to taste
2 cans of FRENCH'S French Fried Onions - Cheddar flavor...
4 cans green beans, drained
Set aside one can of FRENCH'S Cheddar Fried Onions

Mix everything else in CELEBRATING HOME BEAN POT
Microwave on high for 10 minutes or until hot.Stir.
Top with remaining can of FRENCH'S Cheddar Fried Onions.
Bake in oven at 350 for 5 minutes to get them crispy.
Makes approx 12 serving

 

Bean Pot Potato Soup

Ingredients:1 (30oz) bag frozen shredded hash browns
3 (14.5oz) cans chicken broth
1 can cream of chicken soup
2 Tbsp minced onion flakes
1 tsp pepper
1 tsp salt
1 (8oz) package cream cheese
 
Directions:In bean pot, combine everything except for the cream cheese. Cook for 2 hours at 325. About 15 minutes before serving, add cream cheese. Stir until melted and thoroughly combined. Serve with cheese, sour cream, bacon bits, green onions.

Creamy Cucumber Salad

 Ingredients:
1 medium red onion (roughly diced)
2 medium cucumbers (peeled, sliced 1/2 in thick & halved)
1/2 green pepper (thinly sliced & cut in 1 in strips)
2 large tomatoes (seeds removed & diced)
2 tablespoons white vinegar
1/2 cup mayonnaise
1 tablespoon dried parsley flakes
4 tablespoons granulated sugar
1 teaspoon seasoning salt (to taste as desired)
1 teaspoon dried dill

Directions:
 Peel & slice cucumbers in 1/2 in thick slices. Then half ea slice & transfer all slices to a large bowl.  Dice red onion, add to the bowl. Quarter tomatoes, remove seeds, dice the tomato and add to the bowl. Thinly slice 1/2 green pepper, cut into 1 in strips and add to the bowl. Toss veggies. Add all remaining ingredients and mix well.  Refrigerate at least 2 hrs, stir after 1 hour.  

 

 Note: Cucumber sliced to thin may wilt, to maintain crunch 1/2 in thick is recommended.  Will salad may appear dry at first it will have a creamy texture by the time you serve!  Feel free to share!

Grape Salad Bean Pot Recipe

Ingredients:
 2 lbs. red seedless grapes
2 lbs. green seedless grapes
8 oz. cream cheese, softened topping
1-1/2 c. brown sugar
1 c. chopped pecans (toasting optional)
8 oz. sour cream
1/2 c. sugar
1 tsp. vanilla

Directions:
Wash grapes. Dry completely. Mix cream cheese, sour cream, sugar, and vanilla. Add grapes and mix well. Put in chilled Bean Pot. Combine brown sugar and pecans. Put this over grapes mixture. Refrigerate.

Frito Corn Salad

If you place your Bean Pot in the freezer for an hour before mixing ingredients your salad will stay cold. 

Ingredients:
1 10 1/2 Bag of Chili Cheese Frito's Crushed
2 Cans of Corn Drained
1/2 Cup Red Onion Chopped
1 Medium Green Pepper Chopped
1 Cup Mayo

Directions:
 Mix all ingredients in Bean Pot except Frito's. Add Frito's right before serving.
 
Yummy!!

Bean Pot Heavenly Rice

Ingredients:
Cook Rice in Microwave in Bean Pot (depending on how much of a serving you want).
Allow rice to cool.
Add: 2-small cans Fruit Cocktail (Drained)
1- small container Cool Whip (thawed)
1/2 pkg. miniature Marshmallows
1/4 cup coconut

Directions:
Mix Together and place bean pot in refrigerator. Serve cold.

Cheesy Potato Soup

Ingredients:
3 lbs. red potaotes
¼ cup butter
¼ cup flour
8 cups half & half
1 (16 oz) pkg. Velveeta cheese, melted
pepper
garlic powder
½ lb. bacon, fried crisp
1 cup cheddar cheese, shredded
½ cup fresh chives, chopped
½ cup fresh parsley, chopped

Directions:
Use enough potatoes to fill the Bean Pot ¾ 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 would like for your soup, continue to cook and check until done to your liking.
In a separate pan combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half and half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta, stir well.
Drain potatoes of most of the liquid (not necessary to drain all) and add cream mixture to potatoes in Bean Pot. Stir in pepper and garlic powder to taste. Cover and microwave 10-15 minutes, stirring occasionally.   Top with crumbled bacon, shredded cheese, chives and parsley.

Mexican Cornbread

Ingredients:
2 Cups cornmeal
1/4 cup sugar
2/3 cup oil
3 eggs

1 small onion (diced)
15 oz. can creamed corn
1 cup buttermilk
1 cup shredded cheese
1 small bell pepper (diced)
1 to 5 jalepeno's (as desired)

Directions:

Mix all together and bake at 350 for 45 minutes

Garlic Cheese Potatoes

Ingredients:
4-5 potatoes (peeled and sliced)
1/2 stick butter
2-3 cloves of garlic (pressed)
2 chopped scallions
1/4 cup grated pomesan cheese

Directions:
Place potatoes in the Bean Pot.  Melt butter with pressed garlic. Pour over potatoes.  Sprinkle scallions over potatoes and grated Parmesan cheese.  Cover and bake at 400 degrees for 20 minutes or until done.  Remove top and let brown for 7 minutes.

Grandma’s Creamy Potato Bake

Ingredients:
1 1/2 pound potatoes
4 hardboiled eggs
1 medium onion
1 garlic clove
6 oz deli ham
1 tsp grainy mustard
1 cup sour cream
1 tsp olive oil
flat-leaf parsley
grated cheese (handful)
1/4 vegetable bouillon cube
salt & pepper

Directions:
Place Peeled potatoes in the beanpot with about 1 cup of salted water and microwave for about 5 minutes or until fork tender, drain after they are cooked if any water left in the beanpot.
Slice the onion in half-rings, put them in a Celebrating Home Serving Bowl (must be Microwave safe) bowl. Grate in the garlic and season them with the crumbled 1/4 bouillon cube and pepper. Mix well.

Covered the bowl with (microwave-safe) plastic wrap and nuke them for 4 minutes at full power until they are translucent 

Chop the ham. (or you can substitute bacon if you prefer), and the hardboiled eggs and parsley and mix together.

In another bowl mix sour cream and season with salt & pepper as well as the coarse mustard, then add the ham, onion, egg and parsley. Stir well and check to see if it is seasoned to your taste.
Cut the potatoes in thick slices, layer them at the bottom of your lightly oiled Beanpot then top them with the veggie and ham mix. Next add a handful of cheese to the top..

Place the lid on the beanpot and place in a preheated oven and bake at 350Fº (200Cº) for 40 minutes (keep an eye on it) until the cheese has melted and turned golden brown.

Great Baked Beans

Ingredients:
8-12 slices bacon; cooked
1 cup onion; chopped
4 tablespoons brown sugar
2 tablespoons prepared mustard
4 tablespoons bacon drippings
4 16 oz. cans pork and beans
2 tablespoons Worcestershire Sauce
¼ cup ketchup

Directions: 

Fry bacon and drain, reserving 4 tablespoons of drippings. Sauté onions in the bacon drippings until tender. Place beans in Bean Pot and add remaining (including bacon and onions) ingredients. Mix well and bake uncovered at 325 degrees for 1½ hours.

Vegetable Medley

Ingredients:

1 medium head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 medium carrots, sliced
1 lb. sliced fresh mushrooms
1 bunch green onions, sliced
1/4 cup butter, melted
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 cup process cheese sauce

Directions:
Place cauliflower, broccoli & carrots in your beanpot with enough water to cover. Place in microwave and boil for 7-9 min or until crisp-tender (don't over cook!). Drain water. In beanpot mix in onions, mushrooms, butter, soup, milk, & cheese sauce. Toss to coat. Either bake at 350 for 40-45 min in oven or microwave till veggies are done. Makes 12 servings

Fabulous Stuffing

Ingredients:

1 loaf white bread dried out
3 or 4 apples
3 large celery stalks
½ lb fresh pork sausage
1 egg
1 medium onion
Thyme (to taste)
Salt & Pepper to taste
1 can Chicken broth

Directions:
Chop fine onions, apple, and celery (can use a food processor if available). Make bread into crumbs or cubes.

Mix all ingredients in a very large bowl til well blended except broth.  Place in bean pot, then pour chicken broth over it so it stays moist during cooking. Bake 325-350 for 2-3 hours OR--- stuff your chicken or turkey and cook inside bird.

Cheese and Onion Bread Casserole

Ingredients:

4 eggs
3 cups milk
¼ tsp ground nutmeg
1 loaf FRENCH bread cubed (about 8 cups)
3 very large onions sliced
2 tblsp olive oil
½ tsp sugar
½ tsp salt
¼ tsp pepper
2 cups shredded Cheddar Cheese

Directions:
Whisk eggs, milk, nutmeg in large bowl.  Add bread cubes and allow to soak about 30 minutes
Heat oil in skillet, Add onions sugar, salt pepper. Cook over medium to low heat until onion is very tender about 15 minutes.  Place ½ of bread mixture in bean pot. Top with half the onion. Repeat. Top with cheese.  Bake at 350 for approximately 45 minutes with bean pot covered. Will puff and brown. Check in the last few minutes if not brown enough remove bean pot lid. Let cool slightly before serving.

Mac N’ Cheese

Ingredients:
2 cups elbow macaroni
1 can chicken broth
2 cups Half/Half
8 oz shredded cheese

Directions:
Place macaroni, broth, and half n half into beanpot Stir then cover with lid. Heat on high in microwave for 14 minutes (rotate every 2 minutes if no turntable) Remove from microwave, add cheese – stir – place lid on Beanpot and let sit 10 minutes stir and serve warm!