Recipes

Recipes








SOUPS

Taco Soup: 

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 Celebrating Home Southwestern Chipotle dip mix and stir.
Cook in microwave for 20 minutes.  
Serve with sour cream, cheese and corn chips.

Chicken Stew: 

Place chicken breast in a Bean Pot.
Add 1 can chicken broth,
1 Can Cream of chicken and 1
pkg Onion Soup Mix.

Cook at 250 for at least 4 hours. Add string beans and pour over angel hair pasta.


ENTREES: 



Slow Cooker Stuffed Peppers: 
Prep Time:10 min Total Time:7 hr 10 min 
Makes: 4 servings 

4 medium bell peppers 
1/2 lb. ground pork 
3/4 cup Barbecue Sauce, divided 
1 cup instant white rice, uncooked 
1 cup frozen peas 
1/4 lb. (4 oz.) VELVEETA Cheese cubed 
1/2 cup water 

CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. 
Set pepper shells aside. MIX pork, 1/2 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 slow cooker; cover with lid. Cook 5 to 7 hours on 250 
degrees (or 2-1/2 to 3-1/2 hours on 300 degrees)

BACHELOR’S ROAST: 

Place roast (about 3 lbs) in Bean Pot & pour 1 cup of coke & 2 cups of catsup over it. Cover with lid and
bake for about 30 minutes per lb. at 325 degrees.
Optional: Add onions, pressed garlic. If there are any leftovers, just shred & mix with the sauce & you have
BBQ for a couple of meals. 

Outrageous Chicken & 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
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
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,noodles Parmesan cheese and a tossed salad. Serves 4 to 6.

Italian Roast Chicken: 

1 whole chicken 
1 large fresh tomato 
1 can tomato sauce 15  ounces
1/2 tsp. sugar
2 tsp dried basil
1 tsp. dried thyme
6 garlic cloves,  crushed
Remove all visible fat from chicken  do not take the skin off .
Season with salt & pepper
Rub interior with one crushed garlic clove. 
Place chicken on its back in bean pot. 
Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle with crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over
Cover with lid, cook at 350 degrees for 1 hour and 15 minutes
Remove lid and continue to cook for 15 minutes

Chicken Pot Pie: 

2 lbs cooked chicken
2 cans cream of potato soup  one can of water
1 small bag of frozen veggies
1 can of crescent rolls
Place all ingredients into Bean Pot except the crescent rolls. 
Mix well then place in oven at 350 degrees for about 30 minutes, with lid on
Place crescent rolls unfolded on top of mixture 
 Leave lid off and cook until crescent rolls are golden brown

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.

Cheesy Chicken Casserole: 

3  cups chopped cooked chicken 
1  14 oz. pkg. frozen broccoli florets 
2  cups cooked rice 
1 1/2  cups frozen peas 
1  10.75-oz. can cream of chicken soup 
1  10.75-oz. can condensed fiesta nacho cheese soup 
1  10- to 10.5-oz. can diced tomatoes & green chilies 
1/2  cup milk 
1 /2  tsp. crushed red pepper 
1/2  cup shredded cheddar cheese 2 oz 
1/2  cup shredded mozzarella cheese 2 oz
1  cup crushed rich round crackers 

Preheat oven to 350 degrees. Place chicken in bottom of 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 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.  

Smothered Chicken with Garlic: 

3   tbsp fresh rosemary or 1 tbsp dried rosemary, divided
1/2   tsp  paprika
1/2   tsp  salt
1/4   tsp ground black pepper
 1   whole chicken about 4 lb
1   lemon, cut into quarters
1   tbsp olive oil
2   heads garlic, peeled 

Preheat oven to 350 F 
Lightly spray bean pot with oil.
Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside Remove and discard giblets and neck from chicken cavity.
Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary
Place lemon quarters and remaining rosemary inside cavity of chicken.
Place chicken breast side up into bean pot
Rub chicken with oil and seasoning mixture, arrange garlic around the bird in the bean pot.    Bake with lid on for 60 minutes 
Remove lid and continue roasting 30-40 minutes
Yield: 4-6 servings

Cranberry Chicken: 

Mix one can of whole berry cranberries w/ can of cream of mushroom soup & one packet of onion soup mix.  
Pour over top of chicken in bean pot. 
Cover with lid, place in oven; bake for 1 1/2  - 2 hours at 350.

Juicy Roast Chicken: 

1 tablespoon  all-purpose flour  
1/2 teaspoon garlic powder 
1/2 teaspoon paprika 
1/2 teaspoon salt 
1/4 teaspoon coarsely ground black pepper 
1/4 teaspoon dried thyme leaves 
1 whole chicken (3 1/2-4 1/2 pounds) 
1 tablespoon  olive oil  

Preheat oven to 350F
Lightly spray your bean pot with oil
Combine flour, garlic powder, paprika, salt, black pepper and thyme
Remove and discard giblets and neck from chicken cavity.
Rinse chicken with cold water; pat dry with paper towels. Trim excess
Rub outside of chicken with oil coat completely with seasoning mixture
Place chicken, breast side up, in the bean pot.
Roast, uncovered, 60-75 minutes

Mushroom Pork Chops: 

Empty 1 can of cream of mushroom soup into bean pot
Crush clove of garlic; mix in  1/4cup white wine
Place thick sliced pork chops on top, cover with lid.
Bake 325 degrees for 45 minutes

Micro Tenderloin: 

Pork tenderloin, 1-1 1 /2 lbs.
Teriyaki marinade (try also with barbecue sauce)
Add tenderloin to bean pot.  Pour teriyaki marinade over tenderloin until marinade covers half the tenderloin.  Coat the entire tenderloin.  Microwave 12-15 minutes.

Jambalaya: 

5 fully cooked sausages; 2 spicy and 3 not-so-spicy.
2 cups chicken broth
1/2 cup white wine
1 cup raw brown rice
1 can (and juice) Italian stewed tomatoes
1/2 can drained and rinsed black beans
1/2 chopped onion
1/2 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
1 hour before eating, stir in frozen shrimp and turn up to 350.

Smoked Sausage with Vegetables: 

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 350F for about 20-30 minutes or until vegetables are done.

Baked Ham: 

Place ham in Bean Pot Cover with lid. Place in 350 oven for 2 1/2 hours to 3 hours
glaze ham in last 30 minutes of cooking with room temperature pineapple and brown sugar glaze.

Bean Pot Pork Chops: 

4 Pork Chops
1 can Cream of Mushroom Soup or Cream of Chicken soup
1/2 envelope Liptons Onion Soup
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

Sweet and Sour Pork: 

1 can 20 ounces pineapple chunks in juice
1 1/2 to 2 pounds pork shoulder, cut into strips
1 medium green bell pepper, cut into strips
1/2 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
1/2 teaspoon salt, or to taste
Hot cooked rice

Drain pineapple, reserving juice. Refrigerate pineapple chunks until ready to use.
Place pork in your Home & Garden Party slow cooker /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

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
Super Bowl Short Ribs
4 lbs. Boneless beef short ribs     
16 oz. Tomato sauce
1-cup dark brown sugar
1/2 cup soy sauce
2-3 med red onions coarsely chopped 
3 tablespoon Cinnamon

Remove all visible fat and slice into 2 inch strips about 1/2  - 3/4 inch thick
Place in the bean pot and add other ingredients, which have been mixed together thoroughly
Cover with the lid and bake at 325 degrees for 2 hours, stir occasionally

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. Serve in the soup and sandwich set, just add chips or bread

Chicken and Wild Rice: 

6 boneless skinless chicken breast halves 
1 pkg. long grain &  wild rice w/seasoning packet
1 can cream of chicken soup
1 can cream of celery soup
1 can water
Combine rice, seasoning  from box, both cans of soup & 1 can water in bean pot
Place chicken on top and cover with lid
Bake at 350 for about 2 hours

Hawaiian Chicken: 

Place the whole chicken in bean pot & pat dry. 
Using pastry brush, brush on a thick coat of Apricot Jam
Pour a can of pineapples over chicken with some maraschino cherries
Cover with lid & bake for 1 1 1/2 - 2  hours at 350
Use juices from chicken as gravy
Serve with white rice & a green vegetable.


BEAN POT ENCHILADAS: 

1 lb ground beef
1/2 cup chopped green pepper
1 cup chopped onion
1 can black beans
1 can pinto/kidney beans (drained)
1 can diced tomatoes
1/3 cup water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 cup shredded monterey jack cheese
1 cup sharp cheddar cheese
6 flour tortillas (cut into quarters)

Brown ground beef, onion and green pepper. Add the next 8 ingredients. Heat on high for 2 – 3 minutes. Simmer for 5 minutes. Combine cheeses. In bean pot, layer about 3/4 cup beef mixture, one tortilla (4 quarters) and about 1/3 cup cheese. Repeat layers. Cover and cook in oven on low for 2 – 3 hours. Great served with sour cream. 

Lemon Garlic Chicken: 

Place whole roasting chicken in bean pot 
Add one whole lemon 
Add one head of garlic unpeeled in cavity of chicken 
Season with salt & pepper
Cover with lid and cook for 1 1/2 -2 hours at 350
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 1/2 envelope of Lipton
Onion Soup Mix
Bake 6 -8 hrs at 250 degrees.  Cook 2 cups of instant rice & serve with your favourite veggies

Easy Teriyaki Chicken: 

1 large pack of boneless, skinless chicken thighs
1 bottle Teriyaki 30-minute Marinade by Lowrys
Dump both in bean pot at 350 for 3.5 hours
Bake potatoes and pour Teriyaki sauce over potatoes and chicken.
Honey Mustard Chicken
Place roasting chicken in the bean pot and 
pour FAT FREE honey mustard dressing over the top
Cover with lid.  Cook for 1 1/2 - 2  hours at 350 F


Yummy Roast: 

Trim beef roast and cut into 4 uniform pieces. Place roast in slow cooker. 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 cooker. 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.
Spiced Pepper Steak
1 1/2 pounds round steak, cut into strips about 1 x 3-inches
2 tablespoons cooking oil
1 large onion, chopped
1/4 cup soy sauce
1 clove garlic, minced
1 teaspoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 can (14.5 ounces) diced tomatoes with juices
2 medium green bell peppers, seeded and cut into strips
1/4 cup cold water blended with 1 tablespoon cornstarch
Heat oil in a heavy skillet over medium heat; brown beef strips quickly. Drain beef and place in Beanpot then top with onion. Combine soy sauce, garlic, sugar, salt, pepper, and ginger; pour over beef and onion. Cover your Home & Garden Party slow cooker /Bean pot; cook at 350 degrees setting for 2 hours. Add tomatoes and green bell peppers; cook 1 hour longer. Stir cornstarch mixture into the pot; cook on HIGH setting until thickened. Serves 6.

Super Easy Fajitas: 
Ingredients.
--2 lbs of thin cut stir fry beef (you could use chicken)
--1 or 2 packets of fajita seasoning mix by McCormick
--1 onion
--2 bell peppers (I used 1 orange, 1 yellow)
--1/2 cup of water 

The Directions.
Dump your meat into the Beanpot. 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.

Barbecued Chicken and Cornbread Casserole:  

--1 pound of cooked, or practically cooked chicken, cubed or shredded 
--1 small sweet potato, peeled and cut in 1-inch chunks 
--1 red onion, diced 
--1 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1/4 cup hot water

cornbread topping:
use a mix and follow the directions on the box (minus the oil or butter)

Preparation:

Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the Beanpot. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on 250 degrees for 6-8 hours.

Chili Con Queso: 

1 lb. Velvetta 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.

Fajita Chicken Bake: 

1 lb. Grilled Chicken Strips (precooked)
2 pkg crescent rolls 
1 can diced Tomatoes (drained well)
1 diced Onion & 1 diced Green Pepper
2 C. Mexican Taco Cheese

Mix all the ingredients together.  Put together and cook the same as the taco bake.

Optional Sauce for Topping:  Celebrating Home Salsa Ranch Dip Mix 
(dip mix, 8 oz. sour cream & 1/2 cup real mayo)



Bean Pot Hamburger Helper: 

Crumble ground beef, microwave 5 minutes, re-crumble, and microwave another 5 minutes & then drain the grease.  Add hot water & ingredients according to box.  Stir & microwave 25 minutes or bake in oven for 45 minutes @ 350 degrees. NO stirring required!!!!  You can be baking/cooking dinner while getting ready for the evening.      
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
1/2 cup HGP apricot preserves
1/2 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoon light brown sugar, packed
1 medium onion, sliced


Burgundy Pot Roast:

Place the roast in the  Bean Pot
Add 1 cup burgundy wine, 1 can (8oz) tomato sauce & 1 pkg. dry vegetable soup mix.
Cover with the lid & bake 3-3 1/2 hours at 325 F.
Serve hot over egg noodles.
Pork Chops & Gravy: 

Place pork chops in Celebrating Home Bean Pot.
Mix 1 can of cream of mushroom soup with 1/4 white wine and 2 cloves pressed garlic. Cover chops with soup mixture.
Cover with the lid. Bake at 375 F for 1 1/2 hours.


Pork Chops & Rice: 

Empty contents of purchased rice/pilaf mix (Uncle Bens 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 350 F.
Bachelors Roast
Place roast (about 3 lbs.) in Bean Pot
Pour 1 can of Coke
Spread  2 cups of catsup on top
Cover with the lid.
Cook for about 30 minutes per pound.
Optional: Add onions and pressed garlic.


Celebration Roast:

1 can cream of mushroom soup
1 can of Coke
1 pkg. Liptons Onion Soup mix

Place roast in Bean Pot. Cover with the lid. Bake in 350 F oven for about 3 hours.
Pot Roast:

Place the roast in the Bean Pot. Add potatoes, carrots, onions, celery, salt and pepper.
It is not necessary to add water. Cover with the lid.
Put into 325 F oven for 2 to 3 hours, depending on how large the roast is.
Remove roast and vegetables from bowl. Use broth to make gravy

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, 3 TBSP bread crumbs,1/2 tsp salt.  Mix & shape into 30 balls.  Place meatballs in large microwaveable dish and microwave until cooked through.  
Drain & place in Bean Pot. 

Slow cook at 250 F for 5 to 6 hrs. For hors doeuvres, shape into mini-meatballs.

Chicken ala Bean Pot: 

4-5 boneless skinless chicken breasts
1 can chicken broth
1 can cream of celery soup
Place chicken in Bean Pot and pour soups over chicken.  

Cover w/ lid & bake at 350 F until done (1 to 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.


Bean Pot Lasagna

I love this recipe because, usually when I make lasagna the traditional way, it takes forever to layer and falls apart when I try to cut it. This way, it’s already “cut” and everyone loves it just as much.

Ingredients:

box lasagna noodles
1 large jar spaghetti sauce
16 ounces cottage cheese
1 egg
1 pound hamburger/Italian sausage
1 cup water

Directions:
Place thawed meat in bean pot. Cover with lid and microwave for 2 minutes. Break up the meat and cover again. Microwave for an additional 2-4 minutes until browned. Drain any excess fat.

Break up noodles and place in bean pot. Mix egg with cottage cheese, then add to bean pot along with sauce. Add water and mix again.

Place lid on bean pot and microwave for 20 minutes, stirring every 5 minutes. If lasagna starts to look dry, add a little more water as the noodles tend to absorb the liquid.

White Bean Chicken Chili

3 cans of Northern White Beans
1 jar of salsa 
2 cans of chicken (drained)
shredded cheese 
sour cream

Heat all ingredients in bean pot and microwave until hot (approx. 5 minutes). Top with shredded pepper jack and monterey jack cheese & sour cream. 


BREAKFASTS: 
Festive  Breakfast: 

8 Apples - 4 varieties (for different textures & flavors).  Peel, core & chop apples.
Place in bowl; add 3/4 cup water and 3/4 cup sugar; 1 TBSP cinnamon; if you like, add 1/3 cup raisins or craisins & some pecans, mix & put all into bean pot.  

At 11PM on the night before: 
Put the Bean Pot in your oven at the lowest temp. (about 250 F).
When you wake up in the a.m., your house will smell marvellous!  
Serve the hot Apple Topping over pancakes or waffles.

Egg casserole in 10 minutes:  

12 large eggs 
1/4 cup shredded cheddar cheese 
1/4 cup milk 
6-8 slices of cooked bacon or crumbled sausage 
salt/pepper to taste 
Put it all the in beanpot and scramble. Place lid on beanpot and microwave on high for 4 
minutes. Take out of microwave and re-scramble. Replace in microwave and cook on high for 
5-6 minutes on high! 


APPETIZER: 

50-Yard Line Hot Dog Fondue: 

Prep Time:5 min Makes: 24 servings, 1 appetizer each 

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. 

Chili Con Queso: 

1 lb. Velvetta 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


SIDE ITEMS: 

Steamed Broccoli 

One head of broccoli 
3 Tablespoons of Water 

Wash fresh broccoli thoroughly. Cut end of stems off. Place insert in bean pot with 3 Tablespoons of water. Place broccoli florets on insert. Put top on bean pot. Place in microwave on high for 7 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 (1 can condensed cream of mushroom soup undiluted)
1 cup milk or half & half 
½ to 11/2 cup dry bread crumbs 
3 tablespoon butter or margarine melted 
Lightly spray inside Bean Pot with Pam or cooking spray. Layer a third of the potatoes, combine flour, 
salt, pepper, and sprinkle a third of that over potatoes – top with a third of the onion combine soup and 
milk in batter bowl mixing well – pour a third of that over onions. Repeat layers twice. Combine bread 
crumbs and butter – sprinkled over top. Cover and bake at 350°F for 1 hour, uncover and bake for another 
20-30 minutes more until potatoes are tender.


Garlic Cheese Potatoes:

Place peeled and sliced potatoes in the Bean Pot. Melt ½ stick butter with 2-3 cloves pressed garlic. Pour 
over potatoes. Sprinkle 2 chopped scallions over potatoes and ¼ cup grated Parmesan cheese. Cover with 
the lid, bake at 350°F for 30-45 minutes, or until done. Remove top and let brown for 7 min. 

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 
Juice and finely grated zest of 1 orange 
1/4 cup honey 
Dash nutmeg 

Arrange sweet potato cubes in the 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: 

3 cans (15 oz. each) pinto beans, drained, rinsed 
1 cup Barbecue Sauce 
1 small onion, chopped 
1/4 cup firmly packed light brown sugar 
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.  Makes 10 servings, 1/2 cup each. 

Baked Beans: 

Combine 2T brown sugar, 1T mustard, 1C catsup 2 (15 ounce) cans pork and beans in the Bean Pot. Bake 
1 hour at 350°F.  

Italian Potatoes: 

Place peeled and sliced potatoes in the Bean Pot. Melt ½ stick butter; add 1TBS. Good Season’s Italian 
Salad Dressing mix. Pour over potatoes. Cover with the lid. Bake at 350°F for 30-45 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 chedddar cheese. 
Replace top and set aside to allow cheese to melt. Serve and enjoy!

Hot Spinach Artichoke Dip: 

1 package of Celebrating Home Garden  Medley Spinach Dip Mix
1 can of artichoke hearts (drained and chopped)
8 oz. sour cream
8 oz. cream cheese
½ cup of Parmesan cheese (grated)
1 cup mozzarella cheese (shredded)

Mix all ingredients together in a Celebrating Home Bean Pot and bake on 350° for 20 minutes.

Baked Potato Curls: 

Peel and slice 4 potatoes and place in Bean Pot. Chop 1 bunch green onions & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onion. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, 1/2 cup sour cream, & 1/2 stick melted butter. Mix together & pour over potatoes. Cover with the lid and bake at 400 F for 20 minutes.

Salsa Fried Potatoes:

In a medium bowl, mix together 1 cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1/4 cup fresh cilantro, add salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in the Bean Pot, cover with the lid & bake for about 30 minutes at 350 F. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted.
Garlic Cheese Potatoes: 

Place peeled and sliced potatoes in the Bean Pot.
Melt 1/2 stick butter with 2-3 cloves pressed garlic and Pour over potatoes.
Sprinkle 2 chopped scallions over potatoes and 1/4 cup grated Parmesan cheese.
Cover with the lid, bake at 400 F for 20 minutes, or until done.
Remove top and let brown for 7 min.

BREADS: 

Beer Bread:

3 cups of Self Rising Flour
1/4 cup of sugar
1 can of beer (or any carbonated soda pop)

Mix all the ingredients and bake at 350 degrees for 30 - 40 min. depending on size of pan or bowl using.  This is great to bake in the Celebrating Home loaf pan.

DESSERTS: 

Banana Split Ice Cream Cake: 

In the bean pot, fold together 12-oz non-Dairy Whipped Topping (Cool Whip)
with 14-oz  can sweetened condensed milk.  
Gently fold in 21-oz can cherry pie filling.
Drain 8-oz can crushed pineapple and fold the pineapple into the mixture. (Drink the juice.)  
Cut 3 bananas into chunks and fold into mixture.
Chill for 2 hours and serve. Tastes like a banana split!
Pecan Dump Cake: 

1 Butter Pecan or Yellow cake mix
1 large can sliced peaches in heavy syrup
1 stick sliced butter
1 cup coconut
1 cup chopped pecans

Slow Cooked Bread Pudding: 

4 cups French bread cubes, toasted
2 1/2 cups milk, scalded, cooled slightly
2 eggs, beaten
3/4 cup sugar
1/4 teaspoon cinnamon
dash nutmeg
dash salt
1 teaspoon vanilla extract
2 tablespoons melted butter
1/2 cup raisins, optional
dessert sauce or whipped cream for garnish

Lightly butter your Celebrating Home Bean pot then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on 200 degrees for 5 to 6 hours, until bread pudding is set. Serve with whipped cream.
Dump Cake: 

1 box cake mix (any kind, prefer with pudding in mix)
1 can pie filling (any kind)
2 eggs

Mix all ingredients (do not follow instructions on cake mix box; just need the powerded mix) in Celebrating Home serving Bean Pot.  Flatten somewhat on top and scrape off sides.  Cover and microwave on HIGH for 13 minutes.  Check with knife down center to see if done.  Let cool about 15 minutes without plate, then dump onto plate.  Drizzle with powdered sugar, chocolate or caramel syrup or icing.

MORE DUMP CAKE IDEAS: 

BLACK FOREST: 

1 Devils food cake mix
1 can cherry pie filling
3 Eggs
Top with chocolate syrup, whipped topping or ice cream

LUSCIOUS LEMON: 

1 Lemon cake mix
1 Can lemon pie filling
3 Eggs
Top with a lemon glaze and whipped topping

CARAMEL APPLE: 

1 Butter pecan cake mix
1 Can apple pie filling
3 Eggs
Drizzle with caramel.  Top with ice cream or whipped topping

APPLE CINNAMON SPICE: 

1 Spice cake mix
1 Can apple pie filling
3 Eggs
1/4  cup oil
Drizzle with caramel.  Top with ice cream or whipped topping

RAGING RED RASPBERRY: 

1 White or Chocolate cake mix
1 Can red raspberry pie filling
3 Eggs
Top with whipped cream and grated chocolate

PECAN DUMP CAKE: 

1 Butter pecan or yellow cake mix
1 large can sliced peaches
1 stick sliced butter
1 cup coconut
1 cup chopped pecans

Lightly spray bean pot first, then add peaches, sprinkle cake mix, dot with butter.  Sprinkle coconut and pecans. Bake covered 1 hour at 350 degrees.

Banana Cake: 

1 yellow or chocolate cake mix
1 can banana cream pie filling or 14 oz of mashed bananas
3 eggs 
Glaze with powdered sugar glaze.

Fruit Cocktail: 

1 yellow cake mix
1 can fruit cocktail in its own juice
3 eggs  
Top with whipped topping.

Peach Cake: 

1 yellow cake mix
1 28 oz. can peaches in its own juice
3 eggs
Top with crushed pecans and whipped cream.

Fantastic Chocolate Cake: 

1 chocolate cake mix
16 oz. sour cream
3 eggs
1/2 cup chocolate chips
Sprinkle with powdered sugar.

Cherry Chocolate: 

1 chocolate cake mix
1 can cherry pie filling
3 eggs
Top with chocolate syrup, whipped topping or ice cream.

Pumpkin Caramel: 

1 spice cake mix
1 can pumpkin
3 eggs
1/2 tsp. Cinnamon
Drizzle with caramel ice cream topping and cool whip! A sprinkle of cinnamon sugar on cake 

Lemon Poppy Seed Cake: 

1 box lemon cake mix
1 can poppy seed filling
3 eggs
Top with lemon glaze and whipped cream.

Pineapple Supreme Cake: 

1 yellow cake mix
20 oz. can of crushed pineapple
3 eggs 
Frosting: Mix 2 small can crushed pineapple and 4 oz. box of vanilla pudding. Mix together and fold in 8 oz. container of cool whip. Spread over cake and sprinkle with coconut and nuts.

Pineapple Upside Down Cake: 

1 yellow cake mix
1 small can crushed pineapple in its own juice
3 eggs

Mix all together and set aside.
In the bottom of the fluted bowl, sprinkle with 1/2 cup brown sugar.  Arrange a small can of pineapple rings in the bottom and place a cherry inside each ring. Now pour batter over top and microwave.

Bean Pot Chocolate Pudding Cake: 

1/2 cup oil  use a little to grease the pot
1 cup water
4 eggs
8 oz sour cream
1 lg package instant chocolate pudding 6 serving size
1 box chocolate cake mix
8 oz chocolate chip morsels
Stir together and cover and bake for 2 hours at 325 degrees.  Serve with vanilla ice cream.

The Lemon Irby Cake: 


1 Yellow cake mix

1 Can lemon pie filling

3 Eggs



Melt 4 TBSP. of white cake frosting in the microwave. Poke holes throughout the top of the cake with a skewer. Drizzle hot, melted frosting over the top of the cake. 



Fruit Compote: 

16 oz applesauce
3/4 cup brown sugar
1/4 cup butter
Microwave in Bean Pot until butter is melted and mix. 
DRAIN the following fruits & place in Bean Pot 
16 oz can peaches
16 oz can pears
20 oz can pineapple chunks
16 oz can blue plums or black cherries
3 1/2 oz jar maraschino cherries
Add 2 bananas, sliced. 
Sprinkle w/ mix of 3 TBSP brown sugar and 1/2 cup nuts
Bake uncovered for 1 hour at 300 degrees

Chocolate Lava Cake 

Mix box of chocolate cake mix according to directions on box (eggs, oil and water), pour into your beanpot.  Top with one can of chocolate frosting (add by spoonfuls (dollops) over the top of the cake, using the whole can). Bake in microwave for 12 minutes with the lid off. Let sit for a couple of minutes with the lid on and then scoop out and enjoy! Serve with vanilla ice cream! 

Chocolate Covered Strawberry Lava Cake

Mix box of strawberry cake mix according to direction on box (eggs, oil and water), pour into your beanpot. Top with one can of chocolate frosting (add by spoonfuls over the top of the cake (dollops) over the top of the cake, using the whole can). Bake in the microwave for 12 minutes with the lid off. Let sit for a couple of minutes with the lid on and the scoop out and enjoy! 

Bean Pot Popcorn 

Mix together 3 Tablespoons of oil and 1/3 cup of popcorn. Cover and microwave for 5 minutes. Simple and CHEAP! 

Deep Dish Chocolate Chip Cookie (single serving - made in the mini-beanpot)

1 T. melted butter 
1 T. white sugar
1 T. brown sugar
3 drops of vanilla 
pinch of salt
1 egg yolk 
1/4 c. flour 
2 T. chocolate chips 

Microwave 40-60 second in the mini beanpot. Top with ice cream and chocolate or caramel fudge. 

Caramel Crunch Cake 

1 devil's food cake mix 
1 can of coke 
1 can sweetened condensed milk 
1/2 c. caramel (or butterscotch) ice cream topping 
5 fun size Butterfingers (crushed)
8 oz. Cool Whip

Mix cake mix and coke in bean pot, microwave with lid on for 12 minutes. Poke holes in cake with fork while warm and pour condensed milk and caramel topping over cake. Allow to cool and then top with cool whip.  and crushed Butterfingers. 




1 comment:

  1. THANK YOU FOR ALL THE RECIPES THAT I CAN USE WITH MY CELEBRATING HOME BEAN POT!!! I AM A INEXPERINCED COOK SO IF YOU COULD INCLUDE WHETHER THE MEAT IS THAWED OR USING FROZEN MEAT AND THE COOKING TIMES AND TEMPS IT WOULD BE MOST APPRIECIATED.

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