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Bean Pot Recipes Minimize

Bean Pot Recipes

Celebrating Home Bean Pots are available in three sizes and a multitude of colors to match any décor

 

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.

 

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.

 

It will help keep your food cold while sitting at your table.

 

The Bean Pot also makes a wonderful ice bucket for casual dinners.

 

Bean Pots make wonderful gifts for weddings, birthdays, Christmas and other special occasions.

 

HELPFUL HINTS

DO NOT PUT YOUR BEAN POT ON THE TOP OF THE STOVE, it will cause stress cracks.

You may need to buy a smaller roast to fit in a smaller size Bean Pot. Just remember to make sure the meat is thawed first before you place it into the Bean Pot.

 

Crock Pot to Bean Pot  Conversions

Crock Pot      Bean Pot

8 hrs low     =   2 hr 325

3 hrs high     =    1.5 hr 325

 

CHICKEN

 

ROTISSERIE STYLE CHICKEN

Whole chicken (innards removed, of course)

2 C water

1 chicken bouillon

Seasoning mix of your choice- like 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

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 350°F for 1 hour.

 

BARBEQUE CHICKEN, PORK CHOPS, ETC.

Place meat in Bean Pot. Pour your favorite barbeque sauce over all. Bake at 350°F until done.

 

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 2 hrs at 350 degrees.

Cook 2 cups of instant rice & serve with your favorite veggies.

 

TUSCAN CHICKEN

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.

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 1.5 - 2 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 1.5 - 2 hours – yummy for your tummy!

 

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 slow cooker. Place chicken in the slow cooker; top with mushrooms and remaining sauce. Cover and cook on 350 setting for 1.5 - 2 hours. Serve with hot cooked spaghetti, Parmesan cheese and a tossed salad. Serves 4 to 6.

 

CHICKEN POT PIE

2 lbs cooked chicken, 2 cans cream of potato soup (only 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 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!

 

Hawaiian Chicken
Place whole chicken (I used a 5lb whole chicken) in Bean Pot / Slow Cooker, 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 1-½ hours at 375 Use juices from chicken as gravy. Serve with white rice & a green vegetable.

 

*** MICROWAVE OPTION!!

8 chicken thighs boneless

rub them with pappy’s seasoning mix, put in the Bean Pot , and add a can of chopped pineapple , juice and all and Maraschino Cherries, put in microwave for 30 mins.

 

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 2 hours. Add string beans and pour over angel hair pasta.

 

Bean Pot Lemon chicken legs
4 lbs- chicken thighs
1 Tbsp ground oregano
1 rosemary sprig
4 Tbsp lemon juice
1 cup- white wine
1 Tbsp olive oil
2 garlic cloves
1 tsp powdered chicken bouillon
Salt and pepper

Preparation:
1. In a flat dish, mix lemon juice, white wine, olive oil, crushed garlic, oregano, powdered bouillon, rosemary, salt and pepper.
2. Add the chicken, and let marinate at least 5 hours.
3. Put chicken and half of the marinade into Bean Pot.
4. Cook on 250 for 4 to 6 hours until the chicken is golden.

 

 

Tuscany Chicken Bean Pot Style!
8 chicken legs, skin removed
4 Tbsp- flour
2 red onions
6 garlic cloves
1 15 oz can tomatoes 
2 oz- anchovies
3 Tbsp sun-dried tomatoes
2 Tbsp balsamic vinegar
2 Tbsp Italian seasoning
¼ cup- capers (optional)
½ cup- olivessalt and pepper

Preparation:
1. In a plastic bag, mix flour, salt, and pepper. Add chicken and shake until meat is well covered.
2. Put chicken in Bean Pot, add chopped onions, minced garlic, canned tomatoes, chopped anchovies, chopped sun-dried tomatoes, vinegar, and Italian seasoning. Mix.
3. Cook on 250 for 6 to 8 hours.
4. Then add capers and olives, and cook on 425 for 15 min.

 

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 POT ROAST

Put in Bean Pot: 5 or more chicken pieces

Add: 5 to 7 small red potatoes cut in ½’s

1 can chicken broth, a little butter, mix.

1 can water (to cover all) add a few carrots &

Celery stalks. Bake at 375 with lid on 1 hr.

 

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.

 

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 B/P 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 BBQ CHICKEN OR RIBS:

Place uncooked ribs or chicken in B/P. 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 min. to brown.

 

Cheesy Chicken and Rice

5-6 chicken breasts (may be frozen)
2 cans Cheesy Broccoli Soup
2 cans chicken broth (with garlic)

Mix all ingredients in Celebrating Home Bean Pot, cover and bake in a 250 degree oven for 3 hours.

Add 1 bag frozen vegetables (broccoli) and 2 cups Minute Rice 1 hour before serving. Put back in oven & serve hot.

 

Creole Chicken
1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces
1 can (14.5 ounces) tomatoes with juice
1 1/2 cups chicken broth
8 ounces fully cooked smoked sausage, sliced
1/2 to 1 cup diced cooked ham
1 cup chopped onion
1 can (6 ounces) tomato paste
1/4 cup water
1 1/2 teaspoons Creole seasoning
a few dashes of Tabasco sauce or other hot pepper sauce
2 cups instant rice, uncooked
1 cup chopped green bell pepper

In Bean pot, combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water, seasoning, and Tabasco. Cover and cook on 250 degrees for 5 to 6 hours. Add rice and green pepper to Bean Pot and cook for 10 minutes longer, or until rice is tender and most of the liquid is absorbed.
Serves 6

 

Slow-Cooked Asian Chicken

INGREDIENTS

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

2 tablespoons canola oil

1/3 cup soy sauce

2 tablespoons brown sugar

2 tablespoons water

1 garlic clove, minced

1 teaspoon ground ginger

1/4 cup slivered almonds

 

DIRECTIONS

In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to Bean Pot/ slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. 
 Cover and cook on 250 degrees for 5-6 hours or until chicken juices run clear. Remove chicken to a serving platter sprinkle with almonds. Yield: 4-6 servings. 

 

SPAGHETTI CHICKEN

Mix in Bean Pot: 1 Jar of Spaghetti sauce (Ragu)

4 Drained 5 oz. cans of cooked chicken

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

 

Slow Cooker Orange Chicken Recipe


The Ingredients.
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela's Baking Mix)
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed

(I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

The Directions.
Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your Bean Pot /slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook for 6 hours t 250 degrees, or for 3 to 4 hours at 400 degrees. Serve over white or brown rice.

 

 

Bean Pot Chicken Minestrone
2 cups- cooked chicken
4 carrots
2 celery stalks
2 turnips 
1 tsp paprika
4 cups- chicken stock
1 bay leaf
4 Tbsp fresh parsley
2 cups- cooked pasta
Salt and pepper

Preparation:
1. Peel and dice white part of leek, carrots, celery and turnip.
2. Put in Bean Pot with stock, parsley, bay leaf and paprika. Add salt and pepper.
3. Cook at 250 degrees for 4 hours, add diced chicken, Cook for 2 more hours.
5. Discard bay leaf. Add cooked pasta, mix, and adjust seasoning. Garnish with fresh parsley.

 

 

 

Smothered Chicken with Garlic

Ingredients:

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/1.8 kg)

1           lemon, cut into quarters

1          tbsp olive oil

2          heads garlic, peeled (about 40 cloves)

 

Directions:

Preheat oven to 375°F. 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. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into Bean Pot.

Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until juices run clear. Remove chicken from Bean Pot; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.

Servers 4-6

 

 

SAUSAGE and PORK

 

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 350°F for about 20-30 minutes. Or until veggies are done.

 

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 stoneware. Stir the rice in the liquid. --cover with chopped vegetables, frozen corn and garlic --put in the black beans --add sausage --cook on 350 degrees for 3. --an hour before eating, stir in frozen shrimp and turn 350.

 

Bean Pot Ham  serves 10 

7-8 pound bone-in spiral-cut ham

1 cup dark brown sugar

1/2 cup all natural maple syrup

2 cups pineapple juice 


The Directions. 

Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on 250 for 6-8 hours. If possible, baste ham with collected juice from the bottom of the Beanpot an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.

 

PORK CHOPS & GRAVY

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 375°F for 1 ½ hours.

 

PORK CHOPS & RICE

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 350°F.

BEAN POT PORK CHOPS

4 Pork Chops

1 can Cream of Mushroom Soup or Cream of Chicken soup

1/2 envelope Lipton’s Onion Soup

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

 

SWEET AND SOUR PORK

1 can (20 oz) 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 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 350 degrees for 3 hours. Add pineapple chunks about 30 min 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.

 

PORK AND APPLES

4 pork chops dredged in flour

Brown in Pam or olive oil place pork chops in bean pot add 1 large onion sliced throw in leftover flour cut up potatoes and add) I like them sliced with skins still on just scrubbed) Salt and pepper to taste Add Apple juice about 1 1/2 cups, 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 1/2 way with apple juice

    

SAUSAGE AND EGG PUFF

You will need:

Brown 1 lb. ground sausage

2 slices of bread or tortillas

1 cup of grated sharp cheddar cheese

6 eggs

1& 2/3 cup milk

½ tsp. Salt

(if desired 1 drop of Tabasco sauce, 1tsp. Dry mustard, and I tsp. Wor. Sauce.)

Layer in B/P: 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 350 degrees uncovered 45 min. until golden brown.

 

Bean Pot Cajun Pulled Pork Recipe

4 pounds boneless pork shoulder or butt

1 tablespoon brown sugar

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon red pepper

1 teaspoon smoked paprika

1 teaspoon black pepper

1/2 cup onion, chopped

1 tablespoon butter

1-2 tablespoons hickory liquid smoke

4 cups water

 

The Directions.

Put the meat into a large plastic zipper bag with brown sugar and all spices. Seal well and shake to coat. Then pour contents of bag into Bean Pot. If the meat is too big for the bag, then just put it into the Bean Pot and rub the seasoning all over it.

Top with chopped onion, butter, and liquid smoke. Pour in water.

Cover and cook on 250 for 4 hours, or until meat shreds easily with forks. Serve on toasted buns, on rice, or in large romaine lettuce leaves.

 

TURKEY

 

WINTER WHITE CHILI

1 pound ground turkey

1 chopped onion

1 16 ounce can white beans drained

1 14 oz. 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.

 

 

HOT TURKEY SANDWICHES

6 c. diced turkey

1 can cream of mushroom soup

1 can cream of chicken soup

1 onion, chopped

1/2 c. Miracle Whip

3 cups Velveeta cheese (American) diced.

In Bean Pot /slow cooker, 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.

 

ROASTED TURKEY BREAST

Thaw and wash turkey breast, Place in Bean Pot and cover with the lid. Bake at 350°F for 2 ½ to 3 hours. Serve.

 

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

 

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 microwaveable 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.

 

Taco Soup ~ Bean Pot Style

2 pounds ground beef (cooked)

2 cups diced onions

2 (15 oz) cans pinto beans

1 (15 oz) can pink kidney beans

1 (15 oz) can whole kernel corn, drained

1 (14 oz) can Mexican-style stewed tomatoes

1 (14 oz) can diced tomatoes

1 (14 oz) can tomatoes with chiles

1 package taco seasoning mix

                    1 package ranch salad dressing mix

 Place all ingredients into the bean pot and cover.

Cook in microwave for 20 minutes.

Serve with Corn Chips

 

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. * Cook time needs to be expanded a little for macaroni recipes.

  

CORNED BEEF AND CABBAGE

2 medium onions or 1 large onion, sliced 1 cup apple juice

2.5 – 3 lbs corned beef brisket 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

--2 bell peppers (I used 1 orange, 1 yellow)

--1/2 cup of water

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 5 hours, or 350 degrees for 3. 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.

 

 BEAN POT LASAGNA

• 1 (1 pound) 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 . In medium skillet over medium heat, crumble and cook sausage until brown. Place in Beanpot. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cook on 375 for 2 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese

 

ROUND STEAK & MUSHROOM GRAVY

Place round steak in Bean Pot. Add 1 can cream of mushroom soup and 1 can water. Bake in 350°F oven for about 1 hour.

 

PARTY COKE ROAST

1 Pot Roast

1 can cream of mushroom soup

1 can of Coke

1 pkg. Lipton’s Onion Soup mix

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

 

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. (Excellent! Try it!)

 

POT ROAST

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

 

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

Juic green chiles

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 bean pot then top with onion. Combine soy sauce, garlic, sugar, salt, pepper, and ginger; pour over beef and onion. Cover your Celebrating Home 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.

 

 

TAMALE PIE

Brown 1 lb. of beef

1 diced onion in bean pot – cook in microwave 7 minutes

Drain and add:

1 package Taco seasoning 1 tsp. Worcestershire

1/4 cup of ketchup 1 can tomatoes

1 can of ranch style beans drained 1 can whole kernel corn drained.

Bake 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

 

 

EASY SMOKED BRISKET:

Take 2 to 3 pound uncooked brisket (cut in half) and place in B/P fat side up.

Pour ½ to 1 jar of “liquid smoke” over brisket. Cover top of B/P with aluminum foil and then put lid on.

Bake at 375 about 2 ½ to 3 hours until tender.

 

 

CHUCK ROAST w/gravy

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. Cover with lid. Bake in 350 degree oven for about 2 hours.

 

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 apricot preserves

1/2 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 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.

 

 

Cheesy Italian Tortellini ~ 
1 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (14.5 ounce) can Italian-style diced tomatoes

1 (14.5 ounce) can petite Diced Tomatoes

1 small can tomato pastes
1 large and 1 small package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese or more as desired

Directions: brown sausage in a  skillet, place all other ingredients and cooked sausage into bean pot and place in Oven at 350 for about 45min. then when serving, sprinkle mozzarella cheese all over the top!

 

 

Bean Pot Stew
Stew Meet
Cut Up Potato's (skin on)
Baby Carrots
Celebrating Home South-Western Chipotle Dip Mix (1/2 package)
350' for about 2 1/2 hour

 

Bean Pot Meatloaf ~

2 lbs. Ground Beef

2 eggs

1 package onion soup mix

2 tbs Worcestershire sauce

1tbs Grill Seasoning

2 pieces of bread torn into small pieces

 

Mix all together and form into 2 small loafs (bakes much faster then one large loaf.) Put in Bean Pot, Cover and bake at 350 degrees for no more then 1 hour. 

 

Smoky Chipotle Meat Loaf

1/3 cup barbecue sauce

2 canned chipotle chilies, seeded

1 tablespoon adobo sauce (from canned chilies)

2 large eggs

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, minced

1 small onion, finely minced

1 1/2 pounds lean ground beef

1 cup quick-cooking oats

3 tablespoons ketchup

Preparation

 

1. Preheat oven to 350°F.

2. Combine barbecue sauce, chipotles, adobo sauce, eggs, Worcestershire sauce, salt and pepper in a food processor and process until smooth. Transfer to a large bowl and add garlic, onion, beef and oats. Mix gently but thoroughly with your hands. Lightly pack mixture into Bean Pot.

3. Bake for 45 minutes. Carefully spread ketchup on top and bake for 10 minutes longer, or until an instant-read thermometer inserted into center reaches 160ºF. Let stand for 5 to 10 minutes before slicing.

 

 

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

Juice and finely grated zest of 1 orange

1/4 cup honey

4 tablespoons butter

1/2 teaspoon vanilla

1 1/2 teaspoons cinnamon

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.

 

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 BEANPOT. Add bacon, onions, brown sugar, Worcestershire sauce, mustard and ketchup. Mix well. Bake uncovered at 325 degrees for 1 ½ - 1 ¾ hours. A big hit!!

 

BAKED BEANS 10 servings, 1/2 cup each

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).

 

 

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 400°F 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 top and set aside to allow cheese to melt. Serve and enjoy!

 

 

SALSA “FRIED” POTATOES

In a medium bowl, mix together 1 cup salsa, 1 small can of black olives & 2

cloves pressed garlic. Chop ¼ 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.

 

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, ½ cup sour cream, & ½ stick melted butter. Mix together & pour over potatoes. Cover with the lid and bake at 400°F for 20 minutes

  

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).

 

 

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.

 

 

 Creamy Red Potatoes

 

2 pounds small red potatoes, quartered

1 package (8 ounces) cream cheese, softened

1 can (10-3/4 ounces) condensed cream of potato soup, undiluted

1 envelope ranch salad dressing mix

 

Place potatoes in a Bean Pot / slow cooker. In a small mixing bowl,

Beat cream cheese, soup and salad dressing mix until blended.

Stir into potatoes. Cover and cook on low for 8 hours or until potatoes

are tender.

Yield: 4-6 servings.

 

 

Perfect Mashed Potatoes in a Bean Pot

 

Ingredients

1 package (3 ounces) cream cheese, softened

1/2 cup sour cream

1/4 cup butter, softened

1 envelope ranch salad dressing mix

1 teaspoon dried parsley flakes

6 cups warm mashed potatoes (without added milk and butter)

 

Directions

In a large bowl, combine the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes. Transfer to Bean Pot, Cover and cook on 350 for 1 hour. Yield: 8-10 servings.

 

 

 

APPETIZERS

 

50-YARD LINE HOT DOG FONDUE

 

3/4 cup CHEEZ WHIZ Cheese Dip

1-1/2 tsp. milk

1/2 tsp. chili powder

1 pkg. (1 lb) Beef Franks

24 small pretzel sticks

MIX CHEEZ WHIZ, milk and chili powder in bean pot. Cook on MEDIUM 1 hour or until heated through, stirring occasionally. Reduce heat to LOW. CUT each frank into 4 bite-sized pieces. Heat franks as directed on package. Insert 1 pretzel stick into each frank piece. DIP franks into CHEEZ WHIZ mixture to serve.

 

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.

 

THIS and THAT

 

 

CHRISTMAS MORNING BREAKFAST

8 Apples – 4 varieties (for different textures & flavors). Peel, core & chop

apples. Place in bowl; add ¾ cup water and ¾ 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 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.

 

MUSHROOM GRAVY

Place round steak in Bean Pot. Add 1 can Cream of Mushroom soup & 1 can water. Bake 350 degrees for about 1 hr.

 

 

DESSERT

 

“DUMP CAKES”

With 3-4 ingredients, a microwave, and a Celebrating Home large Serving Bowl, or a 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. Add eggs. Mix well with a spoon.

Put plastic wrap over the top of the bowl. 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.

 

BLACK FOREST

1 Devil’s 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

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.

 

Here are a few other combos:

Blueberry pie filling and a white cake mix.

Pineapple with a pineapple cake mix (Duncan Hines used to have these).

Fruit cocktail with a yellow cake mix (add some chopped walnuts or pecans)

Peaches with a yellow cake mix.

 

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 Party slow cooker /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 a dessert sauce (links below) or whipped cream.

 

 

CHOCOLATE PUDDING CAKE.. 1/2 cup oil (use a little to grease the pot) 1 cup water 4 eggs 8 oz. Of sour cream 1 lg. Pkg. Instant chocolate pudding 1 box chocolate cake mix 8 oz. Chocolate morsels

Stir and cover and bake at 325 for approx. 2 hours... Or Microwave 12-15 minutes (rotate bean pot every 3 minutes if you do NOT have a turntable style microwave) SERVE WITH VANILLA ICE CREAM

MOM’S FRUIT COMPOTE

16 oz applesauce;

¾ cup brown sugar;

¼ 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 & ½ cup nuts.

Bake, uncovered for 1 hour at 300 deg F.

 

 

BANANA SPLIT

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!

 

ANGEL FOOD DUMP CAKE

1 box of angel food cake, 1 can of cherry pie filling. Mix together about one

minute and then pour in Bean Pot. Bake at 350F for 1 hour with lid off.

Serve & enjoy!

 

 

PEACH CAKE

1 can of peaches (cut into bite size pieces) in the bottom of my Berry Pot,

1 box of yellow cake mix, sprinkled with cinnamon (my family loves cinnamon)

Smooth out cake mix

1& 1/2 stick of butter (cut into patties on the top of the cake mix).

Bake covered 350 degrees for 50 minutes. Serve with Cool Whip or Vanilla Ice Cream.

 

Hot Lava Cake

1 Devils food cake mix. Mix with all ingredients it calls for in your favorite bean pot. Take one can of milk chocolate icing. Put on the top of the cake mix by putting dollops of it all over the top of the cake. Cover with lid and cook in the microwave for 12 minutes (some differ in time). Cook until knife comes out clean. Serve warm with ice cream for a special treat..

 

 

OVERNIGHT APPLESAUCE

6 – 8 apples (use 3 or 4 different kinds of apples)

¾ cups of sugar or splenda

1 teaspoon of cinnamon or to taste

¾ cup of water

OPTIONAL: small box of raisins

Peel, core and chop apples. Toss together all the ingredients and put in BEANPOT. Cover and cook in oven 250 degrees OVERNIGHT (if you get up and go the bathroom…STIR). Great on waffles, pancakes, biscuits. Heat leftovers and pour over ice cream for dessert. Super, good and easy!

 

PIG LICKIN’ CAKE

1 box Duncan Hines butter cake mix (do not use box directions) 1/2 c. Crisco oil 4 eggs 1 (11 oz.) can mandarin oranges, not drained

Mix together. Bake in 325 degree oven for 25-30 minutes.

 

ICING:

1 (3 oz.) pkg. instant vanilla pudding 1 (9 oz.) Cool Whip 1 lg. can crushed pineapple & juice

Icing: Put dry pudding and pineapple into bowl, stir. Add Cool Whip. Mix well, then ice cake. Keep cake in refrigerator.

 

 

NEW Recipes!!!

 

SEAFOOD JAMBALAYA

From the Kitchen of: Vickie Kelley

Prep Time: 15 minutes Category: main dish Servings: 6-8

 

INGEDIENTS

 

1 lb crawfish tails or Shrimp                   1 lb pork sausage

1 lb smoked sausage                            1 med. chopped onion

1/2 c chopped bell pepper                    1/2 c chopped gr. onion

1can beef bullion soup                          1can French onion soup

1 small can tomato sauce                      1stick butter

1 small can sliced mushrooms               2 cups "Uncle Ben's Rice"

Creole seasoning                                  garlic powder

 

Instructions: Preheat oven to 350 degrees. Brown pork,sausage and drain fat. -Slice smoke

sausage, 1/4 inch thick. Melt butter. Put everything in a Bean Pot adding creole seasoning to taste. Mix thoroughly.   Bake for at least 1 hour. Check to see how much liquid has not been absorbed. May need a little more time. When liquid is absorbed it is done. Eat and Enjoy!!

Note:

            I use Hillshire Farm smoke sausage.

Must use "Uncle Ben's Rice"

Fresh seafood is best but can use frozen.

 

 

 

 

 

Heart Healthy Jambalaya from Mamie Organ

 

1 Onion, chopped

1 stalk celery, chopped

2 lbs. boneless, skinless chicken, cubed

1 1/2 cup instant brown rice

1 can black-eyed peas, rinsed

1 bell pepper, chopped

1/2 lb. reduced fat turkey sausage, sliced.

Cajun seasonings to taste

1 large can reduced sodium chicken broth

 

In non-stick pan sprayed with a butter flavoring cooking spray saute onion, bell pepper and celery. In a Dutch oven, spray with non-stick cooking spray and brown reduced fat turkey sausage and cubed chicken . Add onion, bell pepper, and celery mixture. Mix well.

Add brown rice, chicken broth, and black-eyed peas. Stir well. Bring mixture to boil. Reduce heat and cover. Cook for 45 minutes. If needed during cooking additional water can be added

All liquid should be absorbed.

 

 

 

 

 

 

 


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