Perfect Pinto Beans

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 2-3 hours or longer. 

Loaded Baked Potato Salad

Loaded Baked Potato Salad

Ingredients:
4 large Russet 

1 cup mayonnaise

½ stick of butter

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup freshly chopped green onions

8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled I use the already cooked and crumbled found on the salad section of your store.

1 tsp black pepper, and salt to taste
Serves 6 (just double if fixing for a large group)

Directions:
In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the green onions, cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge while preparing the potatoes. Meanwhile, wash and cube your potatoes in to bite size pieces. Put in your bean pot. Place the lid on and cook in the microwave for 8 minutes. Remove from microwave and take lid off. Check for doneness, you want them tender but not to soft though. If they cook too long you'll end up with more of a mashed potato consistency when you mix them with the sauce.

Stuffed Bell Peppers

1 package of Spanish rice made according to package
1 pound hamburger browned
1 cup shredded Cheddar cheese
2 large tomatoes diced
Several Peppers hallowed out and blanched in boiling water for 5 minutes.

Mix the rice, hamburger, cheese, and tomatoes. Stuff into the peppers and place in the bean pot. Cover bean pot with lid and microwave for 15 minutes. Enjoy!

Broccoli Rice Casserole

1 lb frozen broccoli
1 lb Velveeta cheese
2 cups minute rice
1 - 10 oz can of "cream of _____" soup
2 cups water

Put all ingredients in the Bean Pot. Stir. Microwave approximately 6 minutes.

Stir and cook a couple more minutes. It will be soupy when you first take it out of the microwave. Let stand approximately 5 minutes.

Alfredo Green Beans

Hot Dog & Bacon Roll - Ups

Tex Mex Mac & Cheese

Bacon Wrapped Chicken Bites

* Ingredients:
* 3 boneless, skinless chicken breasts
(cut in one inch chunks....about 30 pieces)
* 10 slices bacon (cut into thirds)

* Directions:
* Wrap a piece of bacon around each piece of chicken & secure with a toothpick & place in your Magic Bean Pot.
* Place in oven & turn on 350 degrees...bake 45 to 1 hour.

* This is easiest, hot appetizer, that you'll ever make.
* Uses only TWO ingredients and it's soooo good, I guarantee these will disappear in minutes!!

Hot Chicken Salad

A creamy mix of crunchy veggies and hot chicken is topped with
crispy potato chips. The whole family will love this comforting dish – and you’ll love the quick and easy prep.

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
½ cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
½ teaspoon salt
2 cups crushed potato chips

In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and ½ cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. Transfer to a greased 8 inch square baking dish. Bake, uncovered at 350 degrees for 20 minutes. Sprinkle with crushed potato chips and remaining cheese. Bake 10-15 minutes longer or until heated
through and cheese is melted.

Yield 4 servings (prep time 15 min.) Bake: 30 min.

Cowboy Caviar

1 (11oz) can white Shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
2/3 c. red onion, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
a few dashes of Tabasco (optional)

Combine all ingredients, adding avocados last, and toss gently. Serve with chips.
No need to use the Tabasco since the Rotel tomatoes add a little spice, but if you like extra spice…go for it!

Simple Pinto Beans

Season them as usual and cook at 350 for 2-3 hours or in microwave for about an hour. 

Bean Pot Boiled Peanuts

1 1/2 quarts raw uncooked peanuts
1/2 cup salt
2 1/2 quarts water
Mix all ingredients and cook covered in Bean Pot @ 325 for 2 1/2 hours. Add more water if necessary to keep peanuts covered.

1,2,3,4 Bean Pot Mac and Cheese

1 stick melted butter
2 cups uncooked macaroni
3 cups shredded cheese
4 cups of milk
Combine all in the Bean Pot. Place in 350 degree oven for 1 hour.

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.

Bean Pot Corn Casserole

1 can whole kernel corn
1 can cream corn
1 Jiffy cornbread mix
2 lg eggs
1 stick butter, melted
2 to 3 cups cheddar cheese
1 cup sour cream

Reserve 1/2 cheese. Mix all other ingredients in bean pot. Bake at 350 until center is set and top is slightly golden. Top with the reserved cheese and put back in over 5 - 10 minutes until cheese is melted.

Mexican Cornbread

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

Buttermilk Cornbread

1 ½ cups corn meal
½ cup all-purpose flour
1 ½ cups buttermilk
¼ cup Vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teastpoon salt
½ teaspoon baking soda
2 eggs

Directions:
Mix together in bean pot. Place in 350 degree oven for 30 minutes

Fruit Surprise

2 8 oz. pkgs. whipped topping
3 3.4 oz. boxes instant vanilla pudding
1 30 oz. can cherry pie filling
2 151/4 oz. cans pineapple tidbits in juice,not drained
2 11 oz. cans mandarin oranges in light syrup, drained
4 Bananas, sliced
1 6 oz. pkg. pecans, chopped
1 Cup milk

In a large bowl, combine pie filling and pudding; mix well
with a whisk.
Whisk in whipped topping.
Add milk and mix well.
Stir in oranges with a large spoon.
Add remaining ingredients including pineapple liquid.
Mix well and spoon into Bean Pot.
Cover and chill at least 1 hour before serving.

Blueberry Salad

2  3 oz. pkgs. Black Cherry Jell-O®
2 Cups boiling water
1 15 oz. can blueberries with juice
1 8 oz. can crushed pineapple, drained

Topping
1 8 oz. pkg. cream cheese
1/3 Cup sugar
1 Cup sour cream
1/2 tsp. vanilla
1/2 Cup pecans, chopped


Mix Jell-O®, water, blueberries and pineapple in
Bean Pot.
Cover and refrigerate overnight.
Mix cream cheese, sugar, sour cream and vanilla together
and spread over Jell-O® mixture.
Sprinkle with pecans and chill until ready to serve.

Juicy Fruit Salad

1 20 oz. can pineapple chunks
1 Cup green grapes
1 15 oz. can mandarin oranges, drained
1 Medium red apple, sliced
1 Medium green apple, sliced
2 Large firm bananas, cut in chunks
1/2 Cup sugar
2 Tbsp. corn starch
1/3 Cup orange juice
1 Tbsp. fresh lemon juice

Drain pineapple, reserving juice.
Combine pineapple, grapes and apples in Bean Pot.
In saucepan, combine the sugar and cornstarch.
Add the orange juice, lemon juice and reserved pineapple
juice; stir until smooth.
Bring to boil; reduce heat, cook and stir for 2 minutes.
Pour mixture gently over fruit in Bean Pot.
Mix, cover and refrigerate.
Before serving add bananas.