Ingredients:
10 slices bread (cubed)
5 eggs
1/3 cup milk
Cinnamon and nutmeg
Pancake syrup
Sausage links

Directions:
Place enough bread in Bean Pot to fill halfway.
In a bowl, whisk eggs, milk, dash of cinnamon and nutmeg together.
Pour mixture over bread.
Squeeze pancake syrup over top of mixture making an “S” shape in both directions.
Cover with foil and twist to make handles on each end of bean pot.
Place sausage links on foil.
Bake at 350 degrees for 45 minutes.

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 Christmas Eve

Put the Celebrating Home Bean Pot in your oven at the lowest temp. (about 200 F).

When you wake up in the a.m., your house will smell marvelous!

Serve the hot Apple Topping over pancakes or waffles.

Ingredients:
1 – 26 – 32 ounce bag frozen hash browns
1 – 8 oz container sour cream
1 – 10.5 oz can cream of chicken soup
1/4 – cup onion, chopped fine
1 1/2 – cups shredded cheddar cheese
1/2 – cup butter, melted
salt and pepper, to taste (about 1/4 teaspoon each)

Directions:
In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.

Mix to combine. Spoon hash brown mixture in a 4 quart Celebrating Home Bean Pot that has been sprayed with non stick spray.

Bake at 350 degrees for 45 – 50 minutes. Let cool and serve.

1 lb. Ground Sausage – browned in skillet
2 slices of Bread or Tortillas
1 cup Sharp Cheddar Cheese – Grated
6 Eggs
1 2/3 cup Milk
½ tsp Salt
1 drop Tabasco Sauce
1 tsp Dry Mustard
1 tsp Worcestershire Sauce

Layer in Bean Pot: sausage, bread, and cheese.
Beat remaining ingredients and pour over layers.
Cover and refrigerate 12 hours or overnight.
Remove from fridge about 1 hour before cooking at 350 degrees uncovered 45 min. until golden brown.

5 lbs peeled/cored/sliced apples
3 T honey
1 T lemon juice
1 t cinnamon/nutmeg (to taste)

Mix all ingredients in a Bean Pot, cover and bake in a 250 degree oven all day or overnight. —serve with dinner, on waffles or your favorite ice cream!

1 Can of refrigerated biscuits
10 large eggs
2 cups of browned sausage or bacon or sliced ham
1 cup of chopped onion
1 cup chopped green peppers
1 Cup of shredded cheddar cheese
1 Cup mozzarella cheese
Salt and pepper to taste

Directions:
Spray the bottom of your bean pot lightly with cooking spray.
Next, line the bottom of the bean pot with the biscuits (the more you can squeeze in, the better!)
In a separate bowl, whisk eggs together (add a dash of milk, if you like).
Add your meat and veggies to the egg mixture, and throw in a dash of salt and pepper. Mix in the mozzarella cheese.
Pour the mixture from the bowl over the biscuits in the Bean Pot.
If the biscuits and add-ins aren’t covered to your liking, add eggs as needed. Cover with cheddar cheese- add more, if you like.

Bake uncovered in a 350 pre-heated oven for 20 minutes, or until the egg mixture is firm, and cheese is melted. Let settle for 3-5 minutes, serve and enjoy!

2 c. long-cooking oats, uncooked
1/2 c. sweetened condensed milk
4 c. water
2 bananas, thinly sliced

Combine oats, milk and water in a Bean Pot that has been sprayed with a non-stick vegetable spray. Cover and cook on low (200′) for 6-8 hours. Add bananas 10-15 minutes before serving. Makes 4 servings.

* 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

Directions:
* Put it all the in Bean Pot & scramble.
* Place lid on bean pot 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!