1 lb Smoked Sausage-Beef
1 can drained rinsed green beans
2 cups diced cabbage
1/2 small diced onion
2 stalks celery diced
1 bell pepper diced
1-1/2 cups diced carrots
1-1/2 cups diced zucchini
1 jar favorite spaghetti sauce
1 spaghetti sauce jar of water

Add all of the above to your favorite Bean Pot in the order listed.
Place in the microwave for 30 minutes.
Remove from microwave stir and replace cover and let site for 10 minutes and then serve.
Serve with your favorite bread.

1 can of pumpkin on the bottom of the bean pot.
Drizzle some caramel topping over top of pumpkin.
Spread 1 spice cake mix over pumpkin/caramel
Cut one stick of butter or margarine on top of cake.

Cover with saran wrap and microwave for 7 min.
Stir up top of cake, drizzle more caramel on top and microwave for 3-5 more minutes.

4 – 5 Boneless Skinless Chicken Breasts, thawed
3/4 cup Orange Marmalade
3/4 cup of BBQ Sauce (Sweet Baby Ray’s)
2 tbsp. Soy Sauce

Place Chicken Breast in Bean Pot
Mix together BBQ sauce, orange marmalade, and soy sauce
Pour mixture over chicken, cover and cook on 375 for 1.5 hours

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.

2 Cups Self-rising 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 jalapeno’s (as desired)

Directions:
Mix all together and bake at 350 for 45 minutes with lid on.

1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup Old El Paso® Thick ’n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
1 container (8 ounces) Southwest ranch sour cream dip
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
12 ounces large tortilla chips

Place cheese, salsa, beans and chicken in Bean Pot.
Cover and cook on 325 for 1 hour, stirring halfway through cooking, until cheese is melted and mixture is hot.
Stir in sour cream dip and bell peppers. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips.

•1 lb. steak, round (cut in 2 pieces., lean)
•6 c. water
•28 oz. tomatoes, canned — cut up, un-drained
•2 beef bouillon cubes
•1 onions, medium, chopped
•2 T. dried parsley
•2 celery, stalks
•1/2 tsp. salt, (optional)
•1 tsp. thyme
•1/2 tsp. pepper
•1 zucchini, medium, thinly sliced
•16 oz. beans, garbanzo, canned, rinsed & drained
•1 c. Kale
•1 c. elbow macaroni, or small shells
•1/4 c. cheese, Parmesan, grated (optional)

Combine beef, water, tomatoes, bouillon, onion, parsley, celery, thyme, salt if desired and pepper and place in the Bean Pot.
Cover. Cook on 325 for 1 hour or until meat is tender.
Add zucchini, beans, kale and macaroni; cook on 375 covered for 30 minutes more, or until the vegetables are tender.
Sprinkle individual servings with Parmesan cheese.

4 boneless skinless chicken breasts
2 T REAL bacon pieces
2 cloves garlic, minced
1 (1 oz.) package hidden valley ranch dressing mix
1 (10 1/2 ounce) can cream of chicken soup (low sodium if you have it!)
1 c. sour cream

Place chicken breasts in the Bean Pot.
In a medium sized bowl, combine the bacon pieces, garlic, dressing mix, soup, and sour cream.
Pour mixture over the chicken.
Cover. Cook for 1 hour at 375.
When done, remove chicken and shred with two forks.
Return chicken back to the Bean Pot after shredding.
Serve over prepared rice, egg noodles or your favorite starch

Ingredients
1 cup ketchup
¼ cup instant tapioca
1 cup orange juice
1 stick cinnamon
6 pounds chicken thighs, bone-in, skin removed

Instructions
In a bowl, combine the ketchup, tapioca, and orange juice. Put about half in the bottom of your Bean Pot. Place the cinnamon stick on top of the sauce.
Put a single layer of chicken in the pot, spoon some sauce over each piece, add another layer of chicken and sauce. Repeat if necessary.
Cook at 375 for 1.5 hours or until chicken is done.
Serve with rice and zucchini.