1/2 bag frozen hashbrowns
1 can cream of mushroom soup
8 oz sour cream
1 tsp garlic
1 cup chopped ham
1 squirt of mustard
1 cup mozzarella shredded cheese

Mix all ingredients in Celebrating Home Bean Pot and microwave for 15-20 minutes.

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.

Peel and quarter your potatoes and put in the Bean Pot with 1/2 cup water. Microwave for about 15 minutes and check to make sure they are soft. When soft stir any water left in the bottom into the potatoes (unless a lot of water, then drain first) add mild, butter, salt and pepper as normal and mix with the hand-mixer right in the bean pot. You’ll never boil another potato again!

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!

1 bag of frozen peas (thawed) or 3 cans of peas, well drained
2 hard boiled eggs, diced
1 cup mayonnaise
1/2 tsp sugar
1/4 tsp mustard powder
1/4 c. chopped onion
1/2 C. diced cheddar cheese

Mix all ingredients and serve well chilled
Place all items into already chilled Bean Pot.

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.

Bake at 250 F for 5 to 6 hrs.

Savory Vegetables
1 LB carrots
4 medium/large potatoes
1 packet Lipton Onion soup mix
6 Tbs. butter
Salt & Pepper
Slice vegetables in 1/8″ slices & put in bottom of Bean Pot.
Sprinkle with onion soup mix
Add salt & pepper
Put slices of butter on top
Microwave with lid on for 10 minutes. Stir & microwave 10 more minutes.
Creamy Potatoes
5-6 medium potatoes – sliced
garlic salt
2 Tbs. minced onion
pepper
1 pint whipping cream
Butter
Slice potatoes into Bean Pot. Add garlic salt & mix with potatoes
Sprinkle minced onion on top
Sprinkle pepper on top
Pour whipping cream over all
Dot top with slices of butter (6-8 Tbs)
Microwave on high for 25-30 minutes covered or until tender.

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!

2 large cans chicken breast all white meat
1 bottle of ranch dressing
2 pk of cream cheese
1 cup Franks Red Hot
1 8oz bag of shredded cheddar cheese

Soften cream cheese and mix together with ranch dressing until smooth.
Add the hot sauce mix well. Drain the cans of chicken and break up with fork in can.
Stir in the chicken and the cheddar cheese. Add mix to bean pot.

Bake uncovered at 350 for about 45 mins to an hour.
Remove from oven place in bean pot basket and take to your party or picnic! Serve with tortilla chips. The advantage of the bean pot is your dip stays nice and warm!