Mix together as shown
Toss in a dash of cinnamon on top
Microwave 10-12 minutes
Serve it with ice cream

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!

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.

8 oz. pkg. cream cheese

1 can Hormel chili (no beans)

1 sm. can chopped green chilies

2 tbsp. chopped green onions

1 sm. can chopped black olives

1 pkg. (9 oz.) Monterey Jack cheese, shredded

Layer in a Bean Pot starting with cream cheese on bottom. Microwave on high 2 to 3 minutes, or bake at 350 degrees for 7 to 9 minutes. Serve with chips.

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.

(Recipe Divided Into 4 Mini Bean Pots)

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

Spray interior of the Mini Bean Pot with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place in the Mini Bean Pot. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cool on low for 1 to 2 hours
5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese

5-6 chicken breasts (can 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 4 hours. Add 1 bag of frozen vegetables and 2 cups Minute Rice 1 hours before serving. Put back in oven and serve hot!

1 1/2 cup self rising flour
8 tbsp (1 stick) butter
1/2 cup water
2 cups sugar, divided
4 cups peeled, sliced peaches
1 1/2 cups milk
freshly ground cinnamon, optional

Preheat oven to 350 degrees.
Combine the peaches, water, and 1 cup of the sugar in a saucepan and mix well. Bring to a boil and simmer 10 minutes. Remove from heat.
Place a stick of butter in a Celebrating Home Bean pot and put in oven to melt.
Mix the flour, remaining cup of sugar, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir! Spoon fruit mixture gently on top, gently pouring in syrup. You can sprinkle cinnamon on top of desired. Batter will rise to top during baking. Bake 30-45 minutes.
Hint: Be sure to use self rising flour so batter rises.
Great with vanilla ice cream.

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.

Bean Pot Pork and Apples

4 Pork chops
1 large Onion
Potatoes – sliced with skins still on
1 ½ cup Apple Juice
Optional:
Green Beans, Cabbage, or Carrots
Dredge pork chops in flour and brown in Pam or Olive Oil.
Place pork chops in bean pot and add onion. Throw in left over Flour.
Add potatoes. Salt and pepper to taste
Add Apple juice, cover bake at 375 for 90 minutes to 2 hours or
till pork chops are tender. If you want, a dd vegetables like frozen green beans or sliced fresh cabbage or carrots.
Add them for at least 45 minutes of cooking.

Great one dish meal. Increase number of pork chops as needed. Just fill pot ½ way with apple juice.