Pancake Casserole

There is really only one word to describe this - yuummm!

1-1/2 cups baking mix (Bisquick)
1-1/2 cup shredded Cheddar cheese, divided
3/4 cup milk
1/4 cup maple flavored syrup (I used regular pancake syrup)
1 Tbsp. sugar
2 eggs
12 slices bacon; cooked and crumbled (you can use real bacon bits instead!)

In your ungreased 8 x 8 stoneware baking dish, beat together baking mix, 1/2 cup cheese, milk, syrup, sugar and eggs (wire wisk or electric beaters) only until small lumps remain. Spread evenly in pan.

Microwave uncovered on High for 5 1/2 - 7 1/2 minutes (depends on microwave wattage). If your microwave doesn't spin, rotate the dish a quarter turn every 2 minutes.

Sprinkle with remaining cheese and bacon. Microwave, uncovered until cheese is melted!

**I sprinkled mine with a bit of powdered sugar and served with fresh fruit. Makes a beautiful plate to serve!

Pineapple Angel Food Cake

Thanks Madrene for another quick, easy and delicious dessert!

1 package of 1-step angel food cake mix
1 20 oz. can crushed pineapple

Dump dry angel food cake mix into your ungreased stoneware 9 x 13 pan. Add pineapple (including juice) and mix. Spread evenly in the pan. Bake in a preheated 350 degrees oven for 25 minutes or until golden brown. Cool and Enjoy!

**for a fun variance, add a few marachino cherries to the top of the cake before you bake it. You can also drizzle a bit of the cherry juice in a fun swirl pattern on top as well!

Apricot Honey Chicken

So easy and So delicious!

4 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons apricot preserves
2 tablespoons orange juice
4 teaspoons honey

Place the chicken breasts in your stoneware beanpot. Ccombine the preserves, orange juice and honey and pour over the top. Cover and bake in a preheated 350 degree oven for 30-40 minutes. Chicken is done when a meat thermometer reads 170°. Yield: 4 servings.

**original recipe and picture from Taste of Home

Eggs in Potato Pockets

Great for Saturday morning breakfast!

4 cups instant mashed potatoes
1/2 tsp minced onion
1 Tbsp. chopped pimento
1/4 tsp pepper
4 eggs
1/2 tsp salt
1 cup grated cheese, your choice of flavor!
1/4 cup crumbled cooked bacon (or finely chopped ham)

Prepare potatoes as directed on package in your 8 x 8 stoneware Baker. Mix in onion, pimento and pepper. Spread level in baker. Make four 1/2" depressions in potatoes. Break eggs into these depressions. Sprinkle with salt, cheese and bacon. Bake in slow oven (325 degrees) for 40 minutes or until eggs are consistency you desire.

**you can double this recipe and use your 9 x 13 stoneware casserole dish if you are feeding a larger group or just have a really hungry breakfast crowd!

Red Hot Salad

Great way to keep your cool on a hot summer day!

6 oz Cherry jello (2 pkgs)
4 oz. Red Hots Candy
3 cups boiling water
20 oz can pineapple, crushed, undrained
2 cups applesauce

Empty both packages of cherry jello into your 9 x 13 stoneware casserole dish. Add red hot candy. Pour 3 cups boiling water over all and stir until dissolved. Set aside and let cool till room temperature. When jello is cooled, add pineapple and applesauce. Stir until evenly distributed. Refrigerate until set. Serve and enjoy!

Busy-Day Popovers

1 cup flour
1/2 tsp salt
1 cup milk
2 eggs

Beat all ingredients together until smooth. Pour into muffin cups 3/4 full. Bake at 425 degrees for 40 minutes or until golden brown.

**pictured is the NEW Berry Muffin Baker.

Weight Watcher's Chocolate Cake

Dieters Unite! This cake is wonderful! The pumpkin lends fantastic moisture to the cake without adding the pumpkin taste. In the end, it's all about the chocolate. Yummmm!


Chocolate cake mix with pudding
1 (15.5 oz) can of pumpkin
1/8 cup water

Mix dry cake mix, pumpkin and water in your large Serving Bowl. Cover with stoneware plate. Microwave for 11 minutes. Cool. Loosen from bowl and invert onto plate. Enjoy!

**check cake for doneness by inserting knife into center of cake. If no cake sticks to the knife, it is done. Add cooking time in 1.5 minute increments as needed. Microwave cooking times will vary by wattage.

BBQ Country Ribs

This recipe is a contribution from my son-in-law, Matt, who shows that cooking in a beanpot is so easy - even a guy can do it! (Sorry Matt, I had to do that!) However, with that said, this recipe comes with absolutely no measurements. That's ok, be brave. You add all the ingredients according to your taste and trust me, you won't mess it up!

6 meaty country pork ribs
1 can Dr. Pepper
BBQ sauce
Ketchup
Brown sugar
garlic, fresh diced or from the jar
onion, diced

Place ribs in the beanpot and add the rest of the ingredients. Bake at 350 for about 45 minutes.
**As with any meat dish in the beanpot, you can cook it longer at a lower temperature if you prefer slow cooking. For every hour that you want to add to the cooking time, reduce your temperature 25 degrees.
Enjoy!

Corn Casserole

This dish is so easy, it's hard to actually call it cooking !

1 can whole kernel corn - do not drain
1 can cream corn
1/2 lb Velveeta (1 cup)
1 cup uncooked macaroni
1/2 stick butter
salt and pepper

Mix all ingredients together in your beanpot and bake at 325 degrees for one hour. Stir once halfway through cooking time. Enjoy!

Awesome Cheese Dip

1 lb chub of Velveeta cheese, cubed
1 can Chili No Beans
1 can Rotel, undrained

Add all ingredients to beanpot. Cover. Microwave on High for 3 minutes. Stir. Microwave covered another 3 minutes. Stir. Enjoy!

Time Saving Tip!

Buy your ground beef in bulk. Fry it, drain and cool. Package in Ziploc bags in 1 lb amounts. Freeze.

In a hurry? Quick defrost and use in any recipe calling for cooked ground beef!

**For the Hamburger Helper lover - dump cooked ground beef and entire contents of Hamburger Helper box into your beanpot. Cover and microwave for 20 minutes. Stir and serve. You may need to adjust your cooking time depending on the wattage of your microwave.

**Use the same tip for your boneless, skinless chicken breast. Cook, cool then slice or chop and freeze. Quick use for casseroles, salad etc. when you're on the go!

Cowboy Beans

Quick and easy idea for summertime BBQ's!

Place in your bean pot:

1 lb ground beef, browned and drained
2 small onions, chopped (or 1 cup frozen onions)
1 Tbsp. Worcestershire Sauce

Add:

1 can pinto beans, drained
1 can lima beans, drained
1 can pinto beans, drained
1 can navy beans, drained
1/4 cup Ketchup
18 oz bottle Hickory Smoke BBQ sauce, any brand
Season with salt and pepper

Cover and cook in oven at 350 degrees for 30-45 minutes. **you may mix and match the cans of beans to suit your taste

Garden Fresh Veggies

Wash and cube – summer squash, zuccinni, carrots, onion, green peppers and red peppers.

Place in Beanpot (NO liquid required!) and sprinkle with Garlic Powder.

Cover and microwave on high 10 minutes. Add cubed tomatoes and cook covered another 5 minutes.

All veggies are done and tender with no added salt or calories!

Ice Cream Cake

1 Angel Food cake (homemade or store bought), cut in 12 slices
1 half gallon vanilla ice cream, softened
1 can cherry pie filling
Chocolate chips (or dark chocolate shavings)

Layer 4 slices of angel food cake on the bottom of your bean pot. Spread vanilla ice cream on top of the cake. Do this until you have 3 layers. Cover and put in freezer until firm, about 3 hours.

When ready to serve, take out of freezer and scoop into dessert bowls. Pour heated cherry pie filling over cake and sprinkle with chocolate chips or dark chocolate shavings. Delicious!

**This recipe is great for summer potlucks. Use fresh fruit like strawberries in place of the heated cherry pie filling - but of course, still top with the chocolate!!

Sour Cream Rice with Chilies

2 cups uncooked instant rice
2 cups chicken broth
1/8 tsp garlic powder
1 cup shredded Cheddar cheese
1/2 cup sour cream
1 can (4 oz) chopped mild green chilies, drained

Mix rice, broth and garlic powder in Bean Pot. Cover and microwave on HIGH 9-10 minutes or until rice is tender and liquid is absorbed.

Stir in 1/2 cup of the cheese, sour cream and chilies. Cover and microwave 2-3 minutes or until heated through.

Sprinkle with remaining cheese. Cover and let stand about 4 minutes or until cheese is melted.

Garlic Cheese Potatoes

3 cans (15 oz) sliced potatoes, drained
1/2 stick butter
2-3 cloves chopped garlic (or 2 tsp minced garlic from jar)
2 chopped scallions
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees.

In microwave, melt butter with garlic in Bean Pot. Add potatoes and mix to coat.

Sprinkle scallions and Parmesan cheese on top.

Cover and bake for 20 minutes. Remove top and let brown for 7 minutes on 400 degrees.

Not A First Date Dish!

Thanks to Lori W. for sharing this story!

Lori, an exuberant cook thanks to her Celebrating Home stoneware recently tried the Beanpot Corn On The Cob. She tells me that the corn was cooked perfectly and very juicy, which she discovered when her first bite shot juice at her husband and the fight was on! Bite for bite they battled to see who had better aim and the juicier ear of corn (no clear winner was declared). Moral of the story? Lori says that while this made for an entertaining dinner it is definitely not a First Date recipe idea!!!

Doesn't Last Dessert!

12 ice cream sandwiches
1 (8 oz) tub Cool Whip
2 large Butterfinger candy bars, crushed

Line the bottom of your 9 x 13 casserole dish with ice cream sandwiches.

Spread Cool Whip thickly and evenly over sandwiches.

Sprinkle Butterfinger crumbs over top.

Cover with wrap and freeze until ready to serve! Enjoy!

Chocolate Zucchini Cake

4 eggs
2 cups shredded zucchini including peeling
3/4 cup oil
1 tsp. vanilla
1 (4 1/2 oz) instant chocolate pudding (I used white chocolate)
1 1/2 tsp. instant decaf coffee (I used cocoa)
1 pkg. chocolate cake mix (I used Devil's food)

Beat eggs, zucchini, oil, vanilla and chocolate pudding in your 9 x 13 stoneware casserole dish (no need to grease first). Add coffee (or cocoa), cake mix (dry out of the box) and beat at low speed until moist. Spread to level out in the pan.

Bake 350 degree oven for 40-45 minutes or until cake tests done. Top with chocolate buttercream frosting:

1 stick butter, softened
3 Tbsp. cocoa
1 box powdered sugar (1 lb)
1 tsp vanilla
Milk to thin

Add all ingredients to your large serving bowl and mix well! Spread on cooled cake - if you can wait that long! Enjoy :)