Tamale Casserole

Thanks JoAnne for sharing this quick and easy recipe! Party guests were asked if this recipe was good enough for the blog! Hands down - YES! Yummm!

Ingredients

1 jar (13-1/2 ounces) tamales (or two cans - unwrap tamales)
1 can (15 ounces) chili with beans
1 medium onion, chopped
2 cups corn chips, coarsely crushed, divided
1 cup (4 ounces) shredded cheddar cheese (guests recommended more cheese!)
1 to 2 ounces sliced cheddar cheese (Kraft American cheese is great also)

Directions

Cut tamales into 3/4-in. slices. Place in your 8 x 8 Stoneware Baker. Top with half of the chili and onion. Sprinkle with 1/3 cup corn chips and shredded cheese. Top with remaining chili and onion.

Bake at 350° for 30 minutes. Sprinkle with the remaining corn chips. Arrange cheese slices over top. Bake 5-10 minutes longer or until chips are crisp and cheese is melted. Yield: 3-4 servings. **Top with sour cream and/or sliced jalapenos if desired.

Beanpot Corn on the Cob

It's that time of year again! Use your beanpot to create the best tasting corn on the cob you and your family will ever eat! AND it's soooooo easy! It's OK, you can thank me later :)

Place your Fresh Shucked Corn on the Cob in the Bean Pot. Put 2 inches of water in the bean pot. Put in the microwave with the lid on for 13 min. Enjoy!

Over-the-Top Blueberry Bread Pudding

This recipe is shared by my daughter Renee who along with her friends claim it is will cause a 5 pound weight gain! Sounds like my kind of recipe!

Ingredients

• 3 eggs
• 4 cups heavy whipping cream
• 2 cups sugar
• 3 teaspoons vanilla extract
• 2 cups fresh or frozen blueberries
• 1 package (10 to 12 ounces) white baking chips
• 1 loaf (1 pound) French bread, cut into 1-inch cubes
• 
  SAUCE:
• 1 package (10 to 12 ounces) white baking chips
• 1 cup heavy whipping cream

Directions

• In your 13-in. x 9 in. baking dish combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
• Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
• For sauce, in your small serving bowl, bring cream just to a boil in your microwave (time will vary depending on your microwave). Add baking chips; whisk until smooth. Serve with bread pudding. Yield: 12 servings.

Beanpot Macaroni and Cheese

Ingredients:

1 (10-ounce) container refrigerated Alfredo sauce
12 ounce can evaporated milk
1-1/3 cups whole milk
1 egg
2 tablespoons Dijon mustard
1/2 pound macaroni pasta
2 cups shredded Cheddar cheese
2 cups shredded American cheese
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted
1/8 teaspoon white pepper
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 teaspoon salt

Preparation:

In your beanpot, beat Alfredo sauce with the fresh and evaporated milks, egg, and mustard. Stir in UNCOOKED macaroni and all of the shredded cheeses, butter, pepper, onion and garlic powders, and salt; mix well.

Pour into 3 1/2 or 4 quart beanpot. Cover and cook at 225 degrees for 3 to 4 hours; test to make sure macaroni is cooked. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6

Ham and Broccoli Bake

Thanks Lori for this fantastic recipe! All your party guests loved it, so I thought I'd share it so everyone could enjoy it!

2 rolls of crescent rolls
2c diced ham (turkey or chicken work well also)
1c chopped broccoli
1c diced sweet red pepper
2c shredded monterey jack cheese
1/2 onion, diced
3T dijon mustard

Mix all ingredients except rolls and 1c cheese. Lay crescent rolls in your Hostess Hospitality Set dish overlapping points out in baking dish. Pour mix ingredients over larger part of rolls pat down, fold point of rolls over filling. Top with remaining cheese. Bake for 25 to 30 minutes at 350 degrees.

Sopapilla Cheesecake

Ingredients

• 2 (8 ounce) packages cream cheese

• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 1 cup sugar
• 1 teaspoon vanilla extract or almond extract
• 1/2 cup margarine or butter, melted
• 1/2 cup cinnamon sugar

Directions

• Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan

• Flatten.

• Mix together the cream cheese, sugar and extract.

• Spread over the crescent rolls.

• Unroll the other can of crescent rolls and place on top of cream cheese mixture.

• Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.

• Bake at 350 degrees for 30 minutes.

Thanks for sharing Renee (both the cheesecake AND the recipe). This was FANTASTIC!

Time Savers

To save time and money in the kitchen, buy ground beef in bulk when it is on sale. Brown the beef and place in ziploc freezer bags, 1 pound in each bag. Place in freezer. When you are in a hurry, just grab a bag and dinner is ready in a snap! Great for quick soup, Hamburger Helper, chili etc. No need to defrost, just dump all ingredients into your beanpot and microwave or place in oven!

The same tip may be used for bacon, pork, chicken etc. Just cook your meat, put individual portions in ziplocs and freeze!