Bean Pot Fried Chicken

Almost Fried Chicken

* Ingredients:

* 2 cups Corn Flakes

* 1/3 cup grated Parmesan Cheese

* 1/2 tsp. Paprika

* 1 3 to 4 pound Chicken, cut into serving pieces (prefer Boneless Chicken Breasts)

* 1/2 tsp. salt

* 1/4 tsp. pepper

* 4 Tbs. butter (melted) or 1/4 cup Olive Oil

* Directions:

* Place corn flakes, cheese & paprika in large serving bowl.

* Using the bottom of measuring container or glass, crush to crumble the flakes coarsely.

* Mix the corn flake coating well.

* Season each piece of chicken generously with salt & pepper.

* Dip each piece in butter or oil, then dredge in corn flake mixture to coat completely.

* Arrange chicken pieces into Bean Pot, with thickest parts facing out...about 4 chicken breasts fit nicely in the bottom.

* Add the lid & microwave on HIGH 21-28 minutes (7 minutes per pound).  (we did 21 minutes...set aside while veggies were steaming & then put back in for 2 minutes...I think we need a couple more microwaves!)

* Make sure your Bean Pot is rotating, IF not, make sure chicken is cooked to the bone, reduce power to MEDIUM-LOW or DEFROST & microwave 10 minutes longer.

* Simple & easy.....enjoy!!

Hot Taco Dip

Hot Taco Dip

* Ingredients:

* 2 bricks of Cream Cheese

* 1 can Hormel Chili (no beans)

* 1 - 4.5 oz. can Green Chiles

* 1/2 jar Salsa (medium - hot)

* 1 - 8 oz. pkg. shredded taco cheese

* Directions:

* Layer all ingredients in the order listed above (starting with cream cheese) in your Bean Pot or your Tortilla Warmer.

* Bake at 350 degrees for 20 minutes.

* Serve with Tortilla Chips.

* Optional additional condiments:  Salsa, guacamole, chopped lettuce, tomatoes, green onions & peppers.

* Simple & easy....enjoy!

Another Tortillini Recipe - Cheesey Tortillini in a Bean Pot

BEAN POT Cheesy Tortillini Thanks Maggie
1 lb Italian Sausage 
1-2 25 oz Jar of marinara sauce
1 small can tomato paste
1 can diced tomatoes

1 20 oz Buitoni Mixed Cheese Tortellini
*Optional: half pack of chicken tortellini*

Brown sausage then put ALL above ingredients in Bean Pot.
Cook at 350 degrees for about an hour or until pasta is tender.
Mix well and serve with plenty of mozzarella cheese on top and garlic bread.

Bonus! Mini Bean Pot Apple Crisp!

Mini Bean Pot Apple Crisp

6-8 Apples
1 1/3 Cups Brown Sugar (Packed)
1 1/2 - 2 Cups of Oats

3/4 Teaspoon Nutmeg
1 Cup Flour
1 1/2 Teaspoon of Cinnamon
2/3 Cup Butter ... Add a little more if you use more oats.

Slice Apples...Place about 1 1/2 apples on the bottom up the Mini Bean Pot. Mix all ingredients together....place over the top of the apples. Bake with lid off for 45min-1hour. Makes 4

Thanks Cindy & Linda!! 

Baby's Sweet Potatoes- or for Mommy!

Baby's Sweet Potatoes

* Ingredients:

* 2 large sweet potatoes (7 - 8 oz. each)

* 1/4 to 1/3 cup purified water

* 1/4 cup tap water

* Directions:

* Scrub sweet potatoes.  Pierce once with fork & place in Bean Pot.

* Add tap water & cover with lid.

* Cook on HIGH 7 - 8 minutes, until soft to the touch.  Let cool slightly.

* Peel sweet potatoes & slice.

* Puree with 1/4 cup purified water until smooth.  If too thick, thin with more water. Strain if necessary. 

* Store in your Tupperware snack cups in refrigerator for up to 3 days, or freeze in a beaba silicone freezer tray.

* It's simple to prepare vegetables & fruits for your baby in the microwave using your Magic Bean Pot, that you might never buy store-bought again.  You have the assurance of knowing Exactly what is in your baby's food, & it is certainly the way to retain as many vitamins & nutrients as possible, since so little liquid is required & the cooking time is so short.

* One important tip:  when reheating the baby food, remember to just warm it, don't cook until boiling hot.  Stirring & testing are important.  Think in terms of seconds in the microwave, not minutes.  Store baby fruits & vegetables in small covered jars in the refrigerator.  Reheat in custard cups on Medium, stirring once or twice, 30 - 60 seconds.

* Puree & strain vegetables & fruit with liquid as needed, depending on the age of the baby.  Younger babies need a smoother, more liquid texture.  If in doubt, consult with your pediatrician.

Blueberry Pineapple Dessert - bean pot

Blueberry/pineapple dessert

1 can blueberry pie filling
1 can chopped pineapples 
1 box yellow cake mix

1 stick butter

Mix blueberry an pineapple together in bean pot, sprinkle dry cake mix over the top. Melt butter and pour over cake mix
Bake 350° for 1 hour

Salsa Chicken - Bean Pot, Stack Cooker, Crock Pot

Tonight's menu is from the Crockin' Girls new cookbook - Crockin' Companion. I got one for myself & for my bestie. We know from past experience we have to get the other one any cool gift or gadget we come across for ourselves! It just works nicely that way!

Salsa Chicken - I have used this recipe a long time before Crockin' Girls came up w/ it with my Homemade Gourmet seasonings. I have used it on chicken, venison, pork - whatever meat I have on hand.

Do you know why I make this recipe? Because - 1) we have salsa leftover & no chips or 2) there is a jar of salsa in the frig that needs some love, or 3) I want some soft tacos!! :D

This is a difficult recipe - not really -

Salsa Chicken

Get out your bean pot, stack cooker, or crock pot. Place 4-6 frozen chicken breast or boneless chicken pieces in your cooking vessel of choice. Pour a jar of salsa over it. Put lid on. Cook it. Shred it. Eat it.

Yep that easy!

Bean pot - if chicken is frozen & cold, put cold bean pot in cold oven, turn on oven to 325 degrees. Cook approx 30-45 min, depending on size of chicken pieces.

Stack Cooker - cook in microwave appox 18-30 min depending on chicken pieces size. I personally get the chicken tenderloins or boneless thighs since they will cook faster.

Crock pot - low 5-6 hrs, or high for 4 hrs.

What to do with Leftover Roast - Beef & Noodles!

My sis brought us a large sirloin roast & we had a great dinner making it into a roast. Afterwards, there was more leftovers than what we could eat in one more sitting so I decided to make it into Beef & Noodles - I had never made it before, but I love Beef & Noodles.

Not sure why I never made it before. So, on Google, this is the recipe I found from Yahoo. I also put it in a crock pot to cook for the day. 

Beef & Noodles 

Ingredients

1 pound leftover beef roast (I put my roast in the Ninja to make little pieces the kids wouldn't pick at)

½ bag noodles (Use your favorite) cooked to package directions and drained

1 8oz can of mushrooms drained

4 cups beef broth warmed

¼ cup worcestershire sauce

1 Tablespoon sugar

1+ Tablespoon Garlic Powder

1 teaspoon black pepper

1 stick of butter, margarine, or ½ cup oil

½ cup all purpose flour

Directions

Preheat oven to 350. In a deep pot melt butter, add flour and cook till it is the color of coffee with cream add warm broth and worcestershire sauce stir till boils and thickens. Add all other Ingredients and stir till completely incorporated. Cover and bake 30-45 minuets or till it's hot and bubbling.

Put leftovers in your Tupperware freezer mates & label. I pulled out this yummy concoction for dinner w/ my bestie & her kids on Saturday night. It is by far my most fav recipe in a while. Enjoy! 

www.my2.tupperware.com/homemadebybillie

Bean Pot Pizza - Or Stack Cooker Pizza

 Bean Pot Pizza Bake
1 1/2 lbs hamburger (browned)

1 chopped onion

2 large bags of Mozzarella cheese

1 pkg sliced pepperoni

1 box of cooked noodles

1 can of cream of mushroom soup

1 can mushrooms

2 cans pizza sauce

Mix together and put in bean pot, cover and bake at 250 degrees for 4 hours!

Microwave Version:

Mix all together in bean pot or stack cooker. Microwave at 70% for 10 min, stir & continue to cook in 5 min increments till warmed through. 

This recipe makes a LARGE batch. It will FILL your bean pot. I recommend putting it into 2 bean pots, or put half in ziploc & freezing for later use. 

Bean Pot Tortellini Soup

Tortellini Taco Soup

1-1-1/2 lb. of ground beef
1 can (14.5 oz.) petite diced tomatoes, un-drained
1 can (10 oz) Ro*Tel® Original Diced Tomatoes & Green Chilies, un-drained
1 can (15 oz) Tomato Sauce
1 pack of Dry Taco Seasoning
1 can (15-1/4 oz.) Whole Kernel Corn, un-drained if desired
1 pkg. frozen cheese tortellini

Cook ground beef, season to own desire. Drain grease.
Take cooked ground beef and the rest of the ingredient and combine in bean pot. (Add juice from corn if you would like more juices, if not drain corn juice.)

Cover bean pot and cook in microwave for 10-15 min. Stir half way through. 
Top with cheese, serve with tortilla chips, or crushed Frito corn chips.

Corn Casserole

Corn Casserole

* Ingredients:

* 4 cans niblet corn

* 1/2 cup chopped onion

* 2 cans cream of celery soup

* 8 ozs. sour cream

* 2 cups shredded cheddar cheese

* salt & pepper to taste

* 2 rolls crushed Ritz Crackers

* 1/4 cup stick butter

* Directions:

* Mix all ingredients inside of Bean Pot EXCEPT crackers & butter.

* Sprinkle crackers on top as a layer over the corn mixture.

* Add thinly sliced pats of butter over the entire top layer.

* Bake at 350 degrees for 30 minutes.

Simple & Easy....Enjoy!

Conversions for Bean Pot vs Crock Pot & more!

This should be helpful!!!
How to convert Crock Pot time and temp to a Bean Pot…

Crock pot to Bean Pot Conversion Times LOW setting is about 200 degrees F which is similar to a Crock pot. HIGH setting is about 300 degrees F for a Bean Pot. One hour on HIGH is approximately equal to 2 to 2 ½ hours on LOW.

Most Crock Pot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. 
For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH for 2 ½ to 3 hours.
1 hour in the oven equals about 20-30 minutes in the microwave.

Oven Conversion - 
8 hrs low in crock pot = 2hrs 325 in bean pot
4 hrs high crock pot = 1.5 325 in bean pot

White Bean Chicken Chili

White Bean Chicken Chili

3 15.8 oz. Cans or Jars of Greatest Northern beans
4 boneless, skinless chicken breast, cooked and cubed ( I try to keep some cooked chicken leftovers in the freezer)
16 oz. Jar salsa 

8 oz. pkg. shredded Monterery Cheese
8 oz. pkg. Jalapeno cheese, shredded
Add first 3 ingredients into the bean pot. Place in microwave for 5 minutes or until hot. Spoon into CH bowls. Sprinkle a tablespoon of each cheese ontop of hot soup.
This is sure to warm you up on a cool day.
This is GREAT for tailgates.
Contact me for you bean pot and more recipes today

Bean Pot Bacon & cheese fettuccine

"Recipe of the Day" - Bacon & Cheese Fettuccine

* Ingredients:

* 8 Strips of Bacon that you have cooked & crumbled

* 1 box of Uncooked Fettuccine noodles

* 2 cans of Diced Tomatoes (14.5 oz)

* 2 cups of Chicken Broth

* Seasoning of your choice....Italian, salt & pepper, basil, oregano

* Brick of Cream Cheese

* OPTIONAL - chopped Onion

* Directions:

* Place all ingredients (Except cream cheese)  in the Bean Pot.

* Place lid on beanpot & microwave for 25 minutes.

* Once everything is cooked, add Cream Cheese & microwave for a couple more minutes....

stir & Enjoy!!

Summer Pecan Dump Cake Bean Pot

How about another cake recipe??!! 
Thanks Maggie

Summer Pecan Dump Cake

1 Box Butter Pecan or Yellow cake mix

1 large can sliced peaches
1 stick sliced butter
1 cup coconut
1 cup chopped pecans
Lightly spray bean pot first, then add peaches, sprinkle cake mix, dot with butter. Sprinkle coconut and pecans.

Place in microwave on high for 13 min. and serve with vanilla ice cream Serves 8 people.

Easy Bean Pot Soup

Easy Bean Pot Soup: 
Thanks Rhonda!

1-can of rotel
1-can of corn
1-can of black beans (drained & rinsed)
2-cans chicken breasts
1- 8 oz cream cheese
1- packet dry ranch dressing
1- tablespoon cumin
1- teaspoon onion powder
1- teaspoon chili powder.

Put all ingredients in bean pot and microwave 8 - 10 minutes -
Easy and delish!

Tupperware Stack Cooker, Dump Cakes & Black Russian Cake (sinful!)

Doesn't everyone have that one cake that is just pure bliss? You only make it a few times thru the year, but you wake up in the morning & start eating it straight from the pan w/ your morning coffee... um, no, of course I wouldn't do that - But my wonderful grandmotherly babysitter taught me that eating cake for breakfast is not for kids! I was happy to go to college & therefore old enough to eat cake for breakfast! Love & miss you Carol!

With my new Tupperware kit, I received a gorgeous purple Stack Cooker. I haven't used it much, just not sure what to do w/ it till now. I started looking over the TW biz site & found several recipes for it - cakes (which of course caught my eye) and browning hamburger.... I will be trying out new recipes for it & posting them accordingly. Here is the link to check out the Stack Cooker on my website.

At my Open House yesterday, I showed my guests how easy it is to make a cake in this contraption. 10 min & my Black Russian Cake was ready to be "frosted".  I used to make about 10-15 of these cakes every year when in high school & sold to my mom's friends for their holiday gatherings.

Black Russian Cake -
This is from a McCune Brooks Hospital fundraiser cookbook circa 1980 something...

1 deep chocolate cake mix
1 sm package instant chocolate pudding mix
2 t cinnamon
3/4 c coffee (if you forgot to make it ahead of time & it is hot, add it in at the very last)
4 eggs
1/4 c vodka
1/4 c Kahlua
1 c oil

Icing
2 TB coffee
2 TB Kahlua
2 TB Creme de Cocao liqueor
1 c powdered sugar

Mix all cake ingredients together. If you are using hot coffee, I add it at the very last. Pour into greased bundt pan. Bake at 350 degrees for 45 min. Let cool 10 min, invert onto platter. Punch holes into cake. Spoon icing into holes & drizzle over top. 

 - OR your TW Stack Cooker w/ insert in middle (making it a bundt cake). Place lid on & bake in microwave 9-11 min. All depends on your microwave how long you cook it - mine took 10 min. Invert onto platter when done. Punch holes into cake w/ round spoon handle or other kitchen thing you can find. You want a hole about 1/4" around. Spoon icing into holes & drizzle over top.

First - if you eat this cake warm - omg! This  is so good! If you eat it the first day, plan on getting a little buzz. If you eat it the days after (if there is any left) YUMMO! I prefer the first day, but I have been told others like it better after a day or so. Yes there is alcohol in it so be cautious how much Little Johnny eats.

Of course, I am a cake eater. I love my cakes. I love the bean pot dump cakes because they are so easy PLUS they come out hot & frosted & just begging for some ice cream! What is a bean pot dump cake - well bean pot dump cake is a regular cake mix batter - mixed according to directions w/ a can of frosting all dumped into a bean pot. Lid on, microwave 9-11 min & voila Lava Cake or dump cake.

Bean Pot Burger, Breakfast Burritos, & Honey Garlic Pork Ribs

I have mentioned some of the wonderful things you can do w/ your bean pot. I could not ever go back to browning hamburger on the stove after I have done it in the bean pot. Why - the burger tends to break easier to smaller pieces, no large chunks, plus there is no chasing the burger around a skillet w/ little pieces flying out.

This is what I started w/ - 3 one pound packages of burger, 3 "pods" of frozen onions, & a bunch of grated carrots. By cooking multiple packages, it takes a bit longer than the 6 minutes per pound. But so worth it!! Why the carrots? Adds bulk, adds veggies that aren't going to be quite so obvious for the picky eater... Why Not?

Here is the outcome....

You will see there is some liquid in there. That is because of the lid being on, trapping any moisture from the onions (I freeze them w/ a little bit water to keep the grated onions together). Just use a slotted spoon to scoop into a ziploc bag. If you were going to continue using the burger in the bean pot, you can easily use a turkey baster to pull any grease or liquid off the meat.

Voila - that is why you need a bean pot!

Next UP...

Breakfast burrito mix....

This is not a true recipe - I just toss stuff in. You can find a recipe on pinterest if you really want one.
My version is this -

Brown a pound of breakfast sausage. Place in large bowl.

Add some extra olive oil to that sausage grease & fry up some hash browns. I used about 2 lbs, but that is what I had left in the bag from the previous batch. Scoop into large bowl w/ sausage.

I had some sliced ham that I put into the Ninja & essentially minced. Add to skillet.

Eggs- I used up the whole carton of eggs because we go thru alot of eggs in this house. I blend them up in my ninja food processor - the old one, not the new version you find at Sam's Club. Cook them up in the same skillet, with the ham. Add to the large bowl.

When all is in the large bowl, add some salt & pepper. Then add at least 2 c of grated cheddar cheese. I used prolly 3 cups - whatever fell out of the bag! I am technical like that.

So you have this huge bowl of yummy goodness -

I use a scoop & put into my Beaba multipurpose freezer trays - which are 1/3 c pods that I use ALL the time. Just ask my husband. I got them for baby food. They were the perfect size to freeze up individual portions of bananas & avacados, applesauce, mashed potatoes w/ carrots & parsnips... Now I use them for soups, grated onions, chicken broth, strawberries - whatever I want to save.

How cool is that? I pull one out each morning for Josey as he is my egg boy.

And now the big finally - Sorry, no pics on this one

Honey Garlic Pork Ribs (I used pork steak & cut the recipe in half)
Which you can do this in the bean pot if you are using a smaller portion

4 lbs pork spare ribs
1 c honey
1 c packed brown sugar
1/3 c soy sauce
1/2 t garlic powder
1/2 t ground ginger
1 tsp ground mustard

1) cut ribs into serving size; place in a large ziploc. Combine the remaining ingredients, pour half the marinade over the ribs.

2) Seal bag & turn to coat. Refrigerate for several hours or overnight, turning occassionally. Cover & refrigerate remaining marinade. Drain & discard marinade from ribs.

3) Place ribs on a rack in a greased shallow baking dish. Cover & bake at 350 degrees for 1 hr. Drain. Pour remaining marinade over ribs. Bake, uncovered, for 30-45 min or until meat is tender, brushing occasionally w/ pan juices. Since I used pork steak, I cut the cooking time to just 1 hr.

1 serving 799 calories, 43 g fat, 170 mg chol, 603 mg sodium, 62 g carb, 42 g protein

Did you notice the pics? I would like to know if you can make comments as I adjusted the settings. Please leave a comment as a test! Thanks!!

Angel Food Cake in Bean Pot

Things are a bit busy here - have tomatoes coming on in the garden, garage sale to get ready for, and the other blah blah blah of normal life going on. So, here is one of my awesome cake recipes. I love angel food cake & since I don't have the pan anymore, I can still enjoy it w/ my bean pot! 


Angel Food Cake in the bean pot or in our serving bowls

Stir up the dry cake mix w/ any kind of pie filling. Let it set 20 - 30 min and it will foam up taller. I like to use the big bowl of the serving bowls... bake at 350 on the bottom rack of the oven for 45-55 minutes.Towards the last 15 min. or so you'll need to put a piece of aluminum foil over the cake so it doesn't get tooooo brown. It makes me think of a souffle because it puffs up tall then falls. Scoop it out w/ a big spoon and slap on some cool whip-- yum yum!

Steak Bites & Cream Corn Mac & Cheese

I am an avid follower of the Pioneer Woman - Ree Drummand. I love her because she is living my dream - ranch, family, cooking. I am doing very well w/ my life, but missing out on the cattle & horses & land, and dogs.... 


My sis watched the kids last weekend & oh, darn, she left some steaks in my freezer. I had to use one mongo sized sirloin. But with 100+ weather, it was not going out on the grill. On Pinterest, Ree's recipe was the first one up. And it is DELISH! 2 ingredients - 2!! Steak & butter, well and some seasonings. 


Here is the link for it Steak Bites


The night before I was in the mood for some mac & cheese. I have been watching the Next Food Network Star & one of the guys came up w/ a Corn Mac & Cheese. 

• Two 8-ounce cans creamed corn
• 1 cup milk
• 1/4 teaspoon onion powder, optional
• 1 heaping tablespoon cornstarch
• Pinch ground nutmeg
• Salt and ground black pepper
• 3 dashes hot sauce, optional, plus more for serving
• 2 cups elbow macaroni
• 8 ounces grated mild yellow Cheddar
• 12 ounces grated mozzarella
• 1 egg, lightly beaten
• 1 cup croutons
• 1 tablespoon olive oil

Directions

Preheat the oven to 350 degrees F. Move one rack to the top of the oven.

In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.

Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.

Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes (WHAT?? JUST USE YOUR TUPPERWARE PASTA MAKER). Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a bean pot and top with the remaining mozzarella.

In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook 15 with lid on, remove lid & cook additional 5 min till top is golden. Serve with hot sauce.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. They also didn't use a bean pot. 

I copied the recipe straight from their website. When making it again, I will add a can of whole kernel corn, drained. And maybe measure how much cheese I put in! LOL It was cheesy!