Farmer Casserole

ingredients:
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.

Corn on the Cob

Corn on the Cob 
* Ingredients:
* 4 - 6 Ears of Corn
* 2 cups of water
* Optional: 1 Tbls. Lemon Juice & 1/4 cup Sugar

* Directions:
* Husk the ears of corn & place in your Magic Bean Pot.
* Add water (lemon juice & sugar are optional...make the corn sweeter).
* Cover & microwave for just 13 minutes.

* SOOOO easy & no extra heat from the stove.....Enjoy!!

Garlic & Lemon Chicken with Green Beans & Red Potatoes!

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Corn Fritters

INGREDIENTS
■2 boxes jiffy cornbread mix
■2 cups sweet frozen corn, thawed
■2 jalapenos, seeds removed and chopped
■2 eggs
■1 cup milk
■6 green onions, chopped
■4 cloves garlic, chopped
■½ teaspoon cayenne pepper
■½ teaspoon pepper
■2/3 cup vegetable oil

GET COOKING
1.Combine all ingredients, except for the oil, and mix well.
2.In a skillet over medium heat, heat the oil. Once the oil is hot, pour about 2 to 3 tablespoons of the corn mixture into the skillet, similar to making a pancake.
3.Repeat all the way around a skillet over medium heat, heat the oil. Cook fritters on one side until lightly browned, then flip, and continue to cook until the other side is golden brown.
4.Repeat with remaining batter. Place fritters on a paper towel to cool. These fritters are great served hot or at room temperature.

Bean Pot Chicken Bacon Ranch Tater Tot Casserole

2 skinless, boneless chicken breasts, cut into cubes

 1 2-lb package of tater tots

 1 and 1/2 cups shredded sharp cheese

 8 slices of bacon, cooked and crumbled (I used maple bacon)

 1 cup of milk

 1 pkg. of dry ranch dressing mix (I used Hidden Ranch original)

 Directions

  Place 1/2 the tater tots on the bottom of the Bean Pot

 

 Sprinkle 1/2 cup of the cheese and 1/3 of the bacon over top.

 Place chicken pieces on top.

 Place another layer of 1/2 cup of cheese and 1/3 of the bacon crumbles over top.

 Place another layer of tater tots on top and cover with remaining cheese and bacon crumbles.

 Mix the milk with the dry seasoning mix and pour over top.

 Bake in the oven at 350 for 1 hour

 

 

Bean pot Cheesy Hash Browns

1 pkg. shredded hash browns
1 can cream of chicken soup
2 cups shredded cheddar cheese
3/4 cup sour cream
1/4 cup chopped onion...
1/4 cup butter, melted
topping
sleeve crushed Ritz crackers
1/2 stick butter

In your Bean Pot add all the hash brown ingredients and stir well. In a small bowl mix the topping and sprinkle it over the top
Bake at 350 with the lid off for 45 minutes or until the hash brown are tenderSee More

Bean Pot Mac & Cheese - easy 1 2 3 4

1 stick melted butter
2 cups uncooked macaroni
3 cups shredded cheese
4 cups of milk
Combine all in the Bean Pot. Place in 350 degree oven for 1 hour

Bean Pot Corn on the Cob

 Fresh or Frozen Corn on the cobs
1/2 to 1 stick of butter (depending on how many corn on the cob you are cooking)
Put the corn in the Bean Pot and add the butter. Put the top on and microwave for 10 minutes - Best Corn on the Cob you will ever eat in this short of a preparation time

Baked Potato Curls

4 potatoes
1 bunch green onions
4-5 strips of bacon
2 sm. garlic cloves
1 C cheddar cheese ~ shredded
1/2 C sour cream
1/4 C butter, melted
Peel potatoes and cut into slices or cubes. Place in bean pot. Chop green onions and place in a bowl. Fry bacon and cut into bits, add to onions. Press garlic into bowl and mix with cheese, sour cream and butter. Mix this all together and pour over the potatoes. Place lid on and back at 400 degrees for 20 minutes or until done. Very yummy and a new twist on your "staple" vegetable ~ the potato!!!

Salsa Chicken

Ingredients:
2 diced raw chicken breasts
1 can of corn (drained)
1 can of black beans (drained)
1 small jar of salsa

Directions:

1. Place all ingredients in Bean Pot and stir
2. Microwave on high for 18 minutes or until chicken is cooked thoroughly
3.Serve over rice, noodles or in flour or wheat tortillas with sour cream and shredded cheese

Bean Pot Apricot Glazed Pork Loin

Ingredients:

1 (2 pound) pork tenderloin
1 (1 pound) bag baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock
1 (18 ounce) jar apricot preserves
2 Tablespoons Dijon mustard
1 Tablespoon fresh thyme leaves
Salt and pepper, to taste

Directions:

 Place baby carrots and onion slices in the bottom of your slow cooker. Place your pork tenderloin on top of the carrots and onions and season with salt and pepper. In a medium mixing bowl, whisk together stock, apricot preserves, mustard and thyme leaves. Pour glaze mixture over tenderloin. Cover and bake at 350 for 1 and a half hours or until tender and cooked through.

Chicken Taco Chili

Ingredients:

1 onion (chopped)

1 can Black Beans (16 oz.)
1 can Kidney Beans (16 oz.)
1 can Tomato Sauce (8 oz.)
1 package Frozen Corn (10 oz.)
2 cans Diced Tomatoes with Chilies (14.5 oz.)
1 package Taco Seasoning
1 Tablespoon Chili Powder
3 Chicken Breasts (24 oz.)

Directions:

Cook the chicken and shred it - place it in the bean pot. Add all other ingredients in the bean pot and

cook in the microwave for 15 minutes.

Bean Pot Corn on the Cob

Fresh or Frozen Corn on the cobs
1/2 to 1 stick of butter (depending on how many corn on the cob you are cooking)

Put the corn in the Bean Pot and add the butter. Put the top on and microwave for 10 minutes - Best Corn on the Cob you will ever eat in this short of a preparation time.