Crock Pot Loaded Baked Beans Recipe

 INGREDIENTS

1 Can Bush’s Chili Beans I used 27 oz

1 Can Bush’s Butter Beans 16 oz can

1 Can Bush’s Baked Beans I used 28 oz can

1 lb ground and drained ground beef

1 lb of bacon sliced cooked, and drained

1 tsp onion powder

1 tbsp minced garlic

1/2 cup of ketchup

1 tbsp brown mustard

1/2 cup of brown sugar

1 tsp white vinegar

INSTRUCTIONS:

Brown up your hamburger and cook up your bacon (I love having ground beef in the freezer to pull out to use) and drain both of grease.

Spray your crockpot with a nonstick spray, I used my 8-quart crock pot to create this so I would have a lot of room for the ingredients and mixing the ingredients.

Open your cans and dump all the beans in your crockpot

Next, add in the rest of the ingredients and stir

Cook on low for 4-6 hours and serve!!

Cajun shrimp scampi

 

Ingredients :

12 raw shrimps (as many as you’d like, I like having a lot in my pasta)

1 serving of pasta (preferably a linguine)

2 cloves garlic, minced

2 tbs. butter

1/2 c. heavy cream

shredded parmesan cheese

1/8 tsp. basil

salt and pepper to taste

flour (to thicken)

cajun seasoning

1/4 c. parsley

White wine (not shown)

olive oil (not shown)

Directions :

Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil.

Add the garlic and cook for another 2 minutes.

Add the shrimps.

Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!

When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid.

Add the heavy cream, basil, parsley, salt and pepper.

Bring to a boil and whisk in sprinkles of flour until sauce thickens.

Lower heat to medium-low and add shrimp again.

Toss shrimp to coat with sauce, and serve over pasta. Topping with parmesan cheese,

and ENJOY!

Outback Steakhouse Bloomin’ Onion

 Ingredients 

1/3 cup cornstarch

1 1/2 cups flour

2 teaspoons garlic, minced

2 teaspoons paprika

1 teaspoon salt

1 teaspoon pepper

24 ounces beer

4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour

2 cups flour

4 teaspoons paprika

2 teaspoons garlic powder

1/2 teaspoon pepper

1/4 teaspoon cayenne

Creamy Chili sauce

1 pint mayonnaise

1 pint sour cream

1/2 cup tomato chili sauce

1/2 teaspoon cayenne

Outback Dipping Sauce

1/2 cup mayonnaise

2 teaspoons ketchup

2 teaspoons creamed horseradish

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon dried oregano

1 dash black pepper

1 dash cayenne

Directions:

1 ———Alrighty-forthe seasoned flour———–.

2 combine flour, paprika, garlic powder, pepper and cayenne-mix well.

3 ——–Creamychili sauce——–.

4 combine mayo, sour cream, chili sauce and cayenne-mix well.

5 ——–Dippingsauce———-.

6 Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

7 ——–Andfor the batter———.

8 Mix cornstarch, flour and seasonings until well blended.

9 Add beer and mix well.

10 Cut about 3/4 inch off top of onion and peel.

11 Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

12 Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).

13 Dip in seasoned flour and gently shake to remove excess.

14 Seperate peatls to coat thoroughly with batter.

15 Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.

16 Turn over and fry 1 1/2 minutes more or until golden brown.

17 Drain on paper towels.

18 Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.

ITALIAN CRESCENT CASSEROLE

 Ingredients

1 lb ground beef, cooked, drained

1 cup Three Cheese Pasta Sauce (the original called for a different kind. I love this one more so I used it)

1 can (8 oz) refrigerated crescent dinner rolls

1½ cups shredded Italian cheese blend (6 oz)

¼ teaspoon dried basil leaves

How To Make Italian Crescent Casserole

In skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil.

Macaroni Salad

 

INGREDIENTS

2 cups elbow macaroni, uncooked

1 cup mayonnaise

1/2 cup finely chopped celery

1/3 cup finely chopped carrot

1 hard-boiled egg, chopped

1/4 cup finely minced onion, i use dehydrated onion

2 tablespoons sweet relish

3/4 teaspoon dry ground mustard

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 dash paprika

3 quarts water

1 1/2 teaspoons salt

Directions

In a large pot bring 3 quarts water to a rolling boil.Add 1 1/2 teaspoons salt.

Gradually add dry elbow macaroni.

Return to a boil.

Boil uncovered 6-8 minutes.

Drain well and rinse with cold water and drain again.

In a medium bowl combine all ingredients.

Place cooked macaroni in a large bowl and toss well with other ingredients.

Cover and refrigerate.

Banana Split Pie

Ingredients:

1 stick butter, melted

1 box graham cracker crumbs

1 stick butter, softened

2 eggs

2 cups confectioners’ sugar

5 bananas, sliced

1 (15 ounce) can crushed pineapple, undrained

1 (16 ounce) container Cool-Whip, thawed

1 (4 ounce) jar maraschino cherries, stemmed

1/2 cup pecans, chopped

Chocolate Syrup, optiona

Instructions:

In a 9×13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.

In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.

Cheddar Bay Green Bean Casserole: A Bold Twist on a Classic

Ingredients

For the Green Bean Filling:

1 pound fresh or frozen green beans, trimmed and cut into bite-sized pieces

1 tablespoon butter

1 small onion, finely chopped

2 cloves garlic, minced

1 (10.5-ounce) can cream of mushroom soup

1/2 cup sour cream

1 cup shredded cheddar cheese

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

For the Cheddar Bay Biscuit Topping:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/2 cup shredded cheddar cheese

1/2 cup whole milk

2 tablespoons butter, melted

Directions

1. Prepare the Green Bean Filling:

Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.

Blanch the green beans in boiling water for 2-3 minutes if using fresh, then drain and set aside.

In a skillet, melt the butter over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-4 minutes.

In a large bowl, combine the sautéed onion and garlic, cream of mushroom soup, sour cream, cheddar cheese, black pepper, and smoked paprika. Stir in the green beans until well coated.

2. Make the Cheddar Bay Biscuit Topping:

In a medium bowl, whisk together the flour, baking powder, garlic powder, and salt.

Stir in the shredded cheddar cheese. Gradually add the milk, mixing until just combined.

3. Assemble and Bake:

Spread the green bean mixture evenly in the prepared baking dish. Drop spoonfuls of the biscuit mixture over the top, leaving some gaps for steam to escape.

Brush the biscuit topping with melted butter for extra richness.

Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

4. Serve:

Let the casserole cool slightly before serving. Garnish with fresh parsley, if desired.

How to Prepare

Customize Your Beans: Use a mix of green beans and other vegetables like carrots or mushrooms for variety.

Shortcut Option: Swap the homemade biscuit topping for pre-made biscuit dough for even faster prep.

Dairy-Free Version: Use plant-based cheese and cream of mushroom soup for a dairy-free option.

Preparation Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings

Serves 6-8 people