Crockpot Dogs and Beans

Crockpot Dog and Beans

 

12 or more hot dogs

1 small onion, diced very fine

6 sliced bacon, cooked and crumbled

2 (15 oz) cans pork and beans

1 (15 oz) can ranch style beans

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 C ketchup

½ C brown sugar

Pepper to taste

 

Place the beans, onion, bacon, ketchup, brown sugar and pepper in a crockpot and mix together. Place hot dogs on top. Cook on low for 4-6 hours or until heated through.

Crockpot Bacon Cheeseburger Casserole

Crockpot Bacon Cheeseburger Casserole

Nonstick cooking spay

1 (24oz) pkg frozen cubed hash browns O’Brian, thawed

2 lbs ground beef, browned and drained

½ C real bacon bits

2 C milk

3 C cheddar cheese, shredded

3 Tbsp butter melted

Salt and pepper to taste

 

Spray crockpot with nonstick cooking spray. Combine all ingredients in a large bowl and combine gently. Pour into crockpot. Cook on low for 4 hours or until cooked though. Serve with a slotted spoon.

Crockpot Navy Bean Soup

Crockpot Navy Bean Soup

  

2 C dry navy beans 

4 slices of bacon, uncooked, cut into bite sized pieces 

1 onion, diced 

3 medium carrots, diced 

3 stalks of celery, sliced 

2 Bay leaves 

Salt free seasoning to taste 

Place beans in a crockpot and cover plenty of water. Add the remaining ingredients, stir to combine. Cover and cook on high for 6 hours or until cooked through.

Zuppa Toscana

Zuppa Toscana

1 lb Italian sausage, removed from casings and cut into bite size pieces
1 large onion, diced
6 bacon slices, cooked and chopped into pieces
2 tsp minced garlic
8 C chicken broth
1 C half and half
3 large potatoes, peeled and diced
1 (10oz) pkg. frozen chopped spinach

Parmesan cheese for garnish

Sauté Italian sausage and onion in a large pot until cooked through and onion is tender. Add bacon and garlic and sauté until garlic is slightly tender about 2 minutes. Add chicken broth and bring to a boil. Add potatoes and spinach, turn heat to low and simmer for 30 minutes. Add half and half and cook until just heated. Garnish with Parmesan cheese and serve.

Teiyaki Beef Kabobs, Grilled Hawaiian Chicken and Tropical Salad

Teriyaki Beef Kabobs

3lbs beef, cubed

1 bottle thick teriyaki sauce

12-14 wood skewers 

Place beef in a bowl and pour teriyaki sauce over it. Let in marinate overnight. Soak wood skewers in water for 30 minutes before cooking. Thread meat onto skewers and grill until cooked through.

Grilled Hawaiian Chicken

6 boneless, skinless chicken breasts

2 C pineapple juice

2 Tbsp soy sauce

2 Tbsp brown sugar

Combine juice, soy sauce, and brown sugar in a bowl. Add the chicken and toss to coat with sauce. Refrigerate and let marinate overnight. Grill until cooked through.  

Tropical Salad

1 head romaine lettuce, torn

4-6 green onions, chopped

½ C bacon bits

1 small can pineapple tidbits, drain juice and reserve for dressing

½ C macadamia nuts, chopped

¼ C shredded coconut

Dressing:

¼ C pineapple juice

3 Tbsp red wine vinegar

¼ C olive oil

In a large salad bowl, combine the salad ingredients. Combine dressing ingredients and serve with the salad.

Baked Potato Salad

Baked Potato Salad

4 Lg. baking potatoes, leave skins on
2 C. sour cream
3 chopped green onions
4 strips of cooked bacon, chopped
2 cups of shredded cheddar cheese
salt
pepper

Preheat oven to 400 degrees. Scrub four baking potatoes, pierce with fork and bake on a baking sheet bake in middle of oven 1 hour, or until tender. Let cool then cut potatoes (with skin) into 1/2-inch cubes. In mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded cheese. Season with salt and pepper to taste.