Aunt Elaine's Crockpot Beans

1 lb ground beef
3/4 package of bacon (about 3/4 of a lb)
2 - 1 lb 15oz can of Pork & Beans
1 - 1 lb kidney beans - drained
1 - 1 lb can of butter beans - drained
1 cup ketchup
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
dash of black pepper

Missing from picture is bacon and the 2 cans of Pork and Beans :(

Brown ground beef and onion. Drain and place in crockpot.
Chop bacon into bite size pieces. Brown and drain. Add to crockpot.

Add pork & beans, kidney beans, and butter beans to crockpot and stir.

Mix together in a separate bow: ketchup, brown sugar, liquid smoke, white vinegar, salt and pepper.  Stir into crockpot mixture.

Cover crockpot and cook on low 4 - 9 hours.

BLT Pasta Salad

Ingredients 
3 & 2⁄3 cup large macaroni shells pasta, cooked 
4 cup tomatoes, diced 
4 slice bacon, cooked and crumbled 
3 cup lettuce, thinly sliced 
1 tsp sugar 
2 tsp cider vinegar 
1⁄2 cup fat free mayonnaise
1⁄3 cup light sour cream 
1 tbsp dijon mustard
1 salt 
1 pepper 

In a large bowl, mix pasta, bacon, tomatoes, and lettuce. 

In a small bowl, mix sugar, vinegar, mayonnaise, sour cream, mustard, and salt and pepper to taste. Pour dressing over pasta mixture, stir to combine, and chill until ready to serve.

Beer Dip

INGREDIENTS

2 (8 ounce) packages of softened cream cheese
1 (8 ounce) carton of sour cream
1 package of Dry mix -  Ranch Dressing (like Hidden Valley)
 1/2 -3/4 can of beer
2 cups shredded cheese (preferably finely grated)
bacon bits, green onions (optional garnish)

Mix cream cheese, sour cream, dressing, and beer til you reach your desired creamy consistency.

Then mix in 1/2 cup of cheese, leaving the remaining cheese to sprinkle on top.

Refrigerated overnight to let the flavors marinade or at least 3 hours before.

Before serving, garnish with bacon bits and green onions.

Serve with pretzels or scoops.

Broccoli Salad

Ingredients:
8 cups broccoli florets
½ cup sweet onion
1 cup raisins
½ cup sunflower seeds
½ almond slivers
3 tbsp mayonnaise
2 tbsp non fat plain Greek yogurt
2 tbsp rice vinegar
2 tbsp honey
¼ tsp salt

Chop broccoli into bite size pieces.

  

Chop onion

Combine broccoli, onion, raisins, sunflower seeds, and almonds in a large bowl

In another bowl whisk together the remaining ingredients: mayonnaise, Greek yogurt, rice vinegar, honey and salt.  Pour over the broccoli mixture and toss to coat.  Keep refrigerated until serving.  

Classic Green Bean Casserole

Ingredients:

1 (10 3/4 oz.) can Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed* or 2 cans of Cut Green Beans drained


 1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

Bake at 350°F for 30 min. or until hot.
Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Simple Fruit Salad

Ingredients:
1 cup mini marshmallows
1 can mixed fruit (fruit cocktail) - drain
1 can pineapple - drain
1 can mandarin oranges
1 banana - sliced
1 cup walnut pieces
1/2 small container of Cool Whip

Easy peasy... drain all the fruits.  Slice banana.  Add all remaining ingredients and stir.  Num!

Note: This is best served as soon as it is made.  This is not something I would not make before hand.  After a day the juices left in the fruit will seep out and bananas will turn brown.

Cheesey Cornflake Potatoes

Ingredients:
1 Bag (2 lbs) Frozen Hashed Brown Potatoes (the cube kind)
1/2 cup butter - melted
1 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1 can Cream of Chicken Soup
1 pint sour cream
8-10 oz shredded cheddar cheese
2 cups cornflakes, crushed
1/4 cup butter - melted

Combine potatoes with 1/2 cup melted butter, salt, pepper, onion, soup, sour cream and cheese in 13x9 ungreased pan. 

Ummmm BUTTA...

Mix Cornflakes with 1/4 cup melted butter.  Sprinkle on top of potatoes mixture.

Bake, uncovered at 350 for 1 hour.


Crushed bacon is a nice added touch :)

Southern Spaghetti Chicken

Ingredients:
1 large can chicken broth
1-2 large cans of water
1 pack of thin spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of Rotel Original
1/3 block of Velveeta cheese
1 grocery store Rotisserie chicken
salt and pepper to taste

Boil chicken broth and water in large stock pot. Add entire package of spaghetti to broth and water and cook till preferred tenderness. Once spaghetti is cooked, reserve 2 cups of broth/water then drain spaghetti.

Meanwhile, add cream of mushroom soup, cream of chicken soup, and Rotel tomatoes together in a large bowl.


Cut block of Velveeta cheese into cubes and add to mixture.

Chop Rotisserie chicken into bite size pieces and add to mixture.
Add spaghetti to mixture and stir till evenly coated.

Place spaghetti mixture into a casserole dish with lid or dutch oven. Bake in the oven for 40 minutes at 350 degrees with lid on.


Remove lid. Add reserved broth/water and stir. Bake an additional 15 minutes without lid.


NOTES : Can mix night before and put in Refrigerator cook the next day.
Serving Ideas : Good served with Salad and Garlic Bread

Crab Salad

Ingredients: 4 Heaping Tablespoons of Real Mayo (Do not substitute!) One Package of Imitation Crab All to your taste buds of chopped onion - prefer green onion but use what you have on hand All to your taste buds of Shredded Cheese Separate crab into bit size chunks or flakes. Add all other ingredients and mix. Put in fridge for at least a 1/2 hour to chill. Eat it plain, eat it with crackers, or Doritos!

New Orleans Crab Dip

Ingredients:
4oz fat-free cream cheese, softened
1/2 cup fat-free mayonnaise
1 package (8oz) imitation crab meat, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, pressed
1 1/2 tbsp Cajun Herb Seasoning Mix

In a bowl, microwave cream cheese on high for 30 seconds until softened; whisk in mayonnaise.

Chop crab meat. Chop celery & pepper.

Add crab meat, celery, bell pepper, garlic & seasoning mix to cream cheese mixture; mix well.



Spoon crab mixture into chilled bowl.

Serve with Canapé Bread Slices.

Yield: 12 servings

Bean Salsa

Ingredients:
1 can garbanzo chick peas - drained and rinsed
1 can black beans - drained and rinsed
1/2 yellow pepper
1 green pepper
1/2 white onion
Italian Salad Dressing

Chop onion and peppers and place into large mixing bowl.

Drain and rinse both black beans and garbanzo beans

Mix all ingredients in bowl. Add Italian Dressing to coat mixture - maybe 4 Tbsp. Serve with Tostitios.