Bean Pot Mac-n-Cheese

2 cups elbow macaroni
2 cans of cream of celery soup or cream of mushroom soup (or 1 of each)
1 cup milk
1 3 lb brick Velveeta cheese cubed
1 pkg. Dried beef shredded
3 hard boiled eggs diced

Toss everything into the Bean Pot and let it cook all day! Once you've tasted it, plain old Mac-n-Cheese just won't be as good.  3.5 hours at 350 degrees (cook until noodles are tender).

Garlic Chicken Alfredo

1 jar (16 ounces) Creamy Garlic Alfredo Sauce or Alfredo Sauce
4 to 6 boneless chicken breast halves
1 can (4 ounces) sliced mushrooms, drained
8 ounces spaghetti, hot cooked
grated Parmesan cheese

Pour about 1/3 of the sauce into the slow cooker. Place chicken in the bean pot; top with mushrooms and remaining sauce. cover and cook on 200 setting for 6 to 8 hours. Serve with hot cooked spaghetti, Parmesan
cheese and a tossed salad.
Serves 4 to 6.

Beans for your Bean Pot

4 bacon strips, diced

1 medium onion, chopped

2 cans (15-3/4 ounces each) pork and beans

2 tablespoons packed brown sugar

2 teaspoons ground mustard

1 teaspoon instant coffee

In a large skillet, cook the bacon and onion over medium heat until bacon is crisp; drain. Stir in the beans, brown sugar, mustard and coffee. Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer. Yield: 6-8 servings.

Overnight Blueberry French Toast

This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.

Ingredients:
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

 Directions:
1. Lightly grease a 9x13 inch CELEBRATING HOME baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.