Super Easy Baked Ham

Place ham in Bean Pot and cover with lid. Place in oven at 350 for 2 - 3 hours. If desired, glaze ham in last 30 minutes of cooking with room temperature pineapple and brown sugar glaze.

50-Yard Line Hot Dog Fondue

3/4 cup CHEEZ WHIZ Cheese Dip

1-1/2 tsp. milk

1/2 tsp. chili powder

1 pkg. (1 lb.) Beef Franks

24 small pretzel sticks

Mix your CHEEZ WHIZ, milk and chili powder in bean pot. Cook in microwave for 2 minutes at a time until heated through, stirring at each check.  Cut each frank into 4 bite-sized pieces. Heat franks as directed on package. Insert 1 pretzel stick into each frank piece.  Enjoy dipping franks into CHEEZ WHIZ mixture.

Slow Cooked Candied Sweet Potatoes

4 to 5 large sweet potatoes, peeled and cut in 1-inch cubes, about 8 to 10 cups

1 cup light brown sugar, packed

Juice and finely grated zest of 1 orange

1/4 cup honey

4 tablespoons butter

1/2 teaspoon vanilla

1 1/2 teaspoons cinnamon

Dash nutmeg

Arrange sweet potato cubes in the pot.  Combine the remaining ingredients and heat in the microwave. Stir to blend and pour mixture over the sweet potato cubes.

Cover and cook at 200 for 6 to 8 hours or until potatoes are tender.

Serves 6 to 8.

Apple Sauce

5 lbs peeled/cored/sliced apples

3 tsp honey
1 tsp lemon juice
1 tsp cinnamon/nutmeg (to taste)

Mix all ingredients together in your bean pot.  Cover and bake at 250 all day or overnight.  Serve with dinner or as a topping on waffles or ice cream.

Bean Pot Stuffing

1 tablespoon margarine
7 cups bread cubes
1 cup onion, chopped
1 cup celery, chopped
3 cups apple, chopped
1/4 cup fresh parsley, minced
1 teaspoon salt

1/4 teaspoon paprika
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 1/4 cup chicken broth
Since we are putting a large amount of bread in the bean pot to prevent it from sticking you will need to grease your bean pot with margarine. Combine ingredients and fill Bean Pot. Cover and cook on high for one hour, stir well; continue to cook on low for 3 hours.

Bean Pot Butterscotch Dip

4 Cups of Butterscotch Chips
2/3 Cup Evaporated Milk
2/3 Cup Walnuts, toasted and finely chopped
2 tsp. Rum Extract
Apple and Pear Wedges for dipping!

Mix butterscotch chips and milk in Bean Pot.

Cover and Back at 250′ for 45 min. or until the chips are melted.  Stir until mixture is smooth.  Stir in nuts and rum extract.

Black Eye Pea Salad

1 16 oz. pkg. frozen black eyed peas
1 10 oz. pkg. frozen green peas
4 Green onions, sliced
2 Ribs celery, chopped
1/3 Cup mint
1/2 Cup olive oil
1/3 Cup white wine vinegar
2 Cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 Cup cherry tomatoes, halved
1/4 lb. bacon, cooked and crumbled

Cook the black eyed peas according to package directions; drain and place in Bean Pot.
Stir in green peas, onions, celery, yellow pepper, carrots and mint.
Mix oil, vinegar, garlic, salt and pepper together.
Pour over ingredients in Bean Pot; stir gently.
Cover and refrigerate overnight.
To serve top with tomatoes and bacon.