4-Bean Baked Beans

 This fills all of the requirements: easy, tasty, and quick to prep!

I like to put it all together, then let it cook on low for a couple of hours in the crockpot before serving. This recipe is easily doubled for larger groups.

4 Bean Baked Beans

• 1 15 oz. can butter beans, drained
• 1 15 oz. can lima beans, drained
• 1 15 oz. can kidney beans, drained
• 1 16 oz. can pork & beans
• 1/4 to 1/2 lb. bacon, cut into 1/2 inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 to 3/4 c. brown sugar (to taste)
• 1/4 to 1/2 c. ketchup (to taste)
• 1/4 to 1/2 c. white vinegar (to taste)
• 1/4 c. molasses
• 1 tsp. dry mustard

Gently mix beans together in a casserole dish or crock pot.  

In a saucepan, cook and stir bacon, onion, and garlic until bacon is cooked to choice.  Pour off excess fat.

Whisk last 5 ingredients together into the bacon mixture and simmer for a few minutes.  Pour sauce over beans and mix gently.

Bake in a preheated 350°F oven for an hour, or in a crock pot on low for 2 to 4 hours.

White Chicken Enchiladas

 This is our favorite white chicken enchilada recipe.  I use a can of Rotel tomatoes with chilies instead of the small can of chilies and it works great.  

Loaded Potato Soup

 

Loaded Potato Soup

INGREDIENTS:
1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

DIRECTIONS:
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Instant Pot Cabbage, Sausage and Potato Soup

 Instant Pot Cabbage, Sausage and Potato Soup

Ingredients:

⅛ tsp Cayenne pepper

2 tsp. Garlic salt

Pepper to taste

3 Tbsp. butter

1 medium head of cabbage chopped

1 Onion sliced into wedges

1 Tbsp. Minced garlic

2 to 3 carrots, peeled and cut into 1/2 inch slices

2 stalks celery, sliced

4-5 Medium gold potatoes largely chopped

1 Package smoked sausage cut into rounds

1 C. Chicken broth




Mix together the cayenne pepper, garlic salt, and pepper in a small bowl, and stir to combine.  Lightly stir into prepared vegetables.

Melt the butter in the Instant Pot and lightly saute the veggies for 5 minutes before adding smoked sausage and cooking for another 5 minutes.  Add broth and stir.

Seal Instant Pot.  Set to "Soup" setting and let cook.  Natural release for 5 minutes, then quick vent until pressure is released.  Stir and serve.