#3571 - Beefy Baked Beans

(by Shirley McNevich)

1/2 lb. bacon (fried, drained on paper towels, and crumbled; more than 1/2lb. if you wish)
1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
24oz. pinto beans (drained and rinsed)
30oz. butter beans (drained and rinsed)
30oz. baked beans 'n pork
1 cup Kraft BBQ sauce
1 cup Heinz ketchup
1 cup Domino's dark brown sugar (packed)

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any grease. In a crockpot add the drained beef mixture, drained/rinsed pinto beans, drained/rinsed butter beans, baked beans 'n pork, BBQ sauce, ketchup and brown sugar--stir everything until well mixed. Place the lid on the crockpot and cook on high for 4-5 hours (stirring hourly). When done to your taste, add crumbled bacon and stir just before serving.

#1391 - Crockpot Cranberry Chicken

(by Marg Naugle - friend)

3 to 4 lbs. chicken pieces
1/2 tsp. salt (or more to your taste)
1/4 tsp. pepper (or more to your taste)
1/2 cup chopped celery
1/2 cup chopped onions
1 - 16oz. can Ocean Spray whole cranberry sauce
1 cup Kraft BBQ sauce (or your favorite brand)

In a crockpot add BBQ sauce and cranberry sauce--stir. Add chopped onions, chopped celery, salt and pepper--stir until mixed. Carefully add chicken pieces and make sure they are covered with sauce. Put the lid on the crockpot--turn crockpot on high for 4 hours, OR turn crockpot on low for 6 to 8 hours.

#922 - Beef Potatoes with Baked Beans

(by Shirley McNevich)

1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 cup sliced carrots (thin)
1 cup sliced red potatoes (bite sized pieces)
1 cup water
1 - 14oz. can of your favorite baked beans
1/2 cup Kraft BBQ sauce
1 cup shredded cheddar cheese

In a large skillet add ground chuck, salt, pepper and onions--cook and stir over medium heat until browned. Add water, carrots and potatoes--cook and stir over medium heat until carrots and potatoes are tender. Add baked beans and BBQ sauce--stir and cook until heated through. Serve in bowls--sprinkle cheddar cheese on top of each serving.

#511 - BBQ Chicken and Rice

(by Shirley McNevich)

2 1/2 lbs. chicken pieces
2 TBSP canola oil
1 1/4 cups Kraft BBQ sauce
3/4 cup water
1 1/2 cups original Minute Rice
1 cup whole kernel canned sweet corn
chopped green and red peppers (optional)

In a large skillet add canola oil and brown chicken on both sides. After the chicken is browned, drain off the oil but keep chicken in the skillet--add BBQ sauce and water--stir. Cover with a lid and cook over medium heat for 20 minutes or until tender (turn pieces once or twice while they are cooking). Add the rice, corn and peppers (optional)--put lid back on, turn heat to low and cook for 5 minutes or until hot.