Hillbilly Baked Beans

Hillbilly Baked Beans

1/2 pound ground chuck              

1/2 cup chopped onion

1 1/2 cups barbecue sauce          

1/3 cup packed light brown sugar            

1/2 cup water   

1 (15-ounce) can kidney beans, drained               

1 (15.5-ounce) can butter beans, drained            

1 (16-ounce) can pork and beans, not drained   

1/2 cup crumbled cooked bacon              

In a 5-quart slow cooker, combine meat, onion, barbecue sauce, brown sugar, and water; mix well. Stir in remaining ingredients, cover, and cook on low setting 6 hours, or on high setting 4 hours. Serve immediately.

Chess Squares

Chess Squares

1 box yellow cake mix

3 eggs

8 oz cream cheese, softened

1/2 cup (1 stick) butter, melted

4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Buffalo Chicken & Potato Casserole

Buffalo Chicken & Potato Casserole

1 1/2 lb boneless skinless chicken breasts, cut into 1-inch strips

1/3 c. Franks hot sauce

5c. red potatoes, grated w/ box grater

1 c. light ranch dressing/ blue cheese

1/2 c. cheddar cheese, shredded

1 (10 oz) can condensed cream of chicken soup

1/2 c. panko

Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.  Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.  In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.  In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.  Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Cheesy Grits

Cheesy Grits

3 cups water

¾ teaspoon salt

1 cup Jim Dandy® Quick Grits

1 ½  cups (6 oz.) shredded sharp Cheddar cheese, divided

½  cup butter

1/3 cup milk

3 large eggs, beaten

¼  teaspoon ground red pepper

HEAT oven to 350°F. Spray 2-quart casserole with no-stick cooking spray. Combine water and salt in large saucepan. Bring to a boil. Gradually stir in grits. Reduce heat to low; cover and cook 7 to 9 minutes or until thickened, stirring occasionally.  REMOVE from heat. Add 1 1/4 cups cheese and butter; stir until melted. Add milk, eggs and pepper; mix well. Pour mixture into prepared casserole. Sprinkle with remaining 1/4 cup cheese. Bake 40 to 50 minutes or until set and golden brown. Let stand 10 minutes before serving.

Chicken Manicotti

Chicken Manicotti

2 packages (3 ounces each) cream cheese, softened

1 cup (8 ounces) sour cream

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups cubed cooked chicken

1 medium onion, finely chopped

1 can (8 ounces) mushroom stems and pieces, drained

1 tablespoon butter

14 manicotti shells, cooked and drained

SAUCE:

6 tablespoons butter

6 tablespoons all-purpose flour

1/4 teaspoon salt

3-1/2 cups 2% milk

3 cups (12 ounces) shredded Monterey Jack or cheddar cheese

4 tablespoons shredded Parmesan cheese, divided

In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.  In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.  Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.  Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

Redneck Casserole

Redneck Casserole

1 (28 ounce) can baked beans

6 -8 hot dogs

4 cups tater tots

1 cup sharp cheddar cheese, shredded

Set your oven to 450.  Dump your can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking -- thing). Set the dish aside.  Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce.  Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely.  Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese.  Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).