Spicy Meaty Baked BBQ Beans

Spicy Meaty Baked BBQ Beans
Prep time: 
Cook time: 
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  • 6 slices of bacon, cooked and crumbled
  • 1 lb of lean ground beef, cooked
  • ½ lb of smoked sausage, cooked
  • 1 med onion, diced or cut into large pieces for picky eaters
  • 1 green bell pepper, diced or cut into large pieces for picky eaters
  • 1 tbsp minced garlic
  • ⅛ cup of pickled jalapenos, diced
  • 2 1 lb 12 oz cans of Bush's Original Baked Beans, undrained
  • 1 cup of BBQ sauce
  • ¼ cup of brown sugar
  • 1 tbsp of creole mustard
  • 1 tbsp of yellow mustard
  1. Preheat the oven to 350 degreese .
  2. Add all ingredients to a oven safe pan and mix making sure the onions and bell peppers are submerged (to prevent burning).
  3. Bake for 30-40 mins.

Crockpot Mac and Cheese

Crockpot Mac and Cheese
  • 12 oz of Velveeta, cubed
  • 1½ cups of cheddar/pepper jack/monterey jack or any other blend you'd like
  • 1 cup of parmesan cheese
  • 1½ cups of half and half
  • 1 5 oz can of evaporated milk
  • 1 tsp of ground mustard
  • 1 pound of shell pasta
  • ¼ cup of butter, cubed
  • ¼ tsp of garlic salt
  • 1 tsp of salt
  • 1 tsp of pepper
  1. Cook the pasta as directed.
  2. Drain and set aside but do not rinse.
  3. Spray the crockpot with Pam, and add the drained pasta.
  4. In a medium bowl mix together the rest of the ingredients and pour over the pasta, stir to mix throughout.
  5. Cook on low, stirring every 20 mins or so for 2 full hours. If after an hour and a half it looks a little dry you can add milk to make it more creamy.

Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad
  • 6 slices of cooked bacon, crispy and crumbled
  • 12 oz bag of large shell pasta
  • 4 tsp of olive oil
  • ⅔ cup of mayonnaise
  • ½ teaspoon of onion powder
  • 1 packet of ranch dressing mix
  • ⅓ cup of milk
  • 1 15 oz can of Le Sueur peas, drained well
  1. Cook pasta according to the directions.
  2. Rinse, drain well, and pat dry with paper towels.
  3. Move to a bowl and toss with the olive oil to lightly coat the pasta.
  4. Mix in the mayonnaise, onion powder, and ranch dressing mix until well coated.
  5. Add the milk and stir until creamy.
  6. Stir in the well drained peas being careful not to mush them.
  7. Cover and refrigerate for a few hours overnight before serving.
  8. Serve cold with bacon bits sprinkled on top.
If the salad gets too dry in the refrigerator just add a little extra milk and stir to add moisture.

Cornbread Dressing

Cornbread Dressing
  • 2 19 oz boxes of Martha White – White Cornbread Mix
  • eggs
  • Milk
  • 1 onion, diced
  • 1 bell pepper, diced
  • 4 stalks of celery, diced
  • 2 lbs ground meat
  • 1 rotisserie chicken
  • 1 can of cream of celery soup
  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • 32 oz of chicken broth, or more depending on the consistancy you want
  • 7 green onions
  • Tonys
  • Salt
  • Pepper
  1. Make the cornbread according to the instructions on the box with the milk and eggs, this should make 2 9 x 13 pans of cornbread, it's best to do this ahead of time so that the cornbread has time to dry out so it will soak up the flavors.
  2. Preheat the oven to 350 degrees.
  3. Add the diced onions and bell peppers to a large saucepan with some oil and cook over medium heat until softened.
  4. Add the ground meat to the pot and cook until browned.
  5. Strain off the grease and add the meat to a very large roaster pan.
  6. Pull the rotisserie chicken and add the meat to the pan.
  7. Crumble both pans of cornbread into the pan.
  8. Add the soups, green onions, and ½ of the chicken broth and stir until well combined.
  9. Put it in the oven for 1 - 1½ hours stirring every 15 mins or so adding salt, pepper, Tonys to taste, also adjusting the consistency by adding more chicken broth.
  10. It should have a gummy consistency and you will probably use the whole 32 oz, carton of chicken broth.
  11. Serve hot with brown gravy on top.


Cheesy Mashed Potatoes

Cheesy Mashed Potatoes
  • 2 pounds of potatoes, peeled and cut into small chunks
  • ¼ cup of unsalted butter
  • 2 oz of cream cheese, cubed
  • 1 5 oz can of evaporated milk
  • 1 tsp of salt, or to taste
  • ¼ tsp of white pepper, or to taste
  • ¼ tsp of Tonys, or to taste
  • 2 green onions, diced
  • 2 cups of shredded medium cheddar cheese, divided
  • 2 slices of cooked, crispy, crumbled bacon, optional
  1. Preheat the oven to 350 degrees.
  2. Boil potatoes until fork tender, then drain.
  3. In a large bowl add the butter and cream cheese and mash.
  4. Stir in the evaporated milk, green onions, salt, pepper, Tonys and ½ of the cheddar cheese.
  5. Move the contents to a buttered dish.
  6. Cover and bake at 350 degrees for about 30 minutes.
  7. Top with the remaining cheese and crumbled bacon then return to the oven uncovered to melt the cheese.
  8. Serve hot.
Any type of potatoes will do for this recipe. I used a mixture of a few different types.


Corn Casserole

Corn Casserole
  • 1 cup of butter
  • 3 eggs, beaten
  • 2 pks of jiffy cornbread mix
  • 2 cans of corn, drained
  • 2 cans of cream style corn
  • 2 cups of sour cream
  • Tonys to taste
  • Red Pepper flakes to taste
  1. Preheat the oven to 350 degrees.
  2. Grease a large pan.
  3. In a large mixing bowl mix all ingredients together.
  4. Move to the pan and cook uncovered for about an hour or until a toothpick comes out clean.


Cheesy Rice And Corn Casserole

Cheesy Rice And Corn Casserole
  • 2 8 oz boxes of yellow rice, preferably Zatarain's New Orleans Style
  • ½ stick butter
  • 2 cans mexicorn, undrained
  • 3 tbls chopped jalapenos
  • 2 cans of cream of celery
  • 4 cups shredded pepper jack cheese - 2 cups for inside casserole, 2 cups for top
  • Seasoning - Tonys, garlic salt, red pepper flakes to taste
  1. Cook rice as directed.
  2. *Save half the cheese to cover the top of casserole*
  3. Mix together all ingerdients in large pan.
  4. Sprinkle rest of cheese on top.
  5. Cook in oven for 30 min at 350, uncovered.


Sweet Potato Crunch

Sweet Potato Crunch
  • 3 - 40 oz cans of sweet potatoes, well mashed
  • 1 cup sugar
  • 3 tbls of cinnamon
  • 3 tbls of butter
  • 2 cups pecans, chopped
  • ½ cup flour
  • 1 stick of butter
  • 2 cups of brown sugar
  1. Mix mashed sweet potatoes with rest of filling ingredients and spread in large pan
  2. mix topping ingredients together and spread on top of filling
  3. Add a few pats of butter on top
  4. Put in oven uncovered at 350 for 30 min.