Kim's Cowboy Beans

2.5 lbs ground beef, browned with 2 chopped onions, and drained
1 TBsp Worchestershire Sauce
1 can kidney beans, drained
1 can pork n beans, drained
1 can black beans, drained
1/2 c ketchup
1 - 16 to 18 oz hickory smoke BBQ sauce
I usually add a drop or two of liquid smoke too!

Mix all and place in bean pot in moderate oven for 45 minutes or so.  If using a crockpot, 3 to 4 hours on low.  I use a rice cooker and add some V8 juice to the mixture so that it can cook and reduce down to the perfect consistency.  Any of the above methods produce a great result!

Serve with my Jiffy Cornbread recipe and enjoy!

What's For Dinner?!?

Cowboy Beans and Cornbread



Well, last night’s meal was quite fun.

For one, I was able to make most of the meal out on the back porch instead of heating up my kitchen.  I used a rice cooker/multipurpose cooker for the beans and then made the cornbread in a regular crockpot.

I browned the meat and onions in my beautiful stainless steel chicken fryer.   {I love this pan!}  I then assembled the rest of the ingredients in the cooker and cooked on high until it reduced down and turned itself on to the keep warm function.  This fool=proof mechanism is wonderful for cooks that get distracted with kids, the UPS man, the Schwan man, the dog getting loose, etc……. 

The cornbread was just two Jiffy boxes of the cornbread mix, made according to package directions.  Although it turned out good and the family really liked it, I think next time I will try something different with the ingredients to make it even more moist because my crockpot is old and the heating element is around the perimeter leaving the center to take longer to cook.  I’ve made cakes in the crockpot and will try the same recipe but use the cornbread mix and let you know how it turns out.

Kim’s Cowboy Beans Recipe

Crockpot Cornbread Recipe

Three Bean Casserole

1 pound ground beef
1/2 pound bacon, diced
1 onion, diced
1/2 cup ketchup
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup brown sugar
2 teaspoons vinegar
1 (15 ounces) can pork and beans
1 (15 ounces) can lima beans
1 (15 ounces) can kidney beans

Brown hamburger, bacon and onion and drain the fat off. Add the rest of the ingredients and bake for 40 to 45 minutes at 350 degrees.

Broccoli Cauliflower Casserole

2 cups broccoli flowerets, cooked and drained
2 cups cauliflower flowerets cooked and drained
1 can condensed cream of broccoli soup
1/3 cup milk
1/4 cup grated parmesan cheese, divided
1 tablespoon butter or margarine
2 tablespoons dry bread crumbs

Place vegetables in a 6-cup baking dish. In a small dish, combine soup, milk and half of the parmesan. Pour over vegetables. Combine margarine, bread crumbs, and remaining parmesan. Sprinkle on top of casserole. Bake at 375 degrees for 25 minutes or until hot and bubbling.

Eggplant Swiss Cheese Casserole

1/2 cup onion, chopped
1 tablespoon vegetable oil
6 ounce can tomato paste
1 3/4 cups water
2 teaspoons dried oregano
1/4 cup parsley leaves, freshly chopped or 2 tablespoons dried parsley flakes
1/2 teaspoon salt
1 large eggplant or zucchini
1 pound swiss cheese, sliced
1 1/2 cup dry bread cubes
1 cup parmesan cheese, grated

Sauté the onion in the oil in a saucepan until the onion is tender. Add the tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4 inch thick slices. Arrange one layer of eggplant slices in the bottom of a lightly oiled 13x9x2 baking pan. Pour on about 1/3 cup of the tomato sauce. Top with the swiss cheese slices. Add another layer of eggplant slices and pour on about 1/2 cup of the tomato sauce. Combine the rest of the sauce with the bread cubes and spoon over the eggplant. Sprinkle on the parmesan cheese. Bake at 325 degrees for about 25 minutes.

Rancho Corn Casserole

6 slices bacon, cut up
1 jar (4 1/2 ounces) mushrooms
2 tablespoons diced onion
2 tablespoons diced green bell pepper
2 cans (12 ounces each) corn
Salt and pepper, to taste
3/4 cup grated cheddar cheese

In a skillet, fry bacon then drain. Add mushrooms, onion and green pepper; saute lightly. Drain corn and add to skillet mixture. Add salt and pepper and heat thoroughly. Place in casserole dish, sprinkle top with cheese. Bake in 325 degree oven until heated through and cheese is melted (20-30 minutes).

Green Bean and Ham Casserole

1 pound mushrooms, chopped
1/4 cup butter
1/3 cup sifted flour
2 cups milk
1 cup cream
1 teaspoon salt
Dash of white pepper
3 cups cooked ham, cut into strips
1 pound fresh or canned green beans, cut into 2-inch pieces
1/3 cup pimento, cut into strips
Grated cheese
Sauté mushrooms in butter for 5 minutes; gradually blend in flour. Add milk, cream, salt and pepper; cook until thickened. Add ham, beans and pimento; mix and pour into 2-quart casserole. Sprinkle with grated cheese. Bake at 350 degrees for 20 minutes.

Green Bean Casserole

1 can cream of mushroom soup [condensed]
1/2 cup milk
1 teaspoon soy sauce
Dash pepper
4 cups cut green beans [cooked]
1 can french's french fried onions

Pre-heat oven to 350 degrees. 1. In a 1-quarter casserole combine all of the ingredients except the french fried onions and then bake in preheated oven for 25 minutes. 2. Remove from oven and stir. Then sprinkle the remaining onions over the top of the beans and return to the oven for 5 more minutes `till the onions are golden (not scorched), remove and serve.

Maple Sweet Potato Casserole

1 large egg white
1/2 cups evaporated skim milk
3 cups sweet potatoes, mashed -- cooked -- (about 4 med)
1/2 cups dates -- pitted, chopped
2 tablespoons maple syrup

In medium mixing bowl, whip together egg white and evaporated skim milk. Add sweet potatoes, stir till smooth. Add dates to mixture and mix well. Spoon mixture into a 1 1/2 quart casserole. For topping, pour maple syrup over top of mixture in casserole. Bake in a 350 degree oven for 25 to 30 minutes or until hot.

Sweet Potato Casserole

3 cup mashed, cooked, sweet potatoes(about 2 1/4 pounds)
1/3 cup firmly packed brown sugar
1/3 cup skim milk
2 tablespoon reduced calorie stick melted margarine
1 teaspoon vanilla
1/2 teaspoon salt
2 egg whites, lightly beaten
Vegetable cooking spray
1/2 cup firmly packed brown sugar
1/4 cup flour
2 tablespoon chilled reduced-calorie stick margarine
1/3 cup chopped pecans

Combine the first seven ingredients in a bowl and stir well. Spoon sweet potato mixture into an 8 inch square baking dish coated with cooking spray. Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the chopped pecans, and sprinkle over the sweet potato mixture. Bake at 350 degrees f for 30 minutes.

Potato Casserole

2 pounds baking potatoes, skinned, shredded
1/2 cup butter, melted
1 tablespoon salt
2 tablespoons dried, minced onion
1 can cream of chicken soup
2 cups sour cream
2 cups cheddar cheese, grated
1/4 cup butter
2 cups can french fried onions

Preheat oven 350 degrees. Combine potatoes, 1/2 c butter, salt, onion, soup, sour cream, and cheese. Put into a greased 9x13" baking dish, spreading to full. Combine 1/4 cup butter with the crushed french fried onions and sprinkle on top. Bake 1-1/4 hrs.

Elegant Mashed Potato Casserole

8 boiling potatoes (up to 10)
1 packet (8 ounce).
Of cream cheese, softened
2 eggs (beaten slightly)
2 tablespoons flour
2 tablespoons minced parsley
2 tablespoons minced chives
Salt & pepper to taste
1 can (3 1/2 ounce).
French fried onions
4 slices cooked crumbly bacon
Peel and boil potatoes until tender. Drain and put in a large bowl of electric mixer. Beat until smooth, add cream cheese and beat again. Blend in eggs, flour, parsley, chives and seasonings. Turn into a buttered casserole and spread slightly crushed onions on top. Bake uncovered at 325 degrees for 25-30 minutes. Crumble bacon on top. This casserole may be prepared ahead. Refrigerate until baking time. Add the onions just before placing them in the oven.

Yellow Squash Casserole

6 cups yellow squash
1 1/2 cups water
1 teaspoon salt if desired
1/2 cup diced celery
1/2 cup chopped onion
1 cup sour cream or 1 cup imo
1 can cream of chicken soup
2 cups herb stuffing mix
3 tablespoons margarine
Pepper to taste
Slice squash, boil in salted water 10 minutes, then crush or cut through squash. Add 1 1/2 tablespoons margarine. Butter a 13x9x2 casserole dish with remaining margarine. Put 1 cup stuffing mix in bottom of dish. Mix other ingredients. Pour into casserole dish. Sprinkle 1 cup stuffing mix on top. Dot with margarine. Cover and bake at 350 degrees for 30 minutes, uncover and bake 10 minutes to brown. Serve hot.

Five Bean Casserole

8 strips bacon
1 can kidney beans; (15 ounces)
1 can butter beans; (15 ounces)
1 baby limas; (15 ounces)
1 can b and m baked beans; (21 ounces)
1 large can pork and beans
1 medium chopped onion
1/4 cup vinegar
3/4 cup brown sugar
1 teaspoon dry mustard

Brown bacon; drain. Add onion, vinegar, brown sugar and mustard. Simmer 15 minutes
drain the kidney beans, butter beans and baby limas; add to mixture. Add rest of
the beans. Bake at 300 degrees for 3 hours or all day in crock-pot.


Serves 10 people.

Quick Canned Veggie Casserole

1 can french-style green beans (15 ounce)
1 can white sweet corn; (shoepeg) - (15 ounce)
1 can sliced water chestnuts (small can)
1 cup sour cream
1 can cream of celery soup (10 ounce)
1 onion; chopped
1 cup shredded cheddar cheese
1 stick butter
1 envelope ritz crackers; crumbled
1/2 cup sliced almonds


Drain green beans, corn and water chestnuts. Set aside. Combine sour cream, soup, onion and cheese. Mix well. Meanwhile, melt butter and blend crumbled crackers. In a buttered casserole dish, alternate layers of vegetables, and sour cream mixture. Top with crumbs and almonds. Bake at 350 degrees for about 40 minutes.

Asparagus Corn Casserole

1 (1-pound can) cream-style corn
1 (14-ounce can) asparagus tips
Salt and pepper
1 egg, well beaten
1 tablespoon sugar
1/4 cup cracker crumbs
1 tablespoon heavy cream
Crushed potato chips


Mix all ingredients except potato chips; place in greased 1 1/2-quart casserole. Bake at 350 degrees for 40 minutes. Sprinkle with potato chips. Return to oven for 5 minutes.

Bacon Creamed Spinach Casserole

2 package frozen spinach (10 ounces each)
6 bacon strips
1 garlic clove, minced
1/2 cup onion, chopped
1/2 teaspoons salt
1/8 teaspoon white pepper
1 pinch cayenne pepper
2 tablespoons butter
2 tablespoons flour
1 cup half-and-half or milk


Cook spinach by boiling or in microwave. Drain well and squeeze out as much moisture as possible. Chop fine, using food processor of food grinder. Cook bacon in skillet until crisp. Remove and drain. Crumble and reserve. In about 2 teaspoons of the bacon fat, sauté garlic and onion over medium heat. When onion is limp, add spinach. Lower heat. Season with salt and peppers; stir well as moisture evaporates from spinach, about 1 minute remove from heat. In a separate large skillet, melt butter over medium heat. Sprinkle in flour, stirring constantly until smooth. Gradually stir in half-and-half or milk and cook until smooth and bubbly. Stir in spinach mixture and heat through. Remove from heat, stir in reserved bits of bacon, and serve.

Banana Sweet Potato Puff Casserole

2 cups mashed sweet potatoes
1 cup mashed ripe bananas (3 medium)
3/4 teaspoons curry powder
1/3 cups sour cream
1/2 teaspoons salt
1 egg


In a large bowl, combine all ingredients. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish. Bake at 350-degrees f. In the oven for 20 minutes or until puffed and lightly browned.

Sweet Corn Bread Pudding

1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

Green Tomato Casserole

3 cups green tomatoes, sliced
3 eggs beaten
1/2 cup milk
1/2 cup cottage cheese
1/2 teaspoon oregano


Brush bottom and sides of a 9 inch pie pan with oil. Arrange tomato slices in pie pan. In separate bowl, whisk together eggs, milk, cottage cheese, and oregano. Slowly pour mixture over tomatoes. Bake at 375 degrees f for about 40 minutes.