I am in love with this thing! I have to tell you that I honestly didn’t think I would us this “bean pot” (really a bean pot what is that) but since I broke it out last week, I’ve used it 3 times now! Here are a few desserts you can try as well: I actually made a Chocolate Strawberry Dump Cake on Saturday and while I hate chocolate ~ yes you heard me right, I don’t care for chocolate! ~ this thing was YUMMY!
Chocolate Strawberry Dump Cake
1 chocolate cake mix
1 can strawberry pie filling
Pour cake mix in the bowl. Add eggs and the pie filling. Mix with a spoon. Put the lid on the bean pot or if using serving bowl put a Celebrating Home microwave safe dinner plate on the top of the bowl. Put in 350* oven and back for 55 minutes with lid on. Remove bean pot lid, poke holes throughout with wooden sppon handle and cover with chocolate frosting, it will drain into the cake. Top with remaining chocolate frosting, other can of strawberry filling, fresh strawberries, whipped topping, or ice cream.
Pineapple- Cherry Dump Cake
1 can pineapple tidbits w/ juice 1 can cherry pie filling
1 box Super Moist Butter Recipe Yellow w/ pudding
1/4 cup milk
1 stick margarine
Spray inside of bean pot with canola oil. Pour pineapple in bean pot w/juice. Pour cherry pie filling in bean pot. In a mixing bowl, combine 3 eggs in bowl – break yellow with fork, pour in milk – cake mix and mix with large slotted plastic spoon until lumpy batter. Pour into bean pot 1 stick margarine – cut in 12 slices and place on top of batter. Microwave for 12 minutes – check & let steam out at 6 minutes. Toothpick test passed after 12 minutes. Remove lid – cool down. Serve hot w/ ice cream – 12 servings.
German Apple Cake
2 eggs beaten
1 cup vegetable oil
1 tsp vanilla
2 cups flour
2 cups granulated sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2 cups chopped apples
1 cup nuts – optional
Using a spoon not a mixer, mix together the eggs oil, and vanilla in a large bowl. Add the flour, cinnamon, baking soda, baking powder, and salt. Stir in apples and nuts. Bake in the bean pot at 350 for 90 minutes.
1st hour with the lid off and the last 30 minutes with the lid on.
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup sweetened condensed milk.
Combine flour and both sugars in a saucepan. Mix well. Over low heat add butter and sweetened condensed milk. Continue to mix. Bring to a boil and stir for a few minutes.
Apple Spice Dessert
1 can apple pie filling (12 oz)
1 jar of caramel topping
1/2 cup chopped pecans
1 spice cake mix
1 1/2 sticks of butter cut into pats
vanilla ice cream
In your bean pot, dump 1 can of apple pie filling. Pour 1/2 jar of caramel topping on top then sprinkle the chopped pecans on top. Dump spice cake mix on top (dry). Place butter pats evenly over dry cake mix. Place lid on bean pot and place in a 350 degree oven for 90 minutes. Serve warm with vanilla ice cream drizzled with caramel topping that is left. If dessert becomes cold, microwave to warm up before serving.
Pecan Dump Cake
1 Butter pecan or yellow cake mix
1 large can sliced peaches in juice and diced
1 stick sliced butter
1 cup coconut
1 cup chopped pecans
Lightly spray bean pot first, then add peaches and juice, sprinkle cake mix over peaches, gently stir together, dot with butter. Sprinkle coconut and pecans. Bake covered at 350 degrees for 1 hour. It is excellent warm with ice cream.
Bean Pot Ice Cream Cake
Layer 4 slices of angel food on the bottom of the bean pot, then spread vanilla ice cream on top of the angel food cake, do this til you have 3 layers. Then, put in freezer til firm. About 3 hours. When ready to serve, take out of freezer and scoop into dessert bowls. Then pour heated cherry pie filling over cake and sprinkle with dark chocolate shavings.
Death By Mint Chocolate Cake
1 store bought or pre-made chocolate cake (pound cake works best)
1 carton of Mint Chocolate Chip Ice Cream (softened)
2 Cups crushed Oreo cookies.
Cut or tear cake into cubes or bite sized pieces. Cover bottom of Bean Pot with a layer of the cake. Spread softened ice cream over the cake, and repeat until you run out of cake (or room!). Make sure you end up with a layer of ice cream on top. Sprinkle crushed Oreos on top, adding more if you like. Cover and freeze for at least 2 hours before serving. Scoop, serve and enjoy this cool treat!
Bean Pot Toffee Pie
1 pkg softened cream cheese
2 Tbsp sugar
1/2 C half and half
8 oz thawed Cool Whip
8 oz milk chocolate toffee bits, divided
1 graham cracker crust (9 inches)
Press crust into bottom of the Bean Pot. In a large bowl, beat cream cheese and sugar together until smooth.
Beat in half and half until well blended. Gently fold in 1/2 of the toffee bits and whipped topping. Spoon mixture into Bean Pot on top of the pie crust. Sprinkle remaining toffee bits on top. Place lid on Bean Pot and freeze overnight. Remove from freezer 10 minutes before serving. Scoop and serve in dessert cups. Serves 6-8.
Easy Chocolate Pumpkin Cake
1 box Chocolate Cake Mix
1/2 c Water
1/2 c (or more) Chocolate Chips
1 can Pumpkin
Mix all together in Bean Pot. Place in Microwave for about 12 minutes. Serve hot with Chocolate Syrup and Cool Whip.
Heath Crumble Cake
1 box of chocolate cake mix
1 box chocolate pudding mix
1 container of whipped topping
2 Heath bars, crumbled
Mix it up and pour batter into bean pot. Follow box for time and temp. While waiting, use a mixing bowl to mix up some chocolate pudding. When cake is cooled pour pudding over cake in bean pot then add whip cream and crumbled heath bars to top it off.
Bean Pot Strawberry Cheesecake
1 package strawberry cake mix
1 large package Jello instant Cheesecake pudding mix
1 12oz. container of Cool Whip
Prepare strawberry cake, according to package directions, substituting strawberry soda for the water. Bake cake in 9’ x 13” Celebrating Home casserole dish at 325 degrees for 45 – 50 minutes. Cool completely!
Prepare pudding according to package directions. Cut cake into cubes. Place ½ of the cake cubes into a Celebrating Home Bean pot. Then pour ½ of the partially thickened pudding over cake cubes. Top with ½ of the Cool Whip then repeat all 3 layers. Refrigerate for about an hour before serving!
Pina Colada Cake
1 can coconut creme pie filling
1 can pineapple chunks
Cherries if you like
1 pk white cake mix
1 1/2 sticks of butter
Pour coconut pie filling into bean pot. Pour pineapple & juice into bean pot. Next, the pkg of dry cake mix.
Put little pats of butter on top of cake mix. Put the top on the bean pot & cook for 2hrs on 350 or til done. Check with a cake tester.
Bean Pot Bread Pudding
1/2 loaf of french bread, dried out
1 c. milk
2 tsp. vanilla
2 Tbsp. molasses
1 Tbsp. cinnamon
1 tsp. nutmeg
1 c. pumpkin puree
Mix all but bread together. Spray bean pot & add bread. Pour mix over bread & bake at 300 degrees for 1 hour 15 min.
Homestyle Apple Brown Betty
12 cups apples peel, core and slice
8 cups dry white bread cube
2 teaspoons cinnamon
2 teaspoons nutmeg
¼ teaspoon salt
1½ cups brown sugar
1 cup butter melt
Place apples in Bean pot. Combine bread crumbs, cinnamon, nutmeg, salt, brown sugar, and butter. Spread over apples. Cover; cook on 300 degrees 3-4 hours.
Hot Apple Crisp
Fresh apples slices
apple cinnamon muffins mix
1/2 cup oatmeal
1/2 brown sugar
1 stick of butter
Layer in bean pot. Bake at 350 for 50 minutes. Feeds 6 to 8 – you can add an extra layer of oatmeal and brown sugar to make it go a little further. Can also use apple pie filing instead of fresh apples.
Blue Ribbon Peach Cobbler
1 1/2 cup self rising flour
8 tbsp (1 stick) butter
1/2 cup water
2 cups sugar, divided
4 cups peeled, sliced peaches
1 1/2 cups milk
freshly ground cinnamon, optional
Preheat oven to 350 degrees. Combine the peaches, water, and 1 cup of the sugar in a saucepan and mix well. Bring to a boil and simmer 10 minutes. Remove from heat. Place a stick of butter in a Celebrating Home Bean pot and put in oven to melt. Mix the flour, remaining cup of sugar, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir! Spoon fruit mixture gently on top, gently pouring in syrup. You can sprinkle cinnamon on top of desired. Batter will rise to top during baking. Bake 30-45 minutes.
Hint: Be sure to use self rising flour so batter rises. Great with vanilla ice cream.
1 pkg Devils food cake Mix
1 pkg Phil. Cream cheese, softened
3 Tbsp granulated sugar
1 pkg Jello Vanilla Instant pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub 8 oz cool whip
1 cup Bakers Angel Flake coconut
Prepare the batter in your Large Serving Bowl as directed on pkg, scrape the bowl to clean edges. In small bowl, beat cream cheese, egg & Gr. Sugar till well blended. SPOON the cream cheese mixture into a the very center of cake mix in bowl (leaving in a dollop, do not blend). BAKE about 50-60 mins at 350 or less ( this depends on heat of oven, and you need to remove as soon as a toothpick inserted in center comes out clean. Cool cake about 8 mins, run a knife around the edges gently to loosen and invert onto wire rack.
Remove Bowl. COOL CAKE COMPLETELY!
Meanwhile, beat dry pudding mix, powdered sugar and milk in another bowl stir in the cool whip and refrigerate till ready to spread over completely cooled cake. Then, place cake on serving plate, frost this pudding mixture over top and cover with coconut. Keep Refrigerated till ready to serve.
When you cut into this yummy snowball, the white center will be right in the middle top of the chocolate cake…..takes some time, so prepare early in the day, and prepare to receive the raves for this Holiday Dessert.