Slow Cooker Chicken Barbeque

  • 6 boneless skinless chicken breasts (can be frozen)
  • 1 (12oz) bottle bbq sauce
  • 1/2 cup of italian salad dressing
  • 1/4 cup brown sugar
  • 2 Tbs worcestershire sauce
  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
  3. 1 hour before it’s done, take chicken out and shred with a fork and put back in to finish cooking.

This recipe is so easy and so good. This was a hit in my family.


Add a comment February 21, 2012


I can’t remember where I found this recipe but I love it. It’s a great alternative to real pasta. I rarely ever eat real spaghetti anymore.

This is for one serving…

  • Two small zucchini’s
  • Olive Oil
  • Salt and Pepper


Peel the zucchini’s length wise to make it like a noodle. Do this until you get to the center of the zucchini and stop. I usually chop the center in pieces and place it in with the noodles.

Place some olive oil in a pan and saute the noodles.  Add salt and pepper to your liking.

I usually serve with pasta sauce and chicken.

Add a comment June 29, 2010

Mac N Cheese

Recipe from the Baltimore Nestie cookbook

  • 1 whole box of pasta (I did shells), boiled under just under al dente, drained
    6 tbsp unsalted butter
    16 oz Velveeta cheese, cubed
    4 cups assorted shredded cheese – I use colby jack and cheddar
    2 tsp or more Dijon mustard
    2 cups milk
    1 cup heavy cream
    Salt and pepper to taste


You can also add lobster, shrimp, or lump crab meat, or any type of veggie. We like to add broccoli to mac and cheese to justify eating it as our entire meal.

Place cooked pasta in crock pot. Add remaining ingredients and stir together until well mixed. Cook on high for 2-3 hours, stirring every 30 minutes. It’s ready after 2 hours, but we waited about 2.5 hours and then couldn’t wait any longer.

Add a comment December 31, 2009

Sweet Potato Casserole

  • 1 (40 ounce) can cut sweet potatoes, undrained
  • 1 cup white sugar
  • 2 eggs
  • 1/3 cup butter
  • 1/3 cup milk
  • 1 teaspoon vanilla extract  
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 1/3 cup butter, melted
  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
  3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
  4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
  5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Add a comment November 22, 2009

Baked Ziti

3 tablespoons grated Parmesan cheese
6 cups (16 oz.) SAN GIORGIO ZITI, uncooked
3 cups (about 26-oz. jar) spaghetti sauce, divided
1-3/4 cups (15 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
1 egg
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Heat oven to 375°F. Cook pasta according to package directions for 9 minutes; drain. In large bowl, stir together hot pasta, 1-1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13 x 9 x 2-inch baking dish, spoon pasta mixture; top with remaining 1-1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each). MAKE-AHEAD DIRECTIONS: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil. Bake as directed, adding about 10 minutes to baking time.

Add a comment October 20, 2009

Lemony Pan Fried Chops

  • 1/2 cup flour
  • 1 tsp seasoned salt
  • 1 tsp seasoned pepper
  • 1/4 cup chicken broth
  • 1/4 cup lemon juice
  1. Combine first three ingredients in a shallow dish. Dredge chops in mixture.
  2. Fry chops in 3 batches, in hot oil in large skillet over medium high heat about 1 minutes on each side. Drain on paper towels.
  3. Add broth & lemon juice to skillet bring to a boil and stir. Serve over chops.

Add a comment October 12, 2009

Herbed Garlic Potatoes

  • 1 3/4 pounds new red potatoes, scrubbed
  • 1/3 cup butter melted
  • 2 TBS minced garlic
  • 2 tsp dried parsley
  • 1 tsp seasoned salt
  • 1 tsp paprika
  1. Preheat oven 425
  2. Cut each potato in quarters. Place in a microwave safe 9-ince square baking dish.
  3. Combine butter, garlic, parsley, seasoned salt and paprika in a small bowl and mix well. Poor evenly over potatoes.
  4. Microwave on high stirring occasionally, until potatoes are tender, about 10 minutes. Bake until golden, about 6 minutes.

Add a comment October 12, 2009
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Dad’s Chicken and Rice

  • 2 Boneless skinless chicken breasts
  • 1/3 cup lemon juice
  • 1/3 cup white wine
  • 1 cup milk
  • 2 cans cream of chicken soup
  • 1 can of baby early peas
  • Salt and pepper


  1. Cut and cube chicken. Cook chicken, wine, lemon juice and salt and pepper on the stove top until chicken is done.
  2. Add cream of chicken soup, milk, drained peas mix well and bring to a boil. Cover and simmer for a couple minutes stirring occasionally.
  3. Serve over white rice.

My husband and I also like to add soy sauce to our own servings.

Add a comment October 12, 2009

Pesto Stuffed Chicken Breast (crock pot)

  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/2 pesto sauce
  • 6 chicken breasts pounded thin
  • salt and pepper
  • 1/2 can cream of mushroom or cream of chicken soup
  • 1/4 cups of milk
  • 1/4 cup white wine
  • Toasted pine nuts for garnish
  • Fresh basil leaves for garnish
  1. In a small mixing bowl, combine the ricotta, pesto, and parmesan cheese. Place a dollop of the pesto-ricotta mixture on each breast. Roll up each breast and secure with a toothpick. Season each roll with salt and pepper. Place in crock pot.
  2. In a small bowl, whisk together the soup, milk, and white wine. Pour this mixture over the chicken breast rolls.
  3. Cover and cook on low 4 to 6 hours or high for 3 to 4 hours. Garnish with pine nuts and fresh bsil leaves.

Add a comment October 1, 2009
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Salsa (just like chilis)

  • 1 can diced tomatoes (14 1/2 oz)
  • 3 TBS canned diced jalepenos
  • 1 TBS vinegar
  • 1 tsp salt
  • 1/4 tsp cumin
  • 1/4 cup thinly sliced red onion
  1. Combine diced tomatoes, jalapeno, vinegar and spices in a food processor. Run food processor on high a few moments until tomatoes have nearly pureed, yet still chunky. The jalapeno should be chopped visible minced bits. Be careful not to over process.
  2. Pour mixture into a bowl and add think sliced onion. Stire well and cover. Store overnight and let the flavors develop.

Add a comment October 1, 2009

Asian Slaw Salad

  • 1 bag of broccoli slaw
  • 2 packages of beef ramen noodles/ crumbled and uncooked
  • 1 cup sunflower kernels
  • 1 cup toasted slivered almonds
  1. Mix the above ingredients 


  • 2 packets of beef flavoring from ramen
  • 1/2 cup of sugar
  • 1/3 cup white wine vinegar
  • 1/2 cup vegetable oil

Mix above ingredients well. Pour over salad and make sure everything is coated. Let sit overnight.


***I double this recipe if going to serve at a large party.

Add a comment October 1, 2009
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Herbed Corn on the Cob

  • 1/2 Cup butter , softened
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 TBS choped fresh parsley OR 1 tsp dried parsley
  • 1 tsp dried rosemary
  • 6 ears fresh, shucked corn on the cob or frozen corn on the cob
  1. Preheat oven to 375. Combine butter salt, pepper, parsley and rosemary in a small bowl and mix well.
  2. Cut six 12 inch pieces of heavy duty foil. Spread about 1 TBS of butter mixture onto each ear of corn, reserving remaining butter mixture.
  3. Place 1 ear of corn diagonally on each piece of foil. Roll up tightly; twist each end to seal. Place on baking sheet.
  4. Bake corn for 30 minutes. Untwist the ends of the foil; unroll.

Add a comment October 1, 2009
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Sweet n Sour Chicken

  • 6 TBS Olive Oil
  • 6 TBS Soy Sauce
  • 6 TBS Honey
  • 3 TBS Whote Vinegar
  • 1 1/2 tsp Dried Thyme
  • 1 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Ground Allspice
  • 1 tsp Pepper
  • 4 Skinless, boneless chicken breasts
  • 2 Cups cooked rice


  1. Preheat oven to 375
  2. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne, pepper, allspice and pepper in a shallow baking pan and mix well.
  3. Pierce both sides of chicken with a fork. Place in baking dish and turn to coat.
  4. Bake chicken basting several times with sauce for 30 minutes.
  5. Serve over rice and drizzle the sauce over the top.

***It’s a little spicy so alter the cayenne to your taste.

2 comments September 29, 2009
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Lemon Garlic Chicken

  • 1 Cup of all purpose unseasoned bread crumbs
  • 2 TBS of vegetable oil
  • 2 TBS of butter or margarine
  • 6 Chicken Cutlets
  • 1/2 Cup flour
  • 1 egg mixed with 1/4 cup of water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 TBS minced garlic
  • 1/4 cup lemon juice
  • 2 TBS butter or margarine melted



  1. Heat oil and butter in slowly in skillet
  2. Dip cutlets into flour, then into egg, seasoned with salt and pepper and then into bread crumbs.
  3. Saute 2 or 3 cutlets at a time for 2 or 3 minutes on each side until golden brown.
  4. Place all cutlets in skillet, sprinkle with garlic, lemon juice and melted butter.
  5. Cover and cook 7 to 10 minutes

Add a comment September 29, 2009

Crab Dip


  • 1 Pound Crab
  • 2 packages of cream cheese (softened)
  • 1 Cup of Sour Cream
  • 4 TBS of Italian Dressing
  • 2 TBS Lemon Juice
  • 2 1/2 tsp Worcester Sauce
  • 1 tsp Dry Mustard
  • Pinch of Garlic Salt
  • 2 TBS Milk
  • Paprika to taste
  • 1/2 Cup Cheddar Cheese


  1. Mix- dressing, cream cheese, sour cream, lemon juice, Worcester sauce, garlic salt, and mustard.
  2. Add milk
  3. Add half of the cheese and fold in the crab
  4. Pour into dish and lay the rest of the cheese on top
  5. Bake 325 degrees for 30 minutes


Add a comment September 29, 2009
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Cajun Shrimp

  • 1 1/2 pounds of shrimp, peeled and deveined
  • 1 tsp Paprika
  • 3/4 tsp Dried Thyme
  • 3/4 tsp Dried Oregano
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 TBS Vegetable Oil


  1. Combine first 8 ingredients in a large zip lock bag, seal bag and shake to coat.
  2. Heat oil in a skillet over med high heat until hot.
  3. Add shrimp saute until shrimp are done, about 4 minutes.


I serve this over brown rice with a vegetable.

Add a comment September 28, 2009
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Dad’s Famous Chicken

This is a recipe I use when I am working out and on a strict diet. This is a Body For Life recipe.


Cut up 1 chicken breast into strips. In a bowl put 1 teaspoon of black pepper, 1 teaspoon of paprika, dash of salt (if desired) and 1 Tablespoon of lemon juice. Mix the chicken with the other ingredients in a bowl until the chicken is coated. Cook the chicken in your wok (or skillet) until it turns golden brown. Spray a little olive oil on your wok to keep the chicken from sticking. Stir it some, but mostly let it sit and cook until the skin turns brown. Eat in salad, by itself, or mix with vegetable/wheat pasta. Dont forget your 2 glasses of water! Enjoy!

Add a comment September 28, 2009
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Ol Bay Legs

Recipe from Jeanne…This is a party favorite!

  • 1 Large package of chicken legs (about 12 or 13)
  • 1 cup of ol bay


  1. Place 3 or 4 legs in a large zip lock bag at a time and shake to coat.
  2. Place in crock pot about 4 or 5 hours on high. Do not add any liquid as the legs will make enough.

2 comments September 27, 2009
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French Silk Pie

  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 prepared 8 inch pastry shell, baked and cooled
  • 1 container of cool whip
  1. Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  2. Refrigerate at least 2 hours before serving.
  3. When cooled top with a layer of cool whip.

Add a comment September 27, 2009
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Chicken Scampi

  • 1/2 cup butter
  • 1/4 cup olive oil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 4 boneless chicken breast halves, sliced lengthwise into thirds
    1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
    2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.

    Add a comment September 27, 2009

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