Dr. Pepper Pulled Pork


2-3 lb. Boneless Pork Butt
1/2 can of Dr. Pepper
2 tbsp.. Onion Powder
2 tbsp. Garlic Powder
4 tbsp. McCormick Brown Sugar Bourbon Seasoning
1 tbsp. Salt
1 tbsp. Coarse Black Pepper

place pork butt in a roaster pan (no rack). pour Dr. Pepper over the meat slowly, then add spices on the top only in order listed above. Cover with foil tightly place on the bottom rack at 250 degrees for 5 hours. Remove from the oven, and let it sit for 10 minutes, uncover, and drain the juice from pan into a bowl or cup and set aside. using 2 forks, remove the "fatty" sections and throw away, continue to pull the pork apart into shavings. slowly add the juice into the meat and mix (only enough to moisten, do not drowned the meat). Enjoy on baked potatoes, or on buns, top it with your favorite BBQ sauce (I like the Bourbon BBQ by KC's Masterpiece)

Mom's Spaghetti Sauce

Ingredients for sauce only:

2 lg. cans of hunts crushed tomatoes

3 small cans hunts tomato paste

1 Bell Pepper

1/2 of a lg. Onion

Onion Salt

Garlic Salt


Bay Leaves


Black Pepper

Extra Virgin Olive Oil

Preparing sauce:

add tomotoes & paste into crock pot

fill one empty large can with water and add to sauce


1 tbsp. garlic salt, onion salt, oregano.. (you may add 1/2 tbsp of each later if not strong enough in flavor)

1 bay leaf

1/4 tsp. of black pepper

1/4 tsp. of sugar (this reduces the acidity in the tomatoes)

cook the sauce on high for 2 hours.

1 1/2 hours into cooking time,dice the onion & bell pepper

add a 1/4 cup of olive oil in a frying pan medium/high heat

saute peppers and onion together until they are soft and look translucent

pour all pan contents into the sauce


Cooking Time & Temperature

Cover & cook sauce on medium for 5 hours (stirring every hour)

Uncover and continue to cook on low for 3 hours. (stir in the 2nd hour)

you can put it on warm setting for another 2 hours for a much thicker sauce.

The secret to my moms sauce is to somewhat over cook it.. the longer you cook it.. the thicker it gets.. and tastier =)

Chicken Cacciatore


1 pkg of boneless chicken strips or one pkg of chicken wings.
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 tbsp. minced garlic
Italian Seasoning
Olive oil
Salt & Pepper

Coat the chicken in flour & Italian season and fry in olive oil and fresh minced garlic until it is slightly browned on the skin, pour the chicken in a baking pan with oil and garlic, lightly cover the chicken with marinara sauce (recipe on this page) and top with slices of bell peppers. Salt and pepper the top to taste and preference. Cook on 375 for 40 minutes or until the top is roasted (charred) and the bell peppers are soft.

This is an eyeballing cooking situation, time may vary according to your oven.

Stuffed Parmesan Encrusted Chicken

You will need the following:
1 pkg Bonless skinless chicken breast (thin sliced)
1 can italian bread crumbs
1/2 cup hellman's mayonaise
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (shredded) (or 2 cheese sticks cut in half)
4 tsp of basil
4 tsp of garlic powder
1 tblsp butter or cooking spray

TENDERIZE THE CHICKEN: First you want to take the chicken and place in a freezer bag, (you can use a grocery bag, but you will have to re-rinse the chicken after) close it and pound it flat with a hard object (medium soup can works) or use a tenderizer mallet if you have one.
lay the chicken flat on a plate. sprinkle 1 tsp of basil and garlic powder on each piece of chicken. take the mozzerella cheese and place in the center of the chicken (one pinch of the shredded or 1/2 of a cheese string). roll it over, tuck the ends towards the center, as seen in the picture to the left. place the chicken in a baking pan preferrably on a roasting rack.

put a 1/2 cup of mayonaise in a bowl, add a 1/2 cup of parmesan grated cheese and mix well. add more cheese if it still looks too much like mayonaise. it should be thick and stick to a spoon. spread this mixture on top of your chicken sparingly.

sprinkle bread crumbs on top of the chicken to cover the topping well. place in oven and cook for 30 minutes at 350 degrees.

IF YOU ARE USING A ROASTING RACK TYPE PAN: add a couple of table spoons of butter and a 1/4 cup of water to the bottom of the pan. this steam cooks the chicken and prevents it from drying out.

FOR REGULAR BAKING PANS: you can use cooking spray or olive oil for coating the bottom of the pan.
double the ingredients according to how many pieces of chicken you are cooking.
This recipe will make 4 pieces of chicken.
Enjoy! :)

Bacon Cheese Balls

These are SOOO GOOD and so easy to make!!

You need:

8oz.cream cheese block

8oz. Mexican blend shredded cheese.

Real bacon bits [soft kind]

And bisquick mix


Just add the cheeses and bacon bits to a bowl.. mix well.. put in fridge for 30 min.

Take a bowl of dry bisquick and a bowl of wet... [pancake consistancy]


Roll balls of cheese in the dry bisquick mix then submerge in the wet.. then scoop one up one at a time and drop in HOT grease. Remove when golden brown.. strain or put into paper bag or towels to absorb oil.

My son and husband LOVE these. Mix up the filling recipe and create your own

Creamy Tuscan Chicken


1 tablespoon butter

1 package (20 oz) boneless skinless chicken breasts

1 jar (15 oz) Alfredo pasta sauce with roasted garlic

1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)

1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 cup chopped fresh spinach

Prep & Cook

In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned. In 3 1/2- to 4-quart slow cooker, place chicken breasts. In medium bowl, mix Alfredo sauce, sun dried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired!

Chicken Broccoli Bake


1 pkg Boneless/skinless chicken breast

16 oz sour cream

1 cn cream of chicken soup

1 cn brocolli cheese soup

1 pkg Kraft shredded american/chedder cheese

Plain bread crumbs

frozen chopped broccoli

black pepper

Mortons natural seasoning

crisco olive oil cooking spray


in a large bowl. first wash, and cut chicken into small cubes or pieces add to bowl

add the uncooked broccoli (optional: use a food processor, or blender to make broccoli even smaller),3/4 bag of shredded cheese, soups, 3/4 of sour cream, and 1 cup of bread crumbs, season to taste... stir welll.. Pour contents of bowl into a baking dish. and flatten it. Top (lightly) with bread crumbs until coveredl... spray the top with cooking spray until bread crumbs are saturated.pepper & seasoning the top.


Bake for 1 hour @ 350

(bread crumbs are golden brown and chicken is cooked thru.)

Serves 4-5

This is my best friends favorite dish!! =)

Hawaiian Chicken & Herb Potatoes

1pk of boneless chicken strips

3 russet potatoes

1can of pineapple juice frozen concentrate

1sm.can of dole pineapple chunks

1bottle of Lawry's Hawaiian marinade

perfect pinch all purpose season

McCormick steak house season (grinder)

onion salt

butter flavored pam cooking spray


~You will need a blender or food processor~

Step 1. Prepare marinade

...Pour entire bottle of Hawaiian marinade into blender, add 1/2 of pineapple concentrate, and 3/4 of pineapple chunks, and 1/4 cup of sugar..blend.

Step 2. Prepare chicken

...Wash the chicken. Lay in a baking dish, pour the marinade mixture over all of the chicken until lightly covered. Do not drowned it. Add remaining pineapple chunks on top of the chicken sprinkle tiny amount of steak house seasoning (on large grind setting) on top.

Step 3. Prepare potatoes

... Wash potatoes, slice 1 inch slices, then cut slices into quarter pieces toss all into baking dish, spray potatoes with pam well. then sprinkle perfect pinch season until well covered.. mix the potatoes around, and sprinkle some more. Then sprinkle onion salt & steak house season (on small grind setting) evenly.. mix potatoes again and spray again with pam.

Step 4. Bake

...Place chicken on top rack, and potatoes on bottom rack in oven and cook on 325 for 40 minutes..baste the chicken every 10 minutes. Add more marinade at 30 minutes of baking. place both dishes on top rack and switch to broil mode for about 10 minutes at 325, this is only to grill the top of the food.

Serve: spoon excess marinade over chicken as desired.

Salt and pepper to taste & ENJOY! ;-)

Serves 3-4

Sweet Onion Bourbon Cheese Burger


1 lb. lean hamburger
1/4 cup of Master Piece Bourbon BBQ sauce
1 pkg of yellow american cheese (sub for any cheese you like)
1 whole sweet onion sliced
2 tbsps. Sugar
2 tbsps. Butter
1 pkg. sesame seed buns

This recipe will yield 4 - 1/4 lb. burgers.

Caramelized Onion:
on medium/high heat, Add 2 tbsps. of butter to the pain, and let it "brown" add sliced onion to the pain and coat it in the butter. sprinkle 2 tbsps. of sugar over the onions and stir it well. They are ready when the onion is browned like in the picture here, and translucent.

In a mixing bowl add hamburger and BBQ sauce and mix well with hands. section hamburger in 4 quarters. Press into patties, and fry in a pan on medium/high heat for 6 minutes on each side. when there is 3 minutes left, add the cheese on top of the burgers and allow to melt fully (u can speed up the melting process by adding a teaspoon of water to the hot pan and immediately cover it with a lid, the steam will melt the cheese very quickly)

Roast Beef


1 (4-lb.) round roast (Top round is best)

1/4 c. extra-virgin olive oil

3 cloves garlic, minced

1 tbsp. dried rosemary

1 tbsp. dried thyme

2 tsp. kosher salt

1 tsp. freshly ground black pepper

Cooking twine

Recommended: let roast sit uncovered on a wire rack set in a baking sheet in the refrigerator 1 hour, up to overnight. Remove from refrigerator and allow meat to come up to room temperature, 1 to 1 1/2 hours.

Preheat oven to 450°.

In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast. Tie it off in 3-4 sections across and once back to front.

Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 325° and roast 1 hour. 45 minutes more for medium, or 2 hours for medium well done.

Remove from oven, cover loosely with aluminum foil and let it rest 15 to 30 minutes before serving.