Dinner Recipes Favorite Holiday Recipes Recipes

Slow-Cooked Barbequed Meatballs

Of all the recipes I have made, this barbequed meatball recipe is hands down the easiest one. It takes three ingredients, and you will have a mouth-watering dish in no time.

My mother used to do this for company parties, football games, and holidays. Since then, it has been a fan favorite for my family.

Usually, this recipe calls for grape jelly, but my mom had a thing for marmalade. If you have used grape jelly, you will fall in love with this twist on a classic.



Regarding meatballs, you can choose:

  • beef
  • turkey
  • Italian-Styled
  • pork.

Just make sure that it says FULLY-COOKED! 


Let your imagination run wild when it comes to a jelly to use. I have used so many different things depending on what is on hand. Try a few of these:

  • Grape Jelly (18 oz) jar
  • Honey (1/2 cup)
  • Maple Syrup (1/2 cup)
  • Brown Sugar (1/2 cup)
  • Pineapple slices/diced (2 cups)

Barbeque Sauce

When it comes to barbeque sauce, any kind will do. Just make sure you are happy!!

The best part about this recipe is the barbequed meatballs can serve as an appetizer or as a main course with rice or mashed potatoes.


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Slow-Cooked Barbequed Meatballs

Prep Time 5 mins
Cook Time 4 hrs
Course Appetizer, Main Course, Side Dish
Servings 8


  • 1 slow cooker


  • 1 32 oz bag frozen meatballs (fully-cooked)
  • 1 12 oz jar Smucker's Sweet Orange Marmalade
  • 1 18 oz jar barbeque sauce


  • In your slow cooker, add the barbeque sauce and orange marmalade. Make sure to stir well, and then add your meatballs.
  • Stir your meatballs well in the sauce and cover.
  • Cook on HIGH for 3-4 hours, or LOW 5-6. Turn the slow cooker to warm until ready to serve.
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Dinner Recipes Favorite Holiday Recipes Recipes

Creamy Coleslaw with Tomatoes

My mother would often make this coleslaw recipe during the summer and for the holidays. It is something about the way the tomatoes compliment the cabbage that made me become a fan of coleslaw.

This coleslaw recipe is not dry but very moist due to the tomatoes and creamy because of the mayo. You are more than welcome to adjust the ingredients as need be.

Preparation KEynotes 


Choose any size or color cabbage you like. Some people like green and some people fancy red cabbage! Just remember raw red cabbage has a peppery taste, and raw green cabbage is sweeter.

Try and make sure when you shred the cabbage, you get out the big pieces.


You are welcome to use any tomato you see fit.

  • 1 Better Boy tomato
  • 3-4 Roma tomatoes
  • 7-8 Heirloom tomatoes
This is a Better Boy tomato! I hulled out the inside.

When cutting the tomatoes, cut them in half and take out the inside. You don’t have to, but depending on your tomato, it will be extremely juicy.

Vinegar (optional)

What is your favorite vinegar? I have always used apple cider vinegar, but you are more than welcome to use white vinegar.

I add my vinegar to the cabbage and tomatoes first, then add all the other ingredients.


I mostly use Duke’s Mayo, but I have used Miracle Whip. If you use Miracle Whip, do not add sugar, it will make it too sweet.


Only use white sugar, no substitutions!!


Make sure you let it chill for at least 30 minutes. This is a recipe the longer you let it chill, the better it will taste.


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Creamy Coleslaw with Tomatoes

Prep Time 20 mins
Chill Time 30 mins
Course Side Dish


  • 1 large cabbage (any size)
  • 1 big tomato
  • 1/2 cup relish
  • 1/2 cup mayo
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp white sugar
  • 2 tbsp apple cider vinegar


  • Take your cabbage and cut it into four squares. Remove outside leaves and rinse off. Use a grater using the medium size part and grate all your cabbage up in a large size bowl.
  • Get your tomato(es) and dice them to the size you want. Add your diced tomatoes to the bowl.
  • Next, add your seasonings to the bowl, and mayo, relish, and apple cider vinegar. Stir it well. Refrigerate for at least 30 minutes.
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Dinner Recipes Holiday and Party Ideas Recipes

Cucumber, Tomato, and Onion Salad

This cucumber, tomato, and onion salad is an excellent addition to any meal, especially on a hot summer’s day. The best part, it is inexpensive to make and sure to be a family favorite.


When making this refreshing side dish, all you need is cucumbers, tomatoes, and onions.


Choose your favorite cucumbers; make sure they are crisp. Nothing wrong with using cucumbers with soft spots, but remember, they will be chewy. Try and use fresh, crisp cucumbers.


What are your favorite tomatoes? Pick your favorite and slice them the way you would like. I usually choose any tomatoes on sale, but heirloom tomatoes are the tastiest.


Do you like onions? I always use sweet onions in this recipe. Sweet onions have this sweetness to them, which brings out the favors from the cucumbers and tomatoes. If you don’t have sweet onions, use yellow or red onions.

I must advise you if you do use red onions, only use half of the onion due to the spiciness of the flavor.


I used white distilled vinegar, that’s what I always have used. If you aren’t a fan of white vinegar use apple cider vinegar.


You don’t have to use sea salt, you can use kosher or iodized salt. Also, I don’t add a lot of salt to my mixture. Please feel free to add as much or little as you would like.


Make sure to use white sugar, no substitutes.


This is the most important step. If possible, let the cucumber, tomato, and onion salad refrigerate for at least 30 minutes. Something about the magic of those flavors marinating… all I can say is TRUST ME!

I hope this recipe is another success for you.


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Cucumber, Tomato, and Onion Salad

Prep Time 10 mins
Chill Time 30 mins


  • 2 large cucumbers
  • 3 large tomatoes
  • 1 large sweet onion
  • 2 tbsp pepper
  • 2 tbsp sea salt
  • 3 tbsp white sugar
  • 1/4 cup white distilled vinegar


  • Cut your vegetables as you like and add everything to a big bowl. Make sure you stir everything and refrigerate until ready to eat.
  • Enjoy!!
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Dinner Recipes Favorite Holiday Recipes Recipes

Zatarain’s Chicken and Seafood Jambalaya

If you are a fan of one-pot dishes, then you will love this budget-friendly, family-loved recipe.

Jambayala is a dish of meat and veggies with rice and spicy seasonings that make the harshest critic’s mouth water. You can use chicken, sausage, seafood, veggies, beans, and the list can go on.

I don’t know the homemade version, and Natlie loves gumbo and jambalaya. Well, she called her dad, and he said he used Zatarain Jambayla in his recipe, so I felt compelled to try it in mine. Aye, if it isn’t broke don’t fix it.

The Preparation

When I started my recipe, I made sure to cook my cajun chicken sausage, onions, bell peppers, and shrimp. I set it to the side and followed the instructions on the box.

I did substitute my water with chicken broth. Chicken broth gives your recipes a richer, more savory flavor. Try it with mashed potatoes next time instead of water.

Remember, after 25 minutes, add all your meats and veggies to the pot so they can cook and get the seasonings inside. The Legacy Blue Crabs will be raw with garlic butter on them; it’s okay. After 5 minutes you will see the shells turning pink in the jambalaya.

When you add your goodies, bring the heat back to a boil, then reduce the heat to low. Make sure to stir the corners of the pot well; the rice likes to hide out there.


I didn’t know what side to make, so I had sliced watermelon and semi-homemade cheddar biscuits.
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Zatarain Chicken and Seafood Jambayla

Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 12


  • 1 Large Pot with Lid


  • 1 1/2 bags Legacy frozen garlic blue crabs
  • 1 pack cajun style andouille chicken sausage
  • 6 pieces baked chicken (any pieces)
  • 2 boxes Zatarain's Jambayla rice
  • 1 bag thawed medium shrimp
  • 2 sweet onion
  • 1 bell pepper (any color)
  • 6 small frozen corn on the cob
  • 2 14.5 oz Margaret Holmes Triple Succotash
  • 4 cups chicken broth


  • Cut up your cajun chicken sausage, onions, and bell peppers and sautee them on the stove in a large pot for 7-10 minutes. Add your shrimp and cook until the shrimp is done. If you are using ready-to-eat shrimp cook until heated.
  • Remove meat and veggies from the pot and add the Zatarain rice. Follow the instructions for cooking the rice on the back of the box. Substitute chicken broth for water. Add the two cans of succotash and bring to a boil. Once it reaches a boil turn it down to low for 25 minutes and let it cook.
  • After 25 minutes add the cooked sausage, onions, and shrimp. Stir and add your corn, frozen crab pieces, and baked chicken pieces. Bring to boil, reduce heat to low, cover and continue cooking for 30 minutes.
  • After 20 minutes you can dig right in or remove it from heat for 10 minutes. That time to rest allows for the juices to get soaked up into the food.
  • Enjoy!!


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Dinner Recipes Favorite Holiday Recipes Recipes

Beginner’s Oven Pulled Pork

This recipe is for those who have NEVER cooked pulled pork before. 

I want to stress this because Mother’s Day was my first time making pulled pork, and I just went with the flow. You can read more about my Mother’s Day here.

In all honesty, I looked at a few recipes and decided to do my own thing. They all kept telling me to use a cooking rack, well I don’t have one. For the cooks WITHOUT a cooking rack, this recipe is for you.

It’s all about the booty!

Get a large 18-inch roasting pan. I used an aluminum foil roasting pan for easy cleanup. I took time to look over my pork butt to see if it was any fat that needed to be trimmed. I didn’t know what to do with the big piece of meat so I stabbed it with a knife about 20 times. I didn’t know how to get the seasonings inside without stabbing, don’t judge me.

I had to pour off all that grease.

After that, I rubbed the pork butt down really well with liquid smoke. I took my seasonings and made sure to get into every nook and cranny. Making sure the aluminum foil was tight around the pan I let it cook at 300 degrees for 4 hours.

After 4 hours I was greeted with a lot of oil, so I poured it off and returned the pork butt back to the oven, but this time uncovered for another 4 hours

This is after the cooking for 4 hours.

When I did pull out the finished product, it was beautiful. The outside had this crust thing going on, so I walked away for about 20 minutes.

Pulled Pork, southern baked beans, and cole slaw.

When I came back and tried to pick up the pork, it fell apart in my hands. I feel like I made the 8th Wonder of the World. The meat was so succulent and flavorful. The liquid smoke made it taste like it has been smoked all night. Hands down I am impressed with this recipe and hope you enjoy it, too.

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Beginner's Oven Pulled Pork

Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Main Course
Servings 12


  • 1 18-inch roast pan
  • aluminum foil


  • 10 lb pork butt
  • 2 tbsp liquid smoke
  • 4 tbsp brown sugar
  • 2 tbsp black pepper
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp sea salt


  • Heat oven to 300 degrees.
  • Mix all spices in a small bowl and rub all over the pork butt.
  • Place in a large roasting pan. Cover with aluminum foil tightly. Cook covered for 4 hours.
  • Take off the aluminum foil, drain off excess oil and return to the oven uncovered for 4 more hours.
  • Remove from stove and let it sit for at least 20 minutes. The meat will be so tender.


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Dinner Recipes Favorite Holiday Recipes Recipes

Southern Baked Beans with Ground Turkey


With this being the perfect time of the year to start grilling, I had to introduce this classic side dish. This southern baked bean recipe is one for the record books. Hands down, my most requested recipe and potluck favorite. With Spring being in the air, and the smell of grills smoking, this recipe will be a family hit.

Southern baked beans aren’t just for a side dish. With this meaty recipe, you can add a slice of cornbread and make it a nice little weekday supper.

In the video below I wanted to show you how much ground turkey I prepared for my southern baked beans. If you are not a fan of ground turkey, use ground beef. You can cut and dice your onion and bell pepper as big or small as you like.

I always add 2lbs of meat to my recipe because I love how the ground turkey and beans complement each other. You DO NOT have to use so much ground turkey or beef.  Like I always say, make these recipes yours. Tailor it to fit your needs.


Do you see how the meat and bean ratio looks perfect?

Remember once the ground turkey is finished you are almost to the finish line.

Do you want to add bacon on top?

Make sure the turkey bacon covers every area.
Look at how crispy the bacon turned out. Trust the process.

I always add my turkey bacon. If you are not a fan of turkey bacon, use regular bacon. Just make sure to cook UNCOVERED! If you cover it, the bacon will look raw. Don’t do it, please don’t.  Also, sprinkle brown sugar over the bacon so it will have a nice crunch. The flavor is amazing.

I hope you enjoy this recipe.


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Southern Baked Beans

Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course, Side Dish


  • 1 large aluminum baking pan


  • 2 lbs ground turkey or ground beef
  • 1 package turkey bacon
  • 2 cans pork and beans (any kind)
  • 2 cans baked beans (any kind)
  • 1 large onion
  • 1 large bell pepper
  • 1 tbsp liquid smoke
  • 1 tbsp Worcestershire sauce
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1 tbsp mustard
  • 2 tbsp black pepper
  • 1 tbsp sea salt
  • 1 tbsp hamburger seasoning


  • Cook your ground turkey, onions, and bell peppers until done. Make sure to drain grease.
  • Cut oven to 325 degrees.
  • Get your aluminum pan. Add your beans, ketchup, Worcestershire sauce, mustard, and seasonings. Stir in the ground turkey mixture, and make sure to blend well.
  • Take your bacon and place the strips over your beans.
  • Cook in the oven uncovered for 35 minutes. Increase oven temperature to 425 for 10 minutes to get the bacon crispy.
  • Enjoy


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Dinner Recipes Favorite Holiday Recipes Recipes

Easy Green Bean Casserole

Green bean casserole is an excellent addition to any meal.  I didn’t even know it was a recipe until a few years ago. Thanks to my oldest, it has become a family favorite, and now I cook it for almost every holiday meal. Madison insists.

Easter 2022, the green bean casserole is located at the bottom.

My oldest, Madison, is a big fan of green bean casserole, and I have been able to experiment with using different ingredients. Believe it or not, she loved every way I made it, so trust me, you can’t go wrong. You can do a lot with a green bean casserole, and the traditional way is with cream of mushroom, milk, salt, and pepper, but you can tweak it in any way you like. I experimented until I found a perfect blend of ingredients I feel makes an excellent green bean casserole.

This recipe will not be runny or creamy; it’s more of a gravy that compliments the green beans. You notice in the picture above how the mixture is hearty and thick. If you want it moister, you may add 1/2 cup of milk or chicken broth. Remember to make this recipe your own. Tweak it until you are happy. 

Mild cheddar and fried onions for my top layer.

It is your personal preference for how you top your casserole.  You can use bread crumbs, shredded cheese, fried onions, bacon bits, or a blend of different toppings.

My favorite go-to is mild cheddar cheese and fried onions. I love the extra crunch it brings.


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Easy Green Bean Casserole

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Servings 6


  • 1 8x8 baking dish


  • 2 cans 14.5oz green beans (any style)drained
  • 2 cans 10.5oz cream of chicken
  • 1 teaspoon pepper
  • 1/2 cup mild cheese
  • 1 1/2 cup fried onions


  • Heat oven to 350 degrees. Grease your baking pan.
  • Drain your green beans.
  • Mix green beans, cream of chicken, cheese, pepper, and 1 cup of fried onions together. Add mixture to baking dish. Cover with aluminum foil and bake for 20 minutes.
  • Remove aluminum foil and add the remaining fried onions. I always add extra cheese across the top. Bake for another 10 minutes uncovered. If you don't want your top as dark as mine, cook for 5 extra minutes instead.
  • Enjoy!
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