Slow Cooker BBQ Chicken

Slow Cooker BBQ Chicken

yield: 2-3 LB DRUMSTICKS

prep time: 10 MINUTES


Make juicy, sweet and tangy chicken in your crockpot with this easy Slow Cooker BBQ Chicken recipe!


  • 2-3 lbs of chicken drumsticks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups Sweet Baby Rays original BBQ sauce
  • 1/4 cup honey
  • 2 tsp yellow mustard
  • 2 tsp worchestershire sauce
  • tabasco sauce, optional


  1. Place chicken on broiler pan and sprinkle chicken generously with salt and pepper, on both sides.
  2. Broil 4-5 inches from heat for 24 minutes (12 minutes on each side) until browned and fully cooked.
  3. Transfer to crockpot.
  4. In a small bowl, whisk together the bbq sauce, honey, mustard, worchestershire sauce and a couple shakes of tabasco. Stir until blended and pour over chicken.
  5. Cover crockpot and cook on high for 2 hours, or low for 4 hours. Serve and enjoy!




Daily Prompt/ One Word Prompt

The word for today is astonish.


Grammy was always the first to speak her mind. People listened back in those days because old people had experience and they were treated with utmost respect. I, as a child, could sit at the kitchen table and listen to Grammy’s stories about when she was a kid, for hours.

There was no better place than to go to Grammy’s house and eat her homemade cookies and pies. Grammy let me stay up late and sometimes I didn’t have to take a nap when I stayed the day with her.


Today is different. 2018 can still find wonderful Grandmas; but not as many take notice. Too many today are way too busy to stop and visit their Grammy. Now that I am much older; I am astounded at how split families are.


What happened to the stories? What happened to the cookies and pies? Oh, believe me, they are still there, but the rooms are quiet. The TV is on more often. Bedtime comes earlier. Life starts becoming less meaningful. Why don’t you pick up your phone and call your Grammy. Better yet, why not get in your car and pay her a visit; before it’s too late.


Daily Prompt/One Word Prompt

The word for today is; Bestow

confer or present (an honor, right, or gift).
“the office was bestowed on him by the chief of state”
synonyms: confer on, grantaccordafford, endow someone with, vest in, presentawardgive, donate to, entrust with, vouchsafe

“the honor bestowed upon him”


When you have went through your childhood, traveled each grade of school, got married, raised good children and have kept your sanity; you are bestowed with the honor of being called a, Senior Citizen, Grandma, and tears falling at your funeral.


Twisted Tongues

Twisted minds
Twisted thoughts
Speak about others
It’s all they got.

Endless gossip
Speaking gossip
What a shame
Glue those lips.

Hurting feelings
All those feelings
Let it be
Just come to me.

Much to do
Good things to do
Don’t have time
For whining and you.

Be my friend
You said we’re friends
Stay true to me
Until the end.

Written by my feelings,
Terry Shepherd


Daily Prompt/One Word Prompt

The word for today is; Vague

  1. of uncertain, indefinite, or unclear character or meaning.
    “many patients suffer vague symptoms”
    synonyms: indistinctindefiniteindeterminateunclearill-definedMore
    • thinking or communicating in an unfocused or imprecise way.
      “he had been very vague about his activities”



Esther lived in a community building full of adults. Some walked with walkers. Others had wheelchairs and some were able to walk without assistance.  Everyone seemed for the most part to get along with each other.

The biggest concerns were are sort of like a family living all under one roof. We get to know most personalities and when there is a resident who talks in a vague way or says something totally out of character, we worry.

What can we do? Nothing really. We are only roommates. It would be wonderful if friends and family members came and visited; even once in a while. How easy it would be for those of us to be able to let the family hear of our concerns.

Our hands are tied. We can make a move as far as letting others know or if it is seeming to be serious, we can contact the manager, but in the meantime, we have to sit by and do nothing.

The way I look at it is; the residents are someone’s mother, grandmother, grandfather and friend. You spoke to them before they moved here for various reasons. You can keep in touch with them while living here also.

There, I voiced my opinion. Thank-you for reading.

Carrot Cheesecake

Carrot Cheesecake with Crumb Crust

Carrot Cheesecake with Crumb Crust

Recipe By:Suzanne Stull
“Pureed carrot mixes with cream cheese in this very elegant cheesecake that also has a gingersnap and graham cracker crust.”


  • 3/4 pound carrots, cut into 2 inch pieces
  • 2/3 cup finely ground graham cracker crumbs
  • 2/3 cup gingersnap cookie crumbs
  • 2/3 cup ground pecans
  • 1/3 cup white sugar
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest
  • 1 teaspoon minced fresh ginger root
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground allspice
  • 2 (8 ounce) packages cream cheese, diced and softened
  • 4 eggs
  • 1/4 cup chopped pecans


  1. Bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. Drain cooked carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.
  2. Preheat oven to 400 degrees F (205 degrees C). In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F (175 degrees C).
  3. Transfer carrots to food processor and puree for 30 seconds. Scrape down side, and puree again until absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down sides, and repeat. Let mixture stand until cool.
  4. Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
  5. Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at least 4 hours before serving.

French Onion Dip Sandwiches

French Onion Dip Sandwiches (Slow Cooker)

French Onion Dip Sandwiches (Slow Cooker)

  • Prep

  • Cook

  • Ready In

Recipe By:TheElusivePastry
“This combines the greatness that is French onion soup with French dips. It is not supposed to be an ‘authentic’ French dip recipe, because authentic is often boring. These are yummy sandwiches for those that like roast beef and French onion soup. It is mainly on the slow cooker, but it requires a bit of prep on the stove, too.”


  • 5 tablespoons olive oil, divided
  • 2 large onions, thinly sliced
  • 3 tablespoons butter, divided
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 9 tablespoons water
  • 1/4 cup dry vermouth
  • 2 1/2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon ground black pepper
  • 3 pounds rump roast
  • salt and ground black pepper to taste
  • 8 French rolls, split
  • 1 (6 ounce) package grated Gruyere cheese


  1. Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often, until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
  2. Stir sugar and 1/2 teaspoon salt into the onions in the pot. Continue to cook, stirring once halfway through, until onions are well-browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
  3. Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don’t turn it on.
  4. Trim any excess fat from the rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook the meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon the soup over the meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
  5. Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
  6. Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down on a baking sheet.
  7. Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyere cheese. Set oven rack about 6 inches from the heat source and turn on the oven’s broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
  8. Remove meat from the slow cooker using a slotted spoon. Place on the rolls. Serve soup on the side for dipping.

Cookies n Cream Donuts

Cookies ‘N Cream Donuts


prep time: 20 MINUTES

cook time: 10 MINUTES

Easy, fried donuts in under 30 minutes! These Cookies ‘n Cream Donuts are made using Pillsbury Grands biscuits, Hershey Cookies ‘n cream bars, Oreos and Chocolate frosting. Perfect, right?!



  • 1 pkg Pillsbury Grands biscuits
  • canola oil


  • 1 Tbsp heavy cream
  • 1 Tbsp milk
  • 2 Tbsp unsalted butter
  • 1 tsp vanilla extract
  • 2 tsp corn syrup
  • 1 oz bittersweet chocolate
  • 1 oz semi sweet chocolate morsels
  • 1 1/4 cup powdered sugar
  • 4oz Hershey cookies ‘n cream candy bar, melted
  • 3 Oreo cookies, crushed


  1. In a large, heavy bottomed skillet, heat oil about 1/2-3/4 inch high. Depending on your size skillet will determine how much oil is necessary. Bring oil to a sizzle when you drop a couple drops of water into it.
  2. Separate biscuits and using a one inch circle cutter (I used a cannoli tube) pop center hole out of each biscuit so it resembles a donut. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.
  3. While donuts are cooling, make chocolate glaze. In a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate, whisking smooth. Remove from heat and whisk in the powdered sugar.
  4. Dip each donut into the glaze. Drizzle the melted Hershey Cookies ‘n Cream bar over each donut and immediately sprinkle with crushed cookies. Allow the chocolate to set, about 15 minutes. ENJOY