Slow Cooked BBQ Beef Brisket


IMG_0100This slow cooked BBQ Beef Brisket is amazing! Probably one of the best recipes that I have ever come up with, if I may say so myself lol. The meat turns out so tender, it falls apart as soon as you take a bite. Perfectly crisp on the outside, with the sweet tangyness of the BBQ sauce. I’m getting hungry just thinking about it lol. It’s super easy and fast to prepare, only thing that takes long is baking it in the oven so plan in advance for a long cook time.  Also give it at least 8 hrs but preferably overnight to marinate. I make it often when we have dinner guests over and it is always a big hit! This recipe is versatile, you can pull apart using a fork, add more BBQ sauce, and it can make delicious beef brisket sandwiches or beef brisket taco’s or enchiladas. Yum!

Slow Cooked BBQ Beef Brisket {5 LB Beef Brisket, Serves 8-10}:


  • 5 LB Beef Brisket
  • 4 TBS Mayonnaise
  • 3 TBS Barbecue Sauce
  • 1 tsp Salt
  • 1 tsp Seasoning Salt (Can substitute with Regular Salt)
  • 1 tsp Steak Seasoning
  • 1/2 tsp Garlic Salt (Or Garlic Powder)
  • 1/2 tsp Onion Powder
  • 1 tsp Salt-Free Seasoning Mix (Mrs.Dash or 21 Seasonings etc.)
  • 4-6 more TBS of Barbecue Sauce (To top beef brisket towards end of baking.)

img_0063   img_0062Directions:

1) Wash the beef brisket thoroughly under cold running water. Pat dry with a paper towel all over and transfer the beef brisket to a big bowl. Add Mayonnaise and BBQ Sauce and smother/rub all over the brisket using your hands. Add all the spices and rub into the beef brisket with your hands.


2) Close the bowl with a lid or foil and let it stand for 1 hour then transfer to fridge and let it marinate over night or at least 8 hours. I sometimes let it marinate 2 nights, as the extra marinating time gives it more flavor and you will have a more tender meat.


3) When ready to bake, just transfer the beef brisket to a baking dish. I like to use a glass baking dish. Bake on 350 Degrees for 3 hours, covered with foil.

4) After 3 hours, take the beef brisket out of the oven. Smother another 3 to 4 TBS of BBQ Sauce onto the brisket, spreading evenly. Stick back in the oven On 350 Degrees for 1 more hour, uncovered, until the BBQ on the beef brisket crisps up a little bit.


Serve in the glass baking dish, on an oversafe surface, and cut into individual serving strips.


The Best Home Made Mac & Cheese

unnamed-3321This is hands down, the best home made Mac & Cheese that I have ever tried. I came up with this recipe in an attempt to make yummy home made Mac & Cheese because it’s currently my 5 year old’s favorite food and I didn’t want to keep making it from the box. I made some last week when our friends were over for dinner and it was a big hit! I have never seen anyone eat as much Mac & Cheese as my friend’s husband did! That is the best compliment a chef can get, when all the food gets devoured! They said it was the cheesiest and best Mac & Cheese they have ever eaten. Not oily, and extra cheesy. I wasn’t shy with the cheese that’s for sure and that is the secret behind this recipe, 2 blocks of a good sharp cheddar cheese, 1 small (4 oz) block Velveta cheese (optional) and a good brand of macaroni. This dish will be a big hit for sure and it’s so easy to make. I hope you love it, just as much as my family and friends do! I am posting now in time for Christmas, as it has been requested. I know this will definitely be a dish I have on all my Holiday tables from now on.

The Best Home Made Mac & Cheese {1 Big casserole dish, 4-8 servings}


  • 1 Box of “Elbows” macaroni
  • 2 (8 oz) Blocks of Sharp Cheddar Cheese (Grated in separate bowls)
  • 1 block (4 oz) Velveta Cheese (Optional, I use it when I have some)
  • 1 Cup Milk
  • 1 Stick (8 TBS) Butter, Unsalted
  • 4 TBS Flour
  • Salt to taste



1) Cook the Elbows macaroni according to the package instructions. Make sure to add salt to the boiling water.

2) When Macaroni cooks through, drain out the water from pot, and add 4 TBS of butter to the macaroni. Mix well and set aside.


3) In a small saucepan, melt 4 TBS (1/2 stick) of butter on Medium heat (I did 6). Slowly add in 4 TBS of flour, and whisk together with the butter to make a thick sauce. When the flour is well incorporated into the butter and the thick sauce starts bubbling, add 1 Cup of milk.

4) When the Milk heats up, almost boiling but not yet, add 1 shredded block of sharp cheddar cheese a little bit at a time. Whisking to make a cheesy sauce consistency. If you are using Velveta cheese, add it to the pot of cheddar cheese now and incorporate into the cheesy mixture. Turn heat off. Mix the cheese sauce with a spoon.


5) Transfer the cooked macaroni into a casserole dish. Pour the cheese sauce all over the macaroni and gently mix. Sprinkle 1/2 block of shredded sharp cheddar cheese on top of the macaroni. Cover with foil. Bake on 350 Degrees for 15 minutes, right before serving. Optionally, you can transfer mac and cheese to a crock pot, mix, and keep on warm until ready to serve (and sprinkle more cheese on top when done).

6) Take Mac & Cheese out of the oven, remove foil, sprinkle the other 1/2 block of shredded sharp cheddar cheese all over top of macaroni and stick back in the oven (or add to crock pot) for a few mins to melt all over the top. Enjoy!


Yum! Look at that cheesy goodness!!!


Crock pot Sweet & Sour Meatballs

dscn4419These crock pot meatballs are a great appetizer. I am posting these just in time for Christmas! I got this recipe from my friend Kendra, who got the recipe from a friend. These are absolutely delicious yet the easiest thing you can make! Great for a party as they stay hot and easy to bring. I made these meatballs for a Christmas party we attended last weekend and they were a big hit! We took an empty crock pot home. Minimal work and only 4 ingredients. I plan on making another batch for a Christmas party next week!

Crock pot Meatballs In Tangy Sauce {5 LB Meatballs, About 125 Meatballs}:


  • 1 (5 LB) Bag of Italian Style Meatballs
  • 1 (14 oz) Bottle of Ketchup
  • 17 oz. Grape Jelly
  • 1/2 Bottle of Chili Sauce


1) Set your crock pot on the Low setting. Throw in the frozen meatballs.


2) In a big bowl, measure out and mix together the ketchup, grape jelly, and chili sauce.

3) Mix the sauces very well and pour into the crockpot over the meatballs and mix.


4) Cover the crock pot with lid and cook on Low setting for 4 hours. Mix about every hour. Serve hot in crock pot and keep on Auto or Low setting to keep meatballs warm. Enjoy!



Vegetable Ukrainian Borsht Soup

unnamed-1Borscht is a popular Ukrainian soup that I grew up eating. It seems that every family has adapted their own favorite recipes of this soup. I have the classic Borscht soup (with meat) recipe posted earlier but this vegetable version is a new recipe I got from my friend Lidiya. This is our new favorite recipe for this soup just because it’s so much lighter tasting with no meat and the veggies are finely chopped not shredded so they provide so much more flavor! I made a pig pot of this soup to last us a few days and it was so delicious and perfect healthy comfort food for this cold weather. Feel free to adapt this recipe to your preferences and add or omit anything you like. I enjoy hearing your feedback and ideas!

Vegetarian Ukrainian Borscht Soup {Yields big pot serves 12-14}:


  • 3-4 Beets
  • 4 Potatoes
  • 1 Red Bell Pepper
  • 2-3 Carrots
  • 1 Onion
  • 1/2 Head of Cabbage
  • 2 Bay Leaves
  • 3 Garlic Cloves
  • Dill 1/2 bunch
  • 1 teaspoon Mrs.Dash Seasoning
  • Salt/Pepper to taste
  • 2 teaspoons Dry Parsley
  • 2 Tablespoons Lemon Juice
  • 5 Tablespoons Ketchup
  • 2 Tablespoons Oil (For Saute)
  • 11 Cups Water
  • 6 cups Chicken Broth or Beef Broth (Reduced Sodium) or 2 TBS Better then Bullion paste (Chicken or Beef paste. I use both but preffer Beef paste) with 6 additional Cups water *That’s what I used
  • Sour Cream (to top each individual bowl) *Optional but recommended
  • Bread, especially Rye bread *Optional but recommended


1) Do all the prep work first. Peel and cut the carrots thin. Peel and cut the beets into thin matchstick size. Cut the bell pepper into thin matchstick size. Finely dice the onion. Cut the cabbage into thin strips. Peel and cut the potatoes into cubes. Set all cut veggies aside. I put everything in one plate/container except the potatoes ( I set those aside in a bowl of water until ready to drain and use).

2) Boil the water in a big pot on High heat, and add the bullion paste (or broth). Then add the diced potatoes, turn heat down to Medium (5) and cook 15 to 20 minutes until potatoes are tender. *Meanwhile start step 3.

3) In a large frying pan, heat 2 TBS oil. Add all the cut veggies except the cabbage. The carrots, onion, beets, red bell pepper. Mix and cook on Med-High heat (8) mixing, until veggies are cooked through and soft. Then add 5 TBS of ketchup. Mix and let it simmer for a few minutes.

4) Add the cooked veggies to the pot of soup. Mix well. Add the cut cabbage. Add 2 bay leaves, lemon juice, dry parsley, Mrs.Dash Spice, 1 teaspoon salt, sprinkle pepper. In 5 minutes add the finely chopped dill and garlic through garlic press. Turn heat off and cover the soup, for about 10 minutes and let the flavors blend. Enjoy!

Borscht is great with a dollop of sour cream and that’s how most Ukrainians eat it… Oh and a side of Rye bread! Another interesting thing about Borscht is it tastes better on the 2nd or even 3rd day because all the flavors blend together well! For leftover Borscht, I just heat up as much as needed in a small pot on medium heat.