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Thursday, October 16, 2014

Slow-cooked Barbeque Chicken





Copyright 2014 Rekaya Gibson, Photo Credit

I use my crock-pot year round. Barbeque chicken is one of my favorite dishes to make. It is quick, easy, and tasty. Some say barbeque is an aphrodisiac which should make your loved one very happy. Enjoy!


Slow-Cooked Barbeque Chicken | Cooking on a Dollar Store Budget by Rekaya Gibson

Ingredients
6 chicken legs or thighs
1 medium yellow onion (chopped)
1 (18 oz.) bottle barbeque sauce
2 tbsp. garlic powder
1 tbsp. parsley flakes
Salt & pepper

Directions
1. Season chicken with salt, pepper, and parsley before placing in a crockpot. 
2. Add garlic and onions. 
3. Pour barbecue sauce over meat. 
4. Cook on low for approximately three hours.


Tip: Crockpot temperatures vary. Food may cook faster or slower than suggested cook time. 






Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Wednesday, October 8, 2014

Butterscotch Cheesecake




Copyright 2014 Rekaya Gibson, Photo Credit

Copyright 2014 Rekaya Gibson, Photo Credit
Copyright 2014, Rekaya Gibson, Photo Credit

Copyright 2014 Rekaya Gibson, Photo Credit


I love butterscotch and I love cheesecake. As a result of experimenting, I created this delicious butterscotch cheesecake. This one might make your loved one propose marriage, if he or she hasn't already. I started with a basic cheesecake recipe and added my own twist to it. Butterscotch pudding makes the cheesecake turn a tan color and it creates a heavenly smell in the house. My cake did split in the middle while cooking; I don't know why. The cream texture has a light taste with the right amount of butterscotch sweetness. I highly recommend this recipe. Enjoy!

What's your favorite butterscotch product?

Butterscotch Cheesecake

Ingredients
1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted
4 (8 oz. each) Cream Cheese, softened
1 c. sugar
1 tsp. pure vanilla extract
4 eggs
1 (3.4 oz.) package instant butterscotch pudding
1/2 c. Butterscotch chips
Almond milk, optional

Directions
1. Heat oven to 350 degrees.
2. In medium bowl, mix together graham crackers, three tablespoons of sugar, and butter.
3. Press cracker mixture onto the bottom of a 9-inch springform pan. 
4. In large bowl, add cream cheese, one cup of sugar, and vanilla extract. Beat with mixer until blended.
5. Add eggs one at a time. Beat until blended.
6. Add butterscotch pudding; mix until blended.
7. Pour over the graham cracker crust.
8. Bake 55 minutes. 
9. Loosen cake from rim pan; cool on counter for about 15 minutes.
10. Refrigerate for 4 hours.
11. Remove rim from pan.
12. Melt butterscotch chips on stovetop over medium heat. Add milk for preferred consistency or to prevent sticking.(or chips in microwave for about 30 seconds or until melted.)
13. Drizzle chips over cheesecake.



Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Friday, October 3, 2014

Product Review - R.W. Knudsen Sparkling Pumpkin Spice Beverage




Copyright 2014 Rekaya Gibson, Photo Credit

I purchased R.W. Knudsen Limited Edition Pumpkin Spice (non-alcoholic) from Kroger the other day. The orange-caramel color caught my attention and it got me in the mood for the fall season. The 100% juice includes sparkling filtered water, apple and pumpkin juice concentrates,  and natural flavors.  The pumpkin spice fragrance smells like the actual seasoning. When I tasted it, the flavor hit me like an alcoholic beverage - very strong and almost unbearable. The pumpkin is overpowering leaving a bitter apple aftertaste. I would not recommend this celebratory beverage unless you like spicy drinks.

Nutritional Value

8 oz. | Serving Size per Container about 3
Calories 120
Fat 0g
Sodium 15mg
Postassium 270mg
Carbohydrate 29g
Fiber <1g
Sugars 24g
Protein 0g


Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Tuesday, September 30, 2014

Video: Deep Fried Baby Back Ribs



One of my friends, Damien, shared a video of him cooking deep fried baby back ribs on his first episode of The Cajun Damien Show. I'm so proud of him that I wanted to share it with you too. I have always wanted to make fried ribs, but I never had the courage. Damien made it look so easy; I'm inspired. I look forward to seeing what he cooks next. 





If you enjoyed the video as much as I did, consider subscribing to The Cajun Damien Show's Youtube channel here. Thank you!

Thursday, September 25, 2014

Shrimp Cheesy Potato




Copyright 2014 Rekaya Gibson, Photo Credit

Copyright 2014 Rekaya Gibson, Photo Credit

You can find this recipe in my cookbook Cooking on a Dollar Store Budget. My sister-friend - as she calls me - Tina told me about this years ago. I created my own various. It's quick, easy, and delicious. Enjoy!

Shrimp Cheesy Potato | Cooking on Dollar Store Budget by Rekaya Gibson

Ingredients
1 medium baked potato
6-8 medium (fresh) or salad shrimp
2 slices of American cheese
¼ c. yellow onions (chopped)
1 tsp. garlic (minced)
1 tbsp. butter
1 tsp. olive oil
Salt & pepper

Directions
Heat oven to 400˚F. Poke holes in potato with a fork and rub with olive oil. Wrap in foil and bake for 45 minutes. Melt butter in a nonstick pan then add shrimp, onions, and garlic. Cook until shrimp turns pink. Add cheese and stir until melted. Make sure spud is baked thoroughly before cutting down the middle, seasoning, and pouring shrimp mix into the slit.

Variation: Top with chives and sour cream.


Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”