Jan 262015
 

Snack mix with a bite! If you like hot and spicy snacks, consider upping the cayenne pepper to 1 Tablespoon. I’m not that daring personally.

I made this for Christmas and it was a big hit! Everyone seemed to really like it, so I’ll be making it again soon.

If anyone has suggestions on what I could replace the nuts and sesame sticks with for a nut free version, I’d love to hear from you.

Snack Mix
Write a review
Print
Ingredients
  1. 1/2 Tablespoon cayenne pepper
  2. 1 1/2 teaspoons lemon pepper
  3. 2 teaspoons garlic powder
  4. 1 teaspoon onion powder
  5. 1 package dry Ranch dressing mix
  6. 1 cup olive oil
  7. 1 pound bag mini pretzels
  8. 1 12-oz can peanuts or cashews
  9. 1 cup sesame sticks
Instructions
  1. Whisk together Ranch dressing, cayenne pepper, lemon pepper, garlic powder, onion powder and olive oil.
  2. Pour 1/3 of the pretzels, nuts and sesame sticks in a container with a lid. Pour 1/3 of the seasoned oil over the top. Put the lid on the container and toss. Repeat until all ingredients are used and well coated with seasoned oil.
  3. Leave lid on and allow pretzel mixture to sit for 2 to 3 hours in container. Shake gently every 15-20 minutes.
  4. Line baking sheets with paper towels. Pour the pretzel mixture on the lined baking sheets and dry overnight.
Kryson's Kreations http://krysonskreations.com/
Jan 192015
 

I find when I follow the directions my cookies turn out tiny and rock hard. They still taste great and soften up nicely dipped in milk, so don’t toss them if yours turn out too hard. I make the dough balls bigger, more like 1 1/2 inches and cook it for the minimum time on parchment paper.

As ovens vary, you’ll have to see what works best for you. The taste is worth playing around to get it perfect.

Molasses Sugar Cookies
Write a review
Print
Ingredients
  1. 3/4 cup shortening
  2. 1 cup sugar
  3. 1/4 cup light or dark molasses
  4. 1 egg
  5. 2 cups sifted all-purpose flour
  6. 2 teaspoons baking soda
  7. 1/2 teaspoon ground cloves
  8. 1/2 teaspoon ground ginger
  9. 1 teaspoon cinnamon
  10. 1/2 teaspoon salt
  11. sugar (for rolling)
Instructions
  1. In large bowl, cream together shortening and 1 cup sugar. Add molasses and egg; beat well.
  2. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to molasses mixture. Mix well and chill.
  3. Form into 1 inch balls and roll in sugar. Place on greased cookie sheets 2 inches apart.
  4. Bake at 375 for 8 to 10 minutes. Let cool a few minutes before removing from cookie sheets.
Kryson's Kreations http://krysonskreations.com/

Molasses-Sugar-Cookies02

Jan 122015
 

When I took the first bite of Curried Pork, I wasn’t sure that I was going to like it. The more I ate, the more I liked it. Spicy and just a little sweet, this recipe is a flavorful balance.

If you’ve never tried curry before, this is a good recipe try.

I like it best with smoked pork shoulder. I only cook it for 4 to 5 hours since the smoked pork is already cooked. The smokey flavor adds another dimension to the taste that I really enjoy.

Slow Cooker Curried Pork
Serves 8
Write a review
Print
Total Time
10 hr
Total Time
10 hr
Ingredients
  1. 2 pounds boneless pork shoulder, cubed
  2. 2 Tablespoons cooking oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 1 medium onion, chopped
  6. 1 medium apple, diced
  7. 3 Tablespoons curry powder
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon dried oregano, crushed
  10. 2 teaspoons chicken Better than Bouillon or granule equivalent
  11. 1 Tablespoon flour
  12. 2 cups hot cooked rice
  13. Apple wedges for garish, if desired
Instructions
  1. Brown pork in hot oil. Transfer to slow cooker and sprinkle with salt and pepper.
  2. Add onion, apple, curry, paprika, and oregano. Mix bouillon and 1 cup of water. Pour over pork.
  3. Cover and cook on low for 8 to 10 hours.
  4. Turn to high. Blend 2 Tablespoons cold water and flour. Stir into pork. Cover and cook until thick, about 15 minutes.
  5. Serve over rice and garnish with apple wedges.
Adapted from Abby Knox
Adapted from Abby Knox
Kryson's Kreations http://krysonskreations.com/

Slow Cooker Curried Pork

 

Jan 092015
 

I make this a lot around Christmas and often give it as gifts. I haven’t done anything creative with the packaging yet, but I’ll post pictures when I figure out something I like. For now, I just use pretty tins I’ve collected over the years. Eventually I’m going to run out, so I better come up with something soon.

Puppy Chow freezes pretty well, so leftovers always go in the freezer to be enjoyed later. It’s especially yummy frozen in the middle of the summer.

Be very careful, it’s addictive!

Puppy Chow
Write a review
Print
Ingredients
  1. 3/4 cup peanut butter
  2. 1/4 cup butter
  3. 1 cup chocolate chips
  4. 1/2 teaspoon vanilla
  5. 9 cups Rice Chex
  6. 2 cups powdered sugar
Instructions
  1. Place Rice Chex in large bowl.
  2. Place 1 cup of powdered sugar in gallon ziplock bag.
  3. Combine peanut butter, butter and chocolate in microwave safe bowl. Microwave for one minute. Blend thoroughly.
  4. Add vanilla to peanut butter and chocolate mixture. Stir well.
  5. Pour peanut butter and chocolate mixture over cereal and toss evenly. Make sure all cereal is coated.
  6. Dump half of cereal into gallon bag. Add last cup of powdered sugar and dump in remaining cereal. Shake until cereal is well coated.
  7. Pour cereal on waxed or parchment paper to dry.
Kryson's Kreations http://krysonskreations.com/

PuppyChow

 

Jan 052015
 

I was pleasantly surprised at how well this turned out. Sweet but not too sweet and tangy but not bitter.  

Consider garnishing with lemon slices. I thought it might be too much lemon, so I didn’t. I will try it next time.

Serve with in season quick stir-fried vegetables for a well-rounded, time-saving meal.

 

Slow Cooker Lemon Chicken
Serves 6
Write a review
Print
Total Time
4 hr
Total Time
4 hr
Ingredients
  1. 3 to 4 pounds chicken leg quarters or thighs
  2. 1/3 cup flour
  3. 1 1/2 teaspoons salt
  4. 2 to 3 Tablespoons cooking oil
  5. 1 6-oz can frozen lemonade concentrate, thawed
  6. 1/4 teaspoon nutmeg
  7. 3 Tablespoons brown sugar
  8. 3 Tablespoons ketchup
  9. 2 Tablespoons vinegar
  10. 2 Tablespoons cold water
  11. 2 Tablespoons cornstarch
  12. 2 cups hot cooked rice
Instructions
  1. Skin chicken. Combine flour and salt. Coat chicken thoroughly.
  2. Brown chicken on all sides in hot oil. Drain. Transfer to slow cooker.
  3. Stir together lemonade concentrate, nutmeg, brown sugar, ketchup and vinegar. Pour over chicken.
  4. Cover and cook in high for 3 to 4 hours.
  5. Remove chicken. Pour liquid from slow cooker into saucepan. Return chicken to slow cooker to keep warm.
  6. Skim fat from liquid in saucepan. Blend cold water into cornstarch and stir into the hot liquid in saucepan. Cook and stir until thick and bubbly.
  7. Serve chicken with sauce over hot rice.
Kryson's Kreations http://krysonskreations.com/

lemon-chicken02

 

Jan 042015
 

This is the one recipe I make every single Christmas. Homemade caramel popcorn tastes so much better than what you buy in the store and it makes a great gift.

Toss in some drinks, healthier snacks (or more unhealthy snacks) if you like, and a movie to give the gift of family movie night.  One year, I made baskets with homemade movie night goodies for each family for Christmas. The hardest part was trying to figure out what movies they didn’t already have.

Caramel Popcorn
Write a review
Print
Ingredients
  1. 8 cups popped popcorn
  2. 3/4 cup packed brown sugar
  3. 6 Tablespoons butter
  4. 3 Tablespoons light corn syrup
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon baking soda
  7. 1/4 teaspoon vanilla
  8. 1 cup peanuts or pecans (optional)
Instructions
  1. Heat oven to 300 degrees.
  2. Use air popper to make popcorn per the directions on the popper or make on the stove in oil. Do NOT use microwave popcorn or seasoned bagged popcorn.
  3. Dump popcorn (and nuts) in a 9×13 inch pan. Remove any unpopped kernels.
  4. Measure brown sugar, butter or margarine (I think butter tastes better), corn syrup, and salt into saucepan.
  5. Over medium heat, cook brown sugar mixture until butter melts and everything is well mixed. Continue cooking until mixture starts to boil.
  6. Stop stirring when mixture starts to boil and cook for 5 minutes.
  7. Remove pan from burner. Stir in baking soda and vanilla. Pour over popcorn and gently stir the popcorn until coated.
  8. Put pan in oven and bake for 15 minutes. Remove pan and stir. Put pan back in oven and bake 7 minutes.
  9. Remove caramel corn to a piece of parchment paper to cool.
Notes
  1. I suggest using butter only. The taste difference is worth it.
  2. Tip: I usually wait until the caramel popcorn is cool enough to touch, then start gently breaking the kernels apart. If you cool it in a bowl, the kernels stick together in large clumps and you’ll have more to break apart.
Kryson's Kreations http://krysonskreations.com/
%d bloggers like this: