Apr 062015

I have always made homemade sloppy joes. But, my hubby made some smoked hamburger. I then needed to use it to make something. I chose my old standby sloppy joes and then made some homemade buns. Yummy!

Smoky Sloppy Joes on Homemade Rolls
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  1. 1 Lb. Smoked Ground Beef (click here for recipe)
  2. KC Masterpiece BBQ Sauce (or your favorite)
  3. 1/2 C. Sweet Pickle Relish
  4. Homemade Hamburger Buns
  1. Cook smoked ground beef till done.
  2. Stir in enough BBQ sauce for the consistency you like and pickle relish.
  3. When heated through spoon on hamburger buns and enjoy!
  1. You can substitute cooked hamburger for smoked hamburger. You can substitute store bought buns for homemade. Use your favorite BBQ sauce.
Kryson's Kreations

Jul 252014
Broccoli-Bacon Salad
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  1. 1 clove Garlic, minced (I always grate it.)
  2. 1/4 cup low-fat mayonnaise (No, I used regular)
  3. 1/4 cup reduced-fat sour cream (Nope, give me the good stuff.)
  4. 2 tsp cider vinegar
  5. 1 tsp sugar
  6. 4 cups finely chopped broccoli crowns
  7. 1 8 oz.can sliced water chestnuts, rinsed and chopped
  8. 3 slices cooked bacon, crumbled
  9. 3 tbsp. dried cranberries (you could also use white raisins)
  10. Freshly ground pepper, to taste
  1. Wisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
  2. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with dressing.
Kryson's Kreations

This recipe originally came from I have changed it a little and will keep changing it till I have it just the way I like it.


Mar 172012

2 cups whole wheat pastry flour
1 tsp salt
1/2 cup lard or 2/3 cup chilled butter
1/4 cup ice water

Cut shortening into dry ingredients with pastry cutter until particles of fat are the size of large peas. Add water and mix only enough to moisten ingredients. Divide into two parts and roll 1/8″ thick.

Mar 102012

1/2 cup butter
2/3 cup brown sugar or honey
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. cinnamon
1 tsp. vanilla
1/2 cup water
1 1/2 cup whole wheat flour

Cream butter & sugar in mixer. Combine remaining ingredients & add to creamed mixture, alternating with water. Mix well on Speed II. Let stand 30 minutes. Separate into 2 equal balls. Place each ball on greased sheets and roll to 1/8″ thickness. Score lines across with table knife to make 2″ squares. Sprinkle with cinnamon. Bake 350 degrees for 20 minutes.

Mar 032012

1 egg
1/2 tsp. mustard
1/4 tsp. salt
1 Tbl. honey
1 Tbl. vinegar
1 Tbl. lemon juice
1 cup oil

Combine all ingredients except 3/4 cup oil and blend until smooth. Add remaining oil very slowly – drops – into the center of the liquid as it is blending on medium speed until all oil is combined and the consistency is thick.

 Posted by at 10:00 am  Tagged with:
Dec 042011

1 Cup White Sugar
1 Cup Raw Peanuts
1/2 Cup White Corn Syrup
1 Tablespoon Margarine
1 teaspoon Vanilla
1 teaspoon Baking Soda
Dash Salt

In glass pan with handle, add white sugar, syrup, salt and raw peanuts. Stir with table knife. Cook on high 4 minutes. Stir with table knife. Add margarine & vanilla. Cook on high 4 minutes. Stir with table knife. Cook another 2 minutes. Stir with table knife. Add baking soda. Pour immediately onto greased cookie sheet and let cool. Makes 1#

Note Dec 2009: My new microwave burns this recipe. I will be reducing the cook times to 3 min, 3 min and 1 min to see if that solve my problem. The new microwave is the only problem I have ever encountered with this recipe.


Dec 022011

The ( ) denotes changes to the original Hershey’s Cocoa Fudge recipe.

2/3 Cup Hershey’s Cocoa
3 Cup Sugar
1/8 teaspoon salt
1 1/2 Cup Milk
1/4 Cup Butter
1 teaspoon Vanilla
1 Heaping Cup Creamy Peanut Butter

Combine . . . cocoa, sugar and salt in a large saucepan (3 quart size). Add . . . milk gradually, mix thoroughly; bring to a ”bubbly” boil on high heat, stirring constantly. Reduce . . . heat to medium and continue to boil the mixture, without stirring, until it reaches a temperature of 232 degrees F. or until a small amount of mixture forms a soft ball when dropped into cold water. BE SURE THE BULB OF THERMOMETER IS NOT RESTING ON BOTTOM OF SAUCEPAN. Remove . . . saucepan from heat; add butter and vanilla to mixture. DO NOT STIR. Allow . . . fudge to cool at room temperature until reaches 110 degrees F. (I do not let the fudge cool off that much because we are adding peanut butter which cools the mixture very rapidly.) Add . . . peanut butter. Beat . . . by hand or with portable electric mixer until the fudge thickens and loses some of its gloss. Quickly . . . pour and spread fudge in lightly buttered 8 x 8 x 2 inch pan. Cool. Cut into squares. Yield . . . about 3 dozen squares.


Nov 192011
2 Chickens, cut up 1/4 Cup Dijon Mustard
1/2 Cup Butter, cubed 1 Teaspon Curry Powder
1/2 Cup Honey 1/2 Teaspoon Salt
  1. Place Chicken in a large shallow baking pan.
  2. In saucepan, melt butter, stir in the remaining ingredients and heat through.
  3. Brush glaze over chicken.
  4. Bake @ 350 degrees for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce

Makes: 6-8 servings

Note: I use chicken breasts. I have also add 1T Spicy Spaghetti Seasoning – was good.

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