Apr 082016
 

This recipe is the marriage of two of my husband’s favorite things, deviled eggs and potatoes. After he came home from work, I handed him a plastic container with the deviled eggs that wouldn’t fit in the container I used for the rest of them and told him, “Because I love you.” Watching his eyes light up made my day. But when I told him that because of the added potato there was a lot of leftover filling he could eat with crackers, he asked me to marry him again.

I didn’t manage to fill them all pretty without a piping bag and tips. I also failed at keeping the paprika on just the filling, but no one seemed to care. They disappeared fast.

The extra filling is especially yummy on Wheat Thins Tomato and Basil crackers.

Potato Salad Deviled Eggs
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Ingredients
  1. 12 eggs
  2. 1 large potato
  3. 2-3 Tablespoons mayonnaise
  4. 1 Tablespoon mustard
  5. 2 Tablespoons sweet pickle relish
  6. salt and pepper to taste
  7. paprika for garnish
Instructions
  1. Place the eggs in saucepan in a single layer. Fill with water to cover the eggs. Bring water to a boil. Cook eggs for 15 minutes once water is boiling.
  2. While the eggs are cooking, cut up potato and cover with water in a saucepan. Boil potato until tender. Drain, place in a bowl and mash. Let cool.
  3. Drain eggs and fill pan with cool water. Add ice to help eggs cool faster. Peel eggs once cold.
  4. Slice the cooled eggs in half lengthwise. Scoop out and reserve yolks.
  5. Once mashed potato is cool add egg yolks and mash together. Stir in mayonnaise, mustard, relish, salt and pepper until well blended.
  6. Stuff each egg half generously with potato salad and sprinkle with paprika. Cover and chill until ready to serve, at least 30 minutes.
Notes
  1. Amount of mayo, mustard and relish will need to be adjusted based on size of eggs and potato. Consistency should be thick and creamy.
  2. You can use a plastic bag, like a quart size plastic bag, to fill the eggs by cutting the corner off the bag and using it like a piping bag for icing.
Kryson's Kreations http://krysonskreations.com/
Potato-Salad-Deviled-Eggs

Aug 142015
 

Also good as used as a spread for bread, frosting for muffins and on pancakes. 

I serve it most often with graham crackers, but it’s also good with pretzels or pretzel chips.

Makes a nice snack if you’re not worried about fat, calories or sugar. Sometimes I just have to be bad.

Spiced Peach Dip
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Ingredients
  1. 8 ounce package cream cheese, softened
  2. 8 ounce can peaches, drained
  3. 2 Tablespoons firmly packed light brown sugar
  4. 1/4 teaspoon ground cinnamon
  5. 1/4 teaspoon ground allspice
Instructions
  1. Blend all ingredients in a blender until smooth.
  2. Cover and chill for 30 minutes or until ready to serve.
  3. Garnish with cinnamon and peach slices if desired.
  4. Serve with graham crackers, pretzels or pretzel chips.
Notes
  1. Can also be used as a spread for bread, pancakes or muffins.
Kryson's Kreations http://krysonskreations.com/
Spiced-Peach-Dip

May 082015
 

This Chex Mix recipe has been passed down through the generations. I don’t know where it originally came from, but my grandmother, mother and I have all made it throughout the years. It makes tons so it’s perfect for parties. I even make a batch to take camping and keep the leftovers in the freezer for movie nights.

I tried making Chex Mix in my 18 quart roaster because I didn’t have a pan big enough to hold all the ingredients, but condensation settled on the lid of the roaster and dripped back into the mix. I was afraid it would get soggy, so I finished it in the oven using the pan from the roaster.

Chex Mix
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Ingredients
  1. 1 lb Spanish peanuts
  2. 1 lb cashews
  3. 12 oz box Rice Chex
  4. 12 oz box Corn Chex
  5. 12 oz box Kix
  6. 12 oz box Cheerios
  7. 1 lb bag straight pretzels, broken or mini pretzels
  8. 1 lb butter
  9. 3 cups salad oil (I used olive oil)
  10. 4 teaspoons celery salt
  11. 4 teaspoons savory leaf
  12. 4 teaspoons season-all salt
  13. 4 teaspoons garlic powder
  14. 2 teaspoons onion powder
  15. 3 teaspoons chili powder
  16. 2 teaspoons Worcestershire
Instructions
  1. Preheat oven to 250°
  2. Mix peanuts, cashews, Rice Chex, Corn Chex, Kix, Cheerios and pretzels in 15+ quart pan.
  3. Melt butter in medium size bowl. Add salad oil, spices and Worcestershire.
  4. Keep spice mixture well stirred. Spices settle quickly.
  5. Pour spice mixture over cereal and stir gently.
  6. Bake for 1 hour 30 minutes. Stir every 20 minutes.
Notes
  1. Don’t like nuts? Try adding Cheese-Its, Goldfish or other favorite snacks instead. The version in the pictures has Cheese-Its and no nuts.
  2. Play with adding different ingredients to change it up!
  3. Sesame Sticks also make a great addition.
  4. Broken Melba Toast is good, too.
  5. I left the measurements in teaspoons so it’s easier to cut the recipe in half.
Kryson's Kreations http://krysonskreations.com/

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
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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/
Sep 062014
 

I made this a few days ago and thought I would share my experiences.

The oats turned out yummy, but I added a cup of raisins and a cup of dried cranberries before baking. The cranberries plumped up, they deflated again later, but the raisins burned. So now I have chewy and kinda hard burnt sweet pieces of something that looks black and scary in my granola. I suggest adding the fruit after baking to avoid burning it.

Granola
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Ingredients
  1. 3 1/2 cups old fashioned rolled oats
  2. 1/2 cups chopped nuts
  3. 1/4 teaspoon salt
  4. 5 teaspoons syrup (for flavor)
  5. 5 teaspoons vegetable oil
  6. 1/2 teaspoon vanilla
  7. 1/2 teaspoon cinnamon (optional)
  8. 1 cup dried fruit (optional)
Instructions
  1. Toss ingredients together and spread on a cookie sheet. Bake at 325 degrees until golden brown, approximately 25-30 minutes. Store in a lidded container or equivalent.
Kryson's Kreations http://krysonskreations.com/

Granola

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.

Oct 212011
 
1 cup chopped green pepper 1/2 teaspoon dried thyme
1/2 cup chopped onion 1/4 teaspoon ground red pepper
1/4 cup chopped parsley 1 clove garlic, minced
1 Tablespoon vegetable oil 2 (16 ounce) cans peeled tomatoes, drained and chopped
chopped parsley for garnish chips for dipping

Over medium heat in large skillet, cook green pepper, onion, parsley and garlic in oil for 3 minutes or until vegetables are tender. Stir in tomatoes, thyme and pepper cooking for 10 minutes more. Cover and chill. Garnish with chopped parsley if desired. Serve as a dip with tortilla or other desired chips.

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