Mar 072016
 
Baked Cheesy Bacon Grits
Serves 6
If you like breakfast, casseroles, grits, cheese, and bacon this is the dish for you. Very cheesy and rich in bacon flavor.
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Prep Time
30 min
Total Time
1 hr 15 min
Prep Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 4 thick-sliced bacon strips, chopped
  2. 1 1/2 C. water
  3. 1 1/2 C. chicken stock
  4. 1/2 tsp. garlic powder
  5. 1 C. quick-cooking grits
  6. 6 oz. process cheese (velveeta), cubed (little over 2 C.)
  7. 1/4 C. butter, cubed
  8. 1/4 C. milk
  9. 2 eggs, lightly beaten
  10. 1 C. (4 oz) shredded cheddar cheese
Instructions
  1. Preheat oven to 350°. In a large saucepan, cook b acon over medium heat until crisp. Stir occasionally. Remove bacon from pan with slotted spoon; drain on paper towels.
  2. Add water, stock, garlic powder and pepper to bacon drippings. Bring to a boil. Slowly stir in grits. Reduce heat to med-low. Cook covered 5-7 min. or until thickened. Remove from heat.
  3. Add process cheese and butter. Stir until melted. Stir in milk. Slowly stir in eggs until blended.
  4. Transfer to a greased 8" x 8" baking dish. Sprinkle with bacon and shredded cheese. Bake uncovered for 40-45 min. until edges are golden brown and cheese is melted.
  5. Let stand 10 min. before serving.
Notes
  1. Can be frozen unbaked - cool, cover and freeze. Remove from freezer and refrigerate night before. Remove from freezer 30 min before baking. Bake as directed except increase time to 50-60 min. Thermometer should register 165° near center of casserole.
Adapted from Taste of Home - Fall 2014
Adapted from Taste of Home - Fall 2014
Kryson's Kreations http://krysonskreations.com/
Feb 122016
 

We liked the Tater Tot Breakfast Muffins, so I decided to try something similar with crescent rolls.

These seem to pop out of the wells easier than the Tater Tot Breakfast Muffins. If you have a newer muffin tin, you may not need to spray or grease the wells, but mine’s old. I wind up with quite a mess if I don’t.

For a creamier taste, try substituting half and half for the milk. If you do, add an extra tablespoon or two of half and half to make up for the extra thickness.

Breakfast Crescent Quiches
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 can crescent rolls
  2. 6 large eggs
  3. 1/4 cup milk
  4. 1/2 cup center cut ham, diced
  5. 3/4 cup shredded cheddar cheese
  6. 1/2 cup frozen shredded potatoes
  7. 2 Tablespoons onions, minced (optional)
  8. 1/4 cup mushrooms, diced (optional)
  9. 1/4 cup green or red peppers, diced (optional)
  10. 1/4 teaspoon pepper (optional)
Instructions
  1. Heat oven to 400 degrees.
  2. Spray muffin tin with cooking spray or grease with shortening or butter.
  3. Cut each crescent roll in half and press into the bottom and up the sides of the wells of the muffin tin.
  4. Whisk eggs and milk, then stir in the rest of the ingredients.
  5. Pour mixture evenly into muffin tin wells on top of the crescent rolls.
  6. Bake for 20 minutes or until a toothpick inserted in the center is clean.
Notes
  1. There will be 2 extra crescent rolls and extra egg mixture depending on how many optional ingredients you use and the exact size of eggs. Extra large eggs, extra leftovers. These can be saved for a second batch or fried in a pan for a quick snack while you wait.
  2. To freeze cool completely and wrap each quiche in plastic wrap, then place in a freezer bag. This keeps the quiches from sticking together and helps prevent frost buildup.
  3. To heat from frozen, microwave for 1 1/2 to 2 minutes. 1 1/2 minutes works for me at full power in a 1250W microwave.
Kryson's Kreations http://krysonskreations.com/
Breakfast Crescent Quiches

Jan 222016
 

I didn’t have any fresh parsley, so instead of the parsley and basil, I added about 1 Tablespoon of Italian Seasoning instead.  You can find Italian Seasoning with the spices.  It’s a pre-mixed variety of herbs commonly used in Italian food.  Since I used pressed ham, omitted the salt since ham has such a high salt content.  It turned out pretty well.  I think next time I might try adding some cream cheese to make the dish a little creamier.

Great recipe for surprise company and brunch with family and friends.

Ham and Egg Bake
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Ingredients
  1. 3 cups shredded cheddar cheese
  2. 3 cups shredded pepper jack, mozzarella, or other favorite cheese
  3. 1/2 – 1 cup fresh mushrooms
  4. 1/2 cup sliced green onions
  5. 1 cup frozen hashbrown potatoes
  6. 2 Tablespoons butter or margarine
  7. 2 cups diced cooked ham
  8. 8 eggs
  9. 1 3/4 cup milk
  10. 1/2 cup all-purpose flour
  11. 2 Tablespoons minced fresh parsley
  12. 1/2 teaspoon dried basil
  13. 1/2 teaspoon salt
  14. 1/2 teaspoon pepper
Instructions
  1. Combine cheeses and put 3 cups in ungreased 13×9 inch baking dish.
  2. In skillet, saute mushrooms, onions, and potatoes until tender; drain. Place over cheese and top with ham. (If using pressed ham, consider frying in the skillet to remove some of the added liquid before adding to baking dish.) Add remaining cheese.
  3. In a medium bowl, beat eggs. Add milk, flour, parsley, basil, salt, and pepper. Mix well. Pour over the cheese.
  4. Bake at 350 for 40-45 minutes or until a knife inserted neat the center comes out clean. Let stand 5-10 minutes before cutting.
Kryson's Kreations http://krysonskreations.com/

HamEggBake

Nov 162015
 

Sorry for the terrible picture. It looked better in the camera, honest! I’ll take pictures again the next time I make them, but as always, anyone that tries them out and wants to send pictures, please do.

I love making these little muffins and freezing them for later. They heat quickly and make for a fast, satisfying breakfast.

Serve with fresh fruit for a well-rounded breakfast.

Tater Tot Breakfast Muffins
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 36 tater tots
  2. 7 large eggs
  3. 1/4 cup milk
  4. Favorite Fillings, Diced
  5. Suggestions: ham, sausage, bacon, turkey bacon, green peppers, red peppers, onion, fresh mushrooms, spinach, kale
  6. shredded cheddar cheese for topping
Instructions
  1. Heat oven to 400 degrees.
  2. Generously grease or spray all the cups of the muffin pan with shortening, butter, spray olive oil or cooking spray. I seem to have less problems with sticking when I use shortening.
  3. Place 3 thawed tater tots in each cup of a muffin pan. If you forget to take the tater tots out to thaw, you can pop them in the microwave for a minute or two to thaw. After placing in muffin pan cups, use a small cup to squish the tater tots flat.
  4. Bake tater tots for 10 minutes.
  5. Remove tater tots from oven and fill each cup loosely with your favorite fillings. Don't cram or pack them in, the eggs need holes to fill.
  6. Whisk together eggs and cup milk. Fill each cup with egg mixture. Sprinkle cheddar cheese on top (optional).
  7. Bake for 20 minutes or until the egg is cooked through.
  8. To remove muffins, run a fork around the edge of each one to loosen it from the sides. Place fork back in the side, push in on the muffin gently and twist. The muffin should pop right out.
Notes
  1. To freeze cool completely and wrap each muffin in plastic wrap, then place in a freezer bag. This keeps the muffins from sticking together and helps prevent frost buildup.
  2. To heat from frozen, microwave for 1 1/2 to 2 minutes. 1 1/2 minutes works for me at full power in a 1250W microwave.
Kryson's Kreations http://krysonskreations.com/
I found this recipe on the net somewhere and adapted it to my style over time, but I’m not sure of the original source. There are many different sites with very similar recipes. So, I didn’t give any one site credit as the “adapted from” because I don’t know which one to credit. Thanks to all of them though. I enjoy having a yummy, fast breakfast choice.

tatertotmuffins

Sep 112014
 

I’ve tried many pancake recipes looking for the perfect pancake. So far, this one is my husband’s favorite and seems to be the closest I can come to that fluffy, yummy pancake I remember eating as a child.

Tastes great with maple syrup, chocolate chips, strawberries and whipped cream, peanut butter, bacon or whatever your favorite toppings. My favorite topping is Peach Berry Sauce, but sometimes I like to just throw my bacon and fried egg on the pancake then smother it in real maple syrup.

What are your favorite toppings?

Old Fashioned Pancakes
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 Tablespoons sugar
  5. 1 1/2 cups buttermilk
  6. 1 egg
  7. 3 Tablespoons butter, melted
  8. 1 teaspoon vanilla
Instructions
  1. In a large bowl, sift together flour, baking powder, salt and sugar. You don’t have to sift, but sifting once or twice can make for a fluffier pancake.
  2. Make a well in the center of flour mixture and pour in milk, egg, melted butter and vanilla. Mix until smooth.
  3. Lightly oil griddle or frying pan. Over medium heat, pour approximately 1/4 cup batter per pancake. Brown on each side and serve.
Notes
  1. If using milk instead of buttermilk, lower the amount by 1/4 cup. Buttermilk is thicker, so using the same amount of milk makes for a runny batter.
Kryson's Kreations http://krysonskreations.com/
Pancakes

Sep 072014
 
Baked French Toast Casserole
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Ingredients
  1. 10 inch French bread, cut into 1 inch pieces
  2. 4 large eggs
  3. 1 cup milk
  4. 1/2 cup heavy cream
  5. 1 Tablespoon sugar
  6. 1 teaspoon vanilla
  7. 1/4 teaspoon cinnamon
  8. 1/4 teaspoon nutmeg
Instructions
  1. Butter a 9×9 pan. Arrange bread into a single layer. Mix ingredients together and pour over the bread. Salt to taste. Refrigerate overnight. Bake at 350 degrees for 30-45 minutes.
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

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