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
  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
  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.
  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
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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  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
  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


Sep 152015

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.

Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 15 ounce can tomato sauce
  5. 1 16 ounce jar salsa
  6. 1 Tablespoon chili powder
  7. 2 teaspoons dried cilantro
  8. 1 16 ounce can pinto beans, drained and rinsed
  9. shredded cheddar cheese, for garnish (optional)
  10. sliced green onions or chopped red onions, for garnish (optional)
  11. sour cream, for garnish (optional)
  1. Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
  2. In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
  5. Top with desired garnishes and serve.
  1. It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
  2. Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
  3. Freeze Ahead:
  4. Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  5. When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
  6. Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations


Dec 112011
8 ounces medium egg noodles 1 Tablespoon Worcestershire or A1 sauce
2 cups shredded cheddar cheese 1/2 teaspoon salt
1/4 cup ketchup 3 eggs beaten
2 Tablespoons butter
  1. Heat oven to 350°F.
  2. Prepare noodles according to package directions and drain. Coat 10-inch bundt pan with nonstick cooking spray.
  3. In a large saucepan, combine the cheese, ketchup, and butter over medium-low heat, stirring until completely melted.
  4. Remove from heat and stir in Worcestershire or A1 sauce and salt. Add noodles and beaten eggs. Mix well and spoon into bundt pan, packing down lightly.
  5. Bake for 25 to 30 minutes, or until firm and light golden. Let sit for 5 minutes then carefully invert onto serving platter and serve.
Oct 102011

This is a great recipe to make with the kids!

Shortening 8 oz pizza sauce
All-purpose flour 1-2 cups shredded cheese (mozzarella, cheddar, or other favorite cheeses)
1 package refrigerated biscuits Toppings: any combination of favorite pizza toppings (e.g. sliced pepperoni, chopped green peppers, onions, hamburger, Italian sausage, mushrooms, tomatoes)
  1. Heat oven to 425. Grease baking sheets with shortening.
  2. Sprinkle cutting board with flour.  Pull biscuits apart and use rolling-pin to flatten biscuits until about 4 inches across. Place on baking sheet.
  3. Spoon about 1 1/2 tablespoons pizza sauce onto each biscuit. Sprinkle with about 2 tablespoons of cheese. Let everyone top with favorite toppings.
  4. Bake until crust is brown, about 10-15 minutes.

Get creative!  Try BBQ sauce instead of pizza sauce with chicken, red onions, a slice of provolone and  jalapeños.  Alfredo sauce, shrimp, mozzarella, onions and chopped broccoli is very good, too.  Ketchup, mustard, american cheese, pickle relish, onions and hot dogs for the hot dog lover.  You can use Grands biscuits for thicker crust, or larger crust if you flatten it out more.  Bake for 15-20 minutes if you use Grands.

Comment and let us know what combinations you tried!

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