Jun 242016
 

Perfect no bake dessert for summer. A sweet, creamy and cold addition to summer meals and BBQs. With the addition of twisted lime slices on top, it’s also a pretty pie.

I left the lime zest out the first time I made it and it wasn’t “lime” enough, so I don’t suggest leaving it out.

You can make the graham cracker crust for this but I have to admit, I bought the crust because I was short on time.

Frozen Lime Pie
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Ingredients
  1. 8 inch graham cracker crust
  2. 8 ounces cream cheese, softened
  3. 1 can (14 ounces) sweetened condensed milk
  4. 1 cup evaporated milk
  5. 1/2 cup lime juice
  6. 1 teaspoon lime zest
  7. thin sliced lime for garnish
Instructions
  1. Beat cream cheese 'til smooth.
  2. Beat in sweetened condensed milk and evaporated milk, adding gradually until well mixed and smooth.
  3. Add lime juice and lime zest. Beat on medium for 1 minute.
  4. Pour mixture into crust and freeze 'til firm (about 2 hours).
  5. When ready to serve, remove from freezer and garnish with slices of lime. Allow pie to thaw slightly, about 10 minutes, before serving.
Kryson's Kreations http://krysonskreations.com/

Mar 182016
 
Creamy Grape Salad
This is a really good kid friendly salad. What kid does not like grapes and there are lots of grapes in this one.
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Ingredients
  1. 1 package (8 ounces) cream cheese, softened
  2. 1 cup (8 ounces) sour cream
  3. 1/3 cup sugar
  4. 2 teaspoons vanilla extract
  5. 2 pounds seedless red grapes
  6. 2 pounds seedless green grapes
  7. 3 tablespoons brown sugar
  8. 3 tablespoons chopped pecans
Instructions
  1. 1 In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
  2. 2 Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.
Notes
  1. I made half of the recipe.
  2. Will try cutting the grapes in half, using only red grapes and adding cooked chicken for a sandwich next time.
Adapted from Taste of Home
Adapted from Taste of Home
Kryson's Kreations http://krysonskreations.com/
Jan 022016
 

Super easy cheesecake! I’m not sure why it’s called Australian Cheesecake, but I love the addition of cinnamon and the ease of using crescent rolls for the crust.

I don’t have a springform pan, so I was looking for a recipe that was “cheesecake like” that I could make in a regular 9×13 dish when I ran across this recipe. My husband and I both love crescent rolls as well, so it was perfect. Thankfully, it was yummy, too!

To cut down on the butter, I tried just rubbing the top crust with about 2 tablespoons of butter instead of dumping a half a cup over it. It still turned out yummy, but top crust wasn’t quite the same. It was drier and more browned than usual like the butter was keeping the sugar from over-browning the crescent rolls.

Australian Cheesecake
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 2 8 count cans crescent rolls
  2. 16 oz cream cheese, softened
  3. 1 Tablespoon cinnamon
  4. 1 cup sugar
  5. 1/2 cup melted butter
  6. 2 Tablespoons sugar
Instructions
  1. Press 1 can of crescent rolls into greased 9×13 baking pan, sealing perforations.
  2. Cream 1 cup sugar and cream cheese until light and fluffy.
  3. Spread over dough in pan.
  4. Cover with remaining dough.
  5. Drizzle with butter.
  6. Sprinkle with mixture of cinnamon and 2 tablespoons sugar.
  7. Bake at 350 for 30 minutes.
Kryson's Kreations http://krysonskreations.com/

aussie-cheesecake

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

Sep 232014
 

Mine didn’t turn out as pretty as I would have liked, but they were yummy!

These Mini Chocolate Chip Cheesecakes are wonderful to take to cool or winter month events and holidays. I’ve even left the chocolate out of the cream cheese mixture and used food coloring to make them red and green for Christmas. So, they were more like red and green mini cheesecakes with chocolate chips on top.

Mini Chocolate Chip Cheesecakes
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 1/3 cups graham cracker crumbs
  2. 1/3 cup sugar
  3. 1/4 cup cocoa
  4. 1/3 cup butter or margarine, melted
  5. 2 cups semi-sweet chocolate chips or mini chocolate chips, divided
  6. 3 8 ounce packages cream cheese, softened
  7. 1 14 ounce can sweetened condensed milk
  8. 3 eggs
  9. 2 teaspoons vanilla extract
Instructions
  1. Heat oven to 300 degrees.
  2. Spray with cooking spray or paper-line 24-30 muffin cups.
  3. Stir graham cracker crumbs, sugar, cocoa and butter. Press in bottom of cups, using all of the mixture equally.
  4. Over low heat melt 1 cup of the chocolate chips.
  5. In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk and melted chocolate chips until smooth. Add eggs and vanilla. Mix well.
  6. Spoon batter into cups and top with remaining chips.
  7. Bake 20 minutes or until set. Cool, then refrigerate.
Notes
  1. To make mini cheesecakes with chocolate chips on top instead of chocolate cheesecakes, omit the chocolate in step 5.
  2. If you use cooking spray instead of the paper cups, let cool then freeze for 10-15 minutes. They should be easier to remove.
Kryson's Kreations http://krysonskreations.com/
Mini Chocolate Chip Cheesecakes

Nov 112013
 

The original recipe calls this Company Casserole because it “has things commonly found in your kitchen” so you can whip this up when company comes over. Sadly, I don’t commonly have all these ingredients in my kitchen, and I added a few more, so company casserole isn’t fitting. But, I couldn’t think of anything else to call it. I’m not very creative when it comes to dish names. Poor Man’s Lasagna has been suggested or Italian Casserole of the Thousand Calories, but I think I’ll try to figure something else out.

Company Casserole
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 1 1/2 lbs Hamburger
  2. 12 oz Wide Egg Noodles
  3. 1 Tablespoon Butter or Margarine
  4. 2 cloves Garlic, crushed
  5. 8-16 oz Fresh Mushrooms, sliced
  6. 1 bunch Green Onions, chopped
  7. 2 Eggs, lightly beaten
  8. 8 oz Cream Cheese
  9. 1 cup Sour Cream
  10. 8 oz Cottage Cheese, small curd
  11. Pepper, to taste
  12. 16 oz can Tomato Sauce
  13. 2 Tablespoons Italian Seasoning
  14. 1 cup Mozzarella Cheese
Instructions
  1. Heat oven to 350 degrees.
  2. Boil egg noodles to slightly al dente. Drain well. Excess liquid will make this dish runny.
  3. Brown hamburger and drain well and set aside.
  4. Melt butter and sauté garlic, mushrooms and green onion to remove excess liquid. Drain well.
  5. In bowl combine eggs, cream cheese, sour cream and cottage cheese. Mix well. Add mushroom mixture and stir.
  6. Add half the noodles to a casserole dish or 9×13 pan. Add cheese mixture then the rest of the noodles. Top with hamburger and add pepper.
  7. Spread tomato sauce evenly over the top of hamburger and sprinkle with Italian seasoning.
  8. Cook for 30 minutes, add mozzarella cheese and cook 10 minutes or until cheese is melted. Cook slightly longer if you like your cheese nice and brown.
  9. Let sit for 10-15 minutes to allow noodles to absorb excess liquid.
Kryson's Kreations http://krysonskreations.com/

CompanyCasserole

Dec 192011
 

Cream cheese frosting in a can is good, but making it yourself is so much better. Being able to tailor the richness, thickness and sweetness can add a “fine tuning” to your dessert. Sweeter is better for some recipes while rich is better for others.

Sometimes I add additional cream cheese (about 4 oz) for a richer, thicker frosting depending on what I’m using it for. For a sweeter frosting, add another 1/2 cup powdered sugar.

Cream Cheese Frosting
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Ingredients
  1. 1/2 cup butter, softened
  2. 8 oz cream cheese, softened
  3. 1 teaspoon vanilla
  4. 3 cups powdered sugar
  5. 1/2 cup chopped nuts (optional)
Instructions
  1. Combine butter and cream cheese. Beat until smooth. Add vanilla and powdered sugar. Beat until smooth and spreading consistency. Fold in nuts if desired.
Notes
  1. Makes enough to frost three 8 inch cake layers.
Kryson's Kreations http://krysonskreations.com/
cream-cheese-frosting

Oct 072011
 

Great for Thanksgiving and Halloween parties, too. Using some extra cream cheese, I made eye balls and ghosts on the top. Black licorice cut into small strips can be used to make spider legs with the body of the spider being a black gum drop.

18 paper baking cups (2 1/2 inch) 18 gingersnap cookies
12 ounces cream cheese, softened 3/4 cup sugar
1 Tablespoon corn starch 1 teaspoon pumpkin pie spice
2 eggs 1 cup canned pumpkin
1/3 cup light syrup
  1. Line muffin pans with 18 baking cups. Place 1 gingersnap in each.
  2. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer.  Add eggs and mix well.  Add pumpkin and syrup; beat 1 minute.
  3. Pour filling into paper baking cups, dividing evenly.  Bake in a preheated 325 degree oven for 30 to 35 minutes, until just set.
  4. Chill for 1 hour. Garnish as desired.

Makes 18 mini cheesecakes.

I added about 1/4 teaspoon nutmeg with the pumpkin spice.  I’m a huge fan of nutmeg.

You can also make your own gingersnaps instead of buying them.  http://krysonskreations.com/2011/09/gingersnaps/

Sep 182011
 
1 (3 ounce) package cream cheese, softened 3/4 cup butter or margarine, softened
1 cup sugar 1 cup packed brown sugar
2 teaspoons vanilla 1/8 teaspoon almond extract
2 large eggs 2/3 cup chocolate fudge ice cream topping
2 cups all-purpose flour 1/2 cup baking cocoa
1 teaspoon baking soda 1 teaspoon salt
1 cup vanilla milk chips 1/2 package (6 ounces) milk chocolate chips
2 packages (6 ounces) bittersweet chocolate, coarsely chopped
  1. Heat oven to 350.
  2. Line cookie sheet with aluminum foil greased with shortening.
  3. Beat cream cheese and butter in large bowl on medium speed about 2 minutes or until fluffy.  Add sugars, vanilla, almond extract, eggs and ice cream topping.  Beat about 3 minutes or until fluffy.
  4. Mix flour, cocoa, baking soda and salt.  Stir into cream cheese mixture until evenly mixed.  Stir in remaining ingredients.
  5. Drop dough by heaping teaspoonfuls 2 inches apart.
  6. Bake 13 to 15 minutes or until edges are set.  Cool 5 minutes and remove from cookie sheet.  Finish cooling on wire rack.

Makes about 5 dozen

Jun 282011
 

 

 

Crust:

1 stick butter
1 C flour
Pecans

Mix & Bake @ 350 degree 15 – 20 min. & cool

Mix:

1 C Cool Whip
1 C Pwd Sugar
8 oz. Cream Cheese

Spread on crust.

Mix:

2 pkgs instant chocolate pudding (I used 1 large)
3 C Milk

Spread on cheese mix.

Add Layer of:

Cool whip
Nuts

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