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

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/
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

Apr 032015
 

Who could resist chocolate and strawberries? Try dipping half of the cookie into the glaze like a chocolate strawberry.

This recipe can be easily modified for other flavored cake mixes. Imagine replacing the strawberry cake mix with red velvet, caramel, banana supreme, orangesicle or any of your favorite cake mixes.

I’m thinking about trying a spice cake mix next with white chocolate glaze. What do you think?

Strawberry Chocolate Chip Cookies
Yields 36
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Ingredients
  1. 1 package strawberry cake mix
  2. 3/4 cup butter or margarine, softened
  3. 2 eggs
  4. 1 cup mini semi-sweet chocolate chips

  5. Glaze:
  6. 1/2 cup mini semi-sweet chocolate chips
  7. 1/2 cup white chocolate chips
  8. 3 Tablespoons shortening
Instructions
  1. Heat oven to 350°
  2. In large bowl combine cake mix, butter or margarine and eggs. Mix well. Stir in mini semi-sweet chocolate chips.
  3. Drop by rounded spoonfuls on ungreased or parchment lined cookie sheet.
  4. Bake 10 to 12 minutes or until almost set. Cool slightly on cookie sheet before removing to wire rack. Cool completely.
  5. Drizzle with glaze and allow to set.
  6. Glaze: In small bowl microwave mini semi-sweet chocolate chips and 1 1/2 Tablespoons shortening for 30 seconds. Stir. If needed, microwave an additional 10 seconds or until melted and smooth when stirred. Drizzle on cooled cookies.
  7. In small bowl microwave white chocolate chips and 1 1/2 Tablespoons shortening for 30 seconds. Stir. If needed, microwave an additional 10 seconds or until melted and smooth when stirred. Drizzle on cooled cookies. Allow to set before storing in an airtight container.
Kryson's Kreations http://krysonskreations.com/

This recipe is almost identical to Cherry Cordial Cookies with only a slight variation in the glaze. I liked cherry so much I decided to try strawberry!

Feb 162015
 

Cherry chocolate cookies! These easy cookies taste a lot like chocolate cherry cordials especially when they’re warm. I had to stop myself from eating them all before I could even glaze them.

You could try dipping half of the cookie into the glaze for a different look. Even if you slop the glaze around like I did, they end up looking artistic. I’m not adept at doing fancy things with glazes or icings, but I was pleased with the way they turned out. 

 

Cherry Cordial Cookies
Yields 36
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Ingredients
  1. 1 package cherry cake mix
  2. 3/4 cup butter or margarine, softened
  3. 2 eggs
  4. 1 cup mini semi-sweet chocolate chips
  5. Glaze:
  6. 1 cup mini semi-sweet chocolate chips
  7. 3 Tablespoons shortening
Instructions
  1. Heat oven to 350°
  2. In large bowl combine cake mix, butter or margarine and eggs. Mix well. Stir in mini chocolate chips.
  3. Drop by rounded spoonfuls on ungreased or parchment lined cookie sheet.
  4. Bake 10 to 12 minutes or until almost set. Cool slightly on cookie sheet before removing to wire rack. Cool completely.
  5. Drizzle with glaze and allow to set.
Notes
  1. Glaze:
  2. In small bowl microwave mini chocolate chips and shortening for 45 seconds. Stir. If needed, microwave an additional 15 seconds or until melted and smooth when stirred. Use immediately.
Kryson's Kreations http://krysonskreations.com/

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

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/
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 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 142011
 
3 cups apples, peeled and sliced 1 Tablespoon flour
1/2 cup milk 1 cup sugar
1 Tablespoon water 1/4 teaspoon cinnamon
1/2 cup powdered sugar 2 1/2 cups flour
1 teaspoon almond extract 1/2 teaspoon salt
1 cup butter or margarine 2 eggs
  1. Mix apples, 1 Tablespoon flour, sugar, and cinnamon in bowl.
  2. Sift 2 1/2 cups flour and salt together in second bowl.  Cut in butter until crumbly.
  3. Beat egg yolks with enough milk to measure 2/3 cup.  Stir into flour mixture.
  4. Knead until soft dough forms.  Divide dough into halves.  Roll into rectangles on lightly floured surface.
  5. Place one piece on nonstick 9×15 baking pan.  Spread with apple mixture.  Top with remaining dough.
  6. Bake at 350 for 45 minutes.
  7. Mix powdered sugar and almond extract in bowl.  Add enough water to make glaze consistency.  Spread or brush over dessert.  Do not cover.
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