Sep 232016
 

We used to have a fast food restaurant near us called Spaghetti Jack’s. I’m not sure when it closed, but it was quite a few years ago. I wasn’t fond of most of their entrees, but they had an Italian Sub that my husband and I loved. Over the years, my husband has complained about craving the Italian Sub, so I finally broke down and tried to recreate it.

Working from distant memory, this is what I came up with. I know my memory is skewed, but it’s pretty close to what I remember the Spaghetti Jack’s sub tasting like.

I think the Bolillo roll works the best for this recipe. It’s like a sponge that soaks up the juices without becoming a soggy mess. Any large roll or bun will do, but I highly suggest the Bolillo roll.

Baked Italian Sub
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 1/4 medium tomato
  2. 1 Tablespoon Zesty Italian dressing
  3. 1 Bolillo Roll or Hoagie Bun
  4. 1 slice Pastrami
  5. 1 slice Prosciutto
  6. 2 large slices Genoa salami
  7. 6-8 slices Pepperoni
  8. 1 slice Provolone
  9. 1 slice Mozzarella
  10. Spray Olive Oil (optional)
  11. pinch of garlic powder
  12. pinch of Italian seasoning
  13. 1/4-1/3 cup shredded lettuce
Instructions
  1. Dice tomato and place in small bowl. Add Zesty Italian dressing, stir and refrigerate.
  2. Preheat oven to 350 degrees.
  3. Cut and remove center of roll or bun.
  4. Add slices of meats and top with cheese slices. Spray cheese and top of roll or bun lightly with olive oil (optional). Sprinkle with garlic and Italian seasoning.
  5. Bake for 10-15 minutes or until cheese is hot and melted.
  6. Remove from oven and top with as much lettuce and tomatoes as you can fit in the top. Spoon about a teaspoon of the Italian dressing from the tomatoes on top.
Notes
  1. The center of the roll or bun is good sprayed with olive oil, seasoned with garlic and Italian seasoning, then fried on the stove or baked in the oven.
  2. You can use the large slices of Genoa salami or the smaller ones that are about the size of pepperoni. Use about 4 of the pepperoni size Genoa salami since they are usually thicker cut than pepperoni.
  3. Duplicate as many times as you need. I usually make them 4 at a time. I leave the lettuce and tomato off two of them and reheat them in the toaster oven, oven or microwave depending on my level of laziness. Then, I add the lettuce and tomato. The bread gets a little chewy in the microwave, but it still tastes yummy.
Adapted from Spaghetti Jack's Italian Sub
Adapted from Spaghetti Jack's Italian Sub
Kryson's Kreations http://krysonskreations.com/
Baked Italian Sub

Jul 152016
 

Creamy alfredo sauce, spicy and smoky? We’d have this all the time if it was healthy, too!

We do eat it with kale on the side. That helps, right? If I put the kale in it would that make it better? No? That’s okay.

We really don’t eat like this all the time, but once in awhile, a rich and creamy, smoky and spicy dish really hits the spot. Paired with garlic bread and kale lightly fried in olive oil… yum!

Spicy Creamy Smoked Sausage Bake
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Ingredients
  1. 16 ounces dry Rotini pasta
  2. 12 ounces cooked smoked sausage
  3. 3 cloves garlic, minced
  4. 2 cups chicken broth
  5. 2 Tablespoons Clear Gel, Flour or corn starch
  6. 2 cups half and half
  7. 1/2 teaspoon pepper
  8. 1/4 teaspoon cayenne pepper
  9. 1/4 teaspoon red pepper flakes
  10. 1/4 teaspoon smoked paprika
  11. 1 cup Parmesan cheese
  12. 2 cups shredded mozzarella cheese, divided
  13. 2 Tablespoons fresh parsley, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook Rotini al dente according to package directions and drain.
  3. In large skillet, fry sausage over medium heat until browned on both sides.
  4. Add garlic and cook 2 minutes.
  5. Add chicken broth and stir or whisk until smooth.
  6. Combine Clear Gel, flour or corn starch and half and half. Stir slowly into skillet mixture and heat until thickened.
  7. Add pepper, cayenne pepper, red pepper flakes, smoked paprika, Parmesan cheese and 1 cup mozzarella cheese. Stir until cheese melts.
  8. Add parsley. Stir until mixed.
  9. In 9x13 pan, add noddles and pour sausage mixture over pasta. Top with remaining cup of mozzarella cheese.
  10. Bake for 15 minutes or until cheese on top is fully melted and as brown (or not) as you like it.
Kryson's Kreations http://krysonskreations.com/
Spicy Creamy Smoked Sausage Bake

Jul 012016
 

Spicy, meaty and easy!

We don’t usually eat soup when it’s warm outside, but this soup we eat year round. To cool it down and make it seem less like soup during the summer we add sour cream, avocado slices and sliced green onions.

This also makes a fantastic camping soup because you can use all canned foods, which frees up room in the cooler. Some of the garnishes have to remain cold, but you can pick and choose which garnishes to take or leave them out completely.

Taco Soup
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Ingredients
  1. 1 1/2 cups cooked black beans, drained and rinsed (or 1 can 15 ounces black beans, drained and rinsed)
  2. 1 1/2 cups cooked pinto beans, drained and rinsed (or 1 can 15 ounces pinto beans, drained and rinsed)
  3. 2 medium tomatoes, diced (or 1 can 14.5 ounces diced or petite diced tomatoes, drained)
  4. 1 bag 12 ounces frozen sweet corn (or 1 can 15.25 ounce sweet corn, drained)
  5. 1 pound shredded cooked chicken, BBQ, rotisserie, pan fried or however you like it (or 1 can 12.5 ounce chicken breast, drained)
  6. 1 can 10.75 ounces cream of onion soup
  7. 1 can 10 ounces red enchilada sauce (or 1 can 10 ounces green enchilada sauce)
  8. 2 cups chicken broth (or 1 can 14 ounces chicken broth)
  9. 1/2 taco seasoning recipe (or 1 packet taco seasoning)
Instructions
  1. Stove Top and Camping Directions:
  2. Add all ingredients to a large pot.
  3. Heat until warm (about 20 minutes). Stir occasionally.
  4. Serve with your choice of garnishes.
  5. Slow Cooker Directions:
  6. Mix all ingredients except beans in crock pot.
  7. Cook on low for 3 hours, add beans, stir and cook for another hour.
  8. Serve with your choice of garnishes.
Notes
  1. Garnish suggestions: tortilla chips, shredded cheddar, shredded monterey jack, green onions, red onions, avocado slices, fresh chopped cilantro, ancho or poblano peppers, warmed tortillas, guacamole or whatever you like with your Mexican food.
  2. Love rice? Add a cup of cooked rice before serving for something a little different.
  3. Love pasta? Try frying some Pastina in butter, boil until al dente and add to soup before serving.
  4. Replace chicken with cooked hamburger or shredded cooked steak to make Beef Taco Soup.
Kryson's Kreations http://krysonskreations.com/
Taco Soup

Jun 172016
 

This is a family favorite I posted some time ago and finally added a couple pictures. I’m still trying to remember to take pictures when I make some of the variations, but we don’t have this recipe often due to the high-calorie content.

I also discovered something after making this recipe many times. If you stir the mixture after 30 to 45 minutes of cooking, it resembles more traditional baked macaroni and cheese. If you don’t stir, it comes out more like layers with the top being a fluffy cheese layer.

Baked Macaroni and Cheese
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 2 cups uncooked elbow macaroni
  2. 1/4 cup butter or margarine
  3. 12 oz. sharp cheddar cheese
  4. 4 oz. mozzarella cheese
  5. 5 cups milk
  6. salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Layer macaroni, butter, and cheeses in a 9-by-13 dish. Pour milk over the top layer.
  3. Bake for one hour. Do not cover.
Notes
  1. To prevent this dish from becoming too brown and crusty (I like the brown and crusty myself but I know some people don’t), cover with foil for the last 15 minutes of baking.
  2. Experiment with other cheeses!
  3. You can turn this into an entrée by adding your favorite meats and veggies!
Kryson's Kreations http://krysonskreations.com/
Some variations:

 

Baked Mushroom Cheeseburger Macaroni

Ingredients above plus:
1 lb hamburger
1 diced medium onion
8 oz fresh, sliced mushrooms or 12 oz can mushrooms

Brown hamburger with onion and mushrooms. Drain and add meat mixture before cheese layer. Reduce milk by 1/2 cup. Follow remaining directions above.

 

Baked Bacon Cheeseburger Macaroni

Ingredients above plus:
1 lb hamburger
1 diced medium onion
6 slices bacon, crumbled

Brown hamburger with onion.  Drain and add hamburger and onion mixture before cheese layer.  After cheese layer, sprinkle with crumbled bacon.  Reduce milk by 1/2 cup.  Follow remaining directions above.

 

Baked Ham and Cheese Macaroni

Ingredients above plus:
1 lb ham and choose any combination of the following veggies:
Onion
Mushrooms
Broccoli
Cauliflower

Fry ham and veggies to remove excess liquid. Drain and add before cheese layer. Reduce milk by 1/2 to 3/4 cup. Follow remaining directions above.

This is a very versatile dish. Try using leftover taco meat, chicken, peppers, or any number of variations to make a completely different dish every time. Let me know what you tried, what worked and what didn’t!

Apr 222016
 

Easy, creamy and disappears like magic!

This is a great recipe for large meals, holidays and potlucks. At potlucks, I’ve never had leftovers and sometimes didn’t even get a bite of it because it was gone before I got my food.

Want to make it extra special? Try adding ham and mushrooms, ham and broccoli or top with crumbled bacon. Even hamburger and green beans are yummy in this versatile dish.

Hash Brown Casserole
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 (10.5 ounce) can cream of mushroom, chicken or onion soup
  2. 1 cup sour cream
  3. 1/2 cup butter, melted
  4. 1 (30 ounce) bag frozen hash brown potatoes
  5. 1 medium onion, chopped
  6. 2 cups shredded cheddar cheese
  7. 1/4 teaspoon pepper
  8. 1/2 cup crushed corn flakes
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir soup, sour cream, butter, potatoes, onion and cheese in a 9x13 casserole dish. Season with the black pepper. Sprinkle evenly with the crushed corn flakes.
  3. Bake for 1 hour or until the mixture is hot and bubbly.
Notes
  1. Try adding ham and mushrooms for a yummy entree.
Kryson's Kreations http://krysonskreations.com/
Hash Brown Casserole

Apr 152016
 

I happened to have some toffee bits and pecans leftover from making Christmas cookies and candy. I didn’t want them to go bad, so I tossed the bits and nuts in my chocolate chip cookie recipe and Chocolate Chip Toffee Pecan Cookies were born. We liked them so much that it became a recipe of its own instead of a “leftovers” recipe, but I’ve never written it down until now. One of these days my memory is going to fail and I don’t want to forget this one.

Sometimes yummy things can happen with leftovers. And with my love of toffee, yummy it is!

Chocolate Chip Toffee Pecan Cookies
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 3/4 cup shortening
  2. 1 1/4 cups brown sugar, firmly packed
  3. 2 Tablespoons milk
  4. 1 Tablespoon vanilla
  5. 1 egg
  6. 1 3/4 cups flour
  7. 3/4 teaspoon baking soda
  8. 1 teaspoon salt
  9. 6 oz chocolate chips
  10. 1/4 cup toffee bits
  11. 1 cup pecans, broken
Instructions
  1. Heat oven to 350 degrees.
  2. Cream shortening, sugar, milk, and vanilla. Add egg and stir until just blended.
  3. Mix flour, soda, and salt; stir in shortening mixture. Stir in chips, toffee and nuts.
  4. Line cookie sheets with parchment paper and bake for 10 minutes.
  5. Remove pan from oven; allow cookies to remain on cookie sheet for about five minutes before attempting to remove to cooling rack.
Notes
  1. To make chocolate chips cookies, omit toffee and nuts.
Kryson's Kreations http://krysonskreations.com/
Toffee Chocolate Chip Pecan Cookies

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

Apr 012016
 

Snickerdoodles are one of my favorite cookies. I finally remembered to take pictures as they were cooling on the rack, so I’m reposting the recipe with shiny new pictures and Yumprint support.

Sometimes I add about 1/2 a cup of white chocolate chips (that’s what the lumps are in the pictured cookies) or melt white chocolate and dip half the cooled cookie. Snickerdoodles are sweet enough on their own, but the taste of cinnamon and white chocolate is decadent. 

I usually make Snickerdoodles in the fall to pair with apple cider or spicy Earl Grey tea, but I had a craving a few days ago.

Snickerdoodles
Yields 24
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Cook Time
8 min
Cook Time
8 min
Ingredients
  1. 3/4 cup sugar
  2. 1/2 cup butter
  3. 1 egg
  4. 1/2 teaspoon vanilla
  5. 1 1/2 cups all-purpose flour
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon cream of tartar
  9. 2 Tablespoons sugar
  10. 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 375 degrees. Grease cookie sheets with shortening or line with parchment paper.
  2. In large mixing bowl, cream 3/4 cup sugar and butter with wooden spoon. Beat in egg and vanilla.
  3. In small bowl, stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture until well mixed.
  4. In the same small bowl, combine 2 tablespoons sugar and the cinnamon.
  5. Shape dough into 1 inch balls and roll each ball in the sugar-cinnamon mixture. Place balls 2 inches apart on cookie sheet. Bake 8 to 10 minutes.
Kryson's Kreations http://krysonskreations.com/

Mar 162016
 

Like many households, every St. Patrick’s Day we have our traditional corned beef dinner. It’s one of our favorite meals I’m sure in part because it’s such a rarity. While I have Irish roots, I’m not sure if that’s what started the tradition or if was the sale on corned beef around St. Patrick’s Day. Either way, it’s been a tradition in my family for as long as I can remember and I continued the tradition once I was on my own.

I’ve coupled the meal in the past with grasshoppers (a creamy adult drink), green bread and many different green colored desserts, but corned beef is the only staple. 

Simple, easy and delicious! Happy St. Patrick’s Day!

Slow Cooker Corned Beef
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 3-4 pound corned beef
  2. 1/2 cup water
  3. 3 potatoes, thick sliced
  4. 4 large carrots, thick sliced
  5. 1 medium onion, thick sliced
  6. 1/4 to 1/2 head of cabbage
Instructions
  1. Place corned beef in 5-6 quart slow cooker and cover with water.
  2. If there was a spice packet included with the corned beef, sprinkle over meat.
  3. Arrange potatoes, carrots and onion, in that order, on top of meat.
  4. Place cabbage, 1/4 or 1/2 depending on size and what will fit in your slow cooker, on top. Placing the cabbage on top keeps it out of the liquid and helps keep it from getting too mushy.
  5. Cook on low for 8 to 10 hours.
Notes
  1. Sometimes I use baby carrots instead of thick cut carrots. My local grocery store often has a coupon for a free bag of baby carrots around St. Patrick's Day.
Kryson's Kreations http://krysonskreations.com/
Slow-Cooker-Corned-Beef

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

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