Oct 142016
 

It was delicious, but I actually messed up this recipe. Instead of cutting the bread in half, I left it whole. It still turned out yummy. So yummy that I’m working on variations. Chicken, bacon, broccoli is the first variation I’m going to try and maybe Philly cheese after that. Sloppy Joe’s was also suggested.

I thought without the bread on top that the cheese would brown. We like brown cheese. Sadly, it didn’t. If you leave the bread as one piece and want the cheese to brown, try broiling it for about 10 minutes. I thought about trying it, but we were hungry.

I left the original instructions of cutting the bread in half and added my mistakes in the recipe. I liked the bread being more like a bowl, but I’ll be trying it the way it’s supposed to be in the future.

Stuffed French Bread
Serves 6
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 loaf french bread
  2. 1 pound lean ground beef
  3. 1/4 cup finely chopped onion
  4. 2 teaspoons minced garlic
  5. 1 can cream of mushroom or cream of onion soup
  6. 1/4 cup sour cream
  7. 2 teaspoons Worcestershire sauce
  8. salt and pepper, to taste
  9. 1 1/2 cups shredded cheddar cheese
  10. 2 teaspoons dried parsley
Instructions
  1. Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Or, you can do what I did and misread the instructions and not cut the bread in half but leave it whole.
  2. Scoop out the bread in the center of each piece or the center of the entire loaf if you leave the bread whole.
  3. Place the bread you scooped out in a large bowl and tear into small chunks. Set the two halves of french bread or the one whole piece with the center scooped out onto a large baking sheet.
  4. Brown the ground beef and onion in a large skillet over medium-high heat. Drain.
  5. Add garlic to skillet. Cook for 2 minutes.
  6. Add soup, sour cream and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture 5 minutes or until heated.
  7. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread or center of the whole piece. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread or leave open if you didn't cut the bread in half.
  8. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.
Adapted from Life in the Lofthouse.com
Kryson's Kreations http://krysonskreations.com/

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!

May 292016
 

Spaghetti is an easy meal for my husband to take to work with him, so I make quite a bit of it. With my current obsession with the crock pot, I decided to see what would happen if I added the uncooked noodles directly to the slow cooker and cooked them with the sauce. I expected to wind up with a gooey, nasty mess but was shocked to find that it turned out great. The noodles were plump and filled with flavor.

I haven’t found a jarred spaghetti sauce that I like, they’re all too sweet or bland, so I played around with tomato sauce and spices until I came up with something that I thought tasted pretty good. Not sweet, tons of tomato flavor and just a tad spicy. If you like the jarred sauce, you can always replace the tomato sauce, tomatoes, tomato paste and spices with an equal amount of your favorite sauce. That should be somewhere around 85 ounces of sauce.

Slow Cooker Spaghetti
Serves 10
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Cook Time
4 hr
Cook Time
4 hr
Ingredients
  1. 2 pounds Italian pork sausage or hamburger or a pound of each
  2. 3-5 cloves garlic, minced
  3. 2 cups chopped onions
  4. 16 ounces (2-3 cups) sliced fresh mushrooms (optional)
  5. 1 green bell pepper (optional)
  6. 3 cans (15 ounce) tomato sauce
  7. 1 pound spaghetti noodles
  8. 1 cup Parmesan cheese
  9. 1 can (28 ounce) diced tomatoes
  10. 1 can (12 ounce) tomato paste
  11. 1 1/2 Tablespoons dried basil
  12. 1 1/2 Tablespoons dried oregano
  13. 1/2 teaspoon salt
  14. 1 teaspoon pepper
  15. 1/2 teaspoon crushed red pepper flakes (optional)
  16. 1-2 cups beef broth
Instructions
  1. Cook sausage/hamburger, garlic, onions, mushrooms and green bell pepper until browned. Drain.
  2. Empty 2 cans tomato sauce into slow cooker.
  3. Break spaghetti noodles in half and place on top of sauce. Cover with last can of tomato sauce.
  4. Add sausage/hamburger mixture on top of noodles and sprinkle with Parmesan cheese.
  5. On top of cheese, add diced tomatoes, tomato paste and herbs and spices.
  6. Cook on high for 3 hours. Stir well and add 1-2 cups beef broth depending on how thick or thin you like your sauce. Cook for remaining hour or until ready to eat.
Notes
  1. If you like your sauce thinner, you can always add more beef broth or water.
  2. This recipe fills a 6 quart slow cooker. If your largest size is 5 quart, consider waiting to add the sausage/hamburger mixture until you are ready to serve.
  3. If you don't like your spaghetti spicy, make sure to leave out the crushed red pepper flakes.
Kryson's Kreations http://krysonskreations.com/
Slow Cooker Spaghetti

Update: June 21, 2016
I tried this recipe with rotini instead of spaghetti noodles, but I didn’t like the way it turned out. The rotini was mushy and didn’t hold up well. I think the rotini might have been too “thin” and a thicker noodle type would have worked. I doubt I’ll try it again with rotini or noodles like it.

Update: July 13, 2016
I tried the recipe this time with macaroni noodles and it worked wonderfully. Noodles weren’t mushy this time. I had to add 2 cups of beef broth, 1 wasn’t enough. The noodles soaked up all the liquid making it an even thicker dish. It was more like Spaghetti Macaroni Casserole. I will probably make it this way from now on because macaroni would be easier for the hubby to eat at work than spaghetti noodles.

I’m going to try it with penne next.

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
Ingredients
  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)
Instructions
  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.
Notes
  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 http://krysonskreations.com/

 

Apr 062015
 

Smoke cook ground beef (and vegetables) adds another dimension of wonderful flavors to familiar standbys such as lasagna and other casserole dishes. See Smoky Sloppy Joes on Homemade Buns.

Smoked Ground Beef
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. Ground Beef
Instructions
  1. Preheat smoker to approximately 95-100ºC (200-220ºF)
  2. Crumble meat and spread over a ceramic baking sheet with sides
  3. Place on a rack in the lower half of the smoker.
  4. Smoke cooks for 1 hour or until full of flavor but not fully cooked.
  5. Cooking time will vary depending on weather and wind conditions.
  6. Remove meat with slotted spoon to large skillet, bowl or sauce pan.
  7. Discard fat.
  8. Continue as outlined in your specific recipe.
Kryson's Kreations http://krysonskreations.com/
Mar 272015
 

It’s been chilly here the last few days, so I decided some goulash would hit the spot. It’s a great chilly weather food and with the one pot instructions, it’s easy!

Every time I make this recipe it’s a little different than the time before. Sometimes I add chili powder, cayenne pepper and/or cumin if I’m wanting a little more spice. Parsley often makes it into the pot and I’ve even tossed in some kale for something different.

My husband doesn’t care for most peppers, so I have to find different ways to make up for the missing flavor. It’s a little bland with out the peppers, but easy to spice up and make your own.

One Pot Goulash
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Ingredients
  1. 2 lbs hamburger
  2. 1 to 2 cloves garlic, minced
  3. 1 medium onion, chopped
  4. 1 bell pepper, chopped (optional)
  5. 1 28 ounce can tomato sauce
  6. 1 28 ounce can diced tomatoes
  7. salt and pepper to taste (I use 1 Tablespoon of pepper)
  8. 12 ounces wide or medium egg noodles
Instructions
  1. In a large pot cook hamburger, garlic, onion and bell pepper (optional) until hamburger is no longer pink and onions and bell pepper are tender. Drain. My splatter screen comes in very handy here.
  2. Add tomato sauce and diced tomatoes. Fill one of the tomato cans with water and add to the pot.
  3. Add salt, pepper and any other spices. Stir.
  4. Heat to boiling. Add egg noodles. Reduce heat to medium and cook until noodles are tender.
Notes
  1. Feeds… lots. Best guess, 8 or more servings. I always have plenty to freeze for a quick meal later.
Kryson's Kreations http://krysonskreations.com/
One-Pot-Goulash02

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

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!

Aug 142011
 
1 10-ounce package frozen chopped spinach, thawed 2 slightly beaten eggs
1 1/2 cups soft bread crumbs 1/2 cup milk
2 Tablespoons soy sauce 1 1/4 teaspoons salt
1/4 teaspoon bottled hot pepper sauce Mushroom Sauce
  1. Drain spinach and combine with eggs, bread crumbs, milk, soy sauce, salt, and hot pepper sauce. Add 2 pounds hamburger.  Mix well.
  2. Shape into round loaf slightly smaller in diameter than crockery cooker.
  3. Lay two 15×2 inch strips of double thick foil in a crisscross fashion across bottom and up sides of cooker. Place loaf on top, not touching sides.  Cook on high for 4 hours.
  4. Use foil as lifters to remove loaf from cooker to serving platter. Serve with Mushroom Sauce.

Mushroom Sauce

1 3-ounce can sliced mushrooms, undrained 2 Tablespoons all-purpose flour
1 cup dairy sour cream 1 Tablespoons snipped chives

In saucepan combine mushrooms and flour. Stir in sour cream and chives. Cook and stir until thickened. Do not boil.

Serves 8

Jun 202011
 

I tried a new recipe last week that turned out ok, but I think with some playing around it could be much better. I’m going to post the recipe and do my own playing around with it, but I’d love to see what other people would do to make it better as well.

I’ll post what I try and how it turned out when I make it again.

2 lbs hamburger 1 medium onion, chopped
1/4 cup water 12 oz package frozen mixed vegetables
2 cans cream of mushroom soup 2 cups shredded cheddar
2 1/2 cups cooked macaroni

For the frozen mixed vegetables I used the green beans, corn, etc mix.

  1. Brown ground beef and onions.
  2. Combine all ingredients, except shredded cheese and macaroni, in the Crock Pot.
  3. Cover and cook on low for 6 hours.
  4. Add cheese and hot cooked macaroni and continue cooking for about 15 to 30 minutes longer, or until the cheese has melted and the dish is heated through.

It was a little bland and tasted like it was missing something. I think next time I’m going to try different vegetables and some spices. If anyone plays around with it, let me know the result!

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