Apr 292016

I lost my favorite peanut butter cookie recipe, so I thought I’d give these a try. They don’t taste like I remember, but they’re very good. There’s something different about them though. I wish I could find my favorite recipe to compare.

I don’t know why, but they actually taste better when flattened. I tried them both ways thinking that not flattening them might make them softer. Flattened, they were just as soft, but somehow tasted better. Weird.

I added chocolate chips to some and meant to smooth them out to make a frosting, but I forgot. Oops.

Irresistible Peanut Butter Cookies
Yields 36
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Cook Time
8 min
Cook Time
8 min
  1. 3/4 cup creamy peanut butter
  2. 1/2 cup shortening
  3. 1 1/4 cup firmly packed light brown sugar
  4. 3 Tablespoons milk
  5. 1 Tablespoon vanilla
  6. 1 egg
  7. 1 3/4 cup all-purpose flour
  8. 3/4 teaspoon salt
  9. 3/4 teaspoon baking soda
  1. Heat oven to 375.
  2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and beat until just blended.
  3. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until just blended.
  4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
  5. Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on cookie sheet before removing.
  1. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Top with 8 chocolate chips. Bake 7 to 8 minutes. Smooth melted chocolate chips with spoon to make Irresistible Peanutty Chocolate Peanut Butter Cookies.
  2. Stir in M&M’s and decorate top with more M&M’s to make Irresistible M&M Peanut Butter Cookies.
  3. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Bake 7 to 8 minutes. Press mini peanut butter cup into depression to make Irresistible Peanut Butter Treasures.
  4. Stir in 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips or 1 cup chocolate chips. Decorate top with more chips to make Irresistible Chocolate Chip Peanut Butter Cookies.
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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  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 http://krysonskreations.com/


May 012015

My husband doesn’t care for oatmeal cookies, but he likes these. I don’t know if it’s the chocolate chips or the added flavor from the brown sugar, but I was shocked when he ate more than one! I found a way to get him to eat oats!

Now I just need to find a way to get him to eat bell peppers and celery. Then… I will feel accomplished. Somehow, I don’t think the celery is ever going to happen though. 

Chocolate Chip Oatmeal Cookies
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  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1/2 cup packed brown sugar
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon baking soda
  6. 1/2 cup shortening
  7. 1 egg
  8. 2 Tablespoons milk
  9. 1/2 teaspoon vanilla
  10. 1 1/2 cups quick-cooking rolled oats
  11. 1 cup semi-sweet chocolate chips
  12. 1/2 to 1 cup raisins (optional)
  1. Preheat oven to 350°
  2. Stir together flour, sugar, brown sugar, salt and baking soda.
  3. Add shortening, egg, milk and vanilla. Stir until well mixed.
  4. Mix in oats, chocolate chips and raisins if desired.
  5. Drop dough two inches apart onto greased cookie sheet using a teaspoon.
  6. Bake for 12 minutes.
Kryson's Kreations http://krysonskreations.com/

Apr 172015

I don’t care for chewy pralines and these turned out perfect. Now I just need to find a recipe for divinity that isn’t chewy. If anyone has one, please please please send it my way. I remember loving divinity as a kid, but it wasn’t chewy. The chewy divinity just isn’t the same.

My mother’s recipe calls for half and half instead of milk. Sounds even creamier so I’m planning on trying it with half and half next time.

I can’t wait to make these again!

Yields 18
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  1. 2 cups packed brown sugar
  2. 1 cup sugar
  3. 1 1/4 cups milk
  4. 1/4 cup light corn syrup
  5. 1/8 teaspoon salt
  6. 1 teaspoon vanilla
  7. 2 cups pecan halves
  1. Heat brown sugar, sugar, milk, corn syrup and salt to boiling, stirring constantly.
  2. Reduce heat to medium and cook, without stirring, to 236 degrees. Test with candy thermometer. Should form soft ball when dropped into very cold water that flattens when removed from the water.
  3. Cool without stirring about 1 hour or until pan is cool to the touch.
  4. Add vanilla and pecans. Beat until mixture is slightly thickened, about 1 minute.
  5. Drop mixture by spoonfuls onto waxed or parchment paper. Try to divide pecans equally.
  6. Let stand uncovered 12 to 18 hours or until pralines are firm.
Kryson's Kreations http://krysonskreations.com/

Sep 212014

I wound up with several boxes of wheat and barley cereal, so I decided to see what would happen if I tossed it into some bread. Here’s the recipe I came up with. If anyone tries it and alters the recipe, please let me know. I’d like to try different versions.

Bread Machine Wheat & Barley, Flax Seed Honey Bread is a heavier bread and makes a wonderful peanut butter and jelly sandwich. Fantastic french toast, too.

Bread Machine Wheat & Barley, Flax Seed Honey Bread
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  1. 1 cup milk
  2. 3 Tablespoons butter or margarine
  3. 1/4 cup honey
  4. 2 teaspoons salt
  5. 2 Tablespoons flax seed
  6. 2/3 cup wheat and barley cereal
  7. 2 2/3 cups flour
  8. 2 teaspoons bread machine yeast
  1. Add ingredients to bread machine pan in order listed in the bread machine manual. Use white bread cycle on medium or light setting.
Kryson's Kreations http://krysonskreations.com/


Sep 072014
Baked French Toast Casserole
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  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
  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/
Jun 152012
1 pie crust 1 container whipped cream topping, thawed
1 package sugar-free instant banana pudding 1/2 cup skim milk
whole strawberries mandarin orange segments
halved grapes kiwi slices
apple slices 2 Tablespoons honey
2 Tablespoons sugar 1/2 teaspoon fresh lemon juice
  1. Prepare set crust according to package directions for empty baked crust. Cool.
  2. In a small bowl, beat whipped topping, pudding mix and milk until well combined.  Pour into cooled pie crust.
  3. Arrange fruit over filling as desired.
  4. In small saucepan, combine honey, sugar and lemon juice.  Bring to a boil, stirring until sugar is dissolved.  Cool slightly and brush over fruit.
  5. Serve immediately or refrigerate.


Dec 132011
3 Tablespoons unsweetened cocoa powder 3 Tablespoons sugar or Splenda equal
3 1/2 inches stick cinnamon 2/3 cup water
3 cups milk or skim milk 1/4 teaspoon vanilla

Combine cocoa, sugar, stick cinnamon, and water. Bring to a boil stirring constantly. Boil 1 minute longer. Stir in milk. Cook til heated through. Do not boil. Add vanilla and remove stick cinnamon. Beat with rotary beater.

Makes 4 servings

Nov 272011
3/4 cup sugar 1 teaspoon anise extract
2/3 cup dark corn syrup 1/4 teaspoon ground cardomon
1/4 cup milk 1/2 teaspoon vanilla
1/4 cup shortening 1/4 teaspoon salt
1/2 teaspoon baking powder 5 cups all-purpose flour
1/2 teaspoon ground cloves
  1. Combine sugar, corn syrup, milk and shortening in sauce pan. Heat to boiling. Cool. Stir in remaining ingredients except flour.
  2. Mix in enough flour to make a very stiff dough, kneading in last addition. Chill.
  3. Shape dough in 1/4 inch thick rolls on a board lightly dusted with powdered sugar. Cut each roll in pieces about 3/8 inch long.
  4. Bake on a cookie sheet in 375 degree oven until browned. About 8 to 10 minutes. Let cool on cookie sheet 2 minutes before removing.
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