Feb 022015
 

Super soft! A family favorite!

My husband isn’t a big fan of sweets and this is the only cookie he actually asks me to make.

I rarely have pumpkin spice, but the spices can be replaced with 2 teaspoons of pumpkin spice if you’d prefer. I like the extra cinnamon myself, but both ways taste good to me.

Pumpkin Cookies
Write a review
Print
Ingredients
  1. 1 cup butter or margarine
  2. 1 cup sugar
  3. 1 cup pumpkin
  4. 1 egg
  5. 1 Tablespoon vanilla
  6. 2 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 1/2 teaspoon cinnamon
  10. 1 teaspoon allspice
  11. 1/2 teaspoon nutmeg
  12. 1/2 teaspoon salt
  13. 1/2 cup raisins or dates (optional)
  14. 1/2 cup desired nuts (optional)
Instructions
  1. Heat oven to 375.
  2. Cream butter and sugar. Add pumpkin, egg and vanilla.
  3. In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add to pumpkin mixture and mix well. Stir in raisins or dates and nuts.
  4. Drop on greased cookie sheet and bake for 15 minutes.
Notes
  1. You can use parchment paper instead of greasing the cookie sheet. Especially helpful to keep the bottom of the cookies from turning too brown on an age-darkened cookie sheet.
Kryson's Kreations http://krysonskreations.com/

Jan 052015
 

I was pleasantly surprised at how well this turned out. Sweet but not too sweet and tangy but not bitter.  

Consider garnishing with lemon slices. I thought it might be too much lemon, so I didn’t. I will try it next time.

Serve with in season quick stir-fried vegetables for a well-rounded, time-saving meal.

 

Slow Cooker Lemon Chicken
Serves 6
Write a review
Print
Total Time
4 hr
Total Time
4 hr
Ingredients
  1. 3 to 4 pounds chicken leg quarters or thighs
  2. 1/3 cup flour
  3. 1 1/2 teaspoons salt
  4. 2 to 3 Tablespoons cooking oil
  5. 1 6-oz can frozen lemonade concentrate, thawed
  6. 1/4 teaspoon nutmeg
  7. 3 Tablespoons brown sugar
  8. 3 Tablespoons ketchup
  9. 2 Tablespoons vinegar
  10. 2 Tablespoons cold water
  11. 2 Tablespoons cornstarch
  12. 2 cups hot cooked rice
Instructions
  1. Skin chicken. Combine flour and salt. Coat chicken thoroughly.
  2. Brown chicken on all sides in hot oil. Drain. Transfer to slow cooker.
  3. Stir together lemonade concentrate, nutmeg, brown sugar, ketchup and vinegar. Pour over chicken.
  4. Cover and cook in high for 3 to 4 hours.
  5. Remove chicken. Pour liquid from slow cooker into saucepan. Return chicken to slow cooker to keep warm.
  6. Skim fat from liquid in saucepan. Blend cold water into cornstarch and stir into the hot liquid in saucepan. Cook and stir until thick and bubbly.
  7. Serve chicken with sauce over hot rice.
Kryson's Kreations http://krysonskreations.com/

lemon-chicken02

 

Sep 072014
 
Baked French Toast Casserole
Write a review
Print
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 142011
 
3 cups sugar 1/2 teaspoon baking powder
1 cup shortening 1/2 tsp salt
3 eggs 1 teaspoon cinnamon
1 can pumpkin 1 teaspoon cloves
3 cups flour 1 teaspoon nutmeg
1 teaspoon baking soda 1 teaspoon vanilla
1 cup nuts of choice

Cream shortening, sugar and eggs. Add pumpkin and remaining ingredients; mix well. Bake in greased and floured tube pan for 1 hour 15 minutes at 350 degrees. Serve with whipped cream.

Nov 072011
 
1 (9 inch) unbaked pastry shell 1 (16 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk 2 eggs
1 teaspoon cinnamon 1/2 teaspoon ginger
1/2 teaspoon nutmeg 1/2 teaspoon salt
  1. Preheat oven to 425 degrees.
  2. In large mixer bowl, combine all ingredients except pastry shell; mix well.
  3. Pour into pastry shell. Bake 15 minutes.
  4. Reduce oven temperature to 350 degrees; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired.
Image from PhotoXpress

Image from PhotoXpress

Sep 292011
 
1 cup hot chocolate mix 4 cups milk
1 teaspoon vanilla 4 cups coffee
whipped cream cinnamon and/or nutmeg
  1. Mix hot chocolate, milk, and coffee in pan and heat, but do not boil.
  2. Remove from heat and add vanilla.  Stir well.
  3. Pour into cups and top with whipped cream and a dusting for cinnamon and/or nutmeg.
Aug 072011
 
1 cup all-purpose flour 1/4 cup sugar
2 teaspoons baking powder 1 teaspoon salt
1/4 teaspoon nutmeg 1 beaten egg
1/2 cup milk 1 Tablespoon cooking oil
1 teaspoon vanilla 3 bananas, cut into 1 inch pieces
Cooking oil for deep-fat frying Hot fudge, maple syrup, or powdered sugar
  1. Stir together flour, sugar, baking powder, salt, and nutmeg. Combine egg, milk, 1 tablespoon oil, and vanilla. Stir into dry ingredients until smooth.
  2. In skillet heat 2 inches oil to 375 degrees.  Dip banana pieces into batter.  Fry a few at a time in hot oil for 2 to 3 minutes or until golden.  Drain on paper towel.
  3. Serve with hot fudge sauce, maple syrup, or sprinkle with powdered sugar.

Makes 4 servings

For Strawberry Fritters: Substitute bananas for 18 large hulled strawberries.

For Apple Fritters: Substitute bananas for 3 peeled and cored large apples.  Cut into 1/2 inch slices.

%d bloggers like this: