May 082015

This Chex Mix recipe has been passed down through the generations. I don’t know where it originally came from, but my grandmother, mother and I have all made it throughout the years. It makes tons so it’s perfect for parties. I even make a batch to take camping and keep the leftovers in the freezer for movie nights.

I tried making Chex Mix in my 18 quart roaster because I didn’t have a pan big enough to hold all the ingredients, but condensation settled on the lid of the roaster and dripped back into the mix. I was afraid it would get soggy, so I finished it in the oven using the pan from the roaster.

Chex Mix
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
  1. 1 lb Spanish peanuts
  2. 1 lb cashews
  3. 12 oz box Rice Chex
  4. 12 oz box Corn Chex
  5. 12 oz box Kix
  6. 12 oz box Cheerios
  7. 1 lb bag straight pretzels, broken or mini pretzels
  8. 1 lb butter
  9. 3 cups salad oil (I used olive oil)
  10. 4 teaspoons celery salt
  11. 4 teaspoons savory leaf
  12. 4 teaspoons season-all salt
  13. 4 teaspoons garlic powder
  14. 2 teaspoons onion powder
  15. 3 teaspoons chili powder
  16. 2 teaspoons Worcestershire
  1. Preheat oven to 250°
  2. Mix peanuts, cashews, Rice Chex, Corn Chex, Kix, Cheerios and pretzels in 15+ quart pan.
  3. Melt butter in medium size bowl. Add salad oil, spices and Worcestershire.
  4. Keep spice mixture well stirred. Spices settle quickly.
  5. Pour spice mixture over cereal and stir gently.
  6. Bake for 1 hour 30 minutes. Stir every 20 minutes.
  1. Don’t like nuts? Try adding Cheese-Its, Goldfish or other favorite snacks instead. The version in the pictures has Cheese-Its and no nuts.
  2. Play with adding different ingredients to change it up!
  3. Sesame Sticks also make a great addition.
  4. Broken Melba Toast is good, too.
  5. I left the measurements in teaspoons so it’s easier to cut the recipe in half.
Kryson's Kreations

Feb 092015

This nice and easy side dish compliments a variety of entrees. I like making herbed potatoes with recipes that take a lot of time to prepare. The potatoes cook in the slow cooker while making the main dish.

Red potatoes are pretty, but any kind will do. I’ve used regular baking potatoes, gold potatoes or whatever I had on hand. I’ve also replaced the herbs with Italian seasoning when accompanying an Italian main dish.

Slow Cooker Herbed Potatoes
Serves 6
This nice and easy side dish compliments a variety of entrees. I like making herbed potatoes with recipes that take a lot of time to prepare. The potatoes cook in the slow cooker while making the main dish.
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  1. 2 pounds small red potatoes
  2. 1/4 cup water
  3. 1/4 cup olive oil
  4. 3 Tablespoons snipped parsley
  5. 1 Tablespoon lemon juice
  6. 2 Tablespoons snipped chives
  7. 1 Tablespoon snipped basil
  8. Salt & pepper to taste
  1. Wash potatoes and peel a strip around the center of each potato. Place potatoes in slow cooker and add water.
  2. Cover and cook on high for 2 1/2 to 3 1/2 hours or until tender. Drain well.
  3. In saucepan heat olive oil with parsley, lemon juice, chives and basil. Pour mixture over potatoes and toss until thoroughly coated. Season with salt and pepper to taste.
  1. Don't have fresh herbs on hand? Dried herbs work just fine. Make sure to crush dried herbs to help release their flavor
Kryson's Kreations


Jan 262015

Snack mix with a bite! If you like hot and spicy snacks, consider upping the cayenne pepper to 1 Tablespoon. I’m not that daring personally.

I made this for Christmas and it was a big hit! Everyone seemed to really like it, so I’ll be making it again soon.

If anyone has suggestions on what I could replace the nuts and sesame sticks with for a nut free version, I’d love to hear from you.

Snack Mix
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  1. 1/2 Tablespoon cayenne pepper
  2. 1 1/2 teaspoons lemon pepper
  3. 2 teaspoons garlic powder
  4. 1 teaspoon onion powder
  5. 1 package dry Ranch dressing mix
  6. 1 cup olive oil
  7. 1 pound bag mini pretzels
  8. 1 12-oz can peanuts or cashews
  9. 1 cup sesame sticks
  1. Whisk together Ranch dressing, cayenne pepper, lemon pepper, garlic powder, onion powder and olive oil.
  2. Pour 1/3 of the pretzels, nuts and sesame sticks in a container with a lid. Pour 1/3 of the seasoned oil over the top. Put the lid on the container and toss. Repeat until all ingredients are used and well coated with seasoned oil.
  3. Leave lid on and allow pretzel mixture to sit for 2 to 3 hours in container. Shake gently every 15-20 minutes.
  4. Line baking sheets with paper towels. Pour the pretzel mixture on the lined baking sheets and dry overnight.
Kryson's Kreations
Sep 192014

I was looking for something to do with the frozen carrots I had, when I found this recipe on Eating Well. I decided to adapt it to a slow cooker to see how it turned out and I really liked the results.

Healthier, spicy, tasty and easy! I didn’t find it hot. It had a nice bite to it and was very far from bland.

Makes a great side dish for many different meals.

Slow Cooker North African Spiced Carrots
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  1. 12oz bag frozen carrots
  2. 1 Tablespoon olive oil
  3. 4 cloves garlic, minced
  4. 2 teaspoons paprika
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1/4 cup water
  8. 3 Tablespoons lemon juice
  9. Salt, to taste (optional)
  10. 1/4 cup chopped fresh parsley or 2 Tablespoons dried
  1. Coat inside of 2 quart or less slow cooker with olive oil. Add all ingredients and cook on high for 45 minutes. Turn to low and cook an additional 2-3 hours, stirring occasionally.
  2. My tiny 1 quart slow cooker doesn’t have a high setting, so I cook it for 4-5 hours or until the carrots are tender. Stir about once an hour.
  1. Using blanched carrots? Check a little earlier for tenderness.
  2. Using fresh carrots? Cut into 1/4 slices and add an hour to cooking time.
Adapted from EatingWell
Adapted from EatingWell
Kryson's Kreations
Slow Cooker North African Spiced Carrots


May 042014

Dip in olive oil and bread spices for an appetizer or snack. Works well with Italian dishes.

You can use melted shortening or vegetable oil in place of the olive oil, but I used olive oil for all instances calling for oil.

Also good topped with garlic, parmesan cheese, and a little Italian seasoning or bread spices.

Figasa – Italian Peasant Bread
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  1. ½ cup lukewarm water
  2. 1 package dry yeast
  3. 1 Tablespoon olive oil
  4. 1 Tablespoon salt
  5. 1 Tablespoon sugar
  6. 1 ½ cups lukewarm milk
  7. 5 cups flour
  1. Mix water, sugar, and yeast in large bowl. Mix milk and oil in warming pan. Stir salt into flour.
  2. Now combine all three groups of ingredients together in large bowl. Turn on floured board and knead 20 times.
  3. Let rise until doubled in oiled bowl. Punch down. Pour 2-3 T oil in 10” x 15” pan. Add dough and pat down to 1 inch. Let rise.
  4. Bake 18-20 minutes 450 degrees Next baste top with oil, then sprinkle with garlic (if desired) and return to oven for 5 minutes. Remove from pan and cool on paper towels
  1. One package of yeast is 2 1/4 teaspoons.
Kryson's Kreations



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