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!

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

Feb 232015
 

I like making this recipe ahead and tossing it in the freezer for later. I even freeze the rolls if it’s going to be a short enough time before I make it.

Freezing instructions are at the end. I highly suggest a Foodsaver for freezing. It vacuums out the air and prevents frost and freezer burn.

Regular Ziplock freezer bags and a straw work well, too. I’ve had to use that method recently since my Foodsaver isn’t working correctly anymore.

Slow Cooker Italian Pork Sandwiches
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Ingredients
  1. 2 pounds ground pork
  2. 1 15-oz can tomato sauce
  3. 1 1/2 cup chopped onion
  4. 1 8-oz can pizza sauce
  5. 3 cloves garlic, minced
  6. 2 Tablespoons vinegar
  7. 1 Tablespoon Worcestershire sauce
  8. 1 teaspoon salt
  9. 1 teaspoon fennel seed
  10. 2 Tablespoons Italian seasoning
  11. 1 Tablespoon hot pepper sauce
  12. hard rolls
  13. 3 to 4 cups shredded mozzarella cheese
Instructions
  1. Brown ground pork and drain well. Transfer to slow cooker.
  2. Stir in tomato sauce, onion, pizza sauce, garlic, vinegar, Worcestershire sauce, salt, fennel, Italian seasoning and hot pepper sauce.
  3. Cover and cook on low for 8 to 10 hours.
  4. Fill hard rolls with pork mixture and sprinkle with shredded mozzarella.
Notes
  1. Freeze Ahead:
  2. You can have fresh Italian Pork Sandwiches anytime by freezing. Just cook the pork and cool. Mix the rest of the ingredients (not the rolls and cheese of course) and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  3. When you’re ready to make Italian Pork Sandwiches, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag. Cook on high for 1 hour, then turn it to low for 7-9 additional hours. I forgot to cook it on high for an hour the last time I made it, but it was fine after 9 hours cooking it straight from frozen.
  4. Make sure to taste the mixture as soon as it’s hot. If the spices have dulled in the freezer, try adding a pinch or two of additional spices until it tastes like it should.
  5. And don’t forget the hard rolls and mozzarella cheese!
Kryson's Kreations http://krysonskreations.com/

 

Jan 122015
 

When I took the first bite of Curried Pork, I wasn’t sure that I was going to like it. The more I ate, the more I liked it. Spicy and just a little sweet, this recipe is a flavorful balance.

If you’ve never tried curry before, this is a good recipe try.

I like it best with smoked pork shoulder. I only cook it for 4 to 5 hours since the smoked pork is already cooked. The smokey flavor adds another dimension to the taste that I really enjoy.

Slow Cooker Curried Pork
Serves 8
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Total Time
10 hr
Total Time
10 hr
Ingredients
  1. 2 pounds boneless pork shoulder, cubed
  2. 2 Tablespoons cooking oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 1 medium onion, chopped
  6. 1 medium apple, diced
  7. 3 Tablespoons curry powder
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon dried oregano, crushed
  10. 2 teaspoons chicken Better than Bouillon or granule equivalent
  11. 1 Tablespoon flour
  12. 2 cups hot cooked rice
  13. Apple wedges for garish, if desired
Instructions
  1. Brown pork in hot oil. Transfer to slow cooker and sprinkle with salt and pepper.
  2. Add onion, apple, curry, paprika, and oregano. Mix bouillon and 1 cup of water. Pour over pork.
  3. Cover and cook on low for 8 to 10 hours.
  4. Turn to high. Blend 2 Tablespoons cold water and flour. Stir into pork. Cover and cook until thick, about 15 minutes.
  5. Serve over rice and garnish with apple wedges.
Adapted from Abby Knox
Adapted from Abby Knox
Kryson's Kreations http://krysonskreations.com/

Slow Cooker Curried Pork

 

Sep 252014
 

I remember loving my mother’s Pork Marengo as a child, so when she passed down some of her recipes to me this was one of the first I tried my hand at.

I’ve modified the recipe slightly over the years and sometimes add more mushrooms and tomatoes than listed here when I have extras that need to be used. It’s even better with fresh tomatoes.

You can substitute canned mushrooms for the fresh ones, but it’s quite a taste difference. I try to avoid canned mushrooms because they have that “canned” taste, but sometimes it’s just more convenient.

Slow Cooker Pork Marengo
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 2 pounds boneless pork shoulder, cut in 1 inch cubes
  2. 2/3 cup chopped onion
  3. 8 ounces sliced fresh mushrooms
  4. 2 Tablespoons vegetable oil
  5. 1 16 ounce can diced tomatoes
  6. 1 teaspoon instant chicken bouillon granules
  7. 1 teaspoon dried marjoram, crushed
  8. 1 teaspoon salt
  9. 1/2 teaspoon dried thyme, crushed
  10. Pepper to taste
  11. 1/3 cup cold water
  12. 3 Tablespoons flour
  13. cooked rice
Instructions
  1. Add undrained tomatoes, chicken bouillon, marjoram, salt, thyme and pepper to slow cooker. Stir well.
  2. Brown half of pork cubes, onion and mushrooms at a time in hot oil. Drain. Transfer meat mixture to slow cooker. Stir.
  3. Cover and cook on low for 8 to 10 hours.
  4. Turn to slow cooker to high. Blend cold water slowly into flour and stir into pork mixture. Cook uncovered on high 15-20 minutes or until thickened. Stir occasionally.
  5. Serve over hot rice.
Kryson's Kreations http://krysonskreations.com/

porkmarego02

Nov 292011
 
2 pounds beef stew meat, 1 inch cubed 1 teaspoon paprika
1/4 cup flour 1 bay leaf
1/2 teaspoon salt 1 medium chopped onion
1/2 teaspoon pepper 4 sliced carrots
1 1/2 cups beef broth 3 diced potatoes
1 teaspoon Worcestershire sauce 1 sliced celery stalk
2 cloves minced garlic 1 cup frozen corn

Place meat in Crockpot. Mix flour, salt and pepper, and pour over meat. Stir to coat. Add remaining ingredients and mix well. Cover and cook on low 10 to 12 hours or 4 to 6 hours on high. Stir before serving.

Makes about 6 servings

Oct 212011
 
1 cup chopped green pepper 1/2 teaspoon dried thyme
1/2 cup chopped onion 1/4 teaspoon ground red pepper
1/4 cup chopped parsley 1 clove garlic, minced
1 Tablespoon vegetable oil 2 (16 ounce) cans peeled tomatoes, drained and chopped
chopped parsley for garnish chips for dipping

Over medium heat in large skillet, cook green pepper, onion, parsley and garlic in oil for 3 minutes or until vegetables are tender. Stir in tomatoes, thyme and pepper cooking for 10 minutes more. Cover and chill. Garnish with chopped parsley if desired. Serve as a dip with tortilla or other desired chips.

Aug 252011
 
6 ounces spaghetti 3 Tablespoons soy sauce
1 teaspoon cornstarch 1/3 cup cold water
1/2 teaspoon curry powder 3 Tablespoons cooking oil
1 clove garlic, minced 1 medium onion, sliced
1/2 cup chopped fresh broccoli 1 cup sliced fresh mushrooms
1/2 cup shredded carrot 1 Tablespoon cooking oil
3 cups shredded cabbage
  1. In saucepan cook noodles according to package directions. Rinse in cold water and drain well.
  2. Stir soy sauce into cornstarch. Stir in water and curry.
  3. Heat wok over high heat.  Add 1 tablespoon oil.  Add half the noodles.  Stir-fry for 7 to 9 minutes or until lightly browned.  Remove to plate.  Repeat with 1 tablespoon more oil and the remaining noodles.
  4. Add 1 tablespoon more oil and stir-fry garlic for 30 seconds.  Add onion and stir-fry 2 minutes.  Add broccoli and stir-fry 2 minutes.  Add mushrooms and carrot.  Stir-fry 2 minutes.
  5. Stir soy sauce mixture.  Stir into vegetables.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.
  6. Stir in noodles and heat through.  Remove from wok and keep warm.
  7. Add 1 tablespoon oil to wok.  Stir-fry cabbage 3 minutes or until crisp-tender.
  8. Arrange on platter and top with noodle mixture.

Makes 6 to 8 servings

Works best in a wok, but can be made in skillet.

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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