Apr 152016

I happened to have some toffee bits and pecans leftover from making Christmas cookies and candy. I didn’t want them to go bad, so I tossed the bits and nuts in my chocolate chip cookie recipe and Chocolate Chip Toffee Pecan Cookies were born. We liked them so much that it became a recipe of its own instead of a “leftovers” recipe, but I’ve never written it down until now. One of these days my memory is going to fail and I don’t want to forget this one.

Sometimes yummy things can happen with leftovers. And with my love of toffee, yummy it is!

Chocolate Chip Toffee Pecan Cookies
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Cook Time
10 min
Cook Time
10 min
  1. 3/4 cup shortening
  2. 1 1/4 cups brown sugar, firmly packed
  3. 2 Tablespoons milk
  4. 1 Tablespoon vanilla
  5. 1 egg
  6. 1 3/4 cups flour
  7. 3/4 teaspoon baking soda
  8. 1 teaspoon salt
  9. 6 oz chocolate chips
  10. 1/4 cup toffee bits
  11. 1 cup pecans, broken
  1. Heat oven to 350 degrees.
  2. Cream shortening, sugar, milk, and vanilla. Add egg and stir until just blended.
  3. Mix flour, soda, and salt; stir in shortening mixture. Stir in chips, toffee and nuts.
  4. Line cookie sheets with parchment paper and bake for 10 minutes.
  5. Remove pan from oven; allow cookies to remain on cookie sheet for about five minutes before attempting to remove to cooling rack.
  1. To make chocolate chips cookies, omit toffee and nuts.
Kryson's Kreations http://krysonskreations.com/
Toffee Chocolate Chip Pecan Cookies

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/

Mar 162015

Good served warm or cooled or cold. Rich flavor and great with ice cream. I had a hard time sharing! 

Not everyone likes nuts, so I covered half with chopped pecans instead of mixing them in and it was good both ways.

Although I made these around Christmas, the deep golden color reminded me of autumn. I think I’m going to have to make some again in the fall.

Butterscotch Brownies
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Cook Time
25 min
Cook Time
25 min
  1. 1/4 cup shortening
  2. 1 cup packed brown sugar
  3. 1 teaspoon vanilla
  4. 1 large egg
  5. 3/4 cup flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 1/2 cup chopped nuts (optional)
  1. Preheat oven to 350 degrees.
  2. Grease 8×8 pan with shortening.
  3. Melt shortening over low heat and remove from burner. Stir in brown sugar, vanilla and egg.
  4. Stir in remaining ingredients and spread in pan.
  5. Bake for 25 minutes. Cool for five to ten minutes on wire rack.
  6. Cut into squares.
  1. If you have problems with other brownie recipes sticking to the bottom of the pan, try greasing and lightly flouring the pan.
Kryson's Kreations http://krysonskreations.com/
Jan 042015

This is the one recipe I make every single Christmas. Homemade caramel popcorn tastes so much better than what you buy in the store and it makes a great gift.

Toss in some drinks, healthier snacks (or more unhealthy snacks) if you like, and a movie to give the gift of family movie night.  One year, I made baskets with homemade movie night goodies for each family for Christmas. The hardest part was trying to figure out what movies they didn’t already have.

Caramel Popcorn
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  1. 8 cups popped popcorn
  2. 3/4 cup packed brown sugar
  3. 6 Tablespoons butter
  4. 3 Tablespoons light corn syrup
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon baking soda
  7. 1/4 teaspoon vanilla
  8. 1 cup peanuts or pecans (optional)
  1. Heat oven to 300 degrees.
  2. Use air popper to make popcorn per the directions on the popper or make on the stove in oil. Do NOT use microwave popcorn or seasoned bagged popcorn.
  3. Dump popcorn (and nuts) in a 9×13 inch pan. Remove any unpopped kernels.
  4. Measure brown sugar, butter or margarine (I think butter tastes better), corn syrup, and salt into saucepan.
  5. Over medium heat, cook brown sugar mixture until butter melts and everything is well mixed. Continue cooking until mixture starts to boil.
  6. Stop stirring when mixture starts to boil and cook for 5 minutes.
  7. Remove pan from burner. Stir in baking soda and vanilla. Pour over popcorn and gently stir the popcorn until coated.
  8. Put pan in oven and bake for 15 minutes. Remove pan and stir. Put pan back in oven and bake 7 minutes.
  9. Remove caramel corn to a piece of parchment paper to cool.
  1. I suggest using butter only. The taste difference is worth it.
  2. Tip: I usually wait until the caramel popcorn is cool enough to touch, then start gently breaking the kernels apart. If you cool it in a bowl, the kernels stick together in large clumps and you’ll have more to break apart.
Kryson's Kreations http://krysonskreations.com/
Dec 202011
2 cups sifted Flour  1/2 cup Milk
1/4 cup Sugar  1/2 cup light or dark corn syrup
1 Tablespoon Baking Powder  2 Tablespoons Vegetable Oil
 1/2 teaspoon salt  1/2 cup chopped Pecans or favorite nuts
 1 egg beaten  1/2 cup chopped Dates
  1. Heat oven to 350 degrees.
  2. Grease a 9 1/2 by 5 1/2 by 3-inch bread loaf pan.
  3. Sift together flour, sugar, baking powder and salt into a mixing bowl.
  4. In a medium bowl combine egg, milk, oil, and syrup and pour into flour mixture. Mix just enough to blend. Do not over mix.
  5. Pour batter into loaf pan. Bake 50 to 55 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Cool for 10 minutes then turn out on a rack to cool.

Consider serving with Cream Cheese Frosting.

Oct 052011
4 cups finely chopped apples 1/2 cup chopped pecans or favorite nuts (optional)
1 cup brown sugar 1 teaspoon cinnamon
1 cup bread crumbs (about 4 pieces of bread) 2 Tablespoons butter
  1. Place bread in food processor and process until crumbs are formed.
  2. Mix together bread crumbs, nuts, brown sugar, and cinnamon.
  3. In greased baking dish, place a layer of apples. Sprinkle apples with dry mixture and alternate layers until all ingredients are used. Cut butter into pats and place on top.
  4. Cover and bake at 350 degrees for 45 minutes. Uncover and bake for 10 minutes or until brown.
  5. Serve warm with ice cream or cold with cream.
Sep 212011
1 cup butter or margarine, softened 2/3 cup sugar
1 teaspoon vanilla extract 1 2/3 cups all-purpose flour
1/4 cup cocoa 1 cup finely chopped pecans
9 ounce package chocolate kisses Powdered sugar
  1. In large bowl beat butter, sugar and vanilla until light and fluffy.
  2. Stir together flour and cocoa.  Stir into butter mixture.  Add pecans.  Beat on low until well blended.
  3. Chill dough about 1 hour or until firm enough to handle.  Heat oven to 375.
  4. Mold tablespoon of dough around each unwrapped chocolate kiss, covering kiss completely.  Shape into balls and place on ungreased cookie sheet.
  5. Bake 10 to 12 minutes or until set.  Cool slightly and remove from cookie sheet to wire rack to cool completely.
  6. Roll in powdered sugar.  Roll in powdered sugar again before serving, if desired.

Makes about 4 1/2 dozen cookies.

Jun 282011




1 stick butter
1 C flour

Mix & Bake @ 350 degree 15 – 20 min. & cool


1 C Cool Whip
1 C Pwd Sugar
8 oz. Cream Cheese

Spread on crust.


2 pkgs instant chocolate pudding (I used 1 large)
3 C Milk

Spread on cheese mix.

Add Layer of:

Cool whip

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