Jan 152016

I found this Puppy Chow Popcorn recipe posted on My Happy Place and knew I just had to try it. Everyone seems to love Puppy Chow and I was planning on making caramel corn and cinnamon popcorn this Christmas, so I figured while I was making… why not?

I added slightly more of everything versus the recipe, so I thought a repost was in order.


Puppy Chow Popcorn
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  1. 12 cups popped popcorn
  2. 2/3 cups creamy peanut butter
  3. 2/3 cups chocolate chips
  4. 2 cups powdered sugar
  1. If using an air popper to make popcorn; 1/4 cup of unpopped kernels should make about 12 cups popped popcorn.
  2. Melt the chocolate and peanut butter in a small bowl. Start with 15 seconds. Stir. Keep heating in 10 second increments and stirring until chocolate is completely melted and mixture is smooth. Shouldn’t take more than a couple of times. Make sure not to overheat or it will turn lumpy and bitter-tasting.
  3. In a large bowl, pour chocolate mixture over the popcorn. Mix well, trying to coat as much of the popcorn with the chocolate mixture as possible.
  4. Add powdered sugar and toss until everything is evenly coated. I usually add half the powdered sugar and toss, then add the rest and toss. I seem to make less of a mess that way.
Adapted from My Happy Place
Adapted from My Happy Place
Kryson's Kreations http://krysonskreations.com/


Jan 092015

I make this a lot around Christmas and often give it as gifts. I haven’t done anything creative with the packaging yet, but I’ll post pictures when I figure out something I like. For now, I just use pretty tins I’ve collected over the years. Eventually I’m going to run out, so I better come up with something soon.

Puppy Chow freezes pretty well, so leftovers always go in the freezer to be enjoyed later. It’s especially yummy frozen in the middle of the summer.

Be very careful, it’s addictive!

Puppy Chow
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  1. 3/4 cup peanut butter
  2. 1/4 cup butter
  3. 1 cup chocolate chips
  4. 1/2 teaspoon vanilla
  5. 9 cups Rice Chex
  6. 2 cups powdered sugar
  1. Place Rice Chex in large bowl.
  2. Place 1 cup of powdered sugar in gallon ziplock bag.
  3. Combine peanut butter, butter and chocolate in microwave safe bowl. Microwave for one minute. Blend thoroughly.
  4. Add vanilla to peanut butter and chocolate mixture. Stir well.
  5. Pour peanut butter and chocolate mixture over cereal and toss evenly. Make sure all cereal is coated.
  6. Dump half of cereal into gallon bag. Add last cup of powdered sugar and dump in remaining cereal. Shake until cereal is well coated.
  7. Pour cereal on waxed or parchment paper to dry.
Kryson's Kreations http://krysonskreations.com/



Dec 192011

Cream cheese frosting in a can is good, but making it yourself is so much better. Being able to tailor the richness, thickness and sweetness can add a “fine tuning” to your dessert. Sweeter is better for some recipes while rich is better for others.

Sometimes I add additional cream cheese (about 4 oz) for a richer, thicker frosting depending on what I’m using it for. For a sweeter frosting, add another 1/2 cup powdered sugar.

Cream Cheese Frosting
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  1. 1/2 cup butter, softened
  2. 8 oz cream cheese, softened
  3. 1 teaspoon vanilla
  4. 3 cups powdered sugar
  5. 1/2 cup chopped nuts (optional)
  1. Combine butter and cream cheese. Beat until smooth. Add vanilla and powdered sugar. Beat until smooth and spreading consistency. Fold in nuts if desired.
  1. Makes enough to frost three 8 inch cake layers.
Kryson's Kreations http://krysonskreations.com/

Nov 262011

I remember having this in Girl Scouts. I think I’m going to have to make some for this winter. Hot Chocolate Mix and S’mores sound really good right now. Just need a campfire…

1 – 8 qt box powdered milk
1 – 2 lb box dry hot chocolate drink
1 – 8 oz jar powdered non-dairy creamer
1 1/2 cup powdered sugar

Mix thoroughly and keep in cool place. Keep covered. When ready to use, place 1/3 cup of mix in cup and fill with boiling water.

Oct 142011
3 cups apples, peeled and sliced 1 Tablespoon flour
1/2 cup milk 1 cup sugar
1 Tablespoon water 1/4 teaspoon cinnamon
1/2 cup powdered sugar 2 1/2 cups flour
1 teaspoon almond extract 1/2 teaspoon salt
1 cup butter or margarine 2 eggs
  1. Mix apples, 1 Tablespoon flour, sugar, and cinnamon in bowl.
  2. Sift 2 1/2 cups flour and salt together in second bowl.  Cut in butter until crumbly.
  3. Beat egg yolks with enough milk to measure 2/3 cup.  Stir into flour mixture.
  4. Knead until soft dough forms.  Divide dough into halves.  Roll into rectangles on lightly floured surface.
  5. Place one piece on nonstick 9×15 baking pan.  Spread with apple mixture.  Top with remaining dough.
  6. Bake at 350 for 45 minutes.
  7. Mix powdered sugar and almond extract in bowl.  Add enough water to make glaze consistency.  Spread or brush over dessert.  Do not cover.
Sep 242011
1 cup butter 2 cups all-purpose flour
1/2 cup sugar 1 cup chopped almonds
2 teaspoons vanilla extract 1/2 cup powdered sugar
2 teaspoons water
  1. Cream butter and sugar. Stir in vanilla and water. Add flour and almonds. Mix until blended. Cover and chill for 3 hours.
  2. Preheat oven 325 degrees.
  3. Shape dough into balls or crescents.  Place on ungreased cookie sheet.  Bake for 15-20 minutes.  Remove from sheet and cool on wire racks.
  4. When cookies are cool, roll in powdered sugar.
Sep 232011
2 cups sugar 1/2 cup vegetable oil
2 teaspoons vanilla 4 ounces unsweetened baking chocolate, melted and cooled
4 large eggs 2 cups all-purpose flour
2 teaspoons baking powder 1/2 teaspoon salt
1 cup powdered sugar
  1. Mix sugar, oil, vanilla and chocolate in large bowl. Stir in eggs one at a time.  Stir in flour, baking powder and salt.  Cover and chill at least 3 hours.
  2. Heat oven to 350 degrees.  Grease cookie sheet with shortening.
  3. Drop teaspoonfuls of dough into powdered sugar, roll around to coat.  Shape into balls and place 2 inches apart on cookie sheet.
  4. Bake 10 to 12 minutes or until almost no indentation remains when touched.  Remove from cookie sheet and cool on wire rack.

Makes about 6 dozen

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.

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.

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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