Mar 182016
Creamy Grape Salad
This is a really good kid friendly salad. What kid does not like grapes and there are lots of grapes in this one.
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  1. 1 package (8 ounces) cream cheese, softened
  2. 1 cup (8 ounces) sour cream
  3. 1/3 cup sugar
  4. 2 teaspoons vanilla extract
  5. 2 pounds seedless red grapes
  6. 2 pounds seedless green grapes
  7. 3 tablespoons brown sugar
  8. 3 tablespoons chopped pecans
  1. 1 In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
  2. 2 Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.
  1. I made half of the recipe.
  2. Will try cutting the grapes in half, using only red grapes and adding cooked chicken for a sandwich next time.
Adapted from Taste of Home
Adapted from Taste of Home
Kryson's Kreations
Oct 192015

Yet another family favorite! Sour-Creamed Pot Roast doesn’t last long around our house. Flavorful and creamy it’s a prefect blend of things we love but shouldn’t eat.

I’ve tried adding more vegetables to the recipe, but it’s just never as good so I serve veggies on the side. It pairs well with almost anything, but I usually serve it with Slow Cooker Green Beans with Bacon or Tomato Salad. I haven’t yet posted recipes for the other sides I often choose from.

Slow Cooker Sour-Creamed Pot Roast
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
  1. 4 slices bacon
  2. 3 pound beef chuck roast
  3. 8 oz sliced fresh mushrooms (optional)
  4. 1 cup chopped onion
  5. 1 teaspoon salt
  6. 1 bay leaf
  7. 1/4 teaspoon cumin
  8. 1/8 teaspoon pepper
  9. 1/4 cup water
  10. 1/2 cup sour cream
  11. 3 Tablespoons flour
  12. 2 Tablespoons snipped parsley
  13. 1/2 teaspoon Kitchen Bouquet or substitute browning sauce
  14. cooked egg noodles
  1. Cook bacon in skillet or cast iron skillet until crisp. Remove from skillet to a paper towel covered plate to drain.
  2. Cut roast to fit in slow cooker. and brown on all sides in bacon grease. Place roast in slow cooker. Place mushrooms on top of roast.
  3. Stir together onions, salt, bay leaf, cumin, pepper and water. Pour mixture over meat.
  4. Cover and cook on low for 8 to 10 hours.
  5. Once cooled, crumble bacon and refrigerate for use later.
  6. Remove roast from slow cooker and discard bay leaf. Skim fat from the broth left in the slow cooker and pour broth into a saucepan. Return the roast to the slow cooker and turn to warm.
  7. Blend sour cream and flour. Stir into hot broth. Cook broth mixture over med-high heat until thickened. Do not boil. Stir in parsley and Kitchen Bouquet or browning substitute. Season gravy to taste.
  8. Serve meat over noodles with gravy and garnish with bacon.
Kryson's Kreations
Slow Cooker Sour-Creamed Pot Roast

Sep 252015

I love it when pork shoulder goes on sale because I can finally have me some pork stroganoff!

I looked at this recipe many times before I finally made it. I always thought stroganoff was supposed to be made with beef. That’s the way I always made it and wasn’t sure I would like it with pork. Turns out, I liked it better. Especially with smoked pork shoulder.

Another family favorite thanks to trying something a little different.

Slow Cooker Pork Stroganoff
Serves 6
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Cook Time
8 min
Cook Time
8 min
  1. 2 pounds boneless pork shoulder, 1 inch cubed
  2. 1 Tablespoon vegetable oil
  3. 1 cup onion, chopped
  4. 2 cloves garlic, minced
  5. 8 oz fresh mushrooms, sliced
  6. 1 cup water
  7. 1 Tablespoon instant beef granules or Better Than Bouillon
  8. 1 Tablespoon dried parsley
  9. 1/4 teaspoon pepper
  10. 1/2 cup sour cream
  11. 1/4 cup dry white wine
  12. 3 Tablespoons flour
  13. hot egg noodles
  1. Brown pork in hot oil on all sides and drain. Add onion and garlic. Cook until tender, then transfer to slow cooker.
  2. Add mushrooms to slow cooker.
  3. Combine water, bouillon, parsley and pepper. Pour over meat and mushroom mixture.
  4. Cover and cook on low for 8 to 10 hours.
  5. Turn to high and heat until bubbly (about 10 to 15 minutes).
  6. Mix together the sour cream, wine and flour. Stir into pork mixture and heat until thickened (about 15 minutes).
  7. Serve over noodles.
Kryson's Kreations


Sep 152015

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.

Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 15 ounce can tomato sauce
  5. 1 16 ounce jar salsa
  6. 1 Tablespoon chili powder
  7. 2 teaspoons dried cilantro
  8. 1 16 ounce can pinto beans, drained and rinsed
  9. shredded cheddar cheese, for garnish (optional)
  10. sliced green onions or chopped red onions, for garnish (optional)
  11. sour cream, for garnish (optional)
  1. Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
  2. In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
  5. Top with desired garnishes and serve.
  1. It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
  2. Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
  3. Freeze Ahead:
  4. Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  5. When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
  6. Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations


Jul 252014
Broccoli-Bacon Salad
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  1. 1 clove Garlic, minced (I always grate it.)
  2. 1/4 cup low-fat mayonnaise (No, I used regular)
  3. 1/4 cup reduced-fat sour cream (Nope, give me the good stuff.)
  4. 2 tsp cider vinegar
  5. 1 tsp sugar
  6. 4 cups finely chopped broccoli crowns
  7. 1 8 oz.can sliced water chestnuts, rinsed and chopped
  8. 3 slices cooked bacon, crumbled
  9. 3 tbsp. dried cranberries (you could also use white raisins)
  10. Freshly ground pepper, to taste
  1. Wisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
  2. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with dressing.
Kryson's Kreations

This recipe originally came from I have changed it a little and will keep changing it till I have it just the way I like it.


Nov 112013

The original recipe calls this Company Casserole because it “has things commonly found in your kitchen” so you can whip this up when company comes over. Sadly, I don’t commonly have all these ingredients in my kitchen, and I added a few more, so company casserole isn’t fitting. But, I couldn’t think of anything else to call it. I’m not very creative when it comes to dish names. Poor Man’s Lasagna has been suggested or Italian Casserole of the Thousand Calories, but I think I’ll try to figure something else out.

Company Casserole
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Cook Time
40 min
Cook Time
40 min
  1. 1 1/2 lbs Hamburger
  2. 12 oz Wide Egg Noodles
  3. 1 Tablespoon Butter or Margarine
  4. 2 cloves Garlic, crushed
  5. 8-16 oz Fresh Mushrooms, sliced
  6. 1 bunch Green Onions, chopped
  7. 2 Eggs, lightly beaten
  8. 8 oz Cream Cheese
  9. 1 cup Sour Cream
  10. 8 oz Cottage Cheese, small curd
  11. Pepper, to taste
  12. 16 oz can Tomato Sauce
  13. 2 Tablespoons Italian Seasoning
  14. 1 cup Mozzarella Cheese
  1. Heat oven to 350 degrees.
  2. Boil egg noodles to slightly al dente. Drain well. Excess liquid will make this dish runny.
  3. Brown hamburger and drain well and set aside.
  4. Melt butter and sauté garlic, mushrooms and green onion to remove excess liquid. Drain well.
  5. In bowl combine eggs, cream cheese, sour cream and cottage cheese. Mix well. Add mushroom mixture and stir.
  6. Add half the noodles to a casserole dish or 9×13 pan. Add cheese mixture then the rest of the noodles. Top with hamburger and add pepper.
  7. Spread tomato sauce evenly over the top of hamburger and sprinkle with Italian seasoning.
  8. Cook for 30 minutes, add mozzarella cheese and cook 10 minutes or until cheese is melted. Cook slightly longer if you like your cheese nice and brown.
  9. Let sit for 10-15 minutes to allow noodles to absorb excess liquid.
Kryson's Kreations


Aug 242011

Beef With Sour Cream

  • Servings: 6
  • Difficulty: Easy
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  • 1 lb lean beef round steak
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 Tablespoons vegetable oil
  • 1 cup water
  • 1 beef bouillon cube
  • 1/2 teaspoon thyme
  • 1 4oz can sliced mushrooms
  • 1 10oz package peas
  • 1/2 cup sour cream
  • 4 cups hot cooked rice


  1. Remove bone and fat from steak. Cut meat unto thin, narrow strips.
  2. Add salt, pepper and garlic powder to flour. Dip meat into this mixture.
  3. Using a large skillet, quickly brown meat on all sides in hot oil.
  4. Add onions, water and bouillon cube, thyme and liquid from mushrooms.
  5. Cover and simmer about 45 minutes or until meat is tender.
  6. Add mushrooms and peas.
  7. Cover and cook 5 to 7 minutes.
  8. Stir in sour cream. Heat but do not boil. Serve over hot fluffy rice.

Tip: I usually use about 1 1/2 lbs of steak and fresh mushrooms if I have them. If using fresh mushrooms, saute mushrooms and reserve liquid to use in step 4.

Aug 142011
1 10-ounce package frozen chopped spinach, thawed 2 slightly beaten eggs
1 1/2 cups soft bread crumbs 1/2 cup milk
2 Tablespoons soy sauce 1 1/4 teaspoons salt
1/4 teaspoon bottled hot pepper sauce Mushroom Sauce
  1. Drain spinach and combine with eggs, bread crumbs, milk, soy sauce, salt, and hot pepper sauce. Add 2 pounds hamburger.  Mix well.
  2. Shape into round loaf slightly smaller in diameter than crockery cooker.
  3. Lay two 15×2 inch strips of double thick foil in a crisscross fashion across bottom and up sides of cooker. Place loaf on top, not touching sides.  Cook on high for 4 hours.
  4. Use foil as lifters to remove loaf from cooker to serving platter. Serve with Mushroom Sauce.

Mushroom Sauce

1 3-ounce can sliced mushrooms, undrained 2 Tablespoons all-purpose flour
1 cup dairy sour cream 1 Tablespoons snipped chives

In saucepan combine mushrooms and flour. Stir in sour cream and chives. Cook and stir until thickened. Do not boil.

Serves 8

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