Apr 292016
 

I lost my favorite peanut butter cookie recipe, so I thought I’d give these a try. They don’t taste like I remember, but they’re very good. There’s something different about them though. I wish I could find my favorite recipe to compare.

I don’t know why, but they actually taste better when flattened. I tried them both ways thinking that not flattening them might make them softer. Flattened, they were just as soft, but somehow tasted better. Weird.

I added chocolate chips to some and meant to smooth them out to make a frosting, but I forgot. Oops.

Irresistible Peanut Butter Cookies
Yields 36
Write a review
Print
Cook Time
8 min
Cook Time
8 min
Ingredients
  1. 3/4 cup creamy peanut butter
  2. 1/2 cup shortening
  3. 1 1/4 cup firmly packed light brown sugar
  4. 3 Tablespoons milk
  5. 1 Tablespoon vanilla
  6. 1 egg
  7. 1 3/4 cup all-purpose flour
  8. 3/4 teaspoon salt
  9. 3/4 teaspoon baking soda
Instructions
  1. Heat oven to 375.
  2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and beat until just blended.
  3. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until just blended.
  4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
  5. Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on cookie sheet before removing.
Notes
  1. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Top with 8 chocolate chips. Bake 7 to 8 minutes. Smooth melted chocolate chips with spoon to make Irresistible Peanutty Chocolate Peanut Butter Cookies.
  2. Stir in M&M’s and decorate top with more M&M’s to make Irresistible M&M Peanut Butter Cookies.
  3. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Bake 7 to 8 minutes. Press mini peanut butter cup into depression to make Irresistible Peanut Butter Treasures.
  4. Stir in 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips or 1 cup chocolate chips. Decorate top with more chips to make Irresistible Chocolate Chip Peanut Butter Cookies.
Kryson's Kreations http://krysonskreations.com/
Apr 012016
 

Snickerdoodles are one of my favorite cookies. I finally remembered to take pictures as they were cooling on the rack, so I’m reposting the recipe with shiny new pictures and Yumprint support.

Sometimes I add about 1/2 a cup of white chocolate chips (that’s what the lumps are in the pictured cookies) or melt white chocolate and dip half the cooled cookie. Snickerdoodles are sweet enough on their own, but the taste of cinnamon and white chocolate is decadent. 

I usually make Snickerdoodles in the fall to pair with apple cider or spicy Earl Grey tea, but I had a craving a few days ago.

Snickerdoodles
Yields 24
Write a review
Print
Cook Time
8 min
Cook Time
8 min
Ingredients
  1. 3/4 cup sugar
  2. 1/2 cup butter
  3. 1 egg
  4. 1/2 teaspoon vanilla
  5. 1 1/2 cups all-purpose flour
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon cream of tartar
  9. 2 Tablespoons sugar
  10. 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 375 degrees. Grease cookie sheets with shortening or line with parchment paper.
  2. In large mixing bowl, cream 3/4 cup sugar and butter with wooden spoon. Beat in egg and vanilla.
  3. In small bowl, stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture until well mixed.
  4. In the same small bowl, combine 2 tablespoons sugar and the cinnamon.
  5. Shape dough into 1 inch balls and roll each ball in the sugar-cinnamon mixture. Place balls 2 inches apart on cookie sheet. Bake 8 to 10 minutes.
Kryson's Kreations http://krysonskreations.com/

May 012015
 

My husband doesn’t care for oatmeal cookies, but he likes these. I don’t know if it’s the chocolate chips or the added flavor from the brown sugar, but I was shocked when he ate more than one! I found a way to get him to eat oats!

Now I just need to find a way to get him to eat bell peppers and celery. Then… I will feel accomplished. Somehow, I don’t think the celery is ever going to happen though. 

Chocolate Chip Oatmeal Cookies
Write a review
Print
Ingredients
  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1/2 cup packed brown sugar
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon baking soda
  6. 1/2 cup shortening
  7. 1 egg
  8. 2 Tablespoons milk
  9. 1/2 teaspoon vanilla
  10. 1 1/2 cups quick-cooking rolled oats
  11. 1 cup semi-sweet chocolate chips
  12. 1/2 to 1 cup raisins (optional)
Instructions
  1. Preheat oven to 350°
  2. Stir together flour, sugar, brown sugar, salt and baking soda.
  3. Add shortening, egg, milk and vanilla. Stir until well mixed.
  4. Mix in oats, chocolate chips and raisins if desired.
  5. Drop dough two inches apart onto greased cookie sheet using a teaspoon.
  6. Bake for 12 minutes.
Kryson's Kreations http://krysonskreations.com/
Chocolate-Chip-Oatmeal02s

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!

Pralines
Yields 18
Write a review
Print
Ingredients
  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
Instructions
  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
Write a review
Print
Cook Time
25 min
Cook Time
25 min
Ingredients
  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)
Instructions
  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.
Notes
  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/
Feb 022015
 

Super soft! A family favorite!

My husband isn’t a big fan of sweets and this is the only cookie he actually asks me to make.

I rarely have pumpkin spice, but the spices can be replaced with 2 teaspoons of pumpkin spice if you’d prefer. I like the extra cinnamon myself, but both ways taste good to me.

Pumpkin Cookies
Write a review
Print
Ingredients
  1. 1 cup butter or margarine
  2. 1 cup sugar
  3. 1 cup pumpkin
  4. 1 egg
  5. 1 Tablespoon vanilla
  6. 2 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 1/2 teaspoon cinnamon
  10. 1 teaspoon allspice
  11. 1/2 teaspoon nutmeg
  12. 1/2 teaspoon salt
  13. 1/2 cup raisins or dates (optional)
  14. 1/2 cup desired nuts (optional)
Instructions
  1. Heat oven to 375.
  2. Cream butter and sugar. Add pumpkin, egg and vanilla.
  3. In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add to pumpkin mixture and mix well. Stir in raisins or dates and nuts.
  4. Drop on greased cookie sheet and bake for 15 minutes.
Notes
  1. You can use parchment paper instead of greasing the cookie sheet. Especially helpful to keep the bottom of the cookies from turning too brown on an age-darkened cookie sheet.
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
Write a review
Print
Ingredients
  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
Instructions
  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/

PuppyChow

 

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
Write a review
Print
Ingredients
  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)
Instructions
  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.
Notes
  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/
Sep 112014
 

I’ve tried many pancake recipes looking for the perfect pancake. So far, this one is my husband’s favorite and seems to be the closest I can come to that fluffy, yummy pancake I remember eating as a child.

Tastes great with maple syrup, chocolate chips, strawberries and whipped cream, peanut butter, bacon or whatever your favorite toppings. My favorite topping is Peach Berry Sauce, but sometimes I like to just throw my bacon and fried egg on the pancake then smother it in real maple syrup.

What are your favorite toppings?

Old Fashioned Pancakes
Write a review
Print
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 Tablespoons sugar
  5. 1 1/2 cups buttermilk
  6. 1 egg
  7. 3 Tablespoons butter, melted
  8. 1 teaspoon vanilla
Instructions
  1. In a large bowl, sift together flour, baking powder, salt and sugar. You don’t have to sift, but sifting once or twice can make for a fluffier pancake.
  2. Make a well in the center of flour mixture and pour in milk, egg, melted butter and vanilla. Mix until smooth.
  3. Lightly oil griddle or frying pan. Over medium heat, pour approximately 1/4 cup batter per pancake. Brown on each side and serve.
Notes
  1. If using milk instead of buttermilk, lower the amount by 1/4 cup. Buttermilk is thicker, so using the same amount of milk makes for a runny batter.
Kryson's Kreations http://krysonskreations.com/
Pancakes

Sep 072014
 
Baked French Toast Casserole
Write a review
Print
Ingredients
  1. 10 inch French bread, cut into 1 inch pieces
  2. 4 large eggs
  3. 1 cup milk
  4. 1/2 cup heavy cream
  5. 1 Tablespoon sugar
  6. 1 teaspoon vanilla
  7. 1/4 teaspoon cinnamon
  8. 1/4 teaspoon nutmeg
Instructions
  1. Butter a 9×9 pan. Arrange bread into a single layer. Mix ingredients together and pour over the bread. Salt to taste. Refrigerate overnight. Bake at 350 degrees for 30-45 minutes.
Kryson's Kreations http://krysonskreations.com/
%d bloggers like this: