Cooking With Krystal

I made this recipe Last night for a family dinner. It turned out awesome.

1 white cake mix
1/3 cup vegetable oil
4 egg whites
1 20 oz can crushed pineaple with juice
1 8 oz bottle maraschino cherries

Preheat oven to 350. Grease and flour a 13×9 baking pan.

1. In a large mixing bowl combine cake mix, oil, egg whites, pineapple with juice, and cherries with juice. Beat with a spoon until well mixed.

2. Pour into prepared pan and bake about 30 to 35 min or until when lightly touched cake feels firm in the middle.

1/2 cup crisco
1/4 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder

Preheat oven to 350 degrees

1. Cream shortening, butter, and sugar together. Beat in eggs one at a time. Mix in vanilla.

2. In a separate bowl whisk flour and baking powder together.

3. Add flour mixture to creamed mixture and mix well with a spoon.

4. Separate dough into four sections. Now if you like you can refrigerate for easier handling. I like to make them right away.

5. Roll out the dough however thick you like your cookies. Make the dough thicker for softer cookies and thinner for harder cookies. To keep the dough from sticking to the board you will need to add flour to the board. I mix about one tbsp of sugar in the flour. Cut into desired shapes. Put on an ungreased cookie sheet or silpat if you have one.

5. Bake for 7 to 10 min until lightly brown on the bottom edges.

Frosting:
1/4 cup crisco
1/4 cup Butter
1 tsp vanilla
2 cups powder sugar
1 Tbsp milk. (more as needed)

Cream butter and shortening together. Add vanilla. Add powder sugar one cup at a time beating well after each cup. Add milk a little at a time.  Use more milk if needed. The consistency depends on how you like it and how you are decorating them. I put sprinkles on mine.

I made these for my sons kindergarden class last night. They turned out wonderful.

I made this recipe for my father-in-laws birthday. It came out wonderful for not using sugar.

4 egg whites
2 whole eggs
1/3 cup canola oil
1/3 cup unsweetened apple sauce
1 cup apple juice concentrate
1/4 cup water
3 cups whole grain flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1 cup raisins
2 1/2 cup shredded carrots (about 4 medium)
frosting:
1 1/2 cup fat free cream cheese at (room temp)
1 1/2 tsp butter (at room temp)
16 equal packets or splenda packets (to taste)
2 tsp vanilla

1.Preheat oven to 350 F.

2. Stir together eggs, apple juice concentrate, oil, applesauce and water. Set aside.

3. Sift together dry ingredients: flour, baking power, baking soda, salt, cinnamon and nutmeg.
4. Grate carotts and spray 2 round 9″ cake pans with non-stick cooking spray.

5. Gently stir wet ingredients into dry ingredients just until moistened. Fold in carrots and raisins.

6. Pour equal amounts into cake pans and bake at 350 F for about 25 – 30 minutes. Reduce heat to 325 F for 8 – 12 minutes more.
Cool cake completely and frost with blended cream cheese frosting.
Keep in fridge.

This is not really a low calorie meal but it is yummy and easy to make.

1 Package fettuccine noodles
16 oz Heavy cream
2 tbsp butter
1 package grated parmesan cheese (about 1 1/2 cups)
1/2 tsp garlic salt

1. Boil noodles according to package directions.

2. In a non stick skillet pour in heavy cream. Add butter. Cook over medium heat until boiling. Stir slowly but contantly.

3. Add parmesan cheese and stir until cheese is completely melted.

4. Drain noodles when fully cooked and add sauce.

I ususally make this recipe with shrimp. I use the tiny frozen shrimp. I just add them to the noodles 1 min before they are done boiling. Italian sausage is also good with this recipe. I usually just boil them.  This recipe usually makes a lot i always have leftovers and I cook it for 6 people. If you are cooking for a small family you can always freeze leftovers.

I used this recipe for a New Year party. They turned out very yummy.

Ingredients:
1 boneless pork roast
2 tsp garlic salt
barbecue sauce
ready made pie crust or one you just add water to. (I used the one that makes 4 crusts and you just need to add water)

1. Put the pork roast in a slow cooker and cover with water. Put in garlic salt and cover.

2.Cook for about 5 to 6 hours. The meat should fall apart when touched with a fork.

3. Prepare the pie crust if using the kind you add water to.

4. Roll out dough as you would a pie crust. With a biscuit cutter or a glass if you don’t have one, cut circles. (as many as you can make). As I did mine I stacked them between wax paper.

5. Carefully take the pork out and put it in a large bowl. (carefull not to get to much water in it.) Add the barbecue sauce to the pork.

6. Put a small amount onto each pie crust circle and fold over. Crimp the sides with a fork.

7. Bake at 350 derees until golden brown.

You can use any kind of meat in this recipe. Just cook it before adding it to the pie crust.

Tonight for dinner I am making taco salad. Something really simple and light.

I used a bag of iceberg lettuce mixed with carrots and cabbage. One tomato cut up into small peices, and shredded cheddar Cheese. I mixed all that together, covered it and put it in the fridge. I boiled 2 eggs to slice for the side. I then cooked about  a pound of ground beef and put in a package of taco seasoning. When ready to serve put the taco meat on top.

Tip: If you are making a regular salad, fresh mandarine oranges are awesome in it.

This recipe I just put things together for an experiment and they turned out awesome. The kids loved them and they are very healthy.

2 cups raisin bran cereal
1 cup whole wheat flour
1 cup white flour
1 tsp baking soda
2 eggs
1/2 cup brown sugar
2/3 cup white sugar
3/4 cup margarine
1 tsp vanilla

1. Preaheat oven to 350 degrees. Lightly grease cookie sheet or use a Silpat which you do not have to grease.

2. Crunch up Raisin Bran till it makes about 1 1/2 cups. Add Flours and baking soda. Set aside.

3. In a large bowl cream together margarine and sugars until light and fluffy. Beat in eggs and vanilla. Add flour mixture. Mix well. Drop by about 2 tbsp onto cookie sheet.

4. Bake for about 12 to 14 min until lightly browned.

3 Cups all-purpose flour
1 tsp. salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini

1. Grease and flour two 8×4 inch pans. Preheat oven to 325 degrees.

2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add Flour mixture to creamed mixture. Stir in zucchini until well combined.

4. Bake 40 to 60 min.

I have made this a lot and it always turns out really good. I made this for my sons class tomorrow. For my other children I used the same recipe but no zucchini because I ran out. I just mixed 1/4 cup sugar and 2 tsp cinnamon and sprinkled over the top. We will see how good it is later.

Cooking blog comming soon!!!