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Tuesday, April 15, 2014


Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced
  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

Monday, March 3, 2014


This one is for Riley at Pig'n'Pancake in Seaside.  Thank you for being a great server and so friendly. You made breakfast enjoyable during our stay.
3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk**
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.
*I use a cheese cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

**I generally use regular milk and 1 tablespoon apple cider vinegar.

Sunday, March 2, 2014

Three fruit and granola bread, a sourdough recipe

Winter is ending here, thankfully. It seems each year I notice a consistent repeat of the fresh fruit in our basket. Bananas and apples and oranges. Since the oranges are better keepers at room temperature, it is not surprising that the last apple and banana are prime to bake with.

It is also time to use the starter to keep it active. A quick look into the cookbook and I found a fruit bread that was a breeze to adapt to the fruit on hand.

Three Fruit and Granola Bread
adapted from:  Sourdough Cookery
makes 1 loaf
350 degree oven - do not preheat oven

1 c sugar
1/2 c butter
2 eggs
1 c sourdough starter
1 apple grated - do not peel
1 banana - mashed with a fork
1/2 c raisins OR dried cranberries - chopped fine
1 1/2 c flour
1/2 t salt
1 t baking soda
1 c granola OR 1/2 c chopped nuts

Cream butter and sugar, add eggs, beat until creamy. Add starter, banana, apple and raising. Mix well.

In a separate bowl stir salt and soda into flour, add to fruit mixture, mix until smooth.

Stir in granola or nuts. Turn into a prepared loaf pan. Let "rise" for 20 minutes, preheat oven during this time. Bake 1 hour or until done in your oven.

Cool and wrap tightly, store overnight. Slice and serve with butter or preserves.

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

Recipe rating:  Oh Yes! (will make again)

Garage Sale Stew

This simple pot of sausage and bean stew is so good. It is simple and would even be fun to make while camping, yes this is adapted for a slow cooker, but imagine how delicious over an open fire.....

This is the second time we have made this and it is perfect for coming home after work, tired and hungry. All you need to is heat and eat! Add a glass of wine, some bread and butter along with some fresh fruit for a perfect week day dinner. We hope you enjoy this as much as we did!

Garage Sale Stew
adapted from:  FIX IT and FORGET IT New Cookbook
serves 8-10

2-3 T oil
2 10 or 12 oz rings of smoked sausage OR 1 ring sausage and 1 pound ground beef
1 large onion - diced
16 oz can diced tomatoes do not drain
1 green pepper roasted and diced OR 1 small can fire roasted chilies
1/4 c honey (don't leave this out, seriously)
1 16 oz can garbanzo beans - drained
1 16 oz can cannelloni beans - drained
1 16 oz can black eye peas - drained
1 1/2 c chicken broth
1 T Worcestershire sauce
1 1/2 t dry mustard
several dashes of Tobasco - or to taste

Dice the sausage and saute in 1 T of the oil until lightly browned. If using ground beef, crumble in skillet with the sausage. Remove from skillet to slow cooker, next add drained beans, roasted pepper and honey.

Using the same skillet, saute the onion in the remaining oil.

When golden brown  add tomatoes, both and Tobasco. Stir, scaping up brown bits. Pour over beans, stir gently to mix.

Cook on high 4 hours. Enjoy!

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

Perfectly Plain Cheesecake

My husband love to eat, which is really handy for a food blogger. In addition he is now becoming a good cook, which is really handy for a tired wife after work. One of his favorite foods beside food, is cheesecake.

I have made a couple of cheesecakes for him and although I am not the cheesecake lover he is, still I know a good cheesecake when I eat it. While they were good, I am still on the hunt for the cheesecake that will be our go to cheesecake.

This recipe is soooo easy. The cheesecake filling is luxurious, just as promised. My oven however cooked it a bit too brown, so next time I make cheese cake I shall use the following cooking method.....

From, One Pot Cakes, pg 49 - The secret is not in the ingredients (any cheesecake can reach this state of perfection), but in the baking. Slow it down. And when I say slow, I mean it. Set the oven at 200 degrees F. and bake the cake for eight hours. At that temperature, the ingredients just meld and the cake emerges pristine, without a trace of graininess. 

I believe the caramelizing will also be minimized with the lower temperature. This cheesecake does not have a crust, but a sprinkling of graham cracker crumbs to help with sticking.

Perfectly Plain Cheesecake
adapted from:  One-Pot Cakes
350 degree oven  - please see above

2 pounds cream cheese - at room temperature
1 c sugar
2 T vanilla extract
5 eggs
1/4 c brandy - we were out so this is a Triple Sec flavored cheesecake
3/4 c crushed graham crackers
pan spray or soft butter

Prepare a 2 qt souffle dish or a 9 inch spring form pan by spraying with pan spray, add crumbs, rotate the pan letting any extra crumbs stay on the bottom. Set aside.

Note:  the author wrote this book with the intention of only needing a pan or a pot and a wooden spoon to mix all cake recipes listed. I choose to use a mixer, because in my opinion 2 pounds of cream cheese is a lot to mix by hand.....

Beat cream cheese with sugar until smooth, add 2 eggs mix well.

Add remaining eggs and mix again. Add vanilla and brandy mixing well.

Take a whisk and fold the cheesecake filling from the bottom up, making sure no thick cheese pockets remain and it is smooth throughout.

Carefully pour into the pan, taking care not to disturb the crumbs.

Bake 1 1/2 hours, turn off oven, open door and let cheese cake cool in the oven for 1/2 hour, then remove and let cool completely.

Remove ring if using a spring form pan. Chill and serve.

Makes 16 servings

Recipe rating: Oh Yes! (will make again)

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

Creamy Celery and Potato Chowder

When shopping for Christmas dinner fixings, our market had celery on special. So I bought two stalks. As it turned out, not that much was used for making Christmas dinner. So we had two stalks of celery to use up. Fortunately I have shared a great recipe for Root and Stem Salad so I knew it would not go to waste. However we still had another stalk to eat.....

One morning I got out a large pot, a cutting board and a sharp knife and went to work. This chowder is what I came up with, and it was actually quite good! A light chowder with all that celery, yet hearty. Lucky for me, a bowl  of this chowder found it's way into my lunch bag more than once.

Garnish with a little Tomato Serendipity for a wonderful bowl of chowder.

Creamy Celery and Potato Chowder
by the seat of my pants!
makes about 2 qts

4-5 c sliced celery
1 large onion, diced
4 small potatoes, peeled, quartered and sliced
2 cloves of garlic, minced (you can use more, I will next time!)
2 t thyme leaves, crushed
1 bay leav
4 "grinds" fresh pepper
1 1/2 t salt
4 c bone broth - I used chicken, but ham would also be good

1 c whole milk
2-3 T flour - use all the flour for a thicker chowder
1/4 - 1/2 c torn parsley, celery or spinach leaves - if desired for color

Combine celery through broth in a large kettle. Bring to a boil, reduce heat to simmer and simmer until very tender, about 45 minutes.

Remove pan from the burner. Find and remove bay leaf. Using a potato masher, gently mash ingredients. You will have several pieces that escape the masher, and that is perfect!

Stir flour into the milk until no lumps remain. Return the soup to a boil, add parsley leaves if using and then slowly add the milk mixture, stirring well. Simmer 3-5 minutes to cook flour and thicken chowder.

Taste for seasoning, correct if desire. Serve and enjoy.

Recipe rating:  Oh Yes! (will make again)

As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

Tuesday, February 11, 2014


I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I "doctored" the recipe to fit hubby's taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure. 
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipolte cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces
  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Add ham pieces, coating them well with sauce.
  • Fold in pasta.
  • Pour into casserole dish.
  • Sprinkle with crispy onions.
  • Bake 20 minutes or until heated through and golden on top.

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