Welcome to OUR KrAzY kitchen.
Pour yourself a cup of coffee, grab a snack, sit & visit awhile...
We have recipes, menu planning, kitchen organization, short cuts, budget ideas & helpful hints to offer...

Saturday, March 14, 2015


Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes.

BLUEBERRY CRUMB CAKE also makes great muffins

1/4 cup organic butter, softened
3/4 cup sugar
1 JUMBO egg
1/2 cup whole milk
1/2 teaspoon PURE vanilla
2 cups flour
2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 cups small wild blueberries
  • Preheat oven to 350 degrees.
  • Spray a 10 inch spring form pan with non-stick spray.
  • In a large bowl cream butter with sugar.
  • Add egg, blending well.
  • Sift together flour, baking powder and salt.
  • Alternately add flour mixture and milk, beating until well blended.
  • Fold in lemon zest and blueberries.
  • Spread into prepared pan.
1/4 cup organic butter, softened
1/3 cup flour
1/2 cup quick cooking oats
1/2 cup sugar
1 1/2 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons chilled butter, sliced thin
  • In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
  • Sprinkle on top of cake.
  • Sprinkle brown sugar on top evenly.
  • Place chilled butter slices randomly around.
  • Bake 40-45 minutes until cake tester comes out clean from middle of cake.

Saturday, February 28, 2015


4 white fish (cod, snapper etc...) 6 ounce fillets
1 large bunch green onions, sliced
2 tablespoons coconut oil
2 tablespoons unsalted butter
1 lemon, sliced about 1/8-1/4 inch thick
2 teaspoons sugar divided
2 tablespoons green chile verde sauce
fresh ground salt and pepper to taste
  • Melt coconut oil and butter in skillet over medium high heat.
  • Saute onions a few minutes until tender.
  • Add lemons around the edge of the pan.
  • Sprinkle lemons with 1 teaspoon of the sugar.
  • Generously salt and pepper the fish fillets and place in the center of the pan.
  • Cook 3-4 minutes (depending on thickness) until opaque and then turn.
  • Turn the lemons and sprinkle with remaining sugar.
  • Add chile verde sauce over the lemons.
  • Add lid to the pan and cook another 3-4 minutes.

Sunday, February 22, 2015


Hubby had dental work the other day and I didn't realize how much he was going to need a soft menu so I was scrambling to make a soup with what I had on hand.  This soup turned out so well that hubby asked for thirds!  The best part was how simple it was.

1 1/2 cups great northern (white beans)
1 can Bush's seasoned black beans
1 can Hunt's diced tomatoes (I used basil, oregano and garlic flavored)
1 KNORR beef gel
6 ounces Sprite
1 ham steak, cubed into bite size pieces
  • Whisk the bouillon with sprite until well blended.  
  • Add everything to crock pot.
  • Cook 4-6 hours on low.

Saturday, February 14, 2015


Hubby rarely brings me recipes he'd like me to try, but when he does I go out of my way to please him by making them.  Now the picture on the recipe he showed me looked like they used tiny little eggs and suggested 2-3 per person, but let me assure you 1-2 is more than enough!
Now when I read the recipe he brought me it was a lot labor intensive in that you had to start by making your own sausage! So, I did do a bit of change ups and he was quite happy.
  1. Kill boar (so this is a bit of an exaggeration, but you get my drift. I wasn't going to make my own sausage).
  2. Grind Meat.
  3. Prepare sausage.
  4. Change mind and go grocery shopping.
1 pound ground sausage
1/2 teaspoon sea salt (I used lime kaffir)
1/2 teaspoon paprika
1/4 teaspoon thyme
4 soft boiled eggs (6-7 minutes in boiling water, immediately followed by cold water immersion)
  • Add seasonings to sausage and mix well.
  • Portion sausage into 4 pancake like patties.
  • Place 1 peeled egg in the center of each one sausage pancake and wrap sausage around egg forming orbs.
  • Refrigerate for 1 hour.
Wondra flour
1 cup Panko crumbs
1 1/2 cup fine bread crumbs
3 beaten eggs
splash milk
  • Whisk together the eggs and splash of milk until smooth.
  • Dredge each egg in the following order:
  1. Flour followed by
  2. Egg Wash followed by 
  3. Bread Crumbs followed by  
  4. Egg Wash again followed by
  5. Bread crumbs
  • Refrigerate until ready to cook.
  • Heat oil in deep fryer ( I used my wok with 1 inch of oil)
  • Fry eggs about 7 minutes (turning midway if using anything other than deep fryer)
  • Rest 1 minute and serve. Yolks should be slightly runny and warm)


We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!
This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

Thursday, February 12, 2015


This recipe can easily be made into one larger cake or individual sticky buns.  It's YUMMY both ways!!!! 
adapted from The Galley Gourmet
2 1/2 + cup KING ARTHUR all-purpose flour
1/4 cup sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup unsalted butter
1/4 cup water
2 extra large eggs
1 teaspoon pure vanilla extract
  • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.  
  • In a small saucepan over low heat, heat the milk and butter just until the butter melts.  
  • Add the water and set aside until warmed to 120º F-130º, about 1 minute.  
  • Pour the milk mixture over the flour mixture and mix on low speed until combined.  
  • Add the eggs one at a time, beating well after addition.  
  • Add the vanilla. 
  • Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  
  • Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  
  • Sprinkle you work surface with flour. 
  • Knead the dough gently on the floured work surface until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  
  • Place the dough in a large bowl and cover with plastic wrap.  
  • Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.
Butterscotch Glaze
1/2 cup firmly packed brown sugar
1 teaspoon molasses
1/4 cup (2-ounces) unsalted butter
2 Tablespoons sugar
1 teaspoon water
  • Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.  
  • In a small saucepan over low heat, combine the brown sugar, sugar, molasses, butter, and water and heat until the butter is completely melted.  
  • Remove from the heat and stir in the WHITE CHRISTMAS.  
  • Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.
Cinnamon-Butter Filling
1/2 teaspoon ground cinnamon
2 Tablespoons unsalted butter, melted
1/4 cup milk chocolate chips, chopped small
1/4 scant cup peanut butter chips
1/2 cup golden raisins (soaked in White Christmas for an hour and then drained VERY well)
  • In a small bowl, stir together the butter and cinnamon.
  • Center a rack in the oven and preheat to 350º. 
  • Press down slightly on the dough to relieve the gas build-up.  
  • On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.  
  • Using a pastry brush, spread the cinnamon-butter evenly over the dough.  
  • Sprinkle the dough with the chopped chips.  
  • Cut the dough into six 2-inch wide strips.  
  • VERY loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.

  • Continue coiling the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside) one at a time, starting each strip at the end of the previous one to make a single large spiral.  
  • Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.
  • Bake the cake until the top is deep golden brown, about 20 minutes.
  • Loosely tent with foil and continue baking 15 minutes.
  • Let cool for 10 minutes on a wire rack.
  • Gently tilt the pan and tap the side on a counter to release the sides of the cake.  
  • Invert a serving platter on top of the cake, then invert the pan and the plate.  
  • Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.  
  • Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.  
  • Serve the cake warm or at room. 

Monday, February 9, 2015


1 cup slivered carrots
1 tomato chopped
4 cups torn salad greens
1/2 cup chopped celery
2 bunches green onions, sliced
1 can Le Seur peas, drained well
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoon sugar
1 cup shredded cheddar
4 hard boiled eggs, sliced
1/4 pound bacon, cooked & crumbled
Juice of 1 lemon
  • Put tomatoes on the bottom.
  • Layer carrots, salad greens, chopped celery, sliced green onions, and LeSeur peas in a salad bowl on top of tomatoes.*
  • Whip together the mayonnaise, sour cream, and sugar and spread over vegetable layer making sure to seal the mayonnaise layer to the edge of the bowl - this keeps the air out and prevents the lettuce from wilting.
  • Sprinkle salt, pepper, eggs, cheese and bacon over the mayonnaise layer.
  • Cover and refrigerate over night.
  • Add lemon juice and toss just before serving.
*Add whatever vegetables you like, radishes, green peppers, etc...
NOTE: When adding cucumber or tomato be sure to place UNDER the lettuce!

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