Krystal Burgers

Krystal Burgers 

Makes 12 sliders

1 1/2 pounds hamburger

1 package Lipton onion soup mix

1 tablespoon peanut butter (trust me)

1/2 cup milk

1 onion, finely chopped

Sara Lee Classic Dinner Rolls (sliced in half)

Cheese slices (kraft singles)

Dill pickle slices (I use ovals)

Yellow mustard 

In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture evenly on a cookie sheet. (9×13) Your hands will work best. Dice up your onions real small and sprinkle on top of meat. 

Bake at 350 degrees for about 25 minutes. The meat will shrink. Try to drain off the excess oil. Place slices of cheese on top (kraft singles is what I use) and put back in the oven until cheese is melted. Pull out and place pickle slices on top, add the top buns and put back in the oven for maybe 3 minutes to toast the top a little.  

While it’s baking, add a bit of yellow mustard to each of the bottom buns. 

Take it out of the oven. Slice with a pizza cutter or knife and pick up the slider/top bun with a spatula and set it on the bottom bun. 

Chewy Peanut Butter Cookies

1 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

1 cup butter, softened

2 eggs

1 tsp baking soda

1 tsp vanilla

2.5 cups self rising flour
Mix first 4 with hand mixer. Add eggs, one at a time, mixing in between. Then add baking soda and vanilla and mix well again. Last, add in flour and stir. (Do not use mixer)
Drop by large spoonfuls onto a lightly greased shiny metal baking sheet. 
Make on 350° for 8-12 minutes 

Watch closely so they do not overcook! They might look light colored but pull them out and let them sit on a wire cooling rack. 

Creamy Chicken Bake

Boneless skinless chicken breasts

2 cans Cream of chicken soup



Cooked rice or pasta

Creamy chicken over white rice. Don’t really have an actual recipe for this. 

But basically I just add the chicken (boneless skinless chicken breast) to a Casserole pan (glass 9×13), season it. Open two cans of cream of chicken, dump in a bowl, add a little milk and stir to thin it. You want to add enough that it becomes a pourable. Like a thick soup. Then pour it over the chicken , add some dried herbs on top and cover with tin foil, then bake it on 375° for 45 minutes – 1 hour. Serve over cooked white rice or any kind of cooked pasta. This is so basic and so yummy! Feel free to add in fresh veggies, mushrooms, onions or whatever you want. Also you can use cream of mushroom instead of chicken if you would like. Any condensed cream of soup works. 

Mini Cherry Cream Cheese Danish

First let me say, this recipe is the most requested recipe in our house currently. My kids and husband can’t get enough! My husband also likes this with apple pie filing. But myself and my kids think it’s perfect the way it is!! 


2 roll Pillsbury Crescent Rolls


8 ounces soft cream cheese

2/3 cup sugar

splash vanilla

Cherry pie filling or any pie filling, even the caramel apple is amazing!

2/3 cup powdered sugar

4 tsp. milk

Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice & bake cookies. Make 9 or 10 slices. Do this for each roll you use. 
Lay each slice on a non stick cookie sheet.

Use a measuring cup (I use a shot glass bottom, or my fingers) to flatten each roll out in the middle and build a small wall around the edge.

Use a drop of flour to prevent sticking and press with your fingertips if needed


Electric mixer, cream the cream cheese, sugar and vanilla until smooth.

Dollop a small amount into each crescent roll

Add a teaspoonful of cherries or any pie filling

Bake at 350 for 10-15 minutes.

Let cool and add a drizzle of glaze.


Combine milk and powdered sugar and drizzle over slightly warm but cooled Danish. 

Quick & Easy Peach Cobbler

Quick Peach Cobbler 

29 oz canned peaches in heavy syrup

1 cup self rising flour

1 cup sugar 

1 cup milk

1 stick of butter

Seasonings such as allspice, cinnamon or my favorite is the pumpkin pie spice because it has all the best spices already together. 

Heat oven to 350° 
Place stick of butter in a 8×11 pan and place in oven to melt. While that is melting, mix together the flour, sugar and milk with a whisk until mixed well. Open can of peaches. When the butter is melted, pull pan out of oven and pour the flour batter directing on top of the butter. Then add the can of peaches directly on top of the batter. Do not mix. Sprinkle with your seasonings and then bake for 45 mins – 1 hour. Mine was good at about 50 minutes. Serve warm. 

This recipe is so wonderful, fast and easy!

A special thanks to a lovely friend for helping me perfect this! 

Eggs in a Cheesy Toast Boat

Spray non stick spray on a baking sheet. Lay the bread slices on the sheet. Press an indention in the bread to make a boat for the egg. (Using fingers of spoon) Break an egg into the boat. Spread a light layer of butter around the edges and then sprinkle edges with cheese. Season with salt and pepper. (Or whatever seasonings you want) 

Bake in the oven on 350° for about 10-15 min. Don’t over cook or bread will burn. Note: you can also add crumbled ham, sausage or bacon on the egg white of you want.