Kyra's Kitchen, 1200 Broad Ave, Findlay, OH (2026)

10/23/2026

One-Pan Dirty Spaghetti

2 tablespoons olive oil
8 ounces ground beef
½ onion, diced
1 bell pepper, diced
4 stocks celery, diced
4 ounces smoked sausage, diced small
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon dried thyme
Salt & pepper, to taste
¼ teaspoon cayenne pepper
2 cups beef broth
8 ounces spaghetti
1 teaspoon Worcestershire sauce

Add oil to a deep skillet with a tight fitting lid and set over medium-high heat. Add ground beef, and cook until no more pink, break the meat up into small crumbles while doing so. Once ground beef is browned, add onion, peppers, celery, and sausage, cook, stir and cook for a few more minutes. Season with onion powder, garlic powder, paprika, cumin, thyme, cayenne, salt, stir and cook for a few minutes. Add broth and spaghetti, stir and bring to a simmer. Distribute spaghetti as evenly as possible and cover the pan tightly. Uncover and give everything a stir, repeat this process until pasta is cooked to your desired doneness. Turn off the heat and drizzle in Worcestershire sauce, stir to combine, and serve.

Sourdough Garlic Bread

1 Sourdough Bread Loaf
1 cup Butter, room temperature
3 tablespoons minced garlic
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 tbsp Olive oil
½ cup Parmesan, grated
1/2 cup Mozzarella, shredded
1 teaspoon Lemon zest
Salt and pepper, to taste

Preheat the oven to 400 degrees. In a small bowl, mash together butter, garlic, rosemary, parsley, olive oil, parmesan, mozzarella, and lemon zest. Set aside. Cut the loaf of bread in half, lengthwise, and add to a foil-lined baking sheet. Bake in the oven until slightly toasted, about ten minutes. Remove from the oven and spread the butter on top of the bread. Top with additional mozzarella cheese as desired. Bake for an additional 5-8 minutes then broil for about 2-3 minutes, until golden.

Canned Peach Pie Recipe With Crumb Topping

1 Flaky Butter Pie Crust
FILLING
3 15-ounce cans canned peaches well drained
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 teaspoon vanilla
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour
CRUMBLE:
⅓ cup packed light-brown sugar
⅓ cup all-purpose flour spooned and leveled
⅓ cup old-fashioned rolled oats
6 tablespoons cold unsalted butter ¾ stick, cut into small pieces
1 pie crust large enough for 9" pie pan

Make a homemade Flaky Butter Pie Crust, or use a purchased pie crust from the store.Preheat oven to 375 degrees. Lay rolled out pie crust over a 9" pie plate. Lifting the sides of the crust, gently press the crust into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. Set aside. In a large bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined. In a small bowl, combine brown sugar, flour, and oats; using your hands, or a pastry cutter, work in butter until large clumps form, Transfer peach filling to pie shell, then sprinkle crumble evenly over the top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, about 1 hour. Let cool on a wire rack 1 – 3 hours before serving.

10/09/2026

Stuffed Pepper Soup

2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
1 pound ground beef
1 tablespoon paprika
1 teaspoon dried basil
1 teaspoon Italian Seasoning
1 14-ounce can diced tomatoes
1 14-ounce can tomato sauce
1 cup beef broth
1 cup espresso coffee
2 tablespoons molasses
2 tablespoons chili sauce
½ cup uncooked white rice
Salt and pepper, to taste

Heat a large pot to medium heat and add olive. Add onion and chopped peppers. Stir and cook for about five minutes to soften. Add garlic and cook another minute, until the garlic becomes fragrant. Add ground beef and break it up, cook 7-8 minutes, until the meat is cooked through. Add paprika, basil, Italian seasoning, and salt and pepper to taste, stir and cook one minute. Add diced tomatoes, tomato sauce, beef broth, coffee, molasses, chili sauce and uncooked rice. Stir. Bring to a boil then reduce heat to simmer. Simmer for at least 20 minutes to let the flavors blend and the rice softens. You can simmer longer if you'd like. Serve into bowls and add your favorite toppings. Enjoy!

Skillet-Fried Potatoes

3 tablespoons vegetable oil
1 onion, chopped
1 red bell pepper, chopped
6 medium red-skinned potatoes, cut into 1/2-inch pieces
½ teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon salt, or to taste
pepper, to taste

Heat the vegetable oil in a large, heavy, nonstick skillet or electric skillet over medium heat. Add the sliced onion and sauté until the onion is tender and translucent. Add the red bell pepper and cook for a minute longer. Add the diced potatoes, paprika, some salt and pepper. Cover the pan and cook for about 10 to 15 minutes, or until potatoes are just tender. Uncover and increase the heat to medium-high. Continue cooking for about 8 to 10 minutes, occasionally turning, until the potatoes are golden brown. Taste and adjust the seasonings, adding more salt, if needed.

Cake Mix Toffee Bars

1 box yellow cake mix
1 egg
6 Tbsp butter, melted
2 (8-oz) bags chocolate toffee bits
1 (14-oz) can sweetened condensed milk

Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray. Combine cake mix, butter, and egg. Press into bottom of the prepared baking dish. Sprinkle chocolate toffee bits on top of cake mixture. Pour sweetened condensed milk evenly over toffee bits. Bake for 25 to 30 minutes. Cool completely.

10/02/2026

Meatball Soup

4 cups beef broth
16 ounces frozen cooked Italian meatballs,
3 cloves garlic, minced
28 ounce can crushed tomatoes
16 ounce can kidney beans
Salt and pepper, to taste
1 teaspoon Italian Seasoning
2/3 cup Parmesan cheese, shredded

In a crock-pot add the beef broth, meatballs, garlic, tomatoes, beans, salt, pepper, and Italian seasonings,
cook on high for 3 to 4 hours or low for 6 to hours. Add Parmesan cheese right before serving.

Ritz Crackers Party Sandwiches

1 sleeve Ritz crackers
4 ounces cream cheese, softened
¼ cup shredded cheddar cheese
2 tablespoons finely chopped green onions
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika

In a medium bowl, mix the cream cheese, cheddar cheese, green onions, garlic powder, onion powder, and paprika until well combined. Spread about 1 teaspoon of the mixture onto a Ritz cracker. Top with another Ritz cracker to create a sandwich. Repeat with remaining crackers and filling. Chill for at least 30 minutes before serving.

Peanut Butter Chocolate Banana Brownies

½ cup butter , melted
1 cup sugar
2 large eggs
2 ripe bananas , mashed (about 1 cup)
2 teaspoons vanilla extract
½ cup flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup peanut butter
1 cup semi-sweet chocolate chips, divided

Preheat oven to 350 degrees and spray a 9x9 inch baking pan with baking spray. In a large bowl whisk together melted butter, sugar, eggs, bananas, and vanilla extract until smooth. Sift together flour, cocoa powder, baking powder, and salt. Add dry ingredients to the banana mixture and whisk until just combined. Fold in ½ cup of the semi-sweet chocolate chips. Spread batter in baking dish evenly and sprinkle with remaining ½ cup chocolate chips. Add the peanut butter to a small microwave-safe dish and microwave for 15 seconds to loosen. Pour over the batter and swirl with a knife. Bake for 35-40 minutes or until a toothpick comes out clean.

09/25/2026

Cornbread Chicken Casserole

2 cups cooked shredded chicken
1 10.5-ounce can cream of mushroom soup
¼ cup sour cream
2 cups shredded cheddar
½ teaspoon pepper
Garlic and onion powder, to taste
Cornbread layer
¼ cup butter, melted
1 8.5-ounce box honey cornbread mix
1 14-ounce can creamed corn
1 egg

Preheat the oven to 375°. Spray a 10x10 inch baking dish with cooking spray. In a large bowl mix the chicken, soup, sour cream, milk, cheese and seasonings. Pour into the baking dish. In another bowl whisk together the butter, cornbread mix, corn and egg. Spread over top of the chicken mixture and bake for about 40 to 45 minutes. Check to make sure cornbread is cooked through and chicken mixture is bubbling on the sides. Remove from the oven, let it stand for five minutes or so before serving.

Butter Noodles

2 tablespoons butter
1 chicken bouillon cube
28 ounces chicken broth
12 ounces egg noodles

Put the butter in a saucepan on medium heat. As the butter melts, it will start to foam. Keep an eye on it and stir occasionally until golden brown, about 4-5 minutes. Take the pan off the heat, crush the bouillon cube and add to the butter, stir until it dissolves completely in the butter. Add the broth to the saucepan, put it back on the burner, and bring it to a boil. Add the egg noodles and bring to a boil for a second time. Cover the saucepan with a lid and turn off the heat, leaving it on the burner. Let it stand for 30 minutes, stirring every 10 minutes.

Easy Pumpkin Bars with Cream Cheese Frosting

1 ¾ cups all-purpose flour
1 ½ teaspoon baking powder
¾ teaspoon baking soda
1 ½ teaspoon ground cinnamon
¾ teaspoon salt
1 ¼ cup granulated sugar
¾ cup salted butter, melted & cooled
2 large eggs
¼ cup vegetable oil
1 ¼ cup pumpkin puree
Cream Cheese Frosting
5 ounces cream cheese, softened
⅓ cup salted butter, softened
2 cups powdered sugar
¾ teaspoon vanilla extract
Dash of salt

Preheat your oven to 350°. Grease a 15×10-inch jelly roll pan with shortening. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined, set aside. In an electric mixer bowl, whisk together granulated sugar and melted butter until well blended. Add eggs, oil and pumpkin puree, beat until smooth. Pour the dry ingredients into the wet ingredients and mix until just combined. Spread the batter evenly into the prepared jelly roll pan using a spatula to smooth out the batter. Tap the pan on the counter a few times to release any air bubbles. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely. In a medium bowl, beat softened cream cheese and butter until light and fluffy. Gradually add powdered sugar, vanilla extract and a pinch of salt until smooth and creamy. Spread the frosting evenly over the cooled bars with a spatula. Optionally, sprinkle with a pinch of cinnamon. Cut and enjoy! Can be stored in an airtight container in the refrigerator for up to five days or freeze for up to three months.

09/18/2026

Cincinnati Chili Pizza

1 - 6.5 oz pizza crust mix
1 - 10.5 oz can Cincinnati Chili
½ cup diced onion
2 cups cheddar cheese, shredded
4 beef franks, sliced
Yellow mustard, optional

Preheat the oven to 425 degrees. Make pizza crust according to directions on the package. Roll out pizza crust on a floured surface and then place on a pizza pan. Bake for five minutes. Take the crust out of the oven and spread the chili on top of the crust, add the onion, sliced beef franks and then top with cheese. Bake for an additional 15 to 20 minutes. Drizzle with mustard, optional. Cut and serve.

Pull-Apart Garlic Bread

1 - 16 oz can jumbo flakey biscuits
3 tablespoons butter, melted
1 teaspoon Italian seasoning
½ tablespoon garlic powder
1 cup Italian style blend shredded cheese

Preheat the oven to 350 degrees. Spray a bread loaf pan with cooking spray. Open biscuits, separate each biscuit in half. Combine seasoning with melted butter. Brush each biscuit slice, on both sides, with melted butter mixture and sprinkle with cheese. Stack on top of each other like a tower, place sideways in the loaf pan. Bake for 25 to 30 minutes, until golden brown.

Red Velvet Cake Rice Krispie Treats

¼ cup butter
1 - 10.5 oz bag of mini marshmallows
1/3 cup dry Red Velvet cake mix
6 cup rice cereal
1 – 16 oz container cream cheese frosting

Line a 10x15 inch jelly roll pan with foil and grease lightly with cooking spray. Set aside. In a large saucepan melt butter over low heat, add marshmallows and stir until melted. Remove from heat and add in dry cake mix, stirring until mixed completely. Stir in rice cereal and coat evenly with marshmallow mixture. Pour mixture into prepared pan and press evenly. Let cool. Cut the treats in half, so you have two equal portions, and spread the frosting on one of the halves. Place the other half on top and cut into squares. Enjoy!

08/28/2026

Smoked Sausage, Potatoes & Green Beans

1 14-ounce package smoked sausage
1 pound baby potatoes, halved
1 16-ounce package frozen green beans
½ cup beef broth
¼ cup melted butter
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 tablespoon brown sugar

Spray a six quart crockpot with cooking spray. Wash and halve the baby potatoes. Add potatoes and green beans to the crockpot, then place the smoked sausage on top. Whisk together broth, melted butter, Worcestershire sauce, garlic, paprika, Italian seasoning, pepper, salt, and brown sugar. Pour the sauce evenly over everything. Cover and cook on LOW for 4 to 5 hours or HIGH for 3–4 hours, until the potatoes are tender. Gently stir and enjoy!

Cucumber Caprese Salad

1 English cucumber
8 ounces fresh mozzarella pearls drained
2 cups grape tomatoes
1/3 cup fresh chopped basil
1/3 cup balsamic vinaigrette

Slice the cucumber in half lengthwise, then slice in half again. Chop into bite sized pieces. Combine the cucumber, mozzarella pearls, and tomatoes in a medium mixing bowl. Add the basil and balsamic vinaigrette and stir gently. Serve immediately or refrigerate until ready to serve.

Peach Cobbler

½ cup butter
1 16-ounce canned peaches, drained
1 cup sugar
¾ cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup milk

Place the stick of butter in cast iron and set it in the oven. Preheat the oven to 325ºF. In the mixing bowl, combine the sugar, flour, baking powder, cinnamon, salt, and milk. Once the butter is melted in the skillet, pour the batter evenly around the pan. DO NOT STIR. Then add the peaches evenly across the top of the batter. DO NOT STIR. Bake for 1 hour. Cool slightly, and serve warm with ice cream!

08/14/2026

Italian Sausage Ravioli Bake

1 pound bulk Italian sausage
1 (24 ounce) jar marinara sauce
1 ¼ cups beef broth
¼ cup zesty Italian-style salad dressing
1 tablespoon white sugar
1 (9 ounce) packages cheese ravioli
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside. Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish. Bake in the preheated oven until ravioli are tender, 45 to 55 minutes. Top with mozzarella cheese and let sit until the cheese is melted. Sprinkle it with basil before serving.

Last Minute Mushrooms

1 tablespoon butter
1 ½ cups fresh button mushrooms, sliced
½ teaspoon seasoned salt

In a skillet, over medium heat, melt the butter. Add mushrooms, and sprinkle with seasoned salt. Cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes. Enjoy!

Dark Chocolate Chip Cookie Bars

1 cup butter, melted
1 cup dark brown sugar
½ cup white sugar
1 teaspoon cinnamon
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups dark chocolate chips

Preheat the oven to 350 degrees.. Grease a 9x13-inch baking dish. Mix butter, brown sugar, white sugar and cinnamon together in a bowl; beat eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

07/31/2026

Zucchini Pizza Casserole

Zucchini Crust
4 cups zucchini, grated
1 teaspoon salt
2 large eggs
½ cup parmesan cheese, grated
For the Toppings
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 pound ground beef
½ cup chopped onion
1 cup pizza sauce
1 cup green bell pepper, chopped
10 pepperoni slices, cut
1 teaspoon dried basil
1 teaspoon garlic powder
Pepper, to taste

Preheat your oven to 400° degrees and grease a 9x13-inch casserole dish. Grate zucchini, mix with salt, and let sit for 10 minutes to draw out moisture. Squeeze out excess moisture from the zucchini using a clean kitchen towel. Mix drained zucchini with beaten eggs, Parmesan, and mozzarella until well combined. Press the zucchini mixture into the greased dish and bake for 20 minutes. Cook ground beef and onion in a skillet until browned and translucent, then drain fat. Stir in pizza sauce, bell pepper, pepperoni, basil, garlic powder, and black pepper; simmer for 5 minutes. Layer the beef mixture evenly over the zucchini crust. Add remaining mozzarella and cheddar cheese on top. Bake for another 20 minutes until the cheese is bubbly and golden. Cool for 5-10 minutes before slicing into squares for serving. Enjoy!

Zucchini Garlic Bites

1 cup shredded zucchini, drained well
1 tablespoons minced garlic
⅓ cup breadcrumbs
¼ cup grated parmesan cheese
1 large egg
1 tablespoon dried chives
½ tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and pepper, to taste
Marinara sauce for dipping

Preheat the oven to 400 degrees. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside. Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl. Mix well to combine. Shape mixture into one inch size balls and place on the baking sheet. Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Enjoy

Chocolate Chip Zucchini Bars

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup butter, melted
¾ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
1½ cups finely shredded zucchini, squeezed dry
1 cup semi-sweet chocolate chips

Preheat your oven to 350 degrees. Grease a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon, set aside. In a large bowl, combine the melted butter with the brown and granulated sugars. Stir until smooth. Add the egg and vanilla, and mix until well combined. Fold in the shredded, squeezed zucchini. It might look a little lumpy—that’s totally fine. Add your dry ingredients to the wet, stirring until just combined. Don’t overmix! Stir in the chocolate chips and any optional add-ins. Spread the batter evenly into your prepared pan. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool completely in the pan before cutting into bars. Enjoy!

07/17/2026

Slow Cooker Chicken Bacon Ranch Sandwiches

3 boneless skinless chicken breasts
1 cup chicken broth
8 ounces cream cheese
1 1-ounce dry ranch seasoning packet
2 cups cheddar cheese, shredded
12 slices bacon, cooked and chopped
4 scallions, chopped
6 Hamburger Buns

Spray the slow cooker crock with cooking spray, add chicken breasts and broth. Sprinkle the ranch seasoning over the chicken and place the cream cheese on top of the seasoned chicken. Cover and cook on low for 6 hours or high for 4 hours. When the chicken is cooked through, shred the chicken and stir to combine with the cream cheese. Stir in the bacon and scallion and one cup of cheddar cheese. Cover and let the cheese melt for ten minutes. Serve on buns and sprinkle with some more cheese. Enjoy!

Roasted Potato Salad

1 ½ pounds baby gold/red potatoes
½ cup sweet onion, diced
¼ cup olive oil
1 teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper, to taste
6 strips bacon, cooked and crumbled

Dressing:
½ cup mayonnaise
2 tablespoons white w**e vinegar
1/2 of a 1-ounce package dill dip seasoning
1 tablespoons Dijon mustard
1 tablespoon horseradish sauce

Heat oven to 450 degrees. Wash potatoes, dry them, and slice them in half. Place potatoes and onion in a pile on a parchment-lined baking sheet. Drizzle with olive oil, seasonings, salt and pepper. Toss to coat potatoes evenly and spread in a single layer. Roast potatoes for 20 to 25 minutes, mixing halfway through. While the potatoes are roasting, combine mayo, vinegar, dill seasoning, mustard and horseradish sauce. Transfer roasted potatoes to a serving platter, topped with crumbled bacon. Drizzle with dressing and enjoy!

No-Bake Monster Cookies

6 tablespoons butter, softened
6 tablespoons sugar
¼ cup brown sugar
¾ cup creamy peanut butter
6 tablespoons quick cooking oats, pulsed in food processor
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups quick cooking oats, not pulsed in the food processor
10 tablespoons miniature M&M's, divided into 8 tablespoons and 2 tablespoons
1 cup semi-sweet chocolate chips
3 tablespoons heavy cream

Line an 8-inch baking dish with foil or parchment paper. In a large bowl, cream together the butter, sugar and brown sugar. Add the peanut butter and mix well. Place six tablespoons of quick-cooking oats into a food processor and pulse until finely ground. Add the ground oats to the large mixing bowl with the sugar and peanut butter mixture, add the vanilla and salt, mix until blended. Slowly add 1½ cups of oats and a half cup of M&M’s to the mixture, stirring as you go. Press the mixture into the prepared pan. Warm the heavy cream in a microwave for 40 seconds, add in the chocolate chips and stir until all the chips are melted and smooth. Spread the chocolate over the cookie dough mixture. Sprinkle with the remaining M&M’s. Cover and refrigerate for at least two hours or until set. Cut into squares and enjoy!

07/10/2026

Meatball Subs

meatballs
1 cup saltine crackers, crushed
2 tablespoons Italian seasoning
1 large egg, lightly beaten
½ teaspoon garlic powder
½ teaspoon seasoning salt
1 teaspoon pepper
1-pound ground beef
1 jar marinara sauce

sandwiches
5 hoagies or sub rolls
¼ cup butter (melted)
1 teaspoon garlic powder
10 slices Provolone cheese, or mozzarella

Preheat the oven to 375 degrees F. In a large bowl combine all the meatball ingredients together. Line a cookie sheet with foil and spray with cooking spray. Form 15 meatballs, about the size of golf balls. Place the meatballs one inch apart on the baking sheet and bake for 25 minutes or until cooked through. While the meatballs are baking, warm up the sauce in a large saucepan. When the meatballs are finished baking, scrape any grease off the bottom of them and place them in the sauce. Slice the hoagie rolls in half. Melt butter in a small bowl and stir in garlic powder, brush sliced hoagie roll with garlic butter and top with cheese. Broil on high for 2-3 minutes or until rolls are toasted and cheese is melted. Remove from the oven. Place 3 meatballs on each sub, followed by a large spoonful of sauce. Serve immediately.

French Fries

1-2 large baking potatoes (Russet potatoes)
2 tablespoons olive oil
¼ teaspoon seasoned salt

Preheat the oven to 375°F and line a baking sheet with parchment paper. Wash potatoes and cut potatoes into thin fries, about ¼ inch. Let potatoes soak in cold water in a bowl for at least 30 minutes. Remove from water and dry very well with a paper towel. Toss fries with oil and seasoned salt. Spread evenly in a single layer on a parchment-lined baking sheet. Bake for 20 minutes. Turn the oven up to 425° and cook fries until golden, about 20-25 minutes more.

Garlic Mayo for Fries

⅓ cup mayonnaise
1 teaspoon minced garlic
½ teaspoon white w**e vinegar or lemon juice
½ teaspoon yellow mustard

Use the side of a knife to mash and grind the garlic into a paste. Whisk together all ingredients. It will keep for up to two weeks in an air tight sealed container.

Chewy Butterscotch Peanut Butter Cookie Bars

½ cup (1 stick) butter, softened
1 ½ cups creamy peanut butter
¾ cup granulated sugar
¾ cup light brown sugar
1 tablespoon vanilla extract
3 large eggs
2 cups quick oats
2 ½ cups old-fashioned oats
1 teaspoon baking soda
1 cup mini chocolate chips
1 bag (12 oz) butterscotch chips

Heat oven to 350 degrees. Prepare a cookie sheet (about 12" x 18") and spray with cooking spray. In a large bowl with an electric mixer combine the butter, peanut butter, sugar, and brown sugar. Beat together for 1-2 minutes until it's fluffy looking. Add in the vanilla extract and eggs. Beat together until combined. Add the quick oats, old-fashioned oats, and baking soda. Mix on low speed until combined. Add chocolate chips and butterscotch chips (reserve some for top of bars if wanted) and mix just until combined. Dump the cookie dough onto the prepared cookie sheet and spread out evenly. Sprinkle the reserved chocolate chips and butterscotch chips on top and gently press them into the bars. Cook for 17-20 minutes. Because of the no flour, they will appear underdone and slightly gooey but that's normal. Take them out of the oven and place the cookie sheet on a cooling rack. Let the bars cool for 30-45 minutes. They will come together and finish cooking slightly while cooling.

Kyra's Kitchen

10/23/2026

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10/02/2026

09/25/2026

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