The White Kayak

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The White Kayak Just a girl who loves GOD and to cook, and Sharing Recipes!

10/12/2026

A delicious and quick super creamy macaroni and cheese with a tangy, Jack Daniel’s Pulled Pork!!
All under $20
1 pkg Jack Daniel’s Pulled Pork
Set oven to 375° put in oven safe dish and bake for 30-40 mins uncovered.
1/2 box Barilla Pasta (cooked and drained)
2 Tbsp butter
2 Ounces Cream cheese
1 cup Heavy Whipping Cream
1/2 tsp Crazy Salt
1 block smoked cheddar (freshly shredded)
1/2 block mozzarella (Freshly Shredded)
In a pan, melt butter and cheese. When melted pour in cream. Let cream get just bubbling, then whisk in both cheeses. Add in the cooked pasta and mix well.
Then put all together in a bowl!
Yummy for the tummy!!

10/11/2026

A shrimp bowl with roasted Murasaki sweet potatoes, colorful quinoa, peppers, and balanced out with a creamy lime sauce!
This will make several bowls, cut back if you’re making less, if desired. I just make large batches so I can make several bowls for later.
4 sweet potatoes chopped small (you can use regular, or Murasaki)
1 Tbsp Avocado Oil
1 tsp or so of Crazy Salt
Put everything in ziplock bag, and shake it until thoroughly coated.
Put in baking sheet, flatten until even. Put in 400° oven for 20 mins, then set aside.
1 cup quinoa
2 cups water mixed with 1 tsp Better than Bouillon (roasted chicken)
Rinse your quinoa to get out impurities that will cause stomach upset.
Add into a pan, then pour over the water mix, allow to boil rapidly, then cover pan and simmer for 25 mins.
Bag of frozen raw shrimp (I use Natures Promise Small with tail off)
Season both sides with crazy salt and pat dry.
Place in pan, by small batches, flip over just when it is turning pink, same for other side. Keep repeating until done. Set aside.
Cook your Edamame in the microwave, then allow to cool.
Chop up colorful peppers to accent the bowl.
Now plate it up
Add a layer of Spring mix with baby spinach.
A spoonful of quinoa, sweet potatoes, shrimp, edamame, and place peppers on top
In a bowl mix 1/2 cup of sour cream, and the juice of one lime, add a pinch of crazy salt.
Pour over salad to balance it out.

10/11/2026

A creamy corn dip with a little spice and cheese!!
This dip is soooo much better the next day, if you can resist, which I usually cannot, save a little for tomorrow!!
1/4 cup mayo
1/4 cup sour cream
2 tsp Crazy Salt
1 tsp Cumin
Juice from half a lime
10 oz bag frozen corn (thawed)
1 can Rotel (I use mild, but get a different one if you want it more spicy)
2 Tbsp chives
1/4 cup Shredded Cheddar
1/2 a round of Cotija cheese

Mix it all up in a bowl, and put in fridge if you want the best flavors, but if you can’t wait, just dig in!!
Add more spices as desired.
I’m an old fart, and cannot handle spicy too well, but you do you!!

10/08/2026

I’m a “let’s see how this goes person” cooking is a game for me, I either win and it’s amazing or I lose, and not so much!! This is me!! 🤪🤣

10/08/2026

This dip is sooo creamy and flavorful you won’t even miss that processed mess!! You can easily make it ahead of time and then melt in a crockpot for the big games!! And yes, it can totally be a meal too! 🤪
1 16 oz log of sausage (I used turkey)
Pinch of the Crazy Salt
1/4 tsp poultry seasoning
1/2 cup milk
1-2 tsp sodium citrate (depending on desired creamy texture desired)
7 oz Grand Cru cheese
7 oz Extra Sharp Cheddar
1 10 oz can of Rotel (if you choice, I used Mild)
Freshly grate both blocks of cheese and set aside.
Add your sausage in a pan, sprinkle on your salt and seasoning.
Cook until all is browned and set aside.
In another pan, add milk, and sodium citrate. Keep whisking until salt is dissolved.
Add in your cheese, and mix until creamy.
Mix in the Rotel, not drained.
Pour sausage back in and mix well.
Grab your chips and go to town!!
If you want to make ahead you can get a loaf pan cover with parchment, pour cheese dip in the pan fold the parchment over, then cover with wrap, it can stay in fridge 1-2 weeks
You can also freeze it, but put inside a freezer bag first, it can stay frozen 1-2 months. When you are ready just pop it in fridge defrost it then either heat on stove or melt in the crocky!!

09/30/2026

A super easy meal, less than $10 and less than 15 mins to cook. This dish perfectly combines the flavors of sour and sweet just the way my Daddy taught me.

1 Tbsp Butter
1 pkg Kielbasa sausage
1 can Silver Floss Bavarian
Sauerkraut
1 Tbsp Brown Sugar

Slice up you sausage at a diagonal about 1/2 in thickness
Put butter in pan, at medium high heat, then layer your pieces in the pan. Let sit for a few minutes do it can brown then flip over to brown the other side.
After all pieces are browned to your liking add in your sauerkraut and brown sugar. You can leave the sugar out, but it balances the sour perfectly.
And that’s it super fast and tasty, give it a try!

09/28/2026

A juicy, and crunchy burger that is full of rich flavors to wow your friends.
1 pkg thick bacon
Set oven to 415°
Lay out parchment, I have found that Walmart parchment is the best paper to withstand the heat, lay all pieces flat and not on top of each other. Bake for 20-25 mins.
While that’s cooking make the burgers
1 lb 85% Ground Beef
1 tsp Smashed Burger seasoning
1 lg egg
1 Tbsp Worcestershire Sauce
1/2 stick Garlic & Herb butter
Mix your ingredients in a bowl, but not too much. Make your patties.
Heat up a pan on medium, add three burgers and let sit, add 1 Tbsp of butter to pan and baste the burgers, but do not touch them until you start seeing browning around edges, about 4-5 mins.
Flip burgers, then continue basting throughout. Repeat with next batch. Add a slice or two of cheddar cheese.
Take out bacon and let cool a bit.
You can toast your buns if wanted.
Leave oven hot and turn off
On another baking pan butter the buns lightly and lay flat down, keep a watch in only takes about 3-5 mins depending on oven, I just keep checking until it’s my desired crunchy-ness.
Now create your burger, with whatever toppings your heart desires.
I use avocado and tomato and a little mayonnaise. But you do you boo! Then don’t forget your bacon like I did, that is crazy talk 🤪

09/28/2026

A rich and creamy potato soup!
Made in the crockpot.This recipe is so simple! They will definitely go back for seconds! I love to make this comforting soup when it gets chilly out! So Cozy, Like home ❤️
3-4 lbs Russett potatoes (peeled and chopped)
1/4 cup freshly chopped green onions
1/2 cup Real Bacon bits
1 stick of Garlic & Herb butter
1/2 Tbsp Sour Cream
32 oz Vegetable Broth
1 tsp Crazy Salt
Cook on low for 4 hrs, or until potatoes are just poke-able
Add in 1/2 cup Heavy Whipping Cream
And 1 block of shredded Vermont Cheddar cheese
Turn the crockpot on low to melt for about 15-20 mins
Garnish with more cheese, bacon, sour cream and some chives!

09/27/2026

Muffins that are so flavorful and moist!

You can skip this step, but you won’t get the depth of flavor. So totally up to you.

Final Steps
In the pan with puréed pumpkin.
2 Tbsp Maple Syrup
1-2 Tbsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
1/2 cup Brown Sugar
1/3 cup White Sugar
Pinch of Salt

Mix ingredients together and cook on low uncovered, stirring periodically. Keep cooking the water out until the mixture coats the back of a spoon or spatula.
Set aside to cool
In a large bowl whisk together 2 cups flour, 1 tsp Baking soda, and 1 tsp Baking powder. Add in pumpkin mix, 2 lg eggs, 1/2 cup sour cream and 1/2 cup canola oil.
Set oven at 350°
Spoon into greased muffin pans, and bake for 15-20 mins.
Let cook for 5-10 mins.
Please note this is a lower sugar muffin, if you want it sweeter add more sugars.

09/27/2026

Step 1 Pumpkin Purée
Pumpkin muffins, no can involved!
Once you have these you will be spoiled like the Royal Pumpkin I used, and the fun with this, is you can try different kinds of pumpkins. I’m amazed at how unique each one tastes!

Here’s how I did it.
1 small pumpkin
1-2 Tbsp Avocado oil
1-2 Tbsp Maple Syrup
Pinch of salt

Cut the pumpkin in half
Take out all the goobly guts
Set over to 350°
Coat both sides of pumpkin in oil, than put a little maple syrup inside the meaty part and add a pinch of salt to balance the flavor.
Lay meaty side down skin on top, and put in oven 30 to 40 mins, until fork is easily pushed into skin. Let sit for 15-20 mins to cool. Trust me, hot pumpkin hurts, ask me how I know? lol
Scoop out all the meat one side at a time, puree in blender until it’s like baby food, repeat with the other side. Stay tuned for part 2

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