Krystens Custom Craves
Every Batch Made From Scratch
Tropical Citrus Punch
This Tropical Citrus Punch is the ultimate refreshing summer drink. It’s made with mango nectar, peach nectar, pineapple juice, fresh lemon and lime juice, rum and blue .
Tropical Citrus Punch
Ingredients
- 2-1/2 cups Mango nectar
- 1-1/2 cups peach nectar
- 1-1/2 cups pineapple juice
- 1-1/2 cup simple syrup
- 1 cup coconut rum
- 1 cup dark/ amber colored rum
- 1/4 cup fresh lime juice
- 3/4 cup fresh lemon juice
- 1/2 cup Blue Curacao
Instructions
- Stir pineapple juice, mango nectar, peach nectar, fresh lime juice and fresh lemon juice together in a large pitcher or punch bowl. 2. Pour in simple syrup, coconut rum, dark rum, and blue curaçao 3. Serve
Honey BBQ Bourbon Brisket
This Honey BBQ Bourbon Brisket get marinated over night in a delicious BBQ rub, then braised on the grill in a bourbon infused sauce until fork tender.
Honey BBQ Bourbon Brisket
Ingredients
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp granulated onion
- 1 tbsp granulated garlic
- 1 tbsp Chili powder
- 1 tbsp celery salt
- 1 tsp cayenne pepper
- 3 lb beef brisket
- 1/2 cup Bourbon
- 1 cup beef stock
- 2 tbsp honey Dijon mustard
Instructions
- Make dry rub. In a small bowl, mix the rub ingredients. 2. Rub honey Dijon mustard all over the brisket, making sure to cover it completely. Press rub onto the brisket, making sure to cover it completely with the rub. Place brisket in a 2 gallon zip top bag, or place it in a pan, and cover with plastic wrap. Refrigerate over night. 3. Remove brisket from the refrigerator. Prepare the grill. Heat grill to low temperature between 250 and 300 degrees. 4. Place brisket in a disposable 13×9-inch aluminum pan, pour in 1 cup of beef stock and 1/2 cup bourbon. Cover the brisket with aluminum foil, and place on the grill over indirect heat. Keep grill between 250 and 300 degrees. Cook brisket an hour and fifteen minutes per pound, or until fork tender.
Spinach and Sausage Alfredo Bake
Farfalle pasta, tossed with creamy Alfredo sauce, Italian sausage, spinach, mozzarella cheese and parmesan cheese.
Spinach and Sausage Alfredo Bake
Ingredients
- 1 lb Italian sausage
- 1 lb pasta (penne,rigatoni, farfalle)
- 1 bag spoinach (8 oz)
- 2 tbsp butter
- 1 tbsp garlic paste
- 1 small onion diced
- 4 cups heavy cream
- 2 cups parmesan cheese plus more for the top
- 2 cups shredded mozzarella cheese plus more for the top
Instructions
- Bring about 4 quarts of water to a boil. Pour in 1 pound of either penne, rigatoni or farfalle (your choice) into the boiling water. Cook pasta 8- 12 minutes or according to package directions. 2. Preheat oven to 400degrees. Meanwhile slice sausage lengthwise. Heat a skillet to medium heat, and add sausage to the pan. Cook sausage on both sides, and remove from pan. Dice sausage and add the diced sausage back to the pan. (I like to do this because I find it easier to cut the sausage once its partially cooked, rather than dicing the sausage when its raw) Remove sausage from pan once its fully cooked. 3. In the same pan, melt 2 tbsp butter, and add diced onion. Sautee onion until they are slightly browned. Add garlic paste, and pour in heavy cream. Whisk in 2 cups parmesan cheese. Cook sauce until it has thickened enough to coat the back of a spoon, and draw a line down the middle. 4. In a large bowl, mix together the cooked sausage, cooked pasta, and 2 cups of mozzarella cheese, pour the Alfredo sauce into the bowl. Mix spinach into the bowl. 5. Pour the pasta mixture into a 9×13 inch baking disk. Top with more mozzarella and parmesan cheese. Bake for 30 minutes.
Apple Crisp with Biscoff Cookie Topping
One of my favorite snacks is sliced apples dipped in Biscoff spread. While in my pantry one day I reached for the jar of Biscoff spread, and thought to myself… what about a Biscoff cookie apple crisp 🤔. My favorite snack as my new favorite dessert.
Apple Crisp with Biscoff Cookie Topping
This easy apple crisp is made with sliced apples, and a crispy brown sugar, Biscoff cookie and oatmeal topping. It's perfect any time of year with a scoop of vanilla ice cream.
Ingredients
- 2-1/2 lbs apples peeled, cored, sliced
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp flour
- 1 cup Biscoff cookie crumbs (about 12 cookies)
- 1 cup oatmeal
- 1/4 cup brown sugar
- 8 tbsp melted butter
Instructions
- Preheat oven to 350degrees For the filling:In a medium bowl,toss sliced apples with sugar, nutmeg, cinnamon and flour. For the topping:In a medium bowl,mix Biscoff cookie crumbs, oatmeal, brown sugar and melted buttertogether. Sprinkle the entire mixtureover the apples. Bake until the topping is golden and the apples are tender,about 40-45 minutes.
Smoked Lemon Pepper Wings
Chicken wings seasoned with seasoned salt, lemon, and lemon pepper. Finished with a lemon butter sauce.
Smoked Lemon Pepper Wings
These must try chicken wings are seasoned with seasoned salt, lemon, and lemon pepper, smoked on the grill and finished with a lemon butter sauce.
Ingredients
- 3-1/2 pounds chicken wings
- 4 tsp seasoned salt
- 1-1/2 tsp lemon pepper
- 1/2 tsp paprika
- 1 lemon Juiced and Zested (About1 tbsp zest, and about 1/4 cup juice)
- 3 tbsp oil
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
Instructions
- In a bowl combine seasoned salt, lemon pepper, paprika, the juice and the zest from one lemon, granulated garlic, granulated onion, oil, and chicken wings. Toss until well combined. Allow chicken to marinate in the refrigerator for at least an hour. 2. Using a towel, oil your grill grates, or lay a grill mat on your grill. Prepare your smoker according to your manufacturers directions. 3. Remove chicken from the refrigerator. 4. Place chicken on the grill.5. Smoke until chicken temperature reaches 165 degrees (about an hour and a half – 2 hours) 6. When you remove the chicken wings from the grill toss them in butter sauce. Butter Sauce 4 tbsp melted butter1-1/2 tbsp lemonpepper Juice of 1/2 lemon
Chicken Mozzarella Meatballs With tortellini in a Tomato Red Wine and Cream Sauce
These chicken meatballs have all of the qualities we love in a classic meatball, crisp brown exterior and a tender interior. They are stuffed with mozzarella cheese and super juicy.
Chicken Mozzarella Meatballs with Tortellini in a Tomato Red Wine Cream Sauce
These chicken meatballs have all of the qualities we love in a classic meatball, crisp brown exterior and a tender interior. They are stuffed with mozzarella cheese and super juicy.
Ingredients
Mozzarella Meatballs
- 1 lb ground chicken
- 2 tbsp parmesan cheese
- 1/4 cup bread crumbs
- 2 mozzarella string cheese diced
- 1 tsp dried basil
- season to taste with granulated garlic, granulated onion, salt and pepper
Tortellini in a Tomato Red Wine Cream Sauce
- 1 lb tortellini
- 1 can tomato puree 14.5 ounces
- 1 can diced tomatoes 14.5 ounces
- 1 tbsp garlic paste
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- 1/4 cup red wine
- 1/2 cup heavy cream
Instructions
Chicken Mozzarella Meatballs
- Preheat oven to 400degrees. 2. In a medium sized mixing bowl combine ground chicken, parmesan cheese, bread crumbs, diced string cheese, dried basil, egg, and seasoning. 3. Shape the meat into desired size. (I like using a small cookie scoop to shape mine.) 4. Coat a large skillet pan with oil and bring to a medium-high heat. Brown the meatballs. on the top and bottom. Place meatballs in an oven safe pan and bakes about 15 minutes or until the meatballs are cooked all the way through.
Tortellini in a Tomato Red Wine Cream Sauce
- Bring water to a boil for tortellini. 2. While water is boiling make tomato red wine cream sauce. In a sautee pan over medium heat, add garlic paste, pour in tomato puree, diced tomatoes and red wine. 3. Allow sauce to reach a simmer, add honey, and balsamic vinegar. Season to taste with salt and pepper. Finish sauce with heavy cream. 4. At this point the water should reach a boil. Cook tortellini about 4 minutes, or according to package directions. Toss cooked tortellini in tomato sauce and serve with chicken meatballs.
white Chocolate Lemon Raspberry Pound Cake
This White Chocolate Lemon Raspberry pound cake is like a bite of spring in your mouth. The sweet raspberries cuts the tartness of the lemon and the white chocolate balances it all out. This is definitely a must ty.
White Chocolate Lemon Raspberry Pound Cake
This White Chocolate Lemon Raspberry poundcake is like a bite of spring in your mouth. The sweet raspberries cuts the tartness of the lemon and the white chocolate balances it all out. This is definitely a must ty.
Ingredients
- 2 sticks butter at room temperature (plus more for the pan)
- 1-3/4 cups flour plus more for the pan
- 6 oz raspberries
- 2 tsp raspberry jam seedless
- 8 oz white chocolate (use 2 good quality 4 oz bars)
- 2 lemons juiced and zested
- 1-1/2 cup sugar plus 2 tbsp
- 1/4 cup heavy cream plus 4-6 tbsp
- 1 tsp vanilla extract
- 4 drops red food coloring
- 1/4 cup confectioners sugar
- crushed freeze dried raspberries optional
Instructions
- Make the pound cake: Preheat the oven to 350˚. Using spray oil or butter, grease the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Grease the parchment paper and lightly dust with flour, tapping out the excess. 2. Combine the raspberry jam, fresh raspberries, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool. 3. Finely chop 6 oz of white chocolate. 4. Whisk the eggs, egg yolk, 1/4 cup heavy cream, and 1 teaspoon vanilla in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds. 5. Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Add white chocolate and the zest of one lemon (about 1 tbsp) to the remaining batter. 6. Begin layering the batter in the loaf pan. Start with the white chocolate lemon batter, but some about 1 cup of batter on the bottom of the pan, and smooth it out. Top with some of the raspberry batter. Use a knife to swirl the batter together. Repeat and swirl the batters together again until you are out of batter.7. Bake on 350 for 30 minutes, and turn oven down to 325 to continue baking. Cake is done when the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes to 1 hour 20 minutes. Remove the cake from the oven, transfer to a rack and let cool 10 minutes in the pan. 8. While the cake is in the oven, make the lemon syrup. Combine the juice of 2 lemons (about 1/2 cup) and the remaining 1/2 cup sugar in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar; cook until slightly reduced, 3 to 5 minutes. Let cool. 9. Using a toothpick poke 12 holes in the top of the cake, then brush with half the lemon syrup. Let soak 5 minutes, then lift the cake from the pan and remove the parchment. Transfer to a rack. Poke a few holes in the sides of the cake, then brush all over with the remaining lemon syrup. Let cool completely. 10. Make the glaze: Melt the remaining 2 oz of white chocolate. Combine the confectioners' sugar, 4 tablespoons heavy cream and melted white chocolate. Whisk until smooth. Add 1 tbsp lemon zest and 1 tbsp of lemon syrup. Thin with additional heavy cream, if needed. Carefully pour glaze over the cake.
waffles with Blueberry Maple Syrup
These waffles are crisp on the outside, light and fluffy on the inside, topped with a delicious blueberry maple syrup.
Waffles with Blueberry Maple Syrup
These waffles are crisp on the outside, light and fluffy on the inside, topped with a delicious blueberry maple syrup.
Ingredients
Waffles
- 1/2 cup flour
- 1/4 cup cake flour
- 1/4 cup corn starch
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup buttermilk
- 1/2 cup milk
- 6 tbsp melted butter
- 1/4 cup sugar
- 2 eggs separated
- 1 tsp vanilla
Blueberry Maple Syrup
- 2 cups blueberries
- 1/4 cup pure maple syrup
- 2 tbsp water
- 1 tbsp corn starch
- 1/2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
Waffles
- Preheat the waffle iron according to the manufacturer's instructions. 2. Sift flours, baking powder, corn starch, and salt in a medium bowl and set aside. 3. In a second bowl, whisk egg yolks and sugar until the sugar is dissolved and the eggs have lightened to a pale yellow. 4. Add vanilla extract, melted butter, milk and butter milk to the egg mixture. 5. Combine the milk mixture to the flour mixture and whisk until everything is blended but don't over mix. 6. Use an electric mixer to whisk egg whites in a third bowl until the egg whites form stiff peaks. 7. Fold the egg whites into the waffle batter using a rubber spatula. Do not over mix. 8. Spray the waffle iron with non-stick cooking spray and pour about a ladle full of batter into the waffle iron. Close and cook the waffle per manufacturer's instructions until golden brown.
Blueberry Maple Syrup
- Combine blueberries, maple syrup, and lemon juice in a saucepan over mediumheat. 2. Stir until combined. 3. Put the cornstarch into a small cup with water and whisk until smooth. 4. Add the cornstarch mixture into the blueberries and turn up the heat, stirring constantly. 5. When the sauce boils, reduce the heat to medium high and stir until thickened, about 5 minutes. Serve with your waffles.
Steak & Bacon Burgers with Hand Cut Fries
Making your own burger blend is super simple and delicious. These burgers are made with ground rib eye steaks, boneless short rib, chuck steak and bacon. They are juicy and full of flavor.
Steak & Bacon Burgers with Hand Cut Fries
Making your own burger blend is super simple and delicious. These burgers are made with ground rib eye steaks, boneless short rib, chuck steak and bacon. They are juicy and full of flavor.
Ingredients
Steak and Bacon Burgers
- 1 lb rib eye steak
- 1 lb boneless short rib
- 1 lb chuck steak
- 1 lb bacon
- 1 tbsp A1 sauce
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1/2 tbsp seasoned salt
Hand Cut Air Fryer Fries
- 3 medium russet potatoes
- 2 tbsp oil
- season to taste with granulated garlic, granulated onion, and seasoned salt
Instructions
Steak and Bacon Burgers
- Cut meat into one inch cubes. Chill the meat, either in the freezer for about 30 minutes, or for about an hour and a half. (If you put the meat in the freezer, the meat should be firm but not frozen) This makes the meat easier to grind in your meat grinder. 2. Feed the cubed meat into the meat grinder a few pieces at a time, using the food pusher to push pieces into the chamber if necessary. 3. I had four pounds of meat, and divided it in half and put 2 pounds in a freezer bag to cook at a different time. 4. Season ground meat with A1 steak sauce, Montreal steak seasoning, granulated garlic, granulated onion and seasoned salt. 5. Shape burgers into patties. (I used a 1/2 cup measuring cup to insure all of the burgers were the same size.) 6. Place burgers on a preheated skillet, or griddle. Cook them about 3-5 minutes per size or until desired doneness.
Hand Cut Air Fryer Fries
- Heat air fryer to 400 degrees or fry setting. 2. Toss fries in oil, and season to taste with seasoned salt, granulated garlic and granulated onion. 3. Put fries in an even layer in the air fryer basket, no overlapping, and turning halfway through until golden brown 15-20 minutes. Work in batches if necessary.
Smothered Chicken with Potatoes Au Gratin Stacks
Smothered chicken is a real southern specialty. You definitely can’t go wrong with tender juicy chicken thighs smothered in a rich gravy. Serve this meal with creamy cheesy potatoes au gratin. Thinly sliced potatoes layered with a cream sauce, and gruyere cheese.
Smothered Chicken With Potatoes Au Gratin Stacks
Ingredients
Potatoes Au Gratin Stacks
- 1 lb russet potato peeled and thinly sliced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups heavy cream
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/8 tsp nutmeg
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1/2 cup gruyere cheese shredded
Smothered Chicken
- Oil for Shallow Frying Chicken
- 3-1/2 lbs boneless skinless chicken thighs
- 1-1/2 cups flour
- season chicken and flour to taste with salt, pepper, granulated garlic and granulated onion
- 1 medium onion diced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken broth
Instructions
Potatoes Au Gratin Stacks
- Preheat oven to 350 degrees. Grease 6 standard muffin tins with cooking spray. 2. In a sauce pan, melt butter, and whisk in flour until smooth. 3. Pour in heavy cream, and continue to whisk until sauce has thickened. Once the sauce has thickened add granulated garlic, granulated onion, salt, white pepper, and nutmeg. Remove sauce from heat. 4. Begin making potato stacks. Spoon, sauce into each muffin cup, put 2 slices of potato in each muffin cup, add gruyere cheese, and continue to stack until you've filled the muffin cups. 5. Cover with foil, and bake for 40 minutes until tender. Uncover the muffin tin and top with a bit more gruyere cheese. Bake an additional 15 minutes until cheese has melted. Let cool in pan before serving.
Smothered Chicken
- Preheat over to 350 degrees. Season Chicken and flour to taste with granulated garlic, granulated onion, salt, and pepper. 2. Heat the oil and add the chicken. When the bottom of the chicken turns golden flip to the other side and cook until golden.Remove the chicken from the oil and place in an oven safe pan when both sides are golden. At this point, the chicken is not completely cooked.3. Remove most of the oil from pan. Leave enough oil in the pan to caramelize onion. Melt butter, and whisk in flour. Pour chicken broth into the skillet. Once sauce comes to a boil, remove it from heat, and pour it over the chicken. Bake chicken for 45 minutes.
Spiced Apple Pear Hand Pies
These hand pies have a sweet apple and pear filling all wrapped up in a flaky buttery crust.
Hand pies are individual pies that are great to have for any gathering you may have. They are an easy grab and go dessert that your guests can enjoy without having to carry a plate and a fork around with them as they mingle. They are great served warm, and if you do want to eat it on a plate you can’t go wrong with a scoop of ice cream next to it.
Spiced Apple Pear Hand Pies
Ingredients
- 1 Medium- Large Granny Smith Apple diced
- 1 Bartlett Pear diced
- 1 tbsp Corn Starch
- 1 tsp Lemon Juice
- 1/3 cup Sugar
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/2 inch Fresh Ginger grated
Instructions
- The crust: Prepare my pie crust recipe While the pie dough is chilling, make apple pie filling. 2. Place sliced apples in a large bowl. Add sugar, lemon juice, corn starch, cinnamon, ground cloves and nutmeg. Gently Toss. 3. Preheat oven to 350 degrees. 4. Rollout chilled pie dough to 1/8 inch thick on a floured surface. Using 3-1/4 inch circle cutters, cut pie dough. You should have about 20-22 rounds which will result in 10 or 11 hand pies. 5. Place half of your pie dough rounds on a baking sheet lined with parchment paper. Spoon a heaping teaspoon of apple pear filling onto each round. Place a round on top of each filled hand pie. Use the tines of a fork to crimp the edges of the pies. Also using the tines from the fork, lightly prick the top of the pies to create vent holes to allow the air to escape the pie. 6. Lightly brush pie with egg wash. Sprinkle with coarse sugar. 7. Bake hand pies for 25-32 minutes.
Maple Walnut White Chocolate Blondies
These homemade blondies are buttery and chewy, and super easy to make. Serve them with my maple cream sauce and you’ll be in dessert Heaven.
Maple Walnut White Chocolate Blondies
These homemade blondies are buttery and chewy, and super easy to make. Serve them with my maple cream sauce and you'll be in dessert Heaven.
Ingredients
- 2 sticks butter softened
- 1/2 cup sugar
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1-1/2 cup flour
- 3/4 cup cake flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup white chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. 2. Place softened butter in a stand mixer, and blend until smooth. 3. Stir in sugar, brown sugar and vanilla. 4. Add eggs and maple syrup. 5. Add flour, cake flour, baking powder and salt. 6. Stir in white chocolate chips and walnuts. 7. Pour batter into prepared 13×9 inch baking pan, or scoop into muffin cups. 8. Bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. Cool completely in pan on wire rack. Serve with Maple Cream Sauce
Maple Cream Sauce
- .1-1/2 cup Heavy Cream5 Tbsp Pure Maple Syrup5 Tbsp Light Corn Syrup1 tsp nutmeg1/2 tsp vanilla extract Combine heavy cream, maple syrup and corn syrup in a sauce pan. Cook over medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick. The sauce will bubble as it cooks. When sauce has thickened, add vanilla extract, nutmeg and cinnamon. Sauce will thicken more as it cools.
