Krystens Custom Craves
Every Batch Made From Scratch
Oven Roasted BBQ Pulled Pork
This oven roasted pulled pork is juicy, fall apart tender and extremely easy to make. Pulled pork lovers, this recipe is for you!
Oven Roasted BBQ Pulled Pork
This oven roasted pulled pork is juicy, fall apart tender and extremely easy to make. Pulled pork lovers, this recipe is for you!
Ingredients
- 8 lb pork butt
- 5 tbsp HoneyDijon Mustard
- 2 tbsp bourbon
- 3 tbsp brown sugar
- 3 tbsp Montreal steak seasoning
- 2 tbsp granulated onion
- 2 tbsp granulated garlic
- 2 tbsp paprika
Instructions
- In a small bowl whisk Honey Dijon and bourbon together. 2. In a bowl, combine the brown sugar, Montreal steak seasoning, granulated onion, granulated garlic, and paprika. 3. Place pork on a large cutting board, or in a large bowl and rub the Dijon mixture all over the pork. Next, rub the spice rub all over the pork. 4. Cover pork with plastic wrap, or place pork in a 2 gallon ziploc bag. Marinate pork overnight 5. Preheat the oven to 300 F. 6. Remove pork from refrigerator. 7. Place pork in a roasting pan. Pour 2 cups of water into the roasting pan, and cover with aluminum foil. Roast pork for about 8 hours, or until fork tender. (If you are using a boneless pork butt, you can cook it for about 6 hours) ***Pork could also be cooked in the slow cooker. 8. Once pork comes out of the oven. Allow pork to cool a bit. Remove pork from the pan, and begin to pull the pork into a large bowl. It will be super tender and fall apart right in between your fingers. 9. Pour some of the cooking liquid into the pork, and add mix in your favorite BBQ sauce.
Mango Lemonade
This mango lemonade is made with fresh mango pulp. The tropical flavors are sure to keep you cool and refreshed on a hot day.
Mango Lemonade
Makes 1 Gallon
Ingredients
- 2 large mangoes
- 8 large lemons (juiced) (about 2 cups of fresh lemon juice)
- 2 cups simple syrup
- 8 cups water
Instructions
- Make the mango pulp. Peel the mango and cut all of the fruit flesh around the core of the mango.2. Place the mango flesh in a blender and just mix to a smooth paste. Don’t add water or sugar. 3. Juice the lemons. 8 large lemons should yield about 2 cups of lemon juice. 4. Pour 8 cups of water to a gallon size pitcher, add lemon juice, mango pulp, and simple syrup. 5. Mix well.
Corn Pudding
This quick and easy corn pudding makes the perfect side dish to everything from summer BBQ to holiday meals.
Corn Pudding
Ingredients
- 1/2 cup honey
- 1/2 cup corn meal
- 1/2 cup flour
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 2 15 oz cans creamed corn
- 1/3 cup heavy cream
- 4 tbsp melted butter unsalted
Instructions
- Preheat oven to 375 Degrees. Grease 19×13 inch baking dish with nonstick cooking spray. 2. In a large bowl, beat eggs and honey until combined. Add corn meal, flour, baking powder and salt, and whisk until all of the dry ingredients are incorporated. Add creamed corn, butter and heavy cream. Pour mixture into the prepared baking dish. 3. Bake 45-55 minutes.
Butter Pecan Ice Cream
This delicious Butter Pecan Ice Cream is great for summer. The pecans steep in the cream, infusing it with rich pecan flavor, and toasted pecans are swirled in the ice cream adding a crunchy texture.
Butter Pecan Ice Cream
This delicious Butter Pecan Ice Cream is great for summer. The pecans steep in the cream, infusing it with rich pecan flavor, and toasted pecans are swirled in the ice cream adding a crunchy texture. Makes 1 Quart
Ingredients
- 1 1/2 cups pecan halves toasted
- 1 cup chopped pecans toasted
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup light brown sugar
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper. 2. Separate pecans on the baking sheet. Place 1 1/2 cups of pecans halves on one half of the baking sheet, and place the 1 cup of chopped pecans on the other half of the baking sheet. (We'll infuse the cream with the pecan halves, and use the chopped pecans to mix into the ice cream.) 3. Arrange pecans a single layer on prepared baking sheet. Toast until browned and fragrant, about 10 minutes. 4. When the pecans are done, bring the cream for the ice cream base to a simmer. 5. Pour 2 cups of heavy cream, and 1 cup of milk into a sauce pan. Add toasted pecans and bring to a low simmer. Remove from heat, and allow pecan flavor to infuse into the cream mixture for an hour, then discard the pecans. 6. After the pecans have infused in the cream, reheat the cream mixture and whisk in 1 tbsp vanilla extract and 1 cup of brown sugar until dissolved. 7. Whisk egg yolks in a medium bowl. 8. Slowly whisk about half of the warm milk mixture into the egg yolks. Whisking constantly to prevent the eggs from curdling. 9. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until custard begins to thicken. It should be thick enough to coat the back of a spoon, and hold a line drawn through with your finger. ** Do not bring the mixture to a boil, the eggs will curdle. 10. Cool the custard until completely cooled. Then freeze the custard according to the directions of your ice cream maker. 11. About halfway through the freezing process in your ice cream maker add chopped pecans.
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Blueberry Biscuits with Sweet Pecan Butter
These blueberry biscuits are soft and pillowy on the inside and crisp on the outside. They are easy to make, and can be made in minutes. These biscuits are not too sweet, so the Sweet Pecan Butter is great for added sweetness.
Blueberry Biscuits with Sweet Pecan Butter
Ingredients
Blueberry Biscuits
- 2 cups flour
- 1/4 cup sugar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 – 1 1/2 cups buttermilk
- 2 cups blueberries fresh (Not Frozen)
Sweet Pecan Butter
- 1 stick salted butter softened
- 1 stick unsalted butter softened
- 1 cup pecans toasted and chopped
- 3 tbsp brown sugar
- 1/2 tsp nutmeg
- 1 tsp vanilla
Instructions
Blueberry Biscuits
- Preheat oven to 400 degrees. 2. Line rimmed baking sheet with parchment paper. 3. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Add cinnamon and nutmeg. Stir in the blueberries 4. Combine buttermilk and vanilla. 5. Add 1 cup buttermilk and vanilla mixture to flour mixture and stir with rubber spatula until just incorporated. If your batter is too dry add 1/4 cup of buttermilk to the batter at a time, and mix with your hands. 6. Using a 1/4 cup ice cream scoop, drop biscuit batter onto the prepared baking sheet. 7. Space biscuits about 1 1/2 inches apart. 8. Bake 15-17 minutes.
SweetPecan Butter
- Place the softened butter in a medium bowl or stand mixer. 2. Add brown sugar, nutmeg, vanilla and chopped pecans. Set your stand mixer to medium speed to combine all ingredients. You can also use a rubber spatula to fold and mix until your mix-ins are completely incorporated. 3. Serve *** To toast pecans, preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil. Arrange pecans in a single layer on prepared baking sheet. Toast until browned and fragrant, about 7 to 10 minutes.
Cucumber melon spritzer with mint
This drink is the perfect drink for a 4th of July BBQ. It’s refreshing, easy and is made with just a few ingredients.
Juicy watermelon is pureed and sweetened with a minty simple syrup, and a touch of sparkling water. These are sure to quench you thirst on a hot summer day.
Cucumber Melon Spritzer with Mint
Juicy watermelon is pureed and sweetened with a minty simple syrup, and a touch of sparkling water. These are sure to quench you thirst on a hot summer day.
Ingredients
CucumberMelon Spritzer with Mint
- 8 cups Watermelon diced
- 2 Medium cucumbers seeded and diced
- 4 cans Watermelon flavored sparkling water (48 ounces)
- 1 cup Mint Simple Syrup
Mint Simple Syrup
- 1 cup Water
- 1 cup Sugar
- 1/2 bunch Fresh mint
Instructions
CucumberMelon Spritzer with Mint
- In a blender, puree watermelon and cucumber. (This might have to be done in batches) 2. Strain watermelon and cucumber liquid into a pitcher 3. Add in 1 cup of mint simple syrup 4. Pour in 4 (12 oz) cans of watermelon flavored sparkling water (or 48 ounces) 5. Stir, and serve.
Mint Simple Syrup
- Bring water and sugar to a simmer in a sauce pan. Add mint. Remove from heat. Let the mint steep in the simple syrup for about an hour or two. ** If the simple syrup is made the day before the mint would have a stronger taste in the drink.
Related Posts
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Pistachio Ice Cream
This pistachio ice cream is the best you’ll ever make. It’s made with a homemade pistachio paste along with heavy cream, milk eggs and sugar. It’s definitely a must try.
Pistachio Ice Cream
Ingredients
- 1-1/2 cups shelled pistachios
- 1-2/3 cups sugar
- 1-1/2 cups whole milk
- 2 cups heavy cream
- 6 egg yolks
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
Instructions
For the Pistachio Paste
- Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder. Add 1/2 cup milk and pulse until the mixture is thick and smooth like a paste. Set aside
For the Ice Cream Base
- 1. Pour 2 cups heavy cream, 1 cup milk, and 1 cup of sugar into a saucepan. Bring mixture to a simmer, and whisk until sugar has dissolved. 2. Whisk egg yolks in a medium bowl. Slowly whisk about half of the warm milk mixture into the egg yolks. Whisking constantly to prevent the eggs from curdling. 3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until custard begins to thicken. It should be thick enough to coat the back of a spoon, and hold a line drawn through with your finger. ** Do not bring the mixture to a boil, the eggs will curdle. 4. Pour pistachio paste, almond extract, and vanilla extract into a medium bowl. Strain ice cream base into the pistachio paste, and whisk. ** For a creamier texture, you can strain the mixture again and discard the pistachio pieces. 5. Cool the custard until completely cooled. Then freeze the custard according to the directions of your ice cream maker.
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
