Type what you have

Ingredients

• ✓ bourbon
• hot dog
• brown sugar
• ketchup

Instructions

1. 1 Mix hot dogs, brown sugar, ketchup, and bourbon in a saucepan; bring to a boil. Cook, stirring occasionally, until hot dogs are cooked through and evenly coated, about 10 minutes. Transfer to a slow cooker to keep warm for serving.

By Sue's recipes

Ingredients

• ✓ bourbon
• little smokie sausage
• brown sugar
• cocktail sauce

Instructions

1. 1 In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.

By Jan

Ingredients

• ✓ bourbon
• water
• onion gravy mix
• butter
• red onion
• sour cream
• mayonnaise
• green onion

Instructions

1. 1 Mix water, bourbon and Gravy Mix in small bowl until well blended. Set aside.
2. 2 Melt butter in large skillet on medium heat. Add onions; cook and stir 10 minutes or until softened and golden brown. Stir gravy mixture into skillet. Bring to boil. Reduce heat and simmer 5 minutes or until thickened. Remove from heat. Let cool.
3. 3 Mix sour cream and mayonnaise in medium bowl. Stir in cooled onion mixture. Sprinkle with green onions. Refrigerate at least 1 hour. Serve with chicken fries or chips.

By McCormick Spice

Ingredients

• ✓ bourbon
• bacon
• butter
• brown sugar
• corn syrup
• worcestershire sauce
• chipotle chile powder
• mixed nut
• crispy rice cereal square
• corn cereal
• pretzel
• oatmeal cereal square

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.
3. 3 Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.
4. 4 Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.
5. 5 Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.
6. 6 Pour snack mix into a thin, even layer on the prepared baking pans.
7. 7 Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.
8. 8 Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

By brianinbowlinggreen

Ingredients

• ✓ bourbon
• carrot
• brown sugar
• butter

Instructions

1. 1 Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
2. 2 Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

By Flipper

Ingredients

• ✓ bourbon
• cranberry
• white sugar

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cranberries, sugar, and bourbon together in a baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

By CULINARYJEN

Ingredients

• ✓ bourbon
• soy sauce
• brown sugar
• garlic
• pork tenderloin

Instructions

1. 1 Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
3. 3 Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

By Debbie

Ingredients

• ✓ bourbon
• heavy cream
• white sugar

Instructions

1. 1 In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

By Susan Hissam

Ingredients

• ✓ bourbon
• brown sugar
• soy sauce
• garlic
• pork rib

Instructions

1. 1 Process brown sugar, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Place ribs on grate, and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.

By Perri Pender

Ingredients

• ✓ bourbon
• ketchup
• apple cider
• cornstarch
• black pepper

Instructions

1. 1 Combine ketchup and bourbon in a small saucepan over medium-high heat.
2. 2 Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
3. 3 Remove sauce from heat and stir in black pepper; set aside to cool.

By Chef Mo

Ingredients

• ✓ bourbon
• barbecue sauce
• brown mustard
• molasses

Instructions

1. 1 In a medium bowl, mix together hickory flavored barbeque sauce, spicy brown mustard, molasses and bourbon. Use on prepared meats as desired.

By Frank Buettner

Ingredients

• ✓ bourbon
• sweet vermouth
• maraschino cherry
• ice

Instructions

1. 1 Place ice into a shaker.
2. 2 Pour bourbon and vermouth over ice; shake well.
3. 3 Pour into a cocktail glass and garnish with a cherry.

By Brad

Ingredients

• ✓ bourbon
• ketchup
• brown sugar
• hot dog

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ketchup, bourbon, and brown sugar in a saucepan over medium heat. Cook and stir until sugar dissolves, 2 to 3 minutes. Add hot dogs. Cover and simmer for 1 hour.
3. 3 Let cool completely before refrigerating for 24 to 48 hours.
4. 4 Reheat hot dogs by simmering in a pan over medium heat, about 5 minutes. Serve warm with toothpicks.

By islandgirlejfan

Ingredients

• ✓ bourbon
• buffalo wing sauce
• fig jam
• soy sauce
• garlic

Instructions

1. 1 Combine buffalo wing sauce, fig jam, bourbon, soy sauce, and garlic in a saucepan. Bring to a boil, stirring often. Reduce heat and simmer sauce until thickened, 10 to 15 minutes. Let cool before serving, 10 to 15 minutes.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ bourbon
• apple cider
• orange juice
• simple syrup
• apple

Instructions

1. 1 Combine the bourbon, apple cider, orange juice, and simple syrup. Stir.
2. 2 Serve with an apple slice.

By TheCocktailProjectcom

Ingredients

• ✓ bourbon
• pumpkin pie
• vanilla ice cream
• pumpkin pie spice
• milk
• whipped cream

Instructions

1. 1 Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
2. 2 Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.

By Matt Wencl

Ingredients

• ✓ bourbon
• lemon juice
• simple syrup
• mint leaf
• ice

Instructions

1. 1 Add bourbon, lemon juice, simple syrup, and mint leaves to a blender; blend on high until combined. Add ice; blend until reaches a slushy consistency. Divide among four glasses.

By SunnyDaysNora

Ingredients

• ✓ bourbon
• semisweet chocolate chip
• corn syrup
• vanilla wafer
• walnut
• candied cherry
• confectioners sugar

Instructions

1. 1 In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
2. 2 In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
3. 3 Store in an airtight tin for at least a week before serving.

By Cindy Laudico

Ingredients

• ✓ bourbon
• butter
• cream cheese
• confectioners' sugar

Instructions

1. 1 Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy.
2. 2 Add confectioners' sugar and bourbon. Beat until frosting is smooth and spreadable.

By Susan Hissam

Ingredients

• ✓ bourbon
• eggnog
• buttershots schnapps
• ice
• nutmeg

Instructions

1. 1 Pour eggnog, bourbon, and schnapps into a shaker. Fill with ice, then cover and shake until chilled.
2. 2 Strain into a chilled cocktail glass. Garnish with a dusting of fresh ground nutmeg.

By TheCocktailProjectcom

Ingredients

• ✓ bourbon
• clementine
• lemon juice
• simple syrup
• ice

Instructions

1. 1 Strain clementine juice into an old fashioned glass. Add bourbon, lemon juice, and simple syrup. Add ice; stir to chill, then serve.

By ERIKIM21

Ingredients

• ✓ bourbon
• mint
• peach nectar
• ginger liqueur
• ice

Instructions

1. 1 Muddle 5 to 8 mint leaves, depending on size, with peach nectar in a cocktail shaker until leaves are broken down, about 1 minute.
2. 2 Pour in bourbon and ginger liqueur and fill the shaker with ice. Close and shake until well chilled. Strain into a rocks glass with a large whiskey ice cube.
3. 3 Lightly slap 2 sprigs of mint between your hands to release their scent, then garnish the drink with them.

By Julie Tremaine

Ingredients

• ✓ bourbon
• horseradish mustard
• brown sugar
• honey
• hickory smoke flavoring
• ham

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ⅔ cup horseradish mustard, bourbon, brown sugar, honey, and liquid smoke in a small saucepan; bring to a boil. Reduce heat to medium-low; simmer glaze, stirring frequently, until thickened, at least 30 minutes.
3. 3 Liberally coat ham with remaining horseradish mustard; place in a roasting pan. Spoon glaze over ham.
4. 4 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into center of ham reads 160 degrees F (72 degrees C), about 2 hours. (Generally bake 22 minutes per pound.)

By PFraser

Ingredients

• ✓ bourbon
• egg
• white sugar
• dark rum
• whipping cream
• half-and-half
• milk
• brandy
• nutmeg

Instructions

1. 1 Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
2. 2 Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
3. 3 Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
4. 4 Serve in small cups or glasses dusted with a pinch of nutmeg.

By Baumannowski

Ingredients

• ✓ bourbon
• margarine
• brown sugar
• yellow cake mix
• water
• egg
• oatmeal
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream margarine and brown sugar together in a bowl using an electric mixer. Add 1/2 of the cake mix, water, and egg; blend thoroughly. Stir in remaining cake mix, oats, pecans, and bourbon.
3. 3 Drop batter by teaspoonfuls onto ungreased cookie sheets.
4. 4 Bake in the preheated oven on the top racks until edges are set and golden, about 10 minutes.

By eyegug

Ingredients

• ✓ bourbon
• water
• sugar
• mint
• ice cube

Instructions

1. 1 Place a tall glass in the freezer until frosted.
2. 2 Stir water and sugar together in the prepared glass until sugar dissolved. Twist each mint leaf to release the scent and flavor; add to the glass. Pour bourbon into the glass, it should be about 1/4 full. Add ice and stir; garnish with a mint leaf.

By TerryWilson

Ingredients

• ✓ bourbon
• nut
• confectioners' sugar
• butter
• waxed paper
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Place nuts in a sealable jar. Pour bourbon over nuts; seal and allow to soak for 8 hours to overnight.
3. 3 Mix sugar and butter in a medium bowl; fold in soaked nuts with bourbon. Form mixture into 3/4-inch balls and refrigerate for 8 hours to overnight.
4. 4 Line a baking tray with waxed paper; set aside.
5. 5 Melt chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
6. 6 Roll balls in melted chocolate to coat; arrange on the prepared tray. Store in the refrigerator until serving.

By KY Piano Teacher

Ingredients

• ✓ bourbon
• angostura bitters
• sweet vermouth
• cherry
• lemon peel
• ice

Instructions

1. 1 Stir all ingredients with ice in a mixing glass.
2. 2 Strain into a chilled cocktail glass.
3. 3 Garnish with a cherry and/or lemon peel.

By TheCocktailProjectcom

Ingredients

• ✓ bourbon
• sugar
• rum
• brandy
• vanilla extract
• nutmeg
• salt
• half-and-half
• heavy cream
• egg

Instructions

1. 1 Mix sugar, rum, bourbon, brandy, vanilla, nutmeg, and salt in a blender on medium speed until combined. Transfer to a large bowl.
2. 2 Pour half-and-half, cream, and eggs into the blender; mix on low speed until combined. Carefully pour into the liquor mixture and stir to combine.
3. 3 Ladle combined mixture back into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher.
4. 4 Refrigerate eggnog until cold, 1 to 2 hours, before serving.

By JACK BERGGREN

Ingredients

• ✓ bourbon
• ice cube
• maple syrup
• orange liqueur
• clementine
• lemon

Instructions

1. 1 Place ice cubes in a cocktail shaker; add bourbon, maple syrup, orange liqueur, clementine juice, and lemon juice. Cover and shake until the outside of the shaker has frosted, about 15 seconds. Strain into a chilled martini glass.
2. 2 Light a match or lighter over cocktail; squeeze clementine peel strip near flame to ignite peel's oil. Rub peel on rim of glass; drop peel into cocktail.

By Doc Simonson