Ingredients:

Steaks:

• 4 top sirloin steaks (4 ounces each), about 1 inch thick, at room temperature
• Coarse salt and fresh ground pepper, to taste
• 2 tablespoons dijon mustard, divided
• 2 tablespoons butter, divided

Bourbon Sauce:

• 1/3 cup bourbon
• 1/4 cup low sodium soy sauce
• 1 teaspoon low sodium Worcestershire sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 2/3 cup half and half (or evaporated milk or light heavy cream)
• Dried parsley for garnish

Directions:

1. Season steaks with salt and pepper; set aside for 20 minutes.
2. Rub steaks with dijon mustard.
3. Heat a large cast-iron skillet over medium-high heat.
4. Transfer steaks to heated skillet, two at a time, adding 1 tablespoon butter.
5. Cook until browned and to desired doneness, about 3-4 minutes per side for medium-rare.
6. Remove steaks from skillet; set aside.
7. Repeat with remaining steaks.
8. For the sauce, whisk together bourbon, soy sauce, Worcestershire sauce, brown sugar, basil, and rosemary in a bowl.
9. Add sauce to skillet, cook over medium heat for 2 minutes, or until slightly reduced.
10. Stir in half & half, cook until thickened.
11. Return steaks to skillet, coat with sauce.
12. Garnish with parsley. Serve.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 368 kcal | Servings: 4 servings

Ingredients:

• 1 lb chicken (can use up to 2 lbs with the amount of sauce)
• 1 tsp garlic, minced (adjust to taste)
• 1/2 tsp ginger
• Pinch of crushed red pepper flakes
• 1/4 cup apple juice
• 1/2 cup brown sugar
• 2 tbsp ketchup (adjust to taste)
• 1 tbsp apple cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce
• 2 tbsp cornstarch

Directions:

1. Put all ingredients (except chicken and cornstarch) into the crockpot, mix to create the sauce.
2. Add the chicken to the sauce (even if partially frozen).
3. Cook on high for 4-6 hours or low for 8-10 hours.
4. About an hour before serving, mix cornstarch with a few spoonfuls of the sauce in a cup or bowl until dissolved.
5. Add the cornstarch mixture to the chicken and let it cook for the remaining time.
6. If short on time, skip cornstarch for a thinner sauce.
7. Serve over rice.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

Ingredients

• 1 loaf French bread, cut into 1-inch cubes
• 4 cups milk
• 3 eggs
• 2 cups sugar
• 3 tablespoons butter
• 2 1/2 tablespoons vanilla

Bourbon Sauce

• 1 stick butter, softened
• 1 cup sugar
• 1 egg
• 2 tablespoons bourbon
• 1/2 teaspoon vanilla

Here’s how to make it:

1. Put the bread cubes into a large mixing bowl.
2. Pour the milk over the bread and allow it to soak about 10 minutes.
   Add the remaining ingredients to the bowl. Mix well.
3. Pour the mixture into a lightly greased 3-quart casserole dish.
4. Bake in a preheated 325-degree F oven for about 1 hour.
5. To make the bourbon sauce, melt the butter and sugar together in a sauce pot. Add the egg and whisk to combine.
   Cook for 1 minute. Remove from the heat and stir in the bourbon and vanilla.
6. To serve, spoon the bread pudding into serving bowls and top with the bourbon sauce.

Unless you’re a big fan of the smoky spirit, you might not realize that scotch, bourbon, and whiskey are not three names for the same drink. It makes sense that scotch hails from Scotland and Tennessee Whiskey comes from Tennessee, but you’d have to be a real whiskey aficionado to know that bourbon was originally developed in Kentucky.

These rum balls are SO much better than the dried out ones that use nuts!
These are so decadent they are like chocolate rum truffles!
Nut free and chocolate cake based!

Ingredients
1 9×13 baked chocolate cake use a mix or my cake recipe
1/2 cup dark or spiced rum or bourbon
1/4 cup sweetened condensed milk
1/3 cup chocolate sprinkles

Instructions
Crumble up the baked cake into a medium mixing bowl.
Add in the rum and the condensed milk.
Mix together until all of the ingredients are combined and the cake is now a dough that can be rolled into balls.
Roll the mixture into one inch balls, then roll the balls into the chocolate sprinkles, covering them completely.
Place the rum balls on a parchment lined baking sheet.
Freeze them individually first, then transfer to a sealed container to keep frozen.