Do you supersize your thunder thighs at the drive up?

[starrynightin64]

LOL eh its all in good flirty fun

I don't do that much either...
just hang out with good friends here
and occasionally offer to cook dinner

 

[koalabear]

I don't do that much either...


and occasionally offer to cook dinner

no comment......

 

[koalabear]

PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING

Crust
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

Filling
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg, freshly grated
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup light brown sugar, firmly packed
3 8-ounce packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tbsp. cornstarch
1 tsp. vanilla
1 tbsp. Maker's Mark

Topping
2 cups sour cream
2 tbsp. granulated sugar
1 tbsp. Maker's Mark
9 pecan halves for garnish

Crust
In a bowl, combine the cracker crumbs, pecans and the sugars. Stir in the butter, press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch spring-form pan. Chill the crust for one hour.

Filling
In a bowl, whisk together the pumpkin, egg, cinnamon, nutmeg, ginger, salt and brown sugar. In a large bowl with an electric mixer, cream together the cream cheese and granulated sugar. Beat in the cream, cornstarch, vanilla, bourbon, and pumpkin mixture. Beat the filling until it is smooth.

Bake
Bake cheesecake in a springform pan at 350 degrees for 45 minutes. Cool for 3 hours.

Topping
In a bowl, whisk together sour cream, sugar and Bourbon.

Spread sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

 

[koalabear]

Bourbon Balls
Yield: 36 servings
3 c Vanilla wafer crumbs
1/2 c Finely chopped pecans
1/2 c Unsweetened cocoa
2 c Confectioner's sugar
1/2 c Maker's Mark
3 tb Light corn syrup
Salt, if desired
1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts.
2. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight.

 

[koalabear]

Bourbon Cake
1 cup chopped walnuts
1 (18.5 ounce) package yellow cake mix
1/2 cup Maker's Mark
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup butter
1/2 cup white sugar
1/8 cup water
1/4 cup Maker's Mark

Directions 1: Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan. 2: Mix together the yellow cake mix, 1/2 cup Maker's Mark, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts. 3: Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top. 4: To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in Maker's Mark. Drizzle and smooth glaze evenly over the top and sides of cake.

 

[koalabear]

Sweet Potato Pie, Southern Style
2 cups cooked and mashed sweet potatoes
2 eggs
1 1/4 cups evaporated milk
3/8 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons Maker's Mark
4 tablespoons melted butter
1 (9 inch) unbaked pie crust

Directions: 1: Preheat oven to 425 degrees F (220 degrees C). 2: Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, Maker's Mark, eggs and butter or margarine. Blend until smooth. Pour into pie shell. 3: Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

 

[koalabear]

Maker's Mark Chocolate Pecan Pie
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
1/4 cup Maker's Mark
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup pecan pieces
1 unbaked pastry shell fitted into a 9 inch deep-dish pie plate

Preheat oven to 325 degrees F.
Combine first 3 ingredients in a small sauce pan and cook over medium heat, stirring constantly, until butter melts and sugar dissolves.
Cool slightly.
Beat eggs, Maker's Mark, vanilla, and salt in a large bowl gradually add sugar mixture, beating well with a wire whisk.
Stir in chocolate chips and pecans; pour into pastry shell.
Bake for 50-55 minutes, or until set.
Serve warm or chilled
Yield: 1 deep dish pie

 

[koalabear]

Star Hill Pears
4 cups sugar
2 cups water
approx. 1/8 teaspoon sorghum or molasses
6 pears (at least)
2 cups Maker's Mark Bourbon Whiskey
approx. 1 teaspoon cardamom
Premium (French) vanilla ice cream

In a saucepan over medium heat, create a syrup by heating water and adding sugar, stirring constantly until all of the sugar is dissolved.
Since the strength of molasses is variable, add molasses dropwise to syrup until the flavor of Cracker Jack is reached, being careful not to be scalded tasting the hot liquid.
Simmer the flavored syrup, covered, stirring occasionally.

Peel, quarter and core only the best pears, cutting out any bruises, avoid mealy specimens. (Newly fallen, tree-ripened pears are optimal.) Add pear slices to the flavored syrup. Carefully add Maker's Mark Bourbon as the heat will cause the flammable alcohol to boil off very quickly. Add the cardamom.

Cover saucepan. Simmer over medium low heat. Stir occasionally.
Once the pears are cooked through such that a fork will penetrate easily. Remove the pears from the syrup with a slotted spoon.

Additional batched of pears may be prepared, adding more Maker's Mark Bourbon and cardamom with each batch.
Once all the pears are cooked and removed from the syrup, heat syrup uncovered over medium-high heat, stirring constantly, to thicken syrup into a rich amber sauce.

Serve pears and sauce over vanilla ice cream.

 

[koalabear]

Maker's Mark Iced Brownies
4 squares unsweetened chocolate (melt & cool)
1/2 cup butter (softened)
1/2 cup margarine (softened)
2 cups sugar
4 eggs
2 tsp. vanilla
1-1/2 cup flour + 1 Tbs Flour mixed with 1 tsp. baking powder
1/2 cup Maker's Mark
1 cup chopped pecans
Cream butter, margarine, sugar and add melted chocolate. Beat in eggs one at a time. Add vanilla, gradually beat in flour and baking powder mixture alternating with bourbon. Add 1 Tbs. of flour mixture last. Fold in chopped pecans.

Pour into a greased-lightly floured 9x13 pan. Bake at 350ƒ for about 20 minutes. Stick with toothpick in the middle to make sure it's done. Remove from oven & cool. The brownies will fall slightly. Top with Bourbon Icing


Bourbon Icing
1 lb. of powdered sugar (sifted)
1 stick of butter melted
2 squares of unsweetened chocolate
1 tsp. vanilla
1/4 cup Maker's Mark
Melt butter and chocolate squares together. Add vanilla and bourbon. Gradually add powdered sugar. If icing is too stiff to spread, add more bourbon, one teaspoon at a time, until it's the right consistency to spread.

 

[koalabear]

Bourbon Beef Tenderloin

Recipe Summary
Prep Time: 1 hour Cook Time: 45 minutes
Yield: 8 to 10 servings
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin, silver connective tissue removed
Oil, to brush grill

Preheat grill or oven to 350 degrees F.
Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.

When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.

 

[koalabear]

Joe's Maker's Marinade

2oz Makers Mark
1tsp Red Peppers Flakes
1/8tsp Thyme
1/8tsp Cilantro
1/8tsp Garlic Salt
4oz Rice wine Vinegar
4oz Teriyaki Sauce
5-6 Medium to large Chicken Breasts
In a stainless steel bowl mix well all ingredients. Trim fat off breasts place Chicken in bowl toss with Marinade. Let stand in for 1/2 to 2 Hours in refrigerator. Best when cooked on a grill also may be sauteed. Slice for salad whole for sandwich or just cut and eat with a salad

 

[koalabear]

BOURBON CHICKEN

3 pounds Boneless/Skinless Chicken Thighs
3 Cups Maker's Mark Bourbon
3 Cups Brown Sugar
1 Cup Soy Sauce
½ Cup White Wine
6 Ounces Olive Oil
3 Teaspoons Worcestershire Sauce
2 Teaspoons Liquid Smoke
1 Teaspoon Powdered Ginger Garlic, Pepper and Salt to taste

Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish. Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice.

 

[koalabear]

Makers Mark / honey salmon

8 oz. salmon steaks 1 in. thick

3/4 cup Makers Mark, 1/2 cup packed brown sugar, 2 tablespoons honey, 2 teaspoons soy sauce, 1/2 teaspoon ground ginger, 1/4 teaspoon pepper.

Marinate 1 hour turning occasionally. Grill 10-12 minutes, brush once halfway thru grilling time.

 

[koalabear]

Baked Ham with Bourbon Glaze
1 cup Honey
1/2 cup Molasses
1/2 cup Maker's Mark
1/4 cup Orange Juice
2 tablespoons Dijon Mustard
1 6 to 8 pound smoked ham half

Microwave honey and molasses to soften (be careful, not too much) and mix all ingredients together. Make 1/4 inch deep cuts in ham in a diamond pattern. Pour glaze over ham. Bake on lower rack at 350 for 2 - 2.5 hours or until an accurate meat thermometer reads 140 degrees, basting every 15 minutes.

 

[koalabear]

Caramelized Onions and Mushrooms with Makers Mark

2 med. onions, sliced thinly
4 oz of mushrooms sliced
1/2 stick of butter
salt
1 1/2 oz of Makers Mark

Melt butter in heavy 12 inch fry pan. Once butter is melted, add sliced onions and salt them to taste. Stir onions around until coated and then cover with a lid for 10 minutes over medium heat. At this point onions should have started to release their water and become translucent. Remove lid and continue to saute onions until they achieve a brown color. (Don't worry if some have turned black in color, the darker you can get them without burning is great!) Add mushrooms. Saute them until they have released their water and it has mostly evaporated. At this point REMOVE PAN FROM STOVE. Add the Makers Mark and return to stove. Be careful, and if it ignites let it burn itself out. This is what you want. Once done, spoon out over steak, hamburger or eat right there!

 

[koalabear]

Cast-Iron Cornbread

1 egg

¼ cup bacon drippings or vegetable oil

2 cups self-rising cornmeal mix*

About 1 1/3 cups milk or 1 ¾ cups buttermilk

Heat the oven to 450°F. Grease a 9-, 10-, or 12-inch cast-iron skillet and place it in the oven to get it good and hot. Combine egg and oil in a medium mixing bowl and blend well. Stir in the cornmeal mix and milk until smooth and creamy. The batter should be easily poured like pancake batter. If it seems a bit thick, add a little more milk or water.

Pour the batter into the hot skillet and bake until the crust is golden brown. The 9-inch skillet will take about 20 to 25 minutes to bake; the large skillet will take about 15 to 18 minutes to bake; and the medium skillet will take somewhere in between. Makes 8 servings.

* If you can't find it, then try 1 ¾ cups plain white or yellow cornmeal blended with 1/4 cup of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon salt.


Add one or some of these to the basic cornbread recipe:

1 cup shredded cheddar or Jack cheese

½ cup crumbled bacon, pork cracklings, or diced country ham

1 cup crumbled cooked sausage

1 or 2 small cans chopped green chilies

1 small can cream-style corn

½ cup sautéed onions and diced green bell peppers

½ cup sugar

 

[koalabear]

Apple Crisp Coffee Cake

Crisp Topping

1 cup chopped pecans

¾ cup all-purpose flour

¾ cup brown sugar

½ cup (1 stick) butter, melted

½ teaspoon cinnamon

¼ teaspoon salt


Cake

2 cups self-rising flour

1 ½ cups sugar

½ cup (1 stick) butter, melted

1 cup sour cream

3 eggs, beaten

2 teaspoons vanilla

2 Granny Smith or Golden Delicious apples, peeled, cored, and diced

Heat oven to 350°F. Grease a 9 x 13-inch baking pan. Combine all the Crisp Topping ingredients in a mixing bowl with a fork until crumbly. Set aside.

Combine flour and sugar in a large mixing bowl. Stir in butter, sour cream, eggs, and vanilla until smooth. Pour into the greased pan. Sprinkle with apples, then the Crisp Topping. Bake 30 to 45 minutes or until toothpick inserted in the center comes out clean. Serve warm or at room temperature. Makes 16 servings.

 

[koalabear]

Skillet Steaks with Lynchburg Pan Sauce

2 Porterhouse or T-bone steaks, about 1 ½ to 2 inches thick

Vegetable oil

Salt and pepper

2 tablespoons butter

1 tablespoon Worcestershire sauce

¼ cup Jack Daniel's® Tennessee Whiskey

Heat a large cast-iron skillet over high heat until very hot, about 10 minutes. Generously rub steaks with oil and sprinkle with salt and pepper. Cook steaks one at a time. Sear steak on one side, about 5 minutes. Flip and cook an additional 5 minutes for medium-rare; 6 minutes for medium. Remove the steak from the skillet and keep warm.

Repeat with the second steak and keep warm. Melt the butter in the skillet; stir in the Worcestershire sauce and Jack Daniel's®. Bring to a boil and cook about 2 minutes. Slice steaks, if desired. Pour sauce over steaks and serve immediately. Makes 4 servings.

 

[koalabear]

Oven BBQ Tennessee Pork Tenderloin

¼ cup Jack Daniel's® Tennessee Whiskey

¼ cup soy sauce

¼ cup ketchup

½ cup brown sugar

½ teaspoon garlic powder

2 pounds pork tenderloin

Heat the oven to 450°F. Combine all ingredients except the pork tenderloin in a small saucepan. Bring to a boil and simmer until slightly thickened, about 5 minutes. Place the tenderloin on a foil-lined baking or roasting pan. Brush with the sauce. Roast for about 30 minutes until the internal temperature is 150°F. Remove from the oven and let the meat rest about 10 minutes before slicing. Makes 6 servings.

 

[koalabear]

Clear Vinegar Slaw

1/2 cup cider vinegar

1/2 cup sugar

1/2 cup water

1 teaspoon salt

16 ounces (about 8 cups) grated or finely shredded cabbage or packaged slaw mix

Combine vinegar, sugar, water, and salt in a small bowl. Blend well, but don't worry that the sugar hasn't dissolved completely. Pour dressing over the cabbage in a large bowl. Stir thoroughly. Serve it good and cold. Makes 8 servings.

 

[koalabear]

Jack's All-Purpose BBQ Glaze

½ cup Jack Daniel's® Tennessee Whiskey

½ cup soy sauce

½ cup ketchup

1 cup brown sugar

1 teaspoon garlic powder



Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 2 cups.

 

[koalabear]

Grilled and Glazed Salmon

2 cloves garlic, minced

2 tablespoons oil

1 tablespoon grated fresh ginger

½ cup orange juice

¼ cup hoisin sauce

¼ cup Jack Daniel's® Tennessee Whiskey

2 tablespoons soy sauce

1 medium orange cut into thin slices, each slice cut in half

4 to 6 salmon steaks or fillets (about 8 ounces each)

Cook garlic in oil in a small saucepan over medium heat until softened, about 2 minutes. Stir in the remaining ingredients except the salmon and bring to a boil. Simmer the sauce about 15 minutes or until slightly thickened. Place salmon on squares of aluminum foil.

Grill over medium-high heat with the cover down about 10 minutes.

Brush with the glaze and continue to cook 2 to 3 minutes longer or until the fish is cooked through. Serve fish with additional warm sauce spooned over each portion. Makes 4 to 6 servings.

 

[koalabear]

Tennessee Whiskey Burgers

1 ½ pounds ground beef

6 slices cheese (optional)

6 strips cooked bacon (optional)

6 buns or English muffins

Smoky Jack Burger Sauce

3 tablespoons Jack Daniel's® Tennessee Whiskey

3 tablespoons Worcestershire sauce

2 teaspoons garlic salt

2 teaspoons liquid smoke

Chili Jack Burger Sauce

3 tablespoons Jack Daniel's® Tennessee Whiskey

3 tablespoons Worcestershire sauce

2 teaspoons garlic salt

2 teaspoons chili powder

For either burger recipe, combine all sauce ingredients in a small bowl. Add 3 tablespoons of the whiskey sauce to the ground beef in a large mixing bowl. Blend well with your hands and form into 6 patties. Sear the patties about 2 to 3 minutes per side directly over high heat. Reduce heat to medium or move to a cooler area of the grill. Baste both sides with the remaining sauce and grill until the burgers are cooked through. During the last minutes of cooking, top with cheese and bacon, both optional, and lightly toast the buns or English muffins over medium heat. Makes 6 servings.

 

[koalabear]

Miss Mary's Fudge Pie

¼ cup (½ stick) butter

1 ½ cups sugar

3 tablespoons cocoa powder

2 eggs, beaten

½ cup evaporated milk

1 tablespoon Jack Daniel's® Tennessee Whiskey

1 (9-inch) graham cracker piecrust

Sweetened whipped cream

Heat oven to 350°F. Melt butter in a saucepan over medium heat. Stir in sugar and cocoa powder. Stir in eggs, evaporated milk, and Jack Daniel's®. Pour into the prepared piecrust and bake for 30 to 35 minutes or until set. Cool completely. Serve slices with a dollop of whipped cream sweetened with sugar and a little Jack Daniel's®.

Sprinkle cream with a dusting of cocoa powder. Makes 8 servings.

 

[koalabear]

Jack Daniel's Bread Pudding

1 cup raisins

1 tablespoon fresh orange or lemon zest

1/3 cup Jack Daniel’s® Tennessee Whiskey

7 cups cubed white bread, lightly toasted

4 eggs

1 cup sugar

3 cups milk

1 teaspoon vanilla

¼ cup (½ stick) butter, cut into small pieces

Nutmeg, to taste

Combine the raisins, zest, and Jack Daniel's® in a small bowl. Let soak about 20 minutes. Butter a 9 x 13-inch baking dish. Place bread cubes in the prepared dish. Whisk together the eggs and sugar in a large mixing bowl. Stir in the milk and vanilla. Sprinkle the raisin mixture evenly over the bread cubes. Pour the egg mixture over the bread and let stand about 15 minutes. Heat the oven to 375°F. Dot the top of the pudding with butter and sprinkle with nutmeg. Bake until golden brown and set in the center, about 35 to 40 minutes. Serve warm. Drizzle each serving with heavy cream, if desired. Makes 12 servings.