eanwhile, in large bowl, beat Bourbon Cream ingredients with electric mixer on
itted with flat beater, beat cream cheese at medium speed to
flat beater, beat the cream cheese at medium speed to
n prepared pan.
Beat cream cheese at medium speed with
Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.
Bake in the preheated oven until browned around the edges, 18 to 22 minutes.
n rack.
For Bourbon Cream, beat cream, sugar and bourbon until soft peaks
br>In a large bowl, cream butter, white sugar and brown
ubble, add the bourbon.
Be careful, the bourbon will ignite, if
Combine potatoes, water, and 1/2 tsp salt in slow cooker.
Cover and cook until potatoes are tender, 4-5 hours on LOW or 3-4 hours on HIGH.
Drain potatoes and return to now empty slow cooker.
Mash potatoes with potato masher until smooth.
Fold in melted butter, bourbon, cream, and sugar, adjusting consistency with extra warm cream as needed.
Season with salt and pepper to taste and serve.
Mashed potatoes can be held on WARM or LOW setting for up to 2 hours; loosen with extra warm cream as needed before serving.
Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.
Preheat oven to 350\u00b0F.
Mix eggs, butter,sugar, bourbon, cream, milk, vanilla, cinnamon and nutmeg in a large bowl.
Add bread and chocolate chips and stir well.
Spray a 10x13 baking dish with cooking spray and add bread mixture.
Bake for 1 hour.
Sprinkle with confectioners sugar.
Serve with whipped cream.
Then add the wine and bourbon and let reduce and scrape
br>Add the stock and bourbon. Boil the mixture until it
In a mixing bowl, whip together cream, milk, pudding mix and bourbon.
Refrigerate until slightly thickened.
Serve on or beside slices of pie.
Heat oven to 350\u00b0.
Melt butter.
Beat yolks and sugar until light in color.
Beat in cornmeal and flour.
Continue to beat while adding melted butter, bourbon, cream or milk and vanilla. Pour into crust and bake until a knife comes out clean, approximately 30 minutes.
Let pie cool before eating.
Mix melted butter and sugar with mixer until creamy. Add bourbon. Cream in blender until perfectly smooth (this is the secret). Add nuts.
Set in refrigerator until firm enough to roll into 1-inch balls.
Place balls on wax paper or a large pan. Refrigerate overnight.
Melt chocolate and paraffin in double boiler.
Using 2 tablespoons, dip balls into chocolate and completely cover.
Place separated balls on large pan. Refrigerate until firm.
They keep better if refrigerated or frozen.
Combine cream, milk and sugar in a heavy saucepan or double boiler.
Heat until warm and sugar is completely dissolved.
Beat egg yolks until slightly creamy.
Add 1 cup cream mixture to the yolks while whisking lightly, mix thoroughly.
Continue to whisk, add remaining cream.
Cook over medium heat, stirring constantly until back of spoon is thinly coated, about 8 minutes.
DO NOT allow mixture to boil or custard will curdle.
Cool and use in ice cream recipes.
Makes 1 quart.
s dissolved. Stir in heavy cream, leftover juice from the berry
In small mixer bowl, combine cream, confectioners sugar and vanilla. Beat until stiff.
Serve cold.
Yields 2 cups.
mount called for in most recipes as this has a very