Bourbon & Bacon chicken

Bourbon & Bacon Chicken Glaze

1 lb boneless, skinless chicken breasts

Bourbon & Bacon Caramel Sauce, to taste

Preheat oven to 350 degrees.  Place foil over cookie sheet with taller sides. Spray with non-stick spray.   Place chicken on pan and spoon caramel sauce over the chicken to taste, reserving at least a spoonful.  Bake for approx. 30-45 minutes.  Place the remaining caramel sauce over the chicken and continue to bake until chicken reaches an internal temperature of 165 degrees.  Enjoy!


Caramel Peach Cobbler

  • 6 fresh peaches or 1 29 oz can sliced peaches (peeled, pitted and sliced)
  • 1/2 t. vanilla extract
  • 1 c. flour
  • 3/4 c. sugar
  • 1/4 c. brown sugar
  • 1/2 c. oats
  • 1/2 t. ground cinnamon
  • 1/4 t. salt
  • 1/2 c. butter
  • Caramel Sauce to taste (recommended: Vanilla Bourbon, Salted or Maple Bourbon)

Preheat oven to 375 degrees.  Grease 13 x 9 pan and place prepared peaches in bottom of dish in a single layer, sprinkle with vanilla extract.  In a medium bowl, mix flour, oats, sugars, cinnamon and salt.  Cut in the butter using a pastry cutter, a fork or your hands until crumbly.  Sprinkle crumb mixture evenly over the peaches and bake for 45 minutes, until the peaches are bubbling and the topping is browned. 

Drizzle with caramel sauce while still warm. Enjoy!


Caramel Crunch Apple Pie

  • 1 9 inch pastry crust
  • 3 T. flour
  • 6 c. thinly sliced pealed apples
  • 1/2 c. sugar
  • 1 t. cinnamon
  • 1/8 t. salt
  • 1 c. brown sugar
  • 1/2 c. oatmeal
  • 1/2 c. flour
  • 1/2 c. butter
  • Pecan Pie Caramel Sauce to taste (or other flavored caramel sauce of choice)

Stir together brown sugar, flour and oats.  Cut in 1/2 c. butter until topping is like coarse crumbs.  Set aside.  In a large bowl, stir together the sugar, flour, cinnamon and salt.  Add apple slices and gently toss until coated.  Transfer apple mixture to pie shell.  Sprinkle crumb topping over apple mixture.  Place pie on a cookie sheet and cover the edges of the pie with aluminum foil.  Bake at 375 degrees for 25 minutes then remove the foil and put back in for another 25-30 minutes without foil.  Remove from oven.  Drizzle caramel sauce over pie.  Let cool.  Enjoy! 


 Maple Brown Sugar Ham Glaze

  • Maple brown sugar caramel sauce, to taste
  • 1 lb boneless sliced ham or spiral sliced ham

Place ham in the crock-pot.  Cover with a layer of maple brown sugar caramel sauce and in between slices.  Heat on low for about 4 hours until heated through or about 2 hours on high heat, depending on size.  You can continue to baste the ham throughout the heating process, if desired. Serve warm and drizzle with more sauce.  Enjoy!


 Caramel Popcorn

  • 4 quarts popped corn
  • Caramel sauce to taste

Pop corn in to large bowl.  Sift out kernels with fingers while transferring popcorn to a paper bag.  Drizzle popcorn with caramel sauce of your choice (heating in microwave in 10 second increments if needed to soften).  Fold over the top of the paper bag and shake for several seconds.  Place in microwave and heat for one minute and 30 seconds.  Using pot holders, remove bag and shake thoroughly.  Please in microwave for another one minute and 30 seconds.  Remove bag with pot holders and shake thoroughly again.  Pour contents into a bowl or baking sheet to cool.  Enjoy! 


Marshmallow Cream Frosting

  • 1 c. butter, softened
  • 6 c. Powdered Sugar
  • 1- 16 oz jar Marshmallow Cream (or Chocolate Marshmallow Cream)
  • 1 T. milk

In a stand mixer, beat softened butter until light and fluffy (approximately 3 minutes).  Gradually add in powdered sugar one cup at a time and beat thoroughly.  Add in marshmallow cream and continue to mix while adding in milk (add more milk if you want a softer frosting).  

Decorate your favorite cake!  Goes well with most any flavor of cake, but we like dark chocolate and vanilla almond.