Bourbon Bites Recipes

BROWNIE BOURBON BITES

Brownie Bourbon Bites image

Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!-Paula Kirchenbauer, Newton, New Jersey

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup bourbon
1 cup all-purpose flour
3 tablespoons baking cocoa
1/2 cup miniature semisweet chocolate chips
1 cup coarsely chopped pecans

Steps:

In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours., Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies are set, 8-10 minutes. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

BOURBON BITES

Bourbon Bites image

These are served at every potluck I've ever been to....and this recipes makes a BUNCH! You can also substitute link sausage for the weiners.

Provided by Sherrybeth

Categories Kid Friendly

Time 3h20m

Yield 40-50 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs hot dogs
2 cups brown sugar
1 1/2 cups Bourbon
1 1/2 cups chili sauce

Steps:

Cut the weiners into bite sized pieces.
In a medium bowl combine the brown sugar, bourbon and chili sauce until well blended.
In a large crockpot, place the weiner bites then cover them with the sauce.
Cook on medium high for 3-4 hours.
These can be served directly from the crockpot or in a chafing dish.
They can also be made a day ahead of time and allowed to cook all night on low (my preference).

Nutrition Facts : Calories 189.3, Fat 10.1, SaturatedFat 4, Cholesterol 18.1, Sodium 530.3, Carbohydrate 14.1, Fiber 0.6, Sugar 12.8, Protein 4.1

KENTUCKY BOURBON STEAK BITES

Kentucky Bourbon Steak Bites image

Provided by Food Network

Categories appetizer

Time 1h55m

Yield 36 hors d'oeuvres

Number Of Ingredients 12

Ingredients

2 pounds filet mignon
1 cup Kentucky bourbon
Salt
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 large white onion, sliced
1 large red onion, sliced
1 baguette French bread
1/2 cup sour cream
3 tablespoons prepared horseradish
1 bunch flat leaf parsley

Steps:

Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.

CAJUN BOURBON CHICKEN BITES

Cajun Bourbon Chicken Bites image

This is a copycat recipe for the cajun chicken bites served in the food court in some malls. My family loves it. The prep time does not include the marinade time.

Provided by PanNan

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken thighs (I think breast meat is too dry for this recipe) or 1 lb other boneless skinless chicken pieces, cut in bite-size chunks (I think breast meat is too dry for this recipe)
1/2 cup soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried onion flakes
1/2 cup Bourbon (like Jim Beam)
2 tablespoons white wine

Steps:

Mix all the marinade ingredients, except white wine, in a zip lock bag.
Put chicken pieces in the bag.
Refrigerate at least several hours (preferably overnight).
Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.
Remove chicken.
Scrape pan juices with all the brown bits and pour into a skillet.
Add any remaining marinade and add 2 tbsp white wine to the skillet.
Heat and add chicken.
Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.

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