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These Apple Fritter Scones Are To Die For!

I have only three words to say about these apple fritter scones; Oh. My. Goodness. Not only are the scones incredibly tasty, but that mouthwatering glaze takes these to a whole new level. I wouldn’t mind having these for breakfast, lunch and dessert – every single day of the week!

I haven’t always been a huge fan of scones, and that’s probably because I haven’t had much luck choosing the recipe. Everything I’ve tried has turned out rather dry and bland, but that certainly isn’t the case with these scones.

I think it must be the apple sauce that makes these so moist and delicately sweet. I would imagine using homemade apple sauce would make these even better, but I used store-bought and they still turned out heavenly.

As if that wasn’t enough there’s this stupendous maple syrup glaze with a touch of bourbon… Now, I don’t like bourbon at all but apparently the combination of these two has just become my new favorite! Sooo yummy!

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Quick Tip: Adjust the maple syrup/bourbon ratio to your taste.

As a young girl, I can remember my grandma making rice pudding to eat in the morning for breakfast. She would typically do this on a Sunday before church. Sometimes, grandma would make rice pudding when she made a big dinner. Everyone always loved it. Leftover rice pudding was my favorite. You would add a little milk to your bowl and warm the pudding up in the microwave. Absolutely delicious! And you know what? Rice pudding is incredibly easy to make, too!

There are many variations in the way rice pudding can be made, but this recipe seems to be my favorite. it’s warm, creamy, and very dreamy! I just find something extremely comforting about rice pudding. I enjoy its overall texture, the tastes, and how filling it is. I think rice pudding makes a wonderful breakfast options because it’s a heavy dessert and sits in your tummy keeping you full until lunchtime. Kids love the stuff, too!

Recipe and photo courtesy of Ree Drummond.

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Quick Tip: This recipe calls for raisins. Feel free to use either dark or gold. Yum!

Whenever a recipe has the words “butter,” and “browned,” I know it’s going to be delicious.  Of course everyone knows how to make mashed potatoes, but I bet you’ve never made them like this!

As Julia Child used to say, a little sauce for the sauce and a little sauce for the cook.  This recipe is no joke, with it’s bourbon flare.  The flavor is outstanding.  The recipe serves about 8 people, and takes minutes to make.

Recipe and photo courtesy of Cooking Light

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Have you been searching for a recipe for a special cake to serve your guests in your next get-together? What would be a better way to make an impression than a gorgeous, delicious dessert on top of a great dinner! This Bourbon Pecan Cake really is a special taste of the South – rich in flavor, yet well balanced and with a light, fluffy texture.

Yes, we Southerners do like our bourbon whiskey, and you don’t have to get the least bit tipsy to enjoy the great flavor it provides (unless you want to, of course). This is a surprisingly easy cake recipe that complements the naturally rich flavor of bourbon with cinnamon and pecans (with just a bit of salt to balance all of the flavors) while making use of a couple of simple ingredients and easy tricks to keep the cake really light and fluffy. And you don’t have to bend over backwards to make it!

Recipe and photo courtesy of Food Network

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Quick tip: Use a single bundt pan for this recipe.

Are You Ready To Sample Some Of This Incredible Dessert?

Bread pudding is a classic dessert that can best be described as simple but elegant. This Bread Pudding With Whiskey Sauce recipe includes options for lightening things up a bit while still bringing the great flavor.

My great-grandmother, whom I called Granny and whom Dad called Mama, made a fantastic bread pudding with a whiskey sauce that practically made a dessert by itself. Alas, Granny closely guarded her recipes, and it was lost. I was happy to stumble upon this recipe and indulge in a little nostalgia. Though I can’t say that the recipe is exactly the same, it is similar, and I think that even Granny would have agreed that it is really tasty.

Of course, if you prefer making the sauce without the whiskey, this will still turn out delightful. But I would highly recommend giving it a try! I am definitely not a fan of whiskey but it makes this dessert super flavorful.

Recipe courtesy of Audrey at Dishably. Image courtesy star5112.

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Quick Tip: Drizzle some maple syrup on this bread pudding before digging in. Yum!

Boy, steaks are really out-of-this-world awesome, done this way!  This Marinated Steak With Bourbon Cream Mushroom Sauce combines two great recipes to produce a dish that is undeniably restaurant-grade gourmet.  And once you have given the marinade some time to work its magic, it doesn’t take very long to cook.

I love a good steak now and then (who doesn’t?), love my creamy sauces, and occasionally like a nip of that brown liquor called bourbon (it is awesome in mint juleps, by the way).  This deliciousness combined all three, and it had been a while since I had any juicy beef, so how could I possibly resist?  I have to say, I was already expecting something good and got something even better…so much YUM! It won’t be long ’til I make these again for my family!

Main recipe and photo courtesy of  Savory Spice Rack; marinade courtesy of LuuvBunny at Food.com.

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Quick tip: Marinade the stakes the night before for best results.

Bring the great flavors of New Orleans to your home with this savory recipe:  Bourbon Chicken.  It’s a great idea if boneless skinless chicken is your usual go-to, but you want something a little different than the same-old, same-old.  It does take a little planning ahead, but it is easy to make, and actual cooking and prep time only adds up to about an hour.

If you love the flavors of the Deep South or just love cooking with spirits, boy, do I have the recipe for you!  It does require a bit of lengthy marinating, but I assure you that it is well worth it, and no back-breaking or complicated cooking steps are required.

As it is with so many Southern yarns, the story of how Bourbon Chicken came into being depends on who exactly you ask and how creative a storyteller the person is (“It was THIS BIG, I tell you!”).  I believe that the most popular origin story is that a Chinese cook working on Bourbon Street fell in love with all of the Louisiana flavors and decided to incorporate them into his signature dish.  All that I know for sure is that it is named both for Bourbon Street and for the quintessential Southern booze that gives it its delicious, distinct flavor.  Contrary to what many a mall food court vendor might tell you, it isn’t truly Cajun or Creole, but the great taste of New Orleans and the Deep South is most definitely in there.

Recipe and photo courtesy of  Pinch of Yum

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Quick tip: If you prefer chicken breasts over chicken thighs, you can use them for this recipe.