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Jan 022016
 

Bourbon Chocolate Pecan Cookies

Well, it’s another year gone by and I know some of you made resolutions about losing just a little of that weight we’ve all gained since Thanksgiving. Husband is moaning about getting fat and it’s all my fault but I’m not the one who made him go back for seconds and then top it off with dessert.

I am going to give the sweet treats a little break for awhile after I share this one. My daughter sent me the recipe for these wonderfully rich cookies and of course I couldn’t leave well enough alone, just had to alter and add to it a little bit, especially the pecans!

Coffee?  No..Milk! Milk?     No..Coffee!

Coffee? No..Milk!
Milk? No..Coffee!

 

5.0 from 2 reviews
Bourbon Chocolate Pecan Cookies
 
Author:
Ingredients
  • ½ cup softened butter
  • 1-1/2 cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 teas vanilla
  • 2 eggs, room temperature
  • ½ cup bourbon
  • ½ teas baking soda
  • ½ teas salt
  • 2-1/4 cups flour
  • 1 cup chopped pecans, or any favorite nuts of your choice
Instructions
  1. Cream together the butter and sugar until light and fluffy.
  2. Beat in the cocoa powder and vanilla.
  3. Add eggs one at a time mixing well after each; stir in bourbon.
  4. Sift together the baking soda, salt and flour and stir into the mixture.
  5. Fold in the nuts.
  6. Drop by rounded tablespoonfuls onto cookie sheet, 2 inches apart and bake in a 375 oven for about 12 minutes or until set.
  7. Remove to wire racks to cool.

Hope your New Year’s started off well and continues throughout the year. As for us, we had an outside fire in our pot belly stove on our back porch New Year’s Eve and enjoyed our neighbors putting of firecrackers in the distance. Of course, we brought in the new year with some homemade cornbread smothered with fresh cooked black eyed peas to bring us luck to which it did already. Husband won $130 dollars last night on a lotto ticket. One more number and it would have been, pack up our home because we’re movin’ out of Dodge……………………Enjoy!

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Nov 192012
 

Bourbon Glazed Cornish Hens

This is a great recipe for just two as an alternative to cooking off a big turkey! They’re stuffed with a crunchy wild rice stuffing so you still have all the makings of that holiday dinner without all the leftovers in the frig. With all that there is to do this week, I am going to get my butt off the computer more and get to work in the kitchen, prepping for the big meal. I do have to run out tomorrow and get my license renewed or I won’t be driving for awhile, don’t know what I was thinking, leaving it to the last minute, getting senile!


Bourbon Glazed Cornish Hens
 
Ingredients
  • 4 Cornish Hens
  • ½ cup chopped onions
  • 1 cup butter
  • 2-1/4 cups cooked wild rice
  • ⅓ cup chopped toasted walnuts
  • Salt to taste
  • ¼ teas thyme
  • ⅛ teas pepper
  • ¼ cup bourbon
  • 4 tbsp red currant jelly, melted
Instructions
  1. Saute onions in 2 tablespoons of butter until transparent in color; mix with rice.
  2. Add the walnuts, salt, thyme and ¼ teaspoon of butter and mix well.
  3. Stuff hens and place in a shallow baking pan, breast side up.
  4. Melt a ¼ cup of butter, salt to taste and pepper; pour over the hens.
  5. Melt remaining butter and add the bourbon.
  6. Bake in a 425 degree oven for 20 minutes, basting three times during the said time with the bourbon mixture.
  7. Reduce heat to 350 degree and cook for another 30 minutes, basting every 15 minutes.
  8. Turn hens over, baste and cook for another 15 minutes.
  9. If liquid evaporates during the cooking time, add ½ cup of chicken broth to pan.
  10. Turn hens once more, top with the jelly and cook for 30 more minutes or until hens test done.

 

Although I will be baking off a turkey, we do enjoy these little hens for a nice Sunday dinner on occasion……enjoy!

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