Jack Daniels Championship BBQ Sauce Recipe

Ingredients to make approximately 1 quart:

• ½  large onion, minced 1 1/3 small onion, finely chopped
• 4 cloves 5 1/3 cloves garlic, finely chopped
• ¾ cup 2/3 cup Jack Daniel's Tennessee Whiskey
• 2 cups 2 2/3 cups ketchup
• ¾ cup molasses
• ½  cup brown sugar, firmly packed
• 1/3 cup vinegar
• 3oz 2 2/3 cups tomato paste
• 1/4 cup 1/3 cup Worcestershire sauce
• ½  tsp 2/3 tsp kosher salt
• ½  tsp 2/3 tsp pepper
• 2-3 Tbsp 2 2/3 Tbsp liquid smoke
• 1/3 tsp or less Tabasco sauce, optional

Directions:

• Combine the Jack Daniel's, chopped onion, and garlic in a 3-quart saucepan. Simmer until the onion is translucent, about 10 minutes over a low flame, then carefully light mixture to burn off liquid alcohol (about 20 seconds).
• Add the remaining ingredients.
• Bring to boil, then reduce the heat to low and simmer, uncovered, until reduced and thickened (about 20 minutes) stirring constantly (a spatter screen is recommended).
• If you prefer a smoother sauce, strain to remove onion and garlic pieces or puree in a food processor or blender.
• Let cool for several minutes and use immediately or store in an airtight container in the fridge for up to a week. Refrigerating for a day or two will increase the tastiness.
• Leftover sauce will freeze well.

Jack Daniels Honey Whiskey BBQ Sauce

Ingredients to make approx 6 cups:

• 3 cup dark brown sugar
• 1 ½ cup Jack Daniel’s Honey Whiskey
• 1 ½ cup soy sauce
• 1 ½ cup ketchup
• ¾ cup honey
• 3 tsp Liquid Smoke
• 3 Tbsp Sriracha hot sauce or your favorite
• 3 Tbsp apple cider vinegar
• 6 tsp bacon drippings
• 3 tsp dried espresso or instant coffee; use a bit more
• 6 tsp garlic powder
• 3 tsp onion powder
• 3 tsp paprika
• 1 ½ tsp chipotle powder
• a pinch of cayenne pepper

Directions:

Combine all glaze ingredients in a medium size saucepan.

Bring to a boil and then reduce to a simmer and cook until slightly thickened over medium-low heat for about 10 minutes; stirring frequently with a wire whisk.

Use this Jack Daniel's BBQ Sauce to baste meats or as a flavorful sauce:

• Brush on pork or beef ribs in the last several minutes of cooking and serve with more sauce on the side.
• Toss with pulled pork and/or serve as a topping for pulled pork sandwiches.
• Brush on baked or grilled chicken breasts or thighs in the last several minutes of cooking.
• Coat freshly fried, baked, or grilled chicken wings.
• Use to flavor slow-cooking beef chuck or brisket or pork shoulder.
• Slather on burgers, chicken sandwiches, or even use it to make a barbecue chicken pizza.
• Use as a sauce for appetizer meatballs.
• Add to baked beans for extra flavor.
• Brush on top of meatloaf before or after cooking.

Adjusted Ingredient quantities to make 4 1/2 quarts of the regular JD BBQ Sauce:

• 2 large onions, minced
• 16 cloves garlic, finely chopped
• 3 cups Jack Daniel's Tennessee Whiskey
• 2 cups ketchup
• 3 cups molasses
• 2 cups brown sugar, firmly packed
• 1 1/3 cups vinegar
• 2 6oz cans tomato paste
• 1 cup Worcestershire sauce
• 2 tsp kosher salt
• 2 tsp pepper
• 12 Tbsp liquid smoke
• 1 1/3 tsp or less Tabasco sauce, to taste

Jack Daniels Lynchburg Lemonade

In a glass, combine:

• 3/4 oz Jack Daniels Tennessee Whiskey
• 3/4 oz Triple Sec
• 3/4 oz Sweet & Sour Mix
• fill glass with 7-Up or Sprite
• add ice & stir
• garnish with a lemon and a cherry

Crunchy Honey Garlic Pork Chops

 Ingredients

• 6-9 Pork Chops (not too thick)
• 2 Eggs
• 4 Tbs Water
• 2 cups Flour
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Garlic Powder
• Canola or Vegetable Oil for frying chops

Glaze Ingredients:

• 1 1/2 cups Honey
• 1/2 cup Brown Sugar
• 1/2 tsp. Ginger
• Dash of Cayenne Pepper (to taste)
• 1/2 cup Soy sauce
• 1 Tbs chopped Garlic
• 2 Tbs Butter

Directions

• Whisk the eggs and 4 Tbs. water together in a shallow dish.

• Mix the flour, salt, pepper, and garlic powder in another shallow dish.

• Dip the chops in the flour, then over into the egg.

• Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

• Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

• Remove from the pan to a 9″x13″ baking dish.

• Saute the garlic a little in the butter.

• Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

• Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Heavenly Chicken

Ingredients:

• Boneless Skinless Chicken Thighs
• 16 oz Sour Cream (you will not use all of it, but 8oz might not be enough)
• 2-3 sleeves Ritz Crackers
• Garlic Powder (at least 1 tablespoon)
• 1/2 stick Butter (melted)
• Salt
• Pepper

Directions:

• Dredge the chicken in sour cream seasoned with garlic powder, salt and pepper.
• Roll around in crushed Ritz crackers.
• Put on baking sheet.
• Drizzle with melted butter.
• Bake 425° for 35-40 minutes

Corn Casserole

Ingredients:

2 box Jiffy Corn Bread Muffin Mix
1 stick butter - melted
1.5 cup sour cream
2 can corn - drained
2 can cream corn

Mix all ingredients and put in a casserole dish. Cook at 350° for about an hour.

Texas Roadhouse Butter

Servings: 8 Tablespoons

Prep Time: 5 mins

Total Time: 5 mins

This Copycat Texas Roadhouse Butter recipe needs nothing more than a little honey, butter, and 2 additional ingredients! Use this on homemade rolls, pancakes, sweet potatoes, and more!

Ingredients

• ▢1 stick salted butter, at room temperature
• ▢1/4 cup powdered sugar
• ▢1.5 Tablespoons honey
• ▢3/4 teaspoon cinnamon

Instructions

• For a creamy consistency, ensure that your butter is very soft and has been at room temperature for at least an hour. Don't heat it in the microwave to achieve this as it will mess with the consistency of the butter. 

  Mix all ingredients with an electric mixer until it's creamy and smooth. Refrigerate until ready to use and enjoy!

Nutrition

Calories: 127kcal, Carbohydrates: 7g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 100mg, Sugar: 6g, Vitamin A: 350IU, Calcium: 5mg

Sweet Potato Crescent Rolls

 TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.

YIELD: 3 dozen.

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1 can (15-3/4 ounces) cut sweet potatoes, drained and mashed
• 1/2 cup sugar
• 1/2 cup shortening
• 1 large egg
• 1-1/2 teaspoons salt
• 5 to 5-1/2 cups all-purpose flour
• 1/4 cup butter, melted

Directions

• 1. In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough.
• 2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• 3. Punch dough down; divide into thirds. Roll each portion into a 12-in. circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
• 4. Bake at 375° for 13-15 minutes or until golden brown. Remove from pans to wire racks.

Oatmeal Caramelitas

Ingredients
2 2/3 cups flour
1 1/2 teaspoons baking soda
2 2/3 cups oatmeal
2 1/2 teaspoons vanilla
2 cups brown sugar
1/2 teaspoon salt
2 cups butter, melted

1 cup chocolate chips
2/3 cups cashews, chopped
1 cup caramel ice cream topping

Directions
Preheat the oven to 350 and grease a 9x12 casserole dish.

Combine flour, baking soda, oatmeal, vanilla, brown sugar, salt, and butter. Mix to combine. Mixture will be very crumbly.

Press 1/2 of the mixture into the bottom of the pan (sometimes it takes just a little more than half). Bake at 350 for 10 minutes.

Remove from oven and sprinkle the chocolate chips and cashews over the top of the cruse and then drizzle with your caramel.

Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.

Bake at 350 for 15 minutes. Let cool before cutting.


Nutritional Information
If you cut these into 20 squares, they are 296 calories each

Nutrition Facts
Servings 20.0
Amount Per Serving
calories 296
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 5 mg	2 %
Sodium 121 mg	5 %
Potassium 20 mg	1 %
Total Carbohydrate 58 g	19 %
Dietary Fiber 2 g	7 %
Sugars 34 g
Protein 5 g	9 %

Mom's Baked Beans (with some alterations)

Ingredients:

2 28oz cans Bush’s Baked Beans (Brown Sugar Hickory  or Maple & Cured Bacon are my favorites)

1 can light red kidney beans - drained

1 can dark red kidney beans - drained

2 cans great northern beans - drained

1 roll Italian sausage – cooked and drained

(The rest of these ingredients I just wing and do it to taste, but hopefully these amounts will get you in the ballpark)

2 tbsp (heavy) Minced Garlic (you can never have too much Garlic)
1/8 cup Worcestershire Sauce

¼ - ½ cup Brown Sugar

1 tbsp Ground Mustard

1 tsp Onion Powder

1 tbsp Madras Curry (my Curry is from Nashville Spice Company, ingredients: coriander, turmeric, brown mustard, fenugreek seed, cumin, cinnamon, red pepper flakes, ginger, black pepper and cardamom)

Directions:

Combine all beans (do not drain the Bush’s Baked Beans first), sausage, and seasonings into the crock pot and stir well. Cook on low until heated through or until you are ready to eat. The longer it all sits together, the better the taste, so if they are getting too hot, turn your crockpot on warm instead. Once the mixture is warmed through, I always taste the “sauce” to make sure it’s the right sweetness vs spice that I am looking for. If it needs more sweet, add a little more brown sugar, if it needs more spice, add a bit more Worcestershire, ground mustard, and Madras curry. Stir well and retaste after a few minutes.

Disclaimer – I am a spice person, so mine never tastes the same twice. The Garlic, Madras Curry, and the Ground Mustard are always in it, but occasionally I put other seasonings in it as well.

Pork Carnitas

INGREDIENTS:

4lb bnls pork roast, fat trimmed and cut into 2" cubes

2 med orange, juiced & keep the spent halves

2 tbs fresh lime juice (about 1 lime)

1 1/2 tsp salt

3/4 tsp pepper

1 tsp ground cumin
4-6 garlic cloves

1 onion, peeled and halved

1 tsp dried oregano

1.5 C water

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Other items needed: Soft Tortilla Shells, 
Cheese, Lettuce, and other toppings.

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DIRECTIONS:

1. Combine all the ingredients in a crock pot, including the spent orange halves. Cook on low for about 8 hours (or until meat is easy to pull apart).

2. Use a slotted spoon to remove the meat from the crock pot and place it on a large foil-lined pan. Remove and discard everything from the crockpot except for the cooking liquid.

3. Pour liquid from crock pot into a pot. Place pot over high heat on the stove and boil until thick and syrupy (about 20 minutes). You should have about 1 C of liquid remaining when it is finished.

4. While the liquid is reducing on the stove top, use two forks to pull each cube of pork into three equal sized pieces and then preheat the broiler. Once the liquid has become a syrup, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.  

5. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.

6. Serve immediately in a tortilla with all your favorite toppings.

Makes 14-16 servings Serving Size: 4oz Calories 186 Nutrition Facts are for meat only and are based upon 15  4oz servings.

Total Fat 10g     Saturated Fat 4g     Monosat. Fat 0g     Polyunsat. Fat 0g     Trans Fat 0g Cholesterol 59mg

Sodium 504mg Potassium 53mg Total Carbohydrate 4g Dietary Fiber 1g Sugars 2g Protein 23g

Three Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using.
Now add and mix all three envelopes to the water.
Mix until blended completely.
Brown the roast (if desired).
Add the meat to your cooker.
Pour the water, salad dressing mixture over the roast.
In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Best Ham Sandwiches

Ingredients:
2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of virginia ham or black forest ham
12 slices swiss cheese
1 stick of real butter
4 teaspoons Worcestershire sauce
2 teaspoon Garlic Powder
2 teaspoon Onion Powder
2 teaspoon Dill

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan.
Place ham (about 2 shaved slices or so) on the rolls.
Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich.
Put the dinner roll tops on.

In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature!

Peanut Butter Banana French Toast

Ingredients
8 slices Wonder Bread, Smartwhite
1 large banana
4 tbsp Skippy Peanut Butter Spread, Natural, Creamy, with Honey
1/2 cup Land O Lakes® Fat-free Gourmet Half & Half
2 large eggs
1/2 cup orange juice
1 tsp vanilla extract
1/2 tsp ground cinnamon


Instructions 

Spread peanut butter onto one side of the bread.
Drizzle with honey (optional - I use the peanut butter that has the honey in it so I don't have to add any extra points)
Slice bananas long ways and place on the peanut buttered side of the two of the slices of bread
Make sandwich out of pieces of bread
Mix egg mixture together
Dip sandwich into mixture and coat well
Spray griddle with no-stick spray (can use butter, but be sure to add in the extra points)
Place onto hot griddle (350-375 degrees) and cook to a golden brown (3-4 minutes) on each side.

Weight Watchers Info:
11 Points+ per Serving (Points may vary if you use different brands)
Serves: 4 (Serving size is one "sandwich" or 2 slices of bread)

Spaghetti Bread Ring

What could be more delish than spaghetti and garlic bread all in one bite? The recipe is super simple and a fave of the entire family!

(ETA: Per the picture below, I was using my baking stone for this recipe, but have found that a large, round pizza pan actually lets the bottom cook faster)

Ingredients:

1/2 box (8oz) of CUT Spaghetti (you can also use regular long spaghetti, cut is just easier)

3 cups Spaghetti Sauce - try not to use an overly watery spaghetti sauce

4 rolls of Garlic Crescent Rolls (not three crescent rolls, three containers of them)

2 cups Mozzarella Cheese (amount will vary depending on how much you like)

Garlic Powder

Directions:

1) Preheat oven to 375° 

2) Cook the spaghetti per directions on the box. Drain, add a small amount of Extra Vir Olive Oil (you don't want it to get too sticky) and let cool slightly.

3) Open containers of crescent rolls and lay out on a baking stone in a wreath pattern. (Be sure not to let the thickest part be too thick otherwise it is hard to get cooked all the way.) For a little extra delish, I use the Pillsbury Garlic Butter Crescent Rolls.

3) Neatly place spaghetti around the ring of crescent rolls.

4) Spoon sauce over spaghetti

5) Top with mozzarella Cheese.

6) Close ring by folding the strips over the spaghetti and tucking them under.

7) Top with Parmesan cheese and garlic powder.

8) Bake in over per directions on crescent rolls - 375° for 11-13 minutes (When time is up, take it out and check the underneath...it may need a few extra minutes to be sure the bottom of the ring is done.) 

 

9) Cool slightly and slice to serve.

Neely's BBQ Seasoning

Ingredients:
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Directions:
Mix ingredients together and store in an airtight container for up to 6 months.

(1oz = 30mL)

Recipe courtesy Pat and Gina Neely

Braised Herb Chicken Thighs with Potatoes

2 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon black pepper
8 bone-in chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
1 ½ cups(2-inch-thick) slices carrot
1 large onion, cut into 8 wedges
1 ½ cups fat-free, lower sodium chicken broth
½ cup dry white wine
1 ½ pounds small red potatoes, quartered (Chose red-skinned potatoes that are similar in size so they’ll be done at the same time.)

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

Heat olive oil in a Dutch oven over medium heat.
Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly browned.
Add carrot and onion; cook 3 minutes, stirring frequently.
Add chicken broth, white wine, and the potatoes; bring to a boil.
Reduce heat, partially cover, and simmer 35 minutes or until chicken is done and vegetables are tender.

This will make 4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture).

Calories: 467  Fat: 14.9g (sat 3.9g, mono 5.9g, poly 3.4g) Protein: 37.2g Carb: 40g
Fiber: 5.7g Cholesterol: 115mg Iron: 4.4mg Sodium: 887mg Calcium: 71mg

chicken and gnocchi soup

Ingredients
- 1 c chicken breasts, cooked and diced
- 4 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1 c onion, finely diced
- 2 clove garlic, minced
- 1/2 c celery, finely diced
- 4 Tbsp flour
- 1 qt half and half
- 1 lb gnocchi
- 1 c carrots, finely shredded
- 1 14 oz can chicken broth
- 1 c fresh spinach, coarsely chopped
- 1/2 tsp thyme
- 1/2 tsp parsley
- freshly grated Parmesan cheese, optional

Directions

1. Cook your chicken and chop it or shred it. (I usually cook it in the crock pot while I'm at work to save time)

2. Sauté the onion, celery, and garlic in the butter and olive oil over medium heat

3. When the onion becomes translucent, add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

4. Cook gnocchi according to package directions.

5. Into the roux, add in the carrots and chicken.

6. Once the mixture becomes thick add the chicken broth.

7. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings

8. Simmer until soup is heated through. Put in bowl and add Parmesan cheese on top. Enjoy!

Sweet Chicken Bacon Wraps

Ingredients:
* 1 1/2 lbs boneless skinless chicken breasts
* 1 (1 lb) package sliced bacon
* 3/4 cup firmly packed brown sugar
* 2 tablespoons chili powder

Directions:
1. Preheat oven to 350°F.
2. Cut chicken breasts into 1-inch cubes.
3. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
4. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
5. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
6. Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

Original recipe from Paula Deen.