Best Bourbon Bites Recipes

KENTUCKY BOURBON STEAK BITES

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.

BROWNIE BOURBON BITES

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.

CAJUN BOURBON CHICKEN BITES

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.

KENTUCKY BOURBON STEAK BITES

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.

BOURBON BROWNIE BITES WITH DULCE DE LECHE

Steps:

• Heat oven to 350°F. Place mini foil baking cup in each of 36 mini muffin cups. In large bowl, stir together brownie mix, oil, bourbon and eggs until well blended. Fill muffin cups about three-fourths full.
• Bake 14 to 16 minutes or until toothpick inserted in center of brownie bite comes out almost clean. Cool in pan 10 minutes. Remove brownie bites to cooling rack; cool completely, about 20 minutes.
• Top each brownie with dollop of dulce de leche; sprinkle with salt. Store loosely covered in a single layer.

BOURBON STEAK BITES

Steps:

• 1. Mix all marinade ingredients and set aside. Trim fat and gristle from steak. Place in a gallon size plastic bag, pour in marinade and toss to coat. Leave in bag at room temp for 20-30 minutes, tossing every 10 minutes.
• 2. Heat butter in skillet on medium high till melted and bubbling. Remove steak from marinade and saute in butter for 4-5 minutes until steak is med rare and remove from skillet. Set aside.
• 3. Add marinade to skillet and simmer on medium heat 5 minutes or until reduced and slightly thickened. Add cream, stirring constantly till sauce is thickened. Remove from heat and add chopped parsley. Add steak cubes back into sauce and toss to coat. Serve with potatoes or rice.

BOURBON BITES

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).

CARAMEL-BOURBON CHEESECAKE BITES

Steps:

• Heat oven to 325ยบF.
• Combine cookie crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup.
• Beat cream cheese, sugar and 1 Tbsp. bourbon in large bowl with mixer until blended. Use sharp knife to gently split vanilla bean pod lengthwise in half. Scrape seeds into cream cheese mixture; mix well. Add egg; beat on low speed just until blended.
• Spoon cream cheese mixture into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
• Bake 12 to 14 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
• Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Stir in remaining bourbon. Drizzle about 1 tsp. caramel sauce over each cheesecake. Refrigerate 1 hour.

BOURBON-PUMPKIN PIE BITES

Steps:

• Heat oven to 350°F. Unroll pie crust on cutting board. Using rolling pin, roll out crust until slighter thinner. With 4-inch round cookie cutter, cut crust into 12 rounds, gathering scraps and rolling out in order to cut last 3 rounds.
• Gently press rounds into 12 ungreased regular-size muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
• In large bowl, beat remaining ingredients until smooth. Fill each cup to top of dough.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
• Run knife around edges of cups to loosen. Turn mini pies out onto cooling rack; turn pies over. If desired, top each with whipped cream. Serve immediately. Store in airtight container in refrigerator.

CAJUN BOURBON CHICKEN BITES

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.

BOURBON BROWNIE BITES WITH DULCE DE LECHE

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 36 mini muffin cups. In medium bowl, stir Brownie ingredients until well blended. Fill muffin cups about three-fourths full of batter.
• Bake 14 to 16 minutes or until toothpick inserted in edge of brownie bite comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
• Top each brownie with dollop of dulce de leche; sprinkle with salt.