Bourbon Snow Cream

So, I had seen snow cream floating all around social media these past few months and especially these past few days and the only god thing about getting this snow, was the chance to finally make one. Living here for almost 9 years and other than one time, this was our first "real snow" Meaning there was almost 5 inches of accumulation and it was fluffy at first before the ice came to visit.

Once I saw the recipes, i knew I had to try and of course, bourbon had to join in on the fun. Almost all of the recipes I saw called for milk and I wanted to add in even more flavor, so I used a sugar free coffee creamer we had on hand in lieu of milk. So my recipe will be just a bit off of the norm. Feel free to use milk if you don't want to use creamer. And then, the second time we made it, we used the remainder of our bourbon eggnog, who says it is just for the holidays? 

Both recipes below!

ingredients
4 cups snow
1 cup bourbon eggnog

for bourbon caramel 
4 cups snow
3/4 cup caramel coffee creamer
1/4 cup bourbon

Mix together until you have the consistency you desire. I made mine a little more liquidy so I could enjoy in a glass with a straw. 

Red Velvet & Bourbon Cheesecake Trifle

Oh, this was superb. It was the perfect mix of some of my favorite flavors and is perfect for a Valentine's treat, even if it is just you and your girlfriends. I love the richness of the colors. The red set off by the layers of cream. So very tasty.

This is very simple to put together and you do not have to use bourbon, but I happen to love the sweetness it adds to the cream and how it plays off of the red velvet cake. 

Ingredients
red velvet cake
(and any ingredients that box mix calls for)
cheesecake pudding pack
8 oz cream cheese(softened)
2 cups whipping cream
1 oz whipping cream
1 and 1/2 oz bourbon

Make the cake according to the directions on your box(or, I sometimes make one from scratch using red food coloring) Let cake cool and cut into cubes. In a mixing bowl, whip the cream cheese until fluffy. Add in the pudding pack and 1 oz whipping cream and the bourbon. Whisk until granules are incorporated and then slowly add in remaining whipping cream, beating on low, until you have a thick, whipped consistency.

In a trifle bowl, place the first layer of red velvet cake, top this with a few scoops of the cheesecake mixture and using a spatula, even it out. Repeat. Keep refrigerated until about 15 minutes before you are ready to enjoy. 

If you have any left over, I cannot even tell you how amazing this is the next day. Oh, my word. It may not have the appealing look it did while in the trifle bowl...but oh, my goodness, never has a Tupperware snack tasted so decadent the next day!

and I happened to use a little bit of the bourbon while actually making my cake, in the batter. I think I maybe used a tbsp. But for recipe sake, I am not sure

Linking up with Foodie Friday, The Pin Junkie

Barbalo Chicken Sliders

This was an idea that came to me from one of our local wing places. I am not sure about you, but I could have wings for dinner multiple times per week. And for personal preference, please don't bread them. I am just not a fan of breaded ones, naked all day long. 

Anyways, one of their flavors is "barbalo" and it is basically exactly what it sounds like. A mixture of bbq and buffalo sauce (unless you're from Buffalo in which case, it's 'wing sauce') and it quickly became one of my favorite wing combos. 

Making menus for the week and I wanted to do an easy crockpot meal for one night and while I was going throuhg my sauces, I spied these two...sitting next to one another on my shelf, beckoning me to use them together and so I obliged. 

You can use this for so many dishes, tacos, over a salad or as I did, on a sandwhich. I used sweet rolls I found in the bread aisle and since they are smaller, they were perfect for sliders. 

I made this for myself when Tony was out of town, so feel free to double or triple this recipe if need be.

5 chicken tenderloins

1 cup bbq sauce

1/2 cup buffalo sauce

1/4 cup chicken stock

Combine the bbq and buffalo sauce. Place chicken in crockpot and pour sauce mixture over the chicken and then add in the stock. I cooked this on low for about 4 hours and that was all it took for mine. If you will be gone longer than that time, you should add more stock to ensure that it will not dry out as it cooks. 

You could serve this with a slaw or even the southern way of pickles.