Ingredients

• 1 bag (15 oz) Chex Mix® traditional snack mix
• 1 cup pecan halves
• 1/2 pound bacon (6 to 8 slices), crisply cooked and crumbled
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 2 tablespoons bourbon
• 3/4 teaspoon chipotle chili powder

Instructions

1. Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.
2. In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat.
3. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.
4. Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.

By KathyMillerTime
Adapted from bettycrocker.com

Ingredients

• 3 cups bourbon (I used Maker's Mark)
• 1 12 (ounce) can orange juice concentrate
• 1 12 (ounce) can lemonade concentrate
• 4 cans water (use 12 ounce can)
• 2 cups tea
• 1 cup sugar (I cut back on the sugar. Just added a little Splenda instead of sugar).

Instructions

1. Mix all together and freeze (gallon freezer bags work well).
2. Serve slushy. Will need to thaw some then keep in cooler packed in ice
3. Delish!

By Lisa Cochran via KathyMillerTime

Ingredients

• 12 paper cupcake baking cups
• 14 crisp cookies (such as Lotus Biscoff)
• 2 tablespoons butter, melted
• Pinch of salt
• 12 ounces cream cheese, softened to room temperature
• 1/3 cup sugar
• 2 tablespoons fresh lime juice
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup blueberry preserves
• 1/2 cup fresh blueberries

Instructions

1. Preheat oven to 325 degrees. Place paper baking cups in a standard 12 cup muffin pan.
2. Pulse cookies in a food processor until finely crushed.
3. Stir together cookie crumbs, butter and salt. Firmly press about 1 1/2 tablespoons crumb mixture into each paper cup.
4. Bake at 325 for 6 minutes. Cool on a wire rack 10 minutes.
5. Beat cream cheese, and next 3 ingredients at medium speed with an electric mixer until blended.
6. Add eggs, one at a time, beating just until yellow disappears after each addition. Divide mixture among prepared baking cups.
7. Bake at 325 for 15 to 20 minutes or until just set. Cool on wire rack 30 minutes. Cover and chill 4-24 hours.

Notes

Kathy's Tip...I doubled the filling mixture to give a thicker filling to crust ratio.

By KathyMillerTime
Adapted from Southern Living

Ingredients

• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup onion, diced
• 3 pounds stew meat, cubed
• 1 teaspoon ground thyme
• 1 teaspoon ground sage
• 1 teaspoon granulated garlic
• 1 teaspoon ground oregano
• 1 (12 ounce) can diced tomatoes in juice
• 3 pounds frozen mixed vegetables (corn, lima beans, green beans)
• 1 (7 ounce) can tomato puree
• 1 (7 ounce) can tomato sauce
• 1 pound frozen okra, sliced
• 1 tablespoon beef base
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon Tabasco
• 1 cup sherry wine
• 1 cup red wine
• 3 pounds potatoes, diced

Instructions

1. Brown stew meat with herbs and garlic.
2. Add remaining ingredients and cover with water.
3. Bring to a boil and then reduce to a simmer for a minimum of two hours, or until ingredients have been tenderized but do not dissolve. The potatoes should be "fork tender" but hold their shape.
4. Adjust seasoning to taste, and thicken with cornstarch if needed.
5. Serves 10-12

By Ed Boutilier, Executive Chef at Keeneland Race Course in Lexington, Kentucky
Adapted from Spread Formation: Tailgating & Home Recipes From College Football Greats!