Whiskey Roasted Veggie Burger


With all the bacon we consume, every now and then we like to do our hearts a favor and bulk up on the veggies. Though the idea of one of those cardboard tasting veggie burgers is less than desirable.

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So we revamped the veggie burger into a roasted stack of awesomeness.  These thick cut veggies roast up perfectly and make for an awesome meatless option.

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What you end up with is a mouth busting stack of smoky roasted veggies. The whiskey and oil mixture helps to keep the veggies moist at such a high temperature. You get a big messy burger without all the guilt of…well, a big messy burger. Filling, healthy and tasty enough to make carnivores think about converting.

Whiskey Roasted Veggie BurgerWhiskey Roasted Veggie Burger by Whiskey Beard

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4

Ingredients:1 large eggplant4 tomatoes2 onions1/2 cup olive oil1/2 cup whiskey1/4 cup apple cider vinager2 tsp liquid smoke1 tbsp garlic powder1 tbsp black pepper1/2 tbsp salt1/2 cup asiago cheese4 buns
Preheat oven to 400. Cut all veggies in to 1/2 inch slices, keeping them as close to even as possible. Using a serrated or bread knife works best. Whisk together all other ingredients, except the cheese and buns. Line 2-3 cooking sheets with foil. Use 1/4 cup of olive oil to grease the pans. Lay out out all of the veggies. Touching and slight overlapping is ok, just make sure they are not stacked. Pour all of the whiskey-oil mixture onto the veggies. Place in oven and cook for 15-20 minutes. Turn and cook for another 10-15 minutes. Sprinkle asiago on to veggies and cook for an additional 5 minutes. Toast buns. Remove veggies and let cool for 2-3 minutes so you can remove without them sticking. Begin stacking on buns as you like and top with sauce of choosing.

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Whiskey Bacon Popcorn Cake

popcorn-cake-doneAs a kid, I loved having school parties. Not because the parties were overly fun, but because my mother would always make a popcorn cake. It was a gooey, sugary treat that only came out for special occasions, ie- when I wasn’t going to be at home having a sugar rush!

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To us, it was magical. Peanuts, M&M’s, pretzels, and popcorn, all held together by sticky, gooey marshmallows.  It was like an entire movie concession stand rolled into one treat! I’ve mastered making the cake since then, and in certain circles it’s become known as the ‘diabetes cake’ because it’s so damn sweet and sugary.  With the addition of some whiskey and bacon…it’s been elevated to the status of a sugar deity!popcorn-cake-baconpopcorn-cake-mix1popcorn-cake-bundt-pan

This won’t be an everyday or even weekly dessert, but if you’re looking for a fun, colorful and gooey treat for your next get together or party, this one will not let you down!

Whiskey Bacon Popcorn Cakeby WhiskeyBeard

Prep Time: 45 minutes

Cook Time: 2 hours, 0 minutes

Yield: 8-12

Ingredients:3 cups marshmallows2 slices thick cut bacon2 shots whiskey1 cup pretzels sticks1 cup M&M’s1 cup peanuts1/3 cup popcorn kernels3 tbsp bacon fat1 tbsp olive oil
Begin by chopping your bacon into chunks and cooking over a medium low heat. This will allow for the rendering out of the fat and crispier bacon. Remove bacon to paper towel when done and pour rendered fat into a measuring cup. Add more bacon fat if needed to equal 3 tablespoons. Add bacon fat to a large thick bottomed pot over medium high heat. Add three popcorn kernels and wait till they all pop. Watch the temperature to make sure fat doesn't begin to burn. Once all three kernels have popped, add the rest, cover and shake. Keep on heat and shaking periodically as they pop. Keep going until there is a 3-5 second gap between pops. Remove to a large bowl. In heated pot (remove any un popped kernels and shells) add the butter over medium heat. Once halfway melted add the marshmallows and stir until completely melted. Then stir in the whiskey and remove from heat. Add the popcorn, peanuts, pretzels, M&M's and bacon to the whiskey-mallow mixture and stir well. Take a cake pan (bundt pan works best) and coat with a table spoon of olive oil. Pour popcorn mixture into the pan, cover with foil and refrigerate for 1-2 hours or until set. When done, remove from fridge and using a knife loosen the cake from the pan and turn out on to a plate or serving dish. Slice to serve.

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No Bake Bacon Mint Julep Cheesecake Recipe


Nothing screams summer like an ice cold mint julep. Refreshing and full of sweet bourbon-y flavor. Well, we took that great taste and made it into the sexiest cheesecake on the planet… or at least this hemisphere.



To up the ante even more, we paired it with a homemade bacon and pretzel crust that lends a salty and smokey flavor that goes so well with mint and bourbon.



Given how great these look and taste, you would think you have to slave over your mixer all day to prepare them. In truth, it’s really a pretty simple recipe that yields a party’s worth of fun. Make a batch for your next summer party and prepare to be a hit. Fair warning…these are no bake, so the alcohol isn’t going anywhere but in your belly. While you won’t be falling over, they do pack a little punch. Enjoy!

No Bake Mint Julep CheesecakeNo Bake Mint Julep Cheesecake by Whiskey Beard

Yield: 18-24

Ingredients:1 1/2 envelope of unflavored gelatin1 cup sugar3/4 water1 1/2 lbs of cream cheese, room temperature1 cup sour cream3/4 cup of whiskey1/4 tsp salt1 cup pretzels5 strips of bacon2 tbsp sugar1/4 melted butter50 sprigs of mint
In a food processor, add pretzels and crush to a powder. Then add sugar and bacon and process. Finally add melted butter and mix well. Place paper cupcake liners in cupcake pans. Spoon a small bit into the bottom of paper cupcake, enough to cover. Try to make the sides a little higher than the middle. You should be able to get close to 24 cheesecake bottoms. When done, set to the side. Now, in a small pan, combine gelatin and sugar. Add water, mix together and cook over medium until the gelatin dissolves. Remove from the heat and let slightly cool. Mince half the mint and add to cooling gelatin. In a large bowl, mix cream cheese until smooth. Add sour cream, whiskey and salt, and continue to mix until all smooth. Add the mint/gelatin mixture and mix well. Carefully pour into the prepared cupcake papers and chill until set, about 2 to 3 hours. When done, carefully remove the cupcakes and place a mint leaf on each.

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Stovetop Whiskey Bacon Cheese Sauce Recipe

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I wish I could say no to this sauce. I want to say no. Because something this tasty and good is just torture. Velvety, smokey, sweet, with the perfect cheesy consistency, it clings to anything you pour it on, spirals, gnocchi, or pasta. It is important, in my book, to have a sauce that sticks.

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The original recipes that inspired this sauce involved wine. Which… we were missing, of course. Whiskey however, we had plenty of. So not only was it a problem solver, as usual, but a real flavor kick in the creamy cheese sauce.
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The most beautiful thing about this recipe? It reveals what a cup of whiskey looks like. It’s a such a sight to behold.sexy cup of whiskeystove top whiskey cheese sauce ingredients1

This is a full serving recipe. Which is a total first for this site. It’ll make enough sauce for an entire pound of pasta so if you plan to make a potful, start your sauce in a large pot to add the pasta to – making it perfectly coat. If you plan to use the sauce for cheese steaks, dips or vegetables, you’ll want to stick with a regular medium saucepan.

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Stovetop Whiskey Bacon Pasta Cheese SauceStovetop Whiskey Bacon Pasta Cheese SauceTry this cheese sauce on your pasta, vegetables or sandwhich for a kick.

Prep Time: 10 minutes

Yield: 4-6

Ingredients:2 medium onions3 garlic bulbs1 cup whiskey1 cup chicken stock8 oz cream cheese32 oz shredded cheese1 cup chopped bacon
Heat a large stovetop saucepan to medium. Slice onions and garlic into thin strips. Saute onions and garlic in bacon fat until tender. Add chicken broth and whiskey, cooking into onions and garlic until 2/3 of liquid is rendered off. Whisk in cream cheese, then in 1/4 cup increments add in shredded cheese until smooth. Enjoy on your favorite pasta, veggie or meat. Toss with bacon.




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