Author: Cornet Bay

• Remove the giblet bag from cavity. Rinse poultry and pat dry with paper towels. Remove excess fat & tail bone. Salt & pepper the poultry. Add herbs such as rosemary, sage, etc. if desired.
• Rub skin and cavity with Cornet Bay Honey Dijon Sauce. Gently lift loose skin and rub in additional sauce to allow fuller flavor. Marinate overnight if possible, covered. If stuffing the poultry, follow directions on mix and the oven browning bag. Cook poultry according to directions provided on the oven browning bag. Let poultry sit to allow juices to reabsorb before carving and serving.

• Mix mayonnaise and Cornet Bay Raspberry Chipotle Sauce. Spread bread slices with mayo mixture; fill with remaining ingredients.

• Mix sugar, salt, cinnamon and allspice in small bowl. Beat eggs in large bowl; stir in bourbon sauce, pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.

BOURBON SAUCE WHIPPED CREAM

• In a mixing bowl; beat 1 pint heavy whipping cream, 1 Tablespoon sugar, and 2 Tablespoons Cornet Bay Sweet Bourbon Sauce.

• In a large microwavable bowl, mix cereal, nuts, and snack mix. Set aside. In a small microwavable bow, microwave butter uncovered on High for 30-40 seconds, until melted. Stir in Cornet Bay LA Worcestershire Sauce and your choice of Cornet Bay seasoning. Pour over cereal mixture and stir until evenly coated.
• Microwave uncovered on High for about 5 minutes; thoroughly stirring every 2 minutes. (Do not overcook or it will burn). Spread on paper towels to cool. Store in airtight container.

• Prepare the cake according to package instructions and stir in 1 Tablespoon of the bourbon sauce before pouring batter into cake pan. Bake as recommended.
• While still warm from the oven, make several small holes in the top of the cake with a toothpick. Pour a generous amount of bourbon sauce on top of cake. It will slowly penetrate and give a wonderful and moist flavor to your cake. No frosting is necessary.

• Combine the first 5 ingredients and form into a loaf. Place in a pan and pour your choice of sauce over the top. Bake at 325° for 1 to 1 ½ hours. Baste the loaf with the sauce several times while baking.
• Serve with additional sauce that has been slightly heated.

• In a saucepan, sauté the shallots in a small amount of olive oil; add the Cornet Bay Honey Dijon Sauce and simmer until heated through.
• Heat a grill pan or griddle over medium-high heat. Coat the pork chops with the olive oil and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through (12-15 minutes), basting liberally with the heated Cornet Bay Honey Dijon Sauce during the last 5 minutes of cooking. Pour the remaining sauce over the pork chops to serve.

• Preheat oven to 400 degrees. Place French Fried Onions into a resealable bag; seal and crush with a rolling pin. Pour into a dish or onto a sheet of waxed paper. Coat chicken tenders with mustard and then dip into crushed onions.
• Place chicken on a non-stick or parchment lined baking sheet. Bake 15 minutes or until chicken is crispy and no longer pink inside.

• Whisk ingredients. This can be used as a marinade, for dipping or as a finishing sauce.

• Wrap ham in aluminum foil and place in a lightly greased 13” x 9” pan. Bake at 325° for approximately 2 hours.
• Take the ham out of the oven and remove the aluminum foil. Cut off the skin and excess fat from the ham. Score the fat on ham in a diamond pattern and insert cloves at the intersections.
• Increase oven temperature to 450°. Brush the ham with about ½ cup of the Cornet Bay Sweet Bourbon Sauce*. Secure pineapple slices with wooden toothpicks. Lightly baste with a small amount of the bourbon sauce. Return to the oven and bake for 15 or 20 minutes.
• Let the ham rest 15-20 minutes before slicing. Serve with Cornet Bay Sweet Bourbon Sauce.