The Pies Have It!

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In honor of Thanksgiving we have a wonderful pie recipe to share with you.  Rhonda ripped this pie recipe from her Southern Living Magazine.  Unfortunately, we don’t have the month or year she collected this recipe.  This pie not your ordinary Thanksgiving Pie.  This pie recipe will have your mouth watering and clamoring for more.  We test tasted this pie on not only our esteemed panel of teenagers judges, but also on Rhonda’s friend’s husband, Justin, who apparently is a pecan pie connoisseur!  Justin, the picky pecan pie snob, gave this recipe his full stamp of approval, so there you have it!  It’s a winner!

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So what is so great about this particular recipe?  The crust is tasty – not your ordinary bland pie crust.  The filling is rich with a twist of rye whiskey.  Oh yah!!!

First you need to prepare the crust.  When Rhonda was growing up and made pies with her mother, they always used a pastry blender to knead the crust.  This recipe calls for using the food processor – genius!  Our crust finally turned out perfect.  Another thing that makes this crust so delicious is adding a little bit of kosher salt and ¼ cup of finely chopped sautéed pecans. After the crust is prepared and while it is chilling, you can work on the rest of the pie.

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Saute’ the pecans

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Prep dough in food processor

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Form dough into a disc and refrigerate for an hour.

For the filling you will place corn syrup, sugar, brown sugar and Templeton Rye Whiskey in a saucepan and cook whisking constantly.  Remove this mixture from the heat.

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We use Kerrygold butter for most of our baking now.   We’ve noticed it makes a difference in taste.

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Whisk corn syrup, sugars and whiskey together.

In another bowl whisk together eggs, melted butter, cornmeal and vanilla.  Then add about ¼ of the syrup mixture to the eggs and whisk together.

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Add about 1/4 of syrup mixture to the egg mixture.

Next turn around and add the egg mixture to the syrup mixture whisking constantly.  Add in the toasted pecans.  Cool for about 30 minutes.

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Add toasted pecans and cool.

Preheat the oven to 325 degrees.  Unwrap the dough and roll into a circle on a lightly floured surface. We always find it is easier to put the pie crust into the pan if you roll it out on parchment paper or wax paper. Sprinkle the dough with sautéed pecans.  Place plastic over the dough and lightly roll the pecans into the dough.

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Roll sauteed pecans into crust.


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Add to the pie plate. Fold edges under and crimp.  Pour cooled filling into the crust.  Bake for 50-55 minutes.

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We add a pie shield to keep the crust from getting too brown in the oven.

Top with Whiskey Whipped Cream if desired. The recipe says that it makes a pie with 8 slices.  We found that the pie is very delicious, but rich.  Smaller servings are probably better.

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Don’t want to add whiskey to your Thanksgiving Pie?  You can always substitute the whiskey with apple juice.

Templeton Pecan Pie


  • ½ Tbsp. butter
  • ¼ cup finely chopped pecans
  • Pinch of kosher salt
  • 1 ¼ cups of all-purpose flour
  • 2 Tbsp. granulated sugar
  • ½ tsp. salt
  • ¼ cup cold butter cubed
  • ¼ cup cold shortening cubed
  • 3-4 Tbsp. buttermilk


  • 1 cup dark corn syrup
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • ¼ cup Templeton Rye Whiskey
  • 4 large eggs
  • ¼ cup butter melted
  • 2 tsp plain white cornmeal
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2 ½ cups lightly toasted pecan halves

Whisky Whipped Cream

  • 1 cup heavy cream
  • 1 tsp Templeton Rye Whiskey
  • 3 Tbsp. powdered sugar
  1. Prepare crust:  Melt ½ Tbsp. butter in a small skillet over medium heat, swirling to coat sides of pan. Add ¼ cup finely chopped pecans and sauté 2 minutes or until fragrant and lightly toasted.  Sprinkle pecan mixture with a pinch of salt.  Remove from skillet, and cool completely.
  2. Pulse flour and next 2 ingredients in a food processor 3 or 4 times or until well combined. Add cubed cold butter and cold shortening: pulse until mixture is coarse.  Drizzle 1 Tbsp. of buttermilk at a time over flour mixture and pulse just until clumps form.  Shape dough into a flat disc and wrap tightly with plastic wrap.  Chill dough for an hour.
  3. To prepare filling, place corn syrup and next 3 ingredients in a large saucepan and bring to a boil over medium heat, whisking constantly. Cook while whisking 2 minutes and remove from heat.  Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk about ¼ of syrup mixture into egg mixture.  Gradually add egg mixture into syrup mixture whisking constantly.  Add lightly toasted pecan halves and cool for about 30 minutes.
  4. Preheat oven to 325 degrees. Unwrap dough and roll into a 13-inch circle on a lightly floured surface. Sprinkle the dough with sautéed pecans.  Place a piece of plastic wrap over the dough and roll the pecans into the dough.  Fit dough into a 9-inch pie plate greased lightly with cooking spray.  Fold edges under and crimp. Pour cooled filling into prepared crust.
  5. Bake at 325 degrees for 50-55 minutes or until set; cool pie completely on a wire rack (about 2 hours) before slicing. Serve with Whiskey Whipped Cream, if desired.
  6. For the Whiskey Whipped Cream, beat 1 cup heavy cream and 1 tsp Templeton Rye Whiskey at medium high speed with an electric mixer until foamy. Gradually add 3 Tbsp. powdered sugar, beating until soft peaks form.

We can’t wait to hear if you make Templeton Pecan Pie for your Thanksgiving meal.  It will be on the table at our house.

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Count your blessings, hug those that you love and Happy Thanksgiving!



Salted Whiskey Caramel Corn

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This week we have a perfect treat for fall harvest parties or just watching October baseball on TV.  It is a delightful mix of sweet, salty and a twist of rye whiskey.  Our distinguished team of teenage boys taste testers gave this treat two thumbs up.  This truly is some of the best caramel corn that we’ve ever tried.  We knew that it was going to be tasty, but we were pleasantly surprised just how tasty it is.  We aren’t sure if it is the Kerrygold butter, the twist of rye whiskey, the roasted pecans or the sea salt.  Try it and you decide!

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We originally found this recipe on   We tweaked a few of the ingredients a bit to fit our pantry and our tastes.  As usual, this recipe is easy to make.  You can have this whipped up for trick-or-treaters in no time.

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Salted Whiskey Caramel Corn

  • 10 cups of unbuttered popped corn
  • 1 cup pecan halves
  • 3/4 cup of Kerrygold butter
  • 1 cup of lightly packed brown sugar
  • 1/4 cup light corn syrup
  • 3/4 teaspoon sea salt
  • 1 teaspoon of vanilla extract
  • 3 tablespoons Templeton Rye Whiskey
  • 1 teaspoon baking soda

Pop popcorn.  We used 2 packages of microwave popcorn.  Place in a large bowl.  Sprinkle pecan halves over the top.

Preheat oven to 250 degrees.  Line 2 rimmed baking sheets with cooking spray and set aside.

In a 3 quart heavy bottomed sauce pan, melt the butter over medium to medium-high heat.

Add the brown sugar, corn syrup, and sea salt.  Stir until it starts to boil.

Boil for 4-5 minutes without stirring.  Make sure not to cook the caramel too long or it will burn.

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Remove from heat and add the vanilla extract, whiskey and baking soda.  The mixture will bubble.  Stir until smooth, then quickly pour over pecans and popcorn.  Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet.  Repeat with the other.

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Bake for about 30-45 minutes, or until it has reached desired dryness.  Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.

Remove from oven and cool.  Break pieces apart and serve.  Yumm-O!

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Did you try out the Booberry Martini we posted last week?  Will you serve Salted Whiskey Caramel Corn to your ghosts and goblins?



Cola and Whiskey Brisket

This week we are sharing a yummy new recipe that Rhonda found in Southern Living October 2017 issue.  As usual we tweaked it a little bit, but we think that you will really want to try out this easy delicious brisket recipe.  This recipe is so good, that it just might make it into our regular rotation.  Yes…. that good!

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To begin you will want to preheat your oven to 325 degrees.  Sprinkle both sides of brisket with salt and pepper.  We rubbed it into the meat to help tenderize a bit.  Heat oil in a dutch oven or roasting pan, and brown both sides of the brisket.  Remove brisket from dutch oven and transfer to a plate.

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Stir together the ketchup, cola, chicken broth, onion soup mix, and herbes de Provence in a large bowl.  The recipe calls for balsamic vinegar ketchup.  We could not find this at our local Kroger, so we chose to cut down on ketchup by about 1/4 cup and add in a 1/4 of balsamic vinegar instead. Pour this mixture into the dutch oven and add the browned brisket to the pan.  Bring to a boil over medium-high heat.  Cover with foil and follow with a tight lid.  Place dutch oven in preheated oven.

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Bake 2 hours, and enjoy the delightful aroma that wafts through your house.  Several times during the day our teen boys asked what we were having for dinner because it smelled so good.

Turn brisket over.  Tuck carrots along the sides and sprinkle onions across top.  Replace foil and lid and continue baking for about an hour.

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Transfer brisket and carrots to a serving platter.

Simmer gravy over medium until heated through.  Stir in Templeton Rye Whiskey and sprinkle with remaining salt and pepper.

Slice brisket and spoon gravy over hot brisket and vegetables.  Sprinkle with thyme.  Serve remaining gravy in serving dish on table.

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We served our brisket with mashed potatoes a side salad and some sliced artisan bread.  The gravy was delicious over the potatoes and carrots.

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We received two thumbs up from our boys for this recipe, and they are not always an easy sell.

Cola Whiskey Brisket

  • 1 (4 1/2 – 5 pound) first cut (flat) beef brisket at room temperature
  • 1 Tbsp. plus 1/4 tsp kosher salt divided
  • 1 1/2 tsp. plus 1/4 tsp. black pepper divided
  • 1 (14 ounce) bottle balsamic vinegar ketchup
  • 1 (12 ounce) bottle cane sweetened cola
  • 1 1/2 cups lower-sodium chicken broth
  • 1 envelope dry onion soup and dip mix
  • 1 Tbsp. herbes de Provence
  • 6 medium carrots halved and cut into 4-inch lengths
  • 1 large yellow onion, finely chopped
  • 2 Tbsp. whiskey
  • 2 Tbsp. fresh thyme leaves
  1.  Preheat oven to 325 degrees.  Sprinkle both sides of brisket with 1 tablespoon of the salt and 1 1/2 teaspoons of the pepper. Heat oil in a Dutch oven over medium-high.  Add brisket, and cook until deeply browned, 5 to 6 minutes on each side.  Transfer brisket to a plate.
  2. Stir together balsamic vinegar ketchup, chicken broth, onion soup mix, and herbes de Provence in a large bowl.  Pour slowly into Dutch oven, and stir and scrape to loosen browned bits from bottom of Dutch oven.  Return brisket and any juices to Dutch oven.  Bring to a boil over medium-high, and cover with foil followed by a tight-fitting lid.  Transfer Dutch oven to preheated oven.
  3. Bake 2 hours.  Turn brisket over.  Tuck in carrots and sprinkle onion into liquid around the edge of brisket.  Replace foil and lid, and continue baking until brisket is fork tender, about 1 hour.
  4. Transfer brisket and carrots to serving platter.  Simmer gravy over medium heat.  Stir in whiskey and sprinkle with remaining salt and pepper.
  5. Slice brisket.  Spoon some of the hot gravy over brisket and vegetables, and sprinkle with thyme.  Serve remaining gravy in serving dish on table.

We have more great fall recipes to share with you in the upcoming weeks.  We hope that you are enjoying the cooler temperatures.  We are!


Templeton Rye Whiskey Barbecue Sauce

Summertime is an easy time to share beverage ideas with you, because  just looking outside in this heat makes us thirsty.  This week in Texas the thermometer went over the 100 degree mark, and we noticed it did the same thing in much of the country.  However, we are departing from beverages to share another wonderful recipe with you.  If you get thirsty you will need to refer to some our past posts and whip up a refreshing drink or two.

Another great thing about summer is cooking out on the grill.  Although, we cook out pretty much year round, it still makes us think of summer. This week we made steaks with Templeton Rye Whiskey Barbecue Sauce.

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Don’t be overwhelmed when you see the list of ingredients.  For such a simple sauce there is a teaspoon of this and a tablespoon of that.  We assure you that it is easy and most of these ingredients we already had on hand in our pantry or refrigerator.  This recipe is one we adapted from (You know, the grill people.)

To start you will need extra-virgin olive oil, chopped yellow onion and garlic.  Warm the oil in a saucepan and then add the onion.  Cook for about 5 minutes and then add the garlic.  Stir constantly to prevent browning.

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Next, Rhonda’s favorite part, remove from heat and add in ¼ cup of Templeton Rye Whiskey.  Return to heat and let this simmer for a few minutes. Take in that sweet aroma.  Ahhhh!

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We don’t know if you know much about rye whiskey, but this isn’t your dad’s whiskey.  Prior to Templeton Rye, Rhonda wouldn’t even try anything with whiskey.  Now it has become one of her favs.  Templeton Rye  is a touch sweeter than other whiskeys you may have tried. It’s only 80 proof, so there is no burn.  That is why it tastes so good in Mary Ann or Ginger?  Did you know that Templeton Rye was a whiskey made during prohibition by Iowa farmers from the small town of Templeton?  Al Capone loved it and had cases of it shipped to Chicago for him to enjoy.  He dubbed it the “Good Stuff.”  If you hear someone call for the “Good Stuff,” they may be talking about Templeton Rye.  We have other interesting stories about Templeton Rye, but we will save those for another time.  Back to the sauce!

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Next you will add in the tomato paste, syrup, vinegar, mustard, paprika, hot sauce, and pepper.  Let this simmer for 2-3 minutes.  Remove from heat and set aside.  You are finished!

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We don’t usually put barbecue sauce on our steaks, but we tried it per the recipe’s suggestion.  We think this would taste great on brisket, chicken, kabobs or hamburgers. The sauce has a spicy sweet taste.  We had plenty left over, so we placed the extra in the refrigerator for later.

Templeton Rye Whiskey Barbecue Sauce

2 tablespoons extra-virgin olive oil

1 cup finely chopped yellow onion

1 tablespoon finely chopped garlic

¼ cup Templeton Rye Whiskey

3  tablespoons tomato paste

½ cup pure maple syrup

1 tablespoon cider vinegar

2 teaspoons Dijon mustard

1 teaspoon smoked paprika

1 teaspoon hot pepper sauce

½ teaspoon freshly ground black pepper

In a saucepan over medium- high heat, warm the oil.  Add the onion and cook until tender but not browned, 5-7 minutes, stirring occasionally.  Add the garlic and cook until fragrant, about 1 minute, stirring constantly to prevent browning.  Remove the pan from the heat and slowly pour in the whiskey.  Return the pan to the heat and cook until the whiskey is almost completely evaporated.  Stir in the tomato paste until well incorporated.  Add the syrup, vinegar, mustard, paprika, hot sauce, and pepper.  Simmer for 2-3 minutes to meld the flavors and thicken the sauce slightly. Remove from heat and set aside.

Serve over steaks, chicken, burgers, brisket or kabobs.

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Do you usually add sauce to your steaks or do you enjoy them as they are? Let us know if you try the barbecue sauce, we love to get feedback on our recipes and ideas.

Thank you to everyone who comments on and follows our blog.  We enjoy hearing about the drinks and recipes that you have tried.  Each week our list of followers is growing!  Are you following our blog?  Are you following us on Pinterest at ?