Crock Pot Bourbon Chicken

Crock Pot Bourbon Chicken

Submitted by Frances Dappse


bourbon chicken3 lbs boneless skinless chicken thighs
3 tablespoons corn starch
1 clove garlic
3 scallions


½ teaspoon fresh grated ginger
4 cloves garlic, minced
½ teaspoon chili flakes
⅓ cup apple juice
2 tablespoons honey
2 tablespoons brown sugar
¼ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ cup Bourbon (may be omitted)
¼ cup Short Sugar’s Bar-B-Q Sauce


Mix all sauce ingredients in a small bowl.
Place chicken in slow cooker, pour sauce over top.
Cover and cook on low 6-7 hours or on high 3 hours.
Remove chicken and chop into bite sized pieces.
Strain liquid and place over medium high heat in a small pot.
Combine 3 tablespoons water with 3 tablespoons cornstarch. Whisk into boiling sauce along with 1 clove minced garlic. Stir until thickened.
Pour sauce over chicken pieces in the slow cooker and stir. Serve over rice. Chop scallions and sprinkle over for a garnish. Enjoy!

Easy Awesome Meatballs!

Easy Awesome Meatballs

Submitted by Thomas B Clymer


Ingredients: Meatballs
• 2 pounds lean hamburger (set out of fridge for a few minutes)
• ½ onion, finely chopped
• 1 sleeve of Ritz crackers, finely crushed
• ½ cup ketchup
• 2 tablespoons Worcester sauce
• 2 tablespoons mustard
• dash of salt and pepper (optional)

Directions: Meatballs
1. Preheat oven to 400 degrees.
2. Put all ingredients listed for meatballs into a large bowl.
3. With clean hands, mix thoroughly. (It helps to have hamburger set out for awhile so it’s not so cold)
4. Once mixed, form into balls 2-3 inches maximum in diameter. (Bigger balls lead to cracked balls)
5. Place balls into a casserole dish. (9×13 works great) (Do NOT use cookie sheet, as there will be grease!)
6. Place in oven and bake for 20-25 mins.
7. While meatballs are cooking, make sauce. (SEE BELOW)
8. Remove from oven and drain off grease.
9. Pour your BBQ sauce over meatballs.
10. Place casserole dish back in oven and bake 10-15 more minutes. (Sauce should stick to your balls)
11. Enjoy!

Ingredients: Sauce
• 1 stick of butter, sliced into chunks
• ½ cup brown sugar
• ½ cup ketchup
• 2-3 tablespoons mustard
• 1 tablespoons Worcester sauce
• approx. 5 ounces Short Sugar’s BBQ sauce

Directions: Sauce
1. Melt butter in a medium saucepan.
2. Add brown sugar and mix well over low to medium heat.
3. Add Worcester sauce and mix and allow to heat up.
4. When hot, mix (a whisk comes in handy here) in ketchup and then mustard.
5. The sauce will be very thick. If not add more ketchup.
6. Allow the sauce to heat up again and add Short Sugar’s BBQ sauce and mix well.

Stir Fried Chicken And Peppers

Chicken and Peppers Stir Fry

Submitted by Trish Larimer

One of the things we really love in Summer is our garden. And we love most of all our fresh bell peppers. This recipe uses Short Sugar’s Bar-B-Q Sauce to add sweet and tangy serendipity to an old standard. We’re certain you’re going to love this.


2 big chicken breasts, baked in a covered casserole dish with 1/2 cup chicken broth @ 375″ for 1 hour
1 stick unsalted ButterChicken-Peppers-and-Onion-Recipe-with-Short-Surgars-BBQ-Sauce-003
2 heaping Tablespoons of  Chopped Garlic
1 large red pepper, cut in strips
1 large green pepper, cut in strips
1 large yellow pepper, cut in strips
1 large onion (I use yellow or sweet), cut in strips
2/3 cup Short Sugar’s Bar-B-Q Sauce
1 cup un-cooked brown rice ( I use Uncle Ben’s), cooked per instruction on the bag


Bake chicken breasts in a covered casserole dish with 1/2 cup chicken broth at 375° for one hour and then set aside.  SAVE the chicken broth!

Chicken-Peppers-and-Onion-Recipe-with-Short-Surgars-BBQ-Sauce-008In a large frying pan,  put in a stick of butter and slowly melt it on medium heat.  Add the garlic and cook on low to medium for about 5 minutes.  Then add peppers and onions and continue to cook about 20 minutes until onions are translucent and peppers are tender.

At this point, you should put the rice on to cook as directed by box or bag.  Slice chicken into strips, chunks or shred it.  Add it (AND the chicken broth!) to the pepper mixture and stir well. Add the 2/3 cup of Short Sugar”s BBQ sauce, stir well and continue to cook,  on low to medium heat for 15 minutes, stirring occasionally.

Serve over brown rice. Enjoy!