Cajun Brownie Bites

Ingredients:

1 box Duncan Hines Dark Chocolate Fudge Brownie Mix

1 egg

1/3 cup Bourbon (I used Marker’s Mark for testing purposes)

1/3 cup Panola Pecan Oil

2 teaspoons Panola Cajun Hot Sauce

Topping Sauce:

30 Rolo Chewy Caramel in Milk Chocolate candies

2 tablespoons Bourbon

1 teaspoon Cajun Hot Sauce

Directions:

Preheat the oven to 350 degrees.

Grease mini muffin pan or line with papers.

Blend the first 5 ingredients.

Fill the cups about 3/4 the way full.

Bake approximately 10 minutes, keeping in mind baking times vary with each oven.

While brownies are baking, melt the Rolo’s in a double-boiler or microwave.

Add 2 tbs. of bourbon, stirring occasionally.

Add 1 tsp. Cajun Hot Sauce.  Continue stirring.

After the brownies are baked, remove from the tin and cool.  While the brownies are still warm, drizzle the chocolate caramel sauce over the top.

Pastalaya

1 pkg. smoked sausage/andouille

4 oz. tasso (optional)

2 grilled chicken breast (or 1/2 rotisserie chicken)

1 onion

1 green bell pepper

1 red bell pepper

1 orange or yellow bell pepper

3 cloves garlic

1 stick butter

3 cups heavy cream (warmed)

½ bottle Panola Gourmet Pepper Sauce (this is the ingredient that makes the dish!!!)

1-2 tsp. oregano

Salt and pepper to taste

8 oz. Penne pasta

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2 tbs. unsalted butter

2 tbs. Panola Pecan Oil

3 lbs. yellow onions, chopped

2 tbs. brown sugar

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