I've made this a couple of times and it's wonderful:

http://www.foodnetwork.com/recipes/paula-deen/bourbon-pecan-pie-aka-douglas-dark-rum-pecan-pie-recipe/index.html

Thank you everyone for all the great ideas I just might have to buy another bottle or two to try out all these recipes.

My (Anneliese's) bourbon chicken recipe: http://www.jsonline.com/features/food/32612294.html

Make Maida Heatter's 86-proof chocolate cake:
http://events.nytimes.com/recipes/1560/1981/12/20/Maida-Heatters-86-Proof-Chocolate-Cake/recipe.html

Serve neat along side chocolate caramel candies.

Well, if it's really yummy bourbon, you should pour it, room temp, into a heavy-bottomed old fashioned glass or snifter, and sip whilst you cook yourself any of the great things mentioned here. Replenish as needed.

It's also good in whipped cream, alongside a slice o pie.

This sounds interesting.. Sugary cherries preserved with bourbon.. http://chowhound.chow.com/topics/715256

I used bourbon to deglaze the searing of a pot roast in olive oil and mustard seed because we had no red wine on hand. To that, I added a liter of beef stock (More than Gourmet), some peppercorns and brought it to a boil. Then chuck in chopped 2 diced potatoes, a can of pureed tomatoes and half a diced onion. After an hour simmering, I added carrots, parsnips, and celery and cooked until tender. The bourbon added an almost bacony flavor to the dish.

Bourbon glazed ham is yummy, as are bourbon baked beans.

This ham glaze is awesome: http://www.epicurious.com/recipes/food/views/Ham-with-Bourbon-Molasses-and-Pecan-Glaze-233395

And ditto on the pumpkin/sweet potato dishes!

I love to add bourbon to caramelized onions and then I flame them, to sauces like BBQ sauce, to pot roasts for a sparkle of flavor, and to pumpkin and sweet potato dishes.