Jason McCollim with his K9 Manhunters Sookie and Indie Anna
Jason is Spokane’s very own voice of classic rock. Jason has been a local fixture on Spokane’s radio waves for over a decade, and a Jack-of -all-trades within the radio community.
The start of Jason’s radio career may have began behind the control board, but it wasn’t long before his many other talents began to get some recognition. Today, Jason is not only a recognizable hometown, homegrown voice on Spokane’s 98.9 KKZX, but Jason also works behind the scenes as the Program Director of 1280 FOX Sports.
In 2010 Jason joined Inland Empire Bloodhounds Search and Rescue, a Non-Profit Organization that trains Bloodhounds for Search and Rescue Operations with the Spokane County Sheriff’s Office. In 2011 and 2012 Jason served as the Vice President of Inland Empire Bloodhounds and Communications Office of the Spokane SAR Council.
Over the course of his involvement with Search and Rescue, Jason’s had the opportunity to work with some of the America’s Top Police and SAR K9 trainers including; Kelli Collins, Sandy Stuart, Pam Nyberg, John Salem, Kevin Baughn and the leading expert in Police Bloodhounds, Jeff Schettler.
Before we proceed any further, please note that although some of these recipes refer to the bourbon in them as "optional," it is not. For best results, please do not hesitate to add 1 Tbsp. bourbon to whatever quantity is called for.
You'll need to track down a 9" springform pan to make this baby (worth it). Get the recipe at Smitten Kitchen.
Excellent for gifting, even better for getting buzzed by yourself in the dark at 3 a.m.Get the recipe at The Kitchn.
For True Americans only. Get the recipe at A Beautiful Mess.
Easy and very portable in case you need to make a quick escape from the table.Get the recipe at Saving Room For Dessert.
In case you're worried this might be healthy, there's butter-and-brown sugar oat crumble inside the apples. Crisis averted. Get the recipe at How Sweet It Is.
It has to mean something that all of the best dessert words start with "B." Get the recipe at The Kitchn.
Nuts on top? That's a choice you'll have to make for yourself. Get the recipe at The Incuisition.
If you can pull this thing off, no one in your family will be allowed to say anything mean about you for at least six years. Get the recipe at Bon Appétit.
Cake is the new pie. Deal with it, Thanksgiving. Get the recipe at Sweet Twist of Blogging.
You should probably make extra icing, just in case. Also probably the greatest thing ever to serve at brunch. Get the recipe at Confections of a Foodie Bride.
Vegans and people with small mouths love bourbon too. Get the recipe at Back to Her Roots.
This recipe calls for jarred sour cherries in syrup (NOT the same as maraschino, please, FYI), but you could also use thawed frozen cherries. Either way, adding bourbon is a great idea. Get the recipe at Bon Appétit.
When I die, please bury me in this. Get the recipe at Saveur.
Would not advise baking with peaches in November except that these are so goddamn adorable. And come to think of it, drained canned peaches would probably work just fine. Get the recipe at Smitten Kitchen.
Best thing that will happen to your fancy dessert spoons all year. Get the recipe at Pham Fatale.
Nothing gets the people going like a bundt. Get the recipe at the New York Times.
If you're going to tackle macarons, most devilishly difficult of all French confections, you might as well make sure they contain alcohol. Get the recipe at The Sweet Art.
If the concept of making crème anglaise (aka custard sauce) overwhelms you, just whip some cream with bourbon, vanilla, and a little sugar in it. Get the recipe at The Kitchn.
Coffee ice cream + bourbon = the classy, holiday-appropriate Four Loko of milkshakes. Get the recipe at Food + Words.