Hot Buttered Rum

2 Quarts apple juice
2 C firmly packed brown sugar
1 stick butter (use the real stuff, not margarine)
3 Tbs. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
2 C. your favorite rum
Refrigerated whipped dessert topping
Cinnamon sticks and nutmeg for garnish


Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours.

Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.

Bourbon Chex Mix

BOURBON CHEX MIX

1 bag (15 oz) Chex Mix® traditional snack mix

1 cup pecan halves

1/2 lb bacon (6 to 8 slices), crisply cooked and crumbled

1/2 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

2 tablespoons bourbon

3/4 teaspoon chipotle chili powder

Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.

In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.

Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.

Betty Crocker Recipe - Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce

I just had to share this one from Betty Crocker. Yummy!

Crust


1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted

Filling

5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs

Sauce

1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
1/4 cup golden raisins, if desired

1.Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.

2.While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.

3.Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.

4.Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.

5.In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.

6.To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.

Makes 16 servings


Nutrition Information:



1 Serving (1 Serving)
Calories 470(Calories from Fat 320),Total Fat 35g(Saturated Fat 22g,Trans Fat 1 1/2g),Cholesterol 145mg;Sodium 300mg;Total Carbohydrate 30g(Dietary Fiber 0g,Sugars 27g),Protein 7g;Percent Daily Value*:Calcium ;Exchanges:0 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;1 High-Fat Meat;5 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
 
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Sweet Potato Casserole with Pecans

Sweet Potato Casserole

2 1/2 pounds raw sweet potatoes, peeled and cut into 1-inch cubes
OR
2 1/2 lb can of precooked sweet potatoes

3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows

Preheat oven to 375°.

Place the sweet potatoes in a large saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Gently stir in the pecans. Spoon the potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with mini marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information

Calories: 186 (27% from fat)
Fat: 5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein: 1.6g
Carbohydrate: 33.1g
Fiber: 2.5g
Cholesterol: 8mg
Sodium: 272mg
Calcium: 23mg

Apple Cranberry Cider

1 quart apple cider or apple juice

2 cups cranberry juice

1/3 cup packed brown sugar

4 whole cloves

2 cinnamon sticks (3 inches)

In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.