December 2023 - Cooking With Rum

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            Crock Pot Holiday Rum Meatballs

Ingredients:

  • 1 lb. Bag of Frozen Meatballs
  • ½ C. Ketchup
  • ½ C. Brown Sugar, packed
  • ¼ C. Dark Rum
  • 1 tsp. Fresh Lemon Juice
  • 1 tsp. Worcestershire Sauce
  • Finely Chopped Green Onion, for garnish

Directions:

  1. To make the rum sauce, combine all ingredients in a medium size bowl, except the meatballs, and mix well.
  2. Place frozen meatballs into a crock pot and then pour the rum sauce on top. Mix it up all real good so that each meatball is coated with the rum sauce.Turn up the heat to high and leave on high for about an hour, stirring a couple times.
  3. Once the meatballs have somewhat thawed, go ahead and turn your crockpot down to low. Cook an additional 10 minutes.  Ready to serve. Garnish with finely chopped onions.  Use toothpicks to pick up each meatball.  Serves 10.

                             Eggnog Cheesecake

Ingredients:

  • 1 C. Graham Cracker Crumbs
  • 2 Tbsp. Sugar
  • 3 Tbsp. Butter, melted
  • 3- 8 oz. Packages of Cream Cheese, softened
  • 1 C. Brown Sugar
  • 3 Tbsp. All-Purpose Flour
  • 2 Large Eggs (room temperature, lightly beaten)
  • ¾ C. Eggnog
  • 4 Tbsp. Dark Rum
  • Add a dash of Ground Nutmeg
  • Add Whipped Cream 

Directions:

  1. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, rum and nutmeg. Pour filling over crust.
  3. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
  4. Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. 
  5. Loosen side from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.