Cooking with Rum Title Jan 2
Spooky Halloween Rum Chili
Ingredients:
½ lb. Ground Beef
2 (16 oz.) Cans Chili Beans
1 (14.5 oz.) Can Stewed Tomatoes, drain
½ White Onion, diced
¾ C. Dark Rum + ½ C. to add after chili has cooked ½
½ (10 oz.) Corn, frozen
2 Tbsp. Chili Powder
Spooky Halloween Rum Chili
Directions:
Mix ground beef, chili beans, stewed tomatoes, diced white onions, dark rum, corn and chili powder in a large pot over high heat; bring to a simmer, reduce heat to medium-low, and cook until the beef is cooked and tender, about 6 hours. Once removed from heat, add an additional half cup of dark rum and mix into chili.
Optional presentation: stuff chili into carved orange bell peppers as shown below.
Spirited Spider Cupcakes
Ingredients:
1 package Chocolate Cake Mix
½ C. Spiced Rum
1 package Jell-O Chocolate Instant Pudding
16 oz. Ready-to-spread Vanilla Frosting
¼ C. Dark Rum
12 pieces Black Shoestring Licorice (32 inches each)
24 Oreo Cookies
48 Miniature M&M Plain Milk Chocolate Candies
Spirited Spider Cupcakes
Directions:
Prepare cake batter as directed on package and add the spiced rum to the mix. Blend in dry pudding mix. Spoon into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool completely.
Blend the vanilla frosting with the dark rum. Coat each cupcake with frosting, reserve some of the frosting to attach the decorations.
Cut each licorice piece in half; set aside. Place an Oreo cookie on top of each frosted cupcake. Insert 4 licorice pieces into frosting on each side of cookie for the spider’s legs. Use reserved frosting to attach M&M chocolate pieces to tops of cookies for the spiders’ eyes.
