Happy Wednesday everyone! We have a tropical Caribbean Rum Punch paired with Cheesy Bacon Stuffed Mini Peppers! Head over to our Facebook to see an upcoming listing of ours, it has the perfect kitchen for a Happy Hour Wednesday!
Caribbean Rum Punch Recipe:
Ingredients:
6 ounce Lemon rum
4 ounce Triple Sec
6 ounce Grapefruit Juice
3 ounce Coconut milk
5 ounce Pineapple juice
4 ounce Kombucha
10 large juice cubes
Ice
Cherries and pineapple chunk for garnish
Instructions:
Two hours before cocktails served, fill an ice cube trays with juice to be frozen (use pineapple & grapefruit).
Fill a short tumbler glass with juice cubes.
Add all ingredients except for kombucha to a cocktail shaker with a few ice cubes and shake vigorously for 10-15 seconds.
Strain cocktail mixture over the ice in glass.
Top with kombucha and carefully stir mixture.
Garnish with cherries and chunk of pineapple.
Cheesy Bacon Stuffed Mini Peppers Recipe:
Ingredients:
6 mini sweet peppers, sliced in half, seeds and membranes removed
4 oz cream cheese
2 Tablespoons green onions,, sliced
4 slices bacon,, cooked and crumbled
1/2 teaspoon garlic powder
1/2 cup shredded cheddar cheese + extra for topping
1 teaspoon Worcestershire sauce
chopped cilantro for topping, optional
Instructions:
Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar, and worcestershire sauce with an electric mixer until smooth.
Fill the sliced peppers with the filling, about a heaping tablespoon each. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!
Have a great rest of the week and come back next week for more Happy Hour Wednesday recipes!
