November 2025 - Cooking with Rum

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     Rummy Chicken Pot Pie Bread Pudding

Ingredients:

  • 2 C. Cooked Chicken, diced 
  • 6 C. One Day Old Bread, cubed
  • 1 Tbsp. Butter1 Tbsp. Olive Oil
  • 1 Medium White Onion, finely chopped 
  • 1 C. Carrots, diced
  • 1 C. Celery, diced
  • 4 oz. Canned Whole Kernel Corn 
  • ¾ C. Frozen Peas4 Garlic Cloves, minced
  • 3 Tbsp. All-Purpose Flour
  • 2 C. Chicken Stock
  • 1 C. Whole Milk 
  • ¼ C. Heavy Cream
  • 3 Tbsp. White Rum
  • 3 Large Eggs
  • ½ tsp. Dried Thyme
  • ½ tsp. Dried Oregano
  • 1 tsp. Sea Salt 
  • ½ tsp. Ground Black Pepper
  • 1½ C. Shredded Mozzarella Cheese 
  • 9x13-inch (23x33 cm) baking dish

Directions:

  1. Preheat oven to 350°F (180°C).In a large frying pan on medium heat, add the olive oil and butter.
  2. Add the carrots, celery, onion, corn, garlic, salt, pepper, dried thyme, and dried oregano.  Mix everything together and allow to soften a bit.  Then add 2 tablespoons of flour to the pan and stir.  
  3. Add the chicken stock and stir, mixture will begin to thicken.  Now add the milk, heavy cream, and Rum. Stir to mix well.  
  4. Add the chicken, frozen peas and one cup of Mozzarella cheese. Since everything is cooked, you do not need to bring the chicken mixture to a boil.
  5. In a large bowl, add the cubed bread.  Then pour the chicken mixture onto the bread and stir.  Allow the bread to absorb the juices, about 10 minutes.
  6. In a small mixing bowl, crack the three eggs and beat with a fork.  Add 2 to 3 tablespoons of milk and beat with fork again.  
  7. Pour half of the egg mixture into the bread bowl and mix.  Now transfer the mixture into the 9 x 13 inch baking dish.  Careful not to press down on the mixture, you want to keep it light and airy. Chicken pot pie needs open areas to allow the remaining egg mixture to fill in the gaps. Once you have poured the rest of the egg mixture add Mozzarella cheese on top (put as much or as little cheese as you like). Now cover the baking dish with foil in a tentlike shape.  You want to allow steam to build up inside.
  8. Bake the pot pie for 25 minutes. Remove the foil and place back in the oven for an additional 20 minutes (until golden and set).

Ready to serve!

                                                                                      Photo Credit: loulougirls.com

                            Pecan Pie Dump Cake

Ingredients:

  • 1 can (21 oz.) Pecan Pie Filling 
  • 1 box (15.25 oz.) Yellow Cake Mix 
  • ½ C. Butter, melted 
  • 4 Tbsp. Dark Rum + 2 Tbsp.
  • ½ C. Pecans, chopped 
  • ¼ C. Water 

Directions:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish (butter or cooking spray works great).
  2. Open the can of pecan pie filling and pour straight into your greased baking dish and spread it evenly with a spatula. Now open the box of yellow cake mix and sprinkle it dry right on top of the pecan filling, distributing it evenly. 
  3. In a small sauce pan, melt the butter then add the 4 Tbsp. of dark rum and stir to blend well then pour the liquid evenly over the dry cake mix.  
  4. Sprinkle chopped pecans across the top. Then take your ¼ cup of water and add the additional 2 Tbsp. dark rum to it and mix. Lightly drizzle it over the entire cake. 
  5. Place baking dish in the oven and bake for 35-40 minutes (until top is golden brown and edges are bubbling). Remove from oven and allow it cool for about 10 minutes before serving.

                                                                                    Photo credit: evsroad.com