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:

  1. Two hours before cocktails served, fill an ice cube trays with juice to be frozen (use pineapple & grapefruit).

  2. Fill a short tumbler glass with juice cubes.

  3. Add all ingredients except for kombucha to a cocktail shaker with a few ice cubes and shake vigorously for 10-15 seconds.

  4. Strain cocktail mixture over the ice in glass.

  5. Top with kombucha and carefully stir mixture.

  6. 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:

  1. Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.

  2. In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar, and worcestershire sauce with an electric mixer until smooth.

  3. 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.

  4. 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!