Robert Mondavi Private Select Pinot Noir 2012 This vivacious red wines hallmark is fresh, vibrant fruit. In the nose, lovely raspberry and dried cherry aromas mingle with complementary scents of white and black pepper, mint and chicory. On the medium-bodied palate, the wine's supple, silky, berry and cherry jam flavors display a zesty black pepper spiciness in the bright, crisp finish. PURDY’S SALE $9.99 750 ML Reduced to $7.99 No Further Discount Mail In Rebate Save $36.00 on a case ! That’s $ 4.99 Your cost after Mail In Rebate ! ... See MoreSee Less
RumChata Pumpkin Pie Ingredients 6 oz RumChata 1/2 cup brown sugar 1 (15 oz) can of pumpkin 1 cup sweetened condensed milk 2 large eggs 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp salt 1, 9 inch unbaked pie crust Directions Preheat oven to 425 degrees Fahrenheit. Whisk pumpkin, brown sugar, eggs, sweetened condensed milk, RumChata, spices and salt in a medium bowl until smooth. Pour into crust and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife, inserted 1 inch from crust, comes out clean. Let cool. Garnish as desired.
RumChata French Toast Ingredients 3 eggs 1/2 cup milk 1/4 cup RumChata 8 slices white or french bread 1 tbs butter Directions Leave bread slices out in a paper bag overnight to dry out. With a fork, beat together eggs, milk, and RumChata. Heat butter in griddle over medium heat until melted. Dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes per side.
RumChata Cheesecake Ingredients 15 graham crackers, crushed 2 tbs butter, melted 32 oz cream cheese, softened 1 1/2 cups sugar 3/4 cup RumChata 4 eggs 1 cup sour cream 1 tbs vanilla extract 1/4 cup all-purpose flour Directions Preheat oven to 350 degrees Fahrenheit. Grease 9" spring form pan. In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the pan. In a large bowl, mix cream cheese with sugar until smooth. Slowly blend in RumChata and eggs. Mix in sour cream, vanilla, and flour until smooth. Pour filling over prepared crust. Bake for 1 hour. Turn off oven and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving. Top with dollops of glazed strawberries or cherry pie filling to finish, if desired.
Berries RumChata Ingredients 1 part RumChata ,1 part Whipped cream, 1 cup fresh berries Directions Blend RumChata and whipping cream together until smooth. Serve RumChata mixture as a dip for fresh berries, or pour over berries in a bowl before serving.
RumChata Ultimartini Ingredients 2 parts RumChata 1 part vanilla vodka 1/2 part Frangelico Directions Shake with ice and strain into a martini glass. (2 photos) ... See MoreSee Less