Showing Recipe Reason: Food show all recipes
Caramel Apples

Caramel Apples

  • 1 tbsp. Blue Chair Bay® Vanilla Rum
  • green apples
  • walnuts
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 4 tbsp. butter, cut into chunks
  • few drops vanilla extract

Cook the sugar over medium heat in a saucepan, without stirring until the sugar is melted and turns a deep golden caramel.⁠ Remove the saucepan from heat, and add the chunks of butter one by one and whisk until combined. Slowly add the cream and then whisk until combined.⁠ Return the saucepan to the heat and, cook the mixture over medium heat, stirring until the caramel has thickened, about 5-10 minutes. ⁠Remove from the heat, add Blue Chair Bay Vanilla Rum and vanilla extract. Wash apples and dry them off. Remove the stem and place a caramel apple dipping stick 3/4 of the way into the apple. Dip apples into mixture then top with walnuts, if desired. ⁠

Print Recipe

Pineapple and Banana Ice Cream

Pineapple and Banana Ice Cream

When life gives you pineapples, just add rum

  • 1/4 cup Blue Chair Bay® Banana Rum Cream
  • 1/4 cup Blue Chair Bay® Pineapple Rum Cream
  • 2 cups pineapple
  • 1 medium banana
  • 1/2 cup coconut milk

If your pineapple and banana are not frozen, freeze until solid.⁠ Place your coconut milk in the freezer upside down for a few minutes. You want to use as much of the cream as possible and this will help separate the cream from the milk.⁠ Place frozen pineapple chunks, banana, rum creams, and coconut milk in a food processor.⁠ Pulse until ingredients begin to combine.⁠ Blend until smooth and creamy.⁠ Serve immediately as soft-serve ice cream, or freeze 20-30 minutes for a more firm texture.

Print Recipe

Strawberry Banana Cheesecake

Strawberry Banana Cheesecake

Dessert is like a feel-good song this summer

  • 1/3 cup Blue Chair Bay® Banana Rum Cream
  • 2 8-oz. blocks of cream cheese, room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup heavy cream
  • 8-inch store-bought graham-cracker crust
  • strawberries, optional garnish

1. Preheat oven to 300°F.⁠
2. In a stand mixer or using a hand blender, whisk together cream cheese and sugar until they are light and fluffy. ⁠
3. Add eggs one at a time. Once they’re incorporated, add the cream, followed by the rum. ⁠
4. Pour mixture into crust and bake for 45–50 minutes or until the cheesecake is just set. It may still be a bit wobbly in the center. ⁠
5. Allow the cheesecake to cool to room temperature before refrigerating; let rest overnight. ⁠
6. Serve chilled. If desired, garnish with sliced strawberries.

Print Recipe

Key Lime Cream Popsicles

Key Lime Cream Popsicles

I scream, you scream, we all scream for Key Lime Rum Cream

  • 1 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • 3/4 cup lime juice
  • 1/2 cup cream of coconut
  • 2 lime, zest
  • 4 graham cracker rectangles, large
  • lime slice, optional garnish

Shake rum cream, lime juice, and cream of coconut vigorously in a shaker. Pour into popsicle molds and freeze overnight. Garnish with graham crackers, lime, and lime zest!⁠

Print Recipe

Starburst Shot Glass

Starburst Shot Glass

  • Blue Chair Bay® Rum Cream, of choice
  • starburst

Dice Starbursts and line each shot glass mold in a silicone tray with different flavors.⁠ Place tray into oven at 375 degrees for 10 minutes.⁠ After they’ve cooled, pop the shot glasses out of the silicone tray.⁠ Pour Blue Chair Bay Rum Cream of choice!

Print Recipe

Watermelon Popsicles

Watermelon Popsicles

Paradise Found!

  • 1/2 cup Blue Chair Bay® Premium White Rum
  • 19 oz. cubed seedless watermelon (about 3 1/2 cups)
  • 5 1/2 tbsp granulated sugar, divided
  • 1 tbsp fresh lemon juice
  • 1/2 cup canned coconut milk, well shaken
  1. Add watermelon, Blue Chair Bay White Rum, 2 Tbsp granulated sugar, and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into 10 popsicles molds filling each about 2/3 full⁠
  2. After the first layer is frozen, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is, stir in 1 – 2 Tbsp cold water to thin. I recommend chilling it because you just don’t want it warm or it will melt the watermelon layer when pouring in). Remove popsicles from freezer, remove the lid and carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer. Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes.⁠
  3. Meanwhile, cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with 2 Tbsp granulated sugar. Pulse until well pureed. Chill kiwi mixture 30 minutes.⁠
    Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid about 2 – 3 hours.⁠
  4. To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from molds and enjoy!⁠

Print Recipe

Island Girl Cake

Island Girl Cake

Life is what you bake of it

  • 1/2 cup Blue Chair Bay® Coconut Rum
  • 1 package (18.25 oz.) yellow cake mix⁠
  • 1/2 cup vegetable oil⁠
  • 1 can (11 oz.) mandarin oranges, undrained⁠
  • 3 eggs⁠
  • 1/2 cup sour cream⁠
  • 1 (8 oz.) can crushed pineapple, undrained⁠
  • 1 package (3.5 oz.) instant vanilla pudding⁠
  • 2 cups heavy cream⁠

Preheat oven to 350 degrees. Grease and flour 2 (8 or 9 inch) round cake pans.⁠
In a large bowl, beat the cake mix, oil, oranges, eggs, coconut rum, and sour cream until well blended.⁠
Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.⁠
Meanwhile, in a medium bowl combine the crushed pineapple and instant pudding mix.⁠
With an electric mixer, beat the cream until soft peaks form. Fold the pineapple mixture into the whipped cream to combine.⁠
Frost in between each layer, and the top and sides of the cake with the pineapple whipped cream mixture. Refrigerate cake until ready to serve.⁠

Print Recipe

Spiced Coconut Pumpkin Bisque⁠

Spiced Coconut Pumpkin Bisque⁠

Who knew soup could look so appetizing

  • 2 tbsp. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 tbsp. olive oil
  • 1/2 shallot
  • 1 garlic clove
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. curry
  • 1/2 tsp. cinnamon
  • 1 1/2 tbsp. maple syrup
  • 1 tbsp. honey
  • 1 can pumpkin puree
  • 1 1/2 cup vegetable broth
  • 2/3 cup canned coconut milk
  • 1/2 apple, grated

Mince garlic and shallots in a pot then add olive oil and sautee on medium for 1 minute. Add the Blue Chair Bay Coconut Spiced Rum Cream, pumpkin puree, vegetable broth, coconut milk, maple syrup, honey, salt, pepper, curry, cinnamon, and grated apple to the pot. Whisk together until combined. Bring to a boil and simmer for 8-10 minutes. Serve topped with pumpkin seeds, a pinch of cayenne, and a drizzle of heavy cream.⁠

Print Recipe

Shrimp and Cucumber Bites

Shrimp and Cucumber Bites

Seconds, thirds… who’s counting?

  • 1/4 cup Blue Chair Bay® Key Lime Rum Cream
  • 1 avocado
  • 2 tbsp cilantro and/or parsley
  • 1 cucumber
  • 1 green onion
  • 1 tbsp lemon juice
  • 1 tbsp creole seasoning
  • salt and cayenne, to taste
  • 2 tbsp oil
  • 1 pound shrimp, peeled and deveined

Place shrimp in a large mixing bowl and pat dry with paper towels. Add lemon juice, creole seasoning, salt, cayenne and 1 tbsp olive oil. Stir well to combine.⁠

Heat a large heavy pan over medium/high heat with 1 Tbsp olive oil. Once the oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.⁠

How to Make Avocado Spread & Assemble:⁠
In a small bowl, mash together Key Lime Rum Cream, avocado, 1/4 tsp salt, and lime juice until creamy. Divide the avocado mix over 20-22 cucumber slices.⁠
Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. If not serving right away, cover and refrigerate up to 4 hours before serving.⁠

Print Recipe

Key Lime Shrimp Quinoa Salad

Key Lime Shrimp Quinoa Salad

  • Quinoa:
  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • 1/2 cup quinoa
  • 1/4 cup water
  • 1/2 cup coconut milk
  • Salad:
  • Your choice of greens (about 1/2 a bag)
  • 1 pound grilled shrimp
  • 1/4 red onion, sliced thin
  • 1/4 cup feta cheese
  • 1 cup sauteed or roasted baby tomatoes
  • 1/2 avocado
  • salt and pepper to taste

Bring quinoa ingredients to a boil, stirring occasionally. Cook on low, covered for 15-17 minutes. Refrigerate until cool. Combine shrimp, olive oil, and salt and pepper in a bowl. Grill. Combine lettuce, onion, cheese, tomatoes, and the cooled quinoa in a bowl. Top with the grilled shrimp and avocado. Enjoy!⁠

Print Recipe

PB&J Old Fashioned

PB&J Old Fashioned

  • 1 oz. Blue Chair Bay® Spiced Rum
  • 1.5 oz. peanut butter whiskey
  • 1 oz. grape simple syrup
  •                                  
     

  • 4 oz. dashes of angostura bitters

Combine ingredients over ice in a glass.⁠ Garnish with a mini PB&J Sandwich

Print Recipe

Coconut Spiced Cupcakes

Coconut Spiced Cupcakes

  • Cupcake:
  • 1 cup Blue Chair Bay®Spiced Rum
  • 1 box Yellow cake mix
  • 1/4 cup Water
  • 1/2 cup Canola oil
  • 3 Eggs
  • Frosting:
  • 1 tsp. Blue Chair Bay®Coconut Rum
  • 1/2 cup Unsalted butter melted
  • 2 cups Powdered sugar
  • 2 tbsp. Milk
  • Coconut flakes, for garnish

Heat oven to 325°F. Combine and mix all cupcake ingredients. Pour evenly into cupcake holders. Bake 15-20 minutes. In a medium bowl, add Blue Chair Bay Coconut Rum, butter, sugar, and milk. Use an electric mixer for 30 seconds at a low speed then beat on medium-high speed until fluffy. Frost the cupcake and sprinkle with coconut flakes as garnish. 

Print Recipe

Banana Rum Split

Banana Rum Split

  • Blue Chair Bay® Banana Rum Cream
  • 1 banana, cut in half
  • cereal of choice
  • mixed berries
  • nuts

Place banana on plate and top with cereal, berries, nuts, and Banana Rum Cream.

Print Recipe

Berry Coconut Spiced Chocolate Tart

Berry Coconut Spiced Chocolate Tart

  • Crust:
  • 1 cup flour
  • 1 cup almond meal
  • 2-3 tbsp pure maple syrup (optional)
  • 1/4 cup coconut oil
  • pinch of salt (optional)
  • Filling:
  • 7.5 oz Blue Chair Bay® Coconut Spiced Rum Cream
  • 3/4 cup cashews, soaked for 4 hours then drained and rinsed
  • 1 cup fresh blackberries
  • 200g vegan white chocolate
  • 1.5 cans coconut milk
  • 1/4 cup pure maple syrup
  • 1 tsp agar agar powder
  • 1/4 tsp supercolor powder, sapphire wolfberry
  • fresh blackberries, for garnish
  • Delaware grapes, for garnish
  • microgreens, for garnish

Crust⁠
Preheat oven to 350 degrees. Grease a 8″tart pan. Set aside. In a food processor, combine crust ingredients ⁠and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.⁠⠀
⁠⠀
Filling⁠
Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine-mesh sieve. Allow to cool.⁠⠀
⁠⠀
Add white chocolate, coconut milk and rum cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve. ⁠⠀
⁠⠀
In a food processor, add the white chocolate-coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set. Garnish and enjoy!⁠⠀

Print Recipe

Gummy Worm Popsicles

Gummy Worm Popsicles

  • Popsicles:
  • 5 oz. Blue Chair Bay®Coconut Rum
  • 10 oz. orange juice
  • 10 oz. pineapple juice
  • Gummy Worms:
  • 1 cup Blue Chair Bay®Coconut Rum
  • 1 cup gummy candy

Gummy Worms:⁠
Fill an airtight, glass container with the gummy candy.⁠
Top with enough rum to cover the candies. Cover and refrigerate for 12 to 24 hours.⁠

Drain any excess rum, and serve with spoons or toothpicks.⁠
Combine both juices. Pour half an ounce of rum into each popsicle mold, Put 2 oz of the punch mixture into each mold and add some gummy worms. Stir each mold with an extra popsicle stick. Insert popsicle sticks and then freeze overnight. Tip: Running hot water over the mold will help release the popsicle sticks when you are ready to have them!

Print Recipe

Strawberry Vanilla Ice Cream

Strawberry Vanilla Ice Cream

  • 3 tbsp Blue Chair Bay® Vanilla Rum
  • 3 cups fresh strawberries, hulled and mashed
  • pinch of salt
  • 3/4 cup sugar
  • 1 1/4 cups milk
  • 1 1/3 cups heavy cream
  • 3 egg yolks
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

Set a bowl into an ice water mixture to keep it cold and ready for the ice cream mixture.⁠ Combine the mashed strawberries, salt, and 1/4 cup sugar in a saucepan. Mix thoroughly and let sit for 30 minutes. Mix once or twice as it sits to ensure sugar is dissolved.⁠ Meanwhile, whisk egg yolks and 1/4 cup sugar in a medium bowl until combined and pale yellow.⁠

Heat the milk, cream, 1/4 cup sugar in a saucepan over medium heat, stirring occasionally, until milk starts to steam.⁠
After milk mixture has heated, gradually whisk into yolks until combined. Then add back milk mixture to the saucepan. Stirring frequently until it is steaming again.⁠

Once custard is ready, strain into the bowl set in the ice-water bath and stir occasionally until cool.⁠
Taking the saucepan with the strawberries, heat on medium and cook for 2-3 minutes and then strain the juice out.⁠
Put the strained berries into a bowl and add the lemon juice and rum. Allow to cool. Take the strawberry juice and allow to cool in another ice bath or in the refrigerator. Once cooled combine with custard and also add in vanilla.⁠ When custard has cooled enough, start the machine and churn according to manufacturer directions.⁠ As the mixture begins to firm up, add the strawberries last and allow to churn or mix in with a soft spatula and freeze to firm up.⁠

Print Recipe

Strawberry Banana Pudding Shot

Strawberry Banana Pudding Shot

  • 6 oz. Blue Chair Bay® Banana Rum Cream
  • 1 oz. strawberry liqueur
  • 2 oz. milk
  • half tub of cool whip
  • half packet of vanilla pudding mix

Pour Blue Chair Bay® Banana Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

Print Recipe

Kenny’s Key Lime Pie

Kenny’s Key Lime Pie

Cooking With Rum

  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • 9-inch graham cracker pie crust
  • 1 1/2 cup graham cracker crumbs
  • 6 Tbs. melted butter
  • 1 Tbs. sugar
  • 2 cups sweetened condensed milk (1 14 oz. can + 3/4 cup)
  • 7 egg yolks
  • 1/3 cup Kermit's Key Lime Juice
Piña Colada Pie

Piña Colada Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Pineapple Rum Cream
  • 9 inch Pie shell, baked and cooled
  • 4 Egg yolks, beaten lightly
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1/2 tsp. Salt
  • 1 1/2 cup Whole milk
  • 2 tsp. Vanilla
  • 3 tbsp. Butter
  • Stabilized Whipped Cream:
  • 2 tbsp oz. Blue Chair Bay® Pineapple Rum Cream
  • 1 cup Heavy whipping cream
  • 3 tbsp. Confectioners' sugar
  1. Stir the cornstarch and salt in a medium saucepan

  2. Whisk in the whole milk and Blue Chair Bay® Pineapple Rum Cream

  3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

  4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

  5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

  6. Pour the warm egg mixture back into the saucepan and boil another minute

  7. Remove from heat and add the vanilla and butter

  8. Let it cool, stirring occasionally, then pour into pie crust.

  9. Place in refrigerator to cool at least 4 hours

  10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

  11. Top pie with whipped cream and garnish with toasted coconut shaving, pineapple chunks, and a cherry in the center

Print Recipe

Coconut Spiced Pie

Coconut Spiced Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 9 inch Pie shell, baked and cooled
  • 4 Egg yolks, beaten lightly
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1/2 tsp. Salt
  • 1 1/2 cup Whole milk
  • 2 tsp. Vanilla
  • 3 tbsp. Butter
  • Stabilized Whipped Cream:
  • 2 tbsp oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 cup Heavy whipping cream
  • 3 tbsp. Confectioners' sugar
  1. Stir the cornstarch and salt in a medium saucepan

  2. Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream

  3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

  4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

  5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

  6. Pour the warm egg mixture back into the saucepan and boil another minute

  7. Remove from heat and add the vanilla and butter

  8. Let it cool, stirring occasionally, then pour into pie crust.

  9. Place in refrigerator to cool at least 4 hours

  10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

  11. Top pie with whipped cream, dust with cinnamon, and garnish with a cinnamon stick.

Print Recipe

Banana Cream Pie

Banana Cream Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Banana Rum Cream
  • 9 inch Pie shell, baked and cooled
  • 4 Egg yolks, beaten lightly
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1/2 tsp. Salt
  • 1 1/2 cup Whole milk
  • 2 tsp. Vanilla
  • 3 tbsp. Butter
  • Stabilized Whipped Cream:
  • 2 tbsp oz. Blue Chair Bay® Banana Rum Cream
  • 1 cup Heavy whipping cream
  • 3 tbsp. Confectioners' sugar
  1. Stir the cornstarch and salt in a medium saucepan

  2. Whisk in the whole milk and Blue Chair Bay® Banana Rum Cream

  3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

  4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

  5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

  6. Pour the warm egg mixture back into the saucepan and boil another minute

  7. Remove from heat and add the vanilla and butter

  8. Let it cool, stirring occasionally, then pour into pie crust.

  9. Place in refrigerator to cool at least 4 hours

  10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

  11. Top pie with whipped cream and garnish with crushed graham cracker

Print Recipe

Cinnamon Twist

Cinnamon Twist

  • 8 oz cream cheese, softened
  • 1 cup brown sugar
  • 1 tbs. cinnamon + 1 tsp.
  • 1 box puff pastry (2 sheets), defrosted
  • 1 egg, lightly beaten
  • 1 cup powdered sugar
  • 3 tbs. Blue Chair Bay® Vanilla Rum
Chocolate Coconut Pudding Shot

Chocolate Coconut Pudding Shot

  • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. milk
  • half tub of cool whip
  • half packet of chocolate pudding mix

Mix together in a bowl and divide into individual pudding cups.

Print Recipe

Piña Colada Pudding Shot

Piña Colada Pudding Shot

  • 6 oz. Blue Chair Bay® Pineapple Rum Cream
  • 2 oz. milk
  • half tub of cool whip
  • half packet of vanilla pudding mix

Pour Blue Chair Bay® Pineapple Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

Print Recipe

Key Lime Pudding Shots

Key Lime Pudding Shots

Cooking with Rum

  • 3/4 cup Blue Chair Bay® Key Lime Rum Cream
  • 1 3.4 oz. box instant vanilla pudding
  • 3/4 cup cold milk
  • splash of lime juice
  • 8 oz. tub whipped topping
  • graham cracker
Chocolate Vanilla Swirl Pudding Shot

Chocolate Vanilla Swirl Pudding Shot

  • Vanilla:
  • 3 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. milk
  • 1/4 tub of cool whip
  • 1/4 packet of vanilla pudding mix
  • Chocolate:
  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. milk
  • 1/4 tub of cool whip
  • 1/4 packet of chocolate pudding mix

Mix together in a bowl and divide into individual pudding cups. Pour one flavor first, then layer on the second flavor.

Print Recipe

Coconut Spiced Pudding

Coconut Spiced Pudding

  • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. milk
  • half tub of cool whip
  •                                    

  • half packet of vanilla pudding mix

Pour Blue Chair Bay® Coconut Spiced Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

Print Recipe

Vanilla Raspberry Pudding Shot

Vanilla Raspberry Pudding Shot

  • 6 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. raspberry liqueur
  • 2 oz. milk
  • half tub of cool whip
  • half packet of vanilla pudding mix

Mix together in a bowl and divide into individual pudding cups.

Print Recipe

Banana Fosters Donuts

Banana Fosters Donuts

  • 1 tbsp. Blue Chair Bay® Spiced Rum
  • Blue Chair Bay® Banana Rum Cream, for garnish
  • 2 Glazed donuts
  • 3 tbsp. Butter
  • 3 tbsp. Golden brown sugar, packed
  • 2 tsp. Fresh lemon juice
  • 3/4 tsp. Ground cinnamon
  • 1/8 tsp. Ground nutmeg
  • 2 Bananas, peeled, into 1/2 inch-thick -slices
  • Vanilla ice cream
  • Toasted pecans

In a medium skillet, stir butter and brown sugar over medium heat until melted. Stirring occasionally, boil 1 minute. Remove from heat and mix in lemon juice, spices, and Blue Chair Bay Spiced Rum. Stir and let cool 3 minutes. Toss banana slices into sauce. Warm up the donuts and top with ice cream scoops. Pour sauce and Blue Chair Bay Banana Cream Rum on top. Sprinkle with nuts

Print Recipe

Banana Rum Pie

Banana Rum Pie

  • 1 cup mashed ripe bananas (2 medium)
  • 2 tsp. lemon juice
  • 1/3 cup Original Bisquick™ mix
  • 1/4 cup sugar
  • 3 tbs. butter, melted
  • 3 tbs. Blue Chair Bay® Banana Rum
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 eggs
  • 1 1/2 cups frozen (thawed) whipped topping
  • 1/2 cup dulce de leche milk caramel spread
  • 4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed
Banana Whipped Cream

Banana Whipped Cream

  • 2 tbsp Blue Chair Bay® Banana Rum Cream
  • 1 cup heavy whipping cream
  • 2 tbsp confectioners' sugar

Add heavy whipping cream and sugar to your mixing bowl. Mix on medium speed until the mixture thickens slightly. Stream in the rum cream and continue to mix until stiff peak forms. Refrigerate until ready for use. ⁠

Print Recipe

Banana Rum French Toast

Banana Rum French Toast

  • Toast Ingredients:
  • 4 large eggs
  • 1/2 cup milk
  • 1 tbs. sugar
  • 1/2 tsp. vanilla extract
  • 2 pinches ground cinnamon
  • 4 slices of bread
  • 2 tbs. butter
  • Orange-Rum Bananas Ingredients:
  • 2 tbs. Blue Chair Bay® Banana Rum
  • 2 tbs. sugar
  • 2 tbs. butter
  • 2 tbs. orange juice
  • 2 large bananas sliced thinly
Key Lime Coffee Cake

Key Lime Coffee Cake

  • Cake:
  • 3 tbsp. Blue Chair Bay® Key Lime Rum Cream
  • 2 cups All-purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 cup Sugar
  • 2 Large Eggs Room Temperature
  • 3/4 cup Plain Greek Yogurt
  • 1/2 cup Buttermilk
  • 1/4 cup Vegetable Oil
  • 1/2 tsp. Pure Vanilla Extract
  • Zest from 2 Key Limes
  • Streusel Topping:
  • 1 cup All-purpose Flour
  • 1/4 tsp. Ground Cinnamon
  • Zest from 1 Key Lime
  • 1/8 tsp. Salt
  • 2/3 cup Granulated Sugar
  • 8 tbsp. Cold Unsalted Butter
  • 2 tbsp. Shredded Unsweetened Coconut (optional)
  • White Chocolate Drizzle (optional):
  • 1 tbsp. Butter
  • 2 oz. 1 Square White Chocolate
  • 1 cup Powdered Sugar
  • 2 tbsp. Milk
    • Preheat oven to 350°F. Cover a 9″ x 13″ square pan with nonstick cooking spray.
    • Streusel: Mix together flour, sugar, and salt together. Cut in the butter then add the lime zest and coconut, if using.
    • Cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together the eggs while adding in the sugar. Mix until Smooth. Stir in Greek yogurt, key lime rum, zest, vanilla, oil, and buttermilk. Fold in the flour mixture. Do NOT over mix.
    • Pour batter into prepared pan and smooth evenly. Sprinkle streusel over batter.
    • Bake in preheated oven for 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Let cake cool in pan for 30 minutes.
    • White chocolate glaze: Combine butter and white chocolate in a microwavable bowl. Heat on high while stirring every 15 seconds until smooth. Beat in powdered sugar and milk. Drizzle over cooled cake.

 

Print Recipe

Pineapple Coconut Shrimp

Pineapple Coconut Shrimp

  • 1 pound (20-25 or 16-20) shrimp, peeled and deveined
  • 1 cup pineapple, cut into 1/2 inch pieces
  • 3 tbs. coconut cream
  • 3 tbs. sweet chili sauce
  • 1/3 cup Blue Chair Bay® Coconut Rum
  • 1 tsp. soy sauce
  • fresh Cilantro (optional)

Combine shrimp, pineapple, coconut cream, chile sauce, rum, and soy sauce into a bowl and stir. Sautée on medium-high until shrimp is cooked. Serve over rice or on tacos and top with cilantro.

Print Recipe

Key Lime Chicken

Key Lime Chicken

Cooking with Rum

  • 2 boneless skinless chicken breasts
  • 1 cup red onion, diced
  • 2 cups chicken broth
  • 1 tbsp. cilantro
  • 1 tsp. lime juice
  • 1/4 tsp. red pepper flakes
  • 2 cloves garlic, minced
  • 1 tbsp. Blue Chair Bay® Key Lime Rum Cream
  • 4 tbsp. coconut milk
  • 2 tbs. butter
  • 1 cup peas
  • 5 oz. can bamboo shoots
  • salt and pepper to taste
Rum Cream Guacamole

Rum Cream Guacamole

Cooking with Rum

  • 1 avocado, ripe
  • 1/2 a cherry tomato, diced
  • 1 tsp. fresh cilantro
  • 1-2 cloves garlic (up to you)
  • 1/4 cup red onion, chopped
  • 2 tbs. Blue Chair Bay® Key Lime Rum Cream
  • juice of 1 lime
  • salt and pepper to taste
Chicken Curry Skewers

Chicken Curry Skewers

  • 3 boneless, skinless chicken breasts or thighs, cut into 1-2-inch cubes
  • 2 limes, juiced and zested
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 1 tsp. fresh ginger, grated
  • 1 cup coconut milk
  • 1/2 cup Blue Chair Bay® Coconut Rum
  • 2 tbs. brown sugar
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. curry powder
  • 1/4-1/2 tsp. red pepper flakes
  • 1 1/2 tablespoons soy sauce
  • freshly ground pepper and salt to taste
  • 2 tbs. flour + 3 tbs. water
  • fresh cilantro, garnish
  • skewers
Rum Chicken

Rum Chicken

  • 4 bone-in chicken breast halves, with skin
  • salt and pepper to taste
  • 1 (20 oz.) can pineapple chunks, drained
  • 1 cup Blue Chair Bayê Coconut Spiced Rum
  • 1 (10 oz.) jar sweet and sour sauce
Kermit’s Dip with Key Lime Rum Cream

Kermit’s Dip with Key Lime Rum Cream

  • 1 pack of Kermit's Key Lime Pie Dip
  • 8 oz. whipped cream cheese
  • 3/4 cup Blue Chair Bay® Key Lime Rum Cream
  • 1 tub of whipped topping, thawed
Key Lime Quinoa & Shrimp Salad

Key Lime Quinoa & Shrimp Salad

  • Quinoa:
  • 1/2 cup quinoa
  • 1/4 cup water
  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • 1/2 cup coconut milk
  • Salad:
  • Your choice of spinach/lettuce/kale (about 1/2 of a bag)
  • 1 pound grilled shrimp
  • 1/4 a red onion, sliced thin
  • 1/4 cup feta cheese
  • 1 cup sauteed (or roasted) baby tomatoes
  • avocado (optional)
  • salt and pepper to taste
Rum Scallops

Rum Scallops

  • Scallops:
  • 2 tbsp Blue Chair Bay® Coconut Rum
  • 8-10 scallops
  • 7 tbsp butter divided, cubed⁠
  • 1 pinch Salt as desired⁠
  • 1 tsp fresh lime juice⁠
  • 1 tsp shallots minced⁠
  • Pineapple-Mint Salsa⁠:
  • 1/4 cup pineapple diced 1/4”⁠
  • 1/4 cup cucumber peeled and seeded, diced 1/4”⁠
  • 1-2 tsp fresh lime juice⁠
  • 8-10 each mint leaves chopped⁠
  • 1 pinch salt⁠

Scallops:⁠ Pat the scallops dry with a paper towel. Season with salt.⁠ Heat a sauté pan with 1 Tbsp butter, and sear the scallops 1-2 minutes on each side until golden brown.⁠

Coconut Rum Beurre Monté⁠: In a small saucepot, gently heat the rum and lime juice, then add the shallots.⁠ Whisk in the 6 Tbsp of butter in small amounts, adding more after each bit has been emulsified.⁠ Season with a pinch of salt. Keep warm.⁠

Pineapple-Mint Salsa:⁠ In a small bowl, combine all the ingredients and chill until ready to use.⁠

For Serving⁠: Serve the seared scallops with the Coconut Rum beurre monté and top with salsa.⁠

Print Recipe

Key Lime Avocado Seafood Sauce

Key Lime Avocado Seafood Sauce

  • 1 ripe avocado, halved and pitted
  • 1 large shallot, roughly chopped
  • 2 cloves garlic
  • 3 tbs. fresh cilantro
  • 2 tbs. olive oil
  • 1/3 cup sour cream
  • 1/8 tsp. chili pepper
  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • salt, pepper to taste
Island Mule Cupcakes

Island Mule Cupcakes

  • white cake mix
  • 10 oz. ginger beer
  • 2 oz. Blue Chair Bay® Coconut Spiced Rum
  • Frosting:
  • 8 oz. package cream cheese frosting
  • 2 tsp. lime juice
  • 2 oz. Blue Chair Bay® Coconut Spiced Rum
  • 2 limes
Watermelon Jello Shots

Watermelon Jello Shots

  • 10 limes
  • 1 box watermelon jello
  • 1 cup boiling water
  • 1 cup cold Blue Chair Bay® Premium White Rum
  • mini chocolate chips
Key Lime Meltaway Bars

Key Lime Meltaway Bars

Cooking with Rum

  • 2 cups prepared sugar cookies, crumbled
  • 2/3 cup unsalted butter, softened (not melted)
  • 3 cups powdered sugar
  • 2 tbsp. key lime juice
  • 1/3 cup Blue Chair Bay® Key Lime Rum Cream
  • zest of 2 key limes
  • 3-4 key limes, sliced, for garnish
Banana Horchata Popsicles

Banana Horchata Popsicles

  • 2 1/2 cups rice milk
  • 1/4 cup cream
  • 1/4 cup sugar
  • 1 crushed cinnamon stick
  • 1/4 cup Blue Chair Bay® Banana Rum Cream
  • 3/4 tsp. cinnamon
  • 1.5 oz. Blue Chair Bay® Banana Rum
Key Lime Ice Cream

Key Lime Ice Cream

Cooking with Rum

  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • 14 oz. can sweetened condensed milk
  • 1 pint heavy whipping cream
  • 3 tsp. lime juice
  • 1/2 cup whipped cream cheese
  • 6 graham crackers
Mason Jar Cheesecakes

Mason Jar Cheesecakes

Cooking with Rum

  • 2 cups graham cracker crumbs
  • 3 tbs. unsalted butter, melted
  • 8-ounce package of light cream cheese, softened
  • 8-ounce tub of whipped topping, thawed
  • 2 tbs. key lime juice
  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • zest of 3 key limes
  • 1/3 cup sweetened condensed milk
Boozy Eggnog Cheesecake

Boozy Eggnog Cheesecake

  • For the crust:
  • 3 cups graham cracker crumbs (about 1 box)
  • 5 tbs. melted butter
  • 1 tsp. cinnamon
  • 2 tbs. brown sugar
  • For the pie:
  • 16 oz softened cream cheese
  • 1 cup sugar
  • 1/2 cup eggnog
  • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 cup heavy whipping cream (or 8oz whipped topping)
Bananas Foster

Bananas Foster

  • 1 pint vanilla ice cream
  • 2 tbs. butter
  • 1/2 cup dark-brown sugar
  • 1/4 cup Blue Chair Bay® Banana Rum
  • 3 bananas
Rumberry Pie

Rumberry Pie

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. cinnamon
  • dash of salt
  • 1/4 cup water
  • 1.5 oz. Blue Chair Bay® Vanilla Rum
  • 4 cups mixed berries
  • squeeze of lemon
  • pie crust
  • egg white
Sweet Tea Rum Cupcakes

Sweet Tea Rum Cupcakes

  • 1 box of white cake mix
  • 3/4 cup sweet tea
  • 1/4 cup Blue Chair Bay® Premium White Rum
  • 1 lemon
  • 1/2 cup vegetable oil
  • 3 eggs
Piña Colada Cookie Cups

Piña Colada Cookie Cups

  • 1 pack of sugar cookies
  • 3.5 oz. Blue Chair Bay® Coconut Rum
  • 1 container of cream cheese frosting
  • 3 tbs. crushed pineapple, extra for topping
  • whipped cream
  • cherries
Coconut Spiced Rum Balls

Coconut Spiced Rum Balls

  • 1 box vanilla wafer cookies
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup light corn syrup
  • 3/4 cup Blue Chair Bay® Coconut Spiced Rum
  • 1 cup powdered sugar
Key Lime Sandwich Cookies

Key Lime Sandwich Cookies

  • Graham Cracker Cookies:
  • 3/4 cup all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar (plus more for rolling cookies)
  • 1 tsp. vanilla
  • 1 egg yolk
  • Key Lime Rum Cream Cheese Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
  • 1 1/2 cup powdered sugar
  • juice and zest of 2 key limes (about 1 tsp. key lime juice)
Gingerbread Truffles

Gingerbread Truffles

  • 1 13-oz package of gingersnap cookies
  • 8 oz softened cream cheese
  • 1/4 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 11 oz. white baking chocolate
  • Nutmeg and cinnamon for garnish
Banana Pie Cookies

Banana Pie Cookies

  • Cookie cups:
  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 cups flour
  • 1 tsp. cinnamon
  • Banana Cream Pie filling:
  • 1 3.4 oz box Banana Cream Instant pudding
  • 1/2 cup Blue Chair Bay® Banana Rum Cream
  • 1 8-oz tub whipped topping
  • 1-2 bananas, sliced
×