blog - Mom's Dinner

Thick & Hearty Turkey Chili

January 7, 2021 by Susie Weinrich 1 Comment

This is a Turkey Chili recipe that is thick and hearty, not to mention FULL of flavor! Lean ground turkey is mixed with chili spices and simmered in a seasoned tomato sauce full of kidney beans, northern beans, onions, and garlic.

Ground turkey chili in a bowl with sour cream and green onions

Serve this up with some Sweet Cornbread Muffins or Buttermilk Cornbread for an amazing dinner! If you are in the Midwest you might prefer cinnamon rolls with your chili.

This is a great recipe for chili with turkey, but if you want something different check out the Classic Beef Chili or White Chicken Chili. If you cook with an Instant Pot then you will love this Instant Pot Chili Recipe, Sweet Potato Quinoa Chili, or Buffalo Chicken Chili.

Ingredients & Supplies

Here are the ingredients that you need to make this Turkey Chili recipe:

Large pot or Dutch oven
93% lean ground turkey
olive oil
onion
garlic
celery
canned green chilies
canned crushed tomatoes
chili beans in chili sauce
northern beans
sugar
bay leaf
chili powder, oregano, cumin, all spice, onion powder, red pepper flakes
salt and pepper

all the ingredients for turkey chili on a table

Ground Turkey

There are a few options when buying ground turkey, just like ground beef. Some of the options are – 99% lean, 93% lean, or 85% lean. Stick with the 93% lean ground turkey!!! It has enough fat to be flavorful and juicy but not too much fat to be greasy.

Beans?

Yep, this recipe is a Turkey Chili with Beans. You can absolutely make it without beans but I have not tested that. I am team bean. You could also follow along with this Turkey Chili without Beans recipe from The Whole Cook.

How to Make Turkey Chili

Start by sautéing your onions, celery and garlic for about 5 minutes to start softening. (if you like a lot of spice add a sliced jalapeno here!)

Add the ground turkey and crumble it while it cooks through. You shouldn’t need to drain the grease.

Add all the spices and seasonings and stir to coat the turkey/onion mixture.

Now pour in the green chilies, crushed tomatoes, both beans (drain the northern beans, do not drain the chili beans), and the water/broth. Give it a good stir and then turn the heat to medium-low and simmer for 30-40 minutes.

(tip make sure your celery gets cooked through)

Serve hot with your favorite toppings.

Chili Toppings

Load your Turkey Chili up with all your favorite chili toppings:

green onions
jalapenos
avocado
Fritos
sour cream/ plain Greek yogurt
cheese

two bowls of chili from above with chili toppings around

Troubleshooting your Chili

If there is one thing I know it is that people get very particular about their chili! IMO this recipe is perfect. However, I want to make sure this recipe turns out exactly how YOU like it:

Too thin? Simmer for another 10 minutes, uncovered.
Too thick? Add ½ cup of chicken broth or water at a time, until it is your desired consistency.
Too sweet? Add 1 tbsp. white vinegar.
Too spicy? Add 2 tsp. sugar, ½ cup broth or water, and a can of diced tomatoes. Then taste for additional seasonings.
Too tangy? Add 2 tsp. sugar.
More spice/heat? Add additional red pepper flakes and ¼ teaspoon cayenne pepper. You can also add a chopped jalapeno with the onions/celery/garlic.
For a smokier chili add ¼-1/2 teaspoon smoked paprika. To add a smoky spice add 1 chopped chili pepper in adobo sauce (2-3 for more spice).

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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Instant Pot Cooking Times Guide

January 5, 2021 by Susie Weinrich Leave a Comment

Grab all the Instant Pot Cooking Times here in an easy to navigate guide. Everything from Pasta to Vegetables to Meat cooking times. Take your favorite stove top and oven recipes and adjust them to be cooked right in your Instant Pot (electric pressure cooker).

There are quite a few options when buying an Electric Pressure Cooker, however these cooking times are based on using a 6 quart Instant Pot.

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Your Instant Pot

Cooking in your Instant Pot is quick and easy. If you are new to the Instant Pot, do not be scared, jump right in with the water test!

In this guide we will talk mostly about cooking times. If you need more info or easy recipes you can jump over to this post for Instant Pot Recipes for Beginners.

How to Set Cooking Time on Your Instant Pot

The very first thing you need to know how to do is to set the cooking time on your Instant Pot.

After you have locked the lid in place and turned the venting knob to “sealing” then it is time to choose your cooking time.

TIME: In general you will use the PRESSURE COOK button. Press the Pressure Cook button and then use the +/- button to choose your cook time per the recipe you are making.

PRESSURE: There are 2 pressure settings- low and high. Most recipes will call for “high” pressure, which most pots are already set to, you can check on the display screen. If the recipe calls for “low” pressure then you will press the pressure cook button a couple times and you can see it scroll through the pressure setting on the display screen.

BEEP: After choosing the correct pressure and time settings, wait for the pot to beep and that is the indication that the Instant Pot has accepted your settings. There is not a “start” button. After the beep it will start to build pressure. The pot will not start counting the time down until it has come to complete pressure.

Pressure & Release

Be aware that most recipes do not include pressure and release time in their time calculation, just like a baking recipe doesn’t usually include the time for your oven to preheat.

So this can add 10-30 minutes to your overall time. However, the bonus is that this is all hands-off time!!

Standard Cooking Functions

There are a couple standard functions that you will want to know about on your Instant Pot. There are other fancy preset functions depending on the Instant Pot that you purchased, like rice, meat, stew, sterilize, egg, etc…

But the sauté, pressure cook and keep warm are the basic functions that you will want to use often:

Sauté

This is used to brown meat, soften veggies, simmer/boil, or deglaze the pot. Once you press the sauté button the pot will heat up. When it is ready/fully heated the display screen will read “hot”. There are 3 HEAT SETTINGS with the sauté function:

Less – for simmering and thickening sauces.
Normal – for regular browning or softening veggies (this is the default when you press sauté). Also great for a hard simmer.
More – for stir fry style cooking and blackening. Also great for boiling liquid.

Pressure Cooking

This will be your main cooking method in the Instant Pot. There are two things to set for cooking:

Pressure – Low or High. Most recipes call for high. You set this by pressing the PRESSURE COOK button multiple times and you can see it scroll through low and high on the display screen.
Time – Use the +/- button to change the time for your cooking. Once it is set just wait to hear a beep and it will start to build pressure. The time will not start counting down until the pressurizing is complete.

Keep Warm

This button will illuminate after the pressure cooking is done. However, you can also choose this function to keep your food warm after the cooking and pressure releasing is done.

This function is also great way to melt cheese or chocolate!

Getting Help

If you have further questions about converting a personal recipe to an instant pot recipe do not hesitate to reach out to Susie at susie@momsdinner.net!!

Time Guide

This guide is a great starting point for your Instant Pot cooking. You may find that you like your pasta cooked for 5 minutes instead of 6, or your hard boiled eggs cooked for 4 minutes instead of 5. With trial and error your will find your preferences. This guide will get you started. All cooking times are in minutes:

Vegetables & Fruit

Veggie & Fruit	Fresh (time in mins.)	Frozen (time in mins.)
Artichokes, whole	10	12
Asparagus	1	2
Beets, small whole	12	14
Broccoli, florets	1	2
Brussels Sprouts, whole	2-3	3-4
Cabbage, shredded	2	3
Carrots, 1 inch chunks	2	3
Cauliflower, florets	2	3
Celery, chunks	2	3
Collard greens	4	5
Corn, kernels	1	2
Corn, cob	2	3-4
Eggplant	2	3
Green Beans	2	3
Leeks	2	3
Mixed Veg	NA	3
Green Peas	2	3
Potatoes, cubed	5	6
Potatoes, whole large	15	NA
Spinach	1	1
Butternut Squash, slice	3	4
Sweet Potato, cubes	4	5
Sweet Potato, whole	10	NA
Peppers, slices	2	3
Apples, slices	2 (5 min for applesauce)	NA
Apples, whole	4	NA
Apples, halved	3	NA
Peaches	3	NA
Pears, whole	3	NA
Plums	3	NA

Rice & Grains

Rice & Grains	Grain : Water/Broth (cups)	Time (min.)
Barley, pearl	1:2.5	20-22
Couscous	1:2	2-3
Corn, dried	1:3	25-30
Millet	1:1.75	10-12
Oats, quick	1:2	2-3
Oats, steel cut	1:3	3-5
Porridge	1:6.5	5-7
Quinoa, quick cooking	1:1.25	1
Rice, Basmati	1:1	4
Rice, Brown	1:1	20-22
Rice, Jasmine	1:1	4
Rice, White	1:1	4
Rice, Wild	1:2	20-25
Risotto	1.5:4	7 (with a 10 min natural release)
Sorghum	1:3	20-25
Spelt Berries	1:1.5	25-30
Wheat Berries	1:3	20-25

Pasta

When you cook pasta in the Instant Pot it is a good rule to include 2 cups of liquid (water or broth) to every 8 oz. of pasta.

For more info on your pasta shapes and times this is a great post on tips for cooking pasta in the Instant Pot. They recommend that you find the lowest recommended cooking time written on your box of pasta. Then divide that in half and minus 2 minutes. At the end of that cook time do a 5 minute natural release.

Example: Spaghetti has an average recommended stove top time of 8 minutes. Half of the time for the Instant Pot = 4 minutes
4 minutes – 2 minutes = 2 minute cook time with a 5 minute natural release

If your math is coming to zero (0), that is ok! Zero is an actual time setting on your Instant Pot!

TIP: If you are following a pasta recipe that calls for different timing, like this Instant Pot Chicken Fettuccine Alfredo, follow the recipe! It is tested and timing may be set for other cooking purposes (ex: chicken).

Beans & Legumes

This list is for dried beans and legumes, not canned. Also the times are based on NOT soaking before cooking:

Dried Beans & Legumes	Time (min)
Black Beans	20-25
Black Eyed Peas	6-7
Chickpeas, Garbanzo Beans	35-40
Cannellini Beans	25-30
Great Northern Beans	25-30
Kidney Beans, White	25-30
Kidney Beans, Red	15-20
Lentils, Green or Brown	4-6
Lentils, Red or Yellow	1-2
Lima Beans	12-14
Navy Beans	20-25
Pinto Beans	25-30
Peas	6-10
Soy Beans	35-45

Seafood & Fish

Seafood & Fish	Fresh	Frozen
Crab, whole	2-3	4-5
Fish, whole	4-5	5-7
Fish, fillet	2-3	3-4
Fish, Steak	3-4	4-6
Lobster	2-3	3-4
Mussels	1-2	2-3
Seafood soup or stock	7-8	8-9
Shrimp or Prawn	1-3	2-4

Meat

This category will include poultry, beef, pork and lamb. The time is set per pound for large cuts of meat (ex. chuck roast or pork butt). If it is something smaller like chicken breasts or meatballs then it is set as a total time.

Pro Tip: If you choose to brown the meat before cooking make sure that you completely deglaze the bottom of the instant pot before moving on to pressure cooking. This will prevent getting a burn protection warning during cooking.

Pro Tip: For more tender and juicy meat it is recommended that you allow for a natural pressure release so the meat can “rest” a little before releasing all the pressure. However if you are following a tested Instant Pot recipe, follow the instructions written.

Cut (beef, pork, poultry, lamb)	Time (minutes)
Beef, Stew Meat cubes	25 total
Beef, Meatballs	5 total
Beef, cut into large 3 inch chunks (Pot Roast, rump, round, chuck, blade, brisket)	15/lb
Beef, whole (Pot Roast, rump, round, chuck, blade, brisket)	20/lb.
Beef, Flank Steak sliced thin	2 total
Beef, Ribs	20-25 total
Beef, Top Round Steak, sliced	20 total
Beef, shank	25-30 total
Beef, oxtail	40-50 total
Beef, KC Strip, Filet, Ribeye,	Not recommended for the Instant Pot
Chicken, breast boneless skinless	6-8 total
Chicken, breast 1 inch chunks	4-6 total
Chicken, whole	8/lb.
Chicken, cut bone-in	10-15 total
Chicken Bone Broth	20-22 total
Chicken, thigh boneless	6-8 total
Chicken, thigh bone-in	10-12 total
Duck, portions with bone	12-15 total
Duck, whole	10/lb.
Eggs, whole	5min high pressure-5 min natural release-5 min ice bath
Ham, slices, cooked	4-5 total
Lamb, cubed	10-15 total
Lamb, stew meat	12-15 total
Lamb, leg	15/lb.
Pork, loin roast	15/lb.
Pork, butt roast	15/lb.
Pork, ribs	15-20 total
Pork, boneless ribs, country ribs	15-18 total
Turkey, breast boneless	7-9 total
Turkey, breast whole	20-25 total
Turkey, leg	15-20 total
Veal, chops	5-8 total
Veal, roast	12/lb.

Cooking times included in the tables were taken from the Instant Pot Recipe Booklet and from Susie (Mom’s Dinner) personal experience using a Duo Plus 6 quart Instant Pot.

If you have further questions about converting a personal recipe to an instant pot recipe do not hesitate to reach out to Susie at susie@momsdinner.net!!

Loaded Buffalo Chicken Nachos

January 4, 2021 by Susie Weinrich 5 Comments

Talk about amazing game day food. These Buffalo Chicken Nachos are the perfect mash up of Buffalo chicken wings, Buffalo chicken dip and nachos, all in one! Tortilla chips are loaded with a homemade creamy buffalo chicken sauce and then topped with melted cheese, a little blue cheese crumble and some green onions. Just add a cold drink and a pile of napkins on the side.

a tray of buffalo chicken nachos topped with green onions

Some other great appetizer recipes to check out are Buffalo Chicken Meatballs, baked spinach artichoke dip, skillet Cajun shrimp, and BBQ chicken sliders.

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What You’ll Need to Make Loaded Buffalo Chicken Nachos

Here are the things you will need to make this Buffalo Chicken Nacho recipe:

Large rimmed baking sheet
Tortilla chips – use a sturdy tortilla chip to handle all the yummy buffalo chicken topping!
8 oz. cream cheese, softened – make sure your cream cheese is softened so it will mix into the topping well.
2 cups cooked shredded chicken – great time to use a rotisserie chicken! But if you want to cook your own this rotisserie chicken or poached chicken works great here. If you have an Instant Pot you can make this Instant Pot Shredded Chicken. Or for another layer of flavor you could use Smoked Chicken!
Franks Red Hot Wing Sauce (Buffalo Sauce) – this is what we use in the Buffalo Chicken Meatballs too, grab the one that say “WING” on it, it is a prepared sauce that works perfectly in this recipe.
½ cup sour cream
1-2 fresh garlic cloves
3 cups shredded cheese – cheddar, Monterey jack, Colby jack, or pepper jack will all work! Shred the cheese instead of buying pre-shredded, it melts creamier!
blue cheese crumbles – optional but so good!
green onions – makes a great garnish!

How to Make Buffalo Chicken Nachos

You may have heard of Buffalo Chicken Dip, this nacho recipe is like taking that dip to the next level! Let’s get started…

Step 1

Preheat the oven to 350°F. Mix the chicken, buffalo wing sauce, sour cream, cream cheese, and garlic.

tortilla chips with buffalo chicken dip spread out over top

Step 2

Lay a pile of tortilla chips on the rimmed baking sheet, dot the top with the buffalo chicken dip.

Pop in the oven for 5 minutes.

Buffalo Chicken Nachos with cheese melted over top

Step 3

Spread the warm dip over the chips, top with cheese and pop back in the oven for 5-8 mins.

buffalo chicken nachos garnished and ready for serving

Step 4

Garnish the top with blue cheese crumbles, ranch, green onions, etc…

More Buffalo Recipes

Apple Spice Cake with Butter Rum Sauce

December 22, 2020 by Susie Weinrich 1 Comment

Apple Spice Cake is a lovely spiced cake recipe that is full of apples pieces. It has notes of cinnamon, nutmeg and clove that pair perfectly with the tender cooked apple pieces. It is served with a drizzle of decadent Butter Rum Sauce or Brown Sugar Caramel Sauce.

butter rum sauce being drizzled over a piece of apple spice cake

If you are looking for other apple dessert recipes, check out some of these on Mom’s Dinner:

Ingredients & Supplies

Here are the items you need to make this apple spice cake recipe:

9×13 baking pan
baking spray
eggs
vegetable oil
sugar
flour
cinnamon, nutmeg, ground ginger, ground clove
salt
baking soda
vanilla and almond extract
pecans or walnuts
fresh apples

Photo also includes ingredients for the Butter Rum Sauce:

Apples

This recipe calls for 4 cups of fresh apples. We like to use Granny Smith (green) apples because they hold up during baking. The slight tartness of the Granny Smith variety also balances this sweet cake.

However feel free to use other varieties of apples or a combo of many! Just make sure you have 4 cups.

How To Make Apple Spice Cake

Start by preheating the oven to 350 degrees. Then generously grease/spray your 9×13 pan and set it aside.

In a stand mixer with a paddle attachment (or a hand held mixer and a large bowl) beat together the eggs, oil, and sugar, about 1 minute.

In a separate bowl whisk together the flour, cinnamon, nutmeg, ginger, clove, baking soda and salt.

With the mixer on low gradually add the flour mixture to the egg mixture, just until it is combined. Add in the vanilla and almond extract and give it one final quick mix.

Fold in the apples and nuts.

Pour the batter into the prepared 9×13 pan. Bake for 45-50 minutes until it is cooked through and a toothpick inserted in the center comes out clean with no raw batter.

If you are using a glass baking pan cooking time will be closer to 45-50 minutes. If you are using a metal baking pan cooking time will be closer to 40-45 minutes.

TIP: if your cake is browning too much on the top towards the end of the cooking time, tent some foil loosely over the cake.

Let the cake cool for 30+ minutes before cutting. When you cut the cake use a sharp knife to cut through all the apples.

Serve topped with the Rum Butter Sauce (linked above)!

Storing

With all the apples in this cake it will actually get more and more moist as it sits. So you will want to finish the cake up within about 3-4 days of making it. Store at room temp or in the fridge, in a covered pan.

Apple spice cake with butter rum sauce being drizzled over the top

Brunch Bread

This Apple Spice Cake also makes an amazing breakfast bread/cake for a brunch! Instead of the butter rum sauce you can simply dust the top with a little powder sugar.

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

The BEST Yukon Gold Mashed Potatoes

December 21, 2020 by Susie Weinrich 9 Comments

I grew up on potatoes and I know making perfect mashed potatoes takes more than just boiling and mashing – seasoning those potatoes is EVERYTHING. With the right ingredients and ratios, these Yukon Gold Mashed Potatoes turn out silky and super flavorful. Exactly the kind of side dish that makes everyone at the table go back for seconds, so you better make enough!

A large serving bowl of Yukon Gold Mashed Potatoes topped with melting butter

These Yukon Mashed Potatoes are the ULTIMATE, CREAMIEST and MOST FLAVORFUL mashed potato recipe you will find!!! Golden and buttery Yukon potatoes are a great start, then we add a ton of flavor with cream cheese, sour cream, raw garlic and butter. They are so delicious you don't even need gravy (although add the gravy if you want!).

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Why Yukon Gold for Mashed Potatoes?

Yukon Gold potatoes are delicious potatoes that have thin skin and a yellow tinted flesh. This hybrid was developed in Canada in 1960.

They are great for mashed potatoes because they hold their shape which can make them a great option for potato salad. But it also means they won’t disintegrate in the simmering water and they won’t absorb all the water and become flavorless!

If you prefer to use Russet Potatoes in your mashed potatoes, pop over to this recipe for Roasted Garlic Mashed Potatoes or Instant Pot Mashed Potatoes.

Yukon Mash Ingredients

If you were to just boil potatoes and mash them up with a little butter and milk they would be ok, but not great, and definitely not perfect! The combo of ingredients in this Yukon Gold Mashed Potato recipe are what make them the BEST:

ingredients for perfect yukon gold mashed potatoes — *Ingredients Shown Clockwise: Yukon gold potatoes, kosher salt, cream cheese, garlic, butter, milk and sour cream.*

Equipment:

large pot
hand held mixer, potato masher, food mill, or potato ricer

Ingredients:

3 lbs Yukon Gold potatoes, peeled, cut (2-3 inch chunks) and rinsed
cool water- start your potatoes in cool water so they cook evenly.
kosher salt – potatoes need a lot of salt, so don’t be shocked at the amount of salt you need!
full fat cream cheese, softened – make sure your cream cheese is softened a little, this ensures it mixes into the potatoes well.

salted butter – mashed potatoes + plenty of butter = true love forever.
full fat sour cream – this adds a ton of flavor and creaminess to your potatoes.
milk -2%, whole milk or half & half is perfect
1 garlic clove- just one raw garlic clove minced up really well takes these mashed potatoes over the top!

Mom’s Top Tip For Soft Cream Cheese in a hurry

To soften your cream cheese quickly, you can cube it into 1 inch pieces. Leave it at room temp for the time it takes the potatoes to cook.

Start The Potatoes In Cool Water

You specifically want to start your peeled, cut and rinsed Yukon Gold potatoes in COOL tap water.

By starting them in cool tap water you allow the water and the potato to rise together in temperature, ensuring an even cook all the way to the center of the potato.

If you bring the water to a boil first it will result in a potato that has the first layer boiled to death and falling apart by the time the middle is done!

Simmer Not Boil

When you make these mashed potatoes I recommend that you simmer instead of boil. This way you get an even cook on the potatoes without destroying the outside layer! This will take around 40 minutes.

Mom’s Top Yukon Mash Tips

Cut your potatoes in 2-3 inch cubes. Cutting them too small will result in watery flavorless potatoes.
Simmer instead of boiling for an even cook all the way through without destroying the outer layer.
Start your potatoes in cool water so the outer layer doesn’t boil off before the inside is done.
Rinse away the extra potato starch which will prevent your potatoes from becoming gluey. Rinse them after peeling and cutting.
Warm the milk and butter together until the butter is melted but the milk is not simmering, just warmed through. This will not only help keep your potatoes stay nice and warm, it helps the liquids blend better with the potatoes making it nice and creamy!
Do not over process! This will make your potatoes resemble melted cheese more than fluffy mashed potatoes! Never process your potatoes in a blender or food processor.

Troubleshooting:

If your potatoes got too thin, if you have time boil some additional potatoes, mash them up and add them to the mix. If you are short on time add some dried instant potato flakes a tablespoon or two at a time.
If your potatoes are too thick, warm a little milk (or broth) in the microwave and then stir it in a tablespoon or two at a time.

How to Freeze Yukon Mashed Potatoes

You can totally freeze your mashed potatoes. If you have a lot of leftovers, freeze them. If you are trying to prep for a big occasion, make your mashed potatoes ahead and freeze them!

After your prepared mashed potatoes have cooled, scoop them into little dollops on a baking sheet (that will fit in the freezer). Pop it in the freezer for a couple hours until they are frozen solid, then place them in a freezer safe baggie. They will be good in there for about 3 months!

When it is time to serve your frozen mashed potatoes simply place them in a skillet over medium-low heat with a little water or broth and stir them as they melt right in the pan!

boiled yukon gold potatoes in a pot and mashed potatoes in a pot

Golden Mashed Potatoes FAQs

How Many Potatoes Do I Make?

Imagine if you ran out of mashed potatoes…(insert gasp!).
Figuring out how many potatoes can be tricky, because the initial ingredient (raw potatoes) don’t really give you a visual on how many mashed potatoes it will make. If you stick to making ½ lb of potatoes per person then you will always have enough!

Gravy Recipes

These mashed potatoes are flavorful enough that you don’t really need gravy. But sometimes you need it, like on holidays, to also pair with the turkey!

Here are a couple gravy recipes to accompany your potatoes. The nice thing is you don’t need drippings for any of these recipes:

Mashed Potato Side Dish

These mashed potatoes make a great side dish to just about anything. They go really really well with Swedish Meatballs or Beef Meatballs with Gravy.

If you are trying to plan a dinner, here are a couple entree recipes to check out:

More Mashed Potato Recipes

Delectable Butter Rum Sauce

December 19, 2020 by Susie Weinrich 29 Comments

This Butter Rum Sauce is one of those sauces I've been making for years, the kind that instantly turns a simple dessert (even store bought desserts) into something that tastes straight out of a restaurant kitchen. It’s a buttery caramel-like-sauce that has a lovely flavor from the dark rum. Don't worry it doesn't taste too boozy as the liquor will boil out during cooking. It is made with 5 simple ingredients - butter, brown sugar, sugar, cream, and dark rum.

It is perfect drizzled over apple spice cake, apple crostata, brownies, apple nachos, bread pudding, pancakes or just ice cream! And if I'm being honest I have been spotted eating it by the spoonful (it's REALLY good!).

I am so excited that I have found this Rum Sauce recipe for our Christmas Pudding. I have been looking for this recipe for many years as it reminds me of the Rum sauce my Mom use to make every Christmas. Thank You. –Donna

To die for. – Jessica

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Why You’ll Love This Butter Rum Sauce

It is SO EASY to make.
It is made with only 5 simple ingredients.
You can grab a mediocre store bought dessert and turn it into something 5 star worthy!
Takes an average dessert and elevates it perfectly.
Great dessert topper for the holidays.
THIS recipe doesn’t taste overly boozy, it is completely balanced.

Butter Rum Sauce Recipe Ingredients

You don’t need much to make this butter rum sauce recipe, just 5 ingredients:

1 stick of butter (preferably salted)
brown sugar
granulated sugar
heavy whipping cream
dark rum

Dark Rum

When you buy dark rum (or look through your liquor cabinet), you want to make sure you get “dark rum”. It will literally be darker in color, like a caramel color. Definitely do not use the clear rum, it will not have the right flavors for this recipe. Dark rum is aged and the molasses flavors are enhanced.

If dark rum is not something you would normally keep in the house or would use for cocktails, you can absolutely buy an airplane sized bottle of dark rum! They are usually kept up by the registers at the liquor store.

Rum Extract

If you prefer to not use alcohol you can absolutely sub 1 teaspoon rum extract for the dark rum.