1 cup ice, or as needed
1 (1.5 oz) jigger coffee-flavored liqueur (such as Kahlua)
1 (1.5 oz) jigger Irish cream liqueur (such as Baileys)
2 fluid oz club soda, or as needed
Fill and old-fashioned glass with ice. Pour coffee-flavored liqueur and Irish cream liqueur over ice; top with club soda. Stir.
8 fluid oz stout beer (such as Guinness)
1 fluid oz Irish cream liqueur (such as Baileys)
1/2 fluid oz Irish whiskey (such as Jameson)
Pour beer into a pint glass. Pour Irish cream and Irish whiskey into a shot glass. Gently drop the shot glass into the glass of beer.
1 cup Irish stout beer (such as Guinness)
1 cup butter, cut into pieces
3/4 cup unsweetened cocoa powder
2 eggs
2/3 cup sour cream
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
3 cups 10x sugar, or as needed
1/2 cup butter, at room temperature
3 tbs Irish cream liqueur (such as Baileys), or as needed
8 oz bittersweet chocolate, coarsely chopped
2/3 cup heavy cream
2 tbs butter, at room temperature
Preheat oven to 350 degrees. Line two 9″ cake pans with parchment paper, and spray with cooking spray.
Pour the beer into a saucepan, add the butter, and bring to a simmer over medium-low heat. Remove the pan from the heat, and whisk in the cocoa powder until the mixture is smooth. Allow the mixture to cool. In a bowl, beat the eggs and sour cream together until smooth with an electric mixer, and stir in the stout mixture to make a smooth, thick liquid.
In a large bowl, mix together the flour, sugar, baking soda, and salt. Pour the stout mixture into the flour mixture, and gently combine with a spatula. Pour the batter into the prepared pans.
Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Remove and let cool in pans for 5 minutes before inverting the cakes onto wire racks to finish cooling.
Mix together the 10x sugar, butter and Irish cream liqueur until the mixture forms a smooth and spreadable frosting (add more sugar or liqueur as needed to create the desired consistency). Spread half the frosting on top of each cake.
Place the chopped chocolate into a heatproof bowl. Bring cream to almost boiling in a small saucepan, and pour over the chocolate. Stir in the butter, and stir the mixture until the chocolate melts and the mixture is very smooth. Allow to cool until the mixture is pourable but not thin or overly runny, 10-15 minutes. Stack a cake gently on top of the other, frosting sides uppermost, and carefully drizzle the chocolate mixture over the cake, allowing decorative drips to run down the sides.
1 1/4 lbs red potatoes, cut into 3/4″ cubes
4 cups chopped cabbage
butter-flavored cooking spray
1 1/2 lbs cooked corned beef, cut into 3/4″ cubes
1 1/2 cups shredded swiss cheese
1/3 cup coarse-grained mustard
1/2 cup white wine
1 tsp garlic powder
2 tsp ground black pepper
4 sheets phyllo dough, thawed
1 tbs melted butter
Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
Preheat the oven to 375 degrees.
Spray a 9″x13″ baking dish with cooking spray.
Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
Stir together mustard, white wine, garlic powder and black pepper in a bowl until smooth; mix into corned beef mixture.
Spread the mixture into the prepared baking dish.
Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhand back over the dish; spray the dry side of the overhang with more cooking spray.
Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
Brush the top of last sheet with melted butter.
Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45-55 minutes.
8 servings
1 lb bulk pork sausage
1/2 lb sliced fresh mushrooms
1 lg onion, chopped
10 lg eggs, lightly beaten
3 cups milk
2 tsp ground mustard
1 tsp salt
1/2 tsp pepper
6 cups cubed day-old bread
1 cup chopped seeded tomatoes
1 cup (4 oz) shredded pepper jack cheese
1 cup (4 oz) shredded cheddar cheese
Preheat oven to 325 degrees. In a large skillet, cook sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper.
In a greased 13″x9″ baking dish, layer half the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.
Bake, uncovered, 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
12 servings
3 lg potatoes
2 tbs white vinegar
2 tsp sugar
1 tsp mustard seed
1/2 tsp celery seed
3/4 tsp salt, divided
3 cups cubed cooked corned beef
3 cups chopped cabbage
1/2 cup chopped radishes, optional
3/4 cup mayonnaise
1/3 cup dill pickle relish
1/4 cup sliced green onions
4 tsp milk
3/4 tsp Dijon mustard, optional
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes.
Transfer to a large bowl.
In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 tsp salt; pour over warm potatoes and toss to coat. Cover and chill.
Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.
8 servings
1 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1(3.4 oz) instant pistachio pudding mix
1/2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
green food coloring (optional)
2 1/2 cups flour
1 tsp baking soda
1 (10-11 oz) pkg butterscotch chips
1 cup chopped walnuts
In a large bowl, cream the butter, sugars, pudding mix and extracts until light and fluffy. Add eggs, one at a time, beating well after each addition. Add a few drops of green food coloring if desired. Combine flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Cover and refrigerate for several hours. Shape into 1/2″ balls; place 2″ apart on ungreased baking sheets.
Bake at 350 degrees for 8 minutes. Remove to wire racks to cool.
Yields 25 dozen
2 med Yukon gold potatoes
2 small parsnips
3/4 lb lean ground beef (90% lean)
1 med onion, chopped
2 cups finely shredded cabbage
2 med carrots, halved and sliced
1 tsp dried thyme
1 tsp Worcestershire sauce
1 tbs flour
1/4 cup tomato paste
1 (14 1/2 oz) can reduced sodium chicken OR beef broth
1/2 cup frozen peas
3/4 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup milk
1 tbs butter
Peel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce.
In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. reduce heat; cover and simmer for 15-20 minutes or until veggies are tender. Stir in the peas, 1/4 tsp salt and 1/4 tsp pepper.
Drain potatoes and parsnips; mash with milk, butter and the remaining salt and pepper. Serve with meat mixture.
4 servings
