Kathy's Recipe Korner
mom

St. Pat Goodies

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Beverage Index

Bailey's Irish Cream
Irish Coffee
Leprechaun Lime Drink
St. Patrick's Day Punch

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Appetizer Index

Green Pea Dip new
Reuben Spread new

Entree Index

Corned Beef and Cabbage
Corned Beef and Cabbage Casserole
Corned Beef and Noodle Casserole
Corned-Beef-And-Cabbage Rolls
Corned Beef and Cabbage Strudel
Irish Breakfast
Irish Chicken and Dumplings
Irish Cottage Pienew
Irish Lamb and Barley Soup
Irish Lamb Stew
Mom's Irish Stew
Pressure Cooker Corned Beef and Cabbagenew
Red Flannel Hash
Reuben Casserole
St. Patrick's Day Casserole

Slow Cooker Guinness Beef Stewnew



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Sides Index

Colcannonnew
Corned Beef and Cabbage Soup
new
Easy Soda Bread
Irish Soda Bread
Rueben Loafnew
Rustic Reuben Saladnew
Shamrock Sandwiches
The Regal Reuben
Irish Potato Casserole

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Dessert Index

Baileys Chocolate Sheet Cakenew
Bailey's Irish Cream Mousse Pie

Blarney Stone Bars
Chocolate-Irish Cream Cheesecake
Chocolate Mint Dessert Brownies
Grasshopper Parfaits
Guinness Chocolate Cakenew
Impossibly Easy Grasshopper Cheesecake
Irish Coffee Cheesecake
Irish Coffee Muffins
Irish Cream Bundt Cake
Key Lime Pie
Mini Baileys Chocolate Cheesecake Triflesnew
St. Patrick's Day Cake
St. Patrick's Day Zucchini-Oatmeal Cookies

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Miscellaneous Index

Green Food Surprises

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Baileys Chocolate Sheet Cake

2 c. all purpose flour
2 c. granulated sugar
dash salt
1 tsp. baking soda
2 sticks (1 c.) unsalted butter
½ c. unsweetened cocoa powder
1 c. water
½ c. Baileys Irish Cream
2 eggs
For Icing:
1 stick (1/2 c.) unsalted butter
¼ c. cocoa powder
6 Tbsp. Baileys Irish Cream
2 c. powdered sugar

Preheat oven to 400°F.
Mix together flour, sugar, salt, and baking soda. In a saucepan, bring butter, cocoa, and water to a boil.
Pour over dry ingredients and mix well. Add Baileys and eggs. Stir until completely mixed.
Pour mixture into greased and floured rimmed baking pan (11x17 inches).
Bake at 400°F for 20 minutes.

Start preparing icing 5 minutes before cake is done.
For icing:
Melt butter, cocoa powder, and Baileys in a medium saucepan over medium-high heat. Bring the mixture to a boil, stirring.
Remove from heat and stir in 2 cups powdered sugar. Spread over hot cake.
Source: http://www.lemontreedwelling.com

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Pressure Cooker Corned Beef and Cabbage

3 pound flat cut corned beef brisket with seasoning packet
4 cups of beef broth
1 large onion, quartered
8 cloves of garlic
6 medium red potatoes, quartered
3 large carrots, cut into 2-inch pieces
1 small cabbage, cut into 6 wedges

Rinse the corned beef under cold water to remove excess salt and gel.
Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack.
Lock the lid in place. Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Remove the rack and brisket from the pressure cooking pot. Cover the corned beef with aluminum foil until ready to serve.
Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they’re not tender enough, just select sauté cook them until they’re the desired tenderness.) 6 servings

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Irish Cottage Pie

For the Cottage Pie

1 1/2 lb. Lean Ground Beef, or leftover roast beef small dice
1/4 c. Chopped Onions
2 Carrots, peeled and small dice
1 c. Chopped Celery
2 Cloves Garlic, minced
1 tbsp. Tomato Paste
1/2 c. Dry Red Wine
2 c. Low Sodium Beef Stock
2 tbsp. Worcestershire Sauce
2 Sprigs Fresh Thyme
2 Bay Leaves
Prepared Mashed Potatoes

For the Mashed Potatoes

3 lbs. Yukon Gold Potatoes, peeled and cubed
1/2 c. Milk
2 tbsp. Butter
1/2 c. Shredded Cheddar Cheese
1/2 tsp. Ground Nutmeg

For the Irish Cottage Pie

In a large saute pan, brown the ground beef until no longer pink; then add the onions, carrots, celery and garlic.
Preheat oven to 350° F.
Allow the vegetables to soften for 2-3 minutes; then add the remaining ingredients. Mix well and allow to cook over medium heat until most of the liquid has been absorbed; approximately 15-20 minutes.
Remove the thyme and bay leaves and place the meat mixture in an oven safe casserole dish (I used 13x9); then top with prepared mashed potatoes.
Bake for 30 minutes until golden brown.

For the Mashed Potatoes

Add the potatoes to a large pot and fill with cold water. Bring to a boil and allow to cook until the potatoes have softened; approximately 20 minutes.
Drain the potatoes, put them back in the pot and add the milk, butter, cheese and nutmeg. Mash with an electric mixer to get a creamy mashed potato or a hand masher for a chunkier version.
Source: http://www.carriesexperimentalkitchen.com

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Slow Cooker Guinness Beef Stew

10 small red potatoes, quartered
1 (14.5 ounce) can sliced carrots
2 full stalks celery, chopped
3 lbs stew meat, cubed
1/2 cup flour
salt and pepper to taste Coupons
1 teaspoon garlic powder
2 tablespoons olive oil
1 1/2 cups diced onion
2 (8 ounce) cans tomato sauce
10 ounces beef broth (about 1/3 of a large box)
1 (13 g) envelope Onion Soup Mix
1 teaspoon dried basil
12 ounces (1 bottle) Guinness Stout

Put potato, carrot, and celery chunks in the bottom of crock pot on low heat. Pour in beer, beef broth, garlic powder, salt and pepper, soup mix, and basil. Stir to combine.
Season beef lightly with salt and pepper and then coat in the flour.
Heat oil over medium high heat in a large skillet. Cook the beef until almost browned, and then add in the onion. Continue turning and browning until the meat is fully browned and the onions are soft and translucent, about 5 minutes.
Add meat and onions to the slow cooker.
Stir in the tomato sauce and cover, heating on low for 8 hours or high for 4 hours. Low is best, but if you don't have the time, high will work!
Serve with lots of bread and more Guinness! Enjoy! Source: www.thecookierookie.com

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Mini Baileys Chocolate Cheesecake Trifles

Cheesecake Layers
16 oz cream cheese, room temperature
1/2 cup sugar
1/4 cup cocoa (I used Hershey’s Special Dark)
4 tbsp Baileys
Whipped cream and cookies
1 cup heavy whipping cream, cold
2 tbsp Baileys
1 1/2 tbsp cocoa
3 tbsp powdered sugar
15 Oreo cookies, crushed

Beat cream cheese, sugar and cocoa together in a bowl until smooth.
Add Baileys and mix until well incorporated. Set aside.
In another bowl, whip heavy whipping cream until it starts to thicken.
Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form.
To make the trifles, divide half of the cookie crumbs evenly between the four cups (or jars) and spread into an even layer in the bottom of the cups.
Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling.
Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream. You can keep a little bit of crumbs aside, if you want to use them to sprinkle on top of the finished trifles.
Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if you kept some aside.
Refrigerate until ready to serve. I recommend setting them out for about 15 minutes prior to eating, so that they aren’t too firm. Yield: 4 trifles. Source: Life Love and Sugar - http://www.lifeloveandsugar.com

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Guinness Chocolate Cake

3/4 cup (168g) unsalted butter
1 1/2 cups (310g) sugar
1/2 cup brown sugar (90g), packed
3/4 cup (180ml) sour cream
1 tsp vanilla extract
3 eggs
2 cups (260g) all purpose flour
3/4 cup (70g) dark cocoa powder (I use Hershey’s Special Dark Cocoa)
1 tsp baking powder
1/2 tsp salt
1 cup (240ml) Guinness Beer

Chocolate Filling
14 oz sweetened condensed milk
1 cup (180g) semi sweet chocolate chips
1/4 cup (60) Guinness beer

Whipped Topping
1 3/4 cups (420ml) heavy whipping cream
1/4 cup (60ml) Guinness Beer
1/2 cup (58g) powdered sugar
1/4 cup (29g) cocoa (I used regular natural unsweetened cocoa)
1/2 tsp vanilla extract
Mini chocolate chips
Chocolate sauce

Grease a 9×13 cake pan and preheat oven to 350°F (176°C).
In a large mixing bowl, beat the butter and sugars together until light in color and fluffy, 3-4 minutes.
Add the sour cream and vanilla extract and mix until combined.
Add the eggs in two batched and mix until incorporated. Scrape down the sides of the bowl as needed to make sure everything is combined.
Combine flour, cocoa powder and baking powder in a medium bowl.
Add half of the flour mixture to the batter and mix until combined.
Add the Guinness to the batter and mix until combined. Scrape down the sides of the bowl as needed to ensure everything is being combined.
Add the remaining flour mixture and mix until smooth.
Pour the cake batter evenly into the prepared cake pan and bake 32-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove the cake from oven and poke holes all over the top of the cake.
Place sweetened condensed milk, chocolate chips and Guinness in a microwave safe bowl. Microwave for about 30 seconds to 1 minute, until warm.
Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
Pour chocolate mixture over the cake and spread to fill in holes.
Set cake aside to cool, about an hour, then refrigerate until completely cooled.
To make whipped topping, whip heavy whipping cream and Guinness until it begins to thicken.
Add the powdered sugar, cocoa and vanilla extract and whip until stiff peaks form. Spread whipped topping evenly over cooled cake.
Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.
Source: http://www.lifeloveandsugar.com

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Reuben Spread

one 8-oz. pkg. Swiss cheese, shredded
3/4 C. drained sauerkraut, rinsed and drained
one 8-oz. pkg. cream cheese, softened and cubed
two 2 1/2-oz. pkg. sliced corn beef, chopped

Spray small crockpot with vegetable cooking spray.  In a bowl, combine Swiss cheese, sauerkraut, cream cheese, and corned beef.  Spoon into crockpot. Cover and cook on low for 1 hour. Serve on slices of rye bread.

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Corned Beef and Cabbage Soup Corned Beef and Cabbage Soup

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper
. Recipe courtesy Food Network Magazine

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Corned-Beef-And-Cabbage Rolls

Cook 6 Savoy cabbage leaves in boiling water, about 2 minutes. Rinse under cold water and pat dry; slice in half. Mix 1/4 cup each mayonnaise and chopped parsley and/or dill; spread on the cabbage leaves.
Cut 2 slices rye bread into strips. Slice 1/2 pound corned beef into strips and toss with a spoonful of whole-grain mustard. Top the cabbage leaves with a few strips each of the bread and corned beef.
Roll up and slice in half.
Recipe courtesy Food Network Magazine

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Colcannon

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Recipe courtesy Christabel Rossiter

 

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Rustic Reuben Salad

8 cups torn salad greens
1 tomato, cut into wedges
1 cup croutons
1/2lb. deli corned beef, sliced, cut into strips
3/4 cup cubed KRAFT Swiss Cheese
1/4 cup sauerkraut, well drained
1/4 cup KRAFT Thousand Island Dressing

COMBINE all ingredients except dressing in large bowl.ADD dressing; mix lightly.
Prepare with pumpernickel or rye bread croutons. Serve with your favorite CLAUSSEN Pickles.

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Impossibly Easy Grasshopper Cheesecake


Cheesecake
3/4 cup Original Bisquick® mix
3/4 cup sugar
1/4 cup green crème de menthe
3 eggs
2 packages (8 oz each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips

Chocolate Ganache
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator. Makes: 10 to 12 servings

Variation
For a Crowd-Size Impossibly Easy Grasshopper Cheesecake, double all ingredients and use a 13x9-inch glass baking dish. Bake 30 to 37 minutes.
Substitution
You can substitute crème de menthe-flavored syrup for the 3 tablespoons crème de menthe, but the mint flavor will be a bit milder.

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Bailey's Irish Cream Mousse Pie

3 eggs -- separated
3/4 cup Bailey's Irish Cream
1 cup walnut meats -- chopped
1/8 teaspoon salt
2 cup Cool Whip
2 tablespoons shaved semi-sweet chocolate

Beat egg yolks until lemon-colored. Add salt and Bailey's.
Cook in top of double boiler until yolk mixture thickens. cool.
Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping.
Sprinkle with remaining nut meats and chocolate shavings.
Freeze for 4 hours (no more than 8, though).
Kathy's Korner

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Irish Coffee Muffins

1 3/4 C. flour
1/4 C. sugar
2 1/2 tsp. baking powder
1 Tbs. instant coffee
1 egg, slightly beaten
1/4 C. Bailey's Irish Cream
1/2 C. half and half cream
1/3 C. vegetable oil
1/2 C. mini chocolate chips

In a large bowl, mix dry ingredients. In a small bowl, combine Baileys, cream, oil, and egg; add to dry mixture and stir just until combined.
Stir in chocolate chips.
Pour mixture into muffin tin that has been sprayed.
Bake in preheated 400°F oven for 20-25 minutes.
Cool on rack for 5 minutes then remove from pan.

Source: Recipe4living.com

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Leprechaun Lime Drink

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tbl. sugar
2 cans (12 oz each) lemon-lime soda, chilled
1 to 2 cups crushed ice

In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice. Pour into glasses. Yield: 7 cups

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St. Patrick's Day Punch

1/2 cup milk
1 scoop of vanilla ice cream
4 drops mint extract
2 ice cubes
2 drops of green food coloring

Combine the above ingredients in a blender. Mix unto smooth. Pour into a frosted 16-ounce glass. Add a splash of seltzer water and top with a drop of whipped cream.

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Irish Coffee

1 Measure (3 cl) of Irish Whiskey
1 teaspoon of raw sugar
1 heaped dessert spoon of whipped cream
Hot strong coffee to fill the glass

Pre-warm a stemmed glass. Add the whiskey. Add the sugar and stir in the coffee. Float the whipped cream on top. Drink the coffee through the cream (ie do not stir after adding the cream).

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Irish Lamb and Barley Soup

1 Tbs. vegetable oil
2 1/2 lbs. meaty lamb neck bones
10 C. water
1/2 small cabbage, chopped
2 carrots, peeled and diced
1 large onion, chopped
1/2 large rutabaga, peeled, diced
2/3 C. pearl barley, rinsed
3 Tbs. instant beef bouillon
2 tsp. dried thyme
2 bay leaves
1/16 tsp. ground allspice
Salt
Black pepper

Heat oil in a large heavy pot or Dutch oven over a high heat. Add lamb bones and sauté until dark brown for about 10 minutes. Add remaining ingredients. Bring to a boil and reduce heat to medium temperature. Simmer and stir occasionally until the lamb, barley and all the vegetables are tender and the soup is thick. Cooking time is about 2 hours. Remove the bay leaves and season with salt and black pepper.

Makes 8 servings


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Irish Chicken and Dumplings

2-10 3/4 oz. cans condensed cream of chicken soup
3 C. water
1 C. chopped celery
2 onions, quartered
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1-10 oz. pkg. frozen green peas
4 potatoes, quartered
3 C. baking mix
1 1/3 C. milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings.

To make dumplings:
Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes,
then uncover and simmer an additional 10 minutes.

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Irish Lamb Stew

3 pounds boneless Lamb Shoulder -- cut in 1" cubes
Flour for dredging
4 tablespoons Vegetable Oil
3 tablespoons Butter
12 Pearl Onions
3 Carrots -- cut in 1" pieces
4 Parsnips -- cut in 1" pieces
4 large Potatoes -- peeled and quartered
3 ribs Celery -- cut in 1" pieces
2 teaspoons dried Thyme
1 package frozen Green Peas
1/2 cup chopped fresh Parsley

Dredge lamb in flour; cook in heated oil and butter in a large Dutch oven until browned. Add just enough water to cover the meat and bring to a boil; lower heat and simmer covered 1 hour. Add onions, parsnips, potatoes, celery, garlic and thyme; mix well. Cover and simmer 30 minutes. Stir in peas and parsley; cover and simmer 8-10 minutes more or until all vegetables and meat are tender.
Serve with warm Irish Soda Bread. Shaboom's Kitchen

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Irish Soda Bread

4 cups all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. Cow Brand Baking Soda
1 tsp. salt
1 tsp. baking powder
1/4 cup butter or margarine
1 cup seedless raisins
1 1/2 cups buttermilk

Sift together flour, sugar, baking soda, salt and baking powder into large bowl. Cut in butter until crumbly. Stir in raisins. Add buttermilk and stir to make a soft dough. Turn onto lightly floured board and knead to form a smooth ball. Pat by hand on greased baking sheet to 1 1/4-inch thickness. With sharp knife score into four sections. Bake in 350 F oven 1 hour or until bread is browned and a toothpick inserted in the center comes out clean. Serve warm with butter. Makes 1 loaf.
Callie Calico =^..^= calliecalico@excite.com

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Shamrock Sandwiches

1 pkg. (8oz) cream cheese softened
1/4 cup mayonnaise
2 tbl. Dijon mustard
1 pkg. (2-1/2 oz) thinly sliced cooked corned beef, chopped
2 tbl grated red onion
2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/4 tsp. salt
1 LB thinly sliced slice seedless rye bread
Fresh dill sprigs, optional

In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. Spread tablespoonfuls of filling over half of the bread; top with remaining bread. Garnish with dill if desired. Yield: 16 sandwiches.

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Irish Cream Bundt Cake

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

Preheat oven to 325°F. Grease and flour a 10" Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Submitted by: Sue Haser

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Chocolate Mint Dessert Brownies

1 cup all-purpose flour
1 cup white sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Preheat oven to 350°F (175°C). Grease one 13x9 inch baking dish.
In a large mixer bowl combine the flour, white sugar, 1/2 cup butter or margarine, eggs and chocolate syrup. Beat until smooth.
Pour batter into the prepared pan. Bake at 350°F (175°C) for 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan then spread with Mint Cream. Chill then pour Chocolate Topping over chilled brownies. Cover and chill for at least 1 hour.
To Make Mint Cream: In a small mixer bowl combine the confectioners' sugar, 1/2 cup butter or margarine and crème de menthe. Beat until smooth.
To Make Chocolate Topping: In a small saucepan over very low heat or in a water bath melt the butter and the chocolate chips. Remove from heat and stir until smooth. Let cool slightly before spreading over brownies.
Makes 1 -13x9 inch pan Allrecipes

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Chocolate-Irish Cream Cheesecake

1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Preheat oven to 325°F.

For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

*Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.

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St. Patrick's Day Zucchini-Oatmeal Cookies

1/2 cup butter
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup granola
2 cups semisweet chocolate chips

Preheat oven to 350°F (175°C). In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini. Allrecipes

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Blarney Stone Bars

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 tbl. milk
1 tsp. vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting

In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 9-in.square baking pan. Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes. Yield: about 3-1/2 dozen.

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St. Patrick's Day Cake

Cake:
1 package white cake mix
7-up

1 small box lime jello
1 c. hot water
1 c. cold water

Bake cake as directed, in 9x13 pan, using 7-up in place of water called for in recipe. When done, use a meat fork to poke holes all over cake. Let cool.
Dissolve jello in the hot water; add cold water. Pour slowly over cake, to allow it to soak into fork holes. Refrigerate 2-3 hours.

Frosting:
1 (8 oz.) cream cheese, softened
1 small box lime jello (dry)
1 small box *Instant* Vanilla Pudding mix
1 c. milk
1 tsp. vanilla
1 (8 oz.) Cool Whip, thawed

In large bowl, beat cream cheese until smooth. Add the dry jello, pudding mix, milk and vanilla. Beat well. Fold in Cool Whip. Spread on cooled cake. Keep cake refrigerated.

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Green Food Surprises

Green Milk. Place 2 or 3 drops of green food coloring in a clear glass. When ready to eat pour milk in glass. Like magic, the milk will swirl green.

Shamrock Pancakes. Add green food coloring to pancake batter and cook in the shape of a shamrock.

Green potatoes. Blend green food coloring with milk for mashed potatoes.

Shamrock Pizza. Shape a shamrock on a large baking sheet with three circular pizzas. For stem, use a thin rectangular pizza. Mix equal amount of green food coloring wand water: brush on outer edges of crust. Shake grated cheese with remaining food coloring mixture in a sealed container. Top pizza with "green" cheese and other favorites Bake as usual.

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