Saturday, March 14, 2015

Favorite St. Patty Recipies

In honor of St. Patrick's Day
I thought I'd post something Irish to get your mojo going.

Here is a couple of my favorite St. Patty recipes.  I suggest making them and enjoying them with your special someone.

Chocolate-Irish Cream Cheesecake
Ingredients:Chocolate-Irish Cream Cheesecake
·         1 1/2 cupsfinely crushed chocolate wafers (about 18 cookies)*
·         6 tablespoons butter, melted*
·         1/2teaspoon ground cinnamon
·         3 8 ounce packages cream cheese, softened
·         1 8 ounce carton dairy sour cream
·         1 cupsugar
·         1 8 ounce package semisweet chocolate, melted and cooled
·         3 eggs
·         1/2cupIrish cream liqueur
·         2 tablespoons whipping cream or milk
·         2 teaspoons vanilla
Directions:
1. Preheat oven to 325 degrees 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.
2.  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.

3.  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.

4.  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.

Chocolate Stout Shake
Ingredients
  • 1/4 cup chocolate stout beer or stout beer
  • 1/2 cup prepared chocolate fudge ice cream topping
  • 1/2 gallon vanilla bean ice cream
  • 1 cupmilk
  • 6 purchased chocolate-and-nut-covered pretzel rods (optional)
Directions
1. In a small saucepan heat beer and chocolate topping until warm and combined. Cool slightly.

2. Meanwhile, in a blender combine ice cream and milk, half at a time. Cover and blend until combined. Divide ice cream mixture among 8 glasses. Drizzle with chocolate sauce and, if desired, serve with chocolate-covered pretzel rods. Makes 8 servings.
Chocolate Stout ShakePreheat oven to 325 degrees 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.
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.
 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.


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