Irish Cream Brownie Dessert

Irish Cream Brownie Dessert

1 (16 oz.) fudge brownie mix
1/2 c. vegetable oil
1/4 c. Irish Cream liqueur
2 eggs
2 c. heavy whipping cream
1/2 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding
6 T. Irish Cream liqueur
2 (1.4 oz.) toffee candy bars, crushed

Heat oven to 350 degrees.  Grease the bottom of a 9" x 13" pan.  Stir the brownie mix, oil, liqueur and eggs with a spoon for about 50 strokes.  Spread the batter in the pan.  Bake at 350 degrees for 26 to 30 minutes.  Cool completely.
Beat the whipping cream, milk, pudding mix and 6 T. liqueur on high speed until soft peaks form.  Spread over cooled brownies.  Sprinkle with the crushed candy bars.  Cover and refrigerate for at least 2 hours.  Cut into squares.  Store in the refrigerator.

Colcannon Soup

 Colcannon Soup

1/2 lb. bacon

1 onion

2 leeks

3 cloves garlic

1/2 tsp. dried thyme

6 c. chicken broth

1/2 c. heavy cream

2 lb. potatoes

4 c. cabbage

Salt and pepper to taste

Shredded Irish Cheddar cheese

Cut the bacon slices into 1” pieces.  Dice the onion.  Slice the white and light green portion of the leeks.  Peel and cut the potatoes into bite sized pieces.  Shred the cabbage.

Cook the bacon in a Dutch oven until most of the fat is rendered off.  Remove the bacon from the pan and remove all but 2 tablespoons of the bacon drippings.

Add the onions and leeks to the Dutch oven and cool over medium heat until tender.  While the onions cook, chop the garlic.  Add the garlic and thyme to the onions and cook until fragrant.

Add the chicken broth, potatoes, cabbage, bacon and cream to the Dutch oven.  Bring to a boil then reduce to a simmer.  Simmer until the potatoes are tender.

Season with salt and pepper.  Serve topped with some shredded Irish Cheddar cheese.

                                           

Asian Nut and Pretzel Mix

 

Asian Nut and Pretzel Mix

Ingredients

• 1 c. miniature pretzels

• 1 c. whole wheat cereal squares

• 3/4 c. wasabi peas

• 2/3 c. unsalted roasted cashew halves

• 2 T. canola oil

• 1 T. toasted sesame oil

• 1 T. soy sauce

• 1 tsp. garlic powder

• 1/4 tsp. cayenne pepper

• 4 c. unsalted air-popped popcorn

Instructions

1. Preheat oven to 250 degrees.

2. Combine the pretzels, cereal, wasabi peas and cashew halves in a large bowl.

3. Combine the canola oil, sesame oil, soy sauce, garlic powder and cayenne in a small bowl, stirring with a whisk. Drizzle the oil mixture over the pretzel mixture; toss to coat. Add the popcorn; toss again.

4. Spread the popcorn mixture in a single layer on a rimmed baking sheet. Bake for 30 minutes, stirring halfway through.

Mexican Street Corn Dip

 

Mexican Street Corn Dip

Ingredients

• 16 oz. low fat cream cheese
• 1/2 c. sour cream
• 2 cloves garlic minced
• 2 T. hot sauce
• 2 c. shredded pepper jack cheese
• 2 c. frozen corn thawed
• 4 oz. Cojita cheese crumbled
• 1 jalapeño pepper finely diced
• 2 T. onion diced
• 1/2 c. chopped cilantro
• 1 lime juiced
• Tortilla chips

Instructions

• Preheat oven to 350 degrees.
• In a mixer, combine the cream cheese, sour cream, garlic, hot sauce, lime juice and 1 cup of the shredded cheese.  Mix until thoroughly combined.
• Add the remaining one cup cheese, the corn, cojita cheese, jalapeño, onion and cilantro to the mixture.  Spread the mixture into a baking dish.
• Bake for 20 minutes or until the cheese is hot and bubbly.  If desired, garnish with more cilantro and serve with tortilla chips.