Irish Cream Pie

by Betty Crocker

3/4 cup plus 2 tablespoons Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

1/4 cup finely chopped pecans or walnuts

2  tablespoons unsweetened baking cocoa 

• Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
• 2

  In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
• 3

  In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

 

Pistachio Pudding Parfaits

by Taste of Home
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups whipped topping
1 package (3.4 ounces) instant pistachio pudding mix
10 pecan shortbread cookies, coarsely crushed

• In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside.
• Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half of the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving.

Irish Cream Bars

by Betty Crocker

3/4 cup Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

2 tablespoons unsweetened baking cocoa

3/4 cup sour cream

1/2 cup granulated sugar

1/3 cup Irish cream liqueur

1 tablespoon Gold Medal™ all-purpose flour

1 teaspoon vanilla

1 egg

1/2 cup whipping (heavy) cream

Betty Crocker™ chocolate candy sprinkles, if desired 

• Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.
• 2

  In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows.
• 3

  In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.

 

Leprechaun Lime Drink

by Taste of Home
1 qt lime sherbet, softened
1/2 c thawed limeade concentrate
2 T sugar
2 cans (12 oz each) lemon-lime soda, chilled
1 to 2 cups ice, crushed
Lemon slices and lime spirals, optional
In a large bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice. Pour into chilled glasses. Garnish with lemon slices and lime spirals if desired. Yields: 7 c

Irish Cream Truffle Cookies

 by Better Homes and Gardens
1 egg
1 egg yolk
1/2 c sugar
2 oz semi-sweet chocolate, melted
1/4 c cooking oil
1 t baking powder
1 t vanilla
1 c flour
sifted powder sugar
2 oz cream cheese, softened
1/3 c sifted powder sugar
1 oz semisweet chocolate, melted
1 T Irish Cream Liqueur

1. In a med. bowl, stir together egg through vanilla. Stir in the flour. Cover and chill dough 1-2 hours.
2. Preheat oven to 375. Shape chilled dough into 1/2" balls. Place 1" apart on ungreased cookie sheets. Bake in preheated oven for 6-7 minutes or until edges are set. Transfer to a wire rack and cool. Sprinkle cooled cookies with powdered sugar.
3. For cream filling, in a small bowl, combine the cream cheese through liqueur. Beat with electric mixer on medium until combined.
4. To assemble, spread 1/2 t of cream filling onto the flat side of half the cookies; top with second cookie.
5. Drizzle cookies, cover and store in fridge up to 3 days. For drizzle I combine 3 oz morsels and 1 t shortening. Heat until melted.

I haven't made these cookies since 2004. The recipe was lost and recently found. I know these cookies were delicious so I need to make them again really soon.

Irish Cream Poundcake by Paula Deen

Irish Cream Pound Cake with Irish Cream Glaze

1 1/2 - cups butter

2 - cups firmly packed brown sugar

1 - cup granulated sugar

5 - large eggs

3 - cups all purpose flour

1 - tsp baking powder

1/2 - tsp salt

3/4 - cup whole milk

1/4 - cup Irish cream liqueur or Irish cream syrup

Preheat oven to 325.

Spray a 12 cup fluted pan with not stick spray with flour.

In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs one at time, beating after each addition. In a medium bowl, combine flour, baking powder and salt.

Gradually add flour mixture to butter mixture alternately with milk., beginning and ending with flour mixture beating after each addition. Stir in Irish cream. Spoon batter into prepared pan, and bake for 1 hour and 15 - 20 minutes or until a wooden pick inserted in the center comes out clean.

Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Drizzle Irish Cream Glaze over cake. Garnish with mint leaves and strawberries if desired.

Irish Cream Glaze

2 cups confectioners sugar

3 tablespoons Irish cream liqueur

Combine sugar and Irish cream whisking until creamy. Drizzle over cooled cake.

It took a little more than 3 T. of the Irish cream to get a good consistency. Just keep adding until you get it the consistency you want. You can also use a little milk instead of adding more irish cream liquer or flavoring. In my opinion: This was DE-lish! I really loved the glaze. I hate to admit it, but this is definitely a heavy/dense cake so be prepared to share!

Shamrock Milkshake

Picture from Kraft

Mint chocolate ice cream
milk

1. Add both ingredients and blend until desired consistency.

Leprechaun's Fizz

Lime sherbet
lemon-lime soda or ginger ale

1. Scoop out sherbet into cups
2. Pour soda over the sherbet!

These were so simple and really made the kids happy!

Leprechaun's Kiss

1 square BAKER'S Semi-Sweet Chocolate,(or green candy melts) melted optional
2 cups boiling water, divided
2 pkg. (3 oz. each) JELL-O LIME Flavor Gelatin
1-1/2 cups cold water, divided
Ice cubes
1 cup thawed COOL WHIP
Whipped Topping Decorations: assorted St. Patrick's sprinkles and candies
1. DRAW heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.
2. ADD 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.
3. MEANWHILE, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.

Rainbow cupcakes or Jello

I've seen these rainbow pudding cups before, but I've never made them. Here is where I got this picture. Put a stick in, pop them in the freezer, and you'll have an instant pudding pop!

Family Fun has this recipe here.

Happy Holiday Crispies from Woman's Day magazine

Clover Crispies picture from Taste of Home

1 bag white chocolate chips *or Wilton Candy Melts
4 tbsp. butter
4 cups Kellogg’s® Rice Krispies®
2 cups M&M’S® Brand Holiday Mix Milk Chocolate or Peanut Chocolate Candies
* I added holiday sprinkles.
1. Place 1 bag (12 oz.) of white chocolate chips and 4 tbsp. butter in a microwave-safe bowl. Heat at medium power for about 1 minute. Do not allow chocolate to burn.

2. Stir until mixture is smooth; combine with 4 cups Kellogg’s® Rice Krispies® and 2 cups M&M’S® Brand Holiday Mix Milk Chocolate or Peanut Chocolate Candies. Add sprinkles if you'd like to.

3. Line a 9 x 13-inch pan with foil, then pour the mixture. Refrigerate until set, about 30 minutes. Cut into 2-inch squares.

In my opinion: I made these for Valentine's Day this year using the Valentine mix M&Ms. The white chocolate wasn't as fluid as I'd like it to have been so I panicked and thought it wasn't going to mix well so I melted some pink Wilton candy melts and smoothed it over the top plus I added sprinkles. They tasted wonderful, but were very hard to cut and did not make perfect squares. Next time I'll try scoring the melts.

St. Patrick's Day

Cupid's cups made with lime jello-"Leprechaun's ..."
Dipped marshmallows
Dipped pretzels
Bailey's Irish Cream Cake
TONS of yummy dessert (Bailey's Irish Creme and Creme de Menthe) recipes here.
Irish Coffee Brownies
Irish Cream Bread Pudding
Shamrock Milkshake
Irish Cream Cheesecake
Iced Irish Cream Coffee



Leprechaun Fizz-
Ingredients: • lime sherbert • ginger ale or spriteDirections: 1. One recipe I do every year with my kids, is what I call the "Leprechaun fizz". I just use clear plastic cups, put a scoop of Lime sherbert in each cup, and fill with ginger ale or sprite. It's sickenly sweet to me, but the kids sure love it! The love to watch the green fizz.

St. Patrick's Day

I can't believe St. Patrick's Day is in 9 days. I'm a little late in my planning for fun things to do with my kids. Here are some ideas so far:

Grasshopper Pie (not for the kids)

Leprechaun's Kiss (like Cupid's Cups but using green Jell-O)

Mint Chocolate Chip Ice Cream

Easy 1-2-3 Shamrock Milkshake

Grand Champion Cow Patty Pie

Marshmallows on a stick dipped in melted green candy (Wilton) and with sprinkles added

Green tinted white chocolate covered pretzels with sprinkles

More to come....

Father's Grand Champion Cow Patty Pie

Picture found on Cookie Madness blog (one of my favs)

Father's Grand Champion Cow Patty Pie by my MIL This really is good stuff y'all, despite the flavorful name! Crust:

1 stick butter, melted

1 c flour

1 c pecans, chopped finely

Filling: 8 oz cream cheese

1 c Cool Whip

1 c powdered sugar

1 3 oz. pkg vanilla pudding

3 c milk

1 3 oz pkg chocolate pudding (We use pistachio, my husband doesn't like chocolate-I know he's strange)

Final layer:

Cool Whip

coconut chocolate sprinkles

1. Mix crust ingredients and pat in 8.5 x11 and slightly up sides. Bake at 350 for 12-15 minutes. Cool 5-10 minutes.

2. Mix cream cheese and powdered sugar. Fold in Cool Whip. Spread over crust. Chill 5-10 minutes.

3. Mix both puddings and milk on high until firming up and add to pie mixture. Chill 5-10 minutes.

4. Top with Cool Whip, coconut, and chocolate sprinkles. Chill 2-3 hours. In my opinion: This is super yummy and great to take to luncheons or pot lucks.