Peanut Butter Cups

Peanut Butter Cups
By Betsey Block (from momtalk.com)

"Sure, you can just go out and buy peanut butter cups, but you'll have more fun making them yourself. Plus, you get to lick the spoon."

SERVING SIZE: 12 large peanut butter cups

Ingredients
About 1/2 cup powdered sugar (more or less)

1 cup creamy peanut butter (if you use "natural," which means it has nothing added, you'll have to stir the oil in first)

1 bag chocolate chips (I used Ghiradelli, whose bags oddly weigh 11.5 ounces, but most brands offer 12-ounce bags. Milk chocolate is softest and tastes most like Reese's)

12 paper muffin cups, halved (so they're only half as high)

Directions
Stir the powdered sugar into the peanut butter. The amount you use will depend on how runny your peanut butter is and on how stiff or gooey you want the inside of your cups to be. (More sugar makes it stiffer; less keeps it gooey.) Stir in a couple of tablespoons of sugar at a time; once you have the texture you're looking for, set this mixture aside.

Microwave three-quarters of the chocolate chips at one-minute intervals, stirring after each minute until it's warm enough that it will melt if you stir it for another minute. This should take about three minutes. Then add in the last quarter of the chips and stir until they're melted.

Spread the chocolate over the bottom and sides of the halved muffin papers, making sure to cover all the paper. This tends to get a little messy, but there are worse things than getting chocolate on your fingers, right? Put the paper cups in a muffin tin so they'll harden in the right shape. Freeze the chocolate-coated papers in the muffin tin for 5 minutes.

Take them out of the freezer and spoon the peanut butter mixture into the chocolate cups, spreading it around so it covers the bottom of the cups but still leaves enough space for the top coating of chocolate.

Use the rest of the melted chocolate to cover completely.

Store in the fridge. Once they're set, peel off the muffin paper.

Serve at room temperature so they're soft and luscious.

Irish Beef Stew

Irish Beef Stew
SUBMITTED BY: ONEHOTMAMA9 (allrecipes.com)

"I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor."

PREP TIME 30 Min
COOK TIME 6 Hrs
READY IN 6 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC

About scaling and conversions
INGREDIENTS
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon cold water
1 tablespoon cornstarch

DIRECTIONS
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Irish Cream Liqueur

Irish Cream Liqueur
by:www.fabulousfoods.com

1/2 C honey
1 C heavy cream
1 1/2 C Irish whiskey
1/2 teaspoon instant coffee

Combine all ingredients, mix well and store in the refrigerator. Make at least 3-4 days before serving, giving the container a shake a couple of times a day. Consume within 2 weeks.

Apple & Barley Pudding

Apple & Barley Pudding
* Exported from MasterCook *

Serving Size : 4 Preparation Time :0:00
Categories : Irish Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Pearl barley
1 1/2 pounds Eating apples*
2 ounces Sugar
3/4 tablespoon Double cream
1 liter Water

* Peeled, cored and sliced. . Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan.
Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.

- - - - - - - - - - - - - - - - - -

Saint Patrick's Day Irish Soda Bread

Saint Patrick's Day Irish Soda Bread

* Exported from MasterCook *

Serving Size : 2 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Unbleached flour
1 teaspoon Salt
1 tablespoon Baking powder
1 teaspoon Baking soda
1/4 cup Sugar
1/8 teaspoon Cardamom
1/4 cup Butter
1 Egg -- at room temperature
1 3/4 cups Buttermilk -- at room

1 1/2 cups Currants

Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to complement the flavor of the currants.

In a large bowl, combine the first six ingredients.
Cut in the butter with a pastry blender or work it in with your finger. Mix the egg and buttermilk together and then add this mixture to the dry ingredients. Stir until well blended. Add the currants and stir the mixture well. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth.
Divide the dough into two pieces, shaping each into a round loaf.

Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan.
Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it. Turn out on a wire rack to cool. Do not cut for about 4 hours. Makes 2 loaves.

LEPRECHAUN LIME DRINK

LEPRECHAUN LIME DRINK
by: Anna McElligott

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 Tbsp. sugar
2 cans (12 oz. ea.) 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.
Garnish if desired
YIELD: 7 cups.

BLARNEY STONE BARS

BLARNEY STONE BARS
by: Anna McElligott

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 Tbsp. 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" spare baking pan.
Bake at 350 degrees for 20-24 minutes or until 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.

POT O' GOLD POTATO SOUP

POT O' GOLD POTATO SOUP
by: Anna McElligott

3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margrine
2 cans (14-1/2 oz. ea.) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1/2 cup cubed process American cheese
3/4 tsp. garlic salt
1/8 to 1/4 tsp. chili powder
1/2 cup sour cream

In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes.
Stir in broth; bring to boil. Reduce heat.
Add potato flakes; cook and stir for 5-7 minutes.
Add milk, cheese, garlic salt and chili powder.
Cook and stir until cheese is melted.
Just before serving, add sour cream and heat through (do not boil).
YIELD: 6 servings.

SHAMROCK SANDWICHES

SHAMROCK SANDWICHES
by: Anna McElligott

1 pkg. (8 oz.) cream cheese, softened
1/4 cup mayonnaise
2 Tbsp. Dijon mustard
1 pkg. (2-1/2 oz.) thinly sliced cooked corned beef, chopped
2 Tbsp. grated red onion
2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/4 tsp. salt
1 pound thinly sliced 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" 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: about 16 sandwiches
(You can substitute horseradish for the mustard and garlic powder for the dill for a different variation of these sandwiches.)

Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup

Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup
by: Betty Crocker

Prep Time:30 min
Start to Finish:30 min
Makes:6 servings

Banana-Walnut Syrup
2 tablespoons butter or margarine
1/4 cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup
Pancakes
2 cups Original Bisquick® mix
1/2 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
1 1/4 cups milk
2 eggs

1. In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
3. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
High Altitude (3500-6500 ft): No change.

Nutrition Information

1 Serving: Calories 520 (Calories from Fat 140); Total Fat 16g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 85mg; Sodium 700mg; Total Carbohydrate 86g (Dietary Fiber 2g, Sugars 35g); Protein 9g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 15%; Iron 10% Exchanges: 2 1/2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 6
*Percent Daily Values are based on a 2,000 calorie diet.
Success Hint
Watch the butter carefully when it's browning so it turns an even golden brown color that just begins to smell toasty.