Labor Day Cookout Menu


Are you ready to have the perfect Labor Day weekend backyard cookout?

Melon Salad

Ingredients:

  • 1/3 cup honey
  • 1 tablespoon sugar
  • 1/2 cup raspberry or orange juice
  • 3 Tbsp. lemon juice
  • 2 Tbsp. chopped fresh mint leaves or 1/2 tsp. dried mint
  • 4 cups cantaloupe balls
  • 2 cups honeydew melon balls
  • 2 cups watermelon balls

Directions:

  1. In a small microwave-safe bowl, combine honey with sugar. Microwave on high power for 30 seconds; remove and stir. Microwave 30 seconds longer until sugar dissolves.
  2. Stir and let stand for 10 minutes. Add raspberry or orange juice, lemon juice, and mint and mix well.
  3. Place melon balls in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time. Serves 12

Shish Kabob

Ingredients

Dijon-Rosemary Steak:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh rosemary, stemmed
  • 4 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:

  • 1 orange, zested, then juiced, remainder discarded
  • 1 lemon, zested, then juiced, remainder discarded
  • 1 lime, zested, then juiced, remainder discarded
  • 4 cloves garlic, minced
  • 1 tablespoon fresh tarragon leaves
  • 1/4 cup soy sauce
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:

  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 1 bay leaf (fresh or dried)
  • 2 tablespoon fresh thyme leaves
  • 1/4 cup finely chopped fresh Italian parsley
  • 1 teaspoon chili pepper flakes
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:

  • Bell peppers
  • Onions
  • Cherry tomatoes
  • Mushrooms
  • Italian squash
  • Baby potatoes, boiled until cooked through
  • Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper
  • If using bamboo skewers, soak them in water for 1 hour to retard charring.

Directions

  1. Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  2.  Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  3.  Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  4.  Cut vegetables into bite-size pieces.
  5.  Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
  6.  Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
  7.  Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
  8.  Recommended beverage: Beer

Corn on the Cob

 Ingredients

  • 8 medium ears sweet corn
  • 1/2 cup butter, softened
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt

Directions

  1. Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
  2. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.

 

Sticky Ribs

Ingredients

  • 2 1/4 pound(s) baby back ribs
  • Salt and freshly ground pepper
  • Granulated garlic, for sprinkling
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon(s) whole cloves
  • 1 12-ounce bottle of lager
  • 1 cup(s) ketchup
  • 1 cup(s) peach or apricot jam
  • 3 tablespoon(s) fresh lemon juice

Directions

  1. Preheat the oven to 300 degrees. On a rimmed baking sheet, season the ribs with salt, pepper, and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil, and bake for 2 hours, until the meat is tender.
  2. Strain the pan juices into a saucepan. Whisk in the ketchup, jam, and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.
  3. Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze, and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.

Mixed Berry Spoon Cake

Ingredients

  • 4 pint(s) strawberries (2 pounds), hulled and quartered
  • 2 pint(s) blackberries (12 ounces)
  • 2 pint(s) raspberries (12 ounces)
  • 3/4 cup(s) sugar, for the filling
  • 2 tablespoon(s) cornstarch
  • 1 1/2 cup(s) all-purpose flour
  • 1 cup(s) sugar, for the batter
  • 2 teaspoon(s) finely grated lemon zest
  • 1 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) kosher salt
  • 2 eggs
  • 1/2 cup(s) milk
  • 1 teaspoon(s) pure vanilla extract
  • 1 1/2 stick(s) unsalted butter, melted

Directions

  1. Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
  2. Meanwhile, make the batter: Preheat the oven to 375°. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder, and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.
  3. Spread the filling in a 9-by-13-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.

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Patriotic Desserts


Red, White and Blue Jello Flag

Ingredients:

Directions:

  1. ADD 1-1/2 cups boiling water to dry berry blue gelatin mix in medium bowl; stir at least 2 minutes until gelatin is dissolved. Dissolve dry red gelatin mix in 1-1/2 cups boiling water in separate bowl. Stir 1-1/2 cups ice cold water into dissolved gelatin in each bowl.
  2. SPRAY 10-cup flag mold with cooking spray; place on baking sheet. Pour red gelatin into mold. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Meanwhile, refrigerate berry blue gelatin in bowl for 45 minutes.
  3. MEANWHILE, stir remaining 1 cup boiling water into dry lemon gelatin mix in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over red gelatin in mold. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened berry blue gelatin over lemon gelatin mixture in mold.
  4. REFRIGERATE 4 hours or overnight until firm. Unmold.

 

Star-Spangled Fruit Tart

Ingredients

  • 1 tube (18 ounces) refrigerated sugar cookie dough, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries

Directions

  • Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
  • In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border.
  • Refrigerate until serving. 

 

Star-Studded Blueberry Pie

Ingredients

  • 4 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter

Directions

  • In a large bowl, combine the blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter; flute edges.
  • Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil; bake 20-25 minutes longer or until set. Cool on a wire rack.
  • From remaining pastry, cut out 15 large stars with a 2-in. cookie cutter and 15 small stars with a 1/2-in. cookie cutter. Place on an ungreased baking sheet. Bake at 350° for 5-10 minutes or until golden brown.
  • Remove to wire racks to cool. Randomly place stars over cooled pie.

 

Berry Cheesecake Pie

 Ingredients

  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  • 1/2 cup strawberry jelly
  • 1 cup whipped topping
  • Sliced fresh strawberries and additional blueberries, optional

Directions

  • Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  • Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
  • For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
  • Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
  • In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

 

Uncle Sam’s Crispy Treat Cake 

Ingredients

  • 8 cups miniature marshmallows
  • 1/2 cup butter, cubed
  • 12 cups crisp rice cereal
  • 2-1/2 cups shortening
  • 3 cups confectioners’ sugar
  • 3/4 teaspoon vanilla extract
  • 3 jars (7 ounces each) marshmallow creme
  • Red and blue paste food coloring

Directions

  • In a Dutch oven, combine marshmallows and cubed butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-in. round pan. Form remaining mixture into a 5-in. diameter x 6-1/2-in. tall cylinder; place on waxed paper to cool.
  • For frosting, in a large bowl, beat softened butter until fluffy; beat in confectioners’ sugar and vanilla until smooth. Beat in marshmallow creme until light and fluffy.
  • Unmold cereal mixture from 9-in. pan and place on a cake plate. Place 3 cups frosting in a small bowl; beat in red food coloring until smooth. Frost top and sides of 9-in. cake with 1 cup red frosting.
  • Place 1 cup white frosting in a small bowl; beat in blue food coloring until smooth. Frost bottom 2-1/4 in. of the cylinder with blue frosting. Place cylinder on cake. Frost the rest of the cylinder with red frosting.
  • Cut a small hole in the corner of pastry or plastic bag; insert #48 basketweave tip. Using white frosting, pipe stripes on sides of hat. With a #7 round tip, pipe trim.
  • Using a 1-1/2 in. star cookie cutter, press a row of stars onto hatband. Fill in stars with white frosting using the #7 tip. 

Recipes from Taste of Home

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Easter Eggs – How To Directions


How to Hard Boil Eggs

  1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.
  2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.

Good Egg

How to Dye Eggs

What You Need

  • Hard-boiled eggs
  • Paper towel or newspaper
  • Bowl or cup deep enough to completely submerge an egg
  • Tongs, egg dipper, or slotted spoon
  • 1/2 cup boiling water
  • 1 teaspoon white vinegar
  • Liquid food coloring (about 20 drops per color)

Directions

  1. Start with cool hard-boiled eggs.
  2. Protect your surface by covering with a sheet of newspaper or paper towel.
  3. Fill container with the mixture of water, vinegar, and food coloring.
  4. Place egg on spoon and dunk, turning occasionally so both sides get color. Keep in liquid for up to 5 minutes, leave in longer for a darker hue.
  5. Carefully remove the egg and set aside to dry.

Real Simple

Natural Dye for Easter Eggs

Ingredients

  • Red: 2 pounds beets, peeled, diced
  • Yellow/tan: 1 pound onion skins
  • Yellow/orange: 1 1/2 cup (1.9 ounce) jar turmeric
  • Purple: 2 small heads red cabbage, sliced
  • Warm brown: 1 (6-cup) pot of strong coffee & Distilled white vinegar

Directions

  1. For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient.
  2. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark.
  3. Allow to cool to room temperature and strain out vegetables.
  4. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color.
  5. Refrigerate overnight. For the coffee color: brew the coffee.
  6. Allow to cool to room temperature.
  7. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight.

Food Network

 

Posted by VMPcares.com

Easter Recipes


Baked French Toast with Maple Syrup & Granola Recipe

Ingredients

  • 1 (1 pound) loaf challah bread, sliced 1/2-inch thick
  • 4 eggs
  • 1 quart half-and-half cream
  • 1/2 cup orange juice
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granola cereal
  • 1/2 cup maple syrup
  • 1/2 cup unsalted butter, melted
 Directions
  1. Butter a 9×13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.
  2. Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.
  3. About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).
  4. Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.

All Recipes

Deviled Eggs Recipe

Ingredients

  • 1 dozen eggs
  • 2 teaspoons dijon mustard
  • 1/3 cup mayonnaise
  • 1 Tbsp minced onion or shallot
  • 1/4 teaspoon tabasco
  • Salt and pepper
  • Paprika

Directions

  1. First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
  2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
  3. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Simply Recipes

Easter Ham Recipe

 Ingredients

  • 3/4 cup packed brown sugar
  • 3/4 cup orange marmalade
  • 1/2 cup Dijon mustard
  • 1/2 fully cooked-bone-in ham (6 to 8 pounds)
  • 1-1/2 teaspoons whole cloves

Directions

  1. In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond.
  2. Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 140°.
  3. Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham. Yield: 16-18 servings (2 cups glaze).

Taste of Home

Carrot Cake

Ingredients  

Cake
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups Gold Medal® all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 cups shredded carrots (5 medium)
  • 1 cup coarsely chopped walnuts
Cream Cheese Frosting
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 to 3 teaspoons milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar

Directions

  1. Heat oven to 350°F. Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  2. Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake or fill and frost round layers with frosting.

Betty Crocker

 

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Favorite St. Patrick’s Day Desserts


Irish Cream Chocolate Cheesecake

Ingredients

  • 1 1/2 cups chocolate cookie crumbs
  • 1/3 cup confectioners’ sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup Irish cream liqueur

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners’ sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
  2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
  3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
  4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

 

Guinness and Chocolate Cheesecake

Ingredients

  • 1 cup crushed chocolate cookies
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon unsweetened cocoa powder
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/2 pound semisweet chocolate chips
  • 2 tablespoons heavy cream
  • 1 cup sour cream
  • 1 pinch salt
  • 3/4 cup Irish stout beer (e.g. Guinness®)
  • 2 teaspoons vanilla extract
  • 1 (1 ounce) square semisweet chocolate

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.
  2. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
  3. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
  4. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
  5. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
  6. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

 

Chocolate Mint Brownies

Ingredients

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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

 

Irish Pound Cake

Ingredients

  • 1 cup butter
  • 1 (8 ounce) package cream cheese, softened
  • 6 large eggs, at room temperature
  • 2 cups white sugar
  • 2 tablespoons all-purpose flour
  • 2 cups self-rising flour
  • 1/8 teaspoon ground mace
  • 1 teaspoon vanilla extract
  • 1 (1.5 fluid ounce) jigger Irish whiskey

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  2. Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

AllRecipes.com

 

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