Paddy’s Favorite Salad


Looking for a new way to use up leftovers from your corned beef dinner? I made a delicious salad with homemade dressing that is fabulous. It’s leprechaun approved!
Ingredients:

1 package of coleslaw, or your favorite greens

2 slices of corned beef, sliced lengthwise or into bite size pieces

3-4 carrots

3-4 leftover new potatoes or about a half cup of cooked potatoes cut into bite size pieces

Swiss cheese cut into sticks

Caraway seed for garnish, optional

Paddy’s Dressing:

2 Tablespoons Mayonnaise 

2 Tablespoons ketchup

1-2 teaspoons of horseradish cream sauce, I use Inglehoffer (I find it in the deli or condiment isle of my grocery store)

1 Tablespoon of pickle relish, optional
In a bowl or large plate place your greens, I used coleslaw. Arrange your corned beef, potatoes, carrots and Swiss cheese on top of your greens. Sprinkle with caraway seed if desired. Add your dressing and toss. Enjoy!

Just Got Lucky Bailey’s Cheesecake

Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. πŸ€πŸ’šπŸ€


Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.


Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 


Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  


Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles


Chill mixing bowl for a minimum of 30 minutes.
JUST GOT LUCKY BAILEY’S CHEESECAKE 
Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. πŸ€πŸ’šπŸ€
Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.
Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 

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Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️

Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  

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Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles, optional

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Chill mixing bowl and attachment for a minimum of 30 minutes. Blend the above ingredients until stiff peaks are formed. Decorate cheesecake with whip cream and sprinkles if desired. 

A special nod to Jo Boxer for loaning “Just Got Lucky” from their 1983 hit song. 

Almost Mom’s Scalloped PotatoesΒ 

You are probably asking why almost. This difference between this recipe and my Mom’s is that I used my food processor (but it’s not required) and I left the skins on my potatoes. I grew up eating these potatoes, loved it when she made them. It was usually holiday time like Christmas or Easter. 

Ingredients:

1 cup milk

1 cup heavy cream

1 Tablespoon butter, plus more for baking dish

1 teaspoon salt

1 Tablespoon corn starch or flour

5 average size potatoes, I used Russet 

1/2 cup onion, diced very fine (I used my food processor)

Pepper to taste

4 cups sharp cheddar cheese, or whatever cheddar you prefer


Preheat oven to 350 degrees. Prepare baking dish (I used a long shallow pan) by rubbing the bottom and sides with butter. This will add more flavor to the potatoes as they are baking. 
Make your white sauce by combing milk, cream, butter, salt and corn starch. Stir to blend in pot and bring to a boil over medium heat. Continue keeping it at a low boil for 5 minutes, stirring to prevent scorching. Set aside. 


I used my Kitchen Aid Food Processor which has a slicing preference to how thin or thick you slice things. I kept mine in thin, like potato chip thin. That can also be obtained by using a mandolin but if you aren’t able to slice thin, I suggest you parboil the potatoes so they will be done and not undercooked in the casserole dish. 


Working quickly, potatoes do discolor, lay a layer of potatoes in your casserole dish. Sprinkle pepper, add onions, white sauce and cheddar cheese. Repeat each layer, I made 4 layers in my pan. Tent with foil and bake for 55 – 60 minutes until hot and bubbly. I removed the foil the last five minutes of baking. Enjoy!


Pina Colada King CakeΒ 


I love a party. Never have been to Mardi Gras but I have a dear friend, Lisa Beasley Thaxton who lives in New Orleans. She was the one that told me that king cakes come in many flavors. I tried making a bananas foster one yesterday and the filling was too wet. It was a disaster. So today I made a Pina Colada King Cake and it was a success. 


Ingredients:
For the Cake

3 1/2 cups of flour

1/2 cup of sugar

1 package of rapid rise yeast

1 teaspoon salt

1 egg

2 teaspoons of vanilla, coconut or pineapple extract

1 cup warm milk, not hot

6 Tablespoons butter, melted


Put all dry ingredients in the bowl of your stand mixer. Add egg, warm milk and butter. Using your dough hook attachment, mix on low for 2-3 minutes, scraping any flour off the sides of the bowl in the dough. Continue to mix on medium speed for 8 minutes. Transfer dough to a large well oiled bowl and cover tightly with plastic wrap. Put in in a warm spot until the dough doubles in size. On a floured surface, roll dough into an 8″ x 20″ rectangle. Add filling. 


Filling:
1 8 ounce block of cream cheese, softened

1/2 cup sweetened coconut 

3/4 cup crushed pineapple, squeezed dry

1/2 cup sugar

2 teaspoons of vanilla, coconut or pineapple extract


Blend together and spread on top of rectangular dough leaving an inch all the way around. Roll dough toward you and make an oval. Pinch ends together and make sure your center hole is large. It will close up while baking. Cover with foil and and let dough double in size again. It could take an hour. 


Preheat oven to 350 degrees. Once doubled, place on baking sheet seam side down and brush with an egg wash (beaten egg). I baked my cake on parchment paper. Bake for 30 to 35 minutes until golden brown. 


Glaze:

2 cups of powdered sugar

2 teaspoons of either coconut, vanilla or pineapple

4 Tablespoons of milk or more to get a thick consistency 

Yellow, green and purple sugar

Plastic baby (do not bake in cake!)
Mix ingredients together and put on warm, not hot cake. Sprinkle on the colored sugars and let the recipient hid the baby. 

Margaritaville MargaritaΒ 

Happy National Margarita Day!  This is a very simple and easy Margarita to make. This one is frozen, however if you prefer on the rocks, let the limeade melt and continue with the recipe. 


Ingredients:

6 ounces of frozen limeade, from a 12 ounce can

Juice of one large orange 

4 ounces of good tequila, I used Patron

2 ounces of Grand Marnier

1 cup of ice

Limes for rimming glasses and garnish

Course salt for glasses if desired


Don’t forget your last shaker of salt!  πŸ˜‰

In a blender,  add limeade, juice from the orange, tequila, Grand Marnier and ice. Blend until smooth. Pour in your glass and leave your worries behind. These are strong margaritas so please drink responsibly. Dive in and enjoy!  Makes 2 margaritas. 

Creme BrΓ»lΓ©e French Toast

I love and adore French Toast. It’s always my  pick over waffles and pancakes. I do consider myself a French Toast snob since it has to be really good or I will have eggs. In this recipe, the bread is dipped into a custard mixture and then into a yummy cinnamon sugar mixture. While cooking, the cinnamon sugar turns into a crispy carmelized topping like the topping on Creme BrΓ»lΓ©e. 


It all starts with buttet!


First side is cooking and caramelizing. 

Ingredients:

1 cup heavy cream 

1 egg

1 teaspoon vanilla

1 1/2 cups granulated sugar

1 1/2 cups of cinnamon 

6 – 8 slices of one inch sliced day old Brioche Bread, or your favorite bread sliced an inch thick

Butter, some for your pan, and more for your French Toast if desired

Maple Syrup, if desired


Combine cream, egg and vanilla in a swallow bowl and set aside. In another shallow bowl, combine sugar and cinnamon. Start out by melting a tablespoon of butter in your pan or griddle. Once your pan is heated and butter is melted, start dipping the bread into the egg mixture. Make sure you cover all side well. Next, dip the bread into the cinnamon sugar, coating the bread on both sides. Cook the French Toast on medium heat until the cinnamon sugar has carmalized and flip over to caramelize the other size.  I did not put any butter on my French Toast and I used very little syrup. That was my personal preference, this delicious and decadent French Toast didn’t need much. Enjoy!

Hot Artichoke Onion Dip

I love hot dips. This is so easy to prepare and the prep time is quick. This dip can be baked in the oven or warmed in the microwave. I prefer to bake it in the oven because I think the dip stays hotter longer. This dip is cheesy good. 


Hot and bubbly right out of the oven. 
Ingredients:

1 12 ounce can/jar of artichoke hearts, drained and chopped

1 1/2 cups of mayonnaise 

1 cup of sour cream

1 envelope of onion soup mix 

1 teaspoon of white pepper, you can use black if you want

2 teaspoons or more of Tabasco sauce or your favorite hot sauce, optional

1 cup of Swiss cheese, grated

Scallions for garnish

Chips, celery, carrots, pretzels or your favorite dippers


Preheat oven to 350 degrees. Drain artichokes and chop.  Set aside. In a separate bowl, add mayonnaise and sour cream. Stir to combine. Add the soup mix, pepper, Tabasco if you are including it, and grated Swiss cheese and mix together. Pour dip mixture into a shallow baking dish, I used a 8 x 6 pan. You can also use a pie plate too. Bake for 25 minutes or until hot and bubbly. Garnish with scallions and serve with your favorite dippers. I used organic blue corn chips. Enjoy!


When I serve dips at parties, whether they are hot or cold, I like to put the dip in small ramekins for several reasons. One is that keeps the dip in one place on your plate and you are not chasing it around on your plate. Also, when guest have there own little bowl, they can double dip all they want too!  A ramekin also keeps your dip in one place and keeps the other things on your plate free of dip.