Bailey's Irish Cream Cake Ingredients 18 1/4 oz Pkg. yellow cake mix 4 oz Instant chocolate pudding 3/4 c Oil 1/8 c Water 1/4 c Vodka 3/8 c Bailey's Irish Cream 4 Eggs Instructions Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350~F 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake. Irish Bread Ingredients (10 servings) 4 c All Purpose Flour 3 tsp Baking Powder 1 1/2 tsp Baking Soda 1 c Sugar 16 oz Sour Cream 3 ea Eggs 1 tsp Vanilla 1 x Raisins-as much as you like Instructions Mix together all dry ingredients: the flour, sugar, baking powder, and baking soda. In a separate bowl, mix together all wet ingredients: the sour cream, eggs, and vanilla. Now mix the dry ingredients into the wet ingredients. Mix thoroughly. Should be a slightly sticky dough texture. Add the raisins to taste. Bake at 325 degrees for about 1 to 1 1/2 hours, or until skewer comes out clean. Irish Stew Ingredients (4 servings) 8 ea Small lamb chops, thawed 1 tb Vegetable oil 1 x Peppercorns, thyme, rosemary 2 c Finely shredded cabbage 1 ea Large leek white thin sliced 1 1/2 c Celery stalks, diced 1 x Chopped fresh parsley 1 ea Salt and pepper 1 x Parsley, bay leaves 1 lb Potatoes, 3 to 4 medium 1 ea Medium onion, chopped 12 ea Small white onions 1 1/2 cup Peas Instructions Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. Blarney Stone Bread - Breadmaker Recipe Yield: 1 servings 1 c Oats,Quaker Quick 1 1/4 c Milk 1 Egg Beaters 3 c Flour,White Bread 1 1/2 tsp Salt 1 1/2 tb Applesauce 3 tb Honey 3/4 tsp Cinnamon 1/4 tsp Nutmeg 1/4 tsp Ginger,Ground 1/8 tsp Cloves 2 tsp Yeast Instructions Crust - light Place all in bread pan, select Light Crust setting, and press start. Irish Coffee (Yum!) 1 shot Irish Whiskey 1 tbsp Sugar 6 oz. Coffee Whipped Cream for garnish Instructions Pre-warm a stemmed glass. Add the whiskey. Add the sugar and stir in the coffee. Float the whipped cream on top. Drink the coffee through the cream. Do not stir after adding the cream. Irish Cookie Hats 12 mini vanilla cupcakes 12 large sugar cookies 1 can white icing - whipped green food coloring Tootsie rolls soft candies - fruit chews Instructions Take half of the white icing and place in a sauce pot and melt. Add green food coloring. With the reserved whipped white icing, place a spoonful on top of the cupcakes. Invert cupcake onto top of sugar cookie. Place on cooling rack. Pour melted green icing over top and let cool until hard. Roll out half of a tootsie roll to form a thin strip. Wrap the strip around base of inverted cupcake to make a hat band. Take a green fruit chew and flatten. Make a small square and place on hat band in front, using icing to hold into place.