Bailey’s Irish Cream Chocolate Chip Cheesecake

Bailey's Chocolate Chip Cheesecake

This recipe makes 2 kick-ass cheesecakes. Half it for half the awesomeness (and possibly less heart attacks)

Crust:
4 cups graham crackers mixed w/ 1/2 cup of butter

mix the crumbs in a bowl with the melted butter and pat into a 10-12 inch cheesecake tin. bake at 350 for 8 minutes

Filling:
3lbs cream cheese
2 cups sugar
6 eggs
1 cup sour cream
1 cup bailey’s irish cream
1 T vanilla
2 cups dark chocolate chips

beat the cream cheese, sugar, eggs, sour cream in an electric mixer until smooth. add irish cream and vanilla and pour filling into crust

bake at 300 for approx 45 mins until set

Topping:
2 1/2 cups sour cream
1/2 cup sugar
1/4 cup irish cream

blend together in a bowl and spread over the tops of the 2 cheesecakes. bake at 375 for 4-5 minutes until set

Thank you Gerri Gilliland!

2007
04/01
CATEGORY
dessert
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Irish Beef Stew (with Guinness)

Irish Beef Stew

Ingredients:
3 tbsp vegetable oil
1lb carrots, peeled & cut into 1 1/2-inch pieces
3lbs boneless beef chuck, cut into 1 1/2-inch cubes
1lb parsnips, peeled, cut into 1 1/2-inch pieces
3 onions chopped
1 12-ounch bottle of Guiness Stout
1lb rutabagas, peeled, cut into 1 1/2-inch pieces
2 cups beef stock or canned broth

Heat 1tbsp oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add 1/3 of beef to Dutch oven and brown well, about 5 minutes. Transfer beef to plate. Repeat with remaining 2 tbsp. oil and beef in 2 more batches. Reduce heat to medium. Add onions to Dutch oven and saute until translucent, about 8 minutes. Return beef and any accumulated juices to Dutch oven. Add Guinness stout and enough beef stock to cover meat. Cover and bring to a boil. Reduce heat and simmer until meat is almost tender, about 1 hour.

Add vegetables to stew and simmer uncovered until beef and vegetables are tender and gravy thickens slightly, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Reheat over medium high heat before serving.)

Thank you Gerri Gilliland!

2007
04/01
CATEGORY
entree
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Chili Dip

Chili Dip

This one’s simple and good!

Ingredients:
8oz tub of cream cheese
1 can hormel chili (no beans)
2 cups shredded colby jack cheese

1) In a pyrex pie dish spread (in this order) the cream cheese, chili, and then cheese on the top.

2) Bake in a preheated oven @ 350 degrees for 20-30min until cheese is melted and slightly brown on the side. Turn the oven off and allow to cool a bit while still in the oven (will prevent cheese from hardening too quickly).

2007
04/01
CATEGORY
starters
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