New Year's Eve

Tasty appetizers, Cocktails and Desserts
Baked Brie with Caramelized Onions
Ranch Veggie Bruschetta
Chili Cream Cheese Dip

Shrimp Ceviche
Chicken Empanadas with Chili Cheese Dip
Festive White Wine Sangria
Beer Margaritas
Chocolate Fudge Cake
The Ultimate Coconut Cupcakes

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Baked Brie with Caramelized Onions

This is a simple yet elegant appetizer and it is so delicious. Creamy brie is topped with sweet caramelized onions and then wrapped in a flaky buttery crust. The sweet onion flavor pairs really well the cheese and salty crust.

I used my brother's method for getting nicely caramelized onions. Make sure you slice your onions really thin (this will allow them to brown nicely and release their sugars quickly). And you'll need just a bit of olive oil and some brown sugar.

Drizzle some olive oil in a pan, add onions and sprinkle with brown (not white) sugar. Cook on low, stirring occasionally and sprinkling periodically with brown sugar.

For accompaniments, roasted garlic, slices of pear, grapes, raw almonds and jam all go really well with the brie.

This is a festive and tasty appetizer to serve over the holidays. You can dress it up anyway you like. Serve with crackers and enjoy.

Baked Brie with Caramelized Onions
1 (8 oz) round of brie
1 onion, caramelized
1 sheet frozen puff pastry, thawed
Butter, melted

Preheat oven to 400'. Cut onion thinly and caramelize as stated above, let cool. Unroll thawed puff pastry and place brie in center (I cut the rind off of mine). Top with the caramelized onions. Wrap dough around brie and onions and pinch to seal. Brush with melted butter. Bake for 20-25 minutes, until pastry is puffed and golden brown. I checked mine at 20 minutes and brushed it with more butter, then let it brown for the last five minutes.
You can pair the Brie with whatever you like. Sliced fruit, jam, crackers, caramelized garlic, candied pecans, grapes, red wine...

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Chicken Empanadas with Chili Cheese Dip

This is always a party favorite!

Thin rounds of pie dough are stuffed with a delicious mixture of chicken, red pepper, jalapeno, cream cheese and spices and then baked until crispy and golden brown. I serve them up with my Aunt's easy and delicious chili cheese dip. These are bit time consuming, but can be made ahead and are well worth the effort.

Chicken Empanadas
3 cups chopped, cooked chicken (I use whole cooked rotisserie chicken. It's quick and easy)
1 (8 oz) Pkg. shredded cheese
6 oz Cream Cheese
1/2 cup chopped red bell pepper (I used canned red and yellow peppers)
1-2 Jalapenos, seeded and chopped (1 small can of green chilies are tasty too. Add a little red pepper flakes for heat)
1 Tablespoon cumin
1 1/2 tsp. Salt
1/2 tsp. Pepper
2 (15 oz) pkgs. pie dough
Water

Preheat 400
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 scant teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

*This makes a ton of filling, so three to four pie crusts are needed. You can cut the filling mixture in half and use two pie crusts if you want.

* To spice these up a bit more, brush an egg wash on the top and sprinkle with chili powder.

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My Aunt's Chili Dip
1 (8 0z) pkg. cream cheese
1 can Nalley's Chili (regular, with beans, no beans, turkey or veggie are all delicious)
1 small can green chile's
Combined all ingredients in a bowl and heat in microwave, covered for 2 minutes. Stir and heat mixture in 30 second increments until combined. You can also heat this mixture in a crock pot or a pan on the top of the stove.

Serve empanadas hot out of the oven with warm chili dip. Yum!

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Ranch Vegetable Bruschetta
1/2 Cup Ranch Veggie dip

1 loaf french bread, cut diagonally into 1-in slices

1/3 cup olive oil
salt
1/2 an english cucumber, diced
2 medium tomatoes, diced
1/4 cup red onion or chives, diced

Preheat oven to 400 degrees. Brush each slice of bread with olive oil and sprinkle with salt. Toast in oven for 4 to 5 minutes. Cool completely. Spread each toast with veggie ranch dip. Combine cucumbers, tomatoes and onion in a medium bowl. Spoon vegetable mixtures on top of ranch.

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Shrimp Ceviche
1 lb bay or salad shrimp
1/2 lb lump crab
1 small container pico de gaio, drained
1/2 red bell pepper, finely diced
1/2 - 1 jalapeno, diced fine
1 tsp. diced cilantro
Juice of one lime
salt and pepper to taste
cumin to taste
Any other spices you like

Combine all ingredients in a bowl and enjoy. Serve with crackers or thin slices of toasted baget.

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White Wine Sangria

This drink is refreshing and delicious. Everyone always really enjoys this.

White Wine Sangria

1 Bottle of white wine (Riesling, Albarino, Chablis, Pinot Gris, Chardonnay, Sauvignon Blanc)
2/3 cup white sugar
3 oranges (sliced) or may substitute 1 cup of orange juice)
1 lemon (sliced)
1 lime (sliced)
1/2 liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!) * Pierre is also tasty.

Preparation:
Pour wine in the pitcher and squeeze the juice wedges from the orange,lemon and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club soda just before serving.If you'd like to serve right away, use chilled white wine and serve over lots of ice.

Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of citrus-flavored soda pop.

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Too Much Chocolate Cake!

This fudgy chocolate cake would be perfect for any New Year's Eve Table. Decorate it with white edible pearls and set it on a pretty cake platter and you've got a delicious dessert and centerpiece all-in-one.

Too Much Chocolate Cake!

allrecipes.com

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (I used mini chips and they were perfect)

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

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Coconut Cupcakes

Moist dense cupcakes loaded with coconut and topped with a generous amount of delicious cream cheese frosting.

Coconut Cupcakes
Ina Garten
Makes two dozen cupcakes
3 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
1 pound sweetened flake coconut

Directions
Heat oven to 350 degrees. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.Line a cupcake tin with paper liners.

Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut

Cream Cheese Frosting
Makes about 2 cups
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

DirectionsPlace cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

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Beer Margaritas

Delicious, Addicting, Deadly

Pic Source

Beer Margaritas

1 can frozen limeade drink mix

8-12 oz tequilia (depending on how strong you like it!)

12 oz water

1 can light beer

Ice

2 limes, cut into wedges for garnish

Stir limeade, tequilia, water and beer together until limeade is dissolved. Stir in ice and squeeze in a few lime wedges. Taste and adjust as needed. Garnish glasses with extra lime wedges.

Hot Chocolate Bar

I attended a cookie exchange last night and the hostess had a hot chocolate bar setup. I thought it was such a cute idea. She had a large pot of Ghirardelli hot chocolate simmering on the stove top and next to that, marshmallows, peppermint candies, cinnamon sticks and fresh whipped cream for accompaniments. She also served Irish cream on the side. Yum.

A fun idea if you're hosting a holiday party!

Halloween Cake

Dress up any basic frosted cake with some Halloween Peeps and you've got an easy and festive dessert.

Take it a step further and add a spider web on top with some melted chocolate and some cute little spiders made from large M&M's.

Keep the Cake Coming!

I know, I know. I've posted about this cake like three times now! It's just that I've gone to three birthday parties recently and they all requested that I bring a dessert and this cake was just fitting. For each party though, I decorated the cakes completely different and they've all turned out pretty neat and everyone absolutely loved them. So, why not?  That's why I love this recipe, it's very versatile. You can make the cake batter any color to fit any theme and there are countless ways to frost and decorate the cake.


My latest creation....

Here's how to do it...

Take your white cake batter and divide it between as many bowls as you want colors. Add gel or liquid dye to each bowl and stir with a spoon and see what you get. Add more coloring if you want a more vibrant hue.

Oooohhh

Aaaahhhh

WEeeeee

Once you have all your colorful batter mixed...

Just spoon medium-sized dollops into your greased (I like Pam baking spray) cake pan. I chose to use a 12-cup bundt pan.

Keep layering the batter...

...and layering, until you run out. I like to tap my pan to make sure all the batter settles. Then bake your cake according to your recipe.

While the cake bakes, make a tasty frosting. I choose this whipped cream cream cheese frosting and it was delicious! Slightly sweet and perfectly fluffy.

And once the cake has completely cooled, frost and decorate as desired. 

After I frosted mine, I made a purple glaze out of powdered sugar, vanilla, milk and purple dye. I drizzled that over the top of the frosting and then sprinkled on Betty Crocker pearl Cupcake Gems.

For fun I added a fruity center by tossing blueberries, strawberries, cherries and blackberries with a little powdered sugar and a splash of vanilla. This cake is delicious on its own, but the fruity center just adds a little something.

My favorite part of this cake is cutting into it and seeing all the crazy designs! How fun is that?

Now, make a wish!

For the cake recipe, click here. Also, I like to add vanilla and a splash of almond extract when using a cake mix.

Christmas Morning Quiche

This is the ultimate, foolproof spinach quiche recipe and it's so simple and delicious. The recipe comes from my lovely Aunt Susan. I remember every time time I would visit her when she lived in Baker's Field, CA. and Avondale, AZ. she would make this quiche at least once for breakfast. I always looked forward to this quiche on my trips.

The smell of this baking in the oven brings back many memories. My grandma, my mom and my uncle also make their own versions of this. My uncle likes to add chopped up ham to his. I'm sure any breakfast meat would be good, or cheese for that matter, as this recipe is very versatile.

A frozen pie crust makes this a breeze to throw together. But, I prefer to make a buttery pie crust from scratch.
A buttery, pastry shell is filled with a savory custard made of eggs, cream, spinach and cheese. A surprise ingredient provides the seasonings and flavor for this yummy quiche.

Susan's Spinach Quiche

4 eggs

1 1/2 cups milk (whole)

1 cup grated cheese (cheddar or mixed)

1 (10oz) pkg. frozen spinach (thawed, water squeezed out)

1 pkg. Knorr vegetable soup mix
1 9in. Unbaked Pie Shell

Preheat 375

Beat eggs together in a large bowl for one minute; then add milk and beat an additional minute. Stir in thawed spinach, cheese and soup packet. Mix until ingredients are incorporated. Pour mixture into an unbaked pie shell. Bake on middle rack for 50-60 minutes. Allow to rest for 15 minutes.

* The filling mixture may over flow crust, so if making crust from scratch, form high edges. If using a store bought crust, fill not quite to the top.

Cooking Club March

"Irish Cuisine or Something Green"

Laura / Pesto Pasta with Sun Dried Tomatoes
Shauna / Slow Cooked Corned Beef in Beer
Lori / Bangers in Champs
Betty / Chile Rellenos Casserole
Summer / Irish Donuts with Leprechaun Glaze
Susan / Black and Tan Irish Mac N' Cheddar
Teresa / Green Goblin Cocktails and Guacamole Dip
Cheryl / Mom's Irish Potatoes
Sarah / Irish Lamb Stew with Herbed Goat Cheese Dumplings
Carrie / Blue Cheese Coleslaw
Dana / Chocolate Stout Cupcakes

Creamy, Gooey Stout Mac N' Cheese, topped with panko crumbs and bacon. Need I say more?

A very addictive Guacamole
Some green treats, including jelly beans, Hershey kisses and a green chocolate rabbit.


Bangers in Rum Sauce. Sausage steeped in rum and brown sugar, then baked. Delicious
Irish Champs. Creamy Potatoes topped with scallions

Crispy donuts with chocolate and vanilla almond glaze and sprinkles of course.



Good Ole' Corned Beef and Cabbage
Cheryl's Mom's simple and tasty recipe for Irish Potatoes.

Chile Relleno Casserole


Green Pesto Pasta with Pecans and Parmesan


Coleslaw with fresh blue cheese and cranberries


To finish it off, Chocolate Stout Cupcakes
Great Job on all your dishes ladies!

Up Next...
April's Cooking Club: Cinco De Mayo! Get your Sombreros ready!

Recipes

Irish Donuts with Leprechaun Icing

Ingredients
Peanut oil, for frying
Icings:
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
Green food coloring
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Green colored sprinkles / sanding sugar

Directions
Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk, 1 teaspoon of vanilla extract and a few drops of green food coloring, set aside. This is the leprechaun icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and cool. Dip tops in glaze and decorate as desired.

* You can also dip the drained, warm donuts in a mix of cinnamon and sugar.

Bangers in Rum Sauce
1 pound Shannon Traditional Sausages (Bangers)
1-1/2 to 2 ounces rum (white or dark)
2-1/2 tablespoons dark brown sugar
Cook sausage until lightly browned in a skillet with a little oil. Drain on paper towel. Slice sausage into three equal parts. Steep in rum for 2 hours. Sprinkle sugar over rum and sausages making sure they are covered with liquid. Cook in 325 C oven for 15-20 minutes or until bubbling. Serve with cocktail sticks.Serves 6 to 8

Irish Champ (Potatoes)

1lb potatoes, peeled and quartered
1 cup scallions/spring onions
2 oz butter
2-3 fl oz milk
Salt and pepper

Preparation:
Serves 4
Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle. Finely chop the white part of the scallion/spring onion and roughly chop the green part. Keep to one side.
Drain the potatoes and add the butter and milk and mash the until smooth and creamy.
Add the finely chopped white part of the onion and mix well.
Season well with salt and pepper. Serve with the green part of the onion sprinkled on the top.

Chocolate Stout Cupcakes

Ingredients
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purposeflour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar

Directions
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
To make the icing:

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled. Top each cupcake with a heap of frosting and dust with cocoa.

Black and Tan Irish Mac N Cheddar

Ingredients
6 cups water
24 ounces lager beer
16 ounces rustic shaped pasta (Ziti)
1 cup whole milk
1 cup half-and-half
12 ounces evaporated milk
5 tablespoons lightly salted quality Irish butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1/3 cup stout beer
3 ounces shredded smoked Gruyere
8 ounces shredded Irish Cheddar
1/2 cup bread crumbs, Japanese panko, or fresh country white
1/2 cup crisp cooked apple wood or maple bacon crumbles
2 tablespoons fresh cilantro leaves or several sage leaves for garnish

Directions
Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.
Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.
Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves

The rest of the recipes are on there way...