DIRECTIONS

1. Butter a 8x8 inch pan.
2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
3. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

BLARNEY STONE KISSED COOKIES
"Rich and chocolaty cookies that are formed into logs and chilled before being sliced and baked. Once baked they are glazed with green icing and topped with a Hershey's Kiss Chocolate."

ZUCCHINI -OATMEAL COOKIES
"These cookies are green oatmeal cookies-without adding any food coloring!"

DIRECTIONS

1. In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

COLCANNON 1
"This is an 'Irish' way to deal with the leftover corned beef after the American corned beef and cabbage feast. My husband considers this a wonderful part of the corned beef cycle. I use red potatoes with skins on, substitute ham for the corned beef, and leeks for the green onions, depends on what's in the fridge."


HAM AND POTATO PANCAKES
makes 16 pancakes
3/4 lb hash-browns
1/4 c chopped green onions
2 eggs
1 c chopped ham
1/4 c flour
1/4 tsp salt
1/4 tsp pepper
2-3 tbs oil

mix hash-browns, onions, and eggs in a large bowl. add ham, flour, salt and pepper, mix well. heat 2 tbs oil in cast iron skillet. drop batter by heaping spoonfuls and press flat. cook over medium heat 2-3 min per side. drain on paper towels. serve with desired savory sauce.

CHOCOLATE MINT COOLER
2 c whole milk or half and half
1/4 c chocolate syrup
1 tsp mint extract
crushed ice
whipped cream
mint leaves

combine milk, chocolate syrup, and mint extract in blender with ice. blend well. pour into glasses and top with whipped cream and a sprig of mint.

DUBLIN QUICHE
2 c broccoli florets
1 1/2 c diced potatoes
1 1/2 c sharp cheddar cheese
4 slices bacon, cooked and chopped
1 unbaked pie shell
6 large eggs, + 2 yolks
1 1/2 c heavy cream
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper

preheat oven to 350*
place broccoli, potatoes, cheese, and bacon evenly in pie shell. in a mixing bowl combine eggs, cream, paprika, salt and pepper, whisk well but do not blend. pour over ingredients in pie shell. bake 30-40 min or until golden on top and the eggs are set and firm.

WELSH RAREBIT
4 English muffins
2 pkgs (10 oz.) welsh rarebit (cheddar cheese sauce)
2 tsp honey mustard
8 slices deli style turkey or chicken
8 slices tomato
8 slices cooked bacon
3 tbs fresh chives

lightly toast muffin halves. place open-faced on four serving plates. cook rarebit according to pkg directions, stir in mustard. top muffin halves with a slice of turkey, tomato, and bacon. spoon rarebit evenly over muffins and sprinkle with chives

BEEF AND BARLEY STEW
1 tbs olive oil
1 1/2 lbs beef stew meat
2 c baby carrots
8 oz. fresh sliced mushrooms
1 envelope onion soup mix
2 c beef broth
1 can (14 oz.) diced tomatoes
2 c water
3/4 c uncooked barley
salt and pepper as desired
1 c frozen peas

in 6-quart sauce pan heat olive oil over med heat. cook beef till browned. stir in remaining ingredients, except peas. bring to a boil over high heat. reduce heat to med-low and simmer, covered, stirring occasionally, 1 1/2 hours or until beef is tender and barley is soft. stir in peas. cook 5 minutes or until heated through.