Ham and Cheese Beer Bread Muffins for St. Patrick's Day

I seem to be on a bit of a Krusteaz kick lately.  It's so easy to bake great snacks, desserts, etc. with the ready to mix box and sometimes, that's all I have time for.  When I discovered the Ham and Cheese Beer Bread Muffin recipe, I thought it would be perfect to incorporate it in to a St. Patrick's Day party idea.  Beer, afterall, seems to be what St. Patrick's Day is centered around.....at least in these parts.

 

Photo and recipe courtesy Krusteaz

Prep time:  5 min.

Servings:  16 regular sized muffins

Ingredients

1 box Krusteaz Beer Bread Mix

16 ounces stout beer

3 tablespoons butter, melted

1 cup grated cheese

1/2 cup diced ham

Instructions

• Preheat oven to 375°F.
• In a bowl, combine the bread mix, melted butter, and beer. Stir until combined.
• Fold in the cheese and ham.
• Spoon batter into greased or paper-lined muffin tins and bake for 28-30 minutes, until golden brown.

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'BOTW' Stout Floats

I have a new love for something thick, rich and dark....Stout.  I admit, I've always been a Coors Light kinda girl...and still am, BUT I am loving my Guinness or any sort of chocolate tasting stout.  I can normally only consume one, cuz when you're used to light {very light} beer, stouts feel heavy and rich.....or at least it does for me.

So check this week's 'Best of the Web' by Bon Appetite!  

Stout Floats.

Oh yeah.

photo and recipe courtesy Bon Appetite

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"BOTW" Betty Crocker's Grasshopper Fudge Cake

I have a soft spot for green desserts....kinda weird, I know.  With St. Patrick's Day coming up, I'm stocking up on recipes that look good and are green.  Fun for school, parties, cooking class, you name it.

Betty Crocker never let's me down.  "Best of the Web" for this week is Betty Crocker's Grasshopper Fudge Cake.  YUM!

           

















photo and recipe courtesy Betty Crocker

           1 Betty Crocker Super Moist White Cake Mix

Water, vegetable oil and egg whites called for on cake mix box

2

teaspoons mint extract

12

drops green food color

2

jars (16 oz each) hot fudge topping

1

container (8 oz) frozen whipped topping, thawed

5

drops yellow food color

Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
3. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
4. Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
5. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Makes 15 servings

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"BOTW" Mint Chocolate Chip Cookies

With St. Patrick's Day on the horizon, searching the web for all things green, I came across these Mint Chocolate Chip cookies and just had to share.  Wouldn't they be great for a school party?  Or if a birthday falls on or near St. Patrick's Day?  Mint and chocolate.....YUM!

Mint Chocolate Chip Cookies by Betty Crocker

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1/2 cup butter or margarine, softened

1/4 to 1/2 teaspoon mint extract

6 to 8 drops green food color

1 egg

1 cup creme de menthe baking chips

1 cup semisweet chocolate chunks

Directions:

• 1 Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
• • 2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
  • 3 Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

  
  

  Recipe and photo courtesy Betty Crocker.

  
  

  
  

  
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