Guinness Cheddar Dip - Corned Beef & Cabbage

 

I made this dip on St. Patrick's Day and it went FAST!!! It was super yummy and very easy to make. I also made corned beef & cabbage for the first time (I forgot to take a picture, though). I wanted to make sure I documented both recipes so I can make them again next year!

 

Guinness Cheddar Dip

Recipe from The Curvy Carrot

 

8 ounces cream cheese, softened
2 and 1/2 cups sharp cheddar cheese, grated
1 teaspoon Dijon mustard
2 tablespoons half-and-half
1/4 cup Guinness
2 or 3 scallions, chopped
1 teaspoon garlic, minced
2 tablespoons parsley, chopped
Sea salt and pepper, to taste

 

 

1. In the bowl of your blender or food processor, combine the cream cheese, cheddar, mustard, and half-and-half.  Pulse until smooth.
2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.
3. Add the scallions, garlic, parsley, and salt and pepper (to taste).  Blend until thoroughly mixed.
4. Transfer to a bowl, cover, and chill at least for one hour prior to serving.

Corned Beef & Cabbage
Recipe from AllRecipes

4 large carrots, peeled and chopped

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized

pieces

4 cups water

1 (4 pound) corned beef brisket with

spice packet

6 ounces Guinness

1/2 head cabbage, coarsely chopped

 

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on low. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutella Bread Pudding

We had company over for dinner last night and I made this for dessert. Of course, we were so excited for dessert that I competely forgot to take a picture of it. It was so yummy, though, that I had to still share the recipe.

I drizzled the bread pudding with extra Nutella straight out of the oven and served it warm with vanilla bean ice cream! Mmmmm mmmm mmmm!

Enjoy!

Nutella Bread Pudding
Recipe slightly adapted from Inspired Taste

7-8 croissants

Nutella

4 eggs

2 cup cream

2 teaspoon vanilla extract

1/2 teaspoon salt

1 cup sugar

Preheat the oven to 350 degrees F.

 

Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.

 

Add sandwich pieces to greased 8x8 pan.

 

Whisk eggs, cream, vanilla extract, salt and sugar to a medium bowl until combined.

 

Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb. At this point you can bake right away or let sit in the fridge for a few hours to soak up more of the custard.

 

Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has been completely absorbed.

Sugar Cookie Dip

I've seen variations of this dip floating around Pinterest and decided to create my own today. I wanted it to taste similar to my sugar cookies and I have to say it was pretty fantastic! Next time I will add some pretzels to serve it with... I think the sweet/salty combination would be great!

Enjoy!

Sugar Cookie Dip

1 box dry sugar cookie mix
1 (8oz) package cream cheese
1 container Cool Whip
1 tsp almond extract
Splash of milk for thinning

Mix cream cheese and sugar cookie mix in mixer thouroughly. Add cool whip and whip to combine. Mix in almond extract and milk until desired consistency is reached. Refrigerate until ready to serve.