Weekend Round-Up

The luck of the Irish followed us right to a friend's house for an evening's celebration. The Readys were ready to join in the festivities. Bella was lucky to get a party invite too. 

The hosts went all out with festive decorations.

and guests came with an array of green treats including: guacamole dip, fruits, olive tapenade, artichoke dip and several desserts.

And you don't need a holiday to enjoy these recipes. 
Jalapeno Artichoke Dip
Thanks Cathy for recipe

Cook's Notes: A warm, spicy, cheesy dip that goes great with tortilla chips, crackers, or spread on sandwiches. A real winner of a recipe!

Ingredients:

• 1 cup sour cream
• 1 cup mayonnaise ( NOT Miracle Whip or salad dressing)
• 3 cups cheese, shredded (any combination of cheddar, Colby Jack, Monterrey. Pepper Jack, mozzarella, Parmesan, or other great melting)
• 0.5 (4 ounce) can jalapenos, diced (more or less to your preference) 
• 1 (4 ounce) can diced green chilies
• 1 (14 ounce) can artichoke hearts
• 3 tablespoons Parmesan cheese, finely grated ( we use the powdery stuff in the
• shaker) or can grate Parmesan cheese over the top of the dish
• 1/2 teaspoon paprika

Directions:

• Drain and chop artichoke hearts.
• Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
• Pour into baking dish and sprinkle with grated Parmesan cheese and paprika. 
• Bake at 400 degrees until bubbles around edges about 25 minutes. 
• Serve with tortilla chips, crackers, as a sandwich spread, etc. 
• NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to  make a creamer dip.

• 

Mini Baileys Chocolate Cheesecakes

Cooks' Notes: I never pass up a chance to make a dessert. Don't wait for St. Patrick's Day party to try this recipe. It was adapted from lovelifeandsugar.com and makes 14 mini cheesecakes. 

Ingredients
Crust

• 2 cups Mint Oreo cookie crumbs (use a food processor)
• 2 TB. butter, melted

Filling

• 12 ounces cream cheese, room temperature
• 1/2 cup sugar
• 6 TB. cocoa
• 1/2 cup  sour cream
• 1/2 tsp. vanilla extract
• 1/4 cup +1 tablespoon Irish Cream Liqueur
• 2 large eggs

Whipped Cream Topping

• 1 cup heavy whipping cream
• 6 TB. powdered sugar
• 2 TB. Irish Cream Liqueur
• Optional Chocolate Sauce

Directions:
Crust 

• Preheat oven to 350 degrees and add cupcake liners to muffin pan.
•  Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press crumbs down with back of spoon into bottom of paper liners.
• Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

Cheesecake Filling and Topping 

• In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
• Add the sour cream, vanilla extract and Irish cream. Beat on low speed until well combined.
•  Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
• Divide the batter between the cupcake liners and fill most of the way.
• Bake cheesecakes for about 18 minutes or just until filling is set.  
• When cooled refrigerate mini cheesecakes until serving.
• Whip heavy whipping cream on high until it begins to thicken. Add in powdered sugar and Irish cream and continue to whip on high until stiff peaks form. Refrigerate until serving and then add a dollop to top of each cheesecake. 
• Optional splurge a drizzle of chocolate sauce.
  

UP NEXT: Part Two Weekend Round-Up  37th Annual Wa:k Pow Wow behind the San Xavier Mission del Bac Church in Tucson. Nations from across the Southwest were  represented at Tucson’s largest gathering of Native American dancing, singing, arts, crafts, and food.