Sweet Monday Mojo

In honor of St. Patrick's Day I thought I'd post something Irish to get your mojo going.

 If the handsome Irishman didn't do it then try a couple of my favorite St. Patty recopies.  I suggest making them and enjoying them with your special someone.

            Chocolate-Irish Cream Cheesecake

Ingredients:Chocolate-Irish Cream Cheesecake

·         1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*

·         6 tablespoons butter, melted*

·         1/2teaspoon ground cinnamon

·         3 8 ounce packages cream cheese, softened

·         1 8 ounce carton dairy sour cream

·         1 cupsugar

       ·         1 8 ounce package semisweet chocolate, melted and cooled

·         3 eggs

·         1/2cupIrish cream liqueur

·         2 tablespoons whipping cream or milk

·         2 teaspoons vanilla

Directions:

1. Preheat oven to 325 degrees F. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2.  For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

 3.  Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

 4.  Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

Chocolate Stout Shake

Ingredients

• 1/4 cup chocolate stout beer or stout beer
• 1/2 cup prepared chocolate fudge ice cream topping
• 1/2 gallon vanilla bean ice cream
• 1 cupmilk
• 6 purchased chocolate-and-nut-covered pretzel rods (optional)

Directions

1. In a small saucepan heat beer and chocolate topping until warm and combined. Cool slightly.

2. Meanwhile, in a blender combine ice cream and milk, half at a time. Cover and blend until combined. Divide ice cream mixture among 8 glasses. Drizzle with chocolate sauce and, if desired, serve with chocolate-covered pretzel rods. Makes 8 servings.

Chocolate Stout ShakePreheat oven to 325 degrees F. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

 Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

Chocolate Stout ShakePreheat oven to 325 degrees F. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes

 Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 s