st. patty’s minty pretzel kisses

these delightful little treats are so easy to make and bring a little salty-sweet smile to everyone’s face…


square pretzels

chocolate kisses (i used both dark and milk chocolate)

mint m&ms


  1. preheat oven to 200-degrees
  2. line a cookie sheet or two with a silpat mat or parchment
  3. place the pretzels in neat rows on the cookie sheet
  4. top each pretzel with a kiss
  5. bake for 4-5 minutes
  6. remove from oven and let sit just a moment so that the chocolate softens
  7. press an m&m into the center of each kiss
  8. refrigerate about 30 minutes to harden
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st. patrick’s day irish ale cheese bread

Makes 1 loaf, takes about 20 minutes to prepare, and 60 minutes in a 350 oven


8 oz. shredded sharp cheddar cheese

8 oz. shredded extra sharp white cheddar cheese

4 oz. shredded Dubliner cheese

3 1/4 cups all-purpose flour 1 tbs. baking powder

1 tsp. dry mustard 1/2 tsp. coarse salt 1/2 tsp. cayenne pepper

1/4 tsp. black pepper

1 clove minced garlic

1 12 oz. bottle Irish ale

3/4 cup sour cream 1 egg

1 tbs. Worcestershire sauce
1.  preheat the oven to 350 and grease a 9 x 5 loaf pan.

2.  set aside 1/4 cup of the sharp cheddar, 1/4 cup of the white cheddar, and 2 tbs. of the Dubliner to top the bread before baking.

3. combine in a large bowl the remaining cheeses, flour, spices, and garlic, stirring to ensure the cheese is well-coated with flour.

4.  in a small bowl, whisk together the wet ingredients.

5.  pour the wet ingredients into the dry mixture and use a spatula, wooden spoon, or clean hands to mix until the dough is just combined.

6.  spoon dough into the prepared pan, using a sheet of plastic wrap to even out the top.

7.  mix the reserved cheeses together and sprinkle evenly across the top of the loaf.

8.  bake about 60 minutes, or until a tester inserted to the center comes out clean (or 190-degrees on an instant-read thermometer).

9.  cool on a wire rack for 10 minutes, then loosen edges with a knife to remove from pan and cool completely before slicing.

Leftovers are great toasted and served with March 18 corned beef hash!

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