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irish cream liqueur ×
Irish Chicken
Dinner European

Irish Chicken

3.7

Prep
60 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Slice a pocket in thick side of each chicken breast.
  3. 3 Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
  4. 4 Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
  5. 5 Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
  6. 6 Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
  7. 7 Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
  8. 8 Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
  9. 9 Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
  10. 10 Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
  11. 11 Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
  12. 12 Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
  13. 13 Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
  14. 14 Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.

By Dace

Irish Cream Crème Brûlée
Dessert French

Irish Cream Crème Brûlée

4.8

Prep
15 min
Cook
70 min
Total
385 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
  2. 2 Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
  3. 3 Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
  4. 4 Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
  5. 5 Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45-degree angle and shake off excess sugar.
  6. 6 Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

By Grace Gutberlet

Baby Guinness
Drink American

Baby Guinness

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a shot glass almost to the top with coffee liqueur.
  3. 3 Top off with Irish cream; it will float on top, making the shot's ''head" which is what you get on a pint of draught Guinness.
  4. 4 Enjoy!

By WILLIAMVMC

Malibu-Bailey's Colada
Drink

Malibu-Bailey's Colada

3.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix the Irish cream liqueur, rum, pineapple juice, and cream of coconut together in a large pitcher. Pour 1/2 cup into a blender container. Add the ice cubes and blend to desired consistency. Pour the ice mixture into two glasses, dividing equally, and fill with the remaining rum mixture.

By Amy C

Chocolate Pudding Shots
Drink

Chocolate Pudding Shots

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat cold milk and pudding mix in a bowl with an electric mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir in Irish cream liqueur and vodka, then fold in whipped topping until smooth.
  2. 2 Spoon into 16 small cups. Serve immediately, or refrigerate or freeze until ready to serve.

By Holly Hart

Peanut Butter and Baileys Frozen Yogurt
Dessert

Peanut Butter and Baileys Frozen Yogurt

4.3

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine yogurt, sugar, peanut butter, Irish cream liqueur, and vanilla extract together in a bowl. Refrigerate yogurt mixture until chilled, 30 to 45 minutes.
  2. 2 Process yogurt mixture in an ice cream maker according to manufacturers' instructions for churning.

By CRusso

Irish Cream Truffles
Dessert

Irish Cream Truffles

4.0

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Whisk heavy cream and sugar together in a small saucepan over medium heat. Heat until the edges of the cream show fine bubbles but mixture does not boil, allowing sugar to dissolve. Remove from heat.
  2. 2 Whisk butter, chocolate chips, and Irish cream into cream mixture until butter and chocolate chips are melted. Cool to room temperature.
  3. 3 Scoop up the chocolate mixture about 1 tablespoon at a time and roll into a 1-inch ball; set truffles on a plate.
  4. 4 Refrigerate until firm, about 1 hour.

By Esther Kaiser

Chocoholic's Nightcap
Drink

Chocoholic's Nightcap

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small saucepan, heat milk until simmering. While milk is heating, combine cocoa powder and sugar in a mug. Stir in hot water to form a paste. Stir in the hot milk. Add the Irish Cream, stir and serve.

By Dana

Pudding Shots
Drink American

Pudding Shots

3.7

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Whisk milk, Irish cream liqueur, vodka, and instant pudding mix together in a bowl until thoroughly combined, about 2 minutes.
  2. 2 Spoon the pudding mixture into shot glasses or disposable party shot cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.

By DaniHig

Bailey's Banana Colada
Drink

Bailey's Banana Colada

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.

By Andrew and Amy Welch