Ingredients

• 2 small boxes Lime Jello
• 2 small boxes Orange Jello
• 1 can Sweetened Condensed Milk
• 6 envelopes Unflavored Gelatin
• 4 3/4 cups boiling water - divided
• 1/4 cup cold water
• Whipped Topping {garnish}
• Sprinkles {garnish}
• Plastic Shot Glasses {or any glass will work}

Instructions

1. NOTE: This recipe makes enough to fill 36 shot glasses, you can divide the jello in half, but you will have leftover milk. You could also divide the can of milk in half, if you want the leftover milk.
2. In a small bowl, combine lime jello, 2 envelopes gelatin and 2 cups boiling water, stir until jello is dissolved.
3. Pour into glasses, filling about 1/3 full
4. Place in fridge until set, about 20 minutes
5. In a small bowl combine sweetened condensed milk and 1 cup boiling water, stir well.
6. In another small bowl, add cold water and sprinkle 2 envelopes unflavored gelatin, set aside for 1 minute. Add 3/4 cup boiling water and stir well. Add to milk mixture and stir.
7. Pour on top of lime jello, filling another 1/3 amount
8. Place in fridge until set, about 20 minutes
9. In a small bowl, combine orange jello, 2 envelopes gelatin and 2 cups boiling water, stir until jello is dissolved.
10. Pour into glasses, filling the remainder of the glass
11. Place in fridge until set, about 20 minutes
12. Garnish with whipped topping and sprinkles {I used Cool Whip in a decorator bag and a Giant Round Tip}

Notes

Ingredients

• 4 large eggs
• 1/3 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla
• 3 cups milk
• 6 cups cubed Irish Soda Bread
Raisin Jam
• cup raisins
• 1/2 cup water
• 2 tablespoons orange juice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt

Instructions

Make the jam first so it has time to cook and cool.
1. Combine all ingredients in a saucepan, bring to boil, then reduce to a simmer for about 10 minutes, stirring occasionally.
2. The raisins should be plumped and soft, with a little liquid.
3. Add a little more liquid to the mixture if you need to.
4. Carefully pour raisins into a food processor and puree until thick but spreadable.
5. Spoon into bowl and let cool.
Bread Pudding
6. In a bowl, whisk together eggs, brown sugar, vanilla, cinnamon, nutmeg and salt.
7. Add milk and whisk until sugar is dissolved and all ingredients are combined.
8. Cut the bread into cubes and place in a large bowl.
9. Add the egg mixture, push bread down slightly making sure the liquid is covering the bread.
10. Set aside and let the bread soak up the liquid, about 30 – 40 minutes.
11. Preheat oven to 350 degrees. Coat a square baking dish with non-stick cooking spray.
12. Spread half of the bread cubes into the baking dish.
13. Spread raisin jam over the bread, leaving about 1/4 inch border around the sides.
14. Top with remaining bread cubes.
15. If there is any liquid left, pour it over the pudding and let it soak for about 10 minutes.
16. Bake for about 50 – 60 minutes, or until a knife inserted in the middle comes out clean.

Ingredients

• 1 cup (8 oz) Corned Beef, cut thinly into pieces
• 2 baking potatoes, peeled and cut into cubes {we used leftover baked potatoes}
• 1 onion, cut thinly
• 1/4 cup red bell pepper, chopped
• 2 tablespoons oil
• Salt and pepper to taste
• 1 tablespoon Worcestershire Sauce
• 2 cloves garlic, minced
• 1/4 cup heavy cream or half-and-half

Instructions

1. Add oil to heavy skillet and heat.
2. Add potatoes and cook until brown about 10-12 minutes.
3. Add onions and season with salt and pepper.
4. Cook, stirring often until potatoes and onions and browned.
5. Add bell pepper and Worcestershire sauce.
6. Cook until peppers are tender.
7. Stir in Corned Beef and cream and cook until heated through.
8. Serve with a piece of toast and a fried egg if you like.

Ingredients

• 6 cups Sharp Cheddar Cheese, shredded
• 1 cup apple juice
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons flour
• Red Potatoes {boiled}
• Cauliflower and Broccoli, cut into small pieces
• Crusty Bread, cut into small pieces

Instructions

1. In a small saucepan, melt butter and add garlic, saute until soft {about 30 seconds}, sprinkle in the flour a little at a time, whisking constantly until the mixture is thick. Slowly add apple juice, and whisk, making a rue, continue to whisk until the mixture is smooth.
2. Add cheese a couple cups at a time and stir together. Cook over low heat until cheese is melted. Transfer to a Fondue Pot or small Crockpot.

Ingredients

• 1/4 cup Oil
• 1 1/4 pounds Beef Stew Meat
• 6 large Garlic Cloves, minced
• 8 cups Beef Stock or canned Beef Broth
• 2 tablespoons Tomato Paste
• 1 tablespoon Sugar
• 1 tablespoon Dried Thyme
• 1 tablespoon Worcestershire Sauce
• 2 Bay Leaves
• 2 tablespoons Butter
• 3 pounds Russet Potatoes, peeled, cut into chunks
• 1 large Onion, chopped
• 2 cups Carrots, 1/2 inch pieces, peeled
• 2 tablespoons chopped fresh Parsley, optional

Instructions

1. Heat oil in heavy large pan, add beef and saute until brown on all sides, about 5 minutes (I marinated the beef in Worcestershire sauce, garlic and some House Seasoning) Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves (I added all these to the crock pot and turned on high, then added the beef after it was done cooking) Stir to combine. Bring mixture to boil, reduce heat to medium, cover and simmer 1 hour, stirring occasionally.
2. Meanwhile, melt butter in another large pot over medium heat, add potatoes, onion and carrots. (I added the veggies to the crock pot, skipping the browning) Saute\\\' veggies until golden, about 20 minutes. Add to beef stew. Simmer uncovered until veggies and beef are very tender, about 40 minutes.(Cook in crock pot 8-10 on low) Discard bay leaves. Sprinkle with parsley, if desired and serve.