Best 6 Blarney Stone Appetizer Recipes

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The Blarney Stone Appetizer is a delicious and unique dish that is perfect for any occasion. It is made with a combination of simple ingredients, including cream cheese, sour cream, chopped corned beef, and chopped green onions. The mixture is then spread on top of rye bread or crackers and served. The appetizer is said to have originated in Ireland and has since become a popular dish around the world. It is a great way to start a meal or to serve as a snack. The Blarney Stone Appetizer is sure to be a hit with your family and friends.

Let's cook with our recipes!

GRANDMA MOTTLE'S BLARNEY STONES



Grandma Mottle's Blarney Stones image

Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.

Provided by Elizabeth

Categories     Desserts

Time 15m

Yield 36

Number Of Ingredients 5

2 cups confectioners' sugar
½ cup milk, or as needed
1 ½ teaspoons vanilla extract
2 cups dry roasted salted peanuts, finely chopped
1 pound cake, cut into bize-size cubes

Steps:

  • Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
  • Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
  • Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 13.9 g, Cholesterol 22.9 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 108.2 mg, Sugar 10.2 g

BLARNEY STONE APPETIZER



Blarney Stone Appetizer image

"A real crowd-pleaser" is how Christine Halandras, from Meeker, Colorado, describes her baked spinach appetizer."Plus, it's so nice to make ahead of time," she adds. "You can quickly reheat it later or even serve it cold." The recipe makes a delicious vegetable entree or side dish, too-just cut the pieces into larger squares.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

1 large onion, chopped
3 tablespoons butter
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 eggs, lightly beaten
1 cup sliced fresh mushrooms
1/4 cup dried bread crumbs
1/4 cup crumbled feta cheese
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Dash ground nutmeg
Salt and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, saute onion in butter. Add the spinach, soup, eggs, mushrooms, crumbs, feta cheese, oregano, basil, nutmeg, salt and pepper. Spoon into a greased 9-in. square baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted in the center comes out clean. Cut into 1-in. squares.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 140mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

BLARNEY STONE - KISSED COOKIES



Blarney Stone - Kissed Cookies image

Rich and chocolaty cookies that are formed into logs and chilled before being sliced and baked. Once baked they are glazed with green icing and topped with a Hershey's Kiss Chocolate.

Provided by Allrecipes Member

Time 8h20m

Yield 36

Number Of Ingredients 13

1 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup HERSHEY®'S Cocoa Powder
1 ½ teaspoons baking powder
½ teaspoon salt
36 piece (blank)s HERSHEY®'S KISSES® Milk Chocolates
¾ cup confectioners' sugar
3 ½ teaspoons milk
¼ teaspoon vanilla extract
3 drops green food coloring

Steps:

  • Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.
  • Shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.
  • Heat oven to 325 F. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet.
  • Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces.
  • Stir together 3/4 cup powdered sugar, milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, in small bowl until of drizzling consistency. Drizzle over top of cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 16.2 g, Cholesterol 19.8 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 89.6 mg, Sugar 10.4 g

BLARNEY STONE COCKTAIL



Blarney Stone Cocktail image

Make and share this Blarney Stone Cocktail recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2 ounces Irish whiskey
1/2 teaspoon absinthe
1/2 teaspoon Curacao
1/4 teaspoon maraschino cherry
1 dash bitters

Steps:

  • Shake well with cracked ice and strain into 3-ounce cocktail glass.
  • Twist of orange peel and serve with an olive.

Nutrition Facts : Calories 141.8, Carbohydrate 0.1, Sugar 0.1

BLARNEY STONES DESSERT



Blarney Stones Dessert image

This is a very unique way to serve cake but is so delicious, people will welcome the change. The peanuts adds a wonderful texture to the tasty treat.-Louise Kohr, Olympia, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-7 dozen.

Number Of Ingredients 14

2 cups cake flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy whipping cream
1-1/2 cups confectioners' sugar
1/2 cup water
1 teaspoon almond extract or 1-1/2 teaspoons vanilla extract
3 large egg whites, stiffly beaten
SNOW ICING:
2 cups confectioners' sugar
3 tablespoons half-and-half cream
Dash salt
2 teaspoons dry sherry, rum or cold coffee
Finely chopped peanuts

Steps:

  • Combine flour, baking powder and salt; set aside. In a bowl, whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4-to 1-1/2-in. pieces; set aside. For icing, mix sugar, half-and-half cream, salt and sherry until smooth. If icing is too thin, add additional sugar; if it's too thick, stir in more half-and-half cream. To frost, spear each cake cube with a fork; hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl. Dip frosted cake cubes into peanuts; place on wire rack.

Nutrition Facts :

MARIE'S BLARNEY STONES



Marie's Blarney Stones image

Make and share this Marie's Blarney Stones recipe from Food.com.

Provided by Alskann

Categories     Dessert

Time 2h15m

Yield 2 dozen approximately, 8-12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 (3 1/2 ounce) package pistachio pudding mix
2 eggs
6 drops green food coloring
2 1/2 cups flour
1 teaspoon baking soda
2 cups butterscotch chips
1 cup pecans, finely chopped

Steps:

  • Cream butter, sugars, vanilla and pudding mix.
  • Add eggs and food coloring.
  • Mix in flour and baking soda.
  • Add butterscotch chips and chopped pecans.
  • Chill for several hours.
  • Roll into walnut-sized balls and place 2" apart on ungreased cookie sheet.
  • Bake for 8 minutes at 350 degrees.
  • (cooking time includes chill time).

Nutrition Facts : Calories 790.7, Fat 46.8, SaturatedFat 26.1, Cholesterol 113.9, Sodium 385, Carbohydrate 86.7, Fiber 2.4, Sugar 55.4, Protein 8

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't be afraid to experiment with different flavors and combinations.
  • Make sure to cook the bacon until it is crispy and the cheese is melted and bubbly.
  • Serve the Blarney Stone appetizer immediately, while it is still hot and fresh.
  • Garnish with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Conclusion:

The Blarney Stone appetizer is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to use up leftover mashed potatoes and bacon, and it is sure to be a hit with your guests. So next time you are looking for a quick and easy appetizer, give the Blarney Stone appetizer a try. You won't be disappointed!

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