Best 6 Blarney Stone Appetizer Recipes

GRANDMA MOTTLE'S BLARNEY STONES

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.

BLARNEY STONE APPETIZER

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.

BLARNEY STONE - KISSED COOKIES

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.

BLARNEY STONE COCKTAIL

Steps:

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

BLARNEY STONES DESSERT

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.

MARIE'S BLARNEY STONES

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).