My affinity for Irish pubs began in Spain, of all places, while I was studying abroad my senior year of college. Us American kids took to hanging out frequently at St. Patty’s, where we could speak English to our hearts’ content and drink good beer.
Since that time, I’ve made it a point to try out other Irish bars - which I’d never done before spending so much time in them abroad - and although they all differ slightly, they’re all fun.
So, when my mom and I took a 2-week vacation to Italy this past summer, it was no different. After a long morning of touring the Roman Colosseum, we were tired, our feet were sore, and we were hungry. Of course, this was 11am Rome time, so the restaurants weren’t open for business yet.
We happened to stumble across an Irish Pub called the Shamrock not far from the Piazza del Colosseum (Via del colosseo 1/c at Via Cavour). The doors were open, so we peeked inside to find an empty but charming bar. The bartender was there, and said he’d need a few minutes to open up. It was worth the wait!
The food was excellent, the beer was pretty good, and our Rugby-playing bartender was courteous and charming (aren’t all Italians?). The decor is strictly Irish - the only Roman influence was the bartender - with soccer scarves and other Irish paraphernalia scattered amongst the bottles and adorning the walls. It was such a neat place we decided to head all the way back for dinner the next night - keep in mind our hotel was no less than 3 miles away!
The night scene was much more animated than our quiet, early-afternoon lunch. It was standing-room only after about 8pm, and the crowd was lively. Evidently it’s much more raucous when there’s a Roman soccer game on the TV 
But, in spite of being busy, our favorite Irish-bar-in-Rome bartender had time to send us off with a friendly photo!
December 18th, 2008
Very similar recipe to the Swedish Tea Cookies, but this one’s a tad “heavier”. Still sure to be a Christmas treat that everyone will want more of!
Ingredients:
1 cup butter
1/3 cup heavy cream
2 cups all-purpose flour
1/3 cup granulated sugar for decoration
1/4 cup butter, softened
3/4 cup sifted confectioners’ sugar
1 egg yolk
1 teaspoon vanilla extract
Directions:
- Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
- To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners’ sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.
December 15th, 2008
Not to be confused with Russian Tea Cakes, these fluffy, cream-filled wafers are sure to be a favorite around the Christmas cookie tray.
Ingredients:
1 cup butter
2 cups all-purpose flour
1/3 cup light cream
1/3 cup granulated sugar for decoration
1/2 cup butter
1 1/4 cups confectioners’ sugar
3 tablespoons evaporated milk
1 teaspoon vanilla extract
Directions:
- Preheat oven to 375°.
- Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
- Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork.
- Bake at 375° for 8 to 10 minutes. Let cookies cool before frosting.
- To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
- To make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners’ sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners’ sugar amounts to get buttercream to a good spreading consistency.
Put the extras into the freezer for safe-keeping; they also taste great “frozen,” too. Same cookies as the Christmas Cream Wafers, but with a slightly different recipe.
December 15th, 2008
One cup of (just about) every ingredient makes this recipe an easy one to remember!
Ingredients:
1 c white sugar
1 c brown sugar
1 c oil
1 c margarine (or butter)
1 c coconut
1 c chopped nuts
1 c oatmeal
1 c Rice Krispies
1 egg
___
1 tsp soda
1 tsp cream of tartar
3½ c flour
1 tsp vanilla
Directions:
- Mix wet ingredients until fluffy.
- Add dry ingredients.
- Place 1-inch balls on cookie sheet, flatten with sugared glass (sugar the bottom of a drinking glass and press into balls to flatten).
- Bake at 350° for ~10 minutes or until golden.
December 10th, 2008
With the holidays well under way, there can NEVER be too many cookie recipes from which to choose!
Ingredients:
2 sticks butter (or margarine)
2 small packages cream cheese
2 c sugar
2 c flour
1 package (2½ oz) walnuts, finely chopped
*optional* 1 tsp vanilla
Directions:
- Mix all ingredients together.
- Place onto cookie sheet and bake at 350° for ~13 minutes.
December 10th, 2008
Whether you love PB & J sandwiches or just love cookies, you’ll go crazy for this peanut butter and jelly cookie recipe!
Ingredients:
1½ c flour
½ c sugar
½ tsp baking soda
¼ tsp salt
¼ c honey
¼ c softened butter
¾ c creamy peanut butter
1 TBLS milk
jelly/jam
Directions:
- Combine flour, sugar, soda and salt.
- Add peanut butter, softened butter; mix until crumbly.
- Stir in honey and milk.
- Shape into 1-inch balls on ungreased cookie dish.
- Press thumb into center of balls, add a dollop of jelly.
- Bake at 375° for 8-10 minutes or until golden brown.
December 10th, 2008
My best friend makes the BEST creamy chicken wild rice soup!
Ingredients:
3-4 chicken breasts, cubed and cooked
2 c uncooked wild rice
3 c chicken broth
1 can cream of chicken soup
1 can ream of mushroom soup
2 cans cream of potato soup
1 can cheddar cheese soup
1 c chopped carrots
1 c chopped celery
1 chopped onion
1 chopped green pepper
2-3 c milk or Half-and-Half
1 c bacon pieces
2 tsp parsley
2-6 cloves of garlic, finely chopped
1 package fresh chopped chives
½ package Velveeta cheese, cubed
salt & pepper to taste
Directions:
- Cook wild rice according to directions.
- Cook chicken and bacon.
- Add broth, vegetables, parsley, garlic and chives; continue to simmer until veggies soften.
- Add all cans of cream soup when veggies are done.
- Add chicken/bacon; stir thoroughly.
- Add milk (or Half-and-Half) to desired consistency.
- Once heated through, add Velveeta.
- Salt and pepper to taste
*Hint: can also add cubed, cooked potatoes
December 10th, 2008
These are a tasty snack or meal accompaniment. Also a great way to use up old hot dog buns!
Ingredients:
12 day-old hot dog buns
1 c margarine, softened
1 tsp crushed sweet basil
1 tsp dried dill weed
¼ tsp garlic powder
Directions:
- Slice each bun into quarter strips and place on cookie sheet.
- Mix other ingredients and brush mixture on bun strips.
- Bake at 250° for 1 to 1½ hours, or until dried to the touch.
December 10th, 2008
My friend used to make this for me all the time…it’s simple, quick, and VERY tasty!
Ingredients:
1 can cream of chicken soup
1 can Fiesta Nacho Cheese soup
2 c milk
1 can chicken (like the tuna cans)
1 can enchilada sauce
shredded cheese
chips
Directions:
- Add soups, milk, enchilada sauce and chicken in stovetop dish.
- Heat slowly until soup is bubbly.
- Top with shredded cheese and chips.
December 10th, 2008
Tasty, warm bran muffins!
Ingredients:
2 c Bran Buds or All-Bran
1½ c milk
½ c molasses
1 c flour
1 TBLS baking soda
½ TBLS salt
1 c raisins, dates or figs
Directions:
- Mix bran, milk and molasses; soak for 15 minutes.
- Sift dry ingredients and add to bran mixture.
- Add fruit and bake at 400° for ~15 minutes.
Top warm bran muffins with butter, serve with gourmet coffee and you have a breakfast to talk about!
December 10th, 2008
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