BBQ Corned Beef, Honey Glazed Carrots, Cabbage, and Balieys Irish Cream Cheesecake

I worked all week so I made our St. Paddy's Day food today. Our menu was  BBQ corned beef brisket, honey glazed carrots, new potatoes, and for dessert Baileys Irish Cream cheesecake. The extra corned beef I will be making Reuben sandwiches with tomorrow. For the potatoes I would normally make smashed new potatoes with heavy cream but I forgot the heavy cream so I ended up removing all the eyes and quartering them. I mixed in some butter and minced garlic. When quartered they will boil in about 25 minutes.

BBQ Corned Beef and Cabbage

1 4lb corned beef brisket

2-3QT. water

corning spice pack

1 cabbage quartered

BBQ sauce of your choice

Boil brisket in water for 55 minutes per pound or around 3 hours for a 3lb brisket. Pre-heat water to 350. Remove brisket  from water and move to a roasting pan. Save juices. Baste the corned beef with your favorite BBQ sauce and bake for 30 minutes to 1 hour until meat is fork tender. While the corned beef is baking place the quartered cabbage in the reserved corned beef water and boil for about 25 minutes. Drain and serve. Boiling the cabbage in the reserved liquid gives it a flavor similar to when you make greens with ham hocks.

Honey Glazed Carrots

l lb carrots cut into 1 inch coins

1/4 cup honey

water for boiling

1 pat butter

Boil carrots in salted water for 25-30 minutes until fork tender. Drain water and add honey to carrots. The heat from the boiled carrots will melt the honey. Finish with a pat of butter and salt and pepper to taste.

Bailey's Irish Cream Cheesecake

2 pkgs. lite cream cheese at room temperature

1/2 c sugar

3 eggs

1/2 c Baileys Irish Cream

1 Oreo Cookie crumb pie crust

Topping

Cool Whip 8oz container

1/4 tsp mint extract

1 Skor Toffee bar crushed

Pre-heat oven to 325. Bring a sauce pan full of water to a simmer. Mix the cream cheese, sugar, eggs, and Baileys with an electric blender. (it almost looks like the cream cheese won't mix but it does) When combined add to Oreo pie crust. Carefully lift cheesecake and place in a roasting pan. Pour the simmering water around the cheesecake and fill halfway up the cheese cake pan. Move to the oven and bake for 1 hour 20 minutes or until a knife comes out clean when placed in the center. Cool. Place in fridge for a hour or two.  Topping recipe ahead....

For topping mix 1/4 mint extract into the Cool Whip. Spread over cooled cheese cake. Place Skor bar in a plastic baggie and smash with a rolling pin. Sprinkle toffee bits over the Cool Whip. Cut into 8 pieces.

Note: the 1/2 cup Bailey's makes the cheese cake taste really strong. None of the liquer cooks out. I am not sure how adjusting it to 1/4 cup would affect the recipe. Also the mint topping is strong too. So probably just a drop next time.