Sandra Lee’s Semi-Homemade Shamrock Soiree

• 2 cups heavy whipping cream
• 1 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1/2 cup Irish whiskey
• 1/4 cup chocolate syrup
• 1/2 teaspoon instant coffee

In the container of an electric blender, combine cream, evaporated milk, condensed milk, whiskey, chocolate syrup, and coffee; process until smooth. Let chill for at least 4 hours before serving.

• Yields: About 4 1/2 cups

• 3 1/2 pounds beef brisket
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 (12-ounce) bottles extra stout beer, Guinness®
• 1 (14-ounce) can beef broth
• 1 (1-ounce) package onion soup mix
• 1 1/2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons minced garlic
• 1 (9.25-ounce) package dinner rolls, Rainbo®
• 1/4 cup Dijon mustard
• 1 (8-ounce) package provolone cheese slices, cut into quarters, Sargento®

Sprinkle the brisket evenly with salt and pepper.

In a large electric slow cooker, combine brisket, beer, broth, onion soup mix, Worcestershire, and garlic. Cook on High for 6 hours, or until brisket is fork-tender. Remove brisket from sauce, and shred with two forks.

Separate rolls by twos to make 12 sandwiches. Cut rolls in half horizontally, and spread about 1/2 teaspoon mustard on the bottoms of rolls. Top each with shredded brisket and 2 quarters of cheese.

Preheat oven to broil. Place prepared sandwich bottoms and tops on baking sheets. Broil, 5 inches from heat, for 5 minutes, or until cheese melts and tops of rolls are brown. Cover with roll tops. Serve hot.

• Yields: About 12 small sandwiches

• 2 tablespoons butter
• 2 cups chopped onion
• 1 cup chopped celery
• 1 teaspoon minced garlic
• 31/2 pounds Idaho potatoes, peeled and chopped
• 8 cups chicken broth
• 2 cups shredded sharp Cheddar cheese, Sargento®
• 1 cup chopped green onion
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• Garnish: shredded sharp Cheddar cheese, sliced green onion

In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, celery, and garlic; cook for 4 minutes, or until vegetables are softened. Add potatoes and broth. Bring to a boil, reduce heat, and simmer for about 45 minutes, stirring occasionally, until soup is thick and only small chunks of potato remain. Add cheese, green onion, salt, and pepper, stirring until cheese is melted. Garnish with cheese and green onion, if desired.

• Yields: About 8 cups