IRISH CREAM CHEESECAKE
6 whole graham crackers
1/4 cup melted butter
24 oz cream cheese, softened
7 TBL sugar
1 TBL flour
2 eggs
6 TBL sour cream
1/3 cup Baileys Irish Cream
2 tsp vanilla
1/2 cup whipping cream
9 oz semisweet chocolate, chopped
Chocolate curls, optional
Process graham crackers in food processor until finely ground. Ad butter; process until mixed. Press over bottom of 9" springform pan. Bake in a preheated 350° oven for 8 minutes or until golden brown. Cool on wire rack.
Beat cream cheese & sugar in mixing bowl until smooth. Beat in flour & eggs 1 at a time. Blend in sour cream, Irish Cream & vanilla. Pour over crust. Bake at 350° for 10 minutes. Reduce oven temperature to 250°. Bake 40 minutes longer. Turn off oven. Let cheesecake stand in closed oven for 1 hour.
Loosen cheesecake from side of pan; do not remove pan. Chill overnight.
Bring cream to a simmer in heavy saucepan. Add semisweet chocolate. Heat over low heat until melted & smooth, stirring constantly. Cool to lukewarm.
Place cake on rack placed on baking sheet. Remove side of pan. Pour chocolate glaze over top; spread over top & side with spatula. Chill until set. Remove to serving plat. Top w/chocolate curls, if using.~~

I made these for work today and they are nice, soft and fudgy. It came from one of those little paperback Hershey's cook booklets.

Irish Mist Brownies

1/2 cup butter
2 (1 oz.) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all purpose flour
2 eggs

Filling:

2 cups powdered sugar
1 (3 oz.) package cream cheese, softened
3 T butter, softened
1/2 tsp peppermint extract
5 drops green food color

Drizzle:

1 oz.) semi-sweet or bittersweet chocolate, melted

Heat oven to 350ºF. Melt 1/2 cup butter and 2 squares chocolate in 2 qt. saucepan over medium heat, stirring constantly, until smooth and melted completely. Stir in all remaining brownie ingredients until well mixed. Spread into greased 8 in. square baking pan.

Bake for 25 to 30 minutes or until brownie just begins to pull away from sides of pan. Cool completely.

Combine all filling ingredients except chocolate in small bowl. Beat at medium speed until creamy. Spread over cooled bars. Drizzle with melted chocolate. Cool completely; cut into bars. Cover; store refrigerated.

ooh! i love the combo of chocolate and mint so i'd bet that annie's recipe would be a treat! someone gave us a bottle of bailey's a couple years ago and i asked for ways to use it. i tried the recipe that ginger posted and can tell you that the topping alone made it a dish worth making! and i also copied this one from weed (but we drank the bailey's before i got around to trying it out!):

BAILEY'S IRISH ICE CREAM PIE -- weed

1 1/2 c. chocolate wafer cookie crumbs
1/4 c. sugar
3 Tbl. melted butter
1/2 c. Bailey's Irish cream
1 qt. vanilla ice cream
1 jar hot fudge sauce
Combine cookie crumbs, sugar and butter and press into a 9 inch pie plate. Mix Bailey's into slightly softened ice cream. Spoon into the crust. Freeze. Serve with hot fudge sauce. For a crispier crust, bake for 5 minutes at 350. Let cool before filling.

but i'll bet there will be more desserts than appetizers so maybe the following would work for you--ruthanna posted it on the cooking forum and i thought it sounded like a great idea!

Just in time for St. Patrick's Day, I remembered spring rolls as served at Mader's in Milwaukee - filled with carmelized cabbage and onions, corned beef and swiss cheese.

Thank you, ladies!