A fusion of our two favorite things. Butter, sautéed garlic, onion, and the famous ingredients, Harp Lager and Irish cheddar. Finished with cream cheese and Dijon mustard. Garnished with bacon crumbles and chives.

Beer and Cheese Soup

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Chocolate Shake

Cold Cereal

In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder until well combined.

Combine Dry Ingredients

Add the unsalted butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Cut in Butter

Pour in the milk gradually, mixing with a wooden spoon until a dough forms. If the dough is too dry, add a little more milk, one tablespoon at a time.

Add Milk

Turn the dough out onto a floured surface and knead gently for about 1-2 minutes until smooth. Be careful not to overwork the dough.

Knead the Dough

In a medium bowl, combine the shredded cheddar cheese, diced jalapenos, and softened cream cheese. Mix until all ingredients are well incorporated.

Prepare the Filling

Divide the dough into equal portions and roll each portion out into a round shape about 1/4 inch thick.

Roll Out the Dough

Place a generous spoonful of the cheese and jalapeno filling in the center of each rolled-out dough circle.

Add Filling

Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers to seal, then crimp with a fork for extra security.

Seal the Dough

Preheat Oven

Place the prepared jalapeno cheddar on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.

Bake the Jalapeno Cheddar

Once baked, remove from the oven and let cool for a few minutes before serving warm.

Cool and Serve

All-purpose flour

Salt

Baking powder

Unsalted butter

Milk

Cheddar cheese, shredded

Jalapenos, diced

Cream cheese, softened