St. Pat's at Waxy O'Shea's on Branson Landing

For the last several years, the place to spend St. Pat's Day for us has been at Waxy O'Shea's Irish Pub on Branson Landing. This year wasn't much different except that we spent the night before at Waxy's counting down the minutes until the day was officially here.



I'm not too sure how St. Patrick would feel about the way his name is being "honored" each year, but we were there to "raise a glass" to the day anyway.



Waxy's is a great late night destination in Branson since they have live music most nights. This night featured STOLEN WINDOWS (the last names of the original band members were Stoll and Wendell--say that fast and it sounds like STOLEN WINDOW). There wasn't too much Irish music since Daniel's Celtic Rock band, Dirty Old Towne, disbanded, but Stolen Window is a very good band--especially since they added Daniel as their drummer!



Daniel Dossey and Stolen Windows

The next morning we met Daniel and friends back at Waxy's for their big ol' Irish breakfast.



Daniel and friend, Matt, showing ofF
their freebie hats


When I say big, I do mean big! Byron and I shared one and were more than satisfied. I know that some of you are shaking your heads in disbelief, but it is true--Byron SHARED a breakfast with me and was full. This breakfast is HUGE and DELICIOUS.



This enormous breakfast consists of: 2 bangers (sausages),2 rashers (slices of very lean bacon), fried mushrooms, fried tomatoes, eggs (fixed any way you want, white pudding and black pudding (very good, but don't ask what they are), beans, fried potatoes, and bread.

Matt after finishing the whole breakfast

Matt's LITTLE sister, Catherine came in 2nd. Where did she put it all???

While we were eating breakfast, the crew at Waxy's put the finishing touches on the decorations.


The big party started that afternoon and lasted until 1 a.m. Unfortunately, we didn't make it back, but if it was anything like the last couple of years, then I'm sure that everyone had a really great time. The afternoon show is open to all ages, but starting at 9pm you have to be at least 21.

If you aren't ready to shut it down after the shows let out at 10 p.m., then Waxy O'Shea's may be just what you're looking for. It is one of the favorites of tourists as well as the locals. The kitchen shuts down about 9 or 10, but there is a nice variety of beers and mixed drinks plus the music. Waxy's is the place to go if you enjoy the atmosphere of a pub.

NOTE: CLICK ON A PICTURE TO MAKE IT LARGER

St. Patty's Day Recipe From the Catering Divas of Branson, Mo.

It might be a little late for you to make these delicious cupcakes for St. Patrick's Day, but believe me when I say that they would be good any day. I took a batch to Waxy O'Shea's Irish Pub which is located on Branson Landing to help them ring in St. Patrick's Day and they were a HUGE success. Everyone who was lucky enough to receive one told me that they were the best cupcakes they had ever tasted, and I have to agree. The Guinness beer may seem a little unorthodox, but I thought the flavor of the cupcakes was terrific, and I don't like to drink Guinness. I love Bailey's Irish Cream, though, so I thought the icing was especially delicious. I do want to point out that I used more Bailey's than what was called for, and I only got 20 cupcakes out of the recipe instead of the 24-30 that the recipe says it makes.

If you would like to see more of the Catering Divas' recipes here is their website:
www.thecateringdivas.com

Irish Cupcakes with Bailey's Irish Cream Icing

Cupcakes:

1 cup unsalted butter
1 cup Guinness stout
3/4 cup Dutch-processed cocoa powder, sifted
1 cup light brown sugar
1 teaspoon salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream, don't use low fat or non fat types

Icing:

1/2 cup unsalted butter, softened to room temperature
4 cups confectioners' sugar, sifted
1/2 teaspoon salt
3 tablespoons Bailey's Irish Cream
1 tablespoon milk
sprinkles of your choice....I like green ones for St. Patty's Day!

Directions:

Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.

In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature. Into a large mixing bowl, sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.

Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.

Meanwhile, cream softened butter until very light and fluffy. Add salt, and slowly add sifted confectioners sugar. Add Bailey's and milk until spreadable consistency is achieved. Frost cupcakes with icing. Sprinkle cupcake decorations on cupcakes before icing sets.

Enjoy!