Are you thinking about making something to celebrate? Add your recipes here.
This is a great recipe to make with kids.
Sugar Cookie Shamrocks
1-18 oz. package Refrigerated Sugar Cookie Dough Green Sugar SprinklesPreheat oven to 350 F. Shape dough into 3/4 - inch balls; place three together to form shamrock shape on ungreased baking sheet. Roll small amount of dough to form stem. Sprinkle with green sugar. Repeat with remaining dough. Bake for 9 to 11 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute, then remove and place on wire racks to cool completely before serving. Makes 15 cookies.
4 pounds potatoes 1 cup milk1 cup chopped green onions 1/2 cup butter Salt and black pepper Peel and chop potatoes and cook in boiling water until tender. Add green onions ot milk in a small saucepan. Simmer together for five minutes. Drain potatoes and mash . Add hot milk and green onions, salt and pepper, and half the butter. Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.
Pot of Gold Potato Soup 3 lbs. Yukon Gold Potatoes 1 onion chopped 3 carrots chopped 3 stalks of celery chopped 1/2 cup of milk 1 Tbsp. butter Peel and chop potatoes. Place in a Dutch oven with enough water to cover. Bring to a boil. In small sauté pan, sauté the onions and carrots and celery until the onions are translucent. Add onions, carrots and celery to the potatoes. Simmer until very tender. Add milk, butter and salt & pepper to taste. Cook another 5 minutes and serve.
Luck of the Irish Sandwich
2 pieces of Rye bread for each sandwich1 package of deli corned beef or pastrami 2 pieces of sliced deli Swiss cheese for each sandwich 1 small container of Coleslaw Heat your corned beef or pastrami in the microwave until warm. Put corned beef or pastrami on the bread layer on your Swiss cheese and Coleslaw.
Serve with your Pot of Gold Potato soup for a filling dinner.
I use my irish Grandmas recipe for this, although we all know that in Ireland they don't eat corned beef on St. Patty's day, lo......
I put a 3-4 pound corned beef brisket in the crock pot (with the pickling spices it comes with) and add 8 cups water, 1 onion, quartered, 4 cloves of garlic, 4 carrots, 1 tsp salt, 1 tsp cracked black pepper, 1 cup vinegar (white or apple cider), and 1/2 cup sugar and let it simmer on low for 5-6 hours.... then I turn it up to high and add a small head of cabbage (quartered) and 15-18 small red potatoes and turn it on high and cook 2-3 hours more... it's AWESOME!!!!!
I also make Irish Potato Soup:
St. Patty's Day Cake
1 Pkg. (18 1/4 oz.) white cake mix3 eggs2/3 cup vegetable oil2/3 cup water1 pkg. (3 oz.) lime jello1/2 cup nuts
Preheat oven to 350. Grease and flour bundt pan. Mix together all ingredients. Bake for 40 minutes.
2 liter bottle Sprite or Gingerale (diet is fine also)1 (32 oz) can pineapple juice.1/2 gallon lime sherbet, softened
Mix together Sprite and pineapple juice in punch bowl. Add lime sherbet.
Corned Beef and Cabbage1 corned beef brisket, trimmed (3 pounds)1 small onion, quartered2 tablespoons pickling spice (or use packet that comes with meat)1 teaspoon minced garlic8 potatoes, cut in 1 1/2 " pieces2 cups baby carrots or 8 carrots, peeled and cut into 1 1/2" pieces3-4 ribs celery, cut into 1 1/2" pieces1 small head cabbage, cored and cut into 8 wedges2 tablespoons butter, meltedPlace brisket in 6-quart pot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover. Bring just to boil. Reduce heat to low; cover and simmer 2 hours. (Do not boil, this is very important) Add potatoes and carrots; simmer 30 minutes longer. Add cabbage; simmer 15 minutes longer. Remove brisket from pot. Let sit for 10-15 minutes. This will make it easier to slice and keep from falling apart. Slice brisket across the grain. Remove vegetables from pot, pour butter over vegetables.
Similar to Red Velvet cake, but green for St. Pat's Day. It's also good as cupcakes.
½ cup (1 stick) butter,softened1½ cups sugar2 eggs 2 Tablespoons cocoa1 teaspoon green food coloring1 teaspoon baking soda1 cup buttermilk2 cups all-purpose flour½ teaspoon saltPreheat oven to 325. Grease and flour two 8" round cake pans.Cream butter and sugar. Add eggs. Mix well. Dissolve baking soda in buttermilk. Alternately add flour, cocoa, salt and buttermilk, beginning and ending with the flour. Gently stir in green food coloring. Pour into pans. Bake at 325 degrees for about 30 minutes, or until tested done.Green Cream Cheese Icing½ cup butter-flavored shortening1 package (8-ounce) cream cheese, softened4 cups confectioners' sugar1 tablespoon milk2 teaspoons green liquid food coloringBeat shortening and cream cheese together. Gradually beat in sugar. add milk until a frosting is formed. (Add more milk if necessary.) Beat in food coloring to produce an even color.
I want to try this.
Here's a tasty new twist on the traditional St. Patrick's Day shamrock -- sweet green pretzels fashioned from canned refrigerated bread stick dough and coated with a sprinkling of colored sugar and cinnamon.
Line a cookie sheet with aluminum foil and lightly coat it with cooking spray.
To create the clover shape, mold 3 sections of bread sticks into hearts and press them together as shown. Attach a small stem, decorate, bake according to the package directions, and serve them up to your lucky guests.
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