Stuck in someone else's frames? break free!
Welcome to Spike & Jamie's Irish Recipe Collection. Wonderful recipes from the Emerald Isle. Recipes for St. Patrick's Day and everyday!!
|
American Recipes for St. Patrick's Day Disk 173 |
ADD SOME SPIFF TO YOUR SPUDS FOR ST. PADDY'S DAY
BAILEY'S IRISH CREAM MOUSSE PIE
BAILEYS IRISH CREAM MOUSSE PIE 2
CITRUS OVEN-BRAISED CORNED BEEF
CORNED BEEF BISCUIT SANDWICHES
CREOLE-IRISH BEER SAUCE OVER TENDERLOIN STEAK
CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES
CROCKPOT CORNED BEEF AND CABBAGE
DECORATED CHOCOLATE CUT-OUT COOKIES
FESTIVE IRISH CREAM CHEESECAKE
MINI MORSEL SHORTBREAD SQUARES
ST. PATRICK'S SHAMROCK COOKIES
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube
pan.
2.In a large bowl mix together cake mix and pudding mix. Make a well in the
center and pour in eggs, water, oil, almond extract and green food coloring.
Blend ingredients, then beat for 2 minutes at medium speed.
3.Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55
minutes, or until cake springs back when lightly pressed. Cool in pan 15
minutes. Turn out onto a wire rack and cool completely
GREEN SPIRAL COOKIES Back to Top
2 cups flour, plus possibly a few more tbsp
1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks unsalted butter (cut in chunks)
1 tsp vanilla
1/2 tsp of food coloring of your choice
1/2 tsp of any desired extra extracts, optional
1 1/2 cup holiday sprinkles
Cut each stick of butter in half, and then in half again... then into small
cubes. Place the butter in a small bowl and put it back in the
refrigerator until ready to use it. In a stand mixer, combine flour, baking
powder, salt, and sugars with paddle on medium until well blended. Add butter
in, 2-4 cubes at a time, and continue mixing. Add in vanilla extract. At this
point, your dough will form a ball on your paddle.
Remove all your dough and divide into two equal parts. Return one portion back
in to the mixer and add the food coloring and any extra extracts. I used Wilton
gel food coloring in leaf green and red and vanilla extract for my batches. You
could add mint flavoring in with the red or green coloring. You could do these
for other holidays as well with yellow coloring and lemon flavoring, orange
coloring and orange flavoring - the possibilities are endless. Also, if you are
using liquid food coloring, you will need to add a few tbsp of flour to keep the
dough from becoming too wet. Mix until the color is spread out evenly.
Put the balls of dough back in the refrigerator before rolling out the dough.
Allow them to firm up slightly before the next step. Roll out each portions of
your dough, between two sheets a wax paper until is reaches about 11 x 9 inches
and is 1/4 inch thick. Slide both unto a cookie sheet and chill in the
refrigerator for at least 2 hours.
When firm, remove the top sheets of wax paper from both. Then flip the colored
dough onto the vanilla uncolored dough so they are stacked atop each other and
even. You can use a slight brushing of water between the layers to help seal the
dough together. Press the edges lightly with your fingertips to seal them
together. Using a small pairing knife, trim the edges of the dough to make
straight, even lines.
Be sure your dough is still cold, but flexible. Once it's ready, begin rolling
the long side of dough into a swirl, jelly-roll style. Don't get nervous if the
outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat
those tears back together, and just keep rolling. Wrap the dough in wax paper
and placed the dough back in the refrigerator overnight to firm up completely
before cutting. Having the dough cold, helps with keeping the pinwheels in
shape.
You can also wrap the dough in plastic wrap and freeze for up to 2 months. You
will need to allow the dough to defrost in the refrigerator for a day or so
before continuing on with the next few steps for baking.
Pour your sprinkles onto a cookie sheet. Now gently lift your dough log onto the
sprinkles and roll away. Cover the log completely with your sprinkles.
Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking
sheets. Allow for plenty of room in between the cookies - as they spread a bit.
Bake at 350 for 15-17 minutes until edges are slightly golden. Let the cookies
rest on the baking sheet for about 5 minutes, then move them to a cookie rack to
finish cooling.
ST. PATRICK'S DAY CUPCAKES Back to Top
1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting
In a bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil
and vanilla; add to dry ingredients and mix until blended. Fill paper-lined
muffin cups three-fourths full. Bake at 375o for 18-22 minutes or until a
toothpick inserted in the center comes out clean. Cool on a wire rack. If
desired, add food coloring to frosting. Frost cupcakes. Yield: 1 dozen
ADD SOME SPIFF TO YOUR SPUDS FOR ST. PADDY'S DAY Back to Top
SPUDS WITH JEWELS: In a frying pan, heat 1 teaspoon of vegetable oil and
briefly sauté 1 diced red pepper (add hot peppers such as green jalapeno for
fire). Stir in 1/2 teaspoon basil. Immediately pour on top of mashed potatoes.
GREEN POTATOES: Use an electric mixer to blend 1 to 2 cups chopped cooked
spinach into one batch of mashed potatoes until they turn green.
RED COATS: Use purple, red, or new potatoes with their skins on.
THE CHEDDAR BROCCOLI: Mix 1/2 cup grated Cheddar cheese with 1 cup chopped, steamed broccoli florets and fold into the mashed spuds.
PRAGUE POTATOES: Panfry 4 strips of bacon until crisp. Remove from the pan and add 1 diced onion, cooking until translucent. Crumble the bacon into the onion. Top mashed potatoes with bacon, onion, and drippings, using 1-1/2 teaspoons, or less, of fat per serving.
GOLDEN BROIL: Spread prepared mashed potatoes in an oven-to-table baking dish. Drizzle 1/2 cup heavy cream over the top and sprinkle with Parmesan cheese. Broil until the top turns golden.
BREAKFAST FOR DINNER: Serve mashed potatoes in a large bowl topped with 3 to 4 chopped hard-boiled eggs and chopped fresh parsley and chives.
TATTIES 'N' NEEPS: For the Scots' way of using up leftover mashed potatoes, mix equal amounts of mashed potatoes and mashed turnips.
COLCANNON: Mix mashed potatoes with 1-1/2 cups shredded, cooked, and drained cabbage or kale.
BANGERS AND MASH: Try this English recipe-serve plain mashed potatoes with broiled or pan-seared sausages (bangers) on the side.
FENCED-IN SPUDS: Surround a mound of mashed potatoes with a fence of steamed
green beans and carrot sticks.
BAILEY'S IRISH CREAM Back to Top
3 fresh eggs
400 grams (14 ounces) tin of sweetened condensed milk
1/4 teaspoon coconut essence
1-1/2 tablespoons chocolate topping
300 milliliters (10 ounces) fresh cream
250 milliliters (8 ounces) cup of Irish Whiskey
Put all ingredients in a blender and blend on high for about a minute. Bottle
and keep refrigerated. (Life
restricted by fresh dairy and eggs; so drink fairly quickly.)
BAILEY'S IRISH CREME Back to Top
1 cup whiskey
1 can Eagle brand condensed milk
3 eggs
1 tablespoon Hershey's chocolate
1 tablespoon vanilla
Blend and refrigerate
BAILEY'S CHOCOLATE MOUSSE PIE Back to Top
6 ounces Ready Crust (graham/choc)
1 package Unflavored gelatin (envelope)
1 teaspoon Vanilla
3/4 cup Milk
3/4 cup Bailey's Irish Cream
6 ounces Semisweet choc chips
2 cups Frozen whipped topping
Choc-dipped strawberries*
*As garnish, if desired.
In saucepan, sprinkle unflavored gelatin over milk. Let stand about 1 minute.
Stir over low heat until gelatin is dissolved, about 5 minutes. Add chocolate
and continue cooking, stirring constantly until chocolate is melted: stir in
vanilla. Remove from heat and stir occasionally, adding Bailey's about five
minutes after removal from heat. When mixture forms mounds when dropped from
spoon, fold in whipped topping. Turn into crust. Garnish with more whipped
topping (or real whipped cream, later, by preference) and strawberries (if
desired). Chill at least 4 hours before serving.
BAILEY'S IRISH CREAM MOUSSE PIE Back to Top
3 Eggs, separated
3/4 cup Bailey's Irish Cream
1 cup Walnuts, chopped
1/8 tsp Salt
2 cups Whipped cream
2 Tablespoons Shaved chocolate
Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff.
Combine egg/Bailey's mixture, egg whites, and 2/3 of Whipped cream, using a
folding motion. Fold in 3/4 cup of the chopped nuts. Scrape into a baked pie
shell. Cover with remaining whipped topping. Sprinkle with remaining chopped
nuts and chocolate shavings. Freeze for 4 hours (no more than 8, though).
Servings: 4
BAILEYS IRISH CREAM MOUSSE PIE 2 Back to Top
3 Eggs, separated
3/4 cup Bailey's Irish Cream
1 cup Walnut meats, chopped
1/8 teaspoon Salt
2 cups Kool-Whip
2 Tablespoons Shaved chocolate*
*Semi-sweet.
Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of
double boiler until yolk mixture thickens. cool. Beat egg whites until stiff.
Combine egg/Bailey's mixture, egg whites, and 2/3 of the Kool Whip, using a
folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell.
Cover with remaining whipped topping. Sprinkle with remaining nut meats and
chocolate shavings. Freeze for 4 hours (no more than 8, though).
BIG SHAMROCK COOKIE Back to Top
1 package (18 ounces) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip,
Chocolate Chip & White Fudge, Chocolate Chunk, Peanut Butter Chocolate Chip,
Reduced Fat Chocolate or Sugar Cookie Dough, well chilled
Decorator icing (optional)
Melted chocolate (optional)
Preheat oven according to package directions. Grease baking sheet. Shape an
entire roll of cookie dough into shamrock shape on prepared baking sheet. Bake
according to package directions, adding 3 to 4 minutes to the bake time on the
package. Cool on baking sheet for 1 minute; carefully loosen cookie with a
spatula. Cool on baking sheet completely. Decorate as desired.
BLACK VELVET Back to Top
1/2 quart Guinness
1/2 quart Champagne
Combine Guinness and champagne in a tall chilled glass. Stir and serve. Makes
1 quart.
CHOCOLATE CHEESECAKE Back to Top
1-1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1-1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur
To Make Crust: Mix together the cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter or margarine and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 10 minutes, set aside.
Combine cream cheese, white sugar, 1/4 cup cocoa and flour, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream and Bailey's Irish Crème, mix on low until blended. Pour over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C) and continue baking for 60 minutes. Remove from oven.
With a knife, loosen cake from rim of pan, let cool then remove the rim of
pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a
spatula and smooth the top and then sprinkle with some chocolate wafer crumbs.
CHOCOLATE MINT TRUFFLES Back to Top
2 cups (11.5-ounce package) Milk Chocolate Morsels
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream
1 tablespoon peppermint extract
1-1/2 cups finely chopped walnuts, toasted
Line baking sheet with waxed paper. Place milk chocolate and semi-sweet
morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour
over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint
extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until
slightly thickened. Stir just until color lightens slightly. (Do not over mix or
truffles will be grainy.)
Drop by rounded teaspoonful onto prepared baking sheet; refrigerate for 10 to 15
minutes. Shape into balls; roll in walnuts. Store in airtight container in
refrigerator.
VARIATION: After rolling chocolate mixture into balls, freeze for 30 to 40
minutes. Microwave 2 cups (11.5-ounce package) Milk Chocolate Morsels and 3
tablespoons vegetable shortening in medium, microwave-safe bowl on MEDIUM-HIGH
(70%) power; stir. Microwave at additional 10- to 20-second intervals, stirring
until smooth. Dip truffles into chocolate mixture; shake off excess. Place on
foil-lined baking sheets. Refrigerate for 15 to 20 minutes or until set. Store
in airtight container in refrigerator. Makes about 48 truffles
CITRUS OVEN-BRAISED CORNED BEEF Back to Top
4 pounds (1.8 kilograms) Center-cut Corned Beef Brisket
1 Lemon, thin sliced, seeded, discard ends
1 small Orange, thin sliced, seeded, discard ends
1 large Onion, peeled and sliced
1 teaspoon Black Peppercorns
1/2 teaspoon Whole Allspice
6 to 8 teaspoons Cloves
1/4 Cup (60 milliliters) Dijon Mustard
1/4 Cup (50 grams) Brown Sugar
8 Cups (2 Liters) Water, boiling
Preheat the oven to 325F (165F) and bring 8 cups of water to a boil.
Trim and discard the majority of the surface fat from the corned beef brisket. Rinse meat well under cool running water, rubbing gently to release any corning salt.
In a roasting pan (about 11 x 15-inch 28 x 38-centimeters), place the corned beef with the with the lean side down. Top of the corned beef with the slices of lemon, orange, and onion and sprinkle with peppercorns, allspice and cloves. Set the pan on middle rack in a 325F (165C) oven.
Gently pour about the 8 cups boiling water around brisket. Cover the roasting pan or seal the pan with foil. Bake the meat is very tender when pierced with a fork, this should take about four hours.
When tender, uncover and drain off all but about 1 cup of the liquid. If you like, reserve the lemon, orange and onion slices and rearrange them on top of the meat. In a small bowl, mix the mustard and brown sugar.
Spread the brown sugar mustard mixture evenly over meat.
Broil the Corned Beef about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes.
Transfer the brisket to a platter.
Enjoy hot, warm or cold. It is important to slice meat across the grain.
Makes 8 servings.
CORNED BEEF BISCUIT SANDWICHES Back to Top
2 Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
2 oz thinly sliced cooked corned beef, coarsely chopped
2 tablespoons finely shredded Swiss cheese
2 teaspoons Thousand Island dressing
1 teaspoon butter or margarine, melted
1/8 teaspoon caraway seed
Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on
Medium (50%) 45 to 50 seconds, turning over halfway through microwave time.
(Biscuits should still be cold for easier handling.)
On lightly floured surface, roll or press each biscuit into 5-inch round. Place
half of corned beef on half of 1 biscuit round, 1/2 inch from edge. Top with 1
tablespoon cheese and 1 teaspoon dressing. Repeat with remaining biscuit round.
Carefully fold to enclose filling. Press edges to seal.
Brush tops of biscuits with butter; sprinkle with caraway seed. Bake 14 to 16
minutes or until golden brown.
CREOLE-IRISH BEER SAUCE OVER TENDERLOIN STEAK Back to Top
4 to 6 tenderloin filets
3 ounces butter
2 Tablespoons safflower oil
4 strips chopped bacon
2 Tablespoons chopped chives or 1 tablespoon dried
2 Tablespoons chopped parsley or 1 tablespoon dried
3 Tablespoons chopped green onions or 1-1/2 tablespoon dried
1 (12-ounce) bottle Guinness Stout
1 (10-ounce) can beef broth
1 Tablespoon Meat and Poultry Seasoning
1 Tablespoon All-Purpose Seasoning
Salt and pepper
Starch and water mixture to thicken
Salt, pepper and lightly season meats with All-Purpose Seasoning. Sauté in 2
Tablespoons safflower oil until meat is brown on all sides. Remove meat and set
aside. In the same pan, fry bacon until crisp. Add butter and sauté chives,
parsley, and onions for 1 minute. Add beer, broth, salt, pepper and seasoning
and simmer covered for 5 minutes. Blend in the whipping cream and reduce to 1/2
on medium heat. Return the meat to the sauce, cover and cook on low (225 to 275
degrees) until the meat is done to your preferred center color. This light brown
sauce is great with any cut of meat or poultry. Meats can be precooked on a
charcoal grill and then placed in the sauce.
CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES Back to Top
CRUST
4-1/2 teaspoons light margarine
2 cups (4 ounces) miniature marshmallows
1/4 cup creamy peanut butter
3 cups toasted rice cereal
FUDGE
2 tablespoons light margarine
2/3 cup Evaporated Fat Free Milk
1-1/2 cups granulated sugar
1/4 teaspoon salt
2 cups (4 ounces) miniature marshmallows
1 cup (6 ounces) Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 cup cocktail peanuts, chopped
FOR CRUST:
Melt margarine over low heat in medium, heavy-duty saucepan. Add marshmallows
and peanut butter; stir until melted. Remove from heat. Add cereal; stir until
coated. Press onto bottom of 13 x 9-inch baking pan coated with nonstick cooking
spray, using rubber spatula coated with nonstick cooking spray.
FOR FUDGE:
Combine margarine, evaporated milk, sugar and salt in medium, heavy-duty
saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Add
marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1
minute or until marshmallows and morsels are completely melted. Pour over crust.
Sprinkle nuts over fudge; press in slightly. Chill until set. Cut into squares.
Makes 80 squares
CROCKPOT CORNED BEEF AND CABBAGE Back to Top
4-1/2 pounds Corned beef brisket (see note)
2 medium Onions, quartered
1 Cabbage head, cut in small wedges
1/2 teaspoon Pepper
3 tablespoons Vinegar
3 tablespoons Sugar
2 cups Water (see note)
Combine ingredients in pot with cabbage on top. Cut meat to fit, if necessary. Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours. (I cooked on low for about 12 hours, until meat was very tender).
Notes: I discarded the little spice package which came with the brisket. I
omitted the water; it did not seem to matter. There is plenty of moisture in
most meats and veggies. I might add a few chunks of potatoes and carrots next
time!
DECORATED CHOCOLATE CUT-OUT COOKIES Back to Top
4 bars (8-ounce box) Semi-Sweet Chocolate Baking Bars, broken into pieces
2-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
3 tablespoons granulated sugar
1/2 cup light or dark corn syrup
1/4 cup water
1 container (16 ounces) prepared vanilla frosting, colored as desired, or
colored icing in tubes
Preheat oven to 350° F.
Microwave baking bars in medium, microwave-safe bowl on HIGH (100%) power for
1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring
until smooth. Cool to room temperature. Combine flour, baking soda and salt in
medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in
corn syrup and melted chocolate. Alternately beat in flour mixture and water.
Shape dough into 2 round discs; wrap in plastic wrap. Refrigerate for about 1
hour or until firm. Roll each disc to 1/4-inch thickness between two sheets of
waxed paper. Cut with cookie cutters; place on ungreased baking sheets.
Refrigerate if dough becomes too soft. Bake for 6 to 8 minutes or until set.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Decorate as desired. Makes about 3 dozen cookies
EMERALD MINT MILKSHAKE Back to Top
1 pint (2 cups) vanilla ice cream
1 cup milk
1/2 teaspoon McCormick Pure Peppermint Extract
1/4 teaspoon McCormick Green Food Color
Whipped cream and green sprinkles (optional)
Place ice cream, milk, peppermint extract and green food color in blender;
cover. Blend on high speed until smooth.
Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve
immediately.
FESTIVE IRISH CREAM CHEESECAKE Back to Top
1 cup Graham Cracker Crumbs
1/4 cup Sugar
1/4 cup Margarine, melted
1 Envelope Unflavored Gelatin
1/2 cup Cold Water
1 cup Sugar
3 Large Eggs, Separated
16 ounces Cream Cheese, Softened
2 Tablespoons Cocoa
2 Tablespoons Bourbon
1 cup Whipping Cream, Whipped
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9 inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.
VARIATION: Substitute 2 Tablespoons cold coffee for bourbon.
GREEN DEVILED EGGS Back to Top
Just a few drops of blue food coloring to the yolk part of deviled eggs.
GREEN GARLIC BREAD Back to Top
1 loaf of Italian bread
6 tablespoons of softened butter
1/4 cup of fresh chopped parsley
2 minced garlic cloves
Slice a loaf of Italian bread in half lengthwise. Use a cookie cutter to cut out shamrock shapes out of the bread. Cream together 6 tablespoons of softened butter, 1/4 cup of fresh chopped parsley, and 2 minced garlic cloves.
Spread the butter on the shapes and bake on a cookie sheet in a preheated 400-degree oven for 12 to 15 minutes, or until the bread turns light brown.
NOTE: Here's a St. Patrick's Day twist on a kid-friendly favorite: garlic
bread with a healthy helping of chopped parsley for flavor, nutritional pizzazz
and, of course, color.
GREEN MASHED POTATOES Back to Top
Add green food coloring while mashing.
HOMEMADE LIMEADE Back to Top
1 cup of sugar
12 freshly squeezed limes
6 cups of cold water
In a half-gallon jug, mix 1 cup of sugar, juice from 12 freshly squeezed
limes, and 6 cups of cold water. Serve over ice. Makes 8 glasses.
LEPRECHAUN SMOOTHIE Back to Top
1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tablespoons sugar
2 (12-ounce) can lemon-lime soda
1 to 2 cups ice, crushed
Blend the sherbet, limeade and sugar. Stir in the soda and ice. Pour into
glasses.
LEPRECHAUNS SHAKE Back to Top
1 cup skim milk
2 scoops vanilla nonfat frozen yogurt
1 teaspoon peppermint extract
2-3 drops green food coloring
Pour all ingredients into a blender and whirl until smooth and green. Serve
with a shamrock.
MARBLED CHOCOLATE BROWNIES Back to Top
1-1/3 cups all-purpose flour
1/3 cup Baking Cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups granulated sugar
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1/2 cup unsweetened applesauce
2 tablespoons margarine
3 egg whites
1 teaspoon vanilla extract
4 ounces light cream cheese (Neufchâtel), softened
1 tablespoon granulated sugar
1 tablespoon nonfat milk
Combine flour, cocoa, baking soda and salt in small bowl. Heat 1-1/4 cups
sugar, morsels, applesauce and margarine in large, heavy-duty saucepan over low
heat, stirring constantly just until morsels are melted. Remove from heat. Stir
in egg whites. Add cocoa mixture and vanilla extract; stir well. Spread into
greased 13 x 9-inch baking pan. Stir together cream cheese, 1 tablespoon sugar
and milk in small bowl. Drop by rounded teaspoon over batter; swirl over surface
of batter with back of spoon. Bake in preheated 325° F. oven for 22 to 28
minutes or just until set. Cool completely in pan on wire rack. Makes about
2-1/4 dozen brownies
MINI MORSEL SHORTBREAD SQUARES Back to Top
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 cups (12-ounce package) Semi-Sweet Chocolate Mini Morsels, divided
Preheat oven to 350° F.
Beat butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla
extract. Gradually beat in flour. Stir in 1 cup morsels. Press onto bottom of
ungreased 13 x 9-inch baking pan. Bake for 30 to 33 minutes or just until top is
light brown. Immediately sprinkle with remaining morsels. Let stand for 5
minutes or until morsels are shiny; spread evenly. Cool completely in pan on
wire rack. Makes 4 dozen squares
MINT BROWNIE PIE Back to Top
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine
2 tablespoons water
1-1/2 cups (9 ounces) Mint-Chocolate Morsels, divided
2 large eggs
1 teaspoon vanilla extract
Mint chocolate chip or vanilla ice cream (optional)
Toppings: Chocolate Flavor Syrup, toasted coconut, chopped nuts
Preheat oven to 325° F. Grease 9-inch pie plate.
Combine flour, baking soda and salt in small bowl. Combine sugar, butter and
water in medium, heavy-duty saucepan. Bring mixture just to a boil over medium
heat. Remove from heat. Stir in 1 cup morsels until mixture is smooth. Add eggs
one at a time, stirring well after each addition. Stir in vanilla extract. Add
flour mixture; stir until smooth. Stir in remaining 1/2 cup morsels. Spread into
prepared pie plate. Bake for 30 to 40 minutes or until wooden pick inserted in
center comes out still slightly moist. Cool completely on wire rack. Serve with
ice cream, syrup, coconut and nuts. Makes 8 servings
MINT CHOCOLATE MACAROONS Back to Top
1-1/2 cups (9 ounces) Mint-Chocolate Morsels
3 large egg whites
1/4 cup granulated sugar
2-1/4 cups (7-ounce package) flaked or shredded coconut
Preheat oven to 350° F. Line baking sheets with foil or parchment paper.
Microwave morsels in small, microwave-safe bowl on HIGH (100% power) for 1
minute; stir. Microwave at additional 10- to 20-second intervals, stirring until
smooth. Cool to room temperature. Beat egg whites in large mixer bowl until
foamy. Gradually add sugar; beat until stiff peaks form. Fold in melted
chocolate and coconut. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes. Cool on baking sheets for 5 minutes; remove to wire
racks to cool completely. Makes about 2 1/2 dozen cookies
MINTY ICE CREAM Back to Top
1 package (4.67 ounces) chocolate-covered thin mint candies
1 quart Vanilla ice cream, softened
2 teaspoons Crème de menthe liqueur
1 (9-inch) chocolate crumb pie crust
Set aside 8 thin mint candies to garnish the pie. Chop the remaining candies
and place them in a large bowl. Add ice cream and 1 teaspoon of the cream de
menthe; mix well. Spoon the mixture into the pie crust. Sprinkle with the
remaining 1 teaspoon crème de menthe. Garnish the top with the reserved thin
mint candies, pressing them halfway into the ice cream. Cover and freeze at
least 4 hours, or until firm. Slice and serve. No crème de menthe? Mix a few
drop of green food color and 1 teaspoon mint extract into the ice cream instead.
Yield: 8 Servings
MOIST AND MINTY BROWNIES Back to Top
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine
2 tablespoons water
1-1/2 cups (10-ounce package) Mint-Chocolate Morsels, divided
1 teaspoon vanilla extract
2 large eggs
Preheat oven to 350° F. Grease 9-inch-square baking pan.
Combine flour, baking soda and salt in small bowl. Combine sugar, butter and
water in medium, microwave-safe bowl. Microwave on HIGH (100%) power for 3
minutes, stirring halfway through cooking time. Stir until smooth. Add 1 cup
morsels and vanilla extract; stir until smooth. Add eggs one at a time, stirring
well after each addition. Stir in flour mixture and remaining morsels. Spread
into prepared baking pan. Bake for 20 to 30 minutes or until wooden pick
inserted in center comes out clean. Cool in pan on wire rack.
SAUCEPAN METHOD:
Combine sugar, butter and water in medium, heavy-duty saucepan, stirring
constantly, just to boiling. Remove from heat. Add 1 cup morsels and vanilla
extract; stir until smooth. Add eggs one at a time, stirring well after each
addition. Stir in flour mixture and remaining morsels. Spread in prepared pan;
bake as above. Makes about 16 brownies
PISTACHIO SHAMROCK COOKIES Back to Top
1 cup butter or margarine
1 cup sugar
1 egg
2 cups flour
1 teaspoon grated lime peel
1 cup finely chopped pistachios
1 recipe lime icing, (recipe follows)
2 tablespoons butter or margarine
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel
Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios. Refrigerate dough 1 hour. Roll out dough 1/4-inch thick; cut shapes with shamrock-shaped cookie cutter*.
Preheat oven to 375°F.
Place cookies on ungreased baking sheet. Bake for 8 to 10 minutes or until
lightly browned; cool. Pipe lime icing to outline cookies.
LIME ICING
Combine butter, powdered sugar, milk and lime peel in a medium bowl. Mix until
smooth. Makes about 1/2 cup.
*NOTE: If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of heavy paper and cut cookie dough using pattern and sharp knife. Or cut with 2 to 2-1/2-inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.
Cooking Tips: Use green food coloring if you would like the icing to be deep
green.
PASTA WITH PESTO Back to Top
1-1/2 cups of tightly packed, washed and dried basil leaves
1/2 cup of walnuts
2 chopped garlic cloves
2/3 cup of olive oil
2/3 cup of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 pound of spinach linguine or fettuccine
Parmesan cheese to topping dish
Chop the basil leaves in a food processor or blender. Add the walnuts and chopped garlic cloves. Process until finely ground. With the machine running, slowly add the olive oil. Next, pour in grated Parmesan cheese, salt, and black pepper. Mix and then set aside.
Cook pasta according to package instructions.
Drain and toss with the pesto in a serving bowl. Top with more Parmesan cheese. Serves 4 to 6.
NOTE: The combination of Parmesan cheese, pasta and punchy ingredients in
pesto makes it a sure hit with kids.
SAINT PATRICK'S SOUP Back to Top
4 Tablespoons of butter or margarine
1 Cup of diced raw potatoes
1/2 cup of sliced onions
1 Cup of sliced mushrooms
1 pound of spinach
4 cups of Chicken Stock
1/4 Teaspoon of Ground Cloves
1/2 Cup of Irish oatmeal
Salt and pepper to season
Whipped cream
Melt the butter over a low heat in a skillet or pan. Add diced potatoes, mushrooms and sliced onions and fry until soft.
Wash spinach. Remove stalks and tough stems and chop finely.
Transfer carrots and onions, mushrooms and spinach to a saucepan and add the
stock, salt and pepper (to taste), cloves and diced potatoes. Stir in a 1/2 cup
of Irish Oatmeal and Simmer for 20 minutes.
Puree in blender or food processor.
Serve into open soup dishes with a teaspoon of whipped cream floating in
center.
ST PATRICK'S DAY OMELET Back to Top
6 Small eggs (or 4 Large ones)
1 Large cooked potatoes, mashed
Squeezed lemon juice
1 Tablespoon Chopped chives or scallions
Salt and peppers
1 Tablespoon Butter
Separate the eggs and beat the yolks: add to the mashed potato, mixing
thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the
butter in the omelet pan. Whisk the egg whites until stiff and stir them into
the potato mixture. Cook the mixture until golden, then run under the broiler to
finish and puff it up. Serve at once.
ST. PATRICK'S SHAMROCK COOKIES Back to Top
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 cup butter or margarine, softened
Preheat oven to 325°F.
In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy.
stir in vanilla. Add flour and salt to the butter and blend well.
With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick. Cut out cookies using a 3 inch Shamrock cookie cutter and place 2 inches apart on ungreased cookie sheets. Re-roll scraps.
Sprinkle green sugar crystals on each cookie.
Bake 20 to 25 minutes, until cookies are pale golden, not brown. Let stand 2 minutes. Remove to a rack and let cool completely. Makes 1-1/2 dozen
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup all-purpose flour
1/4 cup green sugar
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour
until well blended. Work with half the dough at a time; refrigerate remaining
dough until needed.
Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the
remaining balls in green sugar. To form each shamrock, place 2 balls with sides
touching and 1 ball on top on ungreased cookie sheets. For stems, divide each
reserved ball into 3 pieces. Roll each piece into ball, then in green sugar;
shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie
between 2 balls for stem.
Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to
cooling rack. Cool completely, about 15 minutes.
SHAMROCK APPETIZERS Back to Top
English Muffins with Cheddar Cheese and then green Bell Pepper on top!
SUGAR COOKIE SHAMROCKS Back to Top
1 package (18 ounces) Refrigerated Sugar Cookie Dough, well chilled
Green coarse sugar
Preheat 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; remove to wire
racks to cool completely. Makes 15 cookies
ST. PATTY'S DAY PANCAKES Back to Top
Tint your favorite pancake batter green with a little food coloring
then cook as usual. Arrange on your plate like a shamrock cutting a stem from one of the pancakes.
CABBAGE ROLL CASSEROLE Back to Top
2 pounds (900 grams) Ground Beef
1 large Onion, chopped
1 can Tomato Sauce (can = 28 ounces or <1 Litre)
3 to 4 pounds Cabbage, chopped (1.35 to 1.8 kilograms)
1 Cup (250 milliters) Uncooked Rice
1 teaspoon Salt (or less salt if you like)
2 cans Beef broth (low sodium is best) (can = 14 ounces or 438 militers)
Preheat oven to 350F (180C).
In a large skillet, brown beef over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add the cooked meat and mix well.
Put cabbage meat mixture into a 9 x 13-inch (23 x 30cm) casserole dish. Carefully pour broth over meat mixture.
Bake in the preheated 350F (180C) oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
POTATO & ONION SAUTE Back to Top
This side dish is a great way to use leftover baked potatoes.
Serves 4
1 large Onion, peeled, halved and thinly sliced
2 tablespoons Butter
1 Tablespoon Olive oil
4 medium Potatoes, baked (or boiled) and cooled
Salt and pepper to taste
Heat the oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from
the pan with a slotted spoon. Reserve. Slice the potatoes into 1/4-inch slices. Add to the hot pan and brown on both
sides. Return the onion to the pan, toss and season. Serve warm.
POTATO CASSEROLE Back to Top
1-1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs
Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to
low and cook 20 to 25 minutes or until potatoes are tender, drain; reserve.
Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk;
stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper
in lightly greased 1-1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter.
Add bread crumbd; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot!
YIELD: 4 servings
SWEET SHAMROCK MINT BROWNIES Back to Top
1 cup white sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup all-purpose flour
2 cups powdered sugar
1/2 cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. In a large bowl, cream together 1 cup sugar and 1/2 cup of
softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until
just blended. Spread the batter evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
In a small bowl, beat the powdered sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly
over the cooled brownies, then chill until set. In a small bowl over simmering water, or in the microwave, melt the
remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly,
then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into 1-inch squares.
The song playing on this page is
"When Irish Eyes Are Smiling"
