St. Patrick’s Day Recipes for Lucky You!
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Whether you’re throwing a party, preparing food for a small group of people, or just want to treat yourself, St. Patrick’s Day is a great excuse to have special food. After going through a multitude of websites and a plethora of reviews by other people, I have gathered three recipes that are perfect for St. Patrick’s Day
among which everyone will find at least one recipe they will absolutely love.
Irish Soda Bread
Recipe Courtesy of allrecipes.com
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons butter
- 1 cup buttermilk
- ½ cup dried currants
- Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
- Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut ½ inch deep cross side to side. Score with cross ½ inch deep on the top.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.
Recipe Courtesy of tasteofhome.com
- 1 ½ pounds red potatoes, cut into 1-inch cubes
- 7 ½ cups chopped cabbage
- 8 green onions, chopped
- 1 cup fat-free milk
- ⅓ cup reduced-fat butter
- ¾ teaspoon salt
- ¼ teaspoon pepper
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking.
- Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft.
- Drain potato mixture. Mash with milk mixture, butter, salt and pepper.
Chocolate Mint Brownies
Recipe Courtesy of bettycrocker.com
- 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- ¼ cup butter, softened
- 4 oz cream cheese, softened
- ¼ cup heavy whipping cream
- 4 cups powdered sugar
- ¼ to ½ teaspoon mint extract
- 3 drops liquid green food color
- ½ cup heavy whipping cream
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- ½ cup butter
- 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease bottom only of foil.) Make brownie mix as directed on box for 13×9-inch pan. Cool completely, about 1 1/2 hours.
- 2 In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add ¼ cup whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Add mint extract and food color; blend well. Spread over cooled brownies. Refrigerate about 1 hour or until set.
- 3 Meanwhile, in nonstick 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
- 4 Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting, let stand 20 minutes at room temperature. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.