St. Patrick's Day treats are as satisfying as they are festive

Dated: March 4 2021

Views: 258

St. Patrick's Day is finally here — which means it's time to cook up a delicious Irish feast! Sure, any green food can pass as festive on March 17, but how could a St. Paddy's celebration be complete without some tasty Irish-inspired meals? Luckily, if you're craving a taste of the Emerald Isle, these St. Patrick's Day food ideas are as satisfying as they are festive — and best of all, they might just bring you the luck of the Irish.

Ingredients

  • 1 cup real mayonnaise
  • ⅔ cup bottled Thousand Island dressing
  • 4 oz chive and onion cream cheese softened
  • 1 cup sauerkraut rinsed and drained well
  • 6 oz Deli corned beef chopped
  • 2 cups shredded Swiss cheese
  • 1 tsp chopped fresh chives
  • rye bread, crackers or crostini for dipping

Instructions

Preheat the oven to 350°F. Spray a 1 ½ quart baking dish with cooking spray. Set aside.

In a medium-size mixing bowl using an electric mixer, cream together mayonnaise, Thousand Island, and cream cheese until fully combined.

Squeeze all excess moisture from sauerkraut. Add to the bowl with corned beef and 1 ½ cups cheese. Mix by hand until combined.

Spread evenly in dish. Sprinkle with remaining cheese.

Bake for 30 minutes or until bubbly and golden. Garnish with chopped chives. Serve immediately with rye bread, crackers or crostini for dipping.

Ingredients

  • 3 medium sweet onions sliced
  • 3 T. butter
  • 1 c. Guinness beer
  • 4 c. beef broth or use vegetable broth for a vegetarian option
  • 1 t. Worcestershire sauce
  • 4 slices of frozen Texas Toast Garlic Bread
  • 1 c. shredded Irish cheddar cheese

Instructions

Melt butter in a large saucepan over low heat. Add onions to the saucepan and cover. Cook for about 30 minutes, stirring occasionally.

Set heat on medium-high. Add beer and cook, uncovered, for 5-10 minutes, or until beer is reduced by about half.

Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils. Reduce the heat to low. Cover the pot and simmer for about 30 minutes.

Meanwhile, toast or bake the garlic bread according to package instructions.

Divide the soup between 4 bowls. Place one piece of toast on top of each bowl. Top each piece of toast with ¼ c. of Irish cheddar cheese.

Ingredients

  • 1/2 oz. Irish Cream liqueur
  • 1/2 oz. Creme de Cocoa liqueur
  • 1/2 oz. Creme de Menthe liqueur
  • Whipped Cream and Chocolate Mints for toppings

Instructions

In a large shot glass or small rocks glass, add 1/2 oz. of the Creme de Menthe liqueur at the bottom of the glass (or 1/3 full). Then add the Creme de Cocoa and top with the Irish Cream liqueur.

If desired, top the shot with whipped cream and a chocolate mint for garnish. Enjoy right away.

Notes

For best results chill the liqueurs beforehand.

Ingredients

For the cookies:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1/2 cup sugar
  • 1/2 cup vegan butter, or vegetable shortening
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup cereal marshmallows + extra for garnish
  • For the ice cream sandwiches:
  • 2 – 3 pints Hudsonville Ice Cream Dairy Free Mint Fudge Cookie

Instructions

To make Lucky Charms cookies:

Preheat oven to 350˚F and line a baking sheet *affiliate link with parchment paper *affiliate link.

In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt. Set aside

In a large bowl with an electric mixer *affiliate link, beat the butter and sugar until light and fluffy.

Add egg and vanilla, beating until each has been incorporated.

Mix in marshmallows until evenly distributed.

Scoop cookies onto baking sheet *affiliate link, about 2 tablespoons in size, a few inches apart.

Bake for 10 – 12 minutes, or until the tops have just set but haven’t started to turn brown.

Remove from oven and press additional marshmallows into the tops while cookies are still warm.

Allow the cookies to rest for a few minutes before transferring to a cooling rack.

To make the ice cream sandwiches:

Let cookies cool completely before assembling ice cream sandwiches

Scoop about 1/3 cup of softened ice cream between two cookies.

Serve immediately or freeze for later.

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Kathleen Patricia Comerford

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