A St. Patrick’s Day Sandwich
In honor of the day when everyone is Irish, welcome family and friends to a traditional St. Patrick’s Day lunch with this Reuben Sandwich recipe.
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Reuben Sandwich
Servings: 2
- 2 tablespoons butter, softened
- 4 slices rye and pumpernickel swirl bread
- 4 slices swiss cheese
- 6 ounces corned beef
- 2 tablespoons, plus 2 teaspoons, Thousand Island Dressing, divided
- 4 tablespoons sauerkraut
- Heat nonstick skillet over medium heat.
- Spread 1 tablespoon butter on one side of two bread slices. Place buttered side down in heated skillet. Add two slices cheese to each bread slice. Spread 2 tablespoons dressing over cheese slices. Add 3 ounces corned beef to each bread slice.
- Spread 2 teaspoons dressing over corned beef. Spread 2 tablespoons sauerkraut over corned beef.
- Spread remaining butter on one side of remaining bread slices. Place buttered side up on top of sauerkraut.
- Cook 4-7 minutes each side, flipping once, until golden brown and cheese is melted.
SOURCE:
Culinary.net
Baked Bread to Celebrate St. Patrick’s Day
From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd.
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Watch video to see how to make recipe!
Irish Potato Bread
- 2 medium or large russet potatoes
- 1 egg
- 1 egg white
- 1/3 cup canola oil
- 3/4 cup milk
- 2 tablespoons green onion, minced
- 1/2 teaspoon caraway seeds
- 3 1/4 cups all-purpose flour, plus additional for dusting and kneading
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- Heat oven to 375° F.
- Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.
- Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
- Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.
- Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.
SOURCE:
Culinary.net
Lucky Shamrock Cookies
It’s your lucky day because you don’t have to search for the pot of gold under the rainbow for this winning recipe. Throw out the old Irish classics and sweeten things up this year with some mint chocolate chip fun.
If you’re in a crunch for St. Patrick’s Day and need something glowing with green, here is a dessert that is sure to have everyone coming back for seconds (and more).
These Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.
To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.
Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.
With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too. One of the best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.
After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.
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Watch video to see how to make this recipe!
Mint Chocolate Chip Cookies
Servings: 24-32
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 30 drops green food coloring
- 1 teaspoon peppermint extract
- 1 package (12 ounces) chocolate chips
- Heat oven to 375 F.
- In large bowl, mix flour, baking soda and salt until blended. Set aside.
- In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined.
- Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet.
- Bake 11-14 minutes, or until edges are lightly browned.
- Cool on wire racks.
SOURCE:
Culinary.net
Lucky Mint Brownie Perfection
How lucky you must be to come across this recipe just in time for St. Patrick’s Day. This one is a twisted combination of mint and sweet chocolate that’s sure to have almost anyone’s taste buds screaming “yum.” This dessert might just be the pot of gold at the end of your rainbow this year.
These Mint Brownies have three delicious layers. First, a supreme brownie on bottom. Then a fluffy, green mint layer that’s full of flavor and color. Last, but definitely not least, a chocolate layer on top made with chocolate chips, butter and a little whipping cream.
All of these layers create a smooth, sweet, minty, bite-sized dessert perfect for any occasion but especially St. Patrick’s Day. The green mint color really pops off the plate, giving it some extra flare and an appetizing glow.
To start, create the soft, chocolate filled brownie. Combine brownie mix, vegetable oil, one egg, water and the chocolate syrup pouch. Bake and cool completely.
Then it’s time for some colorful, festive fun. Make the filling with powdered sugar, butter, whipping cream, softened cream cheese, a splash of peppermint extract and a few drops of green food coloring. Beat and pour over the cooled brownie pan.
The last layer is simple. In a saucepan, melt whipping cream, chocolate chips and butter until smooth. When it’s cooled to lukewarm, pour it over the filling for the final layer.
Refrigerate the Mint Brownies for two hours before serving. Cut them into bite-size pieces for small chunks that will melt in your mouth.
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Watch video to see how to make this recipe!
Mint Brownies
Servings: 9-12
- Nonstick cooking spray
- 1 box supreme brownie mix with chocolate syrup pouch
- 3 tablespoons water
- 1/3 cup vegetable oil
- 1 egg
Filling:
- 3 1/2 cups powdered sugar
- 1/4 cup butter, softened
- 1/4 cup whipping cream
- 5 ounces cream cheese, softened
- 1/2 teaspoon peppermint extract
- 5 drops green food color
Topping:
- 1/2 cup whipping cream
- 1 bag (12 ounces) chocolate chips
- 1/2 cup butter
Heat oven to 350 F.
- Spray 8-by-8-inch pan with nonstick cooking spray.
- In large bowl, mix brownie mix, water, oil and egg until combined. Pour into prepared baking pan. Bake 35 minutes. Cool completely, about 1 hour.
- To make filling: In large bowl, beat powdered sugar, butter, whipping cream, cream cheese, peppermint extract and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.
- To make topping: In saucepan, melt whipping cream, chocolate chips and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours, or until set.
- Before serving, let brownies set 10 minutes at room temperature.
Tips: Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.
SOURCE:
Culinary.net