The days leading up to St. Patrick’s Day are now being counted; which means 90% of the population is getting ready to embrace traditional Irish cultures, kiss everyone they know because they are Irish, and consume all kinds of green food and beverages. The most popular Irish recipes used on St. Patrick’s Day are corned beef and cabbage, fish and chips, and lamb stew; however we have ten fun and tasty St. Patty’s Day inspired alternative recipes to help you celebrate in style.
Get the kids excited for St. Patrick’s Day by printing out some coloring sheets of shamrocks and St. Paddy’s Day pictures. You can also share with them some family friendly St. Patrick’s Day trivia! Everybody loves cupcakes, so checkout these St. Patrick’s Day cupcake pictures and ideas.
Leprechaun lime lush
- Layer 1: 2 cups pretzels, crushed; 3/4 cup butter, melted; 3 tablespoons sugar
- Layer 2: 1 (8 oz.) pkg. cream cheese, softened; 3/4 cup sugar; 1 (8 oz.) container cool whip (about 2 cups); Food coloring, green
- Layer 3: 1 (6 oz.) box jello, lime; 2 cups water, boiling; 1 (20 oz.) can crushed pineapple, undrained
- Layer 4: 1 8-ounce container cool whip (about 2 cups)
- Layer 1: 1. Preheat oven to 400 degrees. 2. Mix pretzels, butter and sugar. Press into 13×9″ baking dish and bake for 8 minutes. Remove from oven and cool.
- Layer 2: 1. Beat together cream cheese and sugar. Fold in cool whip, and tint green with food coloring. 2. Spread over cooled pretzel crust and refrigerate until well chilled.
- Layer 3: Dissolve jello in boiling water. Add pineapple. Allow mixture to cool and set slightly before pouring over cream cheese mixture.
- Layer 4: Top with cool whip when layer 3 is completely set.
St. Paddy’s dinner for the wee ones
- 1 box fun shaped pasta (mini sea shells, bowtie, wagon wheel, etc)
- 1 jar Alfredo sauce, or a healthy dash of olive oil
- Green food coloring or food paste
- Boil pasta as directed; After draining pasta, add a couple drops of green food coloring or paste and stir well; You can also add the green coloring or paste to the Alfredo sauce
- To add in a veggie, stir in some green peas, green beans, baby spinach
What you need:
- green fruits – apple, pear, honeydew melon, kiwi, grapes; wooden skewers
What you do:
- Slice the apples, pears, & kiwi to your desired size and shape (when cutting your melon cut them into a large rectangular shape because they will be the base of the skewer and hold it upright.
How to assemble
- Slide the fruit onto the skewer and fill about 1/2 way, any further up and it will be top heavy, use the melon as the base of the skewer so that it will stand upright
St. Patrick’s spinach and chicken salad pasta
- 5 cups cubed cooked chicken (about 3 whole breasts)
- 2 cups green grape halves
- 1 cup snow peas
- 2 cups packed torn spinach
- 2-1/2 cups sliced celery
- 7 ounces spiral pasta or elbow macaroni, cooked and drained
- 1 jar (6 ounces) marinated artichoke hearts, drained and quartered
- 1/2 large cucumber, sliced
- 3 green onions with tops, sliced
- Large spinach leaves, optional
- Oranges slices, optional
- 1/2 cup canola oil
- 1/4 cup sugar
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon dried minced onion
- 1 teaspoon lemon juice
- 2 tablespoons minced fresh parsley
- In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate.
- Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaf and garnish with oranges. Yield: 8-10 servings.
Leprechaun poke cake
- 1 package white cake mix
- 2 packages (3 ounces each) lime gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- Green sprinkles
- Prepare and bake cake according to package directions, using a greased 13×9-in. baking dish. Cool on a wire rack 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside
- With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.
- In a large bowl, whisk milk and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving. Yield: 12-15 servings.
Amy’s shepherd’s pie
- 4-5 red potatoes
- 3 large cloves garlic (you can use dry minced)
- 1 pound extra-lean ground beef
- ¼ c Worcestershire sauce
- 2 tablespoons flour
- 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
- 1 envelope brown gravy + 1 cup water (stir)
- 2 tablespoons ketchup
- 1 stick butter or ¾ c plain low fat yogurt or ¾ c sour cream
- 1/2 cup Shredded Sharp Cheddar Cheese, divided
- Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat with the Worcestershire sauce in large nonstick skillet. Stir in flour; cook 1 min.
- Add mixed vegetables, gravy and ketchup; cook 5 min., stirring frequently.
- Heat oven to 375 degrees F.
- Drain potatoes; return to pan. Add butter, yogurt or sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
- Spoon meat mixture into 8-inch square baking dish; cover with potatoes
- Bake for 30 minutes, then top with remaining cheese. Back 5-10 more minutes for the cheese to melt.
St. Patrick’s pops
- Bag of Mini Pretzels
- Wilton Candy Melts (Green)
- Lollipop Sticks
- Wax Paper
How to make:
- Place the candy melts in a microwave-safe dish. Melt according to package guidelines. Normally, you can melt about half the bag for about 1 minute and 30 seconds, checking on it every 30 seconds to mix.
- Dip each pretzel into the green chocolate with small tongs or fork. You can cover the pretzels completely or let the access chocolate drip off. If your pretzels get drenched, you are in for a delicious treat!
- Arrange the pretzels into the shape of a shamrock on wax paper. You’ll need three pretzels for each shamrock, making sure all the pretzels touch — this will help them adhere as the chocolate dries. Place your stick on top of the pretzels and drizzle with more chocolate to seal. Let set for several minutes and decorate with colorful sprinkles.
Lucky loaf of pound Cake
- 2 packages (16 ounces each) pound cake mix
- 10 drops green food coloring
- 1/2 teaspoon peppermint extract
- 1 cup confectioners’ sugar
- 1/8 teaspoon peppermint extract
- 3 to 5 teaspoons 2% milk
- Preheat oven according to package directions. Grease a 9×5-in. loaf pan.
- Prepare one package cake mix according to package directions, adding food coloring and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs.
- Cut cooled cake into 1-in.-thick slices. Cut slices with a 2-1/2-in. shamrock-shaped cookie cutter (save remaining cake for another use). Stand shamrock slices at an angle in a greased 9×5-in. loaf pan.
- Prepare remaining cake mix according to package directions. Pour batter around and over shamrock slices. Bake and cool as package directs.
- For glaze, in a small bowl, mix confectioners’ sugar, extract and enough milk to reach desired consistency. Pour glaze over cake, allowing some to flow over sides. Yield: 1 loaf (16 slices).
- Remaining pound cake may be cubed and served in dessert dishes, layered with warm fudge sauce. Top with chopped mint Andes candies.
St. Paddy’s innocent punch
- 2 quarts water
- 2 cups sugar
- 2 envelopes unsweetened lemon-lime soft drink mix
- 1 can (46 ounces) unsweetened pineapple juice
- 1 liter ginger ale, chilled
- 1 quart lime sherbet
- In a punch bowl, combine the water, sugar and soft drink mix; stir until dissolved.
- Stir in pineapple juice. Refrigerate until chilled.
- Just before serving, stir in ginger ale and top with scoops of sherbet. Yield: 6 quarts.
Irish spiked chocolate mousse
- 2 tsp. unflavored gelatin
- 2 Tbsp. cold water
- ¼ c. boiling water
- ½ c. sugar
- 2 Tbsp. cocoa powder (for a more intense chocolate flavor, add 1 additional Tbsp.)
- 1½ c. heavy cream, very cold
- ½ c. Bailey’s, very cold
- 1 tsp. vanilla
- Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
- Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
- *Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.*
- Stir together sugar and cocoa in small mixing bowl; add heavy cream.; Beat at medium speed until stiff peaks form; gradually pour in Bailey’s, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form
- Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.); Chill 1 hour or until ready to serve.