10 St. Patrick's Day Recipes With a Wee Bit of Extra Charm

St. Patrick's Day Recipes to Add a Twist to Your Irish Favorites

Corned Beef and Cabbage Breakfast Hash

Turn your leftover corned beef into a delicious breakfast hash with this St. Patrick's Day twist on a traditional Irish dinner.

• 2 cups cooked corned beef, diced
• 4 cups russet potatoes, peeled and diced
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the potatoes, onions, and bell pepper. Cook until the potatoes are tender and browned, stirring occasionally.
2. Add the corned beef and black pepper. Cook until the corned beef is heated through.
3. Serve hot, garnished with parsley.

Clover Pepper Poppers

Add some heat and luck to your St. Patrick's Day appetizers with these clover pepper poppers.

• 12 mini sweet peppers
• 4 ounces cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions:

1. Cut off the tops of the peppers and remove the seeds and membranes.
2. In a small bowl, mix together the cream cheese, cheddar cheese, garlic powder, and onion powder.
3. Fill each pepper with the cheese mixture.
4. Bake at 375°F for 15-20 minutes, until the peppers are tender and the cheese is melted and bubbly.

Corned Beef and Cabbage Egg Rolls

Your favorite St. Patrick's Day dinner gets a crunchy twist with these corned beef and cabbage egg rolls.

• 12 egg roll wrappers
• 1 cup corned beef, shredded
• 1 cup green cabbage, shredded
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 tablespoon soy sauce

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the corned beef, cabbage, cheddar cheese, olive oil, and soy sauce.
3. Place an egg roll wrapper on a cutting board and spoon 2-3 tablespoons of the filling onto the center of the wrapper.
4. Roll up the egg roll wrapper, tucking in the sides as you go, and place it seam-side down on the prepared baking sheet.
5. Repeat with the remaining egg roll wrappers and filling.
6. Bake for 15-20 minutes, until the egg rolls are golden brown and crispy.

Guinness Beef and Stout Pie

Take your beef and stout pie to the next level with this St. Patrick's Day recipe that features Guinness.

• 2 tablespoons olive oil
• 1 pound stewing beef, cubed
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 cups beef broth
• 1 cup Guinness stout
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
3. Add the tomato paste, beef broth, Guinness, and thyme. Bring to a boil, then reduce the heat and simmer for 1 1/2-2 hours, until the beef is tender.
4. In a small bowl, whisk together the cornstarch and water. Stir into the beef mixture and cook for 5-10 minutes, until thickened.
5. Preheat the oven to 400°F. Roll out the puff pastry on a lightly floured surface and cut out a circle slightly larger than the top of the pie dish.
6. Transfer the beef mixture to a deep dish pie plate. Place the puff pastry on top of the beef mixture and trim any excess pastry. Brush the pastry with the beaten egg.
7. Bake for 20-25 minutes, until the pastry is golden brown.

Reuben Dip

Serve up your favorite sandwich as a dip with this St. Patrick's Day inspired recipe.

• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup Thousand Island dressing
• 1 cup sauerkraut, drained and rinsed
• 1 cup corned beef, chopped
• 1 cup shredded Swiss cheese

Instructions:

1. In a large bowl, mix together the cream cheese, mayonnaise, sour cream, and Thousand Island dressing until smooth.
2. Stir in the sauerkraut, corned beef, and Swiss cheese.
3. Transfer the mixture to a baking dish. Bake at 350°F for 20-25 minutes, until hot and bubbly.

Corned Beef and Cheddar Potato Bites

These bite-size appetizers are the perfect way to enjoy your St. Patrick's Day dinner in a handheld form.

• 24 small red potatoes
• 1 cup corned beef, diced
• 1/2 cup shredded cheddar cheese
• 4 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F.
2. Cut a small slice off the bottom of each potato so that it will stand upright. Use a melon baller or spoon to scoop out a small hole in the top of each potato.
3. In a small bowl, mix together the corned beef, cheddar cheese, and melted butter.
4. Spoon the corned beef mixture into each potato.
5. Bake for 20-25 minutes, until the potatoes are tender and the filling is heated through.
6. Serve hot, garnished with parsley.

Slow Cooker Corned Beef and Cabbage

Enjoy a traditional Irish meal without spending all your time in the kitchen with this slow cooker recipe.

• 3 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 1 onion, chopped
• 1 corned beef brisket (3-4 pounds)
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 head cabbage, cut into wedges

Instructions:

1. In a 6-quart slow cooker, layer the carrots, potatoes, and onion.
2. Place the corned beef on top and season with black pepper and thyme.
3. Add enough water to cover the corned beef.
4. Cover the slow cooker and cook on low for 8-10 hours, until the corned beef is tender.
5. During the last hour of cooking, add the cabbage wedges to the slow cooker.
6. Serve hot with the vegetables and cooking liquid.

Pistachio Pudding Cookies

Add some green to your St. Patrick's Day dessert with these naturally colored pistachio pudding cookies.

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 (3.4-ounce) package pistachio pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped pistachios

Instructions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, sugar, and pudding mix until light and fluffy.
3. Add the eggs and vanilla extract and mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
5. Stir in the chopped pistachios.
6. Drop dough by tablespoonfuls onto the prepared baking sheet.
7. Bake for 10-12 minutes, until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Bailey's Irish Cream Scones

Indulge in a St. Patrick's Day breakfast treat with these Bailey's Irish Cream scones.

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold and cut into small pieces
• 1/2 cup buttermilk
• 1/4 cup Bailey's Irish Cream
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 tablespoon Bailey's Irish Cream
• 1 tablespoon milk

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the buttermilk, Bailey's Irish Cream, and vanilla extract. Add to the flour mixture and stir until just combined.
5. Transfer the dough to a lightly floured surface and knead gently until it comes together in a ball. Pat into a circle about 1 inch thick and cut into 8 wedges.
6. Transfer the wedges to the prepared baking sheet and bake for 15-20 minutes, until golden brown.
7. In a small bowl, whisk together the powdered sugar, Bailey's Irish Cream, and milk until smooth. Drizzle over the scones.

Bailey's Irish Cream Cheesecake Bars

End your St. Patrick's Day feast on a sweet note with these Bailey's Irish Cream cheesecake bars.

• 20 Oreo cookies
• 4 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup Bailey's Irish Cream
• 1/4 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 tablespoons Bailey's Irish Cream

Instructions:

1. Preheat the oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
2. Crush the Oreo cookies in a food processor or blender until finely ground. Transfer to a bowl and stir in the melted butter.
3. Press the cookie mixture into the bottom of the prepared pan. Bake for 10 minutes. Let cool while you prepare the filling.
4. In a large bowl, beat the cream cheese and sugar until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the Bailey's Irish Cream, flour, and vanilla extract.
7. Pour the cheesecake filling over the cooled crust.
8. Bake for 35-40 minutes, until the cheesecake is set. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
9. In a large bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and Bailey's Irish Cream and beat until stiff peaks form.
10. Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars and serve with whipped cream.

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Creative Irish Recipes for St. Patrick's Day
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