Saint Patrick’s Day Recipes

St. Patrick’s Day is just one week away and if you haven’t planned your menu for guests, Pocket Ranger® has many Saint Patrick’s Day recipes to choose from! Try making one of these recipes and let us know how it comes out on our social media pages!

St. Patrick’s Day Muffins (Savory Potato Muffins)

Courtesy of food.com

Savory potato muffins on a white plate for Saint Patrick’s Day Recipes

Image: recipeofhealth.com

This recipe would be a great side dish! Makes 4-6 servings.

 Ingredients:

  • 2 medium potatoes (peeled and cut into ½ inch cubes)
  • 2 ¾ cups all purpose flour
  • 1 tablespoon baking powder
  • 1 pinch salt (or to taste)
  • 1 egg (lightly beaten)
  • 4 tablespoons fresh chives or spring onions chopped
  • 3 tablespoons fresh parsley chopped
  • ½ cup grated yellow cheese

Directions:

  1. Pre-heat the oven to 350 degrees F.
  2. Grease a 12 cup muffin pan or use paper liners (use green or liners patterned with shamrocks).
  3. In a saucepan, cook the potatoes in boiling salt water for 8 minutes.
  4. Drain and rinse the potatoes under cold water and leave to the side.
  5. In a medium bowl, combine the flour, salt and baking powder.
  6. In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley.
  7. Stir the flour mixture into the egg mixture. Then, gently fold in potatoes. Add the cheese.
  8. Spoon into muffin tins and bake for 20 minutes. You can top off with cheese, sesame seeds or flax seeds.
  9. Remove pan from the oven and let it cool for 5 minutes. Remove muffins and cool on rack.

 Irish Lamb Stew

 Courtesy of allrecipes.com

Irish lamb stew in a plate with bread

Image: www.dishmaps.com

This traditional Irish stew will keep your guests coming back for more! What’s best about this stew is that it taste even better as leftovers! (Recipe makes 10 servings.)

Ingredients:

  • 1 ½ lbs. of thickly sliced bacon, diced
  • 6 lbs. boneless lamb shoulder, cut into 2 inch pieces
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup all-purpose flour
  • 3 minced garlic cloves
  • 1 large onion, chopped
  • ½ cup water
  • 4 cups beef stock
  • 2 teaspoons white sugar
  • 4 cups diced carrots
  • 2 large onions, cut into bite size pieces
  • 3 potatoes
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup white wine

Directions:

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until brown. Drain, crumble and set to the side.
  2. Put lamb, salt, pepper and flour in large mixing bowl. Toss to coat meat and then, brown meat in frying pan with bacon fat.
  3. Place meat into a stockpot (leave ¼ cup of fat in frying pan). Add garlic and yellow onion and sauté until the onions become golden. Deglaze frying pan with ½ cup water and add the garlic, onion mixture to the stockpot with bacon pieces, beef stock and sugar. Cover and simmer for 1-½ hours.
  4. Add carrots, onions, potatoes, thyme, bay leaves and wine to pot. Reduce heat and simmer covered for 20 minutes until all vegetables are tender.

Leprechaun Hat Cookies

Courtesy of bettycrocker.com

Green Leprechaun Hat Cookies

Image: www.pinterest.com/pin/89860955039244519

These adorable little hats are the perfect dessert for your guests! This recipe serves 24.

Ingredients:

  • 1 pouch Betty Crocker sugar cookie mix (or chocolate chip cookie mix)
  • ½ cup butter or margarine, softened
  • 1 egg
  • 1 container (1 lb.) Betty Crocker Rich and Creamy vanilla frosting
  • ¼ teaspoon Betty Crocker green gel food color
  • 24 large marshmallows
  • 24 small chewy chocolate candies (1 inch)
  • 12 small green gumdrops

Directions:

  1. Heat oven to 375 degrees F. In a medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
  2. Bake 10-12 minutes or until edges are light golden brown. Right after, place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool for 15 minutes.
  3. Microwave frosting on high for 30 seconds and then stir. Frosting should be thick, but also a spoon-able glaze. Stir food coloring into frosting, adding more if needed. Spoon warm frosting over each cookie and allow excess to drip off. Let stand or 20 minutes.
  4. Roll chocolate candies into ropes. Flatten with a rolling pin into 1/8-inch thick ribbons. Cut into strips with scissors to resemble hatbands. Arrange around the base of the marshmallow on each cookie. Cut gumdrops crosswise in half and reshape if needed. Press cut each side onto the hatband. Lift cookie onto serving platter with pancake turner, leaving excess frosting behind.

These recipes are great for overnight stays at a state park. Download your state’s Pocket Ranger® app to search for great cabins nearest you and much more.

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