St. Patrick’s Day

St. Patrick’s Day Potluck Recipes

Corned Beef and Cabbage Pasta Mint Chocolate Chip Ice Cream Cake Broccoli Salad

 Broccoli Quinoa Casserole 

St. Patrick’s Day is almost here again and Potluck Time has your Irish and green recipes!  All of these recipes are fabulous, but you must make sure to check out our personal favorites this year:  Corned Beef and Cabbage Pasta, Guinness Cupcakes, and Irish Soda Bread!:

 

Broccoli Quinoa Casserole

Broccoli Salad

Cabbage Casserole

Corned Beef and Cabbage Pasta

Edamame Salad

Guinness Chocolate Cupcakes with Vanilla Frosting

Irish Oatmeal Cake

Irish Soda Bread

Key Lime Pie

Mint Chocolate Chip Ice Cream Cake

Pea Slaw

Potato Casserole

Spinach Cranberry Salad

Spinach Strawberry Salad

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Guinness Chocolate Cupcakes with Vanilla Frosting

guinness-chocolate-cupcakes3

Since I’ve seen so many recipes for Chocolate Stout cupcakes lately, I decided that I must make them for St. Patrick’s Day!  The stout makes them extra soft and fluffy.  I found this recipe on the Betty Crocker website and loved it because they only need a few ingredients and are so simple to make.  I chose to do a vanilla icing, but you can also do an Irish Cream frosting, which is perfect for an all adults potluck.

Ingredients:

1 box deviled foods cake mix

1 1/4 cups Guinness stout beer

1/2 cup vegetable oil

3 eggs

1 stick butter, softened

4 cups powdered sugar, sifted

2 tsp. vanilla

1/4 tsp. salt

4 T. milk

Using a mixer, combine together the cake mix, Guinness, oil, and eggs in a large bowl on low speed for 30 seconds.  Then, mix on medium high speed for another two minutes.

Line a regular-sized muffin tin with baking cups.  Scoop 1/4 cup batter into each tin.  If using a dark or nonstick pan, bake at 325 degrees (or 350 degrees if using a regular pan) for 18 minutes or until a toothpick inserted in the middle comes out clean.  Transfer to a rack and let cool.

In a separate bowl, mix the butter and powdered sugar until combined.  Add the vanilla, salt, and milk. Mix on medium speed until smooth and thoroughly combined.

Once the cupcakes are completely cooled, frost them, and store them in an airtight container until potluck time!  (I made them the day before and they were still wonderful, but I wouldn’t make them any earlier than that.)

St. Patrick’s Day Potluck Recipes!

Corned Beef and Cabbage Pasta Mint Chocolate Chip Ice Cream Cake Broccoli Salad

Broccoli Quinoa Casserole   lime-pecan-bars

St. Patrick’s Day potlucks are all about the Irish and green recipes.  Here are some of our favorites!:

Broccoli Quinoa Casserole

Broccoli Salad

Cabbage Casserole

Corned Beef and Cabbage Pasta

Edamame Salad

Guinness Chocolate Cupcakes with Vanilla Frosting

Irish Oatmeal Cake

Irish Soda Bread

Key Lime Pie

Mint Chocolate Chip Ice Cream Cake

Pea Slaw

Potato Casserole

Spinach Cranberry Salad

Spinach Strawberry Salad

Corned Beef and Cabbage Pasta

Corned Beef and Cabbage Pasta

Corned Beef and Cabbage Pasta is a perfect St. Patrick’s Day potluck dish!  The traditional corned beef and cabbage are combined with onions, butter, and egg noodles to make a hearty, flavorful dish.

You can also make this dish especially easy by buying already cooked corned beef and pre-shredded bags of cabbage.  Double the amount of beef, if you want and, if your budget allows.  The inspiration for this recipe came from The Chew, with variations on the amount of ingredients.

Ingredients:

1 lb. cooked corned beef

24 ozs. egg noodles, cooked

Reserved pasta water

2 medium white onions, sliced

4 cups shredded cabbage

1 stick butter

2 T. olive oil

Coarse dijon mustard, to taste

Salt, to taste

Pepper, to taste

Cook the egg noodles according to the package instructions and save three to four cups of the pasta liquid.  Set noodles aside.

Melt 1/2 stick butter and olive oil in a large pot over medium heat.  Add the white onion and cook until soft.  Add the cabbage and cook until soft.  Shred the corned beef and add to the onion cabbage mixture until heated through.

Add the egg noodles and remaining butter.  Cook until the butter is melted.  Add some of the reserved pasta water, as needed.  Keep in mind that the noodles will dry out some, so it’s better to add a little too much pasta water, as opposed to not enough.  (You especially want to add extra water if you’re going to make this dish ahead of time and then reheat before serving.)

Then, add mustard, salt, and pepper to taste.  Cooking until heated through.  Put into a serving bowl and you’re ready for potluck time!

 

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake

This is a twist on our classic Ice Cream Cake recipe using Mint Chocolate Chip Ice Cream Sandwiches and Andes mints. This version is a fun dessert for a St. Patrick’s Day potluck, but you can serve it anytime of the year. It’s super yummy and it literally takes five minutes to make!

Ingredients:

2 boxes (12 each) of mint chocolate chip ice cream sandwiches

2 small containers of plain Cool Whip (or 1 large container; you may not need it all but it’s better to have too much than not enough)

2 – 4.67 oz. packages of Andes Creme De Menthe Thins, unwrapped from individual wrappers and then crushed (this is the most difficult part of making this cake)

Unwrap the ice cream sandwiches.  Assemble one layer of sandwiches in the bottom of an ungreased 9 x 13″ glass pan.  Assemble a second layer of sandwiches on top of the first.  Spread Cool Whip on top of the sandwiches.  Sprinkle the crushed Andes Mints on top of the Cool Whip. Cover the cake with foil and gently press the mints into the Cool Whip.

Put the cake in the freezer until potluck time.  It can be made a few hours before, but also keeps in the freezer for several days (and so do the leftovers if you’re lucky enough to have any!).

St. Patrick’s Day Potluck Recipes

St. Patricks Day Collage

I had aspirations of making a crockpot Corned Beef and Cabbage recipe to include in our St. Patrick’s Day Potluck Recipes.  Unfortunately, time got away from me and it just isn’t going to happen (maybe next year!).  However, Potluck Time does have a few Irish favorites and some yummy green-themed recipes for your St. Patrick’s Day potluck.  And with any luck, and some extra time, I hope to add at least one more before next week!

Broccoli Quinoa Casserole

Broccoli Salad

Cabbage Casserole

Edamame Salad

Irish Oatmeal Cake

Irish Soda Bread

Key Lime Pie

Mint Chocolate Chip Ice Cream Cake

Pea Slaw

Potato Casserole

Spinach Cranberry Salad

Spinach Strawberry Salad

St. Patrick’s Day Recipes

St. Patrick’s Day is only a week away!

I’ve created a special section of Irish and green recipes so that you can bring something festive and delicious to your St. Patty’s Day potluck.  We have recipes for green salads, Irish Soda Bread, Key Lime Pie, and more.  Click here for the recipes!

Tamara

Cabbage Casserole

Cabbage Casserole

You don’t have to be a cabbage lover to enjoy this casserole!  It’s delicious and easy to make.  Joyce shared this recipe and it is one of her personal favorites.  It’s especially good served with sausages or as a side for a St. Patrick’s Day potluck.

Ingredients:

1/2 cup butter

1 medium sized head of green cabbage (about 2 1/2 lbs.) cored and thinly sliced

1 large onion, finely chopped

1 1/2 cups milk

4 eggs, lightly beaten

15 salted crackers, finely crushed (about 3/4 cup)

1 tsp. salt

1/4 tsp. black pepper

Preheat oven to 325 degrees.  Butter a 10 cup casserole dish.

Melt 1/2 cup butter in large pot.  Add cabbage and onion.  Cook over medium heat until softened, about 20 minutes.  Stir in milk.  Bring to a boil.  Lower heat to medium-low and simmer for 5 minutes.  Remove pot from heat.  Let cool slightly.

Gently stir in eggs.  Add 1/2 cup crushed crackers, salt, and pepper.  Pour into prepared casserole dish.  Dust top evenly with remaining crushed crackers.

Bake for 30 minutes or until heated through and the top is golden brown.