St. Patrick’s Day Fun in the Kitchen

Are you in need of suggestions for some treats to serve the family and friends this St. Patrick’s Day?  Well look no further, we have some goodies for you.

Leprechaun Treats

Fun for the wee ones, and even more fun to eat!

You Will Need:

6 Tablespoons Butter

1 Bag Mini Marshmallows, divided

1 Tablespoon Vanilla Extract

3 Cups Rice Krispies Cereal

3 Cups Lucky Charms Cereal

3-4 Drops Green Food Coloring


Melt the butter in a saucepan over medium-low heat.

Remove 1 cup of marshmallows from the bag and set aside. Add the remaining marshmallows to the melted butter and stir over low heat until the marshmallows have melted and there are no lumps.

Remove the marshmallow mixture from the heat and stir in the vanilla extract and food coloring.

Place the Rice Krispies cereal and Lucky Charms cereal in a large bowl. Pour the marshmallow mixture over the cereal and stir until fully incorporated. Stir in the reserved 1 cup of marshmallows.

Grease a 9×13 pan or baking sheet with cooking spray or add parchment paper to the bottom of the pan.

Pour the cereal and marshmallow mixture onto the pan and gently press to spread it out. Don’t press too much, or the treats will become hard later. Allow the treats to cool and then cut into squares. Keep them covered in an airtight container and they should taste good for 2-3 days.


Dublin Delight

Fun for the Grown-Ups!

3 Parts Vodka

1 Part Midori Liqueur

Splash of Amaretto

Garnish: Cherry

Mix all ingredients except the cherry in a cocktail shaker. Strain into a rocks glass filled with ice. Garnish with a cherry.


Traditional Irish Stew

The difference between Irish Stew and Beef Stew is the use of lamb or mutton instead of beef.  A hearty dish for everyone to enjoy!

You Will Need:

2 tablespoons vegetable oil, divided

1 pound lamb cutlets* or mutton (bones removed, cut into 2-inch chunks), divided

2 pounds potatoes (peeled and cut into quarters), divided

1 cup roughly chopped carrots, divided

1 cup roughly chopped onion, divided

1 cup finely sliced leeks, cleaned and divided

2 tablespoons all-purpose flour

3 cups dark beef stock (1 1/2 pints)

2 or 3 cabbage leaves, thinly sliced (optional)

Salt, to taste

Pepper, to taste

*Ground beef or beef stew meat can be substituted for the lamb.


Preheat the oven to 350 F.  In a large frying pan, heat 1 tablespoon of the oil until hot but not smoking. Add half of the lamb pieces and brown all over by turning in the hot oil.  Remove the lamb pieces with tongs and place them in a Dutch oven or ovenproof stockpot. Cover with half of the potatoes, half of the carrots, half of the onion, and half of the leeks.  Add the remaining oil to the frying pan and heat. Add the remaining lamb and brown all over as before and add to the Dutch oven.  Cover with the remaining potatoes, remaining onion, remaining leeks, and remaining carrots.

Add the flour to the still-hot frying pan and stir really well to soak up any fat and juices. Cook over low heat for 3 minutes.  Add the stock a ladle at a time and mix until you have a thick, lump-free sauce. You will not add all of the stock.  Pour this sauce over the lamb and vegetables.  Add the remaining stock to the Dutch oven, cover with a tight-fitting lid, and cook in the preheated oven for 1 hour.

Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn’t reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.  Season with salt and pepper to taste.  Serve piping hot with crusty bread and enjoy!




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