Cookin' for St. Patrick's Day

Do you host a St. Patrick’s Day celebration? We have a few recipes for cookin’ up a yummy meal.

Let us know if there is something you would like us to put in our column, or if you have a recipe to share, please submit to

Dressed Up Irish Coffee


Level: Easy

Total: 10 min

Active: 10 min

Yield: 1 drink


1 c. hot brewed coffee

1 tsp. light brown sugar

1-1/2 oz. Irish cream whiskey

1 oz. Irish whiskey

1/2 oz. peppermint schnapps

Whipped Cream, recipe follows, for topping

Shaved dark chocolate, for garnish, optional


Whipped Cream:

1/2 c. heavy whipping cream

1 T. confectioners’ sugar

1 tsp. pure vanilla extract 


Pour the hot coffee into a mug and add the sugar. Stir until the sugar melts. Stir in the Irish cream, Irish whiskey and schnapps. Top with a nice dollop of Whipped Cream and some shaved dark chocolate if using.

Whipped Cream: Add the heavy cream, confectioners’ sugar and vanilla extract to a large bowl. Beat with a hand mixer until soft peaks appear. Yield: 2 servings


St. Patrick’s Day Mint Schnapps Shakes


Level: Easy

Total: 5 min

Prep: 5 min

Yield: 2 servings


1 pt. vanilla ice cream (2 c.)

1/4 c. peppermint schnapps

1/2 tsp. pure vanilla extract

3 to 4 drops green liquid food coloring

2 mint sprigs 


Blend the ice cream, peppermint schnapps, vanilla and food coloring in a blender until smooth. Pour into two serving glasses and garnish each with a mint sprig.


St. Patrick’s Day Spinach Pancakes and Corned Beef Hash


Level: Easy

Total: 20 min

Active: 20 min

Yield: 4 servings



1 c. whole milk

1 lg. egg

1 c. frozen chopped spinach, defrosted & squeezed dry (about 3-4 oz. after squeezing)

1/3 c. loosely packed chopped chives

1 c. all-purpose flour

1 tsp. baking powder

Kosher salt & freshly ground black pepper

1 c. grated sharp or medium Cheddar cheese

1 to 2 T. unsalted butter


Fried Eggs:

1 T. olive oil

4 lg. eggs

Kosher salt & freshly ground black pepper



2 c. prepared corned beef hash, your own recipe or canned

2 T. chopped chives


For the pancakes: Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon salt and a few grinds of pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green. Transfer to a bowl and stir in the cheese.

Heat a large nonstick skillet over medium heat and add about 1 teaspoon of butter to the pan and heat through until foaming subsides. Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly. Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes. Flip with a spatula and cook another 2 minutes on the second side adjusting the heat if the cakes are browning before the cakes fully set. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed, you should have 8 to 10 pancakes.

For the fried eggs: Heat a large nonstick skillet over medium heat. Swirl in the oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.

To serve the pancakes, transfer 2 pancakes to each plate, top with 1/2 cup corned beef hash, a fried egg and a sprinkling of chives.


Corned Beef and Cabbage with Herb Buttered Potatoes


Level: Easy

Total: 8 hr 10 min

Prep: 10 min

Cook: 8 hr

Yield: 4 servings


Corned Beef:

3 lbs. corned beef brisket w/spice packet

2 carrots, cut into 2” pieces

2 med. onions, chopped

1 sm. head green cabbage, cored, roughly chopped

2 c. apple juice

1 c. water



1-1/2 lbs. baby red potatoes, sliced in 1/2

1/2 stick butter, softened

1 T. chopped garlic

2 T. chopped fresh parsley leaves

Salt & freshly ground black pepper  


For Corned Beef: Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.

For potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.

Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.


Slow Cooker Corned Beef and Cabbage


Prep Time: 10 min.

Cook Time: 8 hrs.

Total Time: 8 hrs. 10 min.


1 corned beef brisket 3-5 lbs.

3 carrots peeled & cut into lg. chunks

3/4 lb. sm. yellow potatoes halved

1/2 head green cabbage cut into wedges

3 T. butter

1 clove garlic minced

1 T. chopped parsley

Salt & pepper to taste

Grainy mustard for serving, opt.


Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.

Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package. Cover and cook on LOW for 6 hours.

Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.

Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.

Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.

Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.

NOTES: The potatoes and carrots will get quite soft being cooked all day in the crock pot. If you prefer firmer veggies, add them halfway through the cook time.


Irish Potato Cakes


Level: Easy

Total: 30 min

Prep: 10 min

Cook: 20 min


Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1-1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.  


Skillet Soda Bread


Level: Easy

Total: 50 min

Prep: 15 min

Cook: 35 min

Yield: 4 servings


Whisk 2 cups flour, 1/4 cup sugar, 3/4 teaspoon baking soda and 1/2 teaspoon kosher salt in a bowl. Work in 2 tablespoons cold diced butter with your fingers. Stir in 1 beaten egg, 3/4 cup buttermilk, 1/4 cup chopped walnuts and 1/2 teaspoon grated lemon zest. Pat into a buttered 8-inch ovenproof skillet using floured hands and score an X in the top. Bake at 375 degrees F until cooked through, 30 to 35 minutes.


Irish Cream Poke Cake


Level: Easy

Total: 3 hr 20 min (includes cooling and chilling time)

Active: 35 min

Yield: 8 to 10 servings


1 (16.5 oz.) box chocolate cake mix, plus required ingredients

3 T. instant espresso powder

1 (14 oz.) can sweetened condensed milk

1 (3.4 oz.) box instant vanilla pudding mix

2 c. heavy cream

1/2 c. plus 2 T. Irish cream liqueur

1/4 c. confectioners’ sugar, sifted

1/2 c. semisweet chocolate chips

1/2 c. chocolate covered espresso beans, coarsely chopped


Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).

Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.

Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1-1/2 cups heavy cream together with the confectioners’ sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.

Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.

About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.


Quote of the Week:

“The greatest pleasure I know is to do a good action by stealth, and to have it found out by accident.” 

~ Charles Lamb



The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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