With Irish Classics and Green-Tinted Treats
(Family Features) It doesn’t take the Luck o’ the Irish to throw a great St. Patrick’s Day party. These tips and recipes will help you throw a festive celebration you’ll enjoy as much as your guests — including make-ahead corned beef and a minty-green cookie recipe both adults and little leprechauns will love.
For more St. Patrick’s Day recipes, check out www.McCormick.com
Mint Chocolate Chip Cookies
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1–1 1/2 teaspoons Green Food Color
- 1 teaspoon Pure Peppermint Extract
- 1 1/2 cups semi-sweet chocolate chips
Preparation
- Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
- Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
- Bake 10–12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Serves
3 dozen, or 36 (1 cookie) servings
Preparation Time:
15 minutes
Cook Time:
10 minutes
Savory Irish Cheese Soda Bread
Ingredients
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons Caraway Seed
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Red Pepper, Ground
- 1/2 cup shredded Irish Cheddar cheese
- 2 eggs
- 1 1/4 cups buttermilk
Preparation
- Preheat oven to 350°F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly grease 9-inch round cake pan.
- Bake 30–40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.
- Tip: Make muffins instead of bread. Prepare dough as directed and divide among 12 greased muffin cups. Bake 20–25 minutes or until toothpick inserted in center comes out clean.
Serves
12
Preparation Time:
10 minutes
Cook Time:
40 minutes
Slow Cooker Corned Beef and Cabbage
Description
Tip: For best results, do not remove cover while cooking in slow cooker.
Ingredients
- 8 small red potatoes
- 2 cups baby carrots
- 1 small onion, quartered
- 1 corned beef brisket (4 pounds), rinsed and trimmed
- 2 tablespoons McCormick Mixed Pickling Spice
- 1 teaspoon McCormick Minced Garlic
- 1/2 head cabbage, cored and cut into wedges
Preparation
- Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover.
- Cook 7 hours on high. Add cabbage. Cover. Cook 1–2 hours on high or until cabbage is tender-crisp.
- Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables.
Serves
12
Preparation Time:
10 minutes
Cook Time:
8 hours
SOURCE:
McCormick