February 15, 2022

Recipes to Feed Your Hungry Leprechauns

Try your luck this St. Patrick’s day with these holiday-inspired dishes that will have your friends green with envy. We’ve gathered together a collection of recipes from our BetterLife members and the Taste of Home website (tasteofhome.com). Looking for a new spin on the traditional corned beef? How about using it in an all-in-one casserole. Have some Baileys Irish Cream left over from the holidays? Try it in this rich and tempting dessert. Call your leprechauns to the dinner table this March 17th and they’ll be wiggling their ears in delight!

Corned Beef Rye Dip

Submitted by Jan Urban |  BetterLife Member  |  Minnesota

1 (8 oz) package cream cheese, softened
1 (16 oz) container sour cream
1 package Italian dressing
1 Tbsp prepared white horseradish
1/2 lb deli-style shaved corned beef
1 rounded loaf rye bread
1 loaf unsliced rye bread, cut into chunks

Beat cream cheese, sour cream, dressing mix, and horseradish until well blended. Fold in corned beef. Refrigerate for at least one hour to allow flavors to blend. Scoop out a hole in the top of the round rye loaf and cut chunks out of scooped-out bread to use with dip. Place bread bowl on large tray or platter. Place dip in bread bowl. Surround bowl with rye bread chunks.

Classic Irish Soda Bread

Recipe from Taste of Home |  tasteofhome.com

2 c all-purpose flour
2 Tbsp brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 Tbsp cold butter, cubed
2 large eggs, room temperature, divided use
3/4 c buttermilk
1/3 c raisins

Preheat oven to 375 degrees. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins. Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6 1/2-inch round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top. Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.

Red Potatoes with Sour Cream Gravy and Dill Weed

Matilda Machacek  |  BetterLife Member  |  Idaho

1 c sweet whipping cream
2-3 Tbsp apple vinegar

Stir and set aside. Do not use commercial sour cream.

1 Tbsp salt
2 Tbsp flour to each cup of liquid
2 Tbsp finely chopped green dill weed or 1 Tbsp dry dill weed
(fresh is better)

In 6-quart kettle, peel enough, preferably small, red potatoes to fill kettle 1/2 to 3/4 full. Other potatoes may be used; cut to serving size (quartered). Cover potatoes with water. Add 1 tablespoon salt and boil 15-20 minutes or until tender when pierced with a fork. Do not overcook. Remove from burner, drain potatoes into another kettle measuring cups of potato liquid. Measure out 1 cup of liquid, add 2 tablespoons of flour for each cup, remembering to add flour for 1 cup of cream used later. Stir well until no lumps. Return rest of potato water to burner and bring to boil. Add the flour mixture, stirring continually, turning heat down as it starts to boil and continue stirring unit gravy thickens. Turn off power, remove gravy and add sour cream and chopped dill. Do not boil again. Pour added for taste. Serves about 20.

Corned Beef Casserole

Mabel Oen  |  BetterLife Member  |  Wisconsin

1 (6 to 8 oz) package macaroni
1 can cream of chicken soup
1 c milk
1 c water
1/2 c chopped onion
1 (12 oz) can corned beef, broken up
1 c shredded cheddar cheese
1 (3 oz) can French fried onion rings

Cook macaroni; drain and rinse with cold water. Add soup, milk, water, onion, and broken or flaked corn beef. Mix together and put in 2-quart baking dish. Put cheese on top and cover with onion rings. (Cheese could be mixed in casserole with just onion rings on top.) Bake at 350 degrees about 1 hour. Serves 6 or more.

Mint Baileys Bars

Recipe from Taste of Home |  tasteofhome.com

3/4 c butter, cubed
1 c (6 oz) dark chocolate chips
3/4 c sugar
2 large eggs plus 1 large egg yolk, room temperature
1 tsp vanilla extract
1 c all-purpose flour
1/3 c dark baking cocoa
1/2 tsp salt
1 c Andes crème de menthe baking chips

Topping:
1 package (8 oz) cream cheese, softened
1/3 c sugar
1 large egg plus 1 large egg white, room temperature
1/4 c Irish cream liqueur, such as Baileys

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, letting ends extend up the sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa, and salt; fold in Andes chips. Spread into prepared pan.

For topping, in a large bowl beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on wire rack. Refrigerate at least 3 hours or overnight. Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.

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