20 Delicious Easy St Patrick’s Day Recipes for Beginners

Unleash your inner Irish chef this St. Patrick’s Day without the stress! Whether you’re craving cozy comfort food, quick dinners, or festive treats, we’ve gathered 20 beginner-friendly recipes that deliver big flavor with minimal effort. From traditional favorites to modern twists, these dishes will make your celebration deliciously memorable. Let’s dive in and discover your new go-to St. Paddy’s Day masterpiece!

Irish soda bread with raisins

Getting a warm, rustic loaf of bread on the table doesn’t have to be complicated. This Irish soda bread with raisins comes together in a flash, no yeast or fancy equipment required. You’ll love the sweet, chewy bursts of fruit in every tender slice.

Ingredients

– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 1/4 cup granulated sugar
– 1 1/2 cups plump, juicy raisins
– 1 1/2 cups rich buttermilk
– 1 large farm-fresh egg

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of fine sea salt, and 1/4 cup of granulated sugar until thoroughly combined.
3. Stir in the 1 1/2 cups of plump, juicy raisins, ensuring they are evenly distributed and coated in the flour mixture. This helps prevent them from sinking to the bottom during baking.
4. In a separate medium bowl, whisk the 1 large farm-fresh egg into the 1 1/2 cups of rich buttermilk until smooth and fully incorporated.
5. Pour the wet buttermilk mixture into the dry flour mixture all at once.
6. Use a wooden spoon or spatula to gently stir just until a shaggy, sticky dough forms. Be careful not to overmix, as this can make the bread tough.
7. Turn the dough out onto a lightly floured surface and gently knead it 3-4 times, just until it holds together.
8. Shape the dough into a round loaf about 7 inches in diameter.
9. Transfer the shaped loaf to the prepared baking sheet.
10. Using a sharp knife, score a deep ‘X’ across the top of the loaf, about 1/2 inch deep. This helps the heat penetrate and allows the bread to expand evenly as it bakes.
11. Bake in the preheated 375°F oven for 45-50 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.
12. Transfer the baked bread to a wire rack and let it cool completely before slicing, about 1-2 hours. Cutting into it while warm can make it gummy.
Crumbly and slightly dense with a craggy, golden crust, this bread is pure comfort. The sweet raisins add little pockets of jammy flavor that pair perfectly with a generous slather of butter. For a real treat, try toasting a thick slice and serving it alongside a hot cup of tea.

Slow cooker corned beef and cabbage

Dreading the thought of spending hours in the kitchen? This slow cooker corned beef and cabbage comes together with minimal effort, filling your home with the most incredible savory aroma while you go about your day. It’s the ultimate comfort food that practically cooks itself, perfect for busy weeknights or lazy weekends when you want something hearty without the fuss.

Ingredients

• 3-4 pound well-marbled corned beef brisket with spice packet
• 4 cups rich beef broth
• 1 large yellow onion, sliced into thick wedges
• 1 pound small golden potatoes, halved
• 4 large carrots, cut into 2-inch chunks
• 1 small head green cabbage, cut into 6 wedges
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 1 teaspoon coarse black pepper

Instructions

1. Place the 3-4 pound corned beef brisket fat-side up in your 6-quart slow cooker.
2. Sprinkle the entire spice packet evenly over the top of the brisket.
3. Pour 4 cups of rich beef broth around the sides of the meat, being careful not to wash off the spices.
4. Add 2 tablespoons of apple cider vinegar to the broth mixture.
5. Scatter the sliced yellow onion wedges around the brisket.
6. Tuck 2 bay leaves into the liquid on opposite sides of the slow cooker.
7. Sprinkle 1 teaspoon of coarse black pepper over everything.
8. Cover and cook on LOW for 7 hours until the meat is fork-tender (tip: resist lifting the lid during cooking to maintain temperature).
9. After 7 hours, carefully add the halved golden potatoes and carrot chunks to the slow cooker, nestling them into the liquid.
10. Arrange the 6 cabbage wedges on top of everything else.
11. Cover and continue cooking on LOW for 1 more hour until vegetables are tender but not mushy (tip: the cabbage should still have some bite to it).
12. Remove the bay leaves and discard them.
13. Transfer the corned beef to a cutting board and let it rest for 10 minutes before slicing against the grain (tip: slicing against the grain ensures the most tender bites).
14. Serve the sliced corned beef alongside the vegetables and ladle some of the cooking liquid over everything.

So incredibly tender that the corned beef practically falls apart at the touch of your fork, with vegetables that soak up all those savory spices from the cooking liquid. The cabbage develops this wonderful sweet-and-savory character while maintaining just enough texture to hold its shape. Serve it piled high on a platter family-style, or make incredible next-day sandwiches with the leftovers on rye bread with spicy mustard.

Easy shepherd’s pie with ground beef

Mmm, you know those cozy nights when you want something comforting but don’t want to spend hours in the kitchen? This easy shepherd’s pie with ground beef is your answer—it’s hearty, satisfying, and comes together with minimal fuss. Perfect for busy weeknights when you need a warm hug in a baking dish.

Ingredients

– 1 lb lean ground beef
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup frozen sweet peas
– 1 cup frozen corn kernels
– 1 cup rich beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 2 lbs russet potatoes, peeled and cubed
– ½ cup heavy cream
– 4 tbsp unsalted butter
– ½ cup sharp cheddar cheese, shredded
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and grease a 9×13-inch baking dish lightly with butter.
2. Place the peeled and cubed russet potatoes in a large pot and cover with cold water by 1 inch.
3. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender.
4. While potatoes cook, heat a large skillet over medium-high heat and add the lean ground beef, breaking it up with a spoon.
5. Cook the beef for 6–8 minutes until browned and no pink remains, then drain excess fat using a slotted spoon.
6. Add the finely diced yellow onion to the same skillet and sauté for 4–5 minutes until softened and translucent.
7. Stir in the minced fresh garlic and cook for 1 minute until fragrant—be careful not to burn it.
8. Mix in the tomato paste and Worcestershire sauce, coating the beef and onions evenly.
9. Pour in the rich beef broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
10. Add the frozen sweet peas and frozen corn kernels, stirring to combine, and simmer for 3–4 minutes until heated through.
11. Season the beef mixture with ½ tsp kosher salt and ¼ tsp freshly ground black pepper, then transfer it to the prepared baking dish.
12. Drain the cooked potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture—this makes them fluffier.
13. Mash the potatoes with a potato masher or ricer until smooth, then stir in the heavy cream, unsalted butter, remaining ½ tsp kosher salt, and ¼ tsp black pepper.
14. Spread the mashed potatoes evenly over the beef layer, using a fork to create decorative peaks that will crisp up in the oven.
15. Sprinkle the shredded sharp cheddar cheese evenly over the mashed potatoes.
16. Bake for 20–25 minutes until the filling is bubbly and the top is golden brown with crispy edges.
17. Let the shepherd’s pie rest for 5–10 minutes before serving to allow the layers to set. Oh, the creamy mashed potatoes melt into that savory beef filling, creating the coziest texture. Serve it with a simple green salad to balance the richness, or scoop it straight into bowls for the ultimate comfort food experience.

Guinness beef stew with carrots

Unexpectedly chilly evenings call for something deeply comforting, and this rich Guinness beef stew is exactly what you need. You’ll love how the dark beer melds with tender beef and sweet carrots to create the coziest bowl imaginable.

Ingredients

– 2 lbs beef chuck roast, cut into 1-inch chunks
– 3 tablespoons extra virgin olive oil
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, minced
– 1/4 cup all-purpose flour
– 12 oz bottle of Guinness stout
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 4 large carrots, peeled and cut into 1-inch pieces
– 2 bay leaves
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Pat the beef chuck roast chunks completely dry with paper towels.
2. Season the beef evenly with coarse sea salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Working in batches, brown the beef chunks on all sides, about 3-4 minutes per side.
5. Transfer the browned beef to a clean plate using tongs.
6. Add the roughly chopped yellow onion to the same pot and cook until softened, about 5 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the all-purpose flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste.
9. Pour in the entire bottle of Guinness stout, scraping up all the browned bits from the bottom of the pot.
10. Add the beef broth, tomato paste, and Worcestershire sauce, stirring until fully combined.
11. Return the browned beef and any accumulated juices to the pot.
12. Add the peeled carrot pieces, bay leaves, and fresh thyme leaves.
13. Bring the stew to a gentle boil, then immediately reduce heat to low.
14. Cover the pot and simmer for 2 hours, stirring occasionally to prevent sticking.
15. After 2 hours, remove the lid and continue simmering for 30 more minutes to thicken the sauce.
16. Discard the bay leaves before serving.
Just imagine pulling apart that fall-apart tender beef with your fork while the rich, malty sauce coats every bite. The carrots become meltingly soft and soak up all that incredible flavor. Serve it over creamy mashed potatoes or with crusty bread for the ultimate comfort meal that tastes even better the next day.

Quick colcannon with kale

Tired of complicated side dishes that take forever? This quick colcannon with kale comes together in minutes but tastes like you spent hours. You’ll love how the creamy potatoes and earthy greens create the perfect comfort food fix.

Ingredients

– 2 pounds fluffy Yukon Gold potatoes, peeled and quartered
– 4 tablespoons rich European-style butter
– 1 cup finely chopped sweet yellow onion
– 4 cups packed fresh curly kale, tough stems removed and roughly chopped
– 1/2 cup warm whole milk
– 1/4 cup heavy cream
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 4 slices thick-cut bacon, chopped

Instructions

1. Place peeled and quartered Yukon Gold potatoes in a large pot and cover with cold water by 2 inches.
2. Bring the pot to a rolling boil over high heat, then reduce to medium and cook for 15-18 minutes until potatoes are fork-tender.
3. While potatoes cook, heat a large skillet over medium heat and add chopped bacon, cooking for 6-8 minutes until crispy and browned.
4. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon drippings in the skillet.
5. Add sweet yellow onion to the skillet and cook for 4-5 minutes until softened and translucent.
6. Stir in chopped curly kale and cook for 3-4 minutes until wilted and bright green.
7. Drain potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
8. Mash potatoes with a potato masher until smooth but still slightly textured.
9. Heat whole milk and heavy cream in a small saucepan over low heat for 2-3 minutes until warm but not boiling.
10. Gradually stir warm milk mixture into mashed potatoes until fully incorporated.
11. Fold in the kale and onion mixture, crispy bacon, European-style butter, coarse kosher salt, and freshly cracked black pepper.
12. Mix gently until everything is well combined and butter is melted.

Golden and creamy with little pops of crispy bacon, this colcannon has the perfect balance of textures. The kale adds a wonderful earthy note that pairs beautifully with the rich potatoes. Try serving it alongside roasted chicken or topping it with a fried egg for a complete meal.

Simple Irish potato soup

You know those chilly evenings when you crave something warm and comforting? This simple Irish potato soup is exactly what you need. It’s creamy, satisfying, and comes together with just a handful of basic ingredients.

Ingredients

– 4 tablespoons rich salted butter
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 6 medium russet potatoes, peeled and cubed
– 4 cups rich chicken broth
– 1 cup heavy cream
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh chives, finely chopped

Instructions

1. Melt 4 tablespoons of rich salted butter in a large pot over medium heat.
2. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 4 cloves of minced fresh garlic and cook for 1 minute until aromatic.
4. Add 6 peeled and cubed russet potatoes to the pot.
5. Pour in 4 cups of rich chicken broth, making sure potatoes are fully submerged.
6. Bring the mixture to a boil over high heat, then reduce to a simmer.
7. Cover and simmer for 20 minutes until potatoes are fork-tender.
8. Carefully blend the soup using an immersion blender until completely smooth.
9. Stir in 1 cup of heavy cream until fully incorporated.
10. Season with 1/2 teaspoon of freshly ground black pepper.
11. Simmer for 5 more minutes over low heat to allow flavors to meld.
12. Stir in 1/4 cup of finely chopped fresh chives just before serving.

Buttery, velvety smooth with subtle onion sweetness, this soup feels like a warm hug in a bowl. The fresh chives add a bright pop of color and flavor that cuts through the richness beautifully. Try topping with extra chives and crispy bacon bits for a delightful crunch contrast.

Baked honey mustard glazed ham

Sometimes you need a showstopper main dish that practically cooks itself while you handle everything else. This baked honey mustard glazed ham delivers that impressive centerpiece with minimal effort, filling your kitchen with the most incredible sweet and savory aromas as it bakes to perfection.

Ingredients

• 1 (8-10 pound) fully cooked bone-in ham
• 1/2 cup pure golden honey
• 1/3 cup grainy Dijon mustard
• 2 tablespoons rich brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the fully cooked bone-in ham cut-side down in a large roasting pan.
3. Score the ham fat in a diamond pattern about 1/4-inch deep using a sharp knife.
4. Whisk together the pure golden honey, grainy Dijon mustard, rich brown sugar, apple cider vinegar, smoked paprika, garlic powder, and freshly cracked black pepper in a small bowl until completely smooth.
5. Brush half of the honey mustard glaze evenly over the entire surface of the ham, getting into all the scored crevices.
6. Tent the ham loosely with aluminum foil, making sure the foil doesn’t touch the glaze.
7. Bake the ham at 325°F for 1 hour and 30 minutes (approximately 15 minutes per pound).
8. Remove the ham from the oven and carefully remove the foil tent.
9. Brush the remaining glaze over the ham, covering every surface thoroughly.
10. Increase the oven temperature to 400°F and return the ham to the oven uncovered.
11. Bake for an additional 20-25 minutes until the glaze is bubbly and caramelized with deep golden-brown edges.
12. Remove the ham from the oven and let it rest for 15 minutes before slicing against the grain.

Nothing beats that gorgeous caramelized crust giving way to incredibly juicy, tender ham underneath. The sweet honey and tangy mustard create this perfect balance that makes every bite irresistible. Try serving thin slices on soft potato rolls with a dollop of extra grainy mustard for the most amazing leftover sandwiches the next day.

One-pot Irish lamb stew

Nothing warms you up quite like a hearty one-pot meal, especially when it’s this classic Irish lamb stew. Now that chilly weather’s settling in, you’ll want this bubbling away on your stove—it’s the kind of cozy, no-fuss dinner that makes your whole kitchen smell incredible. Just grab your favorite heavy pot and let’s get cooking.

Ingredients

– 2 lbs bone-in lamb shoulder, cut into 2-inch chunks
– 3 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 cups rich beef broth
– 1 lb Yukon Gold potatoes, cut into 1-inch cubes
– 3 large carrots, sliced into ½-inch rounds
– 2 tbsp tomato paste
– 1 tsp fresh thyme leaves
– 1 bay leaf
– ½ cup frozen peas
– 1 tbsp chopped fresh parsley
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper

Instructions

1. Pat the lamb chunks completely dry with paper towels.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the lamb evenly with kosher salt and black pepper.
4. Working in two batches, sear the lamb for 3-4 minutes per side until deeply browned.
5. Transfer the seared lamb to a clean plate, leaving the drippings in the pot.
6. Add the remaining 1 tablespoon of olive oil to the pot.
7. Sauté the diced onion for 5 minutes until softened and translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
10. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
11. Return the seared lamb and any accumulated juices to the pot.
12. Add the thyme leaves and bay leaf, stirring to combine.
13. Bring the stew to a gentle boil, then reduce heat to low.
14. Cover and simmer for 1 hour, stirring occasionally.
15. Add the potato cubes and carrot rounds to the pot.
16. Continue simmering covered for another 45 minutes until the vegetables are fork-tender.
17. Stir in the frozen peas and cook uncovered for 5 minutes.
18. Remove the pot from heat and discard the bay leaf.
19. Stir in the chopped fresh parsley.
20. Let the stew rest for 10 minutes before serving.

Serve this stew in deep bowls with crusty bread for dipping—the lamb becomes incredibly tender after slow cooking, and the broth develops a rich, savory depth that’s perfectly balanced by the sweet carrots and peas. Spoon it over creamy mashed potatoes for an extra-indulgent twist, or enjoy it as-is with the potatoes already in the mix creating their own natural thickness.

Cheesy potato pancakes

Let’s be real—sometimes you just need something crispy, cheesy, and totally comforting. These cheesy potato pancakes deliver exactly that, turning humble spuds into golden, melty masterpieces. You’re going to love how simple they are to whip up for a quick lunch or cozy dinner.

Ingredients

• 2 large russet potatoes, peeled and coarsely grated
• 1 cup sharp cheddar cheese, freshly shredded
• 1/4 cup all-purpose flour
• 1 large farm-fresh egg, lightly beaten
• 2 tablespoons fresh chives, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon fine sea salt
• 3 tablespoons vegetable oil, for frying
• 1/2 cup sour cream, for serving

Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze firmly over the sink to remove all excess moisture.
2. Transfer the dry potatoes to a large mixing bowl and add the shredded cheddar cheese, all-purpose flour, beaten egg, chopped chives, garlic powder, smoked paprika, black pepper, and sea salt.
3. Use your hands to mix everything together until well combined and the mixture holds together when pressed.
4. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Scoop 1/4 cup portions of the potato mixture and press into 1/2-inch thick patties with your hands.
6. Carefully place 3-4 patties in the hot oil, making sure they don’t touch each other.
7. Cook for 4-5 minutes until the bottoms are deep golden brown and crispy.
8. Flip each pancake carefully using a spatula and cook for another 4-5 minutes until the second side is equally golden and crispy.
9. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
10. Repeat with the remaining potato mixture, adding more oil to the skillet if needed.

Dig into these while they’re hot—you’ll get that incredible crispy exterior giving way to a soft, cheesy interior that’s pure comfort. They’re fantastic topped with a dollop of cool sour cream, or try stacking them with fried eggs for a next-level breakfast situation.

Green velvet cupcakes with cream cheese frosting

Aren’t you tired of the same old red velvet? These green velvet cupcakes bring that same magical texture with a fun, festive twist that’s perfect for any celebration. You’re going to love how the vibrant green color makes them stand out while keeping that classic tender crumb we all adore.

Ingredients

– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature
– 2 large farm-fresh eggs
– 1 cup buttermilk, tangy and fresh
– 1 tablespoon natural cocoa powder
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– 1 teaspoon white vinegar
– 2 tablespoons vibrant green food coloring
– 8 ounces cream cheese, softened to room temperature
– 4 tablespoons unsalted butter, softened
– 2 cups powdered sugar, sifted
– 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour and 1 teaspoon baking soda until fully combined.
3. In a large mixing bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large farm-fresh eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in 1 teaspoon pure vanilla extract and 2 tablespoons vibrant green food coloring until the batter is evenly colored.
6. Alternate adding the flour mixture and 1 cup tangy buttermilk to the butter mixture, beginning and ending with flour, mixing on low speed just until combined after each addition.
7. In a small bowl, stir together 1 teaspoon white vinegar and 1 tablespoon natural cocoa powder until smooth, then fold this mixture gently into the batter.
8. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
9. Bake at 350°F for 18-20 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
11. For the frosting, beat 8 ounces softened cream cheese and 4 tablespoons softened unsalted butter together in a medium bowl until smooth and creamy.
12. Gradually add 2 cups sifted powdered sugar and 1 teaspoon pure vanilla extract, beating on low speed until combined, then increase to medium-high and beat for 2 minutes until fluffy.
13. Frost the completely cooled cupcakes using a piping bag or offset spatula.

That tender crumb practically melts in your mouth while the tangy cream cheese frosting provides the perfect creamy contrast. Try serving these with a sprinkle of edible gold dust for special occasions, or enjoy them as the star of your next potluck dessert table where their vibrant color will definitely turn heads.

Shamrock-shaped sugar cookies

Getting ready for St. Patrick’s Day just got sweeter with these shamrock-shaped sugar cookies. They’re the perfect festive treat that’ll have everyone feeling lucky, and honestly, they’re way easier to make than you might think. You’ll love how buttery and crisp they turn out!

Ingredients

– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 3/4 cup unsalted butter, softened at room temperature
– 3/4 cup granulated sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– Green sanding sugar for decorating

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt until well combined.
3. In a separate large bowl, use an electric mixer to cream 3/4 cup softened unsalted butter with 3/4 cup granulated sugar on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large farm-fresh egg and 1 teaspoon pure vanilla extract until fully incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms.
6. Tip: Don’t overmix the dough—stop as soon as no dry flour remains to keep cookies tender.
7. Divide the dough in half, shape each portion into a disc, wrap in plastic, and chill in refrigerator for 30 minutes.
8. On a lightly floured surface, roll one dough disc to 1/4-inch thickness using a rolling pin.
9. Use a shamrock-shaped cookie cutter to cut out cookies, rerolling scraps as needed.
10. Tip: Dip the cutter in flour between cuts to prevent sticking and get clean edges.
11. Place cookies 2 inches apart on prepared baking sheets and sprinkle generously with green sanding sugar.
12. Bake one sheet at a time for 10–12 minutes, until edges are lightly golden.
13. Tip: Rotate the baking sheet halfway through baking for even browning.
14. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfect with a glass of cold milk or crumbled over vanilla ice cream, these cookies have a satisfying snap and buttery sweetness that’s downright addictive. The green sugar sparkles like emeralds, making them almost too pretty to eat—almost!

Instant pot Irish oatmeal

You know those chilly mornings when you want something warm and comforting but don’t have time to stand over the stove? Your Instant Pot is about to become your new best friend for making the creamiest Irish oatmeal in minutes. This method gives you that traditional slow-cooked texture without the wait.

Ingredients

• 1 cup steel-cut Irish oats
• 3 cups cold filtered water
• 1/2 teaspoon fine sea salt
• 1 tablespoon rich European-style butter
• 1/4 cup creamy whole milk
• 2 tablespoons pure maple syrup
• 1/2 teaspoon fragrant ground cinnamon

Instructions

1. Add 1 cup steel-cut Irish oats to your Instant Pot.
2. Pour in 3 cups cold filtered water.
3. Sprinkle 1/2 teaspoon fine sea salt over the oats and water.
4. Stir the mixture gently with a wooden spoon to combine.
5. Secure the Instant Pot lid and set the valve to “Sealing.”
6. Press the “Manual” button and set the timer for 3 minutes at high pressure.
7. Allow the pressure to release naturally for 10 minutes after cooking completes.
8. Carefully turn the steam release valve to “Venting” to release any remaining pressure.
9. Open the lid away from your face to avoid steam burns.
10. Stir in 1 tablespoon rich European-style butter until melted and incorporated.
11. Pour in 1/4 cup creamy whole milk and stir to combine.
12. Drizzle 2 tablespoons pure maple syrup over the oatmeal.
13. Sprinkle 1/2 teaspoon fragrant ground cinnamon evenly across the surface.
14. Stir everything together until fully combined and creamy.
15. Let the oatmeal rest for 2 minutes to thicken to your preferred consistency.

Getting that perfect creamy texture is all about the natural pressure release—don’t rush it! This oatmeal comes out with a wonderful nutty flavor and satisfying chew that holds up beautifully to toppings. Try swirling in some peanut butter or topping with toasted walnuts for extra crunch, or keep it simple with fresh berries for a bright contrast to the warm spices.

Easy Irish coffee with whipped cream

Kick back and get cozy with this simple Irish coffee that’ll warm you right up. You just need a few ingredients and a couple of minutes to whip up this comforting drink. It’s the perfect treat for a chilly evening or when you’re craving something sweet and spirited.

Ingredients

• 1 cup of freshly brewed strong coffee
• 1 ½ ounces of smooth Irish whiskey
• 2 tablespoons of rich brown sugar
• ½ cup of cold heavy whipping cream
• 1 teaspoon of pure vanilla extract

Instructions

1. Brew 1 cup of strong coffee using your preferred method and pour it into a heatproof mug.
2. Add 2 tablespoons of rich brown sugar to the hot coffee and stir continuously for 30 seconds until fully dissolved.
3. Pour 1 ½ ounces of smooth Irish whiskey into the coffee mixture and stir gently to combine.
4. In a separate chilled bowl, pour ½ cup of cold heavy whipping cream and 1 teaspoon of pure vanilla extract.
5. Using a hand mixer or whisk, whip the cream on medium speed for 2–3 minutes until soft peaks form—it should hold its shape but not be stiff.
6. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for faster whipping.
7. Carefully float the whipped cream on top of the coffee by pouring it over the back of a spoon held just above the surface.
8. Tip: Avoid stirring after adding the cream to maintain distinct layers.
9. Serve immediately while the coffee is hot, and enjoy the contrast of temperatures.
10. Tip: For an extra touch, grate a bit of dark chocolate over the cream before serving.

What makes this drink so delightful is the way the cool, velvety cream melts into the warm, whiskey-spiked coffee. You get a cozy blend of sweet, bitter, and creamy with every sip. Try serving it alongside buttery shortbread cookies for a simple yet elegant treat.

Lucky charm cereal treats

Oh, remember those childhood mornings with colorful marshmallow cereal? You’re about to transform that nostalgic breakfast into the easiest, most magical no-bake treat. These lucky charm cereal treats come together in minutes and disappear just as fast.

Ingredients

– 6 cups of colorful Lucky Charms cereal with those iconic marshmallow bits
– 3 cups of fluffy mini marshmallows
– 3 tablespoons of rich, creamy unsalted butter
– 1/4 teaspoon of pure vanilla extract for that warm aroma

Instructions

1. Grease a 9×9 inch baking pan thoroughly with butter or cooking spray to prevent sticking.
2. Measure out 6 cups of Lucky Charms cereal into a large mixing bowl, being careful to include plenty of the colorful marshmallow bits.
3. Melt 3 tablespoons of unsalted butter in a large saucepan over medium-low heat, swirling occasionally until completely liquid and bubbly.
4. Add 3 cups of mini marshmallows to the melted butter, stirring constantly with a rubber spatula until completely smooth and glossy, about 3-4 minutes.
5. Remove the marshmallow mixture from heat immediately and stir in 1/4 teaspoon of pure vanilla extract until fully incorporated.
6. Pour the warm marshmallow mixture over the prepared cereal in the large bowl.
7. Gently fold the cereal into the marshmallow mixture using a rubber spatula until every piece is evenly coated, being careful not to crush the cereal.
8. Transfer the mixture to your prepared baking pan and press it into an even layer using lightly buttered hands or the bottom of a measuring cup.
9. Let the treats cool completely at room temperature for at least 1 hour until firm to the touch.
10. Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges.

The finished treats have that perfect chewy-crispy texture with little bursts of marshmallow sweetness throughout. They’re fantastic served slightly warm when the marshmallows are extra gooey, or try crumbling them over vanilla ice cream for an epic dessert upgrade.

Baked cabbage with bacon

Wondering how to turn humble cabbage into something truly spectacular? This baked cabbage with bacon transforms simple ingredients into a show-stopping side dish that’ll have everyone asking for seconds. You’re going to love how the cabbage becomes tender and sweet while the bacon adds that perfect smoky crunch.

Ingredients

– 1 large head of fresh green cabbage
– 8 slices of thick-cut smoked bacon
– 3 tablespoons of rich extra virgin olive oil
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of freshly cracked black pepper
– 2 cloves of aromatic fresh garlic

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Remove any wilted outer leaves from the fresh green cabbage and cut it into 8 equal wedges, keeping the core intact to hold each wedge together.
3. Arrange the cabbage wedges in a single layer on your prepared baking sheet.
4. Drizzle the rich extra virgin olive oil evenly over all sides of each cabbage wedge.
5. Sprinkle the coarse kosher salt and freshly cracked black pepper over the cabbage, making sure to season both sides.
6. Thinly slice the aromatic fresh garlic cloves and scatter them over the cabbage wedges.
7. Cut the thick-cut smoked bacon slices in half crosswise and drape 2 pieces over each cabbage wedge.
8. Bake for 35-40 minutes until the bacon is crispy and the cabbage edges are golden brown and caramelized.
9. Carefully flip each wedge halfway through cooking to ensure even browning on both sides.
10. Remove from the oven when the cabbage is fork-tender and the bacon is perfectly crisp.

Deliciously tender cabbage meets crispy, smoky bacon in every bite. The edges caramelize beautifully while the center stays wonderfully moist. Try serving this alongside roasted chicken or crumbling the baked bacon over the top for extra texture—it’s comfort food that feels surprisingly elegant.

Quick Irish cheddar soup

Looking for a cozy bowl of comfort that comes together in no time? This quick Irish cheddar soup delivers rich, cheesy goodness with minimal effort. You’ll love how the sharp cheddar melts into a velvety base that’s perfect for chilly evenings.

Ingredients

– 3 tablespoons creamy unsalted butter
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– ¼ cup all-purpose flour
– 4 cups rich chicken broth
– 1 cup heavy cream
– 8 ounces sharp Irish cheddar cheese, freshly grated
– ½ teaspoon smoked paprika
– Freshly chopped chives for garnish
– Crusty bread for serving

Instructions

1. Melt 3 tablespoons of creamy unsalted butter in a large pot over medium heat until it bubbles gently.
2. Add 1 finely diced medium yellow onion and cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 2 minced cloves of fresh garlic and cook for 1 minute until fragrant—be careful not to let it burn.
4. Sprinkle ¼ cup all-purpose flour over the onion mixture and whisk continuously for 2 minutes to cook out the raw flour taste and create a smooth roux.
5. Gradually pour in 4 cups of rich chicken broth while whisking constantly to prevent lumps from forming.
6. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally.
7. Slowly stir in 1 cup heavy cream until fully incorporated and the soup appears creamy and smooth.
8. Remove the pot from heat and gradually add 8 ounces of freshly grated sharp Irish cheddar cheese, stirring until completely melted and silky.
9. Mix in ½ teaspoon smoked paprika until evenly distributed throughout the soup.
10. Ladle the hot soup into bowls and top with freshly chopped chives and serve immediately with crusty bread on the side.

Heavenly creamy with a bold cheddar kick, this soup boasts a velvety texture that coats your spoon beautifully. The smoked paprika adds a subtle warmth that complements the sharp cheese perfectly. Try serving it in bread bowls for an extra cozy experience, or top with crispy bacon bits for added crunch.

Green smoothie with spinach and banana

Aren’t you tired of complicated breakfasts that leave you rushing out the door? This vibrant green smoothie is your new best friend for busy mornings. You’ll love how it gives you that fresh-start feeling without any fuss.

Ingredients

– 2 cups fresh baby spinach leaves
– 1 large ripe banana
– 1 cup frozen pineapple chunks
– 1 tablespoon creamy almond butter
– 1 cup unsweetened almond milk
– 1 teaspoon golden flax seeds
– 1 tablespoon raw honey

Instructions

1. Wash 2 cups of fresh baby spinach leaves under cold running water and pat them dry with paper towels.
2. Peel 1 large ripe banana and break it into 3-4 chunks for easier blending.
3. Add the spinach leaves to your high-speed blender first—this helps them blend more evenly.
4. Pour in 1 cup of unsweetened almond milk to create the liquid base.
5. Add the banana chunks and 1 cup of frozen pineapple chunks directly from the freezer.
6. Spoon in 1 tablespoon of creamy almond butter for richness and protein.
7. Sprinkle 1 teaspoon of golden flax seeds over the other ingredients.
8. Drizzle 1 tablespoon of raw honey around the sides of the blender.
9. Secure the blender lid tightly and start blending on low speed for 15 seconds to break down the larger pieces.
10. Increase to high speed and blend for 45-60 seconds until the mixture is completely smooth with no visible spinach flecks.
11. Stop the blender and scrape down the sides with a spatula if needed, then blend for another 15 seconds to ensure everything is incorporated.
12. Pour the smoothie immediately into a tall glass and serve right away.

Zesty and refreshing, this smoothie has a creamy texture that’s surprisingly satisfying. The pineapple adds tropical sweetness that perfectly balances the mild spinach flavor. Try pouring it over ice for an extra-chilly treat, or add a sprinkle of coconut flakes on top for a tropical twist.

Corned beef hash skillet

Brrr, is there anything more comforting than the sizzle of a skillet on a chilly morning? This corned beef hash skillet brings all those cozy diner vibes right to your kitchen, with crispy potatoes and savory beef that’ll have you scraping the pan clean. You’re about to make your new favorite breakfast in just one pan.

Ingredients

– 2 tablespoons rich, golden butter
– 1 large yellow onion, finely diced
– 3 cups leftover corned beef, chopped into ½-inch pieces
– 4 cups russet potatoes, peeled and diced into ¾-inch cubes
– 4 farm-fresh large eggs
– 2 tablespoons fresh parsley, finely chopped
– 1 teaspoon smoked paprika
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Melt 2 tablespoons of rich, golden butter in a large cast-iron skillet over medium heat until it bubbles and foams slightly.
2. Add 1 large finely diced yellow onion and cook for 4-5 minutes, stirring occasionally, until the onion turns translucent and the edges begin to brown.
3. Tip: Let the onions develop some golden color—this builds a deeper flavor base for your hash.
4. Add 4 cups of diced russet potatoes to the skillet, spreading them in a single layer.
5. Cook the potatoes undisturbed for 6-7 minutes until the bottoms develop a golden-brown crust.
6. Flip the potatoes and continue cooking for another 6-7 minutes until tender when pierced with a fork.
7. Stir in 3 cups of chopped corned beef, 1 teaspoon smoked paprika, ½ teaspoon coarse kosher salt, and ¼ teaspoon freshly cracked black pepper.
8. Cook for 3-4 minutes, stirring once, until the corned beef is heated through and slightly crisped at the edges.
9. Tip: Press the hash down firmly with your spatula—this creates more surface contact for maximum crispiness.
10. Create 4 small wells in the hash using the back of a spoon.
11. Crack 4 farm-fresh large eggs directly into the wells.
12. Cover the skillet and cook for 4-5 minutes until the egg whites are fully set but yolks remain runny.
13. Tip: For firm yolks, cook covered for 6-7 minutes—watch carefully as eggs continue cooking from residual heat.
14. Remove from heat and sprinkle with 2 tablespoons of finely chopped fresh parsley.

Velvety egg yolks mingle with the crispy potatoes and salty corned beef in every bite. The contrast between the crunchy potato edges and tender beef makes this hash truly addictive. Serve it straight from the skillet with toasted sourdough for soaking up those glorious runny yolks.

Simple mint chocolate chip ice cream

Hey, you know those days when you’re craving something cool and refreshing but don’t want to run to the store? Homemade mint chocolate chip ice cream is your answer—it’s surprisingly simple to whip up and tastes so much fresher than anything from the freezer aisle.

Ingredients

• 2 cups heavy cream, rich and cold
• 1 cup whole milk, creamy and fresh
• 3/4 cup granulated sugar, fine and sweet
• 1/4 teaspoon fine sea salt, for balance
• 2 teaspoons pure peppermint extract, vibrant and cool
• 8-10 drops green food coloring, optional for that classic look
• 4 ounces semi-sweet chocolate bars, chopped into tiny, melt-in-your-mouth chips

Instructions

1. Pour 2 cups of cold heavy cream and 1 cup of fresh whole milk into a large mixing bowl.
2. Add 3/4 cup of fine granulated sugar and 1/4 teaspoon of fine sea salt to the bowl.
3. Whisk the mixture vigorously for 2-3 minutes until the sugar is fully dissolved and the liquid looks smooth.
4. Stir in 2 teaspoons of vibrant peppermint extract and 8-10 drops of green food coloring if using, mixing until evenly combined.
5. Tip: Chill this base in the refrigerator for 30 minutes before churning—it helps the ice cream freeze faster and creamier.
6. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes.
7. Watch for the ice cream to thicken to a soft-serve consistency, with visible trails from the paddle.
8. Tip: While churning, chop 4 ounces of semi-sweet chocolate bars into tiny, uneven chips for better texture distribution.
9. Once the ice cream is thick, add the chocolate chips in the last 2 minutes of churning to incorporate evenly.
10. Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula.
11. Tip: Press a piece of parchment paper directly onto the surface before freezing to prevent ice crystals.
12. Freeze the ice cream for at least 4 hours, or until firm enough to scoop.

My favorite part? The creamy, smooth base melts on your tongue with that cool mint burst, while the tiny chocolate chips add just the right crunch. Serve it in waffle cones for a nostalgic treat, or crumble some extra chocolate on top for a fancy dessert vibe.

Easy Baileys chocolate mousse

Heads up, chocolate lovers—this Baileys chocolate mousse is about to become your new favorite dessert. You only need a few ingredients and zero baking skills to whip up something seriously impressive. Honestly, it’s so easy you’ll want to make it every weekend.

Ingredients

• 1 cup heavy whipping cream, cold and straight from the fridge
• 1/2 cup Baileys Irish Cream, rich and smooth
• 1/2 cup semi-sweet chocolate chips, high-quality and finely chopped
• 2 tablespoons granulated sugar, fine and white
• 1 teaspoon pure vanilla extract, fragrant and warm
• Pinch of sea salt, flaky and bright

Instructions

1. Pour the cold heavy whipping cream into a large, chilled mixing bowl.
2. Using an electric mixer on medium-high speed, whip the cream until soft peaks form, about 2–3 minutes—it should look billowy and hold a gentle shape when you lift the beaters.
3. Add the fine granulated sugar, fragrant vanilla extract, and flaky sea salt to the whipped cream.
4. Continue whipping on medium speed until the sugar dissolves and the mixture holds medium-stiff peaks, about 1 more minute.
5. Gently fold in the rich, smooth Baileys Irish Cream with a spatula until just combined—be careful not to overmix or the mousse may deflate.
6. Melt the finely chopped semi-sweet chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until completely smooth and glossy.
7. Let the melted chocolate cool for 2 minutes so it doesn’t seize when added to the cream.
8. Drizzle the slightly cooled chocolate into the Baileys cream mixture, folding gently with a spatula until no streaks remain.
9. Divide the mousse evenly among 4 serving glasses or ramekins.
10. Cover the glasses with plastic wrap and refrigerate for at least 4 hours, or until set and chilled through.

Ultra-silky and decadently rich, this mousse melts on your tongue with a perfect balance of chocolate and Baileys warmth. Try topping it with fresh berries or a sprinkle of cocoa powder for an extra touch of elegance—it’s a dessert that feels fancy but couldn’t be simpler to pull off.

Summary

Amazing! This collection proves that anyone can create festive St. Patrick’s Day magic in their kitchen. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share these delicious ideas with fellow food lovers by pinning this article. Happy cooking!