Real Mint Shamrock Shake
3 cups vanilla ice cream
½ cup milk
¼ tsp mint extract
4 - 6 mint leaves
food coloring, optional
Combine ice cream, milk, extract and mint leaves in a blender and blend on high until a smooth shake consistency forms.
Serve immediately topped with whipped cream and additional mint sprigs for garnish.
Lettover Corned Beef & Cabbage Hand Pie
1 package puff pastry, thawed
1 cup leftover corned beef, chopped
1/2 cup leftover cabbage
½ cup leftover mashed potatoes
½ cup shredded swiss or gruyere cheese
Preheat oven to 400F
Unroll and spread out puff pastry and cut into 8 or 12 squares, depending on the size of portion you're going for.
Evenly distribute beef, cabbage, potatoes and cheese between the squares, then fold up the edges to the center to contain the filling.
Whisk the egg and brush egg on top of the pastries
Bake for 15 to 18 minutes until golden brown and flaky
St. Patty's Sugar Cookies
¾ cup shortening (or part butter and shortening), softened
1 cup sugar
1 tsp vanilla
2½ cups all purpose flour
1 tsp baking powder
1 tsp salt
Mix shortening, eggs, sugar and flavoring thoroughly. Next, blend in flour, baking powder and salt and cover the bowl, placing in the fridge to chill 1 hour.
Heat oven to 400F. Roll dough to ? inch thick on a lightly floured work surface. Cut into shapes and place on ungreased baking sheet.
Bake 6 to 8 minutes until very light brown. Move to a cooling rack and wait to decorate until fully cooled.
Joanie Simon Media