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St.Patricks Day Recipes

Updated on March 8, 2010

St. Patrick's Day  has been around for over a thousand years. It first started in The United States, in Boston in 1762. That was a really long time ago. The man behind all this was of course who else? St. Patrick.

Who was St. Patrick? He was the patron saint of Ireland.

He was born in Wales, in 385 AD. He had a very interesting life. He died on March 17 461 AD. After his death, we have been celebrating this day ever since.

Why do we celebrate all this green and green food? Well, the originally St. Patrick's Day celebrations began as a religious festival. So, March 17th was a day of celebrating eating all kinds of foods and having a fun time!

Lets go through some delicious recipes that you and your family will love eating on this great day! Get your family in the St. Patrick's Spirit!

These cookies are great for parties and making them with your children. There are so many ways you can design the tops of these cookies. Be creative and have fun!

Delicious Clover Cookies



  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • clover cookie cutters

Cream butter, sugar, eggs, and vanilla in a large bowl with a hand held mixer on low speed. Mix well. In another bowl, Sift together flour, baking powder, and salt, then add to butter mixture, beating on low speed until mixed. Divide dough in half. Cover both halves in saran wrap and put in refrigerator for about 1 to 2 hours or until firm. Preheat oven to 400°. Light powder counter with confectioners sugar, start with one half of cookie dough, roll with a rolling pin, 1/4 inch thick. Cut cookies with cutters and place them on a ungreased cookie sheet. Bake for 6-8 minutes or until lightly brown on top. Let cool on wire cooling rack.



  • 2 to 3 egg whites
  • 2 to 4 cups powdered sugar
  • 1 tbsp vanilla extract
  • white, green, yellow food color

Directions: Beat 2 egg whites in a medium bowl with a hand held mixer until peaks just begin to hold their shape. Add 2 cups sugar and vanilla, beat for 2 minutes. If icing is too thin add more powdered sugar. If icing is too thick , add another egg white. Divide icing into 3 different bowls. Add different food colors so you have one color in each bowl. Icing cookies then add your decorations with a piping bag. Have Fun!

Note: Let icing dry overnight, uncovered before storing them in an airtight container for best results.

This popcorn is the best candy popcorn I know of. It's a wonderful treat for this holiday and goes a long way, so if you have many people over. I would suggest this treat. You and your family will love this sweet and pretty popcorn.

Leprechaun Popcorn


  • 10 cups popped popcorn
  • 2 1/4 cups light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/2 cup butter
  • 2 tsp salt
  • 1 tbsp vanilla extract
  • 1 cup salted peanuts
  • green food coloring

Directions: Preheat oven to 315°. Pop popcorn and keep it hot and crisp in oven. In a large saucepan combine sugar, syrup, water, butter and salt. Cook over medium heat, stirring occasionally, until syrup reaches hard crack stage roughly 290°.Add food coloring and remove from heat, stir in vanilla. In a buttered bowl mix nuts and popcorn. Pour syrup in fine stream over mixture. Working completely, mix well until popcorn is 100% coated. Spread out thin on buttered cookie sheets. Quickly separate into bite-size clusters with 2 buttered forks. Let cool. Makes about 12 1/2 cups

These cupcakes are awesome to make, so simple but yet so delicious! Everyone will be screaming for you to make more. If you need more cupcakes, just double the recipe!

St. Patrick's Day Cupcakes



  • 3 cups cake flour, sifted
  • 2 cups sugar
  • 1 cup milk
  • 4 eggs
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter
  • 1 1/4 tsp vanilla extract
  • 24 st. patrick's day cupcake liners

Directions: Preheat oven to 350°. Cream butter until light and fluffy with a hand held mixer. Add the sugar and continue to cream. Slowly add the vanilla and eggs. Make sure you mix well. In a large bowl, sift together the flour, salt, and baking powder. Then, combine with your butter mixture, while adding the milk at the same time. Mix well. Pour batter into cupcake liners about 3/4 full. Bake for about 20-25 minutes or until light golden brown. Let Cool.

Butter Cream Frosting:


  • 1 pkg (1 lb) of confectioners sugar
  • 1/2 cup butter
  • 2 1/2 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • green food coloring
  • piping bag

Directions: In a large bowl, cream butter with a hand mixer. Slowly add sugar and mix well as you add more. When mixed, add cream and beat on high until you have a light and fluffy texture. Add vanilla and food color and beat well. Use a piping bag to swirl on frosting in a circular motion, add chocolate foiled candy on top for decoration.

Note: If you don't want to use gold foiled chocolate, use yellow and orange jelly beans on top. They could be little pots of gold.

St. Patrick's Day Kiwi Smoothie


  • 2 cups honey dew melon, cubed
  • 1 ripe kiwi
  • 2 tbsp lime juice
  • 1 tbsp honey
  • plenty of ice

Directions: In a blender combine melon, kiwi, lime juice, honey. Blend well. Take only a couple of ice cubes at a time, and blend until drink is a thick creamy texture. If you add too much ice, and your drink is too thick, just add a little bit more lime juice.

Note: You can add a splash of vodka or gin to make this drink even more special for when the kids are in bed.

Fudgy Mint Squares


  • 3 squares unsweetened chocolate
  • 10 tbsp butter, divided
  • 3 eggs
  • 1 1/2 cup sugar
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1 pkg cream cheese, softened
  • 1 tbsp cornstarch
  • 14 oz sweetened condensed milk
  • 1 tsp peppermint extract
  • 4 drops green food coloring
  • 1 cup chocolate chips
  • 1/2 cup whipping cream

Directions: In a microwave safe bowl, melt 8 tbsp butter and unsweetened chocolate. Cool Slightly. In a large bowl combine 2 eggs, sugar, and vanilla. Beat on low speed until well mixed. Add chocolate mixture in and mix well. Slowly add flour. Spread into a greased 13-in x 9-in x 2-in  baking pan. Bake at 350° for 15-20 minutes.

                  In a mixing bowl, beat cream cheese and the rest of butter. Add cornstarch and mix well. Slowly beat in milk and the last egg. Mix well. Now add extracts and food coloring. Pour over crust bake for 15-20 minutes. Cool on a wire rack. In a heavy saucepan combine chocolate chips and cream. Cook and stir over medium heat until chocolate is melted. Let cool for about 30 minutes. Stir often. Pour over cream cheese layer. Chill for about 2-3 hours. Don't cut until its completely chilled. Makes 4 dozen.


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    • profile image

      Madi 3 years ago

      ur voice is just lik nike delfino off of depserat housewive, never useeeearificial powder like grlc alays us fresh, just blitz it in the procesor,, if u churn it slowly at the end it'll be lovely ad speadable, a bit of olive oil b4 churning keeps it light an dlicious but still firm an set

    • profile image

      Fran 3 years ago

      5/2011 I know this has been out quite a while, as I've seen it before but I ncotie that you didn't rinse the butter with cold or ice water to get even more of the buttermilk out. It's not a big deal, but others have said that it wil stay fresh longer in the fridge if you do, true?

    • profile image

      Amie 5 years ago

      I’m planning the St. Patrick’s Day party for my daughter’s class. I can’t wait to make the Leprechaun will be a hit with the kids! I found some cello candy bags from Box and Wrap that have shamrocks on the bags….so cute. It’s the extra special touches that make the party great. Thanks so much for the recipe.

    • Sweetkisses9187 profile image

      Sweetkisses9187 7 years ago from Essex, Maryland

      Thanks! I can't wait for you to try them. : )

    • gramarye profile image

      gramarye 7 years ago from Adelaide - Australia

      Hey, fabulous recipes I can't wait to try them out!