This document provides recipes for Quick Corned Beef and Cabbage, Colcannon (a traditional Irish side dish of mashed potatoes and cabbage), Irish Mint Cupcakes, Banana Cupcakes, and Vanilla Cupcakes With Chocolate Frosting. The Quick Corned Beef and Cabbage recipe calls for ingredients like corned beef, potatoes, cabbage and bacon and instructions to simmer all ingredients together until tender. The Colcannon recipe includes mashed potatoes flavored with leeks, bacon and cabbage. The Irish Mint Cupcakes recipe mixes chocolate cake batter with mint extract and chips for a St. Patrick's Day treat.

1. Quick Corned Beef and Cabbage
Make your St. Patrick's Day dinner in one pot!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
• 3 slices bacon
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 bay leaf
• 4 cups water
• 1 tsp. pepper
• 4 russet potatoes, cubed
• 1 green cabbage, cut into eighths
• 6 (1/2" thick) slices cooked corned beef
Preparation:
In heavy stockpot, cook bacon until browned and crisp. Remove bacon to paper towel to
drain; crumble and reserve.
To drippings in skillet, add onion and garlic and cook until tender, about 5-6 minutes.
Add beef broth, bay leaf, and water and bring to a boil.
Add potatoes to pot; simmer for 5 minutes. Then add cabbage; cook for 5 minutes
longer. Add sliced corned beef and simmer for 10-15 minutes longer until cabbage and
potatoes are tender and beef is hot.
Drain pot; discard bay leaf. Sprinkle with reserved bacon. Serve beef with cabbage and
potatoes, along with mustard on the side. Serves 6

2. Colcannon
Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with
cabbage.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients:
• 2 pounds russet potatoes
• 4 slices bacon
• 1 Tbsp. olive oil
• 1 leek, rinsed and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups shredded green cabbage
• 1/3 cup butter
• 1 cup hot milk
• 1/2 tsp. salt
• 1/8 tsp. white pepper
Preparation:
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and
bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender
when pierced with a fork.
Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while
cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in
saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes.
Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a
few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until
combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish
and keep warm in 200 degrees F oven for 1 hour. Serves 6-8

3. Irish Mint Cupcakes
Irish Mint Cupcakes are the perfect dessert for St. Patrick's Day. Serve them on a layered
cake stand for a special presentation.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients:
• 1 (18.25-ounce) chocolate cake mix
• 1-1/4 cups water
• 2 tablespoons creme de menthe OR 2 tablespoons water and 1 teaspoon mint extract
• 1/3 cup butter, melted
• 3 eggs
• 1 cup mint chocolate chips
• 1 (8-ounce) package cream cheese, softened
• 3 tablespoons butter, softened
• 3 tablespoons creme de menthe liqueur OR 1 teaspoon peppermint extract
• 3 cups powdered sugar
• 1/3 cup heavy cream
• 1 cup crushed thin mint cookies
Preparation:
Preheat oven to 350 degrees F. Spray 24 muffin tins with nonstick baking spray containing
flour and set aside.
In large bowl, combine cake mix, water, 2 tablespoons creme de menthe OR 2 tablespoons
water plus mint extract, melted butter, and eggs. Beat on low speed until moistened, then
beat 2 minutes on medium speed. Stir in chocolate chips.
Divide among sprayed muffin tins. Bake 20-25 minutes or until cupcakes spring back when
lightly touched with finger. Cool in tins 5 minutes, then remove to wire rack to cool
completely.
In medium bowl, beat cream cheese, butter, 3 tablespoons creme de menthe OR peppermint
extract, and 1 cup powdered sugar until fluffy. Gradually beat in 2 cups powdered sugar and
1/2 cup heavy cream until smooth. You can tint the frosting green with food coloring if you're
not using the creme de menthe. Frost cupcakes with this mixture and top with crushed
cookies.
Store covered at room temperature. Makes 24 cupcakes

4. Banana cupcakes
Banana cupcake recipe with buttermilk and bananas.
Cook Time: 20 minutes
Total Time: 20 minutes
Ingredients:
• 1/2 cup shortening
• 1 teaspoon vanilla
• 1 cup sugar
• 2 eggs
• 2 1/4 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1 cup mashed ripe bananas, about 2 large ripe bananas
• 1/4 cup buttermilk
Preparation:
Cream shortening and vanilla; add sugar gradually, beating until light and fluffy. Add eggs
one at a time, beating well after each addition. Sift together the dry ingredients; add
alternately with banana and milk to the creamed mixture, beating well after each addition.
Fill greased and floured or paper lined muffin cups about 1/2 full. Bake at 375° for 18 to 20
minutes, or until done. Cool and frost as desired. Makes about 24 to 30 cupcakes.

5. Vanilla Cupcakes With Chocolate Frosting
Cook Time: 25 minutes
Total Time: 25 minutes
Ingredients:
• 2 cups sifted cake flour
• 1 1/3 cups granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 9 tablespoons butter, softened
• 3/4 cup milk
• 2 1/2 teaspoons vanilla
• 2 large eggs
• Frosting:
• 3 tablespoons butter
• 4 ounces unsweetened chocolate
• 5 tablespoons heated milk
• 2 to 2 1/2 cups sifted confectioners' sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
Preparation:
Grease and flour cupcake pan(s) or line with paper liners.
In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add butter, milk
and vanilla; beat for 2 minutes with mixer at medium speed. Add eggs and beat 1 minute
longer. Fill prepared or lined cupcake cups about half full. Bake at 350° for 20 to 25 minutes.
Cool and frost.
Makes 18 cupcakes.
Frosting:
Melt butter and chocolate over hot water. Combine 2 cups of confectioners' sugar and salt in
a bowl; pour hot milk over sugar and salt, stirring until sugar is dissolved. Stir in vanilla. Add
melted chocolate mixture and beat on high speed of electric mixer until thick enough to
spread. Add more confectioners' sugar or more milk, a few drops at a time, as needed. This
frosting will frost 18 cupcakes or tops and sides of two 8-inch cake layers.