Preheat the oven to 375 degrees.  Here is what you need:

In a large bowl whisk together the flour, baking soda, baking powder, white sugar, and salt.

Stir in the softened butter, buttermilk, and egg.  *Instead of buttermilk I usually just add whole milk to a little under the 1 cup line on the measuring cup, and then fill it up the rest of the way to the 1 cup line with white vinegar. I typically do that with all recipes that require buttermilk so I don’t have to purchase separate buttermilk.  

Knead on a flowered surface.

Then form dough into a round loaf and place on a greased baking sheet.

In a small bowl, combine 1/4 cup melted butter and 1/4 cup buttermilk.  *I do my milk and vinegar trick here again for the buttermilk; this time I filled the milk to just under the 1/4 cup line, and then I filled it up to the 1/4 cup mark with white vinegar.

Brush the loaf with the butter and buttermilk mixture.

Cut an “X” in the top of the loaf.

Bake at 375 degrees for about 40-45 minutes or until the toothpick in the center comes out clean.  Let cool a few minutes and then slice into it and top with butter and jam.  

My homemade strawberry jam goes wonderful with this!

Here is your printable recipe!

Irish Soda Bread

 

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Author: A Fireman's Wife

Recipe type: Bread

Ingredients

• 4 cups all purpose flour
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 4 tablespoons white sugar
• ½ teaspoon salt
• ½ cup softened butter, plus ¼ cup melted butter; divided
• 1 cup buttermilk, plus ¼ cup buttermilk; divided
• 1 egg

Instructions

1. Preheat the oven to 375 degrees.
2. In a large bowl whisk together the flour, baking soda, baking powder, white sugar, and salt.
3. Stir in the ½ cup softened butter, 1 cup buttermilk, and egg.
4. Knead on a flowered surface.
5. Then form the dough into a round loaf and place on a greased baking sheet.
6. In a small bowl, combine the ¼ cup melted butter and the ¼ cup buttermilk.
7. Brush the loaf with the butter and buttermilk mixture.
8. Cut an "X" in the top of the loaf.
9. Bake at 375 degrees for about 40-45 minutes or until the toothpick in the center comes out clean. Let cool a few minutes and then slice into it and top with butter and jam.

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This is really easy to put together, as it is no bake, and it makes an amazing, festive, St. Patrick’s Day dessert!

Start by making your melted chocolate.  Measure out your chocolate chips in a bowl. In a small sauce pan heat your heavy cream until bubbly and hot.

Pour hot the cream over the chocolate chips and cover with plastic wrap.

Let sit for about 5 minutes and then whisk it all together.  I stirred in a drop of peppermint essential oil, but if you don’t have that you can use 1/4 teaspoon peppermint extract.  Then set aside. 

In a 9 x 13 pan and add a layer of ice cream sandwiches on the bottom.

I found these Mint Chocolate Chip ones at Safeway.

Spread on half of the whipped topping.

In a gallon zip lock bag crush up the Oreos.  I used the flat side of my meat tenderizer.

Sprinkle the Oreos on top of the whipped topping.  Then drizzle on some of the melted chocolate.  This layer does not have to be pretty as it will be covered up!

Then start adding the second layer of ice cream sandwiches.

Keep going until the top layer is covered.

Spread on the remaining half of the whipped topping.

Roughly chop up the Andes Mints and sprinkle on top of the whipped topping.  You could also get crazy and add some more Oreos too! 

Then drizzle with some more melted chocolate.

Keep in the freezer until your are ready to serve and you will have an easy impressive dessert!

Here is your printable recipe!

Mint-Chip Ice Cream Sandwich Cake

 

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This is seriously the best dessert and so easy to assemble!

Author: A Fireman's Wife

Recipe type: St. Patrick's Day Dessert

Ingredients

• 1 cup semi sweet chocolate chips
• ½ cup heavy whipping cream
• 1 drop peppermint essential oil or ¼ teaspoon peppermint extract
• 24 mint chocolate chip ice cream sandwiches
• 8oz tub whipped topping
• About ½ a pack of mint Oreos, crushed
• Chopped Andes mints (enough to sprinkle on top)

Instructions

1. Measure out the chocolate chips on a bowl.
2. In a small sauce pan heat your heavy cream until bubbly and hot.
3. Pour the hot cream over the chocolate chips and cover with plastic wrap.
4. Let sit for about 5 minutes and then whisk it all together. Stir in the peppermint and then set aside.
5. In a 9 x 13 pan and add a layer of ice cream sandwiches on the bottom.
6. Spread on half of the whipped topping.
7. Sprinkle the Oreos on top of the whipped topping. Then drizzle on some of the melted chocolate.
8. Add the second layer of ice cream sandwiches.
9. Spread on the remaining half of the whipped topping.
10. Roughly chop up the Andes Mints and sprinkle on top of the whipped topping. You could also get crazy and add some more Oreos too!
11. Then drizzle with some more melted chocolate.
12. Keep in the freezer until you are ready to serve!

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Start by cutting your honeydew into small cubes.  

Then cut up your kiwi.  I just sliced the ends off of each kiwi and then took my knife and sliced the skin off all around. Then I cut the kiwi into about 1/4 inch slices and from there you can cut them into small cubes.

Then dice up your red onion.  

For the jalapeño I just used half of it with the seeds and membranes removed.  Then I diced that into small pieces.  If you like the heat you can add the whole jalapeño.  

Finely chop up your mint….  

and then your cilantro.  

Then slice your lime into wedges, so it is easier to squeeze, and then squeeze them all into your bowl.  

Add your sugar and then kosher salt and pepper to taste.  

Mix it all up and then try not to stand there and eat it all while you are deciding if you added enough salt and pepper.    

Don’t have shamrock chips????, no problem!  This goes great with scoops too!  

Here is your printable recipe!

Kiwi-Melon Pico de Gallo

 

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This is a great "green" St. Patrick's Day salsa and it is perfect with Shamrock Chips!

Author: A Fireman's Wife

Recipe type: Pico de Gallo

Ingredients

• 2 cups honeydew melon, cut into ¼ inch cubes
• 1 cup kiwi, cut into ¼ inch cubes
• ½ cup red onion, diced
• ½ of a jalapeño with seeds and membranes removed, finely diced
• 2-3 tablespoons finely chopped mint leaves
• ¼ cup finely chopped cilantro
• juice of 1 lime
• 1½ teaspoons sugar
• Kosher salt and black pepper to taste

Instructions

1. Mix your first 6 ingredients together in a medium size bowl.
2. Slice your lime into wedges and squeeze the juice into the bowl.
3. Add your sugar and then your kosher salt and black pepper to taste. Mix it up.
4. Serve with shamrock chips or any tortilla chips.

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I made these last week for my mom’s group and my kids just loved them!  Here is what you need: 

Preheat your oven to 350 degrees. Then cut out your shamrocks.  I was able to place two tortillas stacked on top of each other when cutting out my shamrocks.  Helped to speed up the process.  I was able to get 4 shamrocks per tortilla.  

I just stacked them up on a plate while I finished cutting out all my shamrocks. 

When your oven is preheated spray a cookie sheet with cooking spray and line up your shamrocks in a single layer.  Lightly spray your shamrocks with cooking spray and sprinkle them evenly with salt.  I usually use kosher salt when cooking but for these I just grabbed my salt shaker to make it easy to sprinkle all over.  Then bake them in the oven for about 8-10 minutes.  Let them cool and then transfer to a storage container.Eat by themselves or with some wonderful Kiwi-Melon Pico de Gallo! 

Then if you want to kick things up a notch you can try this wonderful cinnamon and sugar version!

For these cut out your shamrocks the same way and then spray your cookie sheet with cooking spray and line them up in a single layer.  Then brush the tops of your shamrocks with melted butter.  Mix your sugar and cinnamon in a small bowl and then sprinkle generously on your shamrocks.   

Bake in a 350 degree oven for 8-10 minutes.  Serve with ice cream or wonderful by themselves! 

I would love if you would join my Friday link-up!

Shamrock Chips

 

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These are so fun and festive for St. Patrick's Day!

Author: A Fireman's Wife

Ingredients

• Salt Version
• 1 pack Mission Garden Spinach Herb Wraps ( you can really use as many packs as you need)
• Cooking spray
• Salt
• Shamrock cookie cutter
• Cinnamon Sugar Version
• 1 pack Mission Garden Spinach Herb Wraps
• Cooking spray
• 1 stick melted butter
• ½ cup white sugar
• 1 teaspoon cinnamon
• Shamrock Cookie Cutter

Instructions

1. Preheat your oven to 350 degrees.
2. For the salt version cut out your shamrocks with your cookie cutter.
3. Spray your cookie sheet with cooking spray and then line your shamrocks up in a single layer.
4. Spray the tops of your shamrocks lightly with cooking spray and then sprinkle them all over with salt.
5. Bake for 8-10 minutes. Let cool and then transfer to a storage container.
6. For the cinnamon sugar version cut out your shamrocks with your cookie cutter.
7. Spray your cookie sheet with cooking spray and then line your shamrocks up in a single layer.
8. Brush the tops of your shamrocks with melted butter.
9. Mix up your cinnamon and sugar and then sprinkle generously all over your shamrocks.
10. Bake for 8-10 minutes. Let cool and then transfer to a storage container.

Notes

Serve the salted version with Kiwi-Melon Pico de Gallo for a fun St. Patrick's Day snack! The cinnamon sugar version goes great with vanilla ice cream or wonderful by themselves!

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To make the fruit dip you will need cream cheese, marshmallow cream, powdered sugar, and vanilla extract.  Add your cream cheese and marshmallow cream to the bowl of your mixer and with the whisk attachment mix it all up on medium speed.  

Stop the mixer and scrape the sides and mix more if needed.  Then add your powdered sugar and vanilla extract and mix that up.  Stop and scrape the sides again and then transfer your dip into a storage container and refrigerate until your fruit is ready.

Next wash and prepare all your fruit and then it is time to assemble it into a rainbow!  

I thought it would be fun to add a little gold at the end of my rainbow.  I picked those up at Party City.

I hope this adds a little fun to your St. Patrick’s Day!  Your kids will love it and it is a good way to get them to eat their fruit!  

I love how pretty all this fruit looks! 

** I would love if you would join my Friday link-up party!

** Featured at Party in Your PJ’s!

St. Patrick's Day Rainbow Fruit Tray With Fruit Dip

 

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This makes a beautiful rainbow for your St. Patrick's Day Table!

Author: A Fireman's Wife

Recipe type: Appetizer / Dip

Ingredients

• Dip
• 8 ounce package cream cheese, softened
• 7 ounce jar marshmallow cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• Fruit
• strawberries
• oranges
• pineapple
• kiwi
• blueberries
• purple grapes
• **Amount of fruit depends on the size of your platter or tray.

Instructions

1. Add your cream cheese and marshmallow cream to the bowl of your mixer and with the whisk attachment mix it all up on medium speed.
2. Stop and scrape the sides of your mixer and then mix more if needed.
3. Add your powdered sugar and vanilla extract and mix that up.
4. Stop and scrape the sides again and then transfer your dip into a storage container and refrigerate until your fruit is ready.
5. Next wash and prepare all your fruit and then it is time to assemble it into a rainbow.
6. Place the fruit dip in a bowl, or small bowls, and place on your platter if desired.
7. Line up the strawberries across the top, followed underneath by oranges, pineapple, kiwi, blueberries, and purple grapes.
8. **Optional, decorate with gold coins to make your gold at the end of the rainbow.

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For your smoothie you will need apple juice, Chobani Vanilla Greek Yogurt, 1 banana, 2 kiwi, 2 cups packed spinach, and ice (sorry not shown)!  If you plan on making this smoothie a lot I buy my kiwi from Costco so I can get a bunch of them for a better price.

You can start by cutting up your kiwi so they are all ready.  I just cut the ends off of each kiwi, and then I slice off the skin all the way around.  Then I slice my kiwi in little slices so it blends up better.  

In a blender add your apple juice, greek vanilla yogurt, spinach, banana, kiwi, and ice.  I use crushed ice when I have it.  My ice maker broke the other day so I am using store-bought ice here.  

Put your lid on and blend er’ up!  

That is it!  So simple and a great (natural green) St. Patrick’s Day treat!  This makes about the 2 full size (16 oz) glasses you see below.  

**I would love if you would join my new link party!

Kiwi, Spinach Shamrock Smoothie

 

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Prep time

5 mins

Total time

5 mins

 

This makes a great St. Patrick's Day Treat!

Author: A Fireman's Wife

Recipe type: Smoothie

Serves: 2 servings

Ingredients

• ½ cup apple juice
• 1 cup Chobani Greek Vanilla Yogurt
• 1 banana
• 2 cups packed fresh baby spinach
• 2 kiwi peeled and sliced
• 1 cup ice

Instructions

1. Peel and slice your kiwi.
2. Place your apple juice, greek yogurt, banana, spinach, kiwi, and ice in a blender.
3. Blend until smooth.

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