Shamrock cookies just in time for St. Patty's!! This is from Pillsbury!

Shamrock Cookies



1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4
cup all-purpose flour
1/4
cup green sugar
  • 1Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half the dough at a time; refrigerate remaining dough until needed.
  • 2Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem.
  • 3Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes

Try coloring the dough by adding 10 drops green food color and rolling in green sugar for a more festive shamrock.

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Irish Beef Stew- Kraft food and family!

Irish Beef Stew recipe


1-1/2
lb.  boneless beef round steak, trimmed, cut into bite-size pieces
2
Tbsp.  flour
2
Tbsp.  oil
1
large  onion, coarsely chopped
1
can  (14-1/2 oz.) beef broth
1
can  (14-1/2 oz.) stewed tomatoes, undrained
1
env.  (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
1
lb.  red potatoes (about 3), cut into 3/4-inch chunks
3
 carrots, cut into 1/2-inch-thick slices
4
cups  hot cooked noodles
COAT meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
ADD potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.
SERVE over noodles.

St. Patrick's Day Recipes! Irish Soda Bread with currants


Irish-Soda-Bread-44583A.jpg

3-1/4
cups  flour
1/3
cup  plus 1 Tbsp. sugar, divided
1
tsp.  CALUMET Baking Powder
1
tsp.  baking soda
1
tsp.  salt
1/2
cup   cold butter, cut up
1-1/3
cups  buttermilk
1/2
cup  currants

make it

HEAT oven to 350°F.
MIX flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.
PLACE dough on lightly floured surface; knead 10 times. Shape into 2-1/2-inch-thick round. Place on baking sheet sprayed with cooking spray. Cut deep 1/2-inch "X" in top of dough; sprinkle with remaining sugar.
BAKE 1 hour or until golden brown. Remove from baking sheet to wire rack; cool completely before cutting into wedges.

kraft kitchens tips

STORAGE KNOW-HOW
Store leftover bread in resealable plastic bag at room temperature up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months; thaw at room temperature before serving.
SPECIAL EXTRA
Add 2 to 3 tsp. caraway seed to flour mixture along with the buttermilk and currants.
SUBSTITUTE
Substitute raisins for the currants.
picture and recipe credit: Kraft food and family

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