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

Shamrock Cookies

roll (16.5 oz) Pillsbury® refrigerated sugar cookies
cup all-purpose flour
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

lb.  boneless beef round steak, trimmed, cut into bite-size pieces
Tbsp.  flour
Tbsp.  oil
large  onion, coarsely chopped
can  (14-1/2 oz.) beef broth
can  (14-1/2 oz.) stewed tomatoes, undrained
env.  (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
lb.  red potatoes (about 3), cut into 3/4-inch chunks
 carrots, cut into 1/2-inch-thick slices
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


cups  flour
cup  plus 1 Tbsp. sugar, divided
tsp.  CALUMET Baking Powder
tsp.  baking soda
tsp.  salt
cup   cold butter, cut up
cups  buttermilk
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

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.
Add 2 to 3 tsp. caraway seed to flour mixture along with the buttermilk and currants.
Substitute raisins for the currants.
picture and recipe credit: Kraft food and family

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John strapped his receiver tightly on his upper arm. He was ready to finish this game and finally claim victory. The sun had set...