Your St Patrick’s Day Dinner Menu: Traditional Favorites

With so many variations of traditional Irish meals, sometimes it’s just nicer to go back to basics, which is what we’ve done here with our St Patrick’s Day dinner menu full of traditional favorites that have withstood the test of time.


Incredibly Creamy Potato Soup
Incredibly Creamy Potato Soup This is an incredibly creamy, and also incredibly easy and fast soup to throw together using a whopping five potatoes!

Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6 servings (about 3/4 cup each)

You will need:

  • 1 1/2 cups water
  • 5 medium potatoes, peeled and cut up
  • 1 medium celery stalk, sliced (1/2 cup)
  • 1/4 cup water
  • 1 cup milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 green onions, thinly sliced


1. Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.

2. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.

3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.

Irish Soda Bread
Irish Soda Bread A St Patty’s Day dinner just wouldn’t be complete without Irish soda bread. Whether or not you’re Irish, a hearty meal with family and friends to celebrate the holiday begs for the inclusion of a great tasting quick bread.

Prep Time: 10 minutes
Total Time: 55 minutes
Makes: 1 loaf (14 slices)

You will need:

  • 3 tablespoons butter or margarine, softened
  • 2 1/2 cups Gold Medal all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup raisins, if desired
  • 3/4 cup buttermilk


1. Heat oven to 375°F. Grease cookie sheet.

2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.

3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.

4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.

Main Course

Slow Cooker Old-World Corned Beef and Vegetables
Slow Cooker Old-World Corned Beef and Vegetables Even those who swear they don’t know how to cook or can’t cook a delicious meat and potatoes meal for the meat and potatoes holiday can accomplish this amazing dish with the use of a tried and true slow cooker.

Prep Time: 15 minutes
Total Time: 9 hours, 15 minutes
Makes: 10 servings

You will need:

  • 2 1/2 pounds medium new potatoes, (about 8), cut in half
  • 2 cups baby-cut carrots
  • 1 cup frozen small whole onions, thawed
  • 1 corned beef brisket (3 to 3 1/2 pounds)
  • 1/8 teaspoon pepper
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


1. Mix potatoes, carrots and onions in 4-to-6-quart slow cooker.

2. Thoroughly rinse corned beed; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.

3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.

4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.


Irish Cream-Coffee Bars
Irish Cream-Coffee Bars Sure, you may have had Irish cream flavoring or liquer in your coffee to wind down and relax after a hearty, satisfying meal, but these dessert bars take the decadent flavor to the next level of deliciousness, made with liquer, coffee and sugar cookie mix no one can mess up.

Prep Time: 25 minutes
Total Time: 2 hours, 35 minutes
Makes: 25 bars

You will need:
For Bars:

  • 1 pouch (1lb 1.5oz) Betty Crocker sugar cookie mix
  • 1/2 cup chopped pecans
  • 1/2 cup cold butter
  • 1 egg
  • 1 can (14oz) sweetened condensed milk (not evaporated)
  • 2 tablespoons Irish cream liquer
  • 1 teaspoon instant coffee granules or crystals

For Topping:

  • 1 cup whipping cream
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Irish cream liquer
  • 1 teaspoon vanilla
  • 1/8 teaspoon ground cinnamon
  • 25 cinnamon sticks (2 inch)


1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.

2. Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows).

3. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

One thought on “Your St Patrick’s Day Dinner Menu: Traditional Favorites”

  1. Luck of the Irish – found your website today while looking for some Irish recipes. They all sound great – but am especially anxious to try the Irish Cream dessert. We used to buy a Cadbury chocolate bar filled with Irish Cream and loved it… but sadly, it is no longer made – so your dessert will most likely take it’s place. Thanks for sharing these great recipes!

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