Saint Patrick's Day Dublin Coddle

“This traditional supper dish dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Comfort food at its best! Sláinte.”

4 1/2-5 lbs. Potatoes
2 large onions
1 lb. Irish sausages
2 lb. Bacon
2 1/4 cups hot water
1 chicken or beef stock cube
3 Tab. Parsley
Salt and pepper, tt

Chop potatoes into large chunks. If they are small, leave them whole.
Dissolve the stock cube in the hot water
Grill or broil the sausage and bacon to give them color. Let cool.
Chop the bacon into 1-inch pieces and the sausage into pieces the same size as the potatoes.
Preheat oven to 300F.
In an oven-proof pot or casserole dish with a tight-fitting lid, layer the bacon, sausage onions and potatoes. Season liberally each layer with salt, pepper and parsley.
Pour the bullion broth over.
Bring liquid to a boil on top of the stove, and then put lid on tightly and place in oven.
Cook for two hours. Add more liquid, if necessary. There should be an inch of liquid on the bottom.
Put back in the oven and cook for 1-3 more hours. (If desired, add a little Guinness to the pot towards the end of the cooking.)
Serve with Guinness and Irish Soda Bread.

Source: Genius Kitchen


1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners’ sugar
Green, purple, yellow food color

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together.
Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour.
Add 3 cups of the flour to the yeast mixture and stir to combine.
Add the shortening and continue to stir while adding the remaining flour.
Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
Spray a large bowl with nonstick spray.
Put dough into the bowl and cover with plastic wrap or a towel.
Let rise in a warm place for at least 2 hours. Can refrigerate at this point or proceed with recipe.
Preheat oil in a deep-fryer to 350-400 degrees F
Roll the dough out to about 1/4-inch thickness and cut into 3-inch squares.
Deep-fry, flipping constantly, until they become a golden color.
After beignets are fried, drain them for a few seconds on paper towels.
While the dough is frying, you can mix each color of food dye into 1 cup of powdered sugar. Or, you can just leave the powdered sugar white.

Using a mesh sieve, sprinkle (if using colored sugar, use some of each color) powdered sugar over the beignets while still hot.


3 cups cooked diced or shredded chicken
1 can (10.75 oz) cream of chicken soup
1 cup sour cream or plain greek yogurt
2 sleeves of Ritz crackers, crushed
1 stick (1/2 cup) butter, melted
2 tbs Everything Bagel Seasoning
1 (4 oz) can diced green chilies (optional)

Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.
In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken (and the green chilies, if using).
Turn into prepared pan. Top with cracker crumbs and sprinkle with Everything Bagel Seasoning. Drizzle melted butter over the top of the crumbs.
Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
Serve with a green vegetable, such as steamed broccoli.

Source: Midnight Baker

Cherry Enchiladas

1/2 cup water
1/2 cup butter
1/2 cup white sugar
6 flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced almonds

The Day Before You Want to Serve Them
Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.

Next Day
Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.

Source: Allrecipes



1 cup (2 sticks) butter
2/3 cup brown sugar
2/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
2 cup flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 3/4 cups M&M’s® Milk Chocolate Candies (see note)

Preheat oven to 350 degrees.

In a large bowl, cream butter and both sugars until well blended. Add the egg and vanilla extract and mix to combine.

In a separate bowl, sift the flour, baking soda and salt together.

Slowly add the dry ingredients into the butter mixture and stir until combined.
Fold in the M&M’s® and chill the dough for 1 hour, or overnight.

Drop dough by rounded tablespoons
onto a lightly greased tray, about 2 inches apart.

Bake for 8- 10 minutes for chewy cookies or 12-14 for crispy cookies.

Note: Chocolate Chips can substitute for part of the M&M’s®.

Source: Key Ingredient


2 chocolate cake mixes about 16.5oz each
4 large eggs
1/2 cup oil
1 1/2 cups Nestle Dark Chocolate and Mint Morsels  
1 tsp. Peppermint Extract

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add cake mixes, eggs and oil. Beat 2-3 minutes until cookie dough comes together. (It comes together very easily, and there won't really be much left around the sides of the bowl)
Stir in chocolate chips.
Roll into 1" balls (1" cookie scoop) and place 12 to a lightly greased cookie sheet. Bake at 350 degrees F for 7-9 minutes, until puffed and dry-looking on top. They will settle down as they cool.

Makes 4 dozen cookies
Recipe from The Recipe Rebel, modified by Sam


Photo of Original Nestle® Toll House Chocolate Chip Cookies by Nestle Toll House
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Source: Nestle

Gluten Free and Dairy Free Snickerdoodles


1 cup 2 sticks Dairy-Free Margarine, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups Gluten Free Flour Mix
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time.
In a separate bowl, whisk together Gluten Free Flour, cream of tartar, baking soda, and salt to get out any lumps. Add this to the butter mixture and beat until just combined.
Refrigerate dough for about 10 minutes.
While waiting, stir together 3 tablespoons of sugar and cinnamon.
Roll about a tablespoon of dough into a ball, roll into the cinnamon sugar mixture, and place on the baking. Repeat, leaving about 2 inches between dough balls.
Bake for 11- 13 minutes or until lightly golden, rotating the pans halfway through.
Remove to wire rack to cool. Repeat with remaining dough.

Makes 36 cookies
Source: Fake Ginger

Lemon Bells

1 cup butter softened
2 cups granulated sugar
2 large eggs lightly beaten
1/4 cup milk
2 tsp. lemon extract
4 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and lemon extract.
In a separate bowl, combine the flour, baking powder, salt and baking soda. Gradually add the dry ingredients to the creamed mixture and mix well. Cover and chill for 2 hours.

Preheat oven to 350°F.
Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut with a 2-inch cookie cutter dipped in flour. Place 2-inches apart on ungreased baking sheet.
Bake for 8-10 minutes. Allow cookies to cool for 3 minutes on the baking sheet before transferring to wire racks to cool completely.

Lemon Glaze:
2 cups powdered sugar
@ 1/8  fresh squeezed lemon juice
@ 1/8 cup water

In a medium bowl, whisk together the powdered sugar, lemon juice and water until smooth. Dip each cookie top into the glaze. Return to the wire rack, glaze side up. Let cookies set until icing has set.

Modified slightly from the recipe at Two Peas and Their Pod

Chocolate Sugar Cookie Trees

These chocolate sugar cookies will not spread when baking.

2 cups butter, room temperature
2 cups sugar
2 large eggs
3 tsp vanilla
4 cups all-purpose flour
1 1/2 cups cocoa powder
1 tsp salt

Cream the butter and sugar. Mix for about one minute or until fully incorporated. Scrape down the sides of the bowl and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough and will spread more during baking.
Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
Add liquid vanilla extract. Stir briefly.
Sift your dry ingredients together. (Flour, cocoa powder and salt).
Add all of the flour mixture to the bowl. Mix by hand until fully mixed
Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
Preheat your oven to 350°F.
Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
Let cookies cool to room temperature and decorate.

Makes approx. 35 medium sized cookies

Source: modified slightly from the recipe at Sweetopia

Gingerbread Snowmen Cookies

These gingerbread cookies won't spread.

3 cups all-purpose flour
1/2 tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, room temperature
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 tsp vanilla
1 tsp finely grated lemon zest (optional)

Preheat the oven to 375 F.
Whisk the flour, salt, and spices together in a bowl. Set aside.
In the bowl of a stand mixer, cream the butter and sugar until they’ve just come together (you don’t want them too light and fluffy).
Add the egg, and mix until incorporated.
Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.
Slowly mix in the flour mixture until your dough forms.
Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment lined baking sheet for 9 minutes.
If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.

Makes 24 cookies

Source: The Kitchen Paper

Sweet Potato Pie

3 tablespoons all-purpose flour
1 2/3 cups sugar
1/2 teaspoon ground nutmeg
Pinch of salt
1 cup mashed sweet potatoes
2 large eggs
1/4 cup light corn syrup
1/2 cup butter, softened
3/4 cup evaporated milk
1 (9-inch) unbaked pastry shell

Heat oven to 350 degrees F.
In a small bowl, combine the flour, sugar, nutmeg, and salt.
In a large bowl, beat the potatoes, eggs, corn syrup, butter and sugar mixture. Gradually stir in milk. Pour into pastry shell.
Bake for 55-60 minutes.
Cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours before serving.
Refrigerate leftovers.

Source: Recipe Goldmine

GFCF Mini Apple Crisp

For each serving:
1 medium apple, peeled and sliced
1 tablespoon Gluten free flour mix
1 teaspoon Apple pie spice blend
2 tablespoons brown sugar
1 tablespoon butter
2 tablespoons quick-cooking oats
1 teaspoon ground cinnamon

Place apple slices in a small greased baking dish, like a ramekin. In a small bowl,  combine flour, apple pie spice,  and brown sugar; cut in butter until mixture resembles coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices. Bake, uncovered, at 350° for 35-40 minutes or until tender. Serve with cream if desired.

Nutrition Facts
1 each: 334 calories, 12g fat (7g saturated fat), 31mg cholesterol, 127mg sodium, 56g carbohydrate (40g sugars, 3g fiber), 3g protein.

Modified from the Original recipe published as Mini Apple Crisp in Taste of Home December/January 1994