St. Patty’s Day Snacks

ST. PATTY’S DAY SNACKS

Who doesn’t love something tasty to snack on?

Reubens

I don’t think a “snack” is necessarily something we eat between meals or late at night. Sometimes I may have a “snack” for lunch, in place of lunch. Or sometimes I don’t want to eat some big meal for dinner so I like to “snack” on a few small things.

Regardless of what anyone’s definition is of a snack, here is where the snacks will end up.

Happy St. Patty’s Day Snacking!!

Irish Blessing

May the road rise up to meet you,

May the wind be always at your back,

May the sunshine warm upon your face,

May the rains fall soft upon your fields,

And until we meet again,

May the Lord hold you in the palm of his hands.

(Found the platter at Goodwill for $3.00.) 🙂

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Bread Stick Ruben Dippers

They just melted in your mouth!

(Recipe Down Below)

The Celtic Cross

Isabelle Helped Me Put Together a Platter of Goodies for her Parents

Well, she did offer emotional support. 🙂

In the Tray of Goodies above are the ingredients to make the Bread Stick Reuben Dippers, and the Classic Reuben Sandwiches. Also, a nice Vintage Irish Cheddar Baked Sandwich with the Turkey Pastrami.

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I was originally thinking about doing a Grilled Cheese on the stove top but decided instead to just bake the sandwich. On the outside of the bread I spread some Kerrygold Butter, and on the inside of the bread I spread some English Coleman’s Mustard.

I then cut up some of my Vintage Irish Cheddar’s and some Green Irish Pesto Cheese, then baked them in the oven for 5 minutes to melt the cheeses, and then I placed the tops on, and baked for an addition 5-8 minutes.

They were Delicious!

Especially Eaten with the Sour Cream and Shamrock Potato Chips

(A gift from my daughter, Veronica)

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Leprechauns

(Sung to: “Three Blind Mice”

Leprechauns, Leprechauns,

Hiding here, Hiding there.

They don’t want us to see them play

When they come out on St. Patrick’s Day.

See them smile in their cute little way,

Leprechauns, Leprechauns.

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Their Always After Me Lucky Charms…

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Click Here For: St. Patrick’s Day

For Some Excellent Recipes

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My Irish Baked Potato

Although I probably wouldn’t consider this to be a “snack,” it could be a nice lunch or a light dinner.

I wanted it to all be IRISH.

The Baked Potatoes…

Irish Kerrygold Butter, Vintage Irish Cheddar, Irish Sea Salt, and Thousand Island Dressing mixed with Sour Cream.

Irish Comfort Food at it’s BEST!

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We have Baked Kale Chips

AND,

Cheesy Beer Bread with a Vintage Cheddar Spread

(Recipes Down Below)

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Our Broccoli and Cheese Pot o’ Gold Dip

(Recipe Down Below)

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Baked Kale Chips

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Fresh Kale

Ingredients:

Fresh Kale – washed, dried, with leaves removed from the thick stems

3 Tbsp (Per Tray) Olive Oil – to drizzle onto the Kale pieces

1 Tbsp Garlic Salt

1 tsp. Cayenne Pepper

Table Salt and Pepper, to tate

Here you can see the size of the leaves before cooking.

NOTE: They will shrink during the cooking process.

I used parchment paper to keep the Kale from sticking to the sheet pan.

I tear the leaves off the large stems, then tear the leaves into bite sized pieces.

Drizzle your olive oil over the leaves. You don’t want to fully coat the leaves as it will make them soggy.

The olive oil helps the spices to adhere to the leaves and add a touch of flavor.

The cayenne pepper added a little heat to the kale and can be omitted if necessary.

You can use any spices you like to the kale!

One tray we added garlic salt, and the other we added table salt.

Bake the kale slowly in a 300’F oven on the middle rack.

We have a double oven which makes cooking them easier.

After 10 min., turn the Kale pieces using tongs.

Place the Kale back in the oven for another 10 min.

Here, you can see the perfectly cooked Kale to where there is still a little bite to the leaf.

If you would like, you can cook them for a bit longer and the chip will be fully crispy.

Enjoy!

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Cheesy Beer Bread with a Vintage Cheddar Spread

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This bread is so easy to make and delicious to eat!

The Vintage Cheese Dip was a Perfect Accompaniment

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Ingredients:

(This recipe makes one loaf of bread.)

3 Cups of Self Rising Flour

1 Cup of Shredded Cheese (You can combine a few if you like.)

(For our Irish Loaf we used Kerrygold Reserve Cheddar, and Boar’s Head Irish Cheddar.)

2 T. Granulated Sugar

3 t. Dried Herbs (Any you desire.)

(For the Irish loaf we used Dill Seed and Dill Weed.)

1 Can or Bottle of Beer (12 ounces)

(We used a Stout for the Irish.)

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Both of these two cheeses were so good!

Perfect in, and on top of our bread.

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Our Dried Herbs and Stout

Pre-Heat Your Oven to 350F

Use an Oil Spray in a Loaf Pan to Coat

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You just need a mixing bowl for this. Add the flour….

Grate The Cheeses…

Add to the bowl….

Then add your Dried Herbs….

Next, the Stout

Just Mix Together….

Place into the Loaf Pan, Top with Some Cheese…

Bake for about 40 – 45 Minutes.

You want the bread to sound hollow. Then you know it’s done.

Cool the bread on a cooling rack IN THE PAN for about 15 minutes before you remove it and place on the rack until totally cooled.

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Ready to Make our Beer Dip

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Ingredients:

1 (8 ounce) Cream Cheese – softened

4 Tbsp. (Kerrygold Brand) Butter – softened

8 ounces Vermont Extra Sharp Cheese (Cabot Brand) – shredded

2 Cups Grated White Cheese – most any of your favorites (Havarti, Gouda, Pecorino etc…)

1 1/2 Cups Guinness Stout Beer, or any you desire

6 Garlic Cloves – chopped thinly

3 Tbsp. Worcestershire Sauce

2 Tbsp. Horseradish

2 Tbsp. (Boar’s Head Brand) Delicatessen Style Mustard

1 t. Tabasco Hot Sauce

1/4 Cup Garlic Chives – chopped

1/4 Cup Parsley – chopped

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Place your softened Butter and Cream Cheese into a mixing bowl.

Grate your cheeses…

Mix your Butter and Cream Cheese together until smooth.

Add your cheeses to the bowl…

and mix until smooth.

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Now add your Worcestershire Sauce, Chopped Garlic, Chives, Parsley, Horseradish Sauce and Mustard to the bowl and slightly mix the ingredients together.

Now, add your Stout Beer to the bowl and gently mix until smooth.

Here is your very creamy Cheesy Beer Dip!

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Aye!

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Our Broccoli and Cheese Pot o’ Gold Dip

Broccoli and Cheese Dip

1 Large Family pack of Frozen Broccoli
4 T. Butter or Margarine
1 Cup Chopped Onions
6 Chopped Garlic Cloves, Chopped Fine
16 oz. Sharp Cheddar Cheese
2 Cans of Cream of Mushroom Soup

Allow broccoli to thaw and cook in the microwave for just a few minutes.

This recipe was actually something my grandmother found and fixed for us one day back in the early 1980’s. I don’t know where she got it from, but we loved it at the time and it is a staple for us ever since.

The Broccoli and Cheese Dip

(This is a favorite of ours for many a holiday and we do eat it quite often. You might even see it crop up on other posts as well. Namely our Christmas Cooking one.)

Allow broccoli to thaw and cook in the microwave for just a few minutes.

Drain the water.

In a sauce pan on the stove top, saute the onions and garlic in the butter or margarine until nice and soft on a medium heat..

Then cut your cheese up into chunks and add to the mixture to melt.

You may want to reduce your heat just a little. Then add your cans of Cream of Mushroom soup and your broccoli.

Allow the mixture to cook for about 10 minutes on a medium low heat.

Serve hot.

This is excellent eaten on top of a baked potato.

We however, like it as a dip served with corn chips.

You can thin it out with some milk if necessary.

Something your mates will enjoy!

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Breadstick Ruben Dippers

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This is so easy to make. The hardest part is making the bread

sticks, and even then that isn’t hard at all.

You just need a Non-Stick Baking Sheet Pan and this Pillsbury Crescent Dough Sheet.

Although, you can make your own bread sticks if you like. You can also cut things even shorter and just buy ready made bread sticks.

What I love about using this ready made dough is that it is just so easy to do.

Simply spread it out onto the Baking Sheet, then use a pizza cutter to make long slices into the dough…

Then, twist the dough, like so…

Melt some Butter/Margarine in the Microwave and brush over the Bread Sticks before baking.

Bake in a 350F Oven for about 12 Minutes

(Just follow the package directions.)

When they come out of the oven allow them to cool a bit, and then slice them in half with your pizza cutter.

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Now For The Assembly

Bread Sticks, Turkey Pastrami, Swiss Cheese, and Salad Greens

You just want to lay out some Turkey Pastrami on a surface, then place some Swiss Cheese and some Greens, then the Bread Stick, now start to roll the meat, cheese, and greens around it. Mine held their place without a toothpick.