MILWAUKEE (WITI) -- A lot of people spend time in the kitchen around St. Patrick's Day cooking up classics like corned beef and cabbage. If that's not your thing and you want something with an Irish twist, Mark Hagen from Taste of Home might have something for you. He joined Studio A on Tuesday, March 11th.
Mini Shepherd's Pies
Prep: 30 min. Bake: 20 min.
- 1 pound ground beef
- 3 tablespoons chopped onion
- 1/2 teaspoon minced garlic
- 1/3 cup chili sauce or ketchup
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1-1/4 cups water
- 3 tablespoons butter
- 1-1/4 cups mashed potato flakes
- 1 package (3 ounces) cream cheese, cubed
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/2 cup crushed potato chips
- Paprika, optional
In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.
Nutrition Facts: 1 serving (2 each) equals 535 calories, 24 g fat (13 g saturated fat), 82 mg cholesterol, 1,310 mg sodium, 54 g carbohydrate, 1 g fiber, 25 g protein
Shamrock Cutout Pound Cake
Prep: 1 hour Bake: 50 min. + cooling
- 2 packages (16 ounces each) pound cake mix
- 10 drops green food coloring
- 1/2 teaspoon peppermint extract
- 1 cup confectioners' sugar
- 1/8 teaspoon peppermint extract
- 3 to 5 teaspoons 2% milk
Preheat oven according to package directions. Grease a 9x5-in. loaf pan. Prepare one package cake mix according to package directions, adding food coloring and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs.
Cut cooled cake into 1-in. thick slices. Cut slices with a 2-1/2-in. shamrock-shaped cookie cutter (save remaining cake for another use). Stand shamrock slices at an angle in a greased 9x5-in. loaf pan.
Prepare remaining cake mix according to package directions. Pour batter around and over shamrock slices. Bake and cool as package directs.
For glaze, in a small bowl, mix confectioners' sugar, extract and enough milk to reach desired consistency. Pour glaze over cake, allowing some to flow over sides. Yield: 1 loaf (16 slices). Editor's Note: Remaining pound cake may be cubed and served in dessert dishes, layered with warm fudge sauce. Top with chopped mint Andes candies.
Nutrition Facts: 1 slice equals 462 calories, 23 g fat (8 g saturated fat), 91 mg cholesterol, 339 mg sodium, 60 g carbohydrate, 0 fiber, 6 g protein.
Baked Reuben Dip
Prep: 10 min. Bake: 25 min.
- 1 jar (32 ounces) sauerkraut, rinsed and well drained
- 10 ounces sliced deli corned beef, chopped
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 cups (8 ounces) shredded Swiss cheese
- 1 cup mayonnaise
- 1/4 cup Russian salad dressing
- 1 teaspoon caraway seeds, optional
- Rye crackers
In a large bowl, mix the first six ingredients; stir in caraway seeds, if desired. Transfer to a greased 13-in. x 9-in. baking dish.
Bake at 350° for 25-30 minutes or until bubbly.
Serve with crackers. Yield: 8 cups.