Saint Patrick’s day is a perfect day to try out new foods and go crazy with the green! Whether you’re throwing a party or going out to eat you better keep your eyes on these recipes that are a guarantee to please

Cream Cheese Sugar Cookies

Ingredients

1 cup white sugar

1 cup butter, softened

1 (3 ounce) package cream cheese, softened

1/2 teaspoon salt

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 egg yolk

2 1/4 cups all-purpose flour

Directions

1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

2. Preheat oven to 375 degrees F (190 degrees C).

3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Irish Champ

Ingredients

2 pounds potatoes, peeled and halved

1 cup milk

1 bunch green onions, thinly sliced

1/2 teaspoon salt, or to taste

1/4 cup butter

1 pinch freshly ground black pepper to taste

Directions

1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.

2. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)

3. Meanwhile, heat the milk and green onions gently in a saucepan, until warm.

4. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Corned Beef and Cabbage

Ingredients

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Irish Soda Bread

Ingredients

3 cups self-rising flour

3/4 cup white sugar

1/4 cup butter

2 cups raisins

1 egg

1 cup milk

1 tablespoon milk

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.

2. In a large bowl, cut together the self-rising flour, sugar, and butter with a pastry cutter until the mixture resembles coarse crumbs. Stir in the raisins. In a separate bowl, whisk together egg with 1 cup of milk. Lightly mix the milk mixture into the flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.

3. Place the bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.