Enjoy a Delicious St. Patrick’s Day Feast

Celebrate this St. Patrick’s Day with fun and delicious dinner and dessert!

Beer-Glazed Sausage and Apples


Servings: 4

Start to Finish: 35 minutes


  • 1 12-ounce bottle stout beer
  • 1/2 teaspoon crushed red pepper
  • 1 14-16-ounce package smoked sausage, such as kielbasa, cut in 3-inch pieces
  • 1/2 pound fresh green beans
  • 2 tablespoons butter
  • 2 medium cooking apples, cored and thinly sliced
  • 2 tablespoons packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon finely shredded orange peel
  • 8 small sage leaves


1. In a large saucepan, combine 1/2 of the beer and the crushed red pepper; bring to boiling. Add sausage and green beans. Return to a simmer, cover and cook 5 to 8 minutes or until beans are tender. Drain. Set aside.

2. Meanwhile, in a large skillet, melt 1 tablespoon butter; add apples. Cook, turning occasionally, until apples are just tender. Transfer to a platter.

3. Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet.

4. Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits. Add remaining 1 tablespoon butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boil gently, uncovered, 5 to 6 minutes or until slightly thickened. Return sausage and green beans to skillet to coat in glaze. Fold in apples. Return to serving platter. Sprinkle with sage.

Potato Rolls


Total Time: Prep: 25 min. + rising

Bake: 15 min.

Yields: 24 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup shortening
  • 1/2 cup warm mashed potatoes
  • 1 egg
  • 1/4 cup sugar
  • 1-1/4 teaspoons salt
  • 4 cups all-purpose flour


1. In a large bowl, dissolve yeast in water. Add milk, shortening, potatoes, egg, sugar, salt, and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down and divide in half. Divide each half into 36 pieces; shape into balls. Place three balls each into greased muffin cups. Cover and let rise in a warm place until doubled, about 30 minutes.

4. Bake at 400° for 12-15 minutes or until golden. Remove to wire racks. Serve warm.

Chocolate Stout Shake


Servings: 4

Start to Finish: 25 minutes


  • 1/8 cup chocolate stout beer or stout beer
  • 1/4 cup prepared chocolate fudge ice cream topping
  • 1/4 gallon vanilla bean ice cream
  • 1/2 cup milk
  • 3 purchased chocolate-and-nut-covered pretzel rods (optional)


1. In a small saucepan, heat beer and chocolate topping until warm and combined. Cool slightly.

2. Meanwhile, in a blender combine ice cream and milk, half at a time. Cover and blend until combined. Divide ice cream mixture among 4 glasses. Drizzle with chocolate sauce and, if desired, serve with chocolate-covered pretzel rods.

Make It A Guinness…Cupcake!

Every St. Patrick’s Day we have a company potluck where we indulge in tasty Irish-themed feast and employees bring something themed to share.  From green deviled eggs, to the traditional corned beef and cabbage, we eat like Irish Kings and Queens.

This year, I decided to try out a new recipe: Guinness and Bailey’s Irish Cupcakes.

First thought when I saw the title: MMMmmmmmmmm…

The recipe was easy to follow, and the cupcakes turned out better (and fabulously more rich) than I expected. Delicate, moist and oh-so-tasty, this cupcake recipe is going in my “Keeper” file.


Guinness and Bailey’s Irish Cupcakes

Servings: Over 8

Cook Time: 60-120 min


  • 1 cup stout (Guinness)
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 ½ tsp. baking soda
  • 3/4 tsp. salt
  • 2 large eggs
  • 2/3 cup sour cream


Preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the stout and the butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout/butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated.

Fill cupcake liners about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow cooling in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.

Ingredients for the Bailey’s buttercream frosting:

  • 8 tbsp. unsalted butter, soft at room temperature
  • 3-4 cups confectioners’ sugar, sifted
  • 4-8 tbsp. Bailey’s Irish Cream


Blend with mixer until smooth.  Refrigerate before frosting cupcakes.