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| Irish Chicken & Dumpling Stew Via Manic Mama of 3 |
St. Patrick's Day will be here before you know it. Will you be celebrating with some delicious Irish fare?! We've found some great recipes for you to try out for St. Patrick's Day or anytime. May the luck of the Irish be with ya! Enjoy!
Irish Chicken & Dumpling Stew
Ingredients:
4 cups water
2 can of cream of chicken soup
2 onions, diced
2 stalks celery- chopped
4 chicken breasts- cut into bite sized pieces
4 carrots- chopped
4 potatoes
Can of peas
Salt and pepper to taste
3 cups baking mix (like Bisquick)
1 1/3 cup milk
Directions:
In a soup pot, combine water, soup, onions, celery and chicken. Salt and pepper. Cover and cook for 2 hours, on low heat.
Add in carrots and potatoes and cook for another 30 minutes.
Add in canned peas, cooking for 10 more minutes.
While peas are cooking, prepare dumplings by combining milk and baking mix.
Bring stew to a boil, and drop dumplings by the spoonful into the stew. Reduce to simmer.
Cover and cook for 10 minutes. Remove lid and cook another 10 minutes.
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| Reuben Wraps Via A Cultivated Nest |
Reuben Wraps
Author: A Cultivated Nest
Ingredients:
2 large spinach tortillas
1/3 cup Thousand Island dressing
3/4 pound corned beef
10 slices Swiss cheese
1/2 cup sauerkraut – drained
Instructions:
Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
Place the tortillas on a clean and flat surface. Spread the Thousand Island dressing on top of each tortilla, leaving about a 1/2 inch border.
Lay the corned beef on top of the dressing, followed by the Swiss cheese.
Sprinkle the drained sauerkraut on top of the cheese.
Gently roll each tortilla up, placing the seams down on the parchment-lined baking sheet.
Bake for 8-10 minutes or until the cheese is melted.
Remove from oven and wait 1-2 minutes before cutting in half.
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| Brownie Mint Trifle Via Saving You Dinero |
Brownie Mint Trifle
Ingredients:
1 9×13 Pan of Prepared Brownies
1 3.4 oz Package Vanilla Instant Pudding Mix
1 1/2 cups cold milk
1 cup of whipped topping (cool whip)
1/2 tsp peppermint extract
sprinkles if desired
Directions:
In a bowl whisk together the pudding mix, & cold milk until smooth.
Stir in the peppermint extract and refrigerate for 5 -10 minutes.
While it is chilling, Cut your prepared brownies into 1 inch squares, and set aside.
Remove the pudding from the fridge and fold in the whipped topping.
In serving cups layer a few pieces of brownie, then a couple tablespoons of the pudding mix. Repeat the layering 2 – 3 times.
Top with sprinkles or additional whipped topping.
Serve and enjoy!
Makes 4 – 6 individual trifles depending on size.
*Gluten Free* This can be made gluten free with gluten free brownies.
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