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Roseville Dentist St. Patricks GiveawayThere are only a few weeks left until its time to put on your finest green attire and start looking for leprechauns.  In celebration of St. Patrick’s Day, Personalized Dental Care is offering a chance to WIN $150 to Trader Joe’s. Just think of all the corned beef and cabbage you could buy with $150!

How you can enter to win:

Be or become a fan of Personalized Dental Care on Facebook. Visit our Facebook Page and Click “Like”

AND

Share your favorite St. Patty’s Day recipe below in the comments section of this post. Maybe you love Irish soda bread and make it every year with your mom. Or, perhaps you have the very best recipe for fish and chips that even a picky four year old will eat. Whatever your specialty might be—tell us!

Everyone who participates will be entered in a random drawing to win the $150 gift certificate to Trader Joe’s.  The drawing will take place on March 17, 2011 and the winner will be announced here on the blog that afternoon!

24 Responses to “Share Your Favorite St. Patrick’s Day Recipe, Enter to WIN $150 to Trader Joes!”

  1. Amy says:

    Midori Shamrock

    1 ounce Midori
    1 ounce Skyy Vodka
    Splash of club soda
    Lemon slice for garnish

    Mix liquids and serve in a highball glass over ice. Garnish with lemon slice.

    Makes 1 drink.

  2. Marisa says:

    I love to make this sweet fondue dip. You don’t need a fondue pot, but its nice because it keeps it warm. You take a bag of mini marshmellows and a small container of heavy whipping cream (the size of a school lunch milk). Put the bag of marshmellows in a small pot, low heat, then slowly add the cream. Stir it together until all creamy. Then, I add some rasberry liquor or whatever kind you like. When its all creamy (only a few minutes on the stovetop) then I transfer to the fondue thing. Viola! Its done. I get a bunch of fruit like green grapes, kiwi, apples, bananas, (any fruit will do) and dip it in this marshmellow mixture. For St. Patty’s Day add some green food coloring to the dip and you’re good to go! Enjoy!!!! Hope I win!!!

  3. Meagan says:

    I “like” Personalized Dental Care on FB and my favorite St. Patty’s Day recipe is Shamrock Shakes!

    Ingredients:
    vanilla ice cream (or mint if you desire)
    milk
    ice cubes
    mint extract
    green food coloring

    1. Measure 1 scoop of ice cream (vanilla or mint ice cream)into a blender. Add One cup of milk and 2 ice cubes in the blender and blend on high for about 15 seconds.

    2. Add the mint extract and 2 to 3 drops of green food coloring and blend for another 10 seconds or until the food coloring is well blended.

    3. Pour the green ice cream shake into a frosted glass and serve! You can add whipped cream and a cherry on top!

    • DrMan says:

      Thank you for submitting the recipe. This sounds like something that would go well with the Girl Scout Thin Mints I purchased. Happy St. Patrick’s Day.

  4. Natalie Cooper says:

    This is SOOO good just like everything else I find at this site..great snack for St. Patties

    Irish Soda Bread Recipe
    http://bakedbree.com/irish-soda-breadMarch 8, 2011
    by bakedbree on March 16, 2010

    4 cups of flour plus 1 Tablespoon for currants
    4 tablespoons sugar
    1 teaspoon baking soda
    1 1/2 teaspoons kosher salt
    4 Tablespoons cold unsalted butter, cut into a small dice
    1 3/4 cups cold buttermilk
    1 egg, lightly beaten
    zest of one orange
    1 cup dried currants

    Preheat the oven to 375 degrees. Line a pan with parchment paper.

    In the bowl of an electric mixer, combine the flour, sugar, baking soda, and salt. Mix to combine. Add the butter and mix on low speed until the butter is mixed into the flour.

    Lightly beat the buttermilk, egg, and orange zest in a measuring cup. Add the buttermilk into the flour mixture. Combine the currants with 1 tablespoon flour and mix it into the dough. This is a very wet batter.

    Dump the dough onto a well-floured bowl and knead it into a round loaf.

    Place the loaf on the parchment lined pan and lightly cut an X into the top of the bread with a serrated knife.

    Bake for 45 to 55 minutes or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

    This is perfect to share with a friend over a cup of tea slathered with butter. A perfect afternoon snack.

  5. Troy Kelly says:

    Here is my favorite SPD Recipe! (Not as complicated as it sounds)

    Kelly Family Beer Braised Irish Stew and Colcannon

    Ingredients

    Stew:

    1 tablespoon vegetable oil
    1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
    2 tablespoons all-purpose flour
    1 cup coarsely chopped onion
    1 cup coarsely chopped carrot
    1 (12 fluid ounce) can or bottle dark beer
    2 bay leaves
    1 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 cloves garlic, minced
    2 tablespoons Worcestershire sauce

    Calcannon:

    3 slices bacon
    2 pounds russet potatoes, peeled and cut into chunks
    2 cups thinly sliced cabbage
    1/4 cup milk, warmed
    2 tablespoons butter
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    2 tablespoons minced fresh parsley

    Directions
    1.Preheat oven to 325 degrees

    2.Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

    3.Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
    4.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

    5.About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

    6.Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.

    7.Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.

    8.To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

  6. Sharon Cook says:

    A healthy and very tasty alternative to green bean casserole – Spicy Parmesan Green Beans and Kale

    3 tablespoons olive oil
    1 onion, sliced
    1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
    1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
    2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    1/4 cup white wine
    1/2 teaspoon red pepper flakes
    1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
    2 tablespoons lemon juice (about 1/2 a lemon)
    3 tablespoons finely grated Parmesan

    Directions
    Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

  7. Amy-Jo says:

    More Traditional at my house: Corned Beef and Cabbage
    In a Big pot add enough water to cover a large corned beef brisket
    Let simmer in pot all Day
    Add:
    Carrots
    Rutabegas (quartered)
    One to two hours before eating
    Add:
    Potatoes (halved)
    One hour before eating
    Add:
    Cabbabe 1/2 hour before eating
    When all items are tender remove Corned beef and place on platter
    Put all vegetables in bowl as side dish and add butter, salt and pepper to taste….
    Yummmmmm…..very tasty and little work…….:)

  8. Paula Diekhoff says:

    Coco-Mint Cookies (about 7 dozen)

    Cookie dough:

    1 1/2 sticks butter
    1 cup sugar
    1 egg
    2 cups sifted flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    3/4 cup cocoa
    1/4 cup milk
    1/2 tsp. vanilla

    Cream butter; add sugar and beat until light and fluffy. Add egg and beat well. Sift flour, baking soda, baking powder, salt and cocoa together. Add to creamed mixture with milk and vanilla. Shapte the dough into long rolls– 1 inch in diameter. Wrap each roll in waxed paper. Chill. cut chilled rolls into 1/8 inch slices. Bake on cookie sheets in 325 degree oven for 10 minutes. Remove while warm. When cooled, put cookies together, sandwich style, with mint filling.

    Mint filling:

    3 Tbs. butter
    1 1/2 cups powdered sugar
    3 Tbs. milk
    4-5 drops mint flavoring
    green food coloring

    Combine and beat until smooth and creamy

  9. John lambert says:

    Black and Tan
    1/2 Guinness, 1/2 Newcastle…. Drink and enjoy!

  10. Danielle Wilt says:

    I like to make my “Lucky Charms” Shamrock shaped Rice Krispies Treats using green dye and a Shamrock shaped cookie cutter, it also helps to have lots of helpers lending a hand such as little people 😉

    “Everyone is always after me Lucky Charms”

  11. Personalized Dental Care says:

    Amy,
    Congratulatios! You were selected in a random drawing as the winner! You can pick up your gift card at our Coloma office. Call 916-784-1144 to coordinate pick up. Enjoy!

    Personalized Dental Care

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