We celebrated St. Patrick’s Day a little early at my house, and it was all for you! I’m not going to make a St. Patty’s meal twice…and I needed some pictures to show you BEFORE the big day. So, that’s love. Remember it, always. The measure of a true friend is someone willing to give up their St. Patrick’s Day for you.
Corned beef and cabbage wouldn’t fly at my house. I’ve got an 8 year old that actually refuses to eat pizza OR chicken nuggets. Heaven help me. But, soup is a safe bet around here…especially, when there is homemade bread to dip in it! Yum! I tripled the recipe so that we had leftovers the next day.
Here’s our St. Patrick’s Day dinner…
~ Broccoli Cheese Soup ~
(Because broccoli is green. It works, right? P.S. The Beard Man says this is the best broccoli cheese soup he’s ever had…if that means anything to you :))
Broccoli Cheese Soup
(adapted from My Kitchen Cafe)

Broccoli Cheese Soup
Ingredients
- 2 cans chicken broth
- 1 small onion chopped (I'm not a big onion gal, so I just used about a TBS of dried onion flakes...they're smaller 🙂
- 2/3 cup flour
- 1/2 cup butter
- 1/2 tsp. pepper
- 4 cups milk
- 3 cups extra sharp cheddar cheese shredded
- 1 cup swiss cheese shredded
- Broccoli florets steamed & chopped ( I used about a bag of frozen...amount is totally your preference.)
Instructions
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Simmer chicken broth and chopped onion for 15 minutes in a covered saucepan, until onions are soft. (Because I just used dehydrated onions, it didn't have to heat so long)
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Heat the milk in the microwave for 1 to 2 minutes.
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In a large stockpot, melt the butter.
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Add the flour and pepper, whisk and cook together for a couple of minutes.
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Whisk in warmed milk.
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Continue to stir and cook until the soup starts to thicken.
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Next add the chicken broth and continue to stir until well blended.
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Add the cheeses and steamed broccoli.
~ Shamrock Shaped Soft Pretzels ~
(These are delicious! Dipped in soup, even better!)
These soft pretzels were from a post last year (before I knew how to take pictures without a flash), you can find the recipe HERE.
~ Rainbow Fruit Salad ~
(I don’t have a pic, but you can imagine.)
and for dessert…
~ Rainbow Cupcakes ~
(Cupcakes may just be my most favorite dessert, ever! The kids had a ball making these.)
You’ve probably seen these rainbow cupcakes all over the internet by now…so, I thought I would give them a try! After making the soup and pretzels…I was thinking a cake mix from a box sounded pretty darn convenient. I just picked up a French Vanilla cake mix and mixed it as directed. I put about a cup of the batter into 5 separate bowls. Then, I used the gel food coloring and stirred a color into each bowl (rather, my kids stirred in the colors). We then layered each of the colors into every cupcake liner…I know you can make these look a little more like perfect stripes, rather than swirls. But, swirls are faster…and I was feeling the love for “faster”. Swirls…meaning, I didn’t perfectly push each color to the edge of the liner.
Afterward, I just used my basic buttercream frosting: 1 stick softened butter, 4 cups powdered sugar, 1 tsp. vanilla, and milk to consistency.
Anyway, it was fun meal…nothing too kooky…and really yummy!
You could also do Jessica’s Mint Oreo Truffles for dessert…
For some St. Patrick’s Day Activities/Traditions, visit this post.
Happy Monday!
~ Mariel