Cooking With Kate: The Luck of the Irish…
Did you know that St. Patrick’s Day has been celebrated in the United States since 1601 before the US was a country? Now, more than 1600 years after the life of St. Patrick, we commemorate Irish and Irish-American culture on March 17th by wearing green clothing, eating green foods, and having a pint of Guinness, Harp, or Smithwick’s. Here are two St. Patrick’s Day inspired recipes! Check out your local Brookshire Brothers and Brookshire Brothers Anywhere for great deals!
 Spinach Artichoke Dip

Spinach Artichoke Dip

Makes 12-15 servings.
      • 2 tablespoons minced garlic, fresh or jarred
      • 1 (10 oz) package frozen chopped spinach, thawed and drained
      • 3 (6.5 oz) jars marinated artichoke hearts, drained and chopped
      • 1 (10 oz) jar premade Alfredo sauce
      • 8 ozs. shredded mozzarella cheese
      • 3 ozs. shredded Parmesan cheese (not the grated cheese in the can!)
      • 4 ounces cream cheese, softened
      • Pretzels, crostini, crackers, and/or chips, for serving
      • Preheat oven to 350°F. Lightly grease an 8” X 8” glass baking dish.
      • In a large bowl, mix all ingredients until well blended. Spread mixture in the greased baking dish.
      • Bake at 350°F for 20-30 minutes or until dip is hot and bubbly and the cheese is melted.
      • Serve warm with pretzels, crackers, chips, and/or crostini.

Irish Coffee Cupcakes

Rich, espresso-infused chocolate cupcakes with Whiskey Irish Cream Buttercream Frosting
Makes 24 cupcakes
      • 1 (15.25 oz) box Dark Chocolate Fudge cake mix
      • 3 large eggs
      • 1 cup warm water
      • 2 tablespoons instant espresso powder (Medaglia D’Oro is a good brand!)
      • 1/3 cup vegetable oil
Frosting Ingredients 
      • 3 sticks (12 ozs.) salted butter, room temperature
      • 1 ½ lbs. (24 ozs.) powdered sugar, sifted
      • 1 tablespoon good quality vanilla extract or vanilla bean paste
      • ¼ cup Bailey’s Irish Cream liquor
      • ¼ cup Jameson Irish Whiskey
Preheat oven to 350°F. Line a 24-count muffin cup pan with paper cupcake liners.
To make the cupcake batter – In a small bowl or measuring cup, mix warm water and espresso powder until dissolved. In a large bowl, whisk eggs, espresso, and vegetable oil until blended. Add cake mix and mix until combined. Divide batter evenly between the 24 cupcake liners (they should be about ¾ full). Bake in the preheated oven for 18-25 minutes or until the cupcake springs back slightly when gently pressed. Let cool completely before frosting.
To make the buttercream frosting – In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 7-8 minutes. Change the speed to low and slowly add in the sifted powdered sugar. Continue mixing until the sugar is fully incorporated. Add in vanilla, Bailey’s and Jameson whiskey and mix until incorporated. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 7-8 minutes. If the buttercream is too thick, add in more Bailey’s, one teaspoon at a time until you reach the desired consistency. Frost cooled cupcakes and serve.
Note: Frosting can be stored for up to three days in the refrigerator in an airtight container. Before using, bring frosting to room temperature and beat with an electric mixer until smooth.
 For all of your St. Patrick's Day needs visit your local Brookshire Brothers.

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Two-Ingredient Shasta Soda Cakes
Back to school can be stressful. You know what stressed spells backwards? DESSERTS. Treat your nerves to this super simple, two-ingredient recipe for Shasta Soda Cakes. Leave out the eggs, water, and oil, and replace it with single a can of soda which can cut down on calories and fat!
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!

Two-Ingredient Shasta Soda Cakes

Examples of two-ingredient Shasta Soda cakes
  • 1 box of Food Club Cake Mix
  • 1 twelve ounce can of Shasta Soda
  • Optional: Food Club Frosting
1. Preheat oven to 350°for shiny metal and glass pans, 325°F for dark coated pans. Generously grease pans and dust with flour. 
2. Add cake mix to a large mixing bowl, then add 12 ounce Shasta Soda of your choice. Mix until ingredients are combined.
3. Pour mixture into your preferred baking dish and bake at the corresponding time as listed below:
13x9 inch pan - 23 to 28 minutes 
24 cupcakes (fill 1/2 full) - 18 to 21 minutes
Two 8" round pans - 26 to 31 minutes 
Two 9" round pans - 23 to 28 minutes  
4. Let cake cool for 10 minutes in its pan after removing it from the oven. Remove from pan and place cool side up. Store loosely covered. Optional: add your favorite Food Club Frosting when completely cooled.
Summer Sweet Tooth: Grilled Peaches with Pecan Brown Butter Sauce
Everybody knows that what a grill really wants is just some sweet summer fun, and this easy recipe for grilled peaches has every bit of summer and sweet fun you can find.
Visit your local Brookshire Brothers for fresh summer peaches and more!

Grilled Peaches with Pecan Brown Butter Sauce

Fresh peaches on a grill.
  • 4-6 peaches, fresh
  • Food Club non-stick cooking spray
  • 1 stick Food Club salted butter
  • 1/4 - 1/2 cup pecans, chopped
  • 1/2 teaspoon cinnamon sugar
  • fresh whipped cream
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
Slice peaches in half and remove pit. Lightly spritz cut side of peaches with non-stick cooking spray. Place cut side down on a hot grill. Cook about 2-3 minutes. Remove peaches from grill and place in a lightly greased baking dish or sheet pan. Return dish or pan to grill. Cover and continue to cook until the peaches are soft – about 5 minutes. Remove from heat and serve immediately.
To make the sauce: In a small sauce pan, melt butter. Continue to cook over medium heat until butter begins to brown and smells slightly nutty. Remove from heat and add pecans and cinnamon sugar. Swirl or stir to mix.
To serve: Place 1-2 peach halves on a dessert plate. Drizzle with Pecan Brown Butter and a scoop of whipped cream. Garnish with fresh mint and pecan halves, if desired.
Summer sweet tooth still isn't satisfied? Try out these two recipes as well—Greek Yogurt Fruit Dip and Frozen Fruit Fluff.