Materials for DIY Giant Leprechaun Hats
- Clay Pot
- Green Spray Paint
- Black Ribbon
- Gold Adhesive Foam Sheets
- Hot Glue
Materials for DIY Pot of Gold Table Decoration
- Miniature Clay Pots
- Black Spray Paint
- Gold Candy
- Rainbow Rope Candy
- Hard Paper Plate
- Hot Glue
Materials for DIY Leprechaun Trap
- Popsicle Sticks
- Rainbow Paint
- Large Clay Pot (with a hole in the bottom)
- Hot Glue
Download St. Patrick's Day PDFInstructions:
DIY Giant Leprechaun Hats
1. Spray paint your entire flower pot with green spray paint and let it dry.
2. Wrap the black ribbon around the pot in a belt like fashion. Fasten to the back with hot glue.
3. Cut a buckle shape out of the colored foam (we went with glitter gold, but you can use whatever scrapbook paper you like and glue.)
4. Attach the buckle onto the black ribbon using the adhesive backing or glue.
DIY Pot of Gold Table Decoration
1. Spray paint your clay pots black (you might also be able to find clay pots that are already black!) Let dry.
2. Cut a strip across the hard paper plate and place it, arched, across the top of the black clay pot. (You can either wedge it inside or use a little bit of hot glue to hold it in place)
3. Fill the clay pots with whatever gold candy you can find.
4. Drape the rainbow rope candy over the strip of paper plate. You can use a little bit of water to help them stick together.
DIY Leprechaun Trap
1. Paint your popsicle sticks how you want (we went with a rainbow, each one a different color).
2. Use hot glue to make a ladder shape out of your popsicle sticks.
3. Turn the clay pot upside down.
4. Stand the ladder up against the clay pot.
5. Put moss and candy around the hole at the top as bait (This will trick the leprechaun into falling into the hole and be trapped under the pot!).
Ingredients for Cakes
- 2 lbs potatoes, peeled and diced
- 1/2 cup plain flour
- Salt & pepper to taste
Ingredients for Mushroom Beef Filling
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 1/2 lb ground beef
- 2 garlic cloves, finely chopped
- 8 oz mushrooms, finely diced
- 1/2 teaspoon chili flakes
- 1/4 cup beef stock
- 1 tablespoon fresh dill, roughly chopped
- Salt & pepper to taste
- Vegetable oil for frying
- Sour cream
1. Add the diced potatoes to a large pot and cover with cold water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.
2. Heat oil in a pan and sauté the onions with the beef for about 5-7 minutes. Add the garlic, mushrooms, chili flakes and season to taste with salt and pepper. Add beef stock and cook for about 8-10 minutes further. Take off the heat and fold in the chopped dill.
3. Mix the flour into the mashed potatoes. Take about 3 tablespoons of dough and flatten them out into flat patties. Add about a tablespoon of the mushroom beef mixture in the middle, then top with more of the potato mixture and shape into round potato cakes. repeat.
4. Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown. Serve with some extra dill and sour cream.
- Plastic pots
- foam cord
- gold coins
- wood round plaques
- hot glue
- card stock
1. Paint plastic. Let dry.
2. Place on top of wood round plaques.
3. Create a ladder made from pencils or dowels
4. Fill the pot with gold coins
5. Cut pencils and create a ladder using hot glue
6. use twine and wrap around ladder
1. Cut foam cord (size on website
2. Cut card stock to foam (size on website)
3. Punch holes through card stock
4. Glue one side of foam cord onto card stock
5. Insert 2 straws together
6. Pull lights through straws and card stock
7. Insert lights through holes
8. Once lights are attached
9. Attach second sign back on
10. Paint green
11. Add sticker
Check out more fun DIY projects at the Home & Family Pinterest Page
- 2 tbsp rapeseed oil
- 2 lbs lamb shoulder, trimmed and cut into 1″ chunks
- 2 onions, peeled and roughly chopped
- 3 celery stalks, trimmed and sliced
- 1 bay leaf
- 4 large carrots, peeled and roughly chopped
- 4 cups beef or lamb stock
- 2 lbs potatoes, peeled and cut into 1/4″ slices
- Good knob of butter
- Sea salt and ground black pepper
- Slices of white bread, to serve
1. Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches. Remove and set aside on a plate. Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.
2. Preheat the oven to 325°F
3. Return the meat to the pot, along with the bay leaf and stock, season with sea salt and ground black pepper and bring to the boil. Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of sea salt and ground black pepper. Cover and place in the oven to cook for about 1½ hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have coloured.
4. You can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop, then reheat. Serve in deep bowls with slices of white bread to soak up the liquid.
- 2 cups ground cornmeal
- 2 cups white wheat flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp Kerrygold Grass fed butter - melted
- 1/2 cup honey
- 2 cups low-fat plain yogurt
- 2 eggs - beaten
1) Preheat oven 375°F.
2) Place 10" skillet in oven to heat for 15 mins.
3) In a food processor add all dry ingredients. Pulse for 20 secs. Add all wet ingredients and mix until combined, 30 secs.
4) Once skillet has been heated, add 2 tbsp olive oil to pan, coat bottom and add cornbread batter.
5) Bake 30 mins or until toothpick comes out clean.
6) Let cool in the skillet for 15 mins. Turn out on a cutting board.
7) Serve with a healthy nut butter such as Beardy Boys Pecan nut butter
Check out more delicious recipes at the Home & Family Pinterest Page