Looking to celebrate St. Patrick’s Day this year with some new recipes? Look no further than these dishes. They’re so tasty, you might want to eat them all year long.

Guinness Corned Beef Sliders

Ingredients

3 to 4 pounds corned beef brisket, with spice packet

1 pint Guinness beer

1/4 cup brown sugar

1 large onion, peeled and sliced into thick rounds

Coleslaw with Creamy Curry dressing

About a dozen rolls

Stone ground mustard or other mustard (optional)

Coleslaw

14 ounces cabbage blend

1 stalk celery, sliced on the bias

1 large green onion, chopped

1/2 cup roasted cashew pieces

1/2 cup golden raisins

1/3 cup cilantro leaves

1/2 cup mayonnaise

3 tablespoons white balsamic vinegar

1 1/2 tablespoons pure maple syrup

1/4 teaspoon curry powder

Salt and freshly ground black pepper, to taste

Directions

Place the Guinness, brown sugar and spice packet in the slow cooker and stir. Place the onion slices on the bottom of the slow cooker in the liquid, and place the corned beef on top.

Cook on low heat for 8 to 10 hours, or until very tender, basting with the liquid during cooking if the top looks dry. Remove from the slow cooker and slice when cool enough to handle.

Begin making the coleslaw. Place the cabbage blend, celery, green onion, cashews, golden raisins and cilantro leaves in a large bowl and set aside.

Place the mayonnaise, vinegar, maple syrup, curry powder and salt and pepper in a medium bowl and whisk to combine.

Pour enough dressing to coat the cabbage and toss gently.

Spread some mustard on the roll if using. Place corned beef on the bun, top with coleslaw and serve.

Chocolate Guinness Cupcakes with Baileys Cream Cheese Frosting

Ingredients

Cupcakes

1 cup Guinness

1 cup unsalted butter

3/4 cup unsweetened cocoa powder

2 cup granulated sugar

2/3 cup sour cream

2 large eggs at room temperature

2 tablespoons vanilla extract

2 cups flour

2 1/2 teaspoons baking soda

Ingredients

Frosting

4 cups powdered sugar

1/2 cup unsalted butter, softened

8 ounces cream cheese, softened

4 tablespoons Baileys Irish Cream, to taste

Directions

Preheat oven to 350°F.

In a medium saucepan, pour in beer and butter sticks. Set heat to low and allow butter to melt into the beer.

Once butter is melted, whisk in sugar until it has completely dissolved, then do the same with the cocoa powder.

Remove saucepan from heat and allow chocolate mixture to cool for at least 5 minutes.

In the meantime, sift together flour and baking soda in a medium bowl, then set aside.

Using a mixer, add in sour cream, vanilla and eggs. Beat on low until combined.

Blend chocolate with the sour cream and eggs, keeping mixer speed on low.

Increase mixer speed to medium and scoop in the flour, one cup at a time.

Pour cupcake mix into the cupcake cups (about 3/4 full).

Bake for 15-18 minutes, or until a toothpick tester comes out clean.

Let cupcakes cool completely before frosting.

Using a mixer, add butter and beat on high speed until smooth and creamy, roughly 2 minutes.

Drop speed to low and slowly add powdered sugar.

Keeping speed low, slowly beat in cream cheese.

Add in the Baileys Irish Cream and whip until smooth.

Baileys and/or powdered sugar can be adjusted to taste.