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Recipes to make your St. Patty’s day shamROCK

Krystal Thomas of Atlanta parties on River Street while wearing a shamrock headband during the 189th St. Patrick's Day celebration, Friday, March 15, 2013, in Savannah, Ga. (AP Photo/Stephen Morton)

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Krystal Thomas of Atlanta parties on River Street while wearing a shamrock headband during the 189th St. Patrick's Day celebration, Friday, March 15, 2013, in Savannah, Ga. (AP Photo/Stephen Morton)

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With St. Patrick’s Day approaching, stores are filled to the brim with green get up, decorations, and even treats. Whether you are Irish or not, this holiday is enjoyable for everyone, as many attend the annual Philly St. Patrick’s Day parade, or even throw their own parties. If you’re feeling stumped about how to ring in the holiday this year, here are the top 10 festive St. Patrick’s Day recipes. Enjoy!

Lucky Charms Marshmallow Treats (Serves 24)

Ingredients:

  • 2 bags mini marshmallows
  • 12 cups Lucky Charms cereal
  • ½ cup green candy melts

Directions:

Brush a 9×13 baking dish with butter (or prepare with non-stick spray.) Set aside.

In large pot over low heat, melt butter. Once butter is completely melted add 6 cups marshmallows and salt. Stir mixture until marshmallows are just melted. Remove from heat. Stir in Lucky Charms cereal. Stir until well coated. Then pour in the remaining 2 cups of mini marshmallows and gently stir until combined. Scoop the treat mixture into your prepared baking pan. Use a buttered silicone spatula or waxed paper to gently press them down (don’t squish them or they will be hard). Add additional marshmallows on top, if desired.

Melt candy melts and drizzle over Lucky Charms Marshmallow Treats. Allow to Cut into squares. Set aside and allow treats to cool completely. Serve and enjoy.

Irish Potatoes

Ingredients:

1/2 stick of butter softened
1/2 brick of cream cheese softened
1 teaspoon vanilla
4 cups confectioners sugar
2 1/2 cups sweetened coconut
2 Tablespoons cinnamon

Directions:

Beat together butter and cream cheese.  Slowly add the confectioners sugar. Add the vanilla. Add the coconut and mix until combined. You may want to chill the coconut mixture a little before you roll them.  I like to use a small ice cream scoop. These are really rich, so you want them to be small. Roll the coconut mixture into a ball. Roll the coconut mixture into the cinnamon and put on a parchment lined baking sheet. Keep the Irish Potatoes in the fridge.

Kiwi Lime Jello

Ingredients:

package lime Jell-O gelatin (I use light)
1 cup boiling water
2 cups ice cubes
1 cup kiwi fruit, thinly sliced and slices cut in half,reserve 4 slices for garnish
1⁄4 cup plain yogurt

Directions:

In a bowl, add boiling water and jello powder, stir until completely dissolved.
Add ice cubes, stir until jello thickens (3 to 5 minutes).
Remove any ice cubes that have not dissolved.
Remove 1/2 cup jello and set aside, to chill for 30 minutes.
Chill remaining jello separately until slightly thickened, about 30 minutes.
Fold kiwi fruit slices into remaining jello.
In a small bowl, add the 1/2 cup reserved jello and 1/4 cup yogurt

Beat reserved jello and yogurt, at high speed, until doubled in volume.
Pour jello/yogurt mixture over kiwifruit/jello mixture.
Chill until set.
Top each serving with a blurb of yogurt, with a slice of kiwifruit arranged on it.
This dessert looks special set in stemmed clear glasses.

Source: http://www.geniuskitchen.com/recipe/kiwifruit-lime-jello-with-yogurt-22113#activity-feed

Mint Crinkles

Ingredients:

1⁄2 cup real butter, melted
3⁄4 cup sugar
1 teaspoon peppermint, extract
1 teaspoon vanilla extract
1 egg, beaten
1⁄4 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1 (2 1/4 ounce) jar green sugar crystals
Hershey chocolate kisses, chocolate chips or white chocolate chips, for decorating

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray lightly with cooking spray.
Mix melted butter, sugar, peppermint extract and vanilla extract. Mix in beaten egg and milk and stir well.
In a separate bowl stir together flour, baking powder, salt and jar of green sugar crystals.
Add flour mixture to butter mixture and stir gently until well mixed. Using small cookie scoop or hands, form small balls (about 1 inch). Place on prepared baking tray (they can be close, but not touching). Bake for 10-12 minutes. If desired, take out a few minutes before the baking time is up, decorate the tops with kisses or chips and bake for a couple minutes more. Cool on a wire rack, then enjoy! These cookies taste best after cooling to room temperature.

Source: http://www.geniuskitchen.com/recipe/green-mint-crinkles-405701

Lime Green Sherbert Punch

Ingredients:

1 quart lime sherbet (estimated amt.)
1 (2 liter) bottle 7-Up soda (estimated amount)

Directions:

Pour Seven Up into punch bowl.
Float scoops of lime sherbet on top.

Enjoy!

Source: http://www.geniuskitchen.com/recipe/lime-sherbet-7-up-punch-81431#activity-feed

Shamrock Toffee Fudge

Ingredients:

1 (14 ounce) can sweetened condensed milk
2 cups vanilla chips or 2 cups white chocolate chips
1 cup milk chocolate chips
1 tablespoon butter
1 dash salt
3⁄4 cup chocolate-covered toffee bits
1⁄8 teaspoon rum extract
1 cup vanilla frosting
green food coloring

Directions:

Line a 9-inch square pan with foil and grease the foil; set aside.
In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted.
Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits and extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.

Using foil, remove fridge from pan; carefully remove foil. Cut fudge into 1 inch squares.

Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square.

Shamrock Cookies

Ingredients:

1⁄4 cup packed brown sugar
1⁄4 teaspoon vanilla extract
1 cup flour
1⁄4 teaspoon salt
1⁄2 cup butter or 1⁄2 cup margarine, softened

Directions:
Preheat oven to 325°F
In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy.

Stir in vanilla.
Add flour and salt to the butter and blend well.
With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick.
Cut out cookies using a 3 inch Shamrock cookie cutter and place 2 inches apart on ungreased cookie sheets.
Re-roll scraps.
Sprinkle green sugar crystals on each cookie.
Bake 20 to 25 minutes, until cookies are pale golden, not brown.
Let stand 2 minutes.
Remove to a rack and let cool completely.

 

Oreo™-Shamrock Shake Cupcakes
Ingredients:

1 box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Mint green gel food color
2 ½ cups Betty Crocker™ Whipped fluffy white frosting (from two 12-oz containers)
1 teaspoon peppermint extract
6 Oreo Thins™ chocolate mint creme sandwich cookies, cut into quarters (about 1 cup)

Directions:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to top. Repeat with remaining cupcakes.

Spoon remaining frosting into same bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with Oreo™ pieces.


Mint Chocolate Chip Ice-Cream Pie
Ingredients:

2 pints mint chocolate chip ice cream, slightly softened SAVE $
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 ¼ cups crushed chocolate-covered mint cookies

1 cup chocolate fudge topping

Directions:

Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

Mint Oreo™ M&M’s™ Brookies
Ingredients:

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box SAVE $
1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch SAVE $
1 ¼ cups green M&M’s™ milk chocolate candies
12 Oreo Thins™ chocolate mint creme sandwich cookies, cut into fourths (about 1 cup)

Directions:
Heat oven to 350°F. Line 9-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
Make brownie batter as directed on box. Spread in pan. Bake 32 to 35 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
Meanwhile, in medium bowl, make cookie dough as directed on pouch for drop cookies. Stir in 1 cup of the candies. Drop half of the cookie dough mixture in chunks on top of baked brownie layer; add half of the Oreo™ pieces. Repeat with remaining cookie dough and Oreo™ pieces. With back of spoon or offset metal spatula, gently press cookie dough together to form even layer. Top with remaining 1/4 cup candies, pressing gently into cookie dough.
Bake 23 to 28 minutes or until cookie layer is set, covering with foil last 10 minutes if necessary to prevent overbrowning. Cool at least 2 1/2 hours; remove bars from pan, and cut into 4 rows by 4 rows.

Enjoy!

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Recipes to make your St. Patty’s day shamROCK