With St. Patty’s Day right around the corner, I wanted to share these delicious recipes from emeals.com. These recipes are easy to make and sure to please your whole family.
Three Leaf Clovers
1 bag of Hershey Kisses
Green M&Ms (You may have to pick them out of a regular bag of M&Ms)
1 bag of pretzel knots
½ cup Confectioner’s Sugar
Green food coloring
¼ stick of butter
2 T of milk
Pre-heat oven to 200°. Line a cookie sheet with wax paper. Place the pretzels on the cookie sheet. Place an unwrapped Hershey Kiss on each pretzel. Place the cookie sheet in the oven. Allow chocolates to melt until they become soft. Remove cookie sheet from the oven and promptly press the chocolate flat on the pretzel. Add three green M&Ms to the pretzels to form a three leaf clover. Allow the pretzels to cool completely. In a mixing bowl add Confectioner’s sugar, green food coloring, butter and milk. Add food coloring until you get your desired color. The consistency of the mixture needs to be like play dough. You can keep adding Confectioner’s sugar until desired consistency. Pinch off a piece of the icing and roll the stem of the clover with your fingers and add to the pretzel. Enjoy!
3 scoops of lime sherbet
1.5 cups Sprite
Scoop 3 ice cream scoops full of lime sherbet and put them into a cup. Pour Sprite over the sherbet until it’s fizzy and at the desired amount of liquid in the cup. Additional Ideas: Buy green straws and spoons to slurp and eat the Green Leprechaun. You can also buy St. Patrick’s Day stickers and put them on plastic cups for an additional flair.
Iced Mint Oreo Brownies
7 oz jar marshmallow fluff
1/8 t mint extract
10 drops green food coloring
1 box brownie mix
Vegetable oil (amount depends on the brownie mix)
Eggs (amount depends on the brownie mix)
17 oz package cool mint Oreo cookies
3/4 c white chocolate chips
1/4 t vanilla extract
1 canister vanilla frosting
Preheat oven to 350. Line a 9×13 pan with foil & spray it with cooking spray.
In medium bowl, stir marshmallow fluff, mint extract, & 5 drops of food coloring (or more) until light green color is achieved.
In a large bowl, prepare the brownie mix as directed on the box, using water, oil, eggs, & fold in 12 hand crumbled Oreos at the end.
Spread brownie batter in prepared pan. Place random dollops (about 1/2 c) of the green marshmallow mixture on top of brownie batter & save the rest for later. Gently pull a table knife through batter in S-shaped curves for a swirled looking top to your brownies. Bake until brownies are set, being careful not to overbake. I originally set my timer for 25 minutes but ended up having to bake them for around 40 minutes until they were done in the center.
Cool brownies completely before icing.
In another small microwave-safe bowl, melt the white chocolate chips for 30 second intervals. Take out the chips and stir in between each 30 second intervals until they are completely melted and smooth.
Add the melted white chocolate chips, vanilla extract, & the vanilla frosting to the reserved marshmallow mixture. Stir in 5 drops of food coloring or until your desired level of green is achieved. Once the ingredients are blended, spread over cooled brownies. Crumble Oreos by hand and sprinkle them over the brownies, pressing them in lightly. Let it set before slicing and serving.
Pot O’ Gold
2 lbs pretzels (Use Hanover® large, fat pretzels or smaller pretzels, if you prefer. Large are the best. If you use smaller pretzels, reduce the bake time starting at 1 hour. Bake 1 hour and 30 minutes for the largest pretzels.)
1 T dill weed
1 packet dry Ranch dressing mix
1 T garlic salt
1 bottle popcorn oil
Heat oven to 200 degrees. Break up the pretzels into chunks. Place in a large bowl. Sprinkle all dry ingredients onto pretzels. Toss. Drizzle oil and toss until well coated. Spread on a roasting pan. If using the fat pretzels, bake for 1 hour 20-30 minutes, tossing occasionally. For best results, serve warm!