St. Patrick’s Day, Part 2

This should have gone up yesterday for my usual recipe Friday and also just my usual blogging day but somehow this week has deteriorated.  I’ll still do the drawing right after this posts and let whoever won the stickers know.  I apologize if you were wondering if I was ever coming back.

All right, on to content.  Since it is my usual recipe Friday I thought I would share some St. Patrick’s Day recipes with you.  As I mentioned, we usually have a party on or around the holiday and we serve tons of fattening but delicious food.  We make NO attempt to make Irish food like the recipes I have shared previously.  These are simply green and yummy.  There are a lot of recipes here, but I thought it would be fun to share them.  Next week, I’ll do music!

Irish Flag Jello:  This is an adaptation of a Christmas salad recipe but it works really well.     This will fit in an 9 x 9 pan to serve about 9-12 people.    Dissolve 1 small package of orange jello in 1 cup boiling water and add 1 cup cold water.  Pour into pan and chill for at least 2 hours.  For middle layer, drain the juice from 1 small can of crushed pineapple and add enough water to make 1 cup.  Bring to a boil in a large saucepan  and add 1 small package lemon jello; stir until melted.  Remove from heat and add 8 oz miniature marshmallows; stir until as melted as they can get.  It’s okay if there are a few lumps.  Cool a bit.  Add 3 oz softened cream cheese (melting a bit in microwave helps), 1/2 cup whipping cream (not whipped), 1/2 cup mayonnaise, and the can of pineapple.  Pour on top of orange jello and refrigerate again at least 2 hours.  For the top layer, dissolve 1 small package of lime jello in 1 cup boiling water and add 1 cup cold water.  Let stand until cool to touch.  Then pour over middle layer and chill until firm.  Slice into pieces and it will look like the Irish flag.

“Lucky You” Mint Pie:  This has a layer of chocolate ganache on the bottom and then a nice mint pudding on top.  It is really delicious!   Microwave 1 cup semi-sweet chocolate chips and 1/3 cup EVAPORATED milk in a microwave-safe bowl on High for 45 seconds; stir until smooth.  Stir in 1 Tbsp butter, poor into a chocolate crumb crust.  Refrigerate for 20 minutes or until cool to the touch.   Meanwhile, beat the rest of the can of EVAPORATED milk, 1 pkg vanilla instant pudding, 1/3 cup water, 1 tsp peppermint extract, 3 drops green food coloring (optional) in a bowl until combined.  Gently stir in 2 cups Cool Whip and another drop of food coloring if necessary for good color.  Spoon over chocolate layer.  Refrigerate for 2 hours or until set.  Sprinkle with mini-chocolate chips if desired. Garnish with fresh mint if you’ve got it.

Luck o’ the Irish Lime Tartlets:  Note:  This is LIME, not mint.  I was always trying to garnish this with chocolate the first couple years which would not be good.  Preheat oven to 350 degrees, lightly grease or line with liners 18 standard muffin cups.  Soften an 18-oz package of refrigerated sugar cookie dough.   Combine the softened dough with 1/2 cup finely chopped pecans.  Shape dough into 18 little balls, press onto bottoms and up sides of the prepared muffin cups.  Bake the shells for 12-15 minutes until set.  Remove from oven; gently press down center of each cookie cup with the back of a teaspoon if they have risen in the oven.  Cool in pan for at least 10 minutes and then remove the cups from the pans.  Cool completely on a wire rack.  In a bowl, combine 1 14-oz can sweetened condensed milk; 1/4 cup plus 1 Tbsp bottled lime juice, and 1 tsp freshly grated lime peel.  Stir until well-blended and spoon into the cookie cups.  Garnish with whipped cream, lime peel, and lime candies if desired.

Chocolate Pistachio Cake:  This is a great recipe, very moist.  Preheat oven to 350 degrees and lightly mist a 12-cup Bundt pan with vegetable oil and dust with flour.  (I’ve done in a regular pan also, but it works well in the Bundt pan if you have one.)  Sprinkle 1/2 cup chopped pecans and 1/2 cup semi-sweet chocolate chips in the bottom of the pan and set aside.  In a  large mixing bowl, mix 1 package plain white cake mix, 1 small package of instant pistachio pudding mix, 1/2 cup sugar, 1 cup water,  1/2 cup vegetable oil, and 4 eggs on low speed for 1 minute, then on medium for 2 minutes more.   The batter will be very thick and smooth.  Remove 1 cup of the batter and put into a small bowl.  Add to the small bowl 1/2 cup chocolate syrup and stir until completely combined.  Set the small bowl aside.  Pour the green batter in the large bowl into the prepared pan.  Then pour the chocolate batter over the top, trying to keep the chocolate batter from touching the sides of the pan.  Swirl the chocolate batter into the green batter using a dinner knife to give a marble effect.  Place the pan in the hot oven.  Bake until the cake is golden brown and springs back when lightly pressed with your finger, about 55 to 60 minutes.  Remove from the oven and place on a wire rack to cool for 20 minutes.  Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely.  Can be served as is, or frosted with a chocolate glaze drizzled over the top.

Green Fluff:  This is formally called Watergate Salad, but we call it green fluff.  It’s delicious and my sister-in-law always makes it for us.  Mix in a bowl 1 small pkg of pistachio pudding mix, 1 small can crushed pineapple in juice, undrained, 1 cup miniature marshmallows, 1/2 cup chopped walnuts.  Then fold in 8 oz of Cool Whip.

Cheese Ball:  This isn’t green unless you roll it in chopped parsley, but it’s good enough to ignore the non-greenness of it!  Make 1 package of regular Ranch Dressing mix with 1/2 cup milk and 1/2 cup mayonnaise.  Mix in 8 oz soft cream cheese and then at least 8 oz of shredded cheddar cheese.  Refrigerate until it’s nice and firm and then if desired roll in either chopped nuts or parsley.  Serve with crackers.

Knorr Dip Spinach Dip:  This is just the recipe off the back of the Knorr soup mix, but it has a mild greenish color and is really delicious.  We love to serve it with chips, crackers, and vegetables, too.  Mix in a bowl 10 oz frozen chopped spinach that you have thawed and squeezed all the extra water from (this always takes forever, plan on squeezing and squeezing and squeezing),  16 oz sour cream, 1 cup mayonnaise, 1 pkg of the Knorr Vegetable Soup mix, 8 oz chopped water chestnuts, and 3 green onions sliced.  Mix and refrigerate for at least 2 hours to let the flavors blend.

Lime Frappe:  As I’ve mentioned before, we don’t drink alcohol, so for a substitute, we make this green frappe stuff.  It’s not that original but I’ll include the recipe for you.  You can use it for the children or the teetotalers at your party.   Obviously, we make a lot of it, usually quadrupling (or more) this recipe.  1 half-gallon of lime sherbet, softened slightly, and two 2-liter bottles of Sprite.  (We don’t like 7-up with this, but it might be okay.)  Pour the Sprite into a punch bowl and spoon the sherbet into the bowl with it.  Stir slightly.  Don’t try to make it all uniform.  When you serve, get some Sprite and some sherbet into the cups.  Eat with a spoon.

Along with these recipes, we also serve sandwiches, Li’l Smokies, vegetables, Ranch dip, and whatever else anyone brings.  As you can see, we eat a lot but it is so fun.  I hope these recipes inspire you to throw your own party or make some fun food for your family and friends.

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About susannahsharp

I'm pursuing a life-long dream of writing now, something I am really enjoying. My first book should be out by Christmas. I want to blog about all things Irish; offering some book reviews for romantic, not smutty, books; and also things pertaining to reading and writing.
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