Looking for some colorful treats to celebrate St. Patrick's Day? Look no more.
For a colorful beverage to serve with all your green treats, add 6 drops of green food color to 8 ounces of 7-Up or other lemon-lime-flavored soda.
Serve colorful appetizers including Corned Beef Pinwheels and Chili-Roasted Potato Wedges with green-colored dip. For dessert, check out recipes for crispy rice treats, cupcakes, cookies and more.
Serve this twist on the timeless Irish favorite as appetizers or as lunch the next day with your corned beef leftovers. Simply roll corned beef and a tinted cream cheese-horseradish spread into tortillas and slice.
Corned Beef Pinwheels
1 8-ounce package cream cheese, softened
1 tablespoon prepared horseradish
8 drops green food color
6 green onions (green part only)
4 burrito-size flour tortillas
6 ounces sliced cooked corned beef
Mix cream cheese, horseradish and green food color in medium bowl until well blended and smooth. Chop two green onions and stir into mixture. Reserve 1 tablespoon cheese mixture.
Spread 14 cup cheese mixture on 1 tortilla. Top with several slices of corned beef. Place 1 green onion top at edge of tortilla. Starting at this edge, roll tortilla up tightly. Seal opposite edge of roll with reserved cheese mixture. Repeat with remaining tortillas and ingredients. Wrap each tortilla roll individually in plastic wrap.
Refrigerate at least 1 hour or until ready to serve. Unwrap and cut tortilla rolls into 1-inch slices to serve.
Makes 18 (2-piece) servings.
Chili-Roasted Potato Wedges
2 pounds baking potatoes
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon kosher salt
Preheat oven to 450 degrees F. Cut potatoes into 3-by-12-inch wedges. Place in large bowl. Toss with oil to coat well.
Mix chili powder and salt. Sprinkle over potatoes. Toss to coat evenly.
Arrange potatoes in a single layer on baking pan and bake 30 minutes or until potatoes are tender and golden brown. Serve immediately with green-colored ranch or French onion dip (see below).
Makes 8 servings.
Ranch or French onion dip (for chips, veggies and potato wedges): Add 20 drops of green food color, plus 3 drops of yellow food color to 1 cup of prepared dip.
For bleu cheese dressing (for chicken wings): Add 12 drops of green food color to 12 cup bleu cheese dressing.
Scatter golden foil-wrapped chocolate candy coins over and around these emerald green crispy treats. You'll think you've found the Irish pot of gold at the end of the rainbow!
Luck of the Irish Crispy Treats
Preparation time: 15 minutes
Cooking time: 15 minutes
14 cup (12 stick) butter
1 10-ounce package marshmallows
12 teaspoon pure vanilla extract
12 teaspoon (50 drops) green food color
6 cups crispy rice cereal
Foil-wrapped chocolate candy coins, for garnish
Line 13-by-9-inch pan with foil. Lightly butter or coat foil with no stick cooking spray.
Melt butter in large saucepan or Dutch oven on low heat. Add marshmallows; stir constantly until marshmallows are melted. Remove from heat.
Add vanilla and food color; stir until smooth. Quickly add cereal to marshmallow mixture and stir until well coated.
Press into pan using a buttered spatula. Cool. Cut into bars or use a shamrock-shaped cookie cutter. Top with foil-wrapped chocolate coins.
Makes 24 (2-inch square) servings.
Microwave directions: Melt butter and marshmallows in large microwavable bowl on HIGH for 2 minutes, stirring after 1 minute. Add vanilla and food color; continue with recipes.
Bring a touch of the Emerald Isle to your home with these dazzling Shamrock Sugar Cookies, decorated with icing tinted with green food color.
Shamrock Sugar Cookies
Preparation time: 15 minutes
Refrigerate: 1 hour
Cooking time: 8 to 10 minutes per batch
Cookies:
212 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
14 teaspoon ground nutmeg
1 cup (2 stick) butter, softened
112 cups confectioners' sugar
1 egg
2 teaspoons pure vanilla extract
Emerald Isle Icing:
13 drops green food color
2 to 3 teaspoons milk
12 cup confectioners' sugar
Mix flour, baking soda, cream of tartar and nutmeg; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm.
Preheat oven to 375 degrees F. Roll out dough on lightly floured surface (see tip) to 18-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets.
Bake 8 to 10 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
For the Icing, mix green food color and milk. Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth.
To decorate cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry.
Makes about 4 dozen or 22 (2 cookie) servings.
Tip: Mix 14 cup flour and 14 cup confectioners' sugar to use for dusting surface.
Your leprechauns will love this bright, creamy layered pudding dessert.
Pour milk into large bowl. Stir in food color. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping.
Layer crushed cookies and pudding mixture in 3-quart bowl, beginning and ending with crushed cookies.
Refrigerate 1 hour or until ready to serve. Garnish as desired with shamrock candies.
Makes 16 half-cup servings.
You don't have to find the end of the rainbow to reach these tasty pots of gold!
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