Saturday Delights #7 St. Patrick's Day !!!

St. Patrick's Day Glitter Graphics

Ok.....Time for another yummy Saturday Delights. Todays food we are celebrating St. Patrick's Day !!! Yummmm I luv all the green!!!! Enjoy some of the yummmmmmmy food!

Clover Crispies

15 Servings ~ Prep: 30 min. + cooling

Ingredients

3 tablespoons butter
4 cups large marshmallows (about 40)
1/4 teaspoon peppermint extract
6 cups crisp rice cereal
6 ounces white candy coating, coarsely chopped
4 drops green food coloring, optional
Green sprinkles

Directions
In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack.

Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use).

In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set. Yield: 15 servings.
 
 
 
 
 

Butter Mint Cookies

18 Servings ~ Prep/Total Time: 30 min.

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 teaspoons peppermint extract
1-3/4 cups all-purpose flour
Green colored sugar

Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well.
Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 12-14 minutes or until firm. Remove to wire racks to cool. Yield: 3 dozen.

Nutrition Facts: 2 cookies equals 148 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 103 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Rye Party Puffs

54 Servings ~ Prep: 30 min. Bake: 20 min. + cooling

Ingredients

1 cup water
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds
CORNED BEEF FILLING:
2 packages (8 ounces each) cream cheese, softened
2 packages (2 ounces each) thinly sliced deli corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder
10 small pimiento-stuffed olives, chopped

Directions
In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen.

Recipes from Taste of Home