Fuzzy Leprechaun

Ingredients:

1 oz. Peach Schnapps
1 oz. Blue Curacao
1 oz. Vodka
1 oz. Orange Juice
1 oz. Pineapple Juice

Pour the above ingredients into a glass filled with ice. Stir the ingredients together and serve with a straw! This is the perfect fruity drink for any party such as a St. Patty's Day party. The color green that this combination makes is just gorgeous!

Pistachio Pudding Cake

This is a very simple cake using a box cake mix and pistachio pudding that everyone in the family is sure to love!

Ingredients:

1 pkg. yellow cake mix
1 pkg. instant pistachio pudding mix
4 eggs
1 c. Sprite
1/2 c. oil

Preheat the oven to 350 degrees. In a medium size bowl, mix the above ingredients together.

Mix all of the ingredients until they come together. Do not worry about any clumps in the batter, they will cook out.

Spray a bundt pan with non stick cooking spray and pour the batter into the pan. Smooth out the top in an even layer. Bake for 40-45 minutes until golden brown on the outside. Let cool for 5 to 10 minutes in the pan and then transfer to a cooling rack. Let cool before slicing and serving.

Guinness Sliders

I, hate beer. I have tried so many times to like it but if I drink I just go straight for the bottle of vodka. Around St. Patty's Day every year though I always buy a bottle or pack of Guinness because it gives such a good flavor to baked goods, burgers, puddings, marinades, you name it. It has such a dark, almost bitter flavor that pairs well with something dark chocolate or mixed in with some whole grain mustard. In this case, it kept these little sliders unbelievably juicy and went along great with the melted cheddar.

Ingredients:

1 1/2 lb. ground beef (chuck)
2 Tbs. minced white onion
1 clove garlic, minced
1 Tbs. stone ground mustard
1/4 c. Guinness beer
1/2 Tbs. olive oil
1 tsp. salt
1/4 tsp. fresh cracked pepper
4-5 slices cheddar cheese, cut in quarters
8-10 white dinner rolls (or slider buns), cut in half and toasted on the grill pan

In a medium size bowl, mix the first 8 ingredients together. I know the raw onion looks daunting but I promise, it gets tender during the cooking process.

Form the burger mix into 8-10 small patties. Mine end up being about the size of my palm, because remember, it will shrink substantially while cooking.

Heat two grill pans to medium high heat. Place 4 to 5 mini patties on each grill pan (or take turns and do batches if you need to). Do not mess with them! Let them cook for 4 minutes on the first side. If you keep turning them and messing with them you will get uneven cooking and no grill marks. And do not press down because all of the juice will escape the burgers. Flip them over after the 4 minutes and cook for another 4 minutes. 

Place two (quarter slice) pieces of cheese on top of each  burger and place a lid over to melt the cheese. To assemble, place the patty with melted cheese on the bottom bun. Top with more course ground mustard and a small amount of ketchup and place the lid on top!

Reubenburger Pie

This recipe is from the cookbook that I made of my Aunt Jean's favorite recipes. It seemed like a perfect recipe for the upcoming St. Patty's Day Holiday!

Ingredients:

1 lb. ground beef
2/3 c. oats
1/2 c. Thousand Island dressing
1 egg
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 (16 oz.) can sauerkraut, drained
2 c. shredded Swiss cheese
1 1/2 tsp. caraway seeds

Preheat the oven to 350 degrees. Spray a quiche or pie dish with non stick cooking spray and set aside. In a large bowl, mix the beef, oats, dressing, egg, salt, pepper and garlic powder together (use your hands!).

Pour into the prepared pan and spread out evenly, pressing up the sides. Bake in the oven for 12 minutes. Carefully drain at least half of the extra liquid by slightly tilting over the sink.

Combine the sauerkraut, Swiss cheese and caraway seeds in a small bowl with a spatula.

Pour the sauerkraut mixture into the middle of the meat crust and spread out evenly. Bake in the oven for another 8-10 minutes until the meat is golden brown and the Swiss cheese is melted through.

Let the pie cool for at least 5-10 minutes before slicing (this gives the juices time to soak back into the meat, making it easier to cut and serve).

Thin Mint Puppy Chow

St. Patty's Day is right around the corner, and I think it isn't a coincidence that Girl Scout cookie orders came in in the last few weeks! This is a great festive dessert to serve at an Irish shindig, or as a snack to much on when your sweet tooth is calling out to you!

Ingredients:

1 1/2 c. mint chips
1 1/2 c. milk chocolate chips
4 1/2 c. Chex cereal
4 1/2 c. Chex chocolate cereal
1 sleeve Thin Mint Girl Scout Cookies (or Keebler's Fudge Mint Cookies), chopped
3 c. powdered sugar, divided

Place 1 1/2 c. powdered sugar in two large Ziplock bags (or brown paper grocery bags). In a large microwave safe bowl, melt the mint chips for 1-2 minutes (stirring at 30 second intervals) until fully melted. Pour in the Chex cereal (original) and stir with a spatula, gently, until the mint chocolate is coating every piece. Pour into one of the bags with powdered sugar and shake gently until the pieces are coated in powdered sugar. In the same bowl used for the mint chips, pour the milk chocolate chips and repeat the microwave process. Add the chocolate Chex cereal and gently stir until coated. Place into the other bag with powdered sugar and gently shake until the pieces are coated. Line a baking sheet with parchment or wax paper. Pour both of the coated Chex into the prepared sheet and add the Thin Mint cookies. Toss them all together and then freeze for at least 20 minutes to make sure the chocolate is fully hardened. Divide into serving bags and store air-tight for up to a week.

Leftover Corned Beef and Cabbage Chowder

The below ingredients are leftover from the Slow Cooker Corned Beef and Cabbage recipe.

Ingredients:

2 c. leftover corned beef, diced
2 c. veggies, diced
5 small purple potatoes, diced
1 1/2 c. chicken broth
1 1/2 c. leftover cooking liquid
1 can cream of celery soup
1 tsp. dried thyme
1 c. milk, 1%
1 tsp. salt
1 tsp. fresh cracked pepper

Bring the first 7 ingredients to a bubble in a soup pot, and reduce to a simmer on medium-low. Cover and cook for 10-15 minutes. Stir in the milk, salt and pepper. Simmer uncovered for 15 more minutes. Serve with fresh chopped Parsley on top.

Shamrock Shake Cupcakes

Ingredients:

1 box cherry chip cake mix
1 c. water
1/2 c. vegetable oil
3 eggs
1 1/2 tsp. mint extract
3-4 drops green food coloring

Preheat the oven to 350 degrees. Mix the above ingredients in a large bowl with a spatula. Divide evenly among 12 baking cups. Bake 15-20 minutes in the oven. Let cool on a wire rack.

 

While the cupcakes are cooling, prepare the mint cream cheese frosting.

1 (8 oz.) box 1/3 less fat cream cheese, softened
3-4 cups powdered sugar
1 tsp. mint extract
1-2 Tbs. water

In an electric mixer, mix the cream cheese, powdered sugar and extract together until creamy. Add water to your consistency of choice. I piped the frosting on top of the cupcakes with a pastry bag. You could use a knife or spatula and spread on top if you don't have a pastry bag. I decorated the top of the frosting with green edible glitter for St. Patty's day! Another cute way to top these would be with a red candied cherry.

 

Slow Cooker Corned Beef and Cabbage

 

Ingredients:

1 medium onion, cut in half and sliced thin
2-3lb. corned beef brisket with seasoning package
12 oz. can / bottle beer (I used Angry Orchard Apple Ginger)
2 Tbs. yellow mustard
1/4 c. brown sugar
1 c. water
1/2 head cabbage, sliced

Place the onions on the bottom of the slow cooker. Rinse the beef off and pat dry with a paper towel. Place on top of the onions and rub the dry mix on top. Pour the beer over. Mix the yellow mustard, brown sugar and water together and pour on top of the beef. Cover and cook on low for 9 1/2 - 10 hours.

Remove the beef from the crock pot and let sit with tinfoil on top. Add the cabbage to the slow cooker and cook in the liquid for 25-30 minutes until the cabbage is fork tender. Cut the corned beef across the grain and serve on top of the veggies. Spoon some of the cooking liquid on top to keep moist.

Fresh Kiwi Lemonade

Ingredients:

2 c. ice cubes
7 kiwis, peeled and cubed
Fresh lemon juice, from 6 lemons
1 c. sugar
1 c. water

Combine all of the ingredients together in a blender. Add more ice if necessary. This lemonade is very tart, and does have the black kiwi seeds in it, which you could strain if you wanted to but I think it adds a pop to the drink. Very refreshing!

(Makes 8 servings, 4 WW points per serving. If you substitute the sugar with Splenda, or another type of sugar substitute, it becomes 8 servings, 2 WW points per serving.)

Pistachio Pancakes

Ingredients:
2 c. Bisquick Heart Smart Mix
1 3/4 c. milk, 1%
1 egg
1 pkg. (1 oz.) Jell-o pistachio pudding mix

Whisk all of the ingredients together in a large bowl. Pour four helpings, about 1/3 c. each (or 1/8 of the batter) onto a large flat skillet heated at medium heat. When golden brown, flip over and press down with a spatula to let some of the raw mixture out. When that side is golden, flip one more time and cook for about 30 seconds. Repeat for the last four pancakes. Serve with Parkay butter spray, Aunt Jemima's lite butter syrup, chopped pistachios and sliced bananas! (Makes 8 large pancakes, 4 WW points per pancake.)

Skinny Shamrock Shakes

Love the taste of McDonald's Shamrock Shake's but don't want all of the fat that comes with it? Not to mention all of the Weight Watchers Points that you waste in just one small shake. For instance, a 12 oz. vanilla shake is 14 points plus, or 25 smart points.....yuck! This skinny version tastes almost identical to the one from McDonald's. If you love that creamy minty ice cream drink, you should definitely make these! Instead of topping them with a cherry, I add a small amount of cherry juice on top for the flavor.

Ingredients:

1 1/2 c. low-fat frozen vanilla yogurt
1 c. 1% milk
1/8-1/4 tsp. mint extract
5 drops green food coloring
4 packs Splenda
7 ice cubes

Combine all of the above ingredients in a blender. Pour into two classes, and top with whipped cream.
(Makes 2 shakes, 6 WW points per shake.)

(These pictures taken in March, 2013)

Mint Cupcakes with Cream Cheese Mint Frosting

Ingredients:

1 Box Sugar Free Pillsbury vanilla cake mix
3 eggs
1 c. water
1/3 c. canola oil
1/2 tsp. mint extract
10 drops green food coloring

Preheat oven to 350 degrees. Combine the above ingredients together with a whisk in a large bowl. Pour into 24 baking cups with liners, about 2/3 of the way full. Bake in the oven for 18-20 minutes, until the middle is baked through. Let cool on wire racks. While cooling, make the frosting.

8 oz. fat free cream cheese, softened
1/4 c. Imperial margarine, softened
1/2 tsp. vanilla
1/2 tsp. mint extract
1/2 c. Splenda
1/2 c. powdered sugar

Beat the cream cheese and margarine in an electric mixer until fluffy. Add the vanilla, mint extract, Splenda and powdered sugar, and beat until well combined. Pipe on top of the cupcakes in a swirl pattern, and add garnish. (Makes 24 cupcakes, 3-4 WW points each, depending on the amount of frosting you use.)

Caramel Irish Cream Cupcakes

Ingredients:

1/2 c. Imperial margarine, softened
1 1/2 c. sugar
2 eggs
3/4 c. cinnamon applesauce
2 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. Bailey's Caramel Irish Cream Liqueur

Preheat oven to 350 degrees. In an electric mixer, beat the butter and sugar until crumbly. Add the eggs, and beat well. Add the applesauce and vanilla. Beat the flour, salt and baking powder, and alternate with the Bailey's. Mix well after each addition, until everything is well combined. Fill muffin cups with paper liners 2/3 of the way full. Bake for 15-18 minutes until the middle is cooked through. Cool for 10 minutes on a wire rack before frosting.

1/3 c. Imperial margarine, softened
8 oz. fat free cream cheese
6 Tbs. Bailey's Caramel Irish Cream Liqueur
2 c. powdered sugar

For the frosting, beat the butter and cream cheese until fluffy. Add the liqueur. Slowly beat in the powdered sugar until smooth. Pipe on top of the cupcakes, starting in the center and ending a half inch around the diameter. This frosting is slightly runny, but as it sets and cools, it slightly hardens.

Onion Mushroom Buttons

Ingredients:

8 oz. button mushrooms, chopped
1 large onion, chopped
1/2 pouch onion soup mix
2 reduced fat Pillsbury crescent rolls

Preheat the oven to 375 degrees. Spray a large skillet with non stick cooking spray and heat to medium heat. Add the onions and mushrooms and cook for 5-7 minutes, until the onions are soft and translucent. Add the onion soup mix and 1/3 c. water to the onions and mushrooms. Stir and continue to cook until the liquid is reduced. Let the mixture cool for at least 15 minutes. (Makes 48 buttons, 1 WW point each.)

Almond Cilantro Dip

Ingredients:

1 c. blanched slivered almonds
1/4 c. cucumber, chopped
2 Tbs. light miracle whip
1/4 c. fat free sour cream
2 gloves garlic
2 Tbs. red onion, chopped
1 c. cilantro
zest of 1 lime, and 2 Tbs. lime juice
1 tsp. salt

Combine all of the ingredients in a food processor and pulse until everything is broken down and well combined. (Makes 20 Tablespoon sized servings, 1 WW point per serving.)