St. Patrick’s Day Recipes

The one day a year when we stuff ourselves full of anything and everything GREEN! Of course there is historical significance to the day, which can be seen here, but like most holidays that celebrate a heritage, people enjoy celebrating St Patrick’s day with green food and drinks.

Shamrock Juice  |  Margarita Cupcakes  |  Lemon Lime Punch  |  Butter Mint Cookies  |  Green Velvet Layer Cake  |  Clean Shamrock Shake  |  Grasshopper Pie  |  Green Popcorn  |  Irish Flag

Shamrock Juice

Number of Servings: 1

We all need a green cocktail in our lives!

Ingredients

• 1/2 ounces gin
• 1/2 ounces vodka
• 1/2 ounces light rum
• 1/2 ounces white tequila
• 1 ounce Blue Curacao
• 4 ounces fresh squeezed orange juice
• Orange slice
• Marcino cherry
• Hurricane glass

Directions

• Fill the hurricane or parfait glass with ice.
• Pour in the liquors and top off with the orange juice.
• Garnish with an orange slice and Cherry

Margarita Cupcakes

Number of Servings: 15

Margaritas are our favorite drink so making margarita cupcakes is genius. This cupcakes are easy to make and taste great!

Ingredients

CUPCAKE

• 1/4 cup lime juice, freshly squeezed
• 1 1/2 teaspoons lime zest, freshly grated
• 1 cup soymilk
• 1/4 cup canola oil
• 2 tablespoons tequila
• 1/2 teaspoon vanilla
• 1/2 cup granulated sugar
• 1 1/3 cups all-purpose flour (1 mix white and wheat)
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

TEQUILA LIME FROSTING

• 1/4 butter or non-hydrogenated shortening, softened
• 1 tablespoon soy-milk
• 3 tablespoons lime juice
• 1 tablespoon tequila
• 2+ cups confectioners’ sugar coarse sugar for “rims”

Directions

CUPCAKES

• Preheat oven to 350 F and line muffin pan with cupcake liners.
• Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
• Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth.
• Fill liners about 3/4 full. Using an ice-cream scoop or spoon. Bake 20-22 minutes or until toothpick inserted in center comes out clean.
• Transfer cupcakes to a cooling rack and cool completely before frosting.

TEQUILA LIME FROSTING

• Cream together butter/non-hydrogenated shortening (depending on whether you want the frosting vegan or not), soy-milk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.
• Spread frosting on the cupcakes spreading all the way to the edges.
• Roll the outer edge of the cupcakes in the sugar crystals.

Lemon Lime Punch

Number of Servings: 24

This frothy refresher topped with lime sherbet is a family favorite! It’s fast, festive and easy to mix up for your St. Patrick’s Day party.

Ingredients

• 2 quarts water
• 2 cups sugar
• 2 envelopes unsweetened lemon-lime soft drink mix
• 1 can (46 ounces) unsweetened pineapple juice
• 1 liter ginger ale, chilled
• 1 quart lime sherbet

Directions

• In a punch bowl, combine the water, sugar and soft drink mix.
• Stir until sugar is completely dissolved.
• Add in the pineapple juice.
• Refrigerate until chilled.
• Just before serving, stir in ginger ale and top with scoops of sherbet.
  Yield: 6 quarts.

Butter Mint Cookie

Number of Servings: 18

These cooking have a delicious touch of mint that are sure to be a hit for anyone eating them.

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

Green Velvet Layer Cake

Number of Servings: 10

This old-fashioned boiled frosting is creamy and fluffy and reminded us of being a kid!

Ingredients

CAKE

• 2 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder (not Dutch process)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups buttermilk, well shaken
• 1 tablespoon green liquid food coloring
• 2 teaspoons pure vanilla extract
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 large eggs, lightly beaten

FROSTING

• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 4 teaspoons pure vanilla extract
• Pinch fine salt
• Green liquid or gel food coloring, optional
• Green candies and sanding sugar for decorating, optional

Directions

CAKE

• Preheat the oven to 375 degrees F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.
• Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.

FROSTING

• Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
• Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.

ASSEMBLE

• Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.

Clean & Green Shamrock Shake

Number of Servings: 1

The team at Hungry Girl came up with a low-cal swap of the infamous, irresistible Shamrock Shake! This new healthy version is low in calories and crammed with protein! And they promise you cannot taste the spinach.

Nutrition facts: 133 calories, 4g fat, 210mg sodium, 6g carbs, 1g fiber, 1.5g sugars, 20g protein — PointsPlus value 3

Ingredients

• 3/4 cup unsweetened Vanilla Almond Breeze milk
• 1 oz. (~6 tbsp.) vanilla protein power with about 100 cals per serving (like Tera’s Whey)
• 1/3 cup spinach leaves
• 1/8 tsp. peppermint extract
• 1 1/4 cups crushed ice or 6-10 ice cubes

Directions

• Place all ingredients in a blender
• Blend at high speed until smooth, stopping to stir if needed
• Poor into a glass and enjoy!
  Yeild: about 16oz

Grasshopper Pie

Number of Servings: 8

No one can resist the combination of refreshing mint and luscious chocolate.

Ingredients

• 1-1/2 cups plus 1 tablespoon chocolate wafer crumbs, divided
• 5 tablespoons butter, melted
• 24 large marshmallows
• 2/3 cup plus 1 cup heavy whipping cream, divided
• 2 tablespoons clear creme de cacao
• 2 tablespoons green creme de menthe

Directions

• Combine 1-1/2 cups wafer crumbs and butter. Press into an ungreased 9-in. pie plate. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack.
• In a large heavy saucepan, combine marshmallows and 2/3 cup cream; cook and stir over low heat until marshmallows are melted. Remove from the heat. Stir in creme de cacao and creme de menthe. Transfer to a small bowl; refrigerate for 1 hour or until slightly thickened.
• In a large bowl, beat the remaining cream until stiff peaks form; fold into marshmallow mixture. Pour into crust. Sprinkle with remaining wafer crumbs. Refrigerate for several hours or overnight.
  Yield: 8 servings.

Green Popcorn

Number of Servings: 24

Everyone will love it when they see popcorn with an Irish twist. The green instantly gives your snack a holiday feel.

Nutritional Facts: 1 piece equals 428 calories, 29 g fat (17 g saturated fat), 87 mg cholesterol, 207 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

Ingredients

• 4 quarts popped popcorn
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup light corn syrup
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/2 cup butter
• 8 to 10 drops green food coloring

Directions

• Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage).
• Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.
  Yield: 6 quarts.

Irish Flag

Number of Servings: 1

This layered cocktail mimics the colors of the Irish Flag – green, orange and white. It’s sweet and delicious, perfect as a dessert substitute while your out celebrating.

Ingredients

• Bailey’s Irish cream
• Green creme de menthe
• Licor 43

Directions

• Pour 1/3 shot green creme de menthe
• Pour 1/3 shot Licor 43 into your shooter
• Pour 1/3 shot Irish cream
  Make sure you carefully layer each of these ingredients in the shot glass in this exact order to get the proper look.