March is here; and spring is about to be SPRUNG! And among all the awesome things that are coming this spring we cannot forget about good ole’ St. Patrick’s Day. Whether you born with the luck of the Irish, or you just celebrate like one, everyone loves a great St. Patrick’s Day Party. Having memorable themed drinks, delicious food, and of course green everything and anything is sure to make your St. Patrick’s Day party a hit! Grab your Guinness and those crazy St. Patrick’s Day knee socks your husband has tried to throw out on 3 occasions. Because it’s time to plan your perfect “pot of gold at the end of the rainbow” St. Patrick’s Day Party!

St. Patrick’s Day Drinks

Lucky Leprechaun Rum Punch

1. 1 bunch fresh mint, stems removed plus more for garnish
2. 2 pkg. Kool-Aid Lemon-Lime Flavor Unsweetened Drink Mix
3. 2 qt. (8 cups) pineapple juice, chilled
4. 1 bottle (2 L) carbonated lemon-lime soda, chilled
5. 1 bottle (750 ml) white rum, optional
6. 2 lemons sliced
7. 3 limes sliced
1. Rim glasses: Place Lucky Charms marshmallows in a Ziploc bag and crush into small pieces. Pour out onto a plate and set aside. Dip glasses in honey then in crushed marshmallows.
2. Make the punch: Muddle mint with Kool-Aid in punch bowl or pitcher.
3. Add pineapple juice; stir until mix is dissolved.
4. Stir in soda, rum and fruit just before serving.
5. To serve, pour punch carefully into rimmed glasses, add a few extra slices of citrus and a sprig of mint.

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Pot of Gold Shot

1 (3.4-oz) package lemon or pineapple Jell-O
1/2 c. cold whiskey
1 c. Cool Whip
Gold sprinkles
6 rainbow candy belts cut into 2-inch pieces
• If you wish to make this alcohol free just swap out the whiskey for another ½ cup of cold water!

In a small saucepan, bring 1 cup water to a boil. Add Jell-O mix and stir until dissolved. Turn off heat and stir in cup more water and the whiskey. Place 16 plastic shot glasses on a baking sheet and pour in mixture until each is two-thirds full.
Refrigerate until set, about 2 hours.
Top each with a dollop of Cool Whip and gold sprinkles. Place a rainbow candy belt on top, forming it into a semicircle like a rainbow, before serving.
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The Nutty Irishman

• 1-ounce Frangelico
• 1-ounce Bailey’s Irish Cream
• 1-ounce Kahlua
• 5 ounces hot coffee
• Whipped Cream
• Sprinkles
Pour the Frangelico, Bailey’s and Kahlua into a coffee mug and stir. Pour the coffee into the mug and top with whipped cream. Decorate with sprinkles, if desired.
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St. Patrick’s Day Meal or Snack Ideas

Slow Cooker Corned Beef and Cabbage

• 1 corned beef brisket 3-5 lbs.
• 3 carrots peeled and cut into large chunks
• 3/4 lb. small yellow potatoes halved
• 1/2 head green cabbage cut into wedges
• 3 tablespoons butter
• 1 clove garlic minced
• 1 tablespoon chopped parsley
• salt and pepper to taste
• grainy mustard for serving optional

Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.
Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
Cover and cook on LOW for 6 hours.
Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.
The potatoes and carrots will get quite soft being cooked all day in the crock pot. If you prefer firmer veggies, add them halfway through the cook time.

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Cheddar Guinness Dip
**Makes about 2 cups

8 ounces cream cheese, softened
2 1/2 cups shredded sharp cheddar cheese
1 teaspoon Dijon mustard
2 tablespoons half & half
sprinkle of kosher salt
1/4 cup Guinness draft beer
2 scallions, chopped
2 tablespoons chopped fresh parsley {plus, more for garnish}
dash of hot sauce {sriracha, or Tabasco}, or to taste

Combine the cream cheese, shredded cheddar, mustard and half & half in the bowl of a food processor. Sprinkle in a pinch of kosher salt & pulse until combined. Pour in the beer & blend until smooth. Add in the scallions, parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.
Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudites, and/or crackers. I recommend some rosemary flat breads, or Wheat Thins.

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Sheppard’s Pie

• 1-pound ground lamb or beef
• 1 medium onion diced
• 2 cloves garlic minced
• 10 oz frozen peas and carrots defrosted
• 10.5 oz can corn drained
• 10 oz can tomato soup or mushroom soup
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon basil
• 1/8 teaspoon black pepper
• 3 cups prepared mashed potatoes
• 1 cup cheddar cheese shredded

Preheat oven to 400°F.
Cook lamb or beef, onion and garlic over medium heat until no pink remains. Drain any fat.
Stir in soup, Worcestershire sauce, salt, basil and pepper. Spread into the bottom of a 2 qt casserole dish. Sprinkle with peas, carrots and corn.
Spoon mashed potatoes overtop and top with cheese.
Baked 25-30 minutes or until bubbly.
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St. Patrick’s Day Desserts

Leprechaun Dessert Shooters

• 1 package instant vanilla pudding – prepared to package directions
• 3-6 drops green food coloring
• 4-6 Oreo cookies per glass
• Whipped cream
• rainbow sprinkles
• mini-chocolate chips

1. Prepare your pudding & stir in your food coloring until you reach the desired shade of green you would like.
2. Layer in your glasses by starting with 1-2 broken Oreo cookies in the bottom
3. Followed by a couple tablespoons of prepared pudding
4. Continue until you fill the glass
5. Top with whipped cream & sprinkles/mini-chocolate chips if desired.
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Mint Chocolate Lasagna


• 1 15.25 Ounce Package Mint Oreos
• 1/4 Cup Butter ((1/2 stick))
• 8 Ounce Package Cream Cheese
• 1/4 Cup Granulated Sugar
• 2 TBSP. Heavy Cream
• 8 Ounce Container Cool Whip
• 3.9 Ounce Package Instant Chocolate Pudding
• 2 Cups Cold Milk
• 1 tsp Mint Extract
• 2-3 Drops Green Food Coloring

1. Prepare chocolate pudding according to directions on the box, using the 2 cups of cold milk. Set aside in the fridge until ready to use.
2. Put Oreos in a food processor and pulse into fine crumbs
3. In a medium sized bowl, combine melted butter and Oreo crumbs and mix well
4. Grease the bottom of an 8×8 baking dish
5. Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes
6. In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy
Stir in 1 cup of cool whip, 1/2 tsp mint extract and 2-3 drops of green food coloring
Spread this mixture over the crust
7. Spread pudding over the cream cheese layer
Mix remaining cool whip, 1/2 tsp mint extract and 2-3 drops food coloring together
Spread over the pudding layer
Top with mini chocolate chips
8. Refrigerate for 30 minutes before serving
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St. Patrick’s Day Green Velvet Layer 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
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
1. For the 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.
2. 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.
3. For the 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.
4. 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.
5. To 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.
Cook’s Note:
This recipe can instead be baked in two 9-inch layers or as 24 cupcakes.
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Now that you know what to serve at your party your only question is who to invite! Make sure it’s fun loving people with big appetites. And only once you have used all the green food coloring in your house, put on every piece of green clothing that you own, and your kids are running around pinching each other is it now officially An Amazing St. Patrick’s Day Party!

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