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St. Patrick's Day Deviled Eggs
Appetizer European

St. Patrick's Day Deviled Eggs

3.4

Prep
15 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove hard-cooked eggs to a large bowl of cold water or the refrigerator and let sit until eggs are cold, at least 30 minutes
  2. 2 Prepare egg dye according to package directions in a large metal or glass bowl.
  3. 3 Gently crack eggs but do not remove shells so egg dye can reach egg whites.
  4. 4 Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.
  5. 5 Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
  6. 6 Scoop egg yolks into a medium bowl and mash with a fork. Mix in celery and mayonnaise until well combined; stir in green food coloring.
  7. 7 Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.

By Sabrina

Best Benedictine Spread
Appetizer American

Best Benedictine Spread

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
  2. 2 Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.
  3. 3 Serve immediately or refrigerate to let the flavors meld.

By Heather

Easter Deviled Eggs
Appetizer American

Easter Deviled Eggs

4.7

Prep
30 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place eggs into a large saucepan; cover with cold water and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
  3. 3 Cut hard-boiled eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth.
  4. 4 Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more food coloring to bowls. Drain colored egg whites on paper towels.
  5. 5 Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
  6. 6 Enjoy!

By NancyClancy

Game Day Victory Dessert Board
Appetizer

Game Day Victory Dessert Board

3.0

Prep
100 min
Cook
60 min
Total
670 min

Instructions

  1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
  2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
  3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
  4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
  5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
  6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
  7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C).
  9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
  10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
  12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
  13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
  14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
  15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
  16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
  17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
  18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
  19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
  20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Bullfrogs
Drink

Bullfrogs

4.5

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Mix limeade concentrate with vodka, green food coloring, and 1 1/2 liters of lemon-lime soda in a large plastic container with a lid. Cover the container and freeze the mixture for 1 to 3 days. Scoop the frozen slush into glasses and add a splash of the remaining lemon-lime soda to each glass.

By Patty2007

Hamburger Cookies
Dessert

Hamburger Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
  3. 3 Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
  4. 4 Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.

By Jennifer Wall

Shamrock Lucky Charms Treats

Shamrock Lucky Charms Treats

5.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Line a 9x13-inch pan with parchment paper and coat with nonstick cooking spray.
  2. 2 Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and mix in a few drops of green food coloring (to your desired color).
  3. 3 Place the cereal in a large bowl. Add marshmallow mixture and stir until the cereal is well coated.
  4. 4 Evenly and gently press the cereal mixture into the prepared pan with a greased spatula. Set aside to cool.
  5. 5 Once cooled, remove the treats (with the parchment paper) from the pan and place on top of a cutting board. Cut the cereal treats into shamrock shapes using a shamrock cookie cutter.

By fabeveryday

Holiday Wreaths
Dessert

Holiday Wreaths

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
  2. 2 Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies

By blairbunny

Cream Cheese Spritz Cookies
Dessert

Cream Cheese Spritz Cookies

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Cream butter and cream cheese together in a bowl using an electric mixer; add sugar and beat well. Mix in vanilla extract and food coloring. Slowly add flour and mix well to combine.
  3. 3 Fill a cookie press with dough and form cookies onto ungreased cookie sheets.
  4. 4 Bake in the preheated oven until edges are set, 8 to 10 minutes, making sure to remove at the first hint of browning.

By Patty2007

Shamrock Popcorn
Snack

Shamrock Popcorn

4.5

Prep
5 min
Cook
55 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Spread popcorn into 1 large or 2 smaller greased roasting pans.
  2. 2 Combine brown sugar, butter, corn syrup, and food coloring in a medium saucepan over medium heat. Stir constantly until boiling. Let boil undisturbed for 5 minutes. Remove from heat. Stir in vanilla extract and baking soda; mixture will foam up then subside.
  3. 3 Pour mixture over popcorn and stir until coated.
  4. 4 Bake in the preheated oven, stirring every 15 minutes, for 45 minutes. Stir popcorn as it cools to break it apart.

By JLO

Peppermint Popcorn
Snack

Peppermint Popcorn

Prep
10 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Place popped popcorn into a large roasting pan.
  2. 2 Melt butter in a saucepan over medium heat. Stir in sugar, corn syrup, and salt. Cook, stirring constantly, until mixture comes to a boil. Boil, without stirring, for 5 minutes. Remove from the heat.
  3. 3 Stir in food coloring and peppermint extract. Pour over popcorn and stir until well mixed.
  4. 4 Bake in the preheated oven for 1 hour, stirring 2 to 4 times during baking. Remove from the oven and let cool completely before serving, 15 to 20 minutes.

By Maryland Mama

Homemade Jalapeno Pepper Jelly

Homemade Jalapeno Pepper Jelly

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
  2. 2 Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

By phyllis

Christmas Tree Cupcakes
Dessert American

Christmas Tree Cupcakes

4.8

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
  2. 2 Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, if needed.
  3. 3 Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
  4. 4 Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

By Kris

Forgotten Mint Meringue Surprises
Dessert

Forgotten Mint Meringue Surprises

3.3

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 2 Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
  3. 3 Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
  4. 4 Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
  5. 5 Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.

By Marshall Gatten

Pistachio Fudge
Dessert

Pistachio Fudge

3.9

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Grease a 9x13 inch baking dish.
  2. 2 In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
  3. 3 Pour into prepared pan and cool.

By Sara

Mint-Chocolate Leprechaun Shots
Drink

Mint-Chocolate Leprechaun Shots

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a cocktail shaker with ice cubes. Add chocolate liqueur and peppermint schnapps. Shake vigorously for 2 to 3 minutes. Pour into glasses.
  2. 2 Beat heavy cream and vanilla extract in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Beat in enough food coloring to reach desired shade of green.
  3. 3 Place a dollop of green whipped cream on top of each shot and garnish with shaved chocolate.

By tcasa

Candy Strawberries
Dessert

Candy Strawberries

4.3

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Place pecans, coconut, and gelatin in a large bowl. Stir in condensed milk and vanilla; mix well to combine. Cover and chill for one hour.
  2. 2 Shape mixture into "strawberries" and roll in red sugar. Tint sliced almonds with green food coloring and insert on the top of the "strawberries" to form leaves.

By Martha

Christmas Tree Waffles
Breakfast

Christmas Tree Waffles

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine flour, sugar, baking powder, and salt in a bowl; whisk to combine. Make a well in the center and add 2/3 cup plus 1 tablespoon milk, vegetable oil, egg, and vanilla extract. Whisk to combine just until blended.
  2. 2 Add in just enough green food coloring to reach the green color you would like!
  3. 3 Preheat a round waffle iron according to manufacturer's instructions. Cook batter in the preheated waffle iron until waffle is just cooked through and the iron stops steaming, about 5 minutes. Don't overcook; the longer it cooks, the browner the waffle will turn, and it will lose its green color.
  4. 4 Separate the round waffles into wedges, and arrange three wedges overlapping each other on a plate like a Christmas tree.

By Rebekah Rose Hills

Christmas Wreaths
Dessert American

Christmas Wreaths

4.4

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Melt butter in a large saucepan over low heat. Add marshmallows, and cook stirring constantly, until melted.
  3. 3 Remove from the heat, stir in food coloring and vanilla, then stir in cornflakes.
  4. 4 Set out one or two sheets of waxed paper. Fill a skillet with 1 inch of very hot water. Place the saucepan into the skillet so cookie dough stays warm.
  5. 5 Quickly drop a heaping tablespoonful of cookie dough onto the waxed paper, and use lightly greased fingers to form it into a wreath shape. Immediately decorate cookie with red hot candies. Repeat to shape and decorate remaining cookies.
  6. 6 Allow cookies to cool to room temperature before removing from waxed paper, about 15 minutes. Store in an airtight container.

By CANADAKATE

Grasshopper Cheesecake Bars
Dessert

Grasshopper Cheesecake Bars

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix flour, sugar, and cocoa powder in a large bowl. Cut in butter until mixture resembles fine crumbs. Set aside 1 cup of the crumbs to be used as the topping. Press remaining crumb mixture into an ungreased 8x8-inch baking pan.
  3. 3 Bake crust in the preheated oven until set, about 15 minutes. Remove and let cool. Keep oven on.
  4. 4 While crust is cooling, beat cream cheese and sugar with an electric mixer until fluffy. Add egg, peppermint extract, and green food coloring; beat well. Stir in milk until batter is smooth. Pour batter over the cooled crust. Sprinkle reserved crumb mixture on top.
  5. 5 Bake until filling is set, 20 to 25 minutes. Cool before cutting into 25 bars.

By 1cowabunga

Holly Christmas Cookies
Dessert American

Holly Christmas Cookies

4.2

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 In a saucepan over low heat, melt together marshmallows, butter, vanilla, and food coloring. Remove from the heat and mix in cornflakes.
  2. 2 Drop by spoonfuls on waxed paper and decorate with red hots. Let cool to room temperature, about 1 hour.

By Heather Dolan

Slime Popcorn
Snack American

Slime Popcorn

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour popcorn into a large bowl.
  2. 2 Melt brown sugar and butter together in a saucepan over medium heat, stirring often. Stir in marshmallows until melted and smooth. Stir in green food coloring until color is evenly distributed. Pour mixture over popcorn and stir until evenly coated. Sprinkle in candy eyeballs.

By Ashlee Marie Prisbrey

Pistachio Bread
Snack

Pistachio Bread

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
  2. 2 Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
  3. 3 Bake for 45 minutes. Cool.

By Rhea Faber

Cool Lime Pie
Dessert

Cool Lime Pie

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 To Make Crust: In a medium bowl, combine pretzels, sugar and butter. Press into a lightly greased 9 inch pie pan.
  3. 3 Bake in preheated oven for 5 minutes. Let cool completely.
  4. 4 To Make Filling: In a large bowl, combine limeade and condensed milk. Whisk in pudding mix. Allow mixture to set for 5 minutes. Stir in lime peel, then fold in whipped topping. Stir in green food coloring if desired.
  5. 5 Pour mixture into cooled pie crust. Cover and refrigerate for at least 2 hours before serving.

By Mary

St. Paddy's Day Chocolate Trifle
Dessert

St. Paddy's Day Chocolate Trifle

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish
  2. 2 Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.
  4. 4 Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.
  5. 5 Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.
  6. 6 Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.
  7. 7 Cover trifle and chill in the refrigerator for about 3 hours before serving.

By ID Sparks