Chocolate Studded Shamrocks
Tiny chocolate morsels are baked into these colorful shamrock-shaped cookies for a St. Patrick’s Day treat.
Preparation Time: 25 mins
Cooking Time: 8 mins
Servings: 48 cookies (4 dozen)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup butter or margarine, softened
2/3 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
2 tablespoons green colored sugar
PREHEAT oven to 375° F.
COMBINE flour and baking powder in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in morsels. Refrigerate for a few minutes until firm.
SHAPE dough into 3/4-inch balls; place three together to form shamrock shape on ungreased baking sheets. Roll small amount of dough to form stem. Sprinkle cookies with green sugar. Repeat with remaining dough.
BAKE for 8 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 4 dozen cookies.
St. Patty’s Day Mud Balls
Who said playing in the “mud” wasn’t a good idea? Made from a combination of chocolate cake, chocolate milk and frosting, these St. Patty’s Day delights are dipped in colorful candy sprinkles and shamrocks for added luck – a festive twist kids will love.
Preparation Time: 20 mins
Cooking Time: 35 mins
Cooling Time: 1 hr refrigerating
Servings: 24 mud bal
Nonstick cooking spray
1 box (18.25 ounces) chocolate cake mix
1 bottle (16 fluid ounces) NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk, divided
1/2 cup vegetable oil
3 large eggs
1 container (16 ounces) prepared chocolate or white frosting
24 foil or paper standard-size baking cups
1/4 to 1 cup green candy sprinkles and/or shamrocks for coating
PREHEAT oven to 350° F. Spray 13 x 9-inch baking pan with nonstick cooking spray. Line baking sheets with wax paper.
COMBINE cake mix, 1 1/2 cups Nesquik, oil and eggs in large mixer bowl; stir until moistened. Beat on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour into prepared baking pan.
BAKE for 35 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack. Frost cake. Now for the fun part, drag fork across cake so that the cake is crumbly. Pour remaining 1/2 cup Nesquik over cake and stir well to form a cakey “dough.”
SCOOP “dough” into 2-inch balls using ice cream scoop; place on prepared baking sheets. Refrigerate for 1 hour. Roll dough into firm balls (use plastic gloves, if desired), then dip tops (or roll entire ball) into candy sprinkles. Place in baking cups. Refrigerate until ready to serve (will hold 1 day). Serve cold.
Girl Scout Cookie Recipe
from the Frontiercouncil.org
Jane Young – Duluth, MN
12 Girl Scout Thin Mint cookies
2-8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon mint flavoring
3 drops green food coloring
Line muffin tin with paper liners, place one cookie in each
liner. Mix cream cheese, mint flavoring and sugar at medium
speed until well blended. Add eggs and food coloring; mix
well. Pour over cookies, filling 3/4’s full. Bake 25 minutes
at 325 degrees F. Remove from pan when cool well. Pour
over cookies, filling 3/4’s full. Bake 25 minutes at 325
degrees F. Remove from pan when cool.
1 large package lime Jell-O
1 (16-oz.) carton cottage cheese
2 c. boiling water
1 can crushed pineapple, drained
1/2 c. chopped nuts (optional)
Dissolve Jell-O in the boiling water. Cool slightly. Add pineapple, cottage cheese, and Nuts. Refrigerate until Jell-O sets.