LEPRECHAUN SOUP
A reader's recipe from the national section of my local newspaper, submitted by Joni Hilton of Rocklin, California. She says, "This festive soup with bits of Leprechaun gold is always fun to serve on St. Patrick's Day. You don't have to be Irish to enjoy it. My four kids and husband love it, and the children enjoy finding the gold nuggets -- the corn -- in their bowls."
Provided by mersaydees
Categories Vegetable
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently.
- Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.
- Puree mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until thoroughly heated.
- Season with salt and pepper.
- Serve with a 1 tablespoon dollop of sour cream.
LEPRECHAUN SOUP
My wife found this in one of her magazines about 20 years ago.Its magically delicious.
Provided by Karl Strasser
Categories Other Soups
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. Saute bacon and vegetables except the snow peas and add to stock.
- 2. Add the sherry and when the potatoes are tender add the snow peas,pistachios,half and half and salt and pepper.
- 3. Bring to a boil and thicken with the roux.
LUCKY LEPRECHAUN COOKIES
Let these little guys be the stars of your St. Patrick's Day party. They're so fun to make and create an unforgettable impression! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 15 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape. , For each hat, cut a 1-1/4-in. square and a 1-3/4x1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads., Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely., Tint small amounts of Royal Icing pink, skin tone and black. Leave a small amount plain (white). Tint remaining icing Kelly green, leaf green green and orange. Frost leprechauns; if desired, decorate using shamrock sprinkles on hat and gold sprinkles as buttons, use edible marker to draw freckles.
Nutrition Facts : Calories 439 calories, Fat 19g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 405mg sodium, Carbohydrate 62g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
LEPRECHAUN VILLAGE
You don't need the luck of the Irish to make an eye-catching dessert! Just rely on cake mix, ready-to-spread frosting, cereal and ice cream cones.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Cover large flat tray or piece of cardboard with foil or plastic food wrap. Place cake on center of tray.
- Spoon frosting into large bowl. Stir in food color until well blended. Reserve 1/2 cup frosting. Frost cake with remaining frosting. Spread outside of ice cream cones with reserved frosting. Arrange cones with pointed ends up on one corner of cake for trees. Decorate each tree with 12 to 14 marshmallow bits.
- Arrange 2 rows of marshmallow bits from trees to within 4 inches of other short end of cake for walking path. At end of walking path, create pot of gold, using candies and baking cup. Sprinkle green sugar around top edges of cake. Store cake loosely covered.
Nutrition Facts : Calories 420, Carbohydrate 70 g, Cholesterol 0 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 360 mg, Sugar 50 g, TransFat 3 1/2 g
LEPRECHAUN HAT COOKIES
Celebrate a bit o' the Irish. Betty Crocker® cookie mix makes it easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
- Bake 10 to 12 minutes or until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food color into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
- Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.
Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 29 g, TransFat 2 g
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