St Patty's Day

Oh the LUCK of the IRISH and Irish Eyes are Smiling.... Well, I am Italian, but on St Patty's Day, everyone is IRISH!

So I am sharing some fun things with you.....

Shamrock Bars

1 box (18.25 oz) white cake mix

5 oz evaporated milk

Green food coloring

1/4 cup butter, melted

1/2 tsp peppermint extract

1 cup Andes creme de menth echips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk, food coloring, extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

LIME LAYERED SALAD  

1 box lime Jell-o

1 cup hot water

1 cup whipping cream

8 oz. cream cheese, softened

1 can (14 oz) sweetened condensed milk

1/2 cup  lime juice

1 tub (8 oz.) Whipped Topping, thawed

LINE 9x5-inch loaf pan with plastic wrap.

MIX: Jell-o with hot water until dissolved.  Add cream.  Stir until mixed well.  Pour into pan.  REFRIGERATE: until set..a few hours.

In a mixing bowl: BEAT cream cheese until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over jell-o layer in pan. REFRIGERATE until set, overnight is best.   INVERT onto serving platter.  Cut into 12 slices to serve. 

Mint Brownie Squares Pie                             

BROWNIE:

1 cup all-purpose flour

1 cup sugar

1/2 cup (1 stick) butter or margarine, softened

4 eggs

1/4 teaspoon baking powder

1-1/3 cups HERSHEY'S Syrup

FILLING:

2 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 teaspoon peppermint extract

Green food coloring, optional

2 cartons (8 ounces each) frozen whipped topping, thawed

1/2  cup semisweet chocolate chips, melted

Additional whipped topping and chocolate chips, optional

and for St Patty's Day - toss some sprinkles on!

Brownie Base: Heat oven to 350°F. Line a 9 x 13 pan with foil, over lapping edge. Grease. Combine flour, sugar, butter, eggs and baking powder in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into a foil lined greased pan.  Bake 20 to 250 minutes or until wooden pick inserted in center comes out clean.

Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in extract and food coloring if desired. Fold in whipped topping. Spread evenly over brownie layer. Cover and refrigerate for at least 1 hour.

To Serve: Remove from pan. Melt chocolate chips; drizzle over the top. Garnish with whipped topping and additional  chocolate chips if desired or sprinkles. Cut into squares. Yield: 15 servings.

DECOR..of course!