Party Pink Punch
1 (48 ounce) can pineapple juice
1 large bottle lemon lime soda
1 6 ounce) can frozen pink lemonade
1 can water
2 large bottles strawberry soda
Sugar, if desired
In punch bowl, mix all ingredients except sherbet. Drop spoonfuls of sherbet on top before serving.
ST. PATRICK’S DAY MARSHMALLOW POPS
Regular sized Marshmallows
Ghirardelli Chocolate Melting Wafers or Chocolate Chips
Wilton Candy Melts – White
Wilton Candy Melts – Green
Wilton Lollipop Sticks
For each Marshmallow Pop, find 3 marshmallows that are approximately the same size an skewer them with a lollipop stick. Place 20-25 chocolate wafers in the pan and microwave them for 30 seconds, check them, give them a stir and then microwave again for 10 seconds more. Repeat process until chocolate is almost completely melted. Use a spoon to help cover the marshmallows and also to smooth out the chocolate once it was on the marshmallows. Allow the marshmallow pops to cool and the chocolate to harden. Melt 15-20 Wilton Red, Bright White, Bright Pink and Pink Candy Melts in individual Ziploc bags. Once melted, cut the tip off the bags. Alternating colors, drizzle the melted candy melts over the Marshmallow Pops. Allow the drizzle on the Marshmallow Pops to harden before storing in an air-tight container.
Shamrock Ice Cream Soda
Servings: 1 Serving
3-4 Tablespoons Peppermint Syrup
2 Large Scoops Mint Chip Ice Cream
8 oz. Club Soda
Add peppermint syrup to the bottom of a glass. Add ice cream. Fill glass with club soda. Garnish with whipped cream and cherry.
ST. PATRICK’S DAY MINT M&M COOKIES
Yield 3 DOZEN COOKIES
1 cup butter (Sweet Cream, Salted)
34 cup Granulated Sugar
23 cup Brown Sugar (packed)
1 tsp. Vanilla
2 14 Cups Flour
23 Cup Unsweetened Cocoa Powder
1 tsp. Baking Soda
14 tsp. Salt
1 Bag of Mint M&Ms
Mix dry ingredients together and set aside. Cream butter and sugars. Mix in Eggs and Vanilla. Fold in dry ingredients. Roll dough into balls. Press Mint M&Ms into the ball. Bake in a 350 degree oven for 9-11 minutes.
4 large tart apples, cored
1 (14 ounce) jar caramel sauce
1/2 cup apple juice
1 teaspoon apple pie spice
Remove peel from top inch of whole apples. Place apples into 3 quart slow cooker, making sure that each one is sitting flat on the bottom of the cooker. Fill the center of each apple with one-fourth of the caramel sauce. Pour apple juice into the bottom of the cooker. Sprinkle apples with apple pie spice. Cover; cook on high for 2 to 3 hours.
Cooking time will vary according to the size of the apples.
Makes 4 servings.
NO FOOD DYE MINT SHAMROCK SHAKE
Servings 2 1-cup servings
10 Mint Leaves
1 cup 1% Milk or any milk
1/2 tsp Vanilla Extract
2 cups Vanilla Bean Ice Cream
1/2 tsp Spearmint Extract or Peppermint
Optional Whipped Cream
In a high speed blender, blend MINT LEAVES, MILK, and VANILLA until leaves are fully pureed; add ICE CREAM and pulse until creamy; (optional) add MINT FLAVORING. Serve chilled; garnish with fresh spearmint leaves and (optional) whipped cream. Yield: 2 cups
Deluxe Chef Salad
1 small head iceberg lettuce, torn into pieces
2 cups cut-up cooked chicken
1/2 lb. cooked ham, cut into thin strips
1 cup cubed cheddar or Swiss cheese (about 4 oz.)
2 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
3/4 cup Wish-Bone ® Deluxe French dressing
In salad bowl, arrange all ingredients except Wish-Bone® Deluxe
French Dressing. Just before serving, toss with Dressing.