March/St.patricks Day Recipe Ideas Needed

I want to start planning for March. Does anyone have any fun, green (not necessarily) easy, fast, great demo recipes they can share? Or even direct me to in a PC cookbook. THANKS!

I recently got this from my Director. Sorry it's so long, but it's got great ideas for St. Patrick's Day!!


1. Make a "GREEN" recipe. See some great recipe ideas below.

2. Have a Pot of Gold Drawing. For every $25 they spend, they can choose a
piece of "gold" (a coupon) from the pot. If they spend $75 or more, they get
a slip to fill out to win the pot itself. My Pot of Gold is the Small
Professional Sauté pan, filled with homemade coupons wrapped in gold paper.
My coupons are simple (NOTE from Gail: These are not company-sponsored
incentives, they will need to be paid by you):

* 10% off your next order.
* Book a show today and I'll bring the food to your show
* Book a show in April and receive ____on the day of your show.
* $10 off any pan or cookware set
* $5 off any Stone
* Buy the Ultimate Slice & Grate and get the Bar Board FREE.

3. Cut out shamrocks (4-leaf clovers cut from green paper) with my open dates
written on each one. These will hang from the table from gold ribbons. If
they book one of these "lucky" dates, then I will give them the Small Oval
Baker (or ???) on the day of their show.

4. Make Fast And Fancy Fudge with white chocolate chips and vanilla frosting
tinted green with food coloring. Add a bit of mint extract for flavor if
desired!

BASIC FAST AND FANCY FUDGE DEMO:
Ingredients: 1 (12-oz.) bag milk chocolate chips (not semi-sweet), 1 can (16
oz.) any kind chocolate frosting. Heat frosting in a piece of our cookware
over medium heat, stirring until smooth. Add in chocolate chips; remove from
heat, and stir until they are all melted and incorporated in. Pour into
well-seasoned or lightly greased Deep Dish Baker or Square Baker. Optional:
you can add nuts to show the Food Chopper and/or Cheese Grater. Cool and
serve. For easy clean-up, line your stone with a piece of parchment paper
before pouring in the fudge. (Gail's tip: Make it pretty and show off our
Easy Accent Decorator! Allow the fudge to cool almost all the way and then
pipe out of the EAD into little mini paper cups that you get at the party
store (or wherever they sell Wilton products). Don't include nuts if you're
doing it this way -- although they can be sprinkled on top if you'd like!)


GREEN RECIPES:

Shamrock Dessert Pizza: Bake a sugar cookie dough crust shaped like a
shamrock on the Large Round Stone. Combine and top with 8 oz. softened cream
cheese and 1/3-cup sugar. Whisk together 1 box instant pudding (use pistachio
or white chocolate with added green food coloring) and 1 pint half-and-half.
Let sit 5 minutes to thicken then put on top of cream cheese mixture. Top
with shaved white chocolate and green sprinkles.

A green fruit tray: Using Kiwi fruit (Egg Slicer Plus), Granny Smith Apples
(AP/C/S), pears (Wedger), highlighting the fantastic new Chillzanne Platter.
Serve a prepared fruit dip adding your own lime zest.

Prepare a green salad, i.e., Asian Citrus Salad. You can substitute kiwi for
the mandarin oranges! Make any one of the dressing recipes in the Measure,
Mix & Pour.

Prepare Luscious "Lime" Angel Roll: a variation of the Luscious Lemon Angel
Roll with Kiwi fruit and lime zest or curls.

Bake brownies in the Stoneware Bar Pan or Rectangular Baker (or even on your
flat large round stone, but be sure to put a sheet of Parchment on the stone
first) and top with grated Andes mints.

Show off the Deep Dish Pie Plate: with the Cool Mint Pinwheel Pie.

Cool Veggie Pizza: with all green veggies.

Lucky Chicken Broccoli Ring: Lay crescent rolls in a horseshoe pattern
and Creamy Cucumber Canapés - with the broccoli and pea pod garnishes, there
will be lots of green.


Rockin' Rueben Ring

¾ pound Corned Beef
1/3 cup Extra Mild Sweet and Sauerkraut
¼ cup Chopped Onion
1/3 cup fresh parsley
1 cup Swiss Cheese, shredded
3 Tablespoons Bacon Flavored Thousand Island Dressing
2 cans refrigerated crescent rolls
1 teaspoon ground black pepper
1 egg white, whipped

· Preheat oven to 350°F.
· Unroll crescent dough; separate into 16 triangles. With wide ends of
triangles toward the center, arrange 8 triangles in a circle on Large Round
Stone. Corners of wide ends will touch and points will extend 1 inch beyond
edge of Baking Stone. Match wide end of each remaining triangle to wide end of
each outer triangle; seal seams using Baker's Roller. (Note: Do not seal
points overlapping in middle)

· Chop Corned Beef and onion with Food Chopper and place in Classic Batter
Bowl.
· Snip Parsley with Kitchen Shears and add to Batter Bowl
· Grate Swiss Cheese with Deluxe Cheese Grater into Grate Container.
· Add Cheese, Sauerkraut, Dressing and Pepper to Batter Bowl and mix
· Using Large Stainless Steel Scoop, evenly spoon mixture onto arranged
crescent rolls.
· Beginning in center, lift one dough triangle across mixture. Continue
alternating with outer strips, slightly overlapping to form ring. Tuck last
end under the first.
· Lightly brush egg white over dough using Pastry Brush.
· Bake 20 - 25 minutes or until golden brown
· Cut and Serve using Slice and Serve.

Leprechaun Lime Drink

1 Quart Lime Sherbet
½ cup limeade concentrate
2 Tablespoons sugar
24 oz lemon lime soda
1 - 2 cups crushed ice

· Using Ice Cream Dipper, spoon sherbet into Quick Stir Pitcher
· Measure limeade concentrate into Quick Stir Pitcher using Adjustable Scoop
· Add sugar using Adjustable Measuring Spoons
· Add soda using Measure All Cup
· Mix all ingredients in Quick Stir Pitcher
· Pour into glasses and zest a small amount of lime zest using the Lemon
Zester/Scorer and serve

Shamrock Dip

1 (8 oz) pkg. Cream Cheese
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt

· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers


Leprechaun Pie
Makes one 9-inch pie
Ingredients:
6-oz. can Sweetened Condensed Milk
8-oz. can frozen Limeade
8-oz. tub Whipped Topping
3-4 drops Green Food Coloring, or more as desired
1 prepared Graham Cracker Crust or baked pie shell
Lime Slices (for optional garnish)
Thoroughly blend together the condensed milk and the limeade frozen
concentrate. Fold in the whipped topping, adding green food coloring a few
drops at a time until desired hue is attained.
Pour the filling into the prepared graham cracker pie shell.
Garnish pie with dollops of whipped topping and lime slices, too, if desired.
Refrigerate for about 2 hours prior to serving. Slice to serve.

Last year I made the dessert pizza on the 15" stone, in circle shape and then
made a shamrock out of kiwi fruit for the topping. I used strawberries to
outline the kiwi and then plopped some blueberries in the center of the
kiwis...it was really pretty!

Or Cool veggie pizza in the same way...use green peppers, cukes, zucchini,
broccoli for the toppings.

Why not try the potato crusted veggie pizza with all green vegetables, a
little food coloring, some oregano????

Cheezie potatoes with dill or parsley? Try the luscious lemon roll with a
little green food coloring in the batter. It won't change the taste, just the
look.

How about mini cheesecakes with green food coloring. Heck, just add green
food coloring to everything. Buy some hats and pass them out at the show with
recipes inside.


St. Patrick's Day is a great holiday to get prospective hosts excited about
having a show! Give them lots of reasons to get their friends excited about
coming to a different kind of PC Kitchen show by playing up the St. Patty's
"Green" theme.

*A green fruit tray using Kiwi Fruit (Egg Slicer Plus), Granny Smith apples,
(APCS,) pears, (Wedger), highlighting the fantastic Chillzanne Platter,
Divider and Handle. Serve a prepared fruit dip, adding your own lime zest
and serve in the Chillzanne Mini Bowl.
*Prepare a wonderful salad such as Asian Citrus Salad or make any one of the
dressing recipes on the M/M/Pour.
*Prepare Luscious "Lime" Angel Roll with Kiwi fruit & lime zest or curls.

*Bake a sheet of moist brownies in the Stoneware Bar Pan and top with grated Andes mints!
*Show off the Deep Dish Pie Plate with the Cool Mint Pinwheel Pie!

Chocolate Chip Sensation Variation:

Sugar Cookie on large round shaped like shamrock
8 oz cream cheese
1/3 c sugar
Use Pistachio pudding (green) or White Chocolate pudding with green food
color and shaved white chocolate and green sprinkles on top!!


Gail Shendelman #009100




4. Using The Bar Pan:
Croissants A LA Baileys

1 tube crescent rolls
8 oz cream cheese
1/2 C. Baileys Irish Cream
1/2 C powdered Sugar

Mix softened cream cheese with Baileys, mix in powdered sugar.
Unroll crescent rolls and spread Baileys mixture on each triangle, re-
roll
crescents and bake according to crescent pkg. directions.

Topping 1 C Powdered sugar
1/4 C Baileys
Make glaze and drizzle over warm crescents (tinted green of course)

Fast And Fabulous!Becky, you are awesome!! That is perfect. Thanks so much!