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St. Patrick's Day Crafts/Recipes

March 13, 2018

Check out a few fun, green recipes below, and get creative by making some hanging shamrocks out of just paper! You'll sure feel lucky with all of these recipes and crafts around your house just in time for the 17th!

 

St. Patrick’s Day Puppy Chow

(https://www.kenarry.com/leprechaun-chow-st-patricks-day-recipe/)

 

Ingredients:

  • 4 cups powdered sugar

  • 1 ½ cups white chocolate chips

  • Green food coloring

  • 1 can vanilla frosting

  • 12 cups chex cereal (Corn or Rice)

Instructions:

  1. First, pour the cereal into a large bowl then set it aside.

  2. Next, add frosting to a microwave safe dish then heat in the microwave for 30 seconds, stir frosting until it is smooth (you may need to add another 30 seconds if not completely melted).

  3. Then heat the white chocolate chips in another microwave safe dish for 45 seconds to one minute. Stir the chips to ensure they are all melted and chocolate is smooth.

  4. After both the frosting and white chocolate chips are melted, mix them together with a few drops of green food coloring. (Add food coloring to deepen the color or green desired.)

  5. Next, pour the creamy green mixture over the large bowl of cereal, mix it until all of the cereal squares are covered.

  6. Pour powdered sugar into a large plastic reusable bag. In addition, when the Leprechaun Chow is well combined add it to the resealable bag. (I use the 2.5 gallon size.)

  7. Finally, seal the bag and gently shake it until the powdered sugar covers all of the cereal.

  8. Store Leprechaun Chow in an airtight container.

  9. Enjoy!

 

Paper Strip Shamrocks

(http://www.sugarbeecrafts.com/2016/02/paper-strip-shamrock.html)

 

Materials:

  • Green cardstock

  • Stapler

  • Hot glue gun

Instructions:

  1. Cut the cardstock into 8 ½ inch long strips.

  2. Trim the cardstock strips, keeping the darkest green the longest strips, and cutting about two inches off as each shade gets lighter.

  3. Take two of each color and stack them, with the smallest, lightest green on the top and the bottom.

  4. Staple the bottom of that stack.

  5. Grab the lightest green cardstock from the top and bottom, and fold it over into a heart shape. Add a staple at the bottom to secure it.

  6. Repeat the previous step with the medium length/shade of green, and staple.

  7. Do this one more time with the longest/dark shade of green strips.

  8. Now that you have a heart formed, repeat this twice more with the remaining paper.

  9. Secure all three hearts together with a few drops of hot glue, and a “stem” that is just another strip of dark green paper.

  10. Hang them up, set them on the table, and start feeling lucky!

 

Shamrock Pretzels

(https://www.thespruce.com/shamrock-pretzels-3992462)

 

 

Ingredients:

  • 12 ounces green candy coating

  • 90 mini twist pretzels (3 to 4 cups)

Instructions:

(Cook time: 0 min, Prep time: 15 min)

  1. Place the green candy coating in a microwave-safe bowl. Microwave in 30 second increments, stirring well after every 30 seconds, until the coating is melted and smooth. Cover several baking sheets with waxed paper or parchment paper.

  2. Dunk a pretzel in the melted coating until it's completely covered. Take it out of the coating using a fork or dipping tools, and let the excess drip back into the bowl for a few minutes.

  3. Place the pretzel on the baking sheet. Repeat with a second pretzel, and when you place it on the baking sheet, position it so that the bottom of the second pretzel is touching the bottom of the first. Repeat a third time, and this time, place the pretzel at the top of the other two, so that they form a shamrock shape.

  4. Break a pretzel twist in pieces, so that you have a few short segments that can be the stems. Dip one stem piece in the coating, then position it at the bottom of the shamrock. Dip a small spoon in the coating, and use it to add a dollop of coating in the center of the shamrock, just so that it has a smooth, even surface.

  5. Repeat with the remaining pretzels and coating, until you've made 24 shamrock shapes. Refrigerate the trays to set the shamrocks, for about 15 minutes.

  6. Use set, use a paring knife to trim away any stray coating from the edges of the shamrocks. Serve immediately, or store in an airtight container at room temperature for up to 2 weeks. These also make really cute edible cupcake toppers!

 

 

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