Top O` the Morning....

I wish everyone a very Happy St. Patrick’s Day. 

I know we are all stuck at home and may not be feeling the normal excitement and happiness we associate with this day. 

I decided that today would be a great day to share a few quick and easy, kid friendly Saint Patty’s day recipes with you. 

I tried to find recipes that are not only easy to make, but also ones that use ingredients that we commonly have in our pantries, so you won’t have to go out to get supplies.

Taste of Home came to the rescue today with 35 kid friendly recipes for this special holiday. 

I picked out three of these for you and have added the PDF downloads below to make things even easier for you. 

So let’s take a look at these fun and easy recipes. 

St. Patrick's Day Popcorn

This fun treat will have Irish eyes a smiling……

First up you need to pop the corn and gather the ingredients. 

Download and Print the Recipe

  • 4 quarts popped popcorn
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 8 to 10 drops green food coloring
You can replace 1 cup of corn syrup with one of these simple substitutes:
  • 1 cup sugar dissolved in 1/4 cup warm water.
  • 1 cup honey.
  • 1 cup light molasses.
  • 1 cup maple-flavored syrup (pancake syrup)
  • 1 cup agave nectar.
  • 1 cup brown rice syrup.
  • Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage).

If you don’t have a candy thermometer, you can test the mixture the old fashioned way. 

  • Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.

Clover Rice Crispy Bars

These sweet snacks are like the pot of gold at the end of your family’s feast.

Download and print the Recipe.

  • 3 tablespoons butter
  • 4 cups large marshmallows (about 40)
  • 1/4 teaspoon peppermint extract
  • 6 cups crisp rice cereal
  • 6 ounces white candy coating, coarsely chopped
  • 4 drops green food coloring, optional
  • Green sprinkles

If you do not have the white candy coating, you can substitute white or off white colored candy melts, white chocolate or even white frosting. 

  • In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack.
  • Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use).
  • In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  • Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set.

If you don’t have the shamrock cookie cutter, you can use a small heart shaped one.

Cut three hearts and form them into the Shamrock shape. Form a stem with your hands and connect at the bottom.

Chocolate Mint Brownies

Feel free to get creative with this recipe.

You can easily use a boxed brownie mix and canned frostings to make this recipe if you lack the ingredients. 

Download and Print the Recipe. 

Brownies

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 1 can (16 ounces) chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Filling

  • 1/2 cup butter, softened
  • 2 cups confectioners’ sugar
  • 1 tablespoon water
  • 1/2 teaspoon mint extract
  • 3 drops green food coloring

Topping

  • 1 package (10 ounces) mint chocolate chips
  • 1/2 cup plus 1 tablespoon butter, cubed
  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well.
  • Pour into a greased 13×9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
  • For filling, in a small bowl, cream butter and confectioners’ sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
  • For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator.

Have fun and enjoy these treats with you loved ones… and Happy St. Patrick’s Day.