St.Patrick’s Day Recipes!

Iced Mint Oreo Brownies

Ingredients:

Aluminum foil

Cooking spray

7 oz jar marshmallow fluff

1/8 t mint extract

10 drops green food coloring

1 box brownie mix

Vegetable oil (amount depends on the brownie mix)

Eggs (amount depends on the brownie mix)

17 oz package cool mint Oreo cookies

3/4 c white chocolate chips

1/4 t vanilla extract

1 canister vanilla frosting

Directions:

Preheat oven to 350. Line a 9×13 pan with foil & spray it with cooking spray. In medium bowl, stir marshmallow fluff, mint extract, & 5 drops of food coloring (or more) until light green color is achieved. In a large bowl, prepare the brownie mix as directed on the box, using water, oil, eggs, & fold in 12 hand crumbled Oreos at the end. Spread brownie batter in prepared pan. Place random dollops (about 1/2 c) of the green marshmallow mixture on top of  brownie batter & save the rest for later. Gently pull a table knife through batter in S-shaped curves for a swirled looking top to your brownies. Bake until brownies are set, being careful not to overbake. I originally set my timer for 25 minutes but ended up having to bake them for around 40 minutes until they were done in the center. Cool brownies completely before icing. In another small microwave-safe bowl, melt the white chocolate chips for 30 second intervals.  Take out the chips and stir in between each 30 second intervals until they are completely melted and smooth. Add the melted white chocolate chips, vanilla extract, & the vanilla frosting to the reserved marshmallow mixture. Stir in 5 drops of food coloring or until your desired level of green is achieved. Once the ingredients are blended, spread over cooled brownies. Crumble Oreos by hand and sprinkle them over the brownies, pressing them in lightly. Let it set before slicing and serving.

Mini Apple Pies

Ingredients:

7 Granny Apples

½ cup of sugar

½ t cinnamon

2 T brown sugar

1 Package of pre-made piecrust

Confectioner’s sugar

Butter

Directions:

Cut the tops off of 6 apples and discard the tops.  Very carefully remove the insides of the apple with a melon baller or a spoon.  Make sure you do not puncture the apple peel. Slice the apple pieces you removed from the inside of the apple into thin pieces.  Place the apple pieces in a bowl and add sugar and cinnamon and mix thoroughly.  Place the mixture into the hollow apples. Roll out the piecrust and slice into ¼ inch strips.  Cover the top of the apple with a lattice pattern with piecrust strips and brush on top with melted butter.  Place apples in a baking pan and add enough water to cover the bottom of the apples.  Cover with foil and bake for 25 minutes at 350. Uncover and bake an additional 15 minutes until crust is golden brown and sliced apples are soft. Slice your leftover apple.  Sprinkle the baked apple pie with Confectioner’s sugar and garnish with sliced apple

Enjoy!

*Recipes and photos were provided to us by eMeals.