St Patricks Day Pistachio Cookies Food

SAINT PATRICK'S PISTACHIO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
• Puree avocado in the bowl of a food processor. Add butter and blend until creamy. Add applesauce, sugar, and milk; pulse to combine. Add egg; pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt; pulse until dough is smooth and pastel green.
• Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough; pulse to combine.
• Drop tablespoons of dough 2 inches apart onto prepared baking sheets; flatten gently.
• Bake in the preheated oven until bottoms are beginning to brown, about 15 minutes. Remove from oven and cool on baking sheets, 5 to 10 minutes.

ST. PATRICK'S DAY PISTACHIO COOKIES

Steps:

• Preheat oven to 350°; lightly grease (or line with parchment paper) two baking sheets.
• In a bowl, beat the butter, sugar, oil, water, egg, pudding mix, vanilla, salt, and baking powder together until smooth.
• Add in the flour and nuts; beat until everything is well combined; the dough will be stiff.
• Roll or scoop the dough into chestnut-sized balls; roll them in granulated sugar, if desired and place them on the prepared baking sheets, leaving a 1-2 inch space between.
• Press the cookies down gently with the bottom of a drinking glass, dipped in sugar if necessary to prevent sticking.
• Bake for 15 minutes, until they are just barely beginning to brown around the edges and are golden brown on the bottom.
• Remove them from the oven and transfer to a rack to cool completely.

ST. PATRICK'S DAY PISTACHIO CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips. , Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.

ST. PATRICK'S DAY CUPCAKES

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended., Fill paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes and decorate with sprinkles.

PISTACHIO POKE CAKE (ST. PATTY'S DAY CAKE)

Steps:

• mix and bake cake according to package in 13x9 in pan.
• while hot poke holes with a small spoon handle or skewer.
• mix pudding mix with powdered sugar, whisk in milk.
• while runny immediately pour over the warm cake.
• cool completely and frost with cool whip or pudding (or mix).
• refrigerate at least 1 hour, or overnight.

ST. PATRICK'S DAY PARFAITS

Steps:

• Prepare pudding according to package directions using the milk; chill until set.
• When pudding is chilled, layer pudding, kiwifruit and green-tinted Cool Whip in clear dessert glasses (wine glasses will work well)-- do pudding-fruit-coolwhip then repeat, ending with a layer of Cool Whip.
• Sprinkle a tiny amount of green coarse sugar on parfaits and refrigerate until serving.

ST. PATRICK'S DAY POPCORN

Steps:

• Place popcorn in a large roasting pan; keep warm in a 250 degree 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 250 degrees (hard ball stage).
• 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.