Got your shamrock and shillelagh ready for St. Patrick’s Day this week, but still trying to figure out what to serve? The luck o’ the Irish is with you, lassy: we are sharing some of our favorite St. Patty’s Day recipes! And not to worry: every dish has a wee bit of green – or even a lot – to color-coordinate with the holiday. You can find more St. Patty’s Day ideas on our Pinterest board here.
Golden Dill Pretzels:
2 lbs pretzels (Use Hanover® large, fat pretzels or smaller pretzels, if you prefer. Large are the best. If you use smaller pretzels, reduce the bake time starting at 1 hour. Bake 1 hour and 30 minutes for the largest pretzels.)
1 T dill weed
1 packet dry Ranch dressing mix
1 T garlic salt
1 bottle popcorn oil
Heat oven to 200 degrees. Break up the pretzels into chunks. Place in a large bowl. Sprinkle all dry ingredients onto pretzels. Toss. Drizzle oil and toss until well coated. Spread on a roasting pan. If using the fat pretzels, bake for 1 hour 20-30 minutes, tossing occasionally. For best results, serve warm!
St. Paddy’s Sweet Mix:
4 c Lucky Charms® cereal
2 c Corn Chex® cereal
1 1⁄2 c broken mini-pretzel twists (about 65 twists)
1 c dry-roasted peanuts
1⁄2 c packed brown sugar
1⁄4 c butter
2 T corn syrup
1⁄8 t baking soda
1⁄4 c green mini candy- coated milk chocolate candies
In large microwavable bowl, place cereals, pretzels and peanuts; set aside.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 1 to 2 minutes, stirring and scraping bowl every 30 seconds, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces. Place in gold foil baking cups if desired. Store in airtight container.
***Tiny pretzel sticks can be substituted for the twists.
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Get more St. Patrick’s Day recipes here: