Leprechaun Soup Recipes

LUCKY LEPRECHAUN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape. , For each hat, cut a 1-1/4-in. square and a 1-3/4x1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads., Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely., Tint small amounts of Royal Icing pink, skin tone and black. Leave a small amount plain (white). Tint remaining icing Kelly green, leaf green green and orange. Frost leprechauns; if desired, decorate using shamrock sprinkles on hat and gold sprinkles as buttons, use edible marker to draw freckles.

LEPRECHAUN VILLAGE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Cover large flat tray or piece of cardboard with foil or plastic food wrap. Place cake on center of tray.
• Spoon frosting into large bowl. Stir in food color until well blended. Reserve 1/2 cup frosting. Frost cake with remaining frosting. Spread outside of ice cream cones with reserved frosting. Arrange cones with pointed ends up on one corner of cake for trees. Decorate each tree with 12 to 14 marshmallow bits.
• Arrange 2 rows of marshmallow bits from trees to within 4 inches of other short end of cake for walking path. At end of walking path, create pot of gold, using candies and baking cup. Sprinkle green sugar around top edges of cake. Store cake loosely covered.

LEPRECHAUN HAT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
• Bake 10 to 12 minutes or until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food color into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
• Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.

LEPRECHAUN SOUP

Steps:

• In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently.
• Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.
• Puree mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until thoroughly heated.
• Season with salt and pepper.
• Serve with a 1 tablespoon dollop of sour cream.

CHUNKY CHICKEN NOODLE SOUP

Steps:

• In a large saucepan or Dutch oven, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.

MINT-CHOCOLATE LEPRECHAUN SHOTS

Steps:

• Fill a cocktail shaker with ice cubes. Add chocolate liqueur and peppermint schnapps. Shake vigorously for 2 to 3 minutes. Pour into glasses.
• Beat heavy cream and vanilla extract in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Beat in enough food coloring to reach desired shade of green.
• Place a dollop of green whipped cream on top of each shot and garnish with shaved chocolate.

LEPRECHAUN PIE

Steps:

• Mix the crumbs, sugar, and butter in a 9" springform pan. Mix until the crumbs have absorbed the butter and the mixture is uniform. Press the crumbs across the bottom of the pan and up the sides. Bake for 10 minutes at 350*.
• In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth, light, and fluffy. Add the limeade concentrate and continue beating until smooth. Add the food coloring. Poor into pie shell and place in the freezer. Serve when nearly frozen, garnished with whipped cream.