St Patrick’s Ideas

by | Mar 11, 2025 | Uncategorized

St. Patrick’s Day is such a fine time to market! THIS WEEK…RIGHT NOW…is a great time to start going live every day and sharing a themed recipe. This CONSISTENCY will help you gain followers, which will result in better algorithms and more sales.

Shamrock Lasagna 

Ingredients:
36 Oroes finely chopped
1 stick unsalted butter melted
8 oz cream cheese softened
1 cup powder sugar
2 8oz tubs frozen whipped topping, thawed and room temperature
3 3.4oz boxes of cheesecake instant pudding mix
3 cups cold milk
1 teaspoon mint extract
Green GEL food coloring
Preheat oven to 375
Mix crushed Oreos and butter. Mix well until all the mixture is like wet sand -Pour into silicone Tart Mold and firmly press the crust against the sides make sure the crust is flat and even. Bake for 8 – 10 minutes and allow to cool to room temperature.
First Layer –
In Large bowl cream together the cream cheese, powder sugar and 8 oz of frozen whipped topping. Blend well, using a spatula add this layer on top of your crust smooth and level
Second Layer –
In a mixing bowl combine the pudding with 3 cups milk and mix fully making sure there are no lumps add in 8 oz whipped topping
Add 1 teaspoon mint extract and Gel food coloring to your desired color
Add the green pudding layer to the cake and smooth with spatula
Chill in refrigerator for 4 – 6 hours or overnight
Topping –
Take Oreos about 6 – 8 and chop in to small pieces and sprinkle on top
Additionally when serving you could add whipped cream and cherries!
 
 

Reuben Dip

 
 

Pineapple Paradise Cake 🌿🍍 :


This cake is a perfect blend of flavors, bringing together the nutty taste of pistachio with the sweetness of pineapple for a refreshing dessert experience.
Ingredients:
1 3.4oz box pistachio pudding mix
1 box angel food cake
3 eggs
20 oz can crushed pineapple with juices
8 oz tub cool whip, thawed
½ cup vegetable oil
1 3.4oz box pistachio pudding
⅔ cup whole milk
Pistachios, chopped for decoration
Directions:
Preheat oven to 350 degrees and grease a 9×13 baking dish.
In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices.
Beat until well combined.
Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean.
Allow cake to cool.
To make the frosting: Mix together the second pudding mix and milk until the mixture thickens.
Fold in the cool whip until fully combined.
Frost cake and chill for 2 hours before serving.
Top with chopped pistachios if desired.
PrepTime: 10 minutes | CookTime: 30-35 minutes | Total Time: 40-45 minutes | Calories: Approximately 200 calories per serving | Servings: 12 servings

Pistachio Cake

Corned Beef

Irish Soda Bread

 

No Bake Mint Chocolate Chip Pie

 

Shamrock Shake