Green Eggs and Ham

Green Eggs and Ham

1-2 tablespoons butter

4 slices ham

8 eggs

2 tablespoons milk

1-2 drops of green food coloring

1/4 teaspoon salt

1/4 teaspoon pepper

Melt a teaspoon butter in a large frying pan over medium heat. Add sliced ham and brown until edges are slightly crisp. Remove the ham from the pan, cover with aluminum foil, and set aside.

In a medium-size mixing bowl, combine the eggs, milk, salt, and pepper. Beat with a whisk until frothy. Then add 1-2 drops of green food coloring until you reach the desired shade of green.

Heat a tablespoon butter in a large frying pan over medium heat until the butter begins to sizzle. Then add the egg mixture to the pan.

Stir the egg mixture with a spatula until the eggs are firm and not too runny.

Transfer the eggs to individual plates. Garnish with a sprig of parsley. Add the ham prepared earlier. Serve with toast or warm rolls.

Recipe and picture from Seussville.com

Pot O' Gold Cupcakes

Pot O' Gold Cupcakes

Jenae over at I Can Teach My Child made the cutest Pot O' Gold Cupcakes. Click here to head over there to check out the step by step directions.

Picture from ICanTeachMyChild.com

Shamrock Sammies

Shamrock Sammies

Loaf of white bread

2 containers whipped cream cheese

American cheese slices

Cilantro or your favorite green vegetable

Cutting out bread with a cookie cutter can be a difficult task. Here's a handy tip that will help you: freeze the bread first! The cookie cutter will go right through the bread, giving you a nice clean edge. It also helps you spread your topping more easily. Since bread thaws so quickly, it'll be soft again in no time at all.

Cut one-third of a shamrock shape from half of a slice of cheese and place it on top of the left edge of the cream cheese-coated bread. On the other side, sprinkle your cilantro or other green. Leave the center white and you are left with a shamrock with the colors of the Irish flag. Arrange shamrocks in a single layer on plates or a large tray, and serve.

Recipe and picture from ChristmasTimeClipart.com

Shamrock Cakes

Shamrock Cakes

Cut a prebaked pound cake into 1-inch slices. Cut each slice with a shamrock-shaped cookie cutter. Microwave an open container of vanilla frosting just until you can pour it, about 10 seconds, and tint green with food coloring. Place shamrocks on a wire rack over a sheet of wax paper. Pour frosting over shamrock slices. Sprinkle edges with green crystal sugar. Let shamrocks set 5 minutes before transferring to serving plate.

Recipe and picture from Parents Magazine

Blarney Stone Cupcakes

Blarney Stone Cupcakes

24 chocolate mint chip cupcakes baked in green paper liners
1 cup vanilla frosting, divided
Green and black food coloring
1/2 cup green decorating sugars
24 spearmint leaves
6 breakfast treats
1 can (16 ounces) chocolate frosting
1 1/2 cups ground chocolate cookies


Tint 1/4 cup of the vanilla frosting bright green. Spoon into a small ziplock bag. Press out the air, seal and set aside.

Break the breakfast treats into 12 small uneven pieces. Line a cookie sheet with wax paper and place a wire rack on top.

Tint the remaining 3/4 cup vanilla frosting with a drop of black food coloring to make gray. Microwave in a 1 cup microwaveable measuring cup, stirring frequently, until it is the texture of lightly whipped cream, about 25 seconds total. Drop several breakfast treat pieces into the frosting and stir to coat completely. Use a fork to remove pieces, allowing the excess to drain back into the cup, and transfer to the prepared wire rack. Refrigerate for at least 30 minutes or until set.

To make the shamrocks, sprinkle the work surface with the green sugar. Press 2 spearmint leaves together and roll out with a rolling pin, coating with more sugar as necessary, to make a 4 inch circle about 1/16 inch thick. Repeat with the remaining spearmint leaves and sugar. Use a 1-1/4 inch heart shaped cookie cutter and cut out 3 heart shapes from each flattened disc (you can also cut them out free-form using a paring knife or scissors, just make the hearts about 1-1/4 inches high). Cut a 1-1/2 inch stem from the scraps. Reroll scraps and cut out an additional heart to make 4 leaf clovers. Pinch the pointed end of each heart shape to make the cloverleaf shapes.

Spoon the chocolate cookie crumbs into a small shallow bowl. Spread the tops of the cupcakes with the chocolate frosting and smooth. Roll the edges of the cupcakes in the cookie crumbs. Arrange 3 to 4 green candy petals on top of 12 of the cupcakes, pointed end in center. Add a green stem. Transfer 2 of the chilled gray dipped breakfast treats on top of each of the remaining cupcakes. Sprinkle with additional cookie crumbs. Snip a small (1/8 inch) corner from the bag with the green frosting. Pipe pulled dots to make patches of grass in random areas next to the blarney stones.

Recipe and picture from HelloCupcakeBook.com