Art & Life

Saint Patrick’s Day Recipes

Rainbow field mocktail
Rainbow field mocktail. PHOTO BY KAT SWINSCOE

Potato scones 


1 lb. cooked potatoes 

4 oz. self-rising flour 

2 oz. butter 

Pinch of salt 


Heat a lightly greased griddle or cast-iron skillet over medium-high heat. 

Mash potatoes with flour, butter and salt until a stiff dough forms. 

Turn dough out onto a light floured work surface. Knead dough lightly and roll dough out to about ½ inch thick. Cut into triangular wedges.  

Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side. 

Shamrock pretzels


Place three mini pretzels in a shamrock shape on a parchment paper lined cookie sheet.

Place a Rolo candy in the middle of pretzels. 

Bake for 2 minutes at 250 degrees in the oven until chocolate is just starting to melt, but not all the way melted.

Gently press a green M&M in the middle of Rolo so that the chocolate connects all pretzels.

Freeze until chocolate is set.

Rainbow field mocktail  


Club soda  

Airhead extremes (Rainbow) 

Lime gelatin from the box 

(prepare using instructions on the box)   



Fill the glass 1/3 with lime gelatin. Add ice and place a single Air Heads Extreme in between the ice and the glass front facing. 

Pour club soda into the glass (it will fizz). 

Add a straw and enjoy. 

Cereal and marshmallow treats


5 Tbsp unsalted butter

1 10-oz. bag of marshmallows

6 cups Lucky Charms cereal

Green food coloring


Melt butter in a large sauce pan.

Add the bag of marshmallows to the melted butter over low-medium heat. Stir until melted.

Stir in the green food coloring  to the melted marshmallows. Add as many drops as you’d like for the desired color. 

Stir in the 6 cups of cereal into the melted marshmallow mixture. 

Spread the mixture evenly into a greased 9 x 13 inch glass baking pan and let cool completely before cutting and serving. 

Lime Punch 


1 2-liter Ginger Ale

Lime sherbet


Place lime sherbet in punch bowl and pour Ginger Ale over top. 

Image courtesy of Kat Swinscoe | Kirkwood Communiqué

Categories: Art & Life, Recipes