Do you have picky eaters, but would like to try the traditional “Corned Beef & Cabbage” St. Patty’s Day meal? 

Make it a Pizza! Here’s how:

Ingredients:

• 2 cups of shredded green cabbage
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 purchased pizza crust
• 1/4 pound thinly sliced corned beef
• 2 cups grated mozzarella cheese I also sprinkle on some parmesan.

Directions:

1. Preheat the oven to 400 degrees F.
2. Spray a large baking sheet with cooking spray.
3. In a large skillet, sauté the cabbage in the olive oil over medium heat for about 5 minutes.
4. Sprinkle with salt and pepper, and remove from heat.
5. Place the pizza crust on the baking sheet.
6. Spoon the sautéed cabbage onto the crust and spread it out evenly within half an inch of the edge.
7. Arrange the corned beef slices over the cabbage.
8. Sprinkle the cheese on top of the corned beef.
9. Bake the pizza for 10 to 15 minutes, until the cheese is thoroughly melted and the pizza is nice and hot.
10. Cut into wedges and serve immediately. Serves 4-6

Something fun to do with your entire class!

Leprechaun Pudding Pouches:

Ingredients:

• 1 Tablespoon instant green pudding
• 1/2 Cup Milk
• Ziploc Baggie
• Plastic spoons.

Directions:

• Write students’ names on Baggies.
• Put a tablespoon of pudding mix and 1/2 cup of milk into a Ziploc Baggie.
• Close the Baggies.
• Have students gently squeeze and shake their Baggie ‘til pudding is nice and thick.
• Refrigerate for 15 minutes.
• Open Baggie and eat.

A sweet and easy treat for St. Patty’s Day!

Pot O’ Gold Jell-O Cups:

Ingredients:

• Lemon Jell-O
• Green Dixie Cups
• Plastic Spoons

Directions:

• Follow the directions on the box.
• Slice the Jell-O into square nuggets and put some in each of the green Dixie Cups.
• Students eat with their spoon.

St. Patty’s Day Potato Candy:

Ingredients

• 1 large potato
• Pinch of salt
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 4 to 5 cups confectioners' sugar
• 5 cups sweetened coconut flakes

Directions:

• Peel the potato and boil it in water until soft.
• In a mixing bowl, mash the cooked potato with the salt and butter.
• Let it cool completely, or else it will melt the sugar when you add it.
• Mix in the vanilla extract and 4 cups of sugar.
• At this point, the mixture should be stiff. If it isn't, add more sugar.
• Sprinkle half of the coconut onto a waxed-paper-covered surface and turn the potato mixture onto it.
• Roll the batter until all of the coconut has been mixed in.
• Shape teaspoonfuls into small balls.
• Roll the balls individually in the remaining coconut.
• Chill the finished candies until you're ready to serve them.
• Makes about 4-dozen.

Click on the links below to check out these other two fun recipes!

Rainbow Cup Cakes

Clover Cookies: