Pistachio Pudding

1 box Pistachio Pudding
1 can crushed pineapple, undrained
1 tub whipped topping
1 cup marshmallows

Mix crushed pineapple with juice and pistachio pudding. Stir until pudding is dissolved. Fold in whipped topping and marsmallows. Enjoy!

Our theme for March was "Green"

Mint Chocolate Cupcakes

One box Devils food cake
Buttermilk
Eggs
Oil

Follow directions on the back of the box except replace buttermilk for the water. Fill cupcake liners 2/3 full and bake as directed.

Ganache:
3/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips

Scald heavy cream in a saucepan. Remove from heat and pour in chocolate chips. Wait 10 minutes and then stir until smooth. Cool to room temperature and then dip cupcakes in the ganache and cool in the fridge.

Frosting:
2 sticks butter, room temperature
2 cups powdered sugar
1 tsp. clear vanilla extract
1/2 to 1 tsp peppermint flavoring (or to taste)
Green food coloring

Top with Chopped Andies Mints

Katie's Quack Her Mole Heed Hip (Mad Gab anyone?)

Kafirs Guacamole

3 medium avocados
1 garlic clove
1 small bunch of chopped cilantro
1 Roma tomato
1/2 lime juiced
Salt

Mix and enjoy!

mint cookies

2 cups butter

3/4 cup brown sugar

3/4 cup sugar

cream first three ing. together then add final ing.

1 egg

2 1/4 cup flour

1 tes salt

1 tes baking soda

1 cups choc chips

1 cup thin mints chopped

Bake 375 for 7min

Chocolate Mint Bars

1st Layer:

1 Cup Sugar

1/2 Cup Margarine

4 eggs

1 (16oz) can chocolate syrup

1 tsp. Vanilla

1 tsp. Salt

1/2 tsp. baking powder

1 Cup flour

Cream sugar and margarine. Add eggs and mix. Add remaining ingredients and mix well. Spread into a greased 9x13 pan. Bake at 350 for 40 minutes. Let cool before adding second layer.

2nd Layer:

2 Cups Powdered Sugar

1/2 Cup Margarine

2 tsp milk

6 drops green food coloring

1 tsp. Peppermint

3rd Layer:

1 Cup chocolate chips

6 Tbsp margarine

Melt and spread over 2nd layer. Let cool before cutting.