Leprechaun Soup Recipes

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
• Bake 10 to 12 minutes or until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food color into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
• Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.

Steps:

• In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently.
• Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.
• Puree mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until thoroughly heated.
• Season with salt and pepper.
• Serve with a 1 tablespoon dollop of sour cream.

Steps:

• In a large bowl, beat sherbet, limeade and sugar until blended. Stir in soda and ice. Serve in chilled glasses. If desired, top with lemon slices and lime peel.

Steps:

• In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice.
• Pour into glasses. Garnish if desired.

Steps:

• Fill a cocktail shaker with ice cubes. Add chocolate liqueur and peppermint schnapps. Shake vigorously for 2 to 3 minutes. Pour into glasses.
• Beat heavy cream and vanilla extract in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Beat in enough food coloring to reach desired shade of green.
• Place a dollop of green whipped cream on top of each shot and garnish with shaved chocolate.