Copycat McDonald’s Shamrock Shakes
It’s that time of year, one of the best times of the year ever! McDonald’s Shamrock Shakes are back! It’s nearly a holiday in itself, but making them at home is SO easy. Here’s how to make Shamrock Shakes:
Ingredients to Make 2 Servings:
- 2 cups vanilla ice cream or 2 cups soy ice cream
- 1 1/4 cups 2% low-fat milk or 1 1/4 cups soymilk
- 1/4 teaspoon mint extract
- 8 drops green food coloring
- whipped cream can
Directions:
- Combine all ingredients in a blender and blend on high speed until smooth.
- Stop blender to stir with a spoon if necessary to help blend ice cream.
- Pour into 12-ounce cups, cover in whipped cream, and serve each with a straw.
DIY Four-Leaf Clover Door Hanging
It doesn’t seem like it’s possible, but St. Patrick’s Day is only about a week away! Get your home a little bit more into the Irish spirit with this really cute and easy door (or wall if you’d rather) hanging from over at Good Housekeeping.
At your local craft store, buy either 3 or 4 wooden shamrock shapes (Note: If you can’t find a wooden “LUCK” cutout, just buy a 4th shamrock and follow the directions for how to make them). With a variety of different patterned green scrapbook paper, use spray adhesive to attach the front of the shamrock to the back of the scrapbook paper and allow to dry. Cut the shamrock out of the paper using a utility knife or scissors, then using a foam brush, apply Mod Podge over the front of the shamrocks to seal in the paper, then allow to dry. Using green scrapbook letters, spell out Luck (if needed), of, the, Irish. Last, attach the finished shamrocks onto the long piece of green ribbon using several glue dots to hold them on.
Except for waiting for the glue and Mod Podge to dry, this should only take a few minutes and can last for years!
Recipe: Rainbow Sugar Cookie Bark
St. Patrick’s Day is coming up, and we think of all things green and gold and rain and rainbows and… Well, here’s a super pretty and delicious recipe that will help you celebrate! I don’t know who I’m kidding. This will be made in my house all year round because my 5.5 year old daughter’s favorite color is “Rainbows”! :)
Ingredients:
- 1 roll refrigerated sugar cookie dough
- 16 oz of vanilla flavored candy coating
- 2 cups rainbow-colored candies (like Skittles)
Find the instructions on how to make the Rainbow Sugar Cookie Bark at Mom On Time Out.
Recipe: Lucky Rainbow Chex Mix
I saw this picture floating around my Pinterest page and I said literally aloud in front of my kids, “Oh no!” What I mean by that is, “Oh, no. That looks so amazing and if I make it, then it won’t make it beyond a day in this house.” So, instead, here’s the recipe from Tablespoon for YOU ALL. Lucky you, and just in time for St. Patrick’s Day!
Ingredients:
- 1 box (11.5 oz) Lucky Charms® cereal
- 6 cups Rice Chex® or Corn Chex® cereal
- 2 bags (12 oz each) white vanilla baking chips (4 cups)
- 1/4 cup multicolored candy sprinkles
Directions:
- Pour box of Lucky Charms and pick out all the marshmallows (about 2 cups). DO NOT EAT THEM. Okay, you can eat a couple. But set aside the rest to add to the mix later. Measure 2 cups of the remaining Lucky Charms cereal (without the marshmallows) into large bowl, add Chex cereal.
- Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Pour over cereal mixture in large bowl; toss to evenly coat.
- Spread mixture in single layer on cookie sheet. Immediately sprinkle with candy sprinkles. Let stand until set, about 20 minutes. Gently break up mixture; toss in reserved marshmallows. Store in airtight container and should last about a month (yeah right!).
Recipe: Light Louisiana Shrimp & Sausage Gumbo
It’s Mardi Gras in Louisiana! Gumbo is a Louisiana staple, and it comes in many varieties, shrimp, sausage, ground beef, and more. It’s high in calories and delicious. Save yourselves the calories for a Hurricane (a delicious adult beverage!) or a piece of King Cake by making this lightened up version of Shrimp Gumbo. You’ll love it so much, you’ll make it all year. This recipe from Self serves 4.
Ingredients:
- 1 boneless, skinless chicken breast, cut into 1-inch chunks
- 1 teaspoon Cajun seasoning
- 1 tablespoon canola oil
- 2 chicken sausages, cut into 1/2-inch-thick slices
- 3 cups chopped celery
- 1 cup chopped onion
- 1 cup cored, seeded and chopped green bell pepper
- 4 cloves garlic, chopped
- 1/4 cup packed chopped fresh thyme
- 2 tablespoons whole-wheat flour
- 15 oz diced tomatoes with juice
- 1 cup low-sodium chicken broth
- 1/2 lb medium shrimp, shelled and deveined (about 20 shrimp)
- 16 oz frozen sliced okra
- 1/4 cup chopped fresh Italian parsley
Directions:
- Sprinkle chicken with Cajun seasoning. Heat oil in large pot over high heat. Brown chicken and sausage, turning once, 2 to 3 minutes.
- Add celery, onion, bell pepper, garlic and thyme. Cook until vegetables start to soften, 2 to 3 minutes. Add 1 tbsp water if vegetables stick.
- Reduce heat to medium. Sprinkle flour over meat-vegetable mixture. Cook, stirring, 1 minute.
- Add tomatoes, juice and broth. Simmer, covered, until chicken is cooked through, about 10 minutes.
- Add shrimp and okra; simmer, covered, until shrimp is cooked through and okra is tender, 2 to 3 minutes. Garnish with parsley.