The first is called Watergate Salad! This one of my favorites! In fact, I am making this one a today a bit early but we will be very busy tomorrow. This fun little salad is super easy to make (Trust me anyone can make this one) and the color is Green! Perfect for St. Patrick’s Day!
1 small package pistachio instant pudding mix
1 can crushed pineapple, undrained
1 8 oz container Cool Whip
1 cup chopped nuts
1 cup miniature marshmallows
In a large bowl, mix pudding and undrained pineapple. Add nuts, then fold in Cool Whip and marshmallows. I do use a bit more Pecans where I use them to sprinkle on top.
This is the 2nd Recipe. Mint Chocolate Chip Cookies. This recipe comes from Angie McGowan (No relation as far as I know 😉
3/4 cup butter, at room temperature
2 3/4 cup flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Green Food Coloring, 8 – 10 drops
2 cups Andes Creme de Menthe Baking Chips
1. Preheat oven to 375 degrees. Add butter and sugar to stand mixer. Cream until light and fluffy. Add eggs, scrape down the sides of the bowl and mix again. Add vanilla and mix until light and fluffy again.
2. Sift together flour, baking powder and salt. Add to mixer and mix on low until combined. Add enough green food coloring to get the right color. Different brands will take different amounts, but 8 – 10 drops is about what it will take. (The color of the dough should be a little darker than you want the cookie color to be.) Add mint chips and mix until incorporated.
2. Drop cookie dough by the tablespoon onto parchment paper on a baking sheet. Bake for 12 – 14 minutes at 375 degrees. Let cool.