Description
A delicious collection of festive St. Patrick’s Day recipes, including Shamrock Shake Fudge, Andes Mint Mini Cheesecakes, and Pesto Pasta. Perfect for parties or a simple holiday treat!
Ingredients
Scale
- Shamrock Shake Fudge:
- 1 (12 ounce) package white chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon mint extract
- Green food coloring
- Whipped cream for topping (optional)
- Andes Mint Mini Cheesecakes:
- 1 ½ cups chocolate wafer crumbs
- 5 tablespoons melted butter
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Andes Mint Baking Pieces, divided
- Pesto Pasta:
- 1 pound pasta (fettuccine or linguine recommended)
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Shamrock Shake Fudge:
- 1. Line an 8×8 inch baking pan with parchment paper.
- 2. In a large microwave safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 30 second intervals, stirring in between, until melted and smooth.
- 3. Stir in mint extract and green food coloring until desired color is reached.
- 4. Pour into prepared pan and spread evenly.
- 5. Chill for at least 2 hours, or until firm. Cut into squares and top with whipped cream if desired.
- Andes Mint Mini Cheesecakes:
- 1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- 2. In a medium bowl, combine chocolate wafer crumbs and melted butter. Press mixture into the bottom of each liner.
- 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
- 4. Stir in half of the Andes Mint Baking Pieces.
- 5. Pour batter into prepared muffin liners, filling each about ¾ full.
- 6. Bake for 18-20 minutes, or until set. Let cool completely before refrigerating. Top with remaining Andes Mint Baking Pieces before serving.
- Pesto Pasta:
- 1. Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- 2. While pasta is cooking, prepare the pesto. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- 3. With the food processor running, slowly drizzle in olive oil until a smooth paste forms. Season with salt and pepper to taste.
- 4. In a large bowl, toss cooked pasta with pesto. Add pasta water as needed to reach desired consistency.
- 5. Serve immediately, garnished with extra Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert and Main Course
- Cuisine: Italian-Irish Fusion
Nutrition
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: St. Patrick's Day, fudge, cheesecake, pesto, mint, green