Thin Mint Cookie Truffles

I made this for dessert on St. Patrick's Day and they were heavenly! They're very similar to Oreo Truffles but I think I like them better because I love mint! I love St. Patrick's Day and making everything green. It's so much fun!

Printable Recipe

Thin Mint Cookie Truffles

1 (9 oz) pkg Thin Mint Cookies or Keebler Grasshopper Cookies

4 oz cream cheese, softened

1 (12 oz) bag Guittard's green mint chips

1/2 cup white chocolate chips

Place cookies in a food processor and pulse until they are crumbs. Pour cookie crumbs into medium sized bowl and mix with cream cheese until well combined. Roll into 1-inch balls and place on a wax paper covered baking sheet. Place in refrigerator for 30 minutes. 

Melt green mint chips in the microwave for 30 seconds intervals, stirring in between, until melted. Dip truffle balls into chocolate until completely covered, using two forks to make sure the excess chocolate drips off the truffles. Place on wax paper covered baking sheet. Melt white chocolate chips the same way you melted the green chips. Add a tiny bit of vegetable oil if the chocolate isn't thin enough. Dip a fork into the chocolate and drizzle over the truffles. Refrigerate until hardened.

Makes about 25-30 truffles

*If you can't find green mint chips you can use white chocolate chips. You also might be able to find green colored chips at the craft store.

Recipe adapted from Six Sisters' Stuff

Past recipes:

One year ago: Butter and Garlic Shrimp Penne

Two years ago: Fettuccine Cacciatore

St. Patrick's Day Punch

I know the color of this drink isn't very appealing but it's green and that's the point. It was actually really good, a lot better than it looks. It was very refreshing. It was perfect for our all green St. Patrick's Day dinner and I think I'll be making this drink every year.

Printable Recipe

St. Patrick's Day Punch

1 (3 oz) pkg lime gelatin

2 cups hot water

1/2 (46 oz) can pineapple juice

1 (12 oz) can frozen orange juice concentrate, thawed

2 1/4 cups cold water

1 liter ginger ale

Dissolve lime gelatin into hot water. Cool completely, then pour into a punch bowl. Stir in pineapple juice, orange juice concentrate, and cold water. Mix well. Just before serving, pour in ginger ale.

Serves 10

Recipe adapted from All Recipes

Past recipes:

One year ago: Cool Mint Oreo Brownie Cupcakes

Two years ago: Stuffed Manicotti

Cool Mint Oreo Brownie Cupcakes

I made these cupcakes for St. Patrick's Day yesterday. I also made a whole meal with green food. We had cabbage rolls, pasta with pesto sauce, salad with green veggies and green ranch dressing, green fruit salad, and a green drink. It's so fun to be festive!

Printable Recipe

Cool Mint Oreo Brownie Cupcakes

Makes 16 cupcakes

1 package Cool Mint Oreos

1 box brownie mix

ingredients to make brownies

Buttercream Frosting:
1 1/2 cups butter softened
1 1/2 tsp. vanilla
3 cups powdered sugar
3 tsp. milk
food coloring

Preheat oven to 350. Prepare brownie batter according to directions. Reserve 16 Oreos. Place remaining Oreos in a large ziploc bag and crush with a rolling pin, leaving the pieces chunky. Fold into brownie batter. Place cupcake liners in muffin tins. Spray with cooking spray. Fill liners about 2/3 full. Bake for 20-25 minutes until toothpick comes out mostly clean. (There may be a few crumbs still on toothpick.) Cool completely. 

To make frosting, cream together butter and vanilla until smooth. Gradually add sugar. Mix until blended well. Add milk to make frosting creamier. Mix in food coloring. Pipe or spread frosting on cupcakes. Top each cupcake with an Oreo.

 Recipe adapted from Real Mom Kitchen

Cabbage Rolls

I know this doesn't look like something kids would want to eat but my kids love this! My six year old ate more than anyone else. This is definitely a family favorite.

Printable Recipe


Cabbage Rolls
1 lb. ground beef, uncooked
10 large cabbage leaves
1 cup cooked rice
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper
1 can tomato soup


Combine beef, rice, onion, egg, salt, pepper, and 1 Tbsp. soup. Cook cabbage leaves in boiling water for a few minutes to soften. Divide meat mixture among cabbage leaves. Roll and secure with toothpicks. Place cabbage rolls in a 9 x 13 baking dish. Pour remaining soup on top. Cover and bake at 350 for 1 hour.