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We are doing our Krazy in the Kitchen post early this week in honor of
St. Patrick’s Day!
These ideas are courtesy of Family Fun!

POT OF GOLD SOUP

Ingredients:pot of gold

2 tablespoons butter
1 onion, finely chopped
3 medium apples
2 medium butternut squashes (about 3 pounds)
1 cup apple juice or cider
3 cups chicken stock
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Salt and pepper

Directions:

1. Melt the butter in a saucepan over low heat. Add the chopped onion and saute until soft and translucent. Remove the onion from the heat.
2. Peel the apples and then peel, seed, and chop the squash. Core and chop the peeled apples.
3. Add the apples, squash, juice or cider, and chicken stock to the onions and bring to a boil. Then lower the heat and simmer partially covered for 25 minute
4. Add the brown sugar, pumpkin pie spice, and salt and pepper. Puree the soup, reheat, and serve. Makes 6 to 8 servings.

KEY LIME PIE

Ingredients:

1 cup graham cracker crumbskey lime pie
3 tbsp. butter, melted
1 14-oz. can sweetened condensed milk
4 egg yolks
1/3 cup lime juice
Thin chocolate cookie wafers
1 kiwi, peeled and sliced

Directions:

1. Heat the oven to 350 degrees. Mix the graham cracker crumbs and butter in a bowl. Firmly press the crumbs against the bottom and sides of a 9-inch pie pan. Bake for 5 minutes.
2. In another bowl, stir the sweetened condensed milk, egg yolks and lime juice until well mixed. Pour the mixture into the crust and bake for 15 minutes or until an inserted knife comes out clean.
3. Once the pie cools, push cookie wafers into the filling along the edge. Top with kiwi slices arranged to resemble a shamrock. Serves 8.

RAINBOW CUPCAKES

Ingredient: rainbow cupcakes

White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)

Directions:
1.  Prepare a white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR
Purple      9 red and 6 blue drops
Blue          12 drops
Green       12 drops
Yellow     12 drops
Orange     12 yellow and 4 red drops
Red            18 drops

2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

** You could choose three colors if you want to simplify the steps!

DO YOU HAVE ANY ST.PATRICK’S DAY RECIPES THAT ARE A
TRADITION IN YOUR FAMILY?