Cinnamon Shamrock Rolls

Put a loaf of frozen bread* dough in a sprayed pan, cover with sprayed plastic wrap and leave in fridge the night before. You want the dough to be thawed but still cold.

Flour your clean surface, grab a pizza cutter or knife.

Slice loaf into strips. Pat and stretch them into a flat breadstick shape, then let them rest while you gather your ingredients. 1-2 Tablespoons of melted butter and basting brush
1/4 cup brown sugar
cinnamon sugar

Work the bread into long flat strips, laying them side by side.
Brush the dough with melted butter
Sprinkle heavily with brown sugar and cinnamon sugar
Roll up each breadstick starting on each end and meeting in the middle, making somewhat of a heart shape. Place three heart rolls on sprayed pan. Fold one of your shorter breadsticks in half, keeping the sugars on the inside. Place this at the base of the three hearts to form the stem.

Make the rest of the shamrock rolls following these steps.
Cover with sprayed plastic wrap and allow to double in size. Remove wrap and bake at 350°F 12-15 minutes.

When cooled drizzle with green tinted glaze.

Chinese Chicken Salad

Heat oven to 350. spread the following ingredients on jelly roll pan and toast in oven, stirring occasionally until lightly toasted:
1/2 cup sesame seeds
2 packages chicken ramen, broken to bite size
1/2-1 cup slivered almonds

Mix in bowl:
1 head chopped cabbage
2 cups diced cooked chicken
3 stalks green onion, chopped
toasted ingredients

Make dressing by blending together:
1/2 cup vinegar
1 Tbs soy sauce
2 pkts chicken seasoning from ramen
3/4 cup sugar

1/2 cup oil

Add dressing to salad, let sit in fridge for 3 hours if possible.

Shamrock Rolls

Put a loaf of frozen bread* dough in a sprayed pan, cover with sprayed plastic wrap and leave in fridge the night before. You want the dough to be thawed but still cold.

Flour your clean surface, grab a pizza cutter or knife.

Slice loaf into portions, I did mine pretty big so they could serve as sandwich buns. You could do thinner slices for more rolls.

Tip slices to flat side, then pat into a smooth circle.

Use knife to cut two parrallel lines in the bottom 1/2 to form the stem.
Then make two more slices on the top to create the 3 leaves of the Shamrock
From here I put short slices in each leaf and tucked the points under to create rounded leaves.

You may dust each piece with flour, then place on a sprayed baking sheet. Cover with sprayed plastic wrap and allow to double in size. Remove wrap and bake at 350°F 12-15 minutes.

*this would work just as well with frozen roll dough if you don't need large shamrocks. Just skip the slicing step.

Lime Pie

Thanks to Studio 5 for this yummy recipe.

Ingredients:

• 1 package (3 oz) lime flavored Jello
• 1/2 cup boiling water
• 1/2 cup cold water
• 1/2 cup fresh lime juice (2-3 fresh limes)
• 1 tablespoon fresh lime zest
• 1 can (14 oz) fat-free sweetened cond. milk (not evaporated)
• 1 package (8 oz) fat-free cream cheese, softened
• 1 cup whipping cream
• 1 9-inch graham cracker crust*

Method:

Dissolve Jello in 1/2 cup boiling water; stir until sugar is completely dissolved in Jello. Add 1/2 cup cold water to Jello, then remove 3/4 cup and set aside. Stir lime juice and zest into remaining Jello and set aside to cool and thicken, but do not allow it to set.

Pour the 3/4 cup reserved Jello into a flat, non-stick 9-inch cake pan, cover and refrigerate. This Jello may be used as a garnish later.

Beat softened cream cheese until smooth; add sweetened condensed milk (not evaporated milk) and stir to blend.

Whip cream until stiff peaks form.

Beat together cream cheese mixture and Jello-lime-juice-zest mixture (product should be thick and light - but not setup). Fold in whipped cream; spoon filling into prepared graham cracker crust. Refrigerate until set (2-3 hours).

Cut pie into 10 pieces. To garnish, use a small cookie cutter to cut shamrock or other fun shapes from set Jello and carefully place shapes on each slice of pie. If desired, add curls of lime zest or thin slices of lime.

Optional garnish: whip additional cream and pipe swirls of cream on each slice, add thin slices of lime.

Optional crust variation: (not included in nutrition analysis)
Preheat oven to 350 degrees. Spread approximately 2 1/2 cup sweetened shredded coconut out in a shallow baking pan. Toast coconut in oven, stirring every 30 seconds, until lightly browned (about 2-4 minutes). Cool coconut and mix with 1/3 cup softened butter. Press coconut into bottom and up sides of a 9-inch pie plate. Refrigerate until crust is firm.