St. Patrick's Day 
Hat Cookies
from The Betty Crocker Kitchens

Prep Time: 1:15 Makes 24 cookies

• 1 pouch Betty Crocker sugar cookies mix. 
• 1/2 cup butter or margarine, softened. 
• 1 egg
• 1 container Betty Crocker Rich & Creamy vanilla frosting.
• 1/2 teaspoon green gel food color. 
• 24 large marshmallows
• 24 small (1 inch) chewy chocolate candies. 
• 12 small green gumdrops. 

1. Preheat oven to 375 F.  In a medium bowl, stir cookie mix, butter and egg until soft dough forms.  Roll dough into 24 (1 inch) balls.  On an ungreased cookie sheets, place 2 inches apart.
2. Bake 10-12 minutes or until edges are light golden brown.  Immediately place a marshmallow on each cookie. Remove from cookie sheets to cooling racks.  Cool completely about 15 minutes. 
3. In microwavable bowl, microwave frosting on High 30 seconds.  Stir, frosting should be a thick spoonable glaze.  Stir food color into frosting, adding more if needed to achieve desired green color.  Spoon warm frosting over each cookie, coating completely and allowing excess to drip off.  Let stand 20 minutes to set. 
4. Roll chocolate candies into ropes.  Flatten with rolling pin into 1/8 inch thick ribbons.  Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie.  Cut gumdrops crosswise in half (reshaping as needed).  Press cut side into hat.  Lift cookies onto serving platter with pancake turner, leaving excess frosting behind.  Store in airtight container. 

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NICE ST. PADDY'S DAY RECIPE

Grasshopper Brownie Bars

Makes 16 large brownies or 32 small brownies (halve recipe for an 8x8 pan).
Recipe from Baked Explorations, via Serious Eats.

ingredients:

For the brownie base:
3/4 cups flour
1/2 teaspoon salt
1 tablespoon dark unsweetened cocoa powder (like Valrhona)
5 ounces good quality dark chocolate (60 to 72%), coarsely chopped
1/2 cup (1 stick) butter, cut into 1 inch cubes
3/4 cups sugar
1/4 cup firmly packed light brown sugar
3 large eggs, at room temperature
1 teaspoons vanilla extract

For the buttercream:
3/4 cups sugar
2 tablespoons flour
3/4 cup milk
2 tablespoons heavy cream
1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes
3 tablespoons creme de menthe
1 teaspoon peppermint extract

For the chocolate glaze:
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, softened, cut into cubes

Directions:

To make the brownie base: Preheat the oven to 325 degrees F.

Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large size double boiler. Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined. Remove the bowl from the pan. The mixture should be at room temperature.

Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (do not use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12 to 15 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (not too gooey, but ideally, just 1 minute from being cooked through completely). A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Remove the brownies from the oven and let cool completely while you make the creme de menthe filling.

To make the buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.

Add the creme de menthe and peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.

If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency. Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes, while you make the chocolate glaze.

To make the chocolate glaze: In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat.

Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it into an even layer. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens.

Remove the pan from the refrigerator, wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife. Cut into squares and serve immediately. ?Note: The bars can be stored in the refrigerated, tightly covered, for up to 4 days.
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EGGSHELL CANDLES:

Eggshells make perfect candle holders, with a little glue, melted wax, and a wick. Dye the hard-cooked eggs before you start, and be sure to place the wick so it will stick out above the shell.

Complete Instructions:

• Candle eggs: Hard-boil, dye, and dry the eggs.
•  Break the shell crown of an egg by gently tapping with a spoon.
•  Remove and discard the egg's contents with a small spoon. Pour colored dye inside the eggshell, drain, and place the shell upside down on a paper towel to dry. 
• To make the candle, first melt candle wax (from a crafts store) in a double boiler.
•  Next, using a glue gun, place a small drop of glue inside the egg, on the bottom. Put a wick in the glue spot; it should reach above the eggshell.
•  Wind the wick around a toothpick three times and gently place the toothpick across the egg opening. Using a small ladle, spoon, or funnel, pour enough wax to fill 7/8 of the egg, making sure to evenly surround the wick. 
• Allow the wax to harden, remove the toothpick, and cut the wick to size. Place the candles in eggcups. 
• Remember to never leave burning candles unattended.

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 Easter Egg Decorations - How to Decorate Easter Eggs - Good Housekeeping 

Here is a great recipe for Borax Free Home Made Dishwasher Soap from myhealthygreenfamily.com.  

• 1 cup washing soda (old recipe used  baking soda)
• 1/4 c. citric acid (old recipe said 1/3 c.)
• 1/4 c. coarse salt (old recipe said 1/3 c.)
• 10-15 drops of citrus essential oil (Optional.  Orange, grapefruit, or lemon essential oils have great cleaning as well as antibacterial properties.)

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WHY GOAT'S MILK COLD PROCESSED SOAP?

Goat's milk soap is a natural healthy alternative to harsh commercial soaps, which are made with detergents and artificial hardeners.  Not great for your skin.

Most people with problem skin, eczema, acne or sensitive skin find they can use goat's milk cold process soap with good results.  

It is always better if real goat's milk is used as opposed to dry or powdered milk.  Goat's milk soap is wonderful for all skin types and highly recommended for people with dry skin, psoriasis and acne. 

Milk soap is nothing new.  It has been used for centuries as a skin conditioner and cleanser.  Recently scientists believe that goat milk soap has a pH level that is closest to the skins own pH level. 

Goat milk soap is absorbed easily into the skin bringing with it moisture, restorative proteins, minerals and vitamins. 

There are 50 nutrients including A, C, B1, B6, B12 andE, minerals, citric acid, amino acids, unsaturated fatty acids, enzymes and a variety of other nutrients that revitalize and nourish the skin.  

Vitamin A is believed to slow down the effects of aging, prevent brown spots and thickening of the skin. 

Zinc contributes to the reconstruction of collagen fibers, encouraging moisture retention and assisting in maintaining the skin's elasticity.

ALL NATURAL DISINFECTANT SPRAY RECIPE:

You will need a small spray bottle for this recipe. 
Lavender Essential Oil, Eucalyptus Essential Oil, Lemon Essential Oil and 2 oz. distilled water. 

Add 2 oz of distilled water into the spray bottle. 
Add:  15 drops of Lavender E.O, 2 drops Eucalyptus E.O. and 8 drops Lemon E.O.

Shake well before each use.  This is a wonderful disinfectant for bread boards, tables, doorknobs, counters and laminate cupboards etc.,

Free Sugar Scrub and Natural Disinfectant Recipes

Here are two all natural recipes.  The Sugar Scrub works wonders on your skin, be it your face, legs, elbows or feet. The other recipe is an All natural Disinfectant Spray that is so safe it can actually be used on your face as a toner. 

EASY SUGAR SCRUB RECIPE:  

Mix together:

1/2 cup sugar (white or brown)
1/2 teaspoon teaspoon lavender essential oil

Add one teaspoon vegetable oil of your choice or whatever you have on hand, (olive oil, canola, any vegetable oil - no animal fats though :-)

Mix together well.  If you like the consistency of this mixture your done.  If you would like a thinner consistency add 1/4 tsp. of oil at a time, mixing well after each addition.    Let sit in a covered jar overnight.  

To use:  Scoop some into the palm of your hand and rub where needed. I let it sit a few minutes and then rinse well with cool water.  Do not get mixture into your eyes as the essential oil will burn.  Wash hands well with soap after use.  

I can honestly say this made my feet feel heavenly during application and after rinsing.  

Here is a list of some Essential Oils to choose from if your would rather not use Lavender:  

Dry Skin:     Rose E.O.- Rosemary - Chamomile - Sandalwood - Lavender. 

Normal Skin:  Lemon - Ylang-Ylang - Rosehip - Jasmine - Chamomile. 

Oily Skin:  Carrot - Lemon- Orange - Grapefruit - Lavender.

Acne Prone Skin: Peppermint - Eucalyptus - Patchouli - Tea Tree - Any Citrus Essential Oil.