Party popcorn mix

Green Party Popcorn Mix- Mallory Johnson

7 cups popped popcorn
1 cup pretzels
1 bag white chips for melting (or you can use colored candy melts)
1 Bag semi-sweet chocolate chips
1/2 cup honey roasted peanuts
1/2 cup green M&M's (I obviously bought a bag and picked out the green ones)
Decorating sprinkles
Food coloring (I used wilton coloring)
*You can change this recipe to whatever color you need.

To start, I melted my white chocolate in my wilton chocolate melter and dipped half of the pretzel in, place on a cookie sheet lined with parchment paper and sprinkle with colored sugar. I put some sugar down before so both side would have sprinkles.

Next pop your popcorn, however you do it. Some people color their popcorn, I chose not to. I used about 6 cups.

Once your popcorn has been popped, spread it on a baking sheet lined with parchment paper, spread you m&m's and honey roasted peanuts.

I had white chocolate still in my metler so I used half of what was left and drizzled it over the mix with a spoon (if you add a tiny bit of oil it makes the chocolate a bit easier to drizzle and super glossy). With the remainder of the white chocolate I added some of the wilton green coloring, mixed it together and drizzled that over the mix. While the chocolate was still wet I sprinkled with the white nonpareils. Next I melted my semi sweet chocolate, added the tiny bit of oil and drizzled it, while that was still wet I sprinkled it with the green sugar, then added the pretzels.

Asparagus Guacamole

Asparagus Guacamole- Elaina Poulsen1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1/3 cup chopped onion

1 garlic clove

1/3 cup chopped seeded tomato

2 Tablespoons reduced-fat mayonnaise

1 Tablespoon lemon juice

2 tsp salt

3/4 tsp minced fresh cilantro or parsley

1/4 tsp chili powder

6 drops hot pepper sauce

Assorted raw vegetables and baked tortilla chips

Place 2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain; place asparagus in a blender or food processor. Add onion and garlic; cover and process until smooth. In a bowl, combine tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving. Makes 2 cups.

Buffalo Chicken Nachos

Buffalo Chicken Nachos- Taryn Layton
Food Network Magazine
8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)
4 cups cooked chicken shredded
1 1/2 cups Frank's Buffalo Wing sauce
water
3 cups shredded cheddar cheese
4 ounces blue cheese crumbles
1 cup chopped celery

Note: All these measurements are approximate. As with any nachos, adjust ingredients to your personal preference.

Preheat oven to 450 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.

Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.

Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.

Artichoke-Olive Crostini

Artichoke-Olive Crostini- Christina Dubravac
from SmittenKitchen.com

1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread

1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

Grasshopper Brownies

Grasshopper Brownies-Bryn Thompson
3 cubes butter, softened
3 cups sugar
3 tsp vanilla
6 eggs
3/4 c cocoa
2 1/4 c flour
Mix and bake at 350 for 30 minutes in a greased and floured pan

Mint frosting:
3 cups powdered sugar
1/4 cup butter, softened
1/3 cup milk
1/2 tsp peppermint extract
GREEN :) food coloring
dash of salt

Fudge Frosting:
1 cube butter
3 1/2 Tbs. cocoa
1/3 cup milk
1 tsp vanilla powdered sugar
Bring butter, cocoal, and milk to a boil. Remove from heat and add
remaining ingredients

Caramel apple salad

Caramel Apple Salad- Lyndsay Hunsaker

20 or so Mini Snickers Bars
4-5 Green Apples
1 Cup of Milk
1 Large Package of Vanilla INSTANT Pudding Mix
1 (16 oz.) container of Cool Whip

Mix milk, pudding mix, and Cool Whip; set aside, chop apples and add to
mixture. Chop Snickers into bite size pieces. Add to pudding mixture.
Refrigerate until ready to serve.

*You don't have to peel the apples, I think the green kind of gives the salad
some color. I also put a little green food coloring into the mixture before I put
the apples in because when it is all finished it kind of looks like potato salad.
Also, make sure you get instant pudding otherwise it won’t turn out very well.

Important: This is best for a large group because it only keeps for a few days.

Green salsa

Green Salsa Recipe- Lyndsey Skanchy

Ingredients

• 8 tomatillos, husked
• 3 shallots
• 2 cloves garlic, peeled
• 1 (4 ounce) can chopped green chile peppers
• 1/4 cup chopped fresh cilantro
• 1 fresh jalapeno pepper, seeded
• salt to taste

Directions: In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.

Pistachio cookies

Pistachio Cookies- Amanda Frost

1/2 C powdered sugar
1/2 C margarine, softened
1/2 C veg. oil
1 tsp almond extract
3-4 drops green food coloring
3 3/8 size pistachio instant pudding (l small box)
2 C flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp salt
1/2 C chopped nuts (pecan or walnut)
2 eggs
granulated sugar to roll

In large bowl, combine powdered sugar, margarine, oil, almond extract, food coloring, eggs and pudding mix.
Mix well. Lightly spoon flour into measuring cup, level off. Combine flour, baking soda, salt, tartar in a bowl and mix together. Then add the flour mixture to the green mixture. Stir in nuts. Chill the batter for 2 hours or so. Spoon out mixture with a teaspoon and roll in sugar and place on the cookie sheet. Bake at 375 for 8 to 10 minutes.

Broccoli and Purple Grape Salad with Bacon

Broccoli/ Purple Grapes Salad with bacon-Neisa Wulfenstein

Mix well: 1 cup of mayonnaise/1 Tbsp Vinegar and 1/4 cup sugar

Add to Broccoli and Grapes

Then add

Bacon already cooked in tiny pieces

Shredded cheese

Super easy!

Cranberry Spinach Salad

Cranberry Spinach Salad - Evelyn Thomas

Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.