St. Patrick's Day Snacks and Treats

Some healthy and some sweet, these St. Patty's treats are as good as a pot of gold!

  • Photograph by Alexandra Grablewski

    Leprechaun Doughnuts

    Lure wee visitors this Saint Patrick's Day with O-shaped cereal disguised as tiny doughnuts. Prepare each variety following the steps at right and let dry on waxed paper. Add to the fun by placing them in a miniature box (get our template at familyfunmag.com/printables).

    Chocolate sprinkle: Dip the tops of O-shaped cereal into melted dark or white chocolate (the tines of a fork work well for this) and cover with sprinkles.

    Cinnamon sugar: Over medium-high heat, dissolve 1/2 cup sugar in 1/2 cup water. Let it cool. Dip the Os, a few at a time, in the syrup, then toss them in a small bowl of cinnamon sugar.

    Originally published in the March 2014 issue of FamilyFun

  • Photograph by Laura Doss

    Leprechaun Hats

    Celebrate Saint Pat's with a crunchy cucumber treat. Cut 1-inch sections of an English cucumber. Halve them lengthwise and lay the pieces flat on a plate, as shown. Trim a cucumber brim for each hat and set it in place. Finish with a sliced cheese band and buckle, attached with dots of hummus or dip.

    Originally published in the March 2014 issue of FamilyFun

  • Photograph By Doug Merriam, Idea By Deirdre Smith Of Jdaniel4Smom.Com

    Over the Veggie Rainbow

    This Saint Patrick's Day snack provides a golden opportunity to entice your kids to eat fresh vegetables. To make it, fill a small bowl with dip (we used guacamole). Slice four long strips of bell peppers in various colors and arrange them as shown. Cut two small cauliflower clouds, skewer each with a toothpick, then position one on each side of the peppers. Place sliced carrot coins beside the bowl for the leprechaun's pot of gold.

  • Andrew Greto

    Shamrock Smoothie

    This festive St. Patrick's Day treat offers nearly 100 percent of your daily vitamin C.*

    Combine a large banana (peeled, sliced, and frozen), 2 cups honeydew melon chunks, 2 kiwifruits (peeled and cut into chunks), 1 cup frozen vanilla yogurt, and 1/4 cup tightly packed parsley leaves in a blender and puree them until smooth. Serve immediately. Makes 4 cups.

    *In addition to being a powerful antioxidant, vitamin C helps the body heal cuts and wounds.

    Nutritional Information:

    Per serving (1 cup) Calories 133, Total Fat 0.5 g (1%), Saturated Fat 0 g (0%), Cholesterol 1 mg (0%), Sodium 52 mg (2%), Total Carbohydrate 31 g (10%), Fiber 3 g (11%), Sugars 24 g, Protein 3 g (7%), Vitamin C 59 mg (98%)

  • End-o'-the-Rainbow Cookies
    End-o'-the-Rainbow Cookies

    End-o'-the-Rainbow Cookies

    Colorful and sweet, these lucky rainbows make for a delicious St. Patrick's Day treat.

    Divide sugar-cookie dough four equal portions. Add food coloring to each one and shape it into a ball. Wrap and refrigerate the dough balls for 1 to 2 hours.

    Remove the dough from the refrigerator and make 10 to 12 1-inch balls from each color. Lightly flour your work surface. Flatten a ball of blue dough into a 1/2 inch thick disk. Roll a ball of green dough into a thin rope and wrap it along one side of the flattened blue ball. Repeat with a ball of yellow dough and a ball of red dough. Lay a piece of wax paper on top of the cookie and gently roll it to help the colors adhere.

    Repeat the shaping and rolling steps with the remaining dough, then bake them according to your recipe directions -- just be sure not to over bake them.

    While the cookies are slightly warm and soft, trim their edges with a butter knife.