Bad Boy Mowers

Shamrock Lucky Charms Treats

Ingredients

3 Tbs salted butter

1 (10 oz) pkg marshmallows

3 drops green food coloring, or as needed

6 cups frosted toasted oat cereal with marshmallows (such as Lucky Charms®)

Directions

Step 1: Line a 9x13-inch pan with parchment paper and coat with nonstick cooking spray.

Step 2: Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and mix in a few drops of green food coloring (to your desired color).

Step 3: Place the cereal in a large bowl. Add marshmallow mixture and stir until the cereal is well coated.

Step 4: Evenly and gently press the cereal mixture into the prepared pan with a greased spatula. Set aside to cool.

Step 5: Once cooled, remove the treats (with the parchment paper) from the pan and place on top of a cutting board. Cut the cereal treats into shamrock shapes using a shamrock cookie cutter.

Cook’s Note:

If you want an extra fun presentation, separate some of the marshmallow shapes from the cereal before mixing with the melted marshmallow mixture. Gently press the reserved marshmallows on top of the treats after cutting to add some color and design to the final presentation.

Spinach Rolls with Puff Pastry

Ingredients

2 Tbs vegetable oil

1 clove garlic, minced, or more to taste

1 (10 oz) pkg frozen chopped spinach, thawed and drained salt to taste

1 (4 oz) pkg crumbled feta cheese

3 sheets frozen puff pastry, thawed

1 large egg, beaten

1 Tbs milk

2 Tbs sesame seeds

Directions

Step 1: Heat oil in a skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl; mix in feta cheese until combined.

Step 2: Preheat the oven to 400 degrees. Grease 2 baking sheets.

Step 3: Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.

Step 4: Spread 1/6 of the spinach mixture lengthwise in the center of puff pastry. Roll one side over the filling and brush other side with egg mixture. Roll over again to seal.

Step 5: Brush top of roll with egg mixture and sprinkle with sesame seeds. Cut roll into 6 equal-sized rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.

Step 6: Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

Sweet Jalapeño Cornbread

Ingredients

2/3 cup margarine, softened

2/3 cup white sugar

2 cups cornmeal

1 1/3 cups all-purpose flour

4 ½ tsp baking powder

1 tsp salt

3 large eggs

1 2/3 cups milk

1 cup chopped fresh jalapeno peppers, or to taste

Directions

Step 1: Preheat the oven to 400 degrees. Grease a 9x13-inch baking pan.

Step 2: Beat margarine and sugar together in a large bowl until smooth.

Step 3: Combine cornmeal, flour, baking powder, and salt in another bowl. Gently stir eggs and milk together in a third bowl. Pour 1/3 of milk mixture and 1/3 of flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining flour and milk mixtures; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan.

Step 4: Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

Cook’s Note:

The batter should be thick enough to not pour easily. It is important to grease the pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder. This recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.