HAPPY ST PATRICK'S DAY -BAKE A CAKE!

 March is half over already!!

How can that be?

AND 

tomorrow is 

ST. PATRICK'S DAY!

Even all you

NONE IRISH

pretend to be

 Irish  

just for a day.

Well, except for a few of you

English that wouldn't

lower yourselves to do so.

You know who you are,

but being the

loving people we are,

we forgive ya,

and God Bless ya,

all the way to the

Blarney Stone and back.

I grew up in a small

Irish Community in Pennsylvania.

I believed in leprechauns

until I was at least 12...

well...maybe older...

hmm..matter of fact I'm

pretty sure I might

STILL BELIEVE

in them.

So, today I am going to

give you a little recipe.

You have a 

a whole day

get your butt to the store

for the ingredients so

you can make it for your family.

Your family will lay down

in your path and let you walk on

them after eating this.

Ready?

Now please don't be asking me

where I got this recipe because

the truth is

I don't remember.

So, if anyone has the source for it

I will be glad to give credit.

I THINK it came out of a

Taste of Home magazine but

I'm not betting my 

IRISH CHINA

on that fact.

Crème de Mint Cake

1 box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

2 teaspoons mint extract

12 drops green food color

2 jars (16 oz each) hot fudge topping

1 container (8 oz) frozen whipped topping, thawed

Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.

Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract &  remaining 9 drops green food color. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Now, I will tell you that being

St. Paddy's Day

 all the calories

 have all been removed

so you can enjoy every bite.

( Removing those calories

is an Irish trick that I promised not to tell)

I'll be making it to serve

the hubby here in the Heartland.

Let's hope one of the grandkids doesn't visit and

eat all the Andes Mints beforehand

because if they are gone

YOU KNOW
they will blame it on

THIS ONE.

Have a wonderful day as you prepare yourself

for all the
IRISH DRUNKS

that will be running amuck tomorrow.

I won't be one of them because I don't drink

GREEN BEER.

I will be the one sitting in the corner

taking pictures for 

BLACKMAIL PURPOSES-----

and that's all I'm gonna be 

saying about that!

I know I have been gone a while.

I have been dealing with some 

inflammatory issues.  

I have not been able to do much of anything.

I am finally on some meds and praying

they kick in soon.

Bear with me as I find my way back to blogging.

Love to all of you from this Irish lass.