Recipe Requests

I need help! My husband's family has started a new tradition where we get together on Fast Sunday each month to have a family party and celebrate all the birthdays in that month.  I'm in charge of March, and I want to do a fun St. Patrick's Day theme.  At first I thought we could do traditional Irish food, but I'm thinking with tons of picky kids that might not go over so well.  So instead I'm just going to do my best to make everything green.

Here are the ideas I have so far:
Chicken kabobs skewered with green pepper and onion
Pesto sauce and/or chimichurri sauce (both really green) for either a marinade or to serve alongside kabobs
Green salad
Broccoli pasta salad made with spinach tortellini instead of plain pasta
Rolls made with dough dyed green with food coloring
Lime jello
Grasshopper pie

I'm thinking it might be fun to make some sort of punch or slush with lime sherbet so it would be green.  Any ideas or recipes for that, or any other suggestions?

Sweet and Spicy Meatballs

This isn't much of a recipe, but the flavor is so yummy and unique.  I brought them to a Super Bowl party along with this pasta salad and this caramel apple dip, and they were a huge hit.  We had the leftovers in toasted rolls with melted provolone, spinach, onions, and peppers, and they were fabulous too. 

1 jar grape jelly
1 jar salsa (I used Pace Picante-medium)
1/2 bag frozen meatballs (I used the Italian-style ones from Costco)

Mix equal parts grape jelly and salsa, then pour over meatballs in the crockpot.  Cook 4-6 hours, or until jelly has melted into sauce and meatballs are heated through.

Soft Sugar Cookies

 *Please excuse bad pictures and sloppy frosting job--I was in a hurry!*

There are many wonderful sugar cookie recipes out there--this one's my favorite. The technique is a little different from most recipes, and I think it really makes a difference. I like my sugar cookies soft and thick, but not cake-like, and since these aren't overly sweet, they are the perfect vehicle for vanilla buttercream. I love them so much that self-control becomes a bit of a problem, so I usually only make them twice a year--Valentine's Day and Halloween.


5 cups flour
2 cups shortening
1 1/2 cups sugar
1 cup sour cream
2 tsp. vanilla
1 heaping tsp. baking soda
1 tsp. salt
2 eggs, beaten

Sift together flour, sugar, and salt, then pour into mixing bowl.  Cut in 2 cups shortening (I use 2 butter knives and just slice back and forth until the shortening is in small pieces, then I quickly use the flat beater and my mixer on low until the shortening is about the size of peas).   Add in eggs, vanilla, sour cream, and baking soda until thoroughly combined (but don't overmix).  Wrap in plastic and chill in refrigerator for at least an hour.  Roll on floured surface to desired thickness (I like between 1/4 and 1/2 inch).  Bake at 350 for about 10 minutes, until edges are firm and just starting to brown (don't overbake).  Makes 48-60 cookies, depending on size and thickness.

Vanilla Buttercream Frosting

2/3 cup salted butter, softened
1/2 cup heavy cream
2 tsp. vanilla extract
2 lbs. powdered sugar (more or less, until desired consistency)

Mix butter, vanilla, and heavy cream with an electric mixer.  Pour in powdered sugar starting with one pound of powdered sugar, then adding more about 1/2 cup at a time until desired consistency is reached.

Notes:
-Use salted butter--it really does make a difference.  One time I used unsalted butter, because most cookbooks call for it, and it was a gloppy, flavorless disaster.  Never again.
-I like my frosting a bit stiffer since I usually pipe it with a pastry bag and I want it to hold it shape and set up a bit as it sits.
-Feel free to exchange the vanilla extract for whatever flavor you want.  I've done lemon and mint before, and I know lots of people like almond (for me it tastes cloyingly sweet).
-Makes enough to frost 48 sugar cookies or 24 cupcakes with a pastry bag.