Make it Green for St. Patrick’s Day

The first day of spring is creeping closer and closer (March 20), which means warmer weather is on its way. Soon you’ll be seeing wildflowers popping up and trees blooming again. It’s a great time to be in the Smokies, with beautiful weather, gorgeous scenery, and lots of spring festivals and events in Pigeon Forge and Gatlinburg!

If you’ll be in the Great Smoky Mountains this March, stick around for St. Patrick’s Day! You can enjoy the greenery around you, have a pint at a local pub (The Ship English Pub, The Fox and Parrot Tavern, or Smoky Mountain Brewery are just a few) and then head back to the cabin for your own St. Patrick’s Day festivities! Local distilleries for whiskey and moonshine (Ole Smoky Distillery, Davy Crockett’s Tennessee Whiskey) can provide the drinks to take back to your cabin, and we’ll provide some festive green recipes!

Grasshopper Pie

Taste of Home | prep: 15 min + freezing time |servings: 8


  • 2 packages (3 oz each) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 15 drops green food coloring
  • 24 chocolate-covered mint cookies, divided
  • 2 cups whipped topping
  • 1 chocolate crumb crust (8 inches)


  1. In a large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

Party Spinach Spread

Taste of Home | total time: 10 min | servings: 12


  • 1 package (10 oz) frozen chopped spinach, about 2/3 cup
  • 1/3 cup fresh parsley, stems trimmed and discarded
  • 2 tablespoons chopped onion
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ cup mayonnaise


  1. Thaw spinach and drain thoroughly, squeezing out extra liquid. Wash parsley; pat dry on paper towel. In a food processor, chop parsley using steel blade, Add spinach and remaining ingredients; pulse until combined. Store in airtight container in refrigerator. Serve with thin wheat crackers, butter crackers, or celery and cheese sticks.

St. Patrick’s Day Parfaits | prep: 30 min | servings: 4


  • 1 (3 oz) box Jell-O instant pistachio pudding mix (4-serving)
  • 2 cups milk
  • 2 kiwi fruits, peeled and thinly sliced
  • Cool Whip
  • 3 drops green food coloring
  • Green coarse sugar, for garnish


  1. Prepare pudding according to package directions using milk; chill until set. Mix Cool Whip with green food coloring. When pudding is chilled, layer pudding, kiwifruit, and green-tinted Cool Whip in clear dessert glasses (or wine glasses). Layer pudding > fruit > Cool Whip > repeat. End with a layer of Cool Whip. Sprinkle a tiny amount of green coarse sugar on parfaits and refrigerate until serving.

Garlicky Green Beans with Crispy Onions

Delish| prep: 5 min | cook: 20 min | servings: 6


  • Canola oil, for frying
  • 1 large onion, thinly sliced into rings
  • ¼ cup all-purpose flour
  • Kosher salt
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 lb green beans, trimmed
  • ½ cup low-sodium chicken broth
  • Freshly-ground black pepper
  • 1 cup grated cheddar


  1. Heat a large pot with 2 inches oil over medium-high heat. In a large mixing bowl, separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour.
  2. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
  3. Meanwhile in a large sauté pan over medium-high heat, melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted. Top with crispy onions and serve immediately.

Easy Colcannon

Taste of Home | total time: 30 min | servings: 8


  • 1 ½ lbs red potatoes, cut into 1-inch cubes
  • 7 ½ cups chopped cabbage
  • 8 green onions, chopped
  • 1 cup fat-free milk
  • 1/3 cup reduced-fat butter
  • ¾ teaspoon salt
  • ¼ teaspoon pepper


  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding cabbage during the last 5 minutes of cooking.
  2. Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft.
  3. Drain potato mixture. Mash with milk mixture, butter, salt, and pepper

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