Ingredients

Crust:
Nonstick vegetable oil spray
22 chocolate wafer cookies
3 tablespoons sugar
1/4 cup unsalted butter, melted

Filling:
1 cup whole milk
Pinch of salt
3 large egg yolks
2 tablespoons cornstarch
6 ounces good-quality white chocolate (such as Baker’s or Lindt), chopped
2 tablespoons unsalted butter
2 tablespoons green crème de menthe
2 tablespoons light crème de cacao
3/4 cup chilled whipping cream
Shaved white and dark chocolates

Directions

1. For crust: Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
2. For filling: Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
3. Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days. Garnish with shaved chocolates.

Serves 6 to 8.

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Ingredients

1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 inches)
1/4 teaspoon mint extract
2 drops green food coloring, optional

Directions

1. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
2. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

Serves 8.

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Ingredients

4 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Green sanding sugar

Directions

1. Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs.
2. Reduce speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.
3. Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.
4. Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
5. Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.

Makes 50.

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Ingredients

8 slices Jewish-style rye bread, divided (I used dill rye)
Dijon mustard
1 pound sliced corned beef
8 ounces sliced mild Italian Fontina cheese
1/2 sweet onion, thinly sliced
4 tablespoons (1/2 stick) butter, divided

Directions

1. Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
2. Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.

Serves 4.

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