Kids in the Kitchen: St. Patrick’s Day Treats


Celebrate St. Patty’s Day along with your little leprechauns with these Irish-inspired appetizers and treats. We’ve got your St. Patty’s Day munchies covered—from savory Irish potato puffs with added healthy kale, to healthier deviled eggs with avocado and yogurt replacing the mayo, and a sweet finish of rainbow cupcakes!

Irish Potato Kale Puffs

  • 1½ lbs. potatoes, peeled and cubed (½″ cubes)
  • 6 oz. kale
  • 2 tsp. salt (or to taste)
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. thyme
  • ¼ tsp. black pepper
  • 2 Tbsp. milk
  • 2 Tbsp. potato starch or corn starch
  • parchment paper


  1. In a large pot, place cubed potatoes and cover with water. Bring to a boil and cook on medium-high heat until tender.
  2. While the potatoes are cooking, remove the stalks from the kale and slice the kale leaves into strips.
  3. When potatoes are tender, lift them out of the pot with a slotted spoon and add the kale strips to the water, cooking for 6 minutes or until tender. Remove kale with a slotted spoon.
  4. Place cooked kale strips into food processor and add ¼ cup of the cooking liquid. Pulse to chop finely.
    5. Preheat oven to 425º F. Mash the potatoes and add the chopped kale and remaining ingredients. Stir well.
  5. Using a table spoon, form into 1″ balls and place onto a parchment-lined cookie sheet.
  6. Bake for 20 minutes, turn over carefully and cook for 20 minutes more.

Alternate (quicker) technique: Instead of balls, form into patties and panfry for Irish potato pancakes


Avocado Deviled Eggs
(These are also great served with Dr. Seuss’ Green Eggs and Ham story!)


  • 6 hardboiled eggs, peeled and cut lengthwise
  • 1 ripe avocado, peeled, pitted and diced
  • 1 Tbsp. plain low- or no-fat yogurt
  • 2 tsp. Dijon mustard
  • 1 tsp. white vinegar
  • ½-1 tsp. salt
  • ½ tsp. black pepper
  • 1 Tbsp. finely chopped onion
  • 1 Tbsp. lime (or lemon) juice
  • chopped chives (optional)


  1. In a small bowl, mash cooked egg yolks and avocado until smooth.
  2. Stir in yogurt, mustard, vinegar, salt and pepper, mixing thoroughly.
  3. Stir in onion and lime juice.
  4. Spoon into the egg-white shells.
  5. Garnish with chives (optional)
  6. Serve immediately or cover lightly with plastic wrap and refrigerate up to 3 hours. (Any longer and the avocado will start to darken.)


Rainbow Cupcakes


  • 1 box of your favorite white cake mix
  • food coloring: blue, green, yellow, red
  • cupcake liners
  • whipped topping or your favorite white frosting (optional)


  1. Prepare cake mix as directed on box.
  2. Separate batter into 6 different bowls.
  3. Let kids help mix the coloring in each bowl according to the following directions:

   Purple = 9 red and 6 blue drops

   Blue = 12 drops blue

   Green = 12 drops green

   Yellow = 12 drops yellow

   Orange = 12 yellow and 4 red drops

   Red = 18 drops red

  1. Place cupcake liners in your cupcake/muffin tin. Let kids dip 1-2 Tablespoons into each muffin cup of each batter color and layer up. They may choose to put red on the bottom, or purple, or green. Let them get creative and decide!
  2. Bake cupcakes according to package directions.
  3. Let cupcakes cool and top with whipped topping or your favorite frosting and sprinkles!



  • avocado
  • black pepper
  • chives
  • cupcake liners
  • Dijon mustard
  • eggs
  • food coloring: blue, green, yellow, red
  • garlic powder
  • kale
  • lime (or lemon) juice
  • milk
  • onion
  • onion powder
  • parchment paper
  • plain low- or no-fat yogurt
  • potato starch or corn starch
  • potatoes
  • salt
  • thyme
  • white cake mix
  • white frosting
  • white vinegar

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