Quick Corned Beef and Cabbage Make your St. Patricks Day dinner in one pot!Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutesIngredients: • 3 slices bacon • 1 onion, chopped • 4 cloves garlic, minced • 2 cups beef broth • 1 bay leaf • 4 cups water • 1 tsp. pepper • 4 russet potatoes, cubed • 1 green cabbage, cut into eighths • 6 (1/2" thick) slices cooked corned beefPreparation:In heavy stockpot, cook bacon until browned and crisp. Remove bacon to paper towel todrain; crumble and reserve.To drippings in skillet, add onion and garlic and cook until tender, about 5-6 minutes.Add beef broth, bay leaf, and water and bring to a boil.Add potatoes to pot; simmer for 5 minutes. Then add cabbage; cook for 5 minuteslonger. Add sliced corned beef and simmer for 10-15 minutes longer until cabbage andpotatoes are tender and beef is hot.Drain pot; discard bay leaf. Sprinkle with reserved bacon. Serve beef with cabbage andpotatoes, along with mustard on the side. Serves 6
ColcannonLeeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes withcabbage.Prep Time: 25 minutesCook Time: 20 minutesTotal Time: 45 minutesIngredients:• 2 pounds russet potatoes• 4 slices bacon• 1 Tbsp. olive oil• 1 leek, rinsed and chopped• 1 onion, chopped• 2 cloves garlic, minced• 2 cups shredded green cabbage• 1/3 cup butter• 1 cup hot milk• 1/2 tsp. salt• 1/8 tsp. white pepperPreparation:Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat andbring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tenderwhen pierced with a fork.Meanwhile, cook bacon in large saucepan until crisp and browned, turning often whilecooking. Remove bacon to paper towels to drain; crumble. To drippings remaining insaucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes.Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for afew minutes to dry. Add butter and mash. Add milk and salt and pepper; beat untilcombined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dishand keep warm in 200 degrees F oven for 1 hour. Serves 6-8
Irish Mint CupcakesIrish Mint Cupcakes are the perfect dessert for St. Patricks Day. Serve them on a layeredcake stand for a special presentation.Prep Time: 25 minutesCook Time: 25 minutesTotal Time: 50 minutesIngredients:• 1 (18.25-ounce) chocolate cake mix• 1-1/4 cups water• 2 tablespoons creme de menthe OR 2 tablespoons water and 1 teaspoon mint extract• 1/3 cup butter, melted• 3 eggs• 1 cup mint chocolate chips• 1 (8-ounce) package cream cheese, softened• 3 tablespoons butter, softened• 3 tablespoons creme de menthe liqueur OR 1 teaspoon peppermint extract• 3 cups powdered sugar• 1/3 cup heavy cream• 1 cup crushed thin mint cookiesPreparation:Preheat oven to 350 degrees F. Spray 24 muffin tins with nonstick baking spray containingflour and set aside.In large bowl, combine cake mix, water, 2 tablespoons creme de menthe OR 2 tablespoonswater plus mint extract, melted butter, and eggs. Beat on low speed until moistened, thenbeat 2 minutes on medium speed. Stir in chocolate chips.Divide among sprayed muffin tins. Bake 20-25 minutes or until cupcakes spring back whenlightly touched with finger. Cool in tins 5 minutes, then remove to wire rack to coolcompletely.In medium bowl, beat cream cheese, butter, 3 tablespoons creme de menthe OR peppermintextract, and 1 cup powdered sugar until fluffy. Gradually beat in 2 cups powdered sugar and1/2 cup heavy cream until smooth. You can tint the frosting green with food coloring if yourenot using the creme de menthe. Frost cupcakes with this mixture and top with crushedcookies.Store covered at room temperature. Makes 24 cupcakes
Banana cupcakesBanana cupcake recipe with buttermilk and bananas.Cook Time: 20 minutesTotal Time: 20 minutesIngredients:• 1/2 cup shortening• 1 teaspoon vanilla• 1 cup sugar• 2 eggs• 2 1/4 cups sifted cake flour• 1/2 teaspoon baking soda• 1/2 teaspoon salt• 2 1/2 teaspoons baking powder• 1 cup mashed ripe bananas, about 2 large ripe bananas• 1/4 cup buttermilkPreparation:Cream shortening and vanilla; add sugar gradually, beating until light and fluffy. Add eggsone at a time, beating well after each addition. Sift together the dry ingredients; addalternately with banana and milk to the creamed mixture, beating well after each addition.Fill greased and floured or paper lined muffin cups about 1/2 full. Bake at 375° for 18 to 20minutes, or until done. Cool and frost as desired. Makes about 24 to 30 cupcakes.
Vanilla Cupcakes With Chocolate FrostingCook Time: 25 minutesTotal Time: 25 minutesIngredients:• 2 cups sifted cake flour• 1 1/3 cups granulated sugar• 2 teaspoons baking powder• 1/4 teaspoon salt• 9 tablespoons butter, softened• 3/4 cup milk• 2 1/2 teaspoons vanilla• 2 large eggs• Frosting:• 3 tablespoons butter• 4 ounces unsweetened chocolate• 5 tablespoons heated milk• 2 to 2 1/2 cups sifted confectioners sugar• 1/4 teaspoon salt• 1/2 teaspoon vanillaPreparation:Grease and flour cupcake pan(s) or line with paper liners.In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add butter, milkand vanilla; beat for 2 minutes with mixer at medium speed. Add eggs and beat 1 minutelonger. Fill prepared or lined cupcake cups about half full. Bake at 350° for 20 to 25 minutes.Cool and frost.Makes 18 cupcakes.Frosting:Melt butter and chocolate over hot water. Combine 2 cups of confectioners sugar and salt ina bowl; pour hot milk over sugar and salt, stirring until sugar is dissolved. Stir in vanilla. Addmelted chocolate mixture and beat on high speed of electric mixer until thick enough tospread. Add more confectioners sugar or more milk, a few drops at a time, as needed. Thisfrosting will frost 18 cupcakes or tops and sides of two 8-inch cake layers.