Monday, February 29, 2016


We have two holidays this year in March!  St. Patrick's Day is March 17 and Easter Sunday is March 27.  I have dueling decorations up right now for both Easter and St. Patricks Day, I did keep all the decor in a green theme so there wouldn't be too much of a war between them.  I will be posting both the St Patrick's Day dinner I have planned and the Easter Lunch.  Here is my special Luck of the Irish dinner - easy to make and perfect for your leprechauns!

St. Patrick’s Day Dinner Menu
Corned Beef & Cabbage
Potato Rolls with Butter 
Guinness Beer and green tinted 7up
Chocolate mint pie

This corned beef recipe has the inclusion of bacon and beer which adds lots of dimensions of flavor!

3 to 4 pound corned beef brisket
5 carrots
5 potatoes, cut in chunks
1 medium head cabbage, cut in wedges
1 medium onion, peeled and cut up
3 strips crumbled bacon with bacon grease
1 (12 ounce) can beer
2 tablespoons butter or margarine, melted
1/2 cup water
Seasoning packet that comes with brisket
1/2 teaspoon black pepper

Put brisket in the bottom of the slow cooker and add in order bacon, potatoes, carrots, onion and cabbage on top.  Mix together remaining ingredients and pour over brisket and vegetables.  Cook on low 7 or 8 hours or high about 5 hours. 

These potato rolls are relatively easy to make since the recipe just calls for potato flakes (instant mashed potatoes).

3-1/2 to 4 cups all-purpose flour, divided
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
3/4 cup warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
1/4 cup butter, melted
1/4 cup mashed potato flakes
2 eggs
In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen

This mint chocolate pie is the perfect cool green dessert for this occasion, guaranteed to keep all Irish eyes smiling!

2 cups crushed chocolate-covered mint cookies
3 to 4 tablespoons hot water
1 graham cracker crust (9 inches)
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1 carton (8 ounces) frozen whipped topping, thawed
6 to 10 drops green food coloring, optional

Set aside 2 tablespoons cookie crumbs for garnish. In a small bowl, combine remaining crumbs with enough hot water to make crumbs spreadable. Spread over the graham cracker crust; set aside.  In a large bowl, beat cream cheese until fluffy. Beat in the sugar, milk and extract until smooth. Fold in whipped topping.  If food coloring is desired, divide mixture in half and add coloring to one half. Alternately spoon mounds of plain and colored mixture into crust; swirl with a knife. Sprinkle with reserved cookie crumbs. Cover and refrigerate for 3 hours or until firm.

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