A wee bit Irish!

I have been searching through cook books and cooking websites to find something yummy to make for our St. Patrick's day celebration this coming Wednesday. It is so much fun for me to watch my kids get excited when the holidays roll around. Along with fun activities, I have decided that good food is also what makes a holiday special and memorable! I found several recipes that I am going to incorporate into our little celebration this year. I am planning on making the traditional Corned beef with Cabbage and Carrots. I found a crock pot recipe that looks and sounds delicious-this will be the main course. I found an Irish Soda bread recipe on the Betty Crocker website- this will be one of the sides along with a rich Grasshopper cake for dessert! For the beverage I am going to mix Sprite with Lime Sherbet and make a punch! I am looking forward to our Irish celebration! May you have a Have a Happy St. Patty's!!

Corned Beef and Cabbage with Carrots

1 head of Cabbage cut into 6 wedges
1 bag(4 ounces) baby carrots
1 corned beef (3 lbs.) with Seasoning Packet**
1 quart of water
1/3 c. prepared mustard
1/3 c. honey
** If seasoning packet is not perforated then poke several holes with the tip of paring knife.

1. Place cabbage in Crock pot slow cooker, top with carrots. Place seasoning packet on top of veggies. Place corned beef, fat side up, over seasoning packet and vegetables. Add water. Cover and cook on Low for 10 hours.
2. Combine mustard and honey in small bowl.
3. Discard seasoning packet. Slice beef and serve with veggies and mustard sauce.
Makes 6 servings

Irish Soda Bread

Photo courtesy of Betty Crocker website

3 T. Margarine or Butter
2 1/2 c. Flour
2 T. Sugar
1 teas. baking soda
1 teas. baking powder
1/2 teas. Salt
1/3 c. raisins
3/4 c. Buttermilk

Heat oven to 375 degrees. Grease cooking sheet. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.

Did you Know?....Why the "X" is on top of Irish soda bread? Legend tells us that this cross is meant to scare away evil spirits. Spooky!

Grasshopper Fudge Cake

Photo courtesy of Betty Crocker Website

1 box Betty Crocker Super Moist White Cake mix
1 1/4 c. water
1/3 c. vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food coloring
2 (16 oz.) hot fudge topping
1 (8 oz.) container frozen whipped topping
5 drops yellow food coloring
Andes Mints

1.	Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2.	Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
3.	Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
4.	Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
5.	Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

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Ashlee, The Culinary Queen