|Slow Cooker Corned Beef and Cabbage Soup|
Via Gimme Some Oven
There's a little bit of Irish in all of us! It's always fun to put a bit of green food coloring in milk or beer, but why not put a little more effort into it this year? Celebrate this St. Patrick's day with a delicious Irish menu. We've found some delicious recipes for you to try. Enjoy!
Slow Cooker Corned Beef and Cabbage Soup
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
4 cups chicken stock
1 (12-ounce) bottle of beer (I used a pale ale)
1.5 pounds corned beef, cut into large chunks
1.5 pounds Yukon gold potatoes, diced into bite-sized pieces
2 carrots, peeled and diced
2 stalks celery, diced
1 medium white onion, peeled and diced
1 small head green cabbage, quartered, cored and shredded
1 bay leaf
generous pinch of salt and freshly-ground black pepper
for serving: chopped fresh parsley
Add all ingredients to a large slow cooker bowl, and toss to combine. Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily.
Transfer the beef chunks from the stew to a separate plate, and use two forks to shred it into bite-sized pieces. Return the beef to the stew, and stir to combine. Taste and season with additional salt and pepper if need be, then remove the bay leaf.
Serve warm, garnished with fresh parsley if desired.
1 can (11 oz) Pillsbury™ refrigerated crusty French loaf
2 tablespoons spicy brown mustard
1/4 lb thinly sliced cooked corned beef or pastrami, finely chopped
1/2 cup refrigerated sauerkraut (from 25-oz jar), squeezed to drain
1/2 cup shredded Swiss cheese (2 oz)
1 teaspoon caraway seed
1/2 cup Thousand Island dressing
12 hamburger dill pickle slices
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
On lightly floured surface, unroll dough. Spread mustard over dough, leaving 1/4-inch border around edges. Sprinkle corned beef, sauerkraut, cheese and caraway seed over mustard.
Gently roll up dough, starting with long side. Cut into 12 (1 1/4-inch) slices. On cookie sheet, place slices, cut sides down, 2 inches apart.
Bake 17 to 18 minutes or until barely golden brown. Place spirals on serving plate; drizzle with dressing. Top each with pickle slice. Serve warm.
|Mint Chocolate M&M's Cookies|
Via Not Quite Susie
Mint Chocolate M&M's Cookies
Serves: 24 cookies
1 C. butter, softened to room temperature
1 1/2 C. sugar
2 tsp. vanilla
2/3 C. cocoa powder
1/2 tsp. salt
1 teaspoon baking soda
2 C. flour
1 C. of Mint Chocolate M&M's
Preheat the oven to 350 degrees and line your baking sheets with parchment paper or foil
Combine the softened butter, eggs, vanilla, cocoa powder and sugar, mixing well.
Slowly fold in the dry ingredients – the flour, baking soda and salt.
Add in the Mint M&M's, mixing into the dough.
Drop by rounded tablespoon onto the baking sheets about 2-3” a part. Add a few Mint M&M's on top of the cookies if desired.
Bake 8-10 minutes. Do not over bake.
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