March 17, 2007

• Happy St Patrick’s Day….

  Tommy and I are home alone today.  We have the following in the crockpot cooking for our St Pat’s meal.  I have never eaten corned Beef  and cabbage so we will see.  Hubby wanted me to make some.

  Slow Cooker Corned Beef and Cabbage
  You will need:
  a crockpot large enough to hold your corned beef brisket
  potatoes
  carrots
  cabbage
  the corned beef brisket (with seasoning packet)
  yellow mustard
  apple cider vinegar
  brown sugar
  Scrub your potatoes and carrots and cut into 1-2″ chunks (whatever works best for your family) and set aside.
  In a small bowl mix together 2 teaspoons yellow mustard, 2 Tbsp. brown sugar, and 1 Tbsp. apple cider vinegar. Add contents of seasoning packet from corned beef (or if you don’t have the seasoning packet, use 1 1/2 tsp. pickling spice). Rinse corned beef (there probably isn’t a real reason to do this, I just do it ) and place in crockpot. Rub with the mustard mixture to completely cover the top and sides (and bottom if you have enough). Add 1 cup of water (I generally pour this around the sides to avoid washing off the rub that I just put on the meat). Add potatoes and carrots on top of the meat. Cover, and cook on high for 4 hours, or on low for 6-8 hours.

  Cut cabbage into small wedges and add to crockpot 30 minutes before serving. Cover and let cook (on HIGH) for 30 minutes.

  We made this for dessert…  Gotta have a green cake. 

  Pistachio Cake
  1 white cake mix
  4 eggs
  1/2 cup oil
  1 cup club soda
  2 packages of Pistachio Instant Pudding
  1/2 cups walnuts (if you like nuts)
  
  Combine all ingredients and beat for 4 minutes with a mixer. Then fold
  in walnuts. Bake in either a Bundt pan or a 13″X9″ pan at 350 degrees
  for between 45-60 minutes depending on your oven and the pan.
  
  Frosting: 1 package of Dream Whip
  1 package of Pistachio Instant Pudding
  1 1/2 cups milk
  

  • 4:09 pm
  • 5 Comments