Lunchbreak: St. Patrick’s Day recipes from The Cooking Mom

The Cooking Mom

www.thecookingmom.com

Crockpot Corned Beef

Ingredients:
1 boneless corned beef brisket (3 to 4 pounds) with seasoning packet
4 ribs celery, cut into large chunks
2 medium onions, cut into quarters
1 cup water
1 1/2 cups chicken stock
1 bottle (12 ounces) beer

Directions:
Place celery and onions in the bottom of a slow cooker. Top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add water, chicken stock, and beer. Cover and cook on low 8 to 10 hours, or until brisket is fork-tender. Serve with boiled or roasted potatoes, carrots and cabbage.

Notes:
You can also add potatoes, cabbage and carrots to the slow cooker the last 2 hours of cooking.

Reuben Dip

Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
1 block (8 ounces) cream cheese, softened
3 tablespoons ketchup
2 cups shredded Swiss cheese
1 Tablespoon prepared horseradish (optional)
1 cup sliced corned beef, finely chopped
1 cup sauerkraut, drained well

Directions:
Preheat oven to 350 degrees. In a bowl, use a mixer to mix together first 4 ingredients until smooth. Stir in remaining ingredients by hand. Spoon mixture into a small to medium sized baking dish that has been sprayed with cooking spray. Bake for 20 to 30 minutes or until warm and bubbly. Serve warm with toasted cocktail rye bread, bagel chips, or crackers for dipping.

Notes:
You can also spoon this dip and bake in a hollowed out bread bowl. Depending on the size of the loaf of bread, the dip recipe may need to be doubled. Serve warm with chunks of the insides of the bread and extra bread for dipping.

Chocolate Mint Trifle

Ingredients:
1 box (19.5 ounces) family size brownie mix, prepared according to directions and baked in 9 x13 inch pan
3 cups cold milk
2 boxes (3.4 ounces) instant chocolate pudding
1 container (12 ounces) of frozen whipped topping, thawed
1 teaspoon peppermint extract
a couple drops of green food coloring
1 1/2 cups mint baking chips
a few Andes mints, unwrapped
fresh mint sprig

Directions:
Cool brownies and cut into 1 to 2 inch cubes. Beat pudding and milk together until it starts to thicken. In another bowl, mix peppermint extract and a few drops of green food coloring into the whipped topping until it turns light green. Place half of the brownie cubes in the bottom of a trifle dish or clear glass bowl. Top with half of the chocolate pudding. Sprinkle on half of the mint chips. Next, carefully spread half of the green whipped topping over mints. Repeat with the remaining brownies, pudding, and mint chips. Cover loosely with plastic and refrigerate until ready to serve. Right before serving remove plastic and decorate the top with a “cloud” of the reserved green whipped topping. Place some whole mints on top and garnish with fresh mint sprig.

Notes:
You can also do mini trifles.   Just layer the ingredients in small individual trifle dishes, wine glasses, martini glasses, small juice glasses, small glass canning jars or even clear plastic cups.

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