St. Patrick’s Day Fare

By
Art Department
-
562

SLOW COOKER CORNED BEEF & CABBAGE

Prep time: 10 minutes  ~  Cook time: 8 hours  ~  Servings: 12

(Family Features) #12548  Source:  McCormick & Company, Inc. 

  • 8  small red potatoes
  • 2  cups baby carrots
  • 1  small onion, quartered
  • 1  corned beef brisket (4 pounds), rinsed and trimmed
  • 2  tablespoons McCormick Mixed Pickling Spice
  • 1  teaspoon McCormick Minced Garlic
  • 1/2  head cabbage, cored and cut into wedges
  • 8 (app.)  cups of water

Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover. Cook 7 hours on high. Add cabbage. Cover. Cook 1–2 hours on high or until cabbage is tender-crisp.

Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables.

TIP : For best results, do not remove cover while cooking in slow cooker.

LUCKY MINT BROWNIES

Servings: 9-12

(Family Features)  #15603  ~  Source: Culinary.net

  • Nonstick cooking spray
  • 1 box supreme brownie mix with chocolate syrup pouch 
  • 3  tablespoons water
  • 1/3 cup vegetable oil 
  • 1 egg 

FILLING:

  • 3 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/4 cup whipping cream
  • 5 ounces cream cheese, softened
  • 1/2 teaspoon peppermint extract
  • 5 drops green food color

TOPPING :

  • 1/2 cup whipping cream
  • 1 bag (12 ounces) chocolate chips
  • 1/2 cup butter

Heat oven to 350° F. Spray 8-by-8-inch pan with nonstick cooking spray. 

In large bowl, mix brownie mix, water, oil and egg until combined. Pour into prepared baking pan. Bake 35 minutes. Cool completely, about 1 hour.

TO MAKE FILLING : In large bowl, beat powdered sugar, butter, whipping cream, cream cheese, peppermint extract and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.

TO MAKE TOPPING : In saucepan, melt whipping cream, chocolate chips and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours, or until set.

Before serving, let brownies set 10 minutes at room temperature. 

TIPS : Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.

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