Tis’ the season for green beer! OR green tea (decaf) in my case. In honor of the lucky holiday, I thought I’d share my favorite recipes found on Pinterest for the perfect night in with your friends, family or even yourself! Cheers to another year of not getting pinched. May your day be blessed with luck and love. xo
(Courtesy of The Seasoned Mom)
- 3 medium sweet onions, sliced
- 3 T. butter
- 1 c. Guinness beer
- 4 c. beef broth
- 1 t. Worcestershire sauce
- 4 slices of frozen Texas Toast Garlic Bread
- 1 c. shredded Irish cheddar cheese
- Melt butter in a large saucepan over low heat. Add onions to the saucepan and cover. Cook for about 30 minutes, stirring occasionally.
- Set heat on medium-high. Add beer and cook, uncovered, for 5-10 minutes, or until beer is reduced by about half.
- Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils. Reduce the heat to low. Cover the pot and simmer for about 30 minutes.
- Meanwhile, toast or bake the garlic bread according to package instructions.
- Divide the soup between 4 bowls. Place one piece of toast on top of each bowl. Top each piece of toast with ¼ c. of Irish cheddar cheese.
- Place bowls of soup on a baking sheet and broil in the oven for a few minutes, or until cheese is melted and golden brown.
Slow Cooker Corn Beef and Cabbage
(Courtesy of The Cookie Rookie)
- 2 – 2 1/2 lbs corned beef brisket
- 1 medium onion, sliced
- 6 red potatoes, peeled and halved
- 2 cups baby carrots
- 1 beef bouillon cube
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- The spice packet that comes with the corned beef brisket (optional)
- 1 small cabbage, cut into wedges
- 1 teaspoon caraway seed
- 2 cups beef broth
- Trim brisket of all visible fat.
- Spray a large slow cooker with nonstick spray.
- Place onion, potatoes and carrots in bottom of the slow cooker and place corned beef on top.
- Whisk together bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.
- Pour the liquid over brisket.
- Sprinkle the included spice packet over the corned beef (optional). Cover pot.
- Cook on low setting for 8 to 10 hours, or on high for 4-5 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
- To serve, discard cooking liquid, slice meat and serve with mustard if desired.
Mint Oreo Truffles
(Courtesy of Hoosier Homemade)
- 1 package Mint Oreo cookies
- 1 package (8 ounce) Cream Cheese, softened
- Candy Coating – I used White Almond Bark and Wilton Green Candy Melts
- Sprinkles, optional but fun
- Using a Food Processor, crush Oreo cookies -centers included – into fine crumbs
- In a large bowl, place softened cream cheese
- Add the Oreo crumbs and combine well
- Roll into balls and place on a cookie sheet lined with wax paper
- Place in freezer at least 1 hour (I left mine a couple days and they were fine)
- Working with 1 chocolate coating, place almond bark or candy melts in a microwave safe bowl and melt. Depending on the amount you use, I start with 1 minute then stir, and continue heating for 20 seconds at a time, until the chocolate is almost melted.
- Working with a few truffles at a time, leaving the rest in the freezer,
- Coat truffles in chocolate
- Immediately add sprinkles if desired