St. Patrick's Day Brownies

Brownies

• 1 pkg of brownie mix
• 2 eggs
• Bailey’s Irish Crème original (enough to replace the water in the package instruction)
• Cooking oil (as called for in the instructions)

1. Mix and bake brownies according to package instructions, only replacing the water with Bailey’s Irish Crème original. 
2. Cool for an hour.
3. Spread icing on the brownies and cut. 

Icing

• ½ stick butter
• 2 cups powdered sugar
• 2 tablespoons Bailey’s Irish Crème original
• 3 drops green food coloring
• 5 drops of mint flavoring 

1. Cream butter and powdered sugar together.
2. Stir in the Bailey’s. 
3. Add the green food coloring and mint flavoring. 
4. Stir until smooth.

Potato and Bacon Tart

• 2 – 12 oz. packages of center cut bacon
• 4 medium potatoes
• 12 ounces shredded sharp cheddar cheese
• Salt
• Pepper
• Onion powder

Here is a dish for those who don’t like cabbage to celebrate St. Patrick’s Day.  Any other time it would also be delicious.  I was a little worried that it would make a mess in the oven, but it didn’t.  Nor did it smoke up the house, which I have heard some people claim to be a problem when they put bacon in the oven. 

Fan slices of bacon around a glass deep dish pie plate.
Sprinkle a layer of cheese over it.
Slice potatoes thinly and put a layer on top of the bacon.
Sprinkle with onion powder, salt and pepper.
Repeat steps 2-4 two more times, using up all the potatoes. 

Sprinkle the rest of cheese over the layers.
Flip the bacon ends up over the mixture and fan it all the way around the tart. 

Set the oven rack mid-oven height and bake for 2 hours on 325 degrees.  No need to preheat the oven.

Remove dish and blot the top of tart with paper towels to absorb some of the drippings. 

Let sit for 5 minutes. 

Put a plate on top and flip the tart onto it. 

Blot the top of it again with paper towels to absorb the drippings.

Let sit a few minutes. 

Repeat 2 more times the flipping between plates and blotting to absorb as many drippings as possible.

Sprinkle onion powder, salt, and pepper over the layer of potatoes. 

Slice into wedges and serve. 

Enjoy. 

Corned Beef and Veggies Dinner

• 1 package corned beef (including seasoning packet)
• water to cover
• 1 onion, cut into quarters
• 2 bay leaves
• 2 teaspoons minced garlic

• 6 potatoes, peeled and quartered
• ¾ lb. baby carrots
• 1 head cabbage, cored and cut into sixths

Glaze:

• 1 cup light brown sugar
• 1/3 cup Gulden's Spicy Mustard

• Loaf of soda bread (optional)

Directions:

1. In a crockpot, place the corned beef, seasoning packet, onion, and bay leaves. Cover with water. Cook on low for 11 hours (For me, that means starting at 5:00 a.m.).
2. Remove meat and cool in refrigerator about an hour to make it easier to slice.
3. Continue to keep the liquid hot in the crockpot.
4. Remove fat blanket, then slice the meat and put it in a baking dish.
5. Mix glaze ingredients and brush over the meat.
6. Bake the meat uncovered in the oven about 30 minutes at 325 degrees. Keep checking to make sure the glaze doesn't get too brown.
7. Meanwhile, put the hot liquid in a Dutch oven and bring to a boil.
8. Add potatoes and cook for 20 minutes.
9. Add carrots and cook for 5 minutes.
10. Add cabbage wedges, cover and cook additional 20 minutes.
11. Remove the bay leaves. Serve with the meat with the vegetables and purchased soda bread (optional).