HAPPY ST. PATRICK'S DAY!!!

Well it is is another St. Patrick's Day...Yippee!! 

 



Oh the good memories...and Oh the bad memories...I think we all have a little of both...and some had to do with what we drank, or this case ate.  I have some links for the pictures, so you guys won't go crazy looking at these fantastic pictures and thinking how do I make that...which is what you find in a lot of the food blogs floating around in the net.  But I am going to be an exception to the rule...so here they are!

If you want to just hit the name and it will take you to that link for the recipe. This way I don't have to spend a lot of time and space (in the blog) for you to check out your favorite or in my case favorites... 




Guinness Cupcakes with Toasted Beer Marshmallow Meringue

Source: Sprinkle Bakes

 



Rainbow Cake
Source: La Receta De La Felicidad

Lucky Charms Munch
Source: Deliciously Sprinkled













Lucky Charm Sugar Cookies
Source: Club Narwhal












 St. Patrick’s Day Dessert Pizza

Source: Grandbaby Cakes

Irish Beef Stew With Shamrock Croutons

Source: Lovely Little Kitchen

Rainbow Drinks

Source: Modern Parents. Messy Kids.

Guinness Beef Stew
Source: Neighborfood Blog

 

Irish Cheddar Potato Soup

Source: Gringalicious

Last...but not least!!! The favorite olde standby...

Corned Beef and Cabbage

           

Prep Time: 10 Minutes

Cook Time: 2 Hours 25 Minutes

           

Ready In: 2 Hours 35 Minutes

Servings: 5

"This traditional Irish dish is the centerpiece for St. Patrick's Day. Corned beef and cabbage simmer with potatoes and carrots for a hearty dinner."

Ingredients:

• 3          Lbs.     corned beef brisket with spice packet
• 10                    small red potatoes
• 5                      carrots, peeled and cut into 3-inch pieces
• 1                      large head cabbage, cut into small wedges

Directions:

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Well...there they are...I hope you have a wonder St. Patty's Day and Keep safe!!!