St. Patricks Day Archives - Page 13 of 35 - Garden Seeds and Honey Bees

Mini Shamrock Lime Shake

*1/2 gallon Vanilla Bean Ice Cream, softened

*Juice and Zest of 1 Lime

*Green Food Coloring, I used 7 drops but add as desired

*Cool Whip Topping or Whipped Cream Topping

*1 cup Dark Chocolate Melting Wafers, Ghirardelli

Melt Wafers in the Microwave 20 second increments, stirring between each increment, until almost melted. Then remove from microwave and stir chocolate until completely melted.

Chill 8 mini glasses in the freeze for about 15 to 20 minutes. Then remove 1 at a time and dip the tops of each glass in melted chocolate and use a spoon that comes more to a round point to add drips down the inside of each glass. Return to the freezer until ready to add the ice cream.

Then add some cookies to the bottom of each glass and pipe in ice cream mixture

Allow Ice cream to soften enough to stir. Then add lime juice and zest and stir in until incorporated.

Scoop ice cream mixture into a Ziploc gallon sized bag, cut of one of the corners and pipe into chilled prepared mini glasses.

Then add some cookies to the bottom of each glass and pipe in ice cream mixture

*Chocolate Mint Cookies, like Keebler grasshopper Cookies cut cookies into 1/4 pieces, use the crumbs for serving on top of cool whip topping etc…

Enjoy!

Lindy

Crock Pot Corned Beef and Cabbage

*3 to 4 pounds Corned Beef Brisket with Spice Packet; I like Flat Corned Beef Brisket

*4 Celery Stalks, 3 inch pieces

*1 large Onion, roughly chopped in strips

*2 cups Baby Carrots

*2 tablespoons Pickling Spices

*2 Bay Leaves

*2 cups Apple Juice

*Sea Salt and Fresh Ground Black Pepper, to taste

*1 cup Water, add if needed during cooking

*1/2 large head Cabbage, roughly chopped in strips

*4 medium Potatoes, cut into chunks

In a Crock pot with liner for easy cleanup, add half the celery, onions and carrots. Then place on top of the vegetables the Corned Beef Brisket and apple juice. Add bay leaves, spice packet and pickling spices to the top of the brisket.

Add the remaining celery, onions, carrots and season with salt and pepper as desired.

Cook in Crock Pot/Slow Cooker 6 to 8 hours on low. Add the cabbage and potatoes the last 2 hours.

Remove the brisket and allow to rest 10 to 15 minutes. Then slice as desired and serve.

Serve cabbage/vegetables as desired.