Wednesday, February 23, 2011

Slow Cooker Corned Beef & Cabbage

I love corned beef! I also love cabbage! Therefore, this dish is one of my absolute favorites! Some of you may have never heard of corned beef, let alone actually eaten it. But don't turn your nose up too soon, just give it a try! With Saint Patrick's Day approaching, this dish should be a great representation of Irish cuisine! I hope you broaden your palate and give this dish a try!

Slow Cooker Corned Beef & Cabbage

1 (4 lb) Corned Beef Brisket with Spice Packet
1 large onion, sliced
8 large carrots, cut into 2-inch pieces
2 bay leaves
3 garlic cloves, sliced
1 (14 oz) can beef broth
2 Tbsp dark brown sugar
1 1/2 Tbsp prepared mustard
1 tsp caraway seeds
1 small cabbage, cut into 8 wedges

Trim fat from brisket. Place onion and carrot in a 6-quart slow cooker; place brisket on top of vegetables. Sprinkle bay leaves and garlic slices over brisket. Combine spice packet from brisket, beef broth, brown sugar, mustard and caraway seeds; pour over brisket. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 8 hours. Add cabbage and cook on LOW an additional 1 1/2 hours or until cabbage is tender. Remove and discard bay leaves. Cut brisket across grain into slices; serve with cabbage, carrots and onions. Makes 6-8 servings.

Thursday, February 10, 2011

White Chocolate Cranberry Bars

Have you ever just had a day when you really just wanted to bake something? You wanted something sweet and delicious, but you had minimal ingredients and did not want to go to the grocery store. Well I was having one of those days when I found this recipe! This recipe is supper easy and has very few ingredients. It is a great quick dessert. It doesn't even require a mixer! Just stir it all together by hand! I hope this recipes comforts your sweet tooth!

White Chocolate Cranberry Bars

1 box White Cake mix
1/3 cup butter or margarine,  melted
1 Tbsp water
2 eggs
1 ½ cups dried cranberries
1 cup white chocolate baking chips

Heat oven to 350 degrees. Grease bottom only of 9x13 pan with shortening and lightly flour. In a large bowl mix cake mix, butter, water and eggs with spoon until dough forms. Stir in cranberries and baking chips. Spread evenly in pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely. Enjoy!

Saturday, February 5, 2011

Penne With Pumpkin Sauce

I know I said that we do not eat pasta often, but lately I have found some pasta recipes we actually really enjoy! So I might be posting a few more pasta dinners over the next few months. At first glance this recipe did not sound like something I would normally make, but I thought I would give it a try. It turned out to be amazing! It is also a very affordable dinner. Pumpkin, cinnamon, nutmeg and pasta kind of sound weird together, but I promise you it will be a huge hit! I hope you step out of your comfort zone and give it a try!
Penne with Pumpkin Sauce
Penne With Pumpkin Sauce

2 Tbsp Unsalted Butter
1 onion, chopped fine
1 red bell pepper, chopped fine
2 garlic cloves, minced
½ cup canned solid-packed pumpkin
1 cup chicken broth
½ cup water
2 Tbsp heavy cream
dash of Ground Nutmeg
¼ tsp Ground Ginger
1/8 tsp cinnamon
Salt & Pepper to taste
½ pound penne pasta
3 Tbsp minced fresh parsley
Freshly grated Parmesan cheese

Over moderate heat, melt butter in a large deep skillet. Add onion, pepper and garlic, stirring until softened. Stir in pumpkin, broth, water, cream, nutmeg, ginger, cinnamon, salt and pepper, stirring occasionally for 10 minutes. While the sauce is simmering, cook the penne in salted boiling water until al dente. Drain pasta, reserving 1 cup of the cooking water. Add penne to the sauce, cook the mixture over moderate heat for 1-2 minutes, stirring and thinning the sauce as desired with the reserved cooking water. Stir in parsley. Remove from heat. Divide between 2 plates and top with Parmesan cheese. Enjoy!