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St. Patrick’s Day was named of St. Patrick. Born as Maewyn Succat, he was born a Roman Briton who was captured by pirates and turned into a slave in Ireland. As a slave he became a Christian. He escaped Ireland only to be captured by the French, which gave him the opportunity to study Monasticism.
He claimed he had a dream where he was to convert Ireland to Christianity. He wasn’t well received on the main land of Ireland so needed to start in some of the off shore islands.
He used the shamrock to teach the idea of the Trinity to the Irish people.
He is believed to have died on March 17, 461 AD. The celebration of the day started in the 17th century and continues til this day.
me down and out with a cold that is nasty enough to take away my voice and energy,
my sweetheart was kind enough to make supper. Since it was St. Patrick’s
Day he chose to honour St. Patty’s Day and made an Irish inspired meal for us. (A first for us!)
Corned Beef (original recipe here)
3 pounds corned beef, trimmed of fat
1 tablespoon honey
2 tablespoons brown sugar
1 tablespoon prepared Dijon mustard
10 whole cloves (or you can use 1/2 teaspoon ground cloves)
Unwrap the corned beef, and remove the seasoning packet (use it in another recipe, such as roasted cabbage and potatoes) and trim as much of the fat from the meat as you can.
Rinse the corned beef under a bunch of cold water in a colander to wash away a bunch of the sodium.
(If you have time, you can even submerge the meat overnight in the
fridge in a tupperware of cold water to release the excess sodium. In
the morning, dump the water.)
In a small bowl, make a paste of the honey, brown sugar, mustard, and cloves.
Rub this mixture on all sides of the meat. Place the meat into your crockpot, and cover.
Cook on low for 8 to 10 hours, or until meat pulls apart easily with a fork. Let sit for 15-20 minutes before slicing.
Irish Cream Bundt Cake (recipe)
- 1 cup chopped pecans
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish cream liqueur
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup Irish cream liqueur
- Preheat oven to 325
degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl,
combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup
oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed.
Pour batter over nuts in pan.
- Bake in the preheated
oven for 60 minutes, or until a toothpick inserted into the cake comes
out clean. Cool for 10 minutes in the pan, then invert onto the serving
dish. Prick top and sides of cake. Spoon glaze over top and brush onto
sides of cake. Allow to absorb glaze repeat until all glaze is used up.
- To make the glaze: In a
saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a
boil and continue boiling for 5 minutes, stirring constantly. Remove
from heat and stir in 1/4 cup Irish cream.
Irish Champ (original Recipe here)
1 Package Mashed potatoe mix (we use the kind you get at Costco) uses milk and water
1 bunch green onions
1/4 cup milk
Heat water with thinly sliced green onions and butter in it.
Add the milk (as called for in potatoe mix recipe)
Add the mashed potatoe mix
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