I made this recipe for our January Cookbook Club meeting to see if it could be added to the holiday treats list next year.
Although I am a fudge snob and didn’t think it counted as “real” fudge (because no soft ball stage, no candy thermometer, needed to set in fridge, etc.), the FIve-Minute Fudge Wreath was a big hit at Cookbook Club.
The recipe called for optional decorations with red and green candied cherries, which I couldn’t find in my last-minute dash to the supermarket, so I decorated my wreath with the leftover walnut halves and butterscotch chips.
I would definitely make this again, and think it would be perfect for a dessert buffet or holiday potluck offering.
It’s time to think about corned beef and cabbage! Before the weather turns springlike and we start planning meals around asparagus, fiddlehead ferns, and rhubarb, St. Patrick’s Day is a chance to make one more stick-to-your-ribs winter meal in the slow cooker.
Slow-Cooker Corned Beef and Cabbage
Martha Stewart has a recipe for Slow-Cooker Corned Beef and Cabbage that looks easy and traditional.
Reading through the comments, I see that the directions given in the video differ from the directions in the recipe printed on the Web site, so you might want to watch the video. I think it’s mainly a difference in how to arrange the meat and vegetables in the slow cooker.
My husband usually makes our St. Patrick’s Day boiled dinner, so I’ll see if he wants to take a chance on this Crock Pot version. I’ve had good luck cooking brisket in the slow cooker, so I don’t see why this recipe wouldn’t work.
Slow Cooker Irish Beef Stew
This recipe for Slow Cooker Irish Beef Stew on Cook Smarts looks good!
As the description in the recipe post by Jackie Sun says: “What’s not to like about chunks of tender, slow-cooked beef, carrots, potatoes, and onions infused with not just Guinness, but red wine as well?”
I especially like this recipe because both the flour and the Guinness stout are optional ingredients, which makes the recipe easily convertible to a gluten-free one.
Crock Pot Lamb Stew
This is the recipe I’m least likely to try, because I don’t like the idea of eating lamb, but my husband loves lamb and I love him, so sometimes I at least think about making something with lamb.
This recipe for Crock Pot Lamb Stew from The Reluctant Gourmet seems easy and do-able. If you like lamb, why not try it?
One tip from the site is never to but pre-cut cubes of meat sold for stew. So much for convenience! It’s likely to be from various cuts and you don’t know what you’re getting, says The Reluctant Gourmet.
Irish White Bean and Cabbage Stew
I came up with a surprising number of possibilities when I googled “vegetarian Irish slow cooker recipe”, but this one for Irish White Bean and Cabbage Stew from Forks over Knives sounded best to me., Most of the recipes seemed pretty similar – using beans and pearled barley in place of meat – I also liked the sound of Crock Pot Meatless Irish Stew from The Examiner, which is bean-less and full of root vegetables, but I would have to find out where to buy nutritional yeast around here before trying that recipe.
Thank you for reading through my curated collection of St. Patrick’s Day Slow Cooker Recipes that I haven’t tried yet! If you try any of them, please let me know!
If you can’t get enough, check out these links. I didn’t have the patience to look through all these slideshows today!
Weekend Cooking is a weekly feature hosted by Beth Fish Reads, linking up food-related posts. Click here for links to this week’s Weekend Cooking posts on Beth Fish Reads and other blogs.
For a coffee hour at the library today, we offered St. Patrick’s Day-themed refreshments, featuring, of course, a big plate of Irish soda bread with butter on the side.
Since someone else was baking the Irish soda bread, I brought something sweet that I thought would appeal to any kids who were dragged along came to the event with their parents – Pot O’ Gold Chex Mix.
Done in the microwave, the Pot O’Gold Chex Mix came out sweet and crunchy. Following the advice of commenters on the Betty Crocker site where I found the recipe, I separated out the marshmallow “charms” and added them in at the end with the M&Ms. I’m going to experiment with a gluten-free version of this recipe. The butter and brown sugar mixture is naturally gluten-free, and so are Corn Chex and peanuts. Lucky Charms come close, but are not certified gluten-free, so I would substitute gluten-free Rice Chex and mini-marshmallows for the Lucky Charms.
These mini chocolate cupcakes with buttercream frosting were gluten-free, but I didn’t tell anyone, and I don’t think anyone knew the difference. The only thing I noticed was that the paper cupcake holders came away from the cupcakes.
For those who wanted a more healthful snack, there were green fruit cups.
I’m all about the sweets, but hubby is making the boiled dinner and picked up the Guinness for tonight and tomorrow.