March Recipes

Posted by Elizabeth Goodman in Just for Fun Wednesday, March 16, 2011

Heres what little leprechauns look forward to on St. Patricks Day: a magical snack that can add color to the grayest March afternoon. Pot of gold not included.

Taste A Rainbow Cupcakes

Ingredients

White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)

Instructions

Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR DROPS OF FOOD COLORING
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow - 12 drops
Orange 12 yellow and 4 red drops
Red - 18 drops

Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Corned Beef and Cabbage Recipe

The hardest part about making this Crockpot corned beef and cabbage recipe is trimming the fat off the corned beef. If you get the butcher at your supermarket to do it for you, this Crockpot corned beef and cabbage recipe will take less than 10 minutes to prepare!

Serve this corned beef and cabbage with roasted potatoes for an Irish feast the whole family will enjoy.

Ingredients:

1 2- to 3-pound corned beef brisket
1 medium onion, sliced
zest of 1 orange
3 Tbsp. brown sugar
1/4 cup coarse-grain or Dijon mustard
1 cup apple juice
1 medium head cabbage, cut into 8 wedge

Preparation:

1. Trim corned beef of excess fat (or have the butcher at your supermarket do this for you).
2. Place sliced onions in the bottom of the Crockpot stoneware. Lay corned beef on top.
3. Sprinkle orange zest and brown sugar over corned beef. Spread mustard over top. Pour juice over corned beef.
4. Cover and cook corned beef on low 8 hours or high 4 hours.
5. Add cabbage and stir to coat with pan juices. Cook another 1-2 hours.

Makes 6-8 servings of corned beef and cabbage.

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March Recipes

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