Cabbage & Potato Bake

Cabbage & Potato Bake - Listed in Vol I Cookbook - Just in time for St. Patty's Day to use with your parade catches.

 

Ingredients:

 

1 Cabbage, about 2 - 2 1/2 Lbs

2 Large Idaho Potatoes

12 Oz Bacon, diced

2 Cups Onions, peeled and sliced lengthwise

1 Tsp Salt

1 Tsp Pepper

2 Cups Chicken Stock

 

Directions:

 

Preheat oven 375. Rinse cabbage and remove tough outer leaves. Cut cabbage into quarters and remove hard core. Place cut side down in roasting pan. Peel potatoes and cut in half  and then cut each half into quarters and arrange in roasting pan, alternating with cabbage pieces. Fry bacon in skillet for 7 minutes. Add sliced onions, salt and pepper and cook until soft about 5 minutes. Evenly distribute bacon mixture and pan drippings over vegetables, then pour chicken stock on top. Tightly cover pan with foil and bake 1 1/2 hours.

Remove pan from oven and allow to sit covered for 15 minutes before serving. 

 

Brown Sugar Pound Cake Cupcakes with Bailey's Irish Creme Frosting

Brown Sugar Pound Cake Cupcakes with Bailey's Irish Creme Frosting - Listed in my Vol I Cookbook - Just in time for St. Patrick's Day

Ingredients:

 

3 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
2 Sticks Butter, Room Temp
2 1/4 Cups Packed Brown Sugar
4 Eggs, Room Temp
3/4 Cup Buttermilk

 

Bailey's Irish Cream Frosting

 

3 Sticks Butter, Room Temp
4 Cups Powdered Sugar
3 Tbsp Bailey's Irish Cream
1/2 Tsp Vanilla

Directions:

 

Preheat Oven 325. Line muffin tins with paper liners. Whisk together in bowl, flour, baking powder and salt.

With electric mixer on med-high, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time. Scrape down sides of bowl. Add flour mixture in three batches, alternating two additions of buttermilk. Divide batter into lined cups and bake rotating tins halfway through, about 25 mintues or until tester comes out clean. Cool on wire racks.

 

Baileys Irish Cream Frosting:

 

With electric mixer on med-high, cream butter until smooth. Reduce speed to med. Add powdered sugar, 1/2 cup at a time, scraping sides, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds to aerate frosting. Add Bailey's and vanilla and beat until combined and smooth. 

 

White Wine Sangria

White Wine Sangria. This is listed in my Vol I Cookbook. Nice and Refreshing: 

 

Ingredients:

6 Cups Ice

1 1/2 Apples, Sliced

1 1/2 Peaches, Sliced

6 oz Light Rum

1 1/2 Bottles White Wine

3 Oz Peach Schnapps

3 Oz Sour Apple Pucker

6 Oz Fresh Lime Juice

4 Oz Fresh Lemon Juice

1/2 Cup Simple Syrup

6 Oz Sprite

6 Oz Club Soda

 

Directions: In a large pitcher, add ice, then fruit and then follow up with all other ingredients. Cover and shake well. Simple Syrup: Equal amounts of sugar and water, heated until sugar dissolves; cool.