I could not resist this crafty bit of LEPRECHAUN MAGIC!!
It is from a child's craft site,
A Differentiated Kindergarten but I think it would be a HILARIOUS SURPRISE for any member of your family, first thing in the morning!! or your PARTY GUESTS after a few beers!
Don't want to dress in all green or wear the obvious Shamrock Tee-shirt? Try a fun and festive nail design!
How about a GREEN French manicure or the Irish flag?
MUST HAVE ST. PATRICK'S DAY FOODS
|HOMEMADE CORNED BEEF AND VEGETABLES|
- 2 quart(s) water
- 1 cup(s) coarse salt
- 1 tablespoon(s) pink curing salt
- 1/2 cup(s) sugar
- 1 teaspoon(s) coriander seeds, crushed
- 1 teaspoon(s) mustard seeds, crushed
- 1 teaspoon(s) black peppercorns, crushed
- 1 cinnamon stick, crushed
- 4 dried bay leaves, crushed
- 8 whole cloves
- 5 pound(s) flat-cut beef brisket
- 1 medium onion, halved
- 1 medium celery stalk, halved
- 1 medium carrot, peeled, halved
- 1 pound(s) baby turnips, peeled, trimmed
- 1 pound(s) baby carrots, peeled, trimmed
- 1 medium head cabbage, cut into 8 wedges
- 1 pound(s) small red potatoes
- Dijon mustard, for serving
- Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
- Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
- Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
- Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
- Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
- Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
Rainbow Cupcake Ingredients:
- 1 white or yellow cake mix plus ingredients
- Red, Orange, Yellow, Green, Blue and Purple Coloring
- White Buttercream Frosting
- Red, Orange, Yellow, Green Blue and Purple Colored Sugar
- Mini muffin tins
- Mini cupcake liners
Prepare cake mix or other cake recipe. Divide batter into 6 bowls and add coloring to each bowl.
I added about 1 cup of batter for the Red, and then a little less for each color. Add 1 tablespoon of batter to each cupcake liner.
Bake at 350 degrees for about 10 minutes or until a toothpick inserted comes out clean.
To assemble the Rainbow you will need…
- Red – 20 cupcakes
- Orange – 17 cupcakes
- Yellow – 14 cupcakes
- Green – 11 cupcakes
- Blue – 8 cupcakes
- Purple – 6 cupcakes
Fit a decorator bag with a giant round tip, add the frosting to the bag. Pipe on a small amount of frosting and immediately add colored sugar.
End your St. Patrick’s Day toast off with a hearty ‘Sláinte!’ (pronounced ‘slawn-cha’),
which means Health! and is the equivalent to ‘Cheers!’
|Personalized Shamrock Beer Mug|