"What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired."

Ingredients
3 pounds corned beef brisket with spice packet 10 small red potatoes 5 carrots, peeled and cut into 3-inch pieces 1 large head cabbage, cut into small wedges

Directions
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Prep Time:
10 MinCook Time:
2 Hrs 25 MinReady In:
2 Hrs 35 Min

5 servings

Ingredients:

• 2 medium tomatoes
• 1 large cucumber
• 3 oz can pitted black olives
• 1/2 tsp pepper
• 1 tsp salt
• 6 oz uncooked colored rotini noodles
• 8 oz cucumber ranch dressing

Cook noodles, drain, rinse Slice tomatoes and cucumber into half coin slices (peel cuke leaving some green stripes). Cut olives in half. Mix all ingredients with the noodles. Stir in dressing. Chill well and toss before serving about 8 to 10.

Ingredients:

1 container 6 oz plain yogurt

1 whipped cream cheese 8 oz

1 cool whip 8 oz

1 ready made 9" chocolate graham pie crust

Fold together yogurt, cream cheese, and 6 oz of the cool whip. (do not beat or whip)

Add 2 small drops mint extract and green food coloring. (too many

drops will make the filling too loose) Fill crust with mixture. Carefully spread remaining cool whip on top. Sprinkle with chocolate jimmies or shaved chocolate.

Chill very well before serving.

Keep refridgerated until serving.

Serves 8.

This recipe can be adjusted with flavored yougurt and cream cheese without extract or food coloring. (strawberry, mixed berry, colored jimmies, etc.)

Ready in less than 30 minutes

Ingredients
4 tilapia fillets
2 tablespoons olive oil
1 tablespoon Creole seasoning, or to taste
3 tablespoons butter
2 cloves garlic, minced
1 cup Alfredo sauce

Directions
Preheat an oven to 425 degrees F (220 degrees C).
Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste,
then place into a 9x13-inch baking dish. Bake in the preheated oven until the flesh is
no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic,
and cook until the garlic has softened and the aroma has mellowed, about 2 minutes.
Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep
warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with
additional Creole seasoning if desired.

Servings Per Recipe: 4

Amount Per Serving
Calories: 435
Total Fat: 35g
Cholesterol: 89mg
Sodium: 1089mg
Total Carbs: 4.4g
Dietary Fiber: 0.2g
Protein: 26.3g

Ingredients
1 large cucumber, peeled and cut into chunks
2 small cucumbers, peeled leaving stripes of skin and sliced
1 large heirloom tomato, seeded and diced
1/3 small onion, finely chopped
1/4 cup champagne vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons agave nectar, or more to taste
1 pinch sea salt, or to taste freshly ground black pepper to taste

Directions
Place the cucumber chunks and slices in a large bowl
with the tomato and onion. Whisk together the champagne vinegar,
balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy.
Pour dressing over the vegetables. Gently toss to coat.
Cover and refrigerate for at least 1 hour before serving.

Nutritional Information
Amount Per Serving Calories: 54 | Total Fat: 2.4g | Cholesterol: 0mg

Nutritional Information
Cooler Than A Cucumber Salad
Servings Per Recipe: 6

Amount Per Serving

Calories: 54
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 70mg
Total Carbs: 8.4g
Dietary Fiber: 1.1g
Protein: 1g

Chile Barbeque Sauce
"This is a great spicy sauce for grilling meats or dipping chicken wings."

Prep Time:5 Min Ready In:5 Min Servings:60

Ingredients
1 (12 ounce) jar honey
1 (18 ounce) bottle barbeque sauce
1 (12 ounce) bottle chile sauce
1 tablespoon dried minced onion flakes
1 teaspoon garlic powder

Directions
In a large bowl, mix honey, barbeque sauce, chile sauce, dried minced onion flakes and garlic powder. Apply generously to meats while grilling.

Nutritional Information
Amount Per Serving
Calories: 40
Total Fat: 0g
Cholesterol: 0mg
Sodium: 94mg
Total Carbs: 10.2g
Dietary Fiber: 0.1g
Protein: 0.2g

1. Combine equal parts honey, sugar and water in a saucepan.
2. Boil the mixture, stirring occasionally, until thick.
3. Remove from heat and let cool
4. Cut strips of brown packing tape, punch a hole on one end and loop a piece of string through the hole.
5. Dip the strips in the thick honey mixture and hang outside to dry, about 30 minutes.
6. Hang the strip in the area of worst infestation, and replace often.

Low-Fat Lemon Souffle Cheesecake

A lemony no-bake cheesecake has
a secret ingredient -- low fat cottage cheese -- for creaminess.
Prep Time:15 Min Ready In:4 Hrs 15 Min Servings: 8

Ingredients
1 HONEY MAID Honey Grahams, crushed, divided
2/3 cup boiling water
1 pkg. (4 serving size) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 (8 ounce) container PHILADELPHIA Fat Free Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping

Directions
1. Sprinkle half of the crumbs onto side of 8- or 9-inch springform pan
or 9-inch pie plate sprayed with cooking spray.
2. Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Cool 5 minutes. Pour into blender container.
Add cheeses; cover. Blend on medium speed until smooth, occasionally
scraping down side of blender container. Pour into large bowl.
Gently stir in whipped topping.
3. Pour into prepared pan; smooth top. Sprinkle remaining crumbs
around outside edge. Refrigerate 4 hours or until set.
Remove side of pan just before serving.
Store leftover cheesecake in refrigerator.

Nutritional Information
Amount Per Serving
Calories: 138
Total Fat: 0.8g
Cholesterol: 6mg
Sodium: 546mg
Total Carbs: 8.9g
Dietary Fiber: 0g
Protein: 12.1g

I will try to post on this blog once a week.

Maybe I will have a great recipe, or tips and tricks, or maybe a funny story.

Whatever I think might be useful or interesting.