Happy St. Patrick’s Day

This is so tasty, you may never go back to old-school corned beef.
    Preheat oven to 350. Place fat side up in a baking pan
1 corned beef brisket, rinsed, don’t use the spice packet
   Cover with foil, bake for 2 1/2 hours or until fork-tender. Drain, score with a knife,    stud with
whole cloves
   baste with
ginger ale
   brush on glaze, return to oven and bake for 30 – 40 minutes uncovered. Let cool for 15 minutes,
       slice across the grain


   Stir together  
1/2 C prepared mustard
1/2 C + 2 TBSP brown sugar

                                                        DIJON-BUTTERED CABBAGE

    Cut in half, remove core and cut into 1/2″ slices
1 medium head of cabbage
    Steam covered for 6 to 8 minutes until crisp-tender, drain, drizzle with Dijon butter and season
    with sea salt and pepper.

1/2 C butter
   Stir in
2 1/2  TBSP Dijon mustard

                                                       LEPRECHAUN TREASURE DESSERT

The leprechauns keep this hidden until the end of the meal for good reason. You might wish to dig out a Halloween cauldron to serve this dessert sprinkled with gold (chocolate) coins; this treasure has layers of rich chocolate goodness. You may wish to make your own or buy these ingredients:

1 pan of brownies (9″ x 13″ size)
1/2 gallon good-quality mint and chip ice cream
fudge sauce
whipped cream
shaved chocolate


   Bake brownies according to package directions, then cool and break into large chunks

   Warm in a sauce pan
1 1/2 C heavy cream
   Add and stir until melted
16 oz. milk chocolate chips or chocolate bars
1 tsp vanilla


    In a chilled bowl, whip until soft peaks form
1 1/2 C heavy cream or whipping cream
1/4 C powdered sugar
1 1/2 tsp vanilla


  In a cauldron or other container layer:
fudge sauce
ice cream
fudge sauce
ice cream
fudge sauce
whipped cream

Sprinkle with shaved chocolate and serve with gold coins

Thank you Beth for posting this delicious recipe on Mint.com!


Don’t forget to join Kim Power Stilson and me on March 17th at 3 p.m. Eastern as we talk about all things Irish. Did you know the Irish once saved civilization? Here’s your link:  http://www.byuradio.org/listen

Archimedes’ Pizza for Pi Day

For all you neo-classic Greek enthusiasts who live for Pi Day 3.14., here is a recipe I invented to pay homage to the great Archimedes and his discovery of pi (pizza that is.)


The number and symbol for pi are credited to the Greek genius Archimedes who lived in the third century. This Greek pizza entree for Pi Day is a tribute to the brilliant man, whose last words were “Don’t disturb my circles.”
            Preheat oven to 400°. In a large mixing bowl stir together
2 C hot water
2 TBSP sugar
2 TBSP yeast
            Leave in a warm place until foam covers the surface. While the yeast is rising, lightly grease two 10” x 15” rimless cookie pans with olive oil, set aside. When foam covers the surface of the yeast/water mixture, add
4 C. bread flour
2 C. whole wheat flour
1 TBSP salt
1 TBSP olive oil
            Mix until a smooth dough is formed, Divide in half. Divide each half into thirds. Make a  pi symbol π and place one on each baking pan. Flatten the dough with your hands. Let rise until you can make a dent in the dough and it doesn’t puff up. Add
roasted garlic Alfredo sauce
shredded mozzarella cheese
            Add any of your favorite Greek toppings:
roasted chicken
red onion rings, thinly sliced
julienne spinach leaves
pepperoncini slices
Kalmata olives, sliced
sautéed mushrooms
marinated artichoke hearts
basil pesto
tomatoes, quartered
            Top with
crumbled Feta cheese
            Bake at 400° for 20 minutes or until the edges are golden brown.

Serve with a salad of sliced cucumbers, pepperoncini, mushrooms, spinach, sliced red onion, Kalmata olives and tomatoes dressed lightly with Greek salad dressing.