Grasshopper Bars

Happy St. Patrick's Day!!!

If I was more creative, my kids would be sporting cool green hairdos today ala this mom. Alas, my kids have to settle for normal hair and eating this fun mint dessert.



I have been craving Grasshopper Bars, or mint brownies, for awhile now. My own mom made these treats for us growing up and they are just as good as I remembered!

A little goes a long way with these, they're pretty rich!

Click here for my entire St. Patrick's Day menu and shopping list.

printable recipe

Grasshopper Bars

Brownies:
1 brownie mix, prepared according to package directions. I like to follow the more "cake-like" directions for this recipe, if you have that option.

Filling:
1/2 cup butter, softened
3 oz cream cheese, softened
2 1/2 cups powdered sugar
1 tsp mint extract
green food coloring

Frosting:
1 cup (6 oz) semi-sweet chocolate chips
1/3 cup butter

Prepare and bake brownies according to package directions in greased 13x9 inch pan. Set aside to cool.

In medium bowl, cream together the butter and cream cheese for the filling, until light and fluffy.

Add powdered sugar, mint extract, and a few drops of food coloring. Beat until smooth.

Spread the green filling on the cooled pan of brownies.

In a small bowl, melt butter and chocolate chips together in microwave. Heat on high for 30 seconds, stir, then heat and stir in 10 second intervals until smooth.

Spread chocolate frosting over mint filling. Refrigerate for at least an hour, or until firm.

Cut into small squares and serve.

Irish Soda Bread

Confession #1: I am not Irish.

Confession #2: This is the first Irish Soda Bread recipe that I have made, or even tasted.

Confession #3: I am listening to "Sherry" by Frankie Valli as I type this. (I also may or may not have taught my children to sing "Big Girls Don't Cry.")

Okay, so that third confession was completely random, but the first two do have a point.

That point is, I may not be an expert on Irish Soda Bread. I don't know if this is the most authentic recipe, or even if this is the most delicious version out there, but I do know three things.

#1: It was pretty stinking good!

#2: It was easy!

#3: Nathan is hilarious when he sings "Cry-yi-yi" (see Confession #3 above if you have no idea what I am talking about).

What does this mean (besides the fact that my son will most likely grow up to be embarrassed to be seen in the same room as me)? Well, it means the recipe is blog-worthy! I hope you enjoy it as much as we did.

Click here for the entire St. Patrick's Day menu and shopping list.

I adapted this recipe from one found on allrecipes.com.


printable recipe

Irish Soda Bread

4 cups all-purpose flour
1/4 cup white sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup buttermilk
1 egg
1/3 cup raisins
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375F. In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, and 1/2 cup butter. I used my stand mixer on low speed for this. Stir in the egg, 1 cup buttermilk, and the raisins. Turn dough onto a lightly floured surface, knead lightly, and form into a round loaf-shape.

Place dough onto a greased baking sheet. Combine the melted butter and remaining buttermilk and brush onto the dough.

With a sharp knife, cut an X into the dough.

Bake for 45-50 minutes, brushing occasionally with butter mixture, until a toothpick inserted into the middle comes out clean. Let cool then cut into wedges and serve.

Corned Beef and Cabbage

This was my first attempt at making (and eating) Corned Beef and Cabbage. I was a little nervous, but it turned out so good! I purchased a 3 lb flat cut (versus point cut) corned beef brisket with spice packet and ended up with 4 hearty servings of food. As in it fed myself, my husband, our two kids, and two very hungry 19 year old missionaries, with just a couple of bites to spare.

Click here for the entire St. Patrick's Day menu and shopping list.

I adapted this recipe from one found on allrecipes.com.

printable recipe

Corned Beef and Cabbage

3 lb corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces (or half a bag of baby carrots)
1 head cabbage, cut into wedges

Place corned beef into a large pot or dutch oven and cover with water. Sprinkle with the spice packet and place lid on pot. Bring contents to a boil, then reduce heat and simmer for 2 1/2 to 3 hours. When the meat has about 45 minutes left, add the whole potatoes and the cut carrots.

Cover and cook until the potatoes are almost fork tender. Remove the meat and let rest on a plate, covered, for 15 minutes. Add the cabbage to the pot of vegetables, cover and cook for 15 minutes.

Place the cabbage in a bowl.

Slice the meat and arrange the potatoes and carrots around it. Serve with the cabbage.