Slow Cooker Corned Beef and Cabbage and Irish Cream Brownies

whatscooking copy (400 x 133)I absolutely love holidays as I’m sure most of you do. St. Patrick’s Day is coming up and food is always at the center of this and most of our holidays. Whether we have a special dessert we always make or the main dish that we just couldn’t live without. Today I’d like to share an easy Corned Beef and Cabbage recipe and an Irish Cream Brownie recipe.

Slow Cooker Corned Beef and Cabbage
1 onion
4 potatoes, peeled and quartered
1 lb. carrots, cut into chunks
3 c. water
3 cloves minced garlic
1 bay leaf
2 tbsp. sugar
2 tbsp. cider vinegar
½ tsp. black pepper
1 3 lb. corned beef brisket cut in half
1 small head of cabbage cut into wedges

Place onion, potatoes and carrots in a 5 qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar and contents of spice packet from the brisket in a small bowl and pour over vegetables. Top with brisket and cabbage.

Cover and cook on low until meat and vegetables are tender, 8 to 9 hours.

*Remember to remove the bay leaf before serving.

Irish Cream Brownies
2 pkgs. Fudge brownie mix
1 c. Irish cream liqueur
2/3 c. vegetable oil
2 eggs

Preheat oven to 350 degrees. Butter the bottom of a 10.5 x 15 inch pan.

Mix brownie mix, Irish cream, vegetable oil and eggs together. Spread batter into the pan.

Bake for 20 minutes, cool completely.

Happy St. Patrick’s Day! Enjoy and be safe!