Corned Beef and Cabbage and Pistachio Cupcakes

Chrissy and I had our St. Patrick's Day dinner followed by some delicious Pistachio Cupcakes. And we started out the day with green pancakes and green milk, of course! Corned Beef and Cabbage

1- 2-3 lb. corned beef

1 small head cabbage, cored and cut into 6 wedges

baby carrots, however many you want

1 medium onion, peeled and cut in half and sliced

3 white rose potatoes, scrubbed and cut in half

3 red potatoes, scrubbed and cut in half

Put corned beef and liquid and seasoning packet in a large pot. Cover with water and bring to a boil. Cover and let simmer for 2 1/2 hours. Add sliced onion, carrots, and potatoes. Cover and simmer for 15 minutes. Add cabbage that has been cut into 6ths. Cover and simmer until the vegetables are tender, about another 15 minutes. Remove to a platter. Remember to slice the corned beef across the grain.

That's it! This is such a simple dish and gives a big return on flavor.

These outrageously yummy cupcakes come from the Taste of Home magazine. I got it off my cousin's friend's cooking blog. They are very dense and moist, kind of like a carrot cake. For the frosting, I made a half batch of cream cheese frosting and then added half a large carton of lite cool whip, and of course--green food coloring. This would be great as a one-layer cake or a bread too.

Pistachio Cupcakes

1 3/4 cups flour

2/3 cup sugar

1 small package instant pistachio pudding mix

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 1/4 cups milk

1/2 cup canola oil

1 tsp. vanilla extract

green food coloring, optional (I added 2-3 drops)

Cream Cheese frosting OR tinted cool whip for the top

In large bowl, beat the eggs, milk, oil and vanilla. Add the dry ingredients and mix until blended. Fill paper-lined muffin cups 3/4 full. Bake at 375* for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Add food coloring to frosting if desired. Frost cupcakes.

YIELD: 1 dozen