Happy St. Patrick's Day!!

This photo was taken this past weekend at a St. Patty's Day party. David had the best hat attire there! They served green beer in a keg and green punch! They also had Irish music and lots of fun people.

 

This next photo is from work today with us girls wearing our green! We have Leah, Andrea, Lacey and me!

We are having Amber, Preston and Audrina over for dinner tonight and our dinner is already cooking in the crock pot. We are having Corned Beef and Cabbage with Carrots and Potatoes. Green beer and Green Apple Martini's will be enjoyed by all. 

 The recipe comes from the Food Networks Sandra's Money Saving Meals. I just cut up the potatoes and added it to the crockpot to save time. It was a little full in there, but I think it will come out great!

Corned Beef:

• 3 pounds corned beef brisket with spice packet
• 2 carrots, cut into 2-inch pieces
• 2 medium onions, chopped
• 1 small head green cabbage, cored, roughly chopped
• 2 cups apple juice
• 1 cup water

Potatoes:

• 1 1/2 pounds baby red potatoes, sliced in 1/2
• 1/2 stick butter, softened
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

For Corned Beef:

Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.

For potatoes:

Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.