Homemade Irish Cream

Prior to St. Patty's day a co-worker and I were conversing about several Irish recipes - mainly Corned Beef and Cabbage. He had told me that a dear friend of his always made sure to have him for over for dinner and some good ol' homemade irish cream. Me, being me, was shocked that someone would actually go out of there way to make Irish Cream. I actually thought - really - you can make Irish Cream. But the more I thought about it, I realized that was a really stupid comment. You can virtually make anything you want if you want to take the time to do so. So the next day at work, I got my very own bottle of homemade Irish Cream from this little ol' gal and it was devine - absolutely devine. It was the best Irish Cream I've ever had. I really enjoy a good bottle of Irish Cream but I don't treat myself to it very often because the good stuff can be quite pricey. However - I was lucky enough to get the recipe to share with all of you. I'm not sure I'll ever buy Irish Cream again.

Irish Cream
makes 1 quart

1/2 cup White Rum
3/4 cup Whiskey (any kind)
2 cups Half and Half
1 small can sweetened condensed milk
2 Tablespoons Chocolate Syrup
1 teaspoon vanilla

Put in a blender and blend away. Store in a quart jar and use at your leisure. Make sure to keep it refrigerated.

Corned Beef Hash

So St. Patty's day has come and gone. It felt like it was around for well over a week or so. Tons of festivities over the weekend, lots of beer drinking and your typical Corned Beef and Cabbage Dinners being eaten. I guess you could say I'm your stereotypical Irish woman. I come from the McCoy and McWilliams families. I have the red hair and enjoy a good stout beer from time to time. But in my life - I don't ever recall having corned beef and cabbage. I vaguely remember my mom trying to make the dish that supposedly every Irish family should have on St Patty's Day. However, if my memory recalls correctly - it was horrendous. Now, my mom, is an awesome cook and how could you mess something up that is supposed to be so simple. So, because I'm Irish and because I love to cook new things - I decided to try my own hand at Corned Beef and -- well Corned Beef Hash. I love cabbage but I wasn't so sure about boiled cabbage. To top it off, my husband is -- well lets say -- not a BIG connoisseur of vegetables. I new if I made the traditional Corned Beef and Cabbage I would be the only one eating it and eating it for an entire week. So then my brain starts working and I think - what about Corned Beef Hash. He's not crazy about onions but he loves a good crispy potato and meat - usually any type of meat. He's definitely a meat and potato man. So here's my take on Corned Beef Hash. This was my first attempt at even cooking Corned Beef and honestly, it was quite delightful. So here's a recipe for you to enjoy! Good Day!

Corned Beef Hash
1 to 2 cups cooked corned beef chopped
1/2 cup diced onion
2 cups diced potatoes

Put some oil in a sautee pan. Add your potatoes and season with salt and pepper. Cook them until they are crisp and tender. Add your onions and sautee until lightly soft. Then add your cooked corned beef and warm it all through.

To cook the corned beef - I did mine in the crock pot with 1 can of beer, 2 cans (just fill up the beer can) of water or until it fully covers the meat. Add the spice packet that comes with the corned beef and cook on low for 8 hours. You can also do this in a roasting pan or dutch oven pan and bake at 350 for several hours. Package directions should give you a time frame.