Slow Cooker Recipes For St. Patrick’s Day

(KTVI)-Want a St. Patrick’s Day feast but don’t want to be stuck at home all day Sunday? Vicky Braun is an O’Fallon, MO resident and slow cooker guru. She has some ideas for you and your crock-pot this green holiday.

Braun has invented a kitchen gadget called the Lid Pocket which conveniently attaches to the side of most slow cookers and holds the lid, freeing up countertop space and your hands to stir, season, and plate.

Website: Check Out Vicky Braun on Pinterest

Roasted Cabbage and Potatoes — Slow Cooker Recipe
Ingredients:
1 small head of cabbage
12-14 colorful baby potatoes
10-12 whole cloves of garlic
1/4 cup olive oil
2 T balsamic vinegar
1 t kosher salt
1/2 t black pepper

The Directions.
Wash vegetables
Cut potatoes into 1 inch chunks (I didn’t peel them)
Cut cabbage into wedges, don’t worry about separating the leaves
Throw veggies into the crockpot with the whole garlic cloves
. Add olive oil, salt, pepper, and balsamic vinegar. Toss with hands to coat thoroughly

DO NOT ADD WATER.

Cook on high for 3 hours or low for 4-6. The vegetables are done when the potatoes reach desired tenderness. The cabbage will get a little caramelized and crispy around the edges where they touch the crock walls. That’s okay–it tastes good!

Slow Cooker — Chocolate Fudge Pudding Cake Recipe

The Ingredients:
1 3/4 cups brown sugar
1 cup flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoon melted butter
1 teaspoon vanilla
1 3/4 cup hot water
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/4 cup shredded coconut

The Directions:
Read this all the way.  You need to only use some of the brown sugar and cocoa powder at first.

In your crock pot stoneware insert, mix 1 cup of the brown sugar, the cup of flour, 1/4 cup of the cocoa powder, the baking powder and salt. Wisk in the milk, melted butter and vanilla.

In a separate bowl, mix the remaining 3/4 cup of brown sugar, 1/4 cup of cocoa powder and 1 1/2 cups of hot water. Add the chocolate chips and the coconut.

Pour over the stuff in the crock pot. The chocolate chips and the coconut will fall to the bottom and you won’t be able to see them. This will be a bummer.

Cover and cook on low for 2-4 hours or until a toothpick comes out clean.

Irish Cream Coffee in the Slow Cooker

The Ingredients (serves 4)
3 cups strong black coffee
1/4 cup Irish Cream Liqueur
1/3 cup heavy whipping cream
1 tablespoon cocoa powder
4 tablespoons sweetened whipped cream (the stuff in the can, or make your own)

The Directions
Use a 2-quart slow cooker for this one, or DOUBLE everything for a 4-quart (might be a fun idea for bunco or scrapbooking night).

Combine the coffee and Irish cream in your slow cooker.

Stir in the whipping cream and cocoa powder.

Cover and cook on low for 3 hours, or until the liquid is as hot as you like your coffee to be.

Serve in mugs with a dollop of sweetened whipped cream.