Food Fun!

Food Fun!

Please feel free to share these food pics, as long as you credit and link back to my blog page where you found the food pic.

Thanks & enjoy!


Hollow bell of Trombone cake
with removable large and small mouthpieces at far, right end
Hollow bell of trombone cake
Trombone cake 2012
Front view of husband's 2012 birthday cake
Strawberry Cake
Hope & Faith - celebrating birthdays together
Easter Cross Cake 2011
Creamy Parmesan Shrimp and Okra
Orange Cream pastry, sliced open
Chocolate “Lasagna” Cake
Wedding Reception cake
Easter Cross Cake 2010
Side view of iPod Birthday cake 2010
Steelhead Trout
Corned Beef Brisket, Cabbage & Carrots
Glazed Roasted Duck a l’Orange
Coconut Macaroons
Lemon Ginger Shrimp & Scallops over Wilted Spinach

Crock Pot Corned Beef Brisket & Cabbage

Please feel free to share my recipes, as long as you credit me and link back to my blog page where you found the recipe.

Thanks & enjoy!


It’s almost time for St. Patrick’s Day!  I took the beef brisket out of the freezer to thaw this morning and looked up my recipe for Crock Pot Corned Beef Brisket & Cabbage to be sure I have everything I need.  I thought others might like to see it – it’s so simple in the crock pot!  I didn’t take a pic last year, but will try to add one after I make it this year.  😉 Happy St. Paddy’s!!  😀

Edited to add pic from this year… did I mention bread to soak up all that juice from cooking is a stellar idea?  😉

Corned Beef Brisket, Cabbage & Carrots


  • 4 lb Corned beef brisket
  • Water
  • ¾ cup Apple cider vinegar
  • ¾ cup Distilled white vinegar
  • 3-4 tablespoons brown sugar
  • 5 rounded teaspoons whole grain Dijon mustard
  • ½ cup chopped or minced dehydrated onions
  • 1 tsp onion powder
  • ¼ tsp ground yellow mustard – powder
  • 2 bay leaves – crushed
  • Head of cabbage
  • Carrots – sliced


  1. Spray crock pot with oil.  Place beef and juices from packaging into crock pot and almost cover with water.  Add remaining ingredients, except for vegetables & blend well.  Cook 4-6 hours on high or 8-10 on low.
  2. Wash vegetables & slice cabbage into wedges about 2” thick.
  3. Once beef is cooked, remove and place on dish to rest.  Add vegetables to liquid and continue cooking about 20-30 minutes until tender, but still slightly crisp.
  4. Serve hot with liquid from cooking covering beef & vegetables.

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