Raspberry Blueberry Muffins

These muffins are dangerously delicious. I highly advise using the foil muffin liners. Paper liners result in you having to lick half of the muffin out of the paper, and they're easier to enjoy all in one piece. Also, don't make them when you're home alone with children who won't eat them, because you will eat all of them.

2 C. brown sugar

3/4 C butter

6 egg whites

2 C vanilla yogurt

2 1/4 C flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 C oats

1 C blueberries (fresh or frozen)

1 C raspberries (fresh or frozen)

Preheat oven to 375.

Melt butter on stove and add brown sugar. Let cool.

Leave eggs out to room temperature. Mix whites until fluffy, then add to the butter mixture. Add yogurt. Combine dry ingredients, then add to wet mixture gradually. Stir in berries. Fill muffin tins 3/4 of the way, and sprinkle with sugar in the raw. Bake for 20 to 25 minutes.

Makes close to 3 dozen.

Corned Beef and Cabbage

Just in time for St. Patrick's Day I am going to share three delicious ways to cook corned beef and cabbage. 

1. Simmering Corned Beef Brisket*

1 Corned beef brisket, point cut (2-3 lbs.)

1 Head of Cabbage

2 lbs. red potatoes

Place corned beef brisket flat side down in a large pot.  Cover with water.  Most briskets will come with a small packet of seasonings.  If yours doesn't, add 20 peppercorns and 2 bay leaves to the pot.  Bring to a boil.  Cover, reduce heat and simmer 2 1/2-3 hours or until meat easily separates. 

During the last 15 minutes of cooking, add cabbage that has been quartered.  (The whole head of cabbage probably won't fit into the pot.)  When the meat is fully cooked, remove from water and let sit 15 minutes.  Slice against the grain and serve.

Serve with boiled red potatoes, horseradish sauce, and/or spicy mustard.

2.Roasting Corned Beef Brisket

Place corded beef brisket in a roasting pan and cover with seasoning packet (or 20 peppercorns and 2 bay leaves).  Cook at 350 for 1 hour per pound. 

During the last 15 minutes of cooking, quarter the head of cabbage and place in a medium pot.  Add a small amount of water and plenty of kosher salt.  Steam until the smell of cabbage permiates the air.

Serve corned beef and cabbage with boiled red potatoes.

3. Mom's Cheap and Easy Corned Beef and Cabbage

This is the method we all grew up on and the one my kids prefer.

1 can of corned beef (Sounds gross, but isn't.), sliced

1 head of cabbage

2 lbs red potatoes

Place quartered red potatoes in the bottom of a large pot.  Add kosher salt and cover with water.  (Don't fill the whole pot with water, just enough to cover the potatoes.)  If you have a steaming tray insert, add it here.  Cover potatoes with layers of cabbage leaves.  Top cabbage leaves with slices of canned corned beef.  Cover and bring to a boil.  Boil until the smell of cabbage permiates the room.  By then, the cabbage should be a brighter green, and the potatoes should be cooked. 

Remove the corned beef and place on a platter.  Remove cabbage with a slotted spoon.  Drain potatoes.  Serve with butter and coarse ground pepper.  Serves 4.

*I found that the first method made everything a bit slimy (which was perfect for my 10 month-old, but not for me).  The kids still really liked it, but I would recommend one of the other two methods.