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2 boneless chicken breasts (cut into bite size pieces)
1 red bell pepper (seeds removed and diced)
1/2 cup zucchini (diced)
2 cloves of garlic (chopped)
2 scallions (chopped)
2 1/2 tbs. olive oil
2 tbs. soy sauce 10 lettuce leaves (cold and crisp)
1. In a large skillet, put 1 tbs. olive oil. Add garlic, zucchini and red bell pepper. Brown for two minutes. Stir frequently. Remove and set to the side. 2. Add a tbs. of olive oil to skillet. Cook chicken. Stir frequently for about 5-6 minutes. Make sure chicken is cooked. 3. Add scallions, soy sauce and remaining 1/2 tbsp. olive oil. Stir well. Add cooked zucchini and peppers. 4. Cook for additional 3-5 minutes. Chicken should be white/cooked on the inside.
5. Wrap chicken in pieces of lettuce. (See photo.)
1 Betty Crocker chocolate cake mix, baked according to package directions.
1 can Betty Crocker Chocolate Frosting (classic)
2 cups milk chocolate chips
1 cup dark chocolate chips (optional)
4 dozen lollipop sticks
1. Cook chocolate cake mix and let cool thoroughly.
2. Once your cake is cooled, crumble cake into a large bowl.
3. Add 1/2 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting a little at a time. Cake mixture should begin to become thick, not to sticky.
4. Roll a tablespoon full of cake into cake balls.
5. Put cake balls on a pan with waxed paper. Put in freezer for 2 hours. Then remove.
6. In a small microwave bowl, heat the milk chocolate chips until they are melted. Stir until smooth.
7. Press the end of a stick into the center of your cake ball.
8. Dip cake ball into milk chocolate. Place pops on wax paper. Return to freezer for 15 minutes or let air dry.
9. *Optional: Melt the dark chocolate chips. Stir until smooth. Pour dark chocolate into a Ziploc bag. Decorate the cake ball (see photo) Let cool in freezer for 15 minutes.
4 lbs. corned beef brisket
1 1/2 cups brown sugar
2 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness)
Preheat oven to 300 degrees.
1. Rinse the beef in cold water and pat dry.
2. Place the brisket in a roasting pan. (with a cover)
3. Rub the brown sugar on the corned beef. Coat the entire beef.
4. Pour the bottle of beer around, and gently over the beef.
5. Cover and place in oven. Bake for about 2-2 1/2 hours. (Check 90 minutes in. If the beer is almost all absorbed, add another 6 ounces.) *You don’t want it to dry out.
Allow to cool down for about 5 minutes before slicing.
Serve with potatoes, cabbage and mustard.