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Happy St Patrick’s Day

Happy St Patrick’s Day! This was fun!

The shining star for this entirely homemade meal was the TOH Dessert! My college son said it reminded him of these little moist muffins he used to have for breakfast while between classes. He is trying to guess what the special ingredients are.

My husband said he wants more but will hold back and have another slice for breakfast. This was so very easy to create. I would not change anything.

The recipe now has a big star next to the recipe in my TOH Annual Recipes 2014 book, Page 224. Yes, I will definitely make this again.

Pistachio Cake with Walnuts

The corned beef cabbage recipes came from the food network site. It is delicious and I have saved the recipe.

Food Network Corned Beef and Cabbage

Years ago, I printed a Frozen Texas twister margarita drink from It looks like they are no longer around, but I was able to find this one, which is the same. My printed recipe is very stained.

Frozen Texas Twister

The bread recipe came from the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. I shared the recipe on here this past week.


Sage Chips

🌿Sage Potatoes. Or Sage Potato Chips.🌿

I will make these again. These are fun when you bite in to them – the flavor is delicious. I’m sharing close ups of the process of creating these. These are like thin potato sandwiches with a leaf of sage sandwiched between each. I sliced the potato with a mandolin slicer (1/4 inch blade); soaked the slices in cold water to draw out some of the starch, and to help the potatoes achieve a better crisp/crunch; melt unsalted butter in dish; coat each slice in the unsalted butter; lay a slice on cookie tray; add sage leaf; lay another slice on top; sprinkle fine sea salt —-black pepper—-garlic powder (not garlic salt as it would be too powerful) – if you want – you can flip each sandwich and sprinkle the other side. Bake in a preheated 350° oven for 20 minutes on one side; flip and bake 15 minutes on other side.

Play with the time as all ovens vary – after the first batch; the second batch baked faster. We found the longer these sat out at room temperature – the better they tasted and the crunchier they became (like potato chips)

I also found these baked better on Parchment paper. I used foil on second batch, they stuck to it, and they had more butter sitting around, and on top of each piece, whereas the parchment soaked all of that up and they did not stick to it.


I tried to grab a photo before Jim finished them; he i̶s̶ ̶e̶a̶t̶i̶n̶g̶ ̶t̶h̶e̶m̶= ate them all.

Maple Sweet Potatoes

Maple sweet potatoes: 3 medium sweet potatoes, peeled and cut in to 1 inch pieces, 1 cup of water in IP (you can put the potatoes in to a steam basket or just drop them in the water which is what I did); – set the pressure release to sealing; Select steam – set cooking time to 5 minutes at high pressure.

When finished – Quick release; strain the potatoes; add potatoes back to the pot –add 2 Tbsp unsalted butter; 3 Tbsp of dark maple syrup; 1/4 tsp kosher salt; 1/4 tsp ground cinnamon. Using a potato masher – mix this all together

If you want: toast some pecans and sprinkle over the top along with 1/2 tsp orange zest

For a casserole: Put this all in a dish – preheat over to 325 – top with marshmallows. Bake for 25 to 30 minutes until the marshmallows are golden brown on top.

We prefer maple syrup over brown sugar in a sweet potato casserole, and only toasted pecan topping. If you don’t have maple syrup – try brown sugar – the main part of sharing this dish I just made is I used the steam function. The potatoes did not take long, and they were a perfect consistency