Shamrock Dip

1 (8 oz) pkg. Cream Cheese
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt

· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers

Shamrock Dessert Pizza

Bake a sugar cookie dough crust (Pillsbury works well) shaped like a shamrock on the Large Round Stone. Cool well.
Combine 8 oz. softened cream cheese and 1/3-cup sugar and spread over cooled cookie.
Whisk together 1 box instant pudding (use pistachio or white chocolate with added green food coloring) and 1 pint half-and-half.

Let sit 5 minutes to thicken then spread on top of cream cheese mixture.
Top with shaved white chocolate and green sprinkles.

Refrigerate for 30 minutes before serving

Shamrock Dip

1 (8 oz) pkg. Cream Cheese
1/4 cup mayonnaise
2 T Dijon Mustard
2 1/2 oz corned beef, chopped
2 T chopped red onion
2 teaspoons freshly snipped parsley
1/4t salt

Soften cream cheese
Chop Beef and onion
Snip Parsley
Mix and serve with bread or crackers

Rockin' Rueben Ring

¾ pound Corned Beef
1/3 cup Extra Mild Sweet and Sauerkraut
¼ cup Chopped Onion
1/3 cup fresh parsley
1 cup Swiss Cheese, shredded
3 Tablespoons Bacon Flavored Thousand Island Dressing
2 cans refrigerated crescent rolls
1 teaspoon ground black pepper
1 egg white, whipped

· Preheat oven to 350°F.
· Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams using Baker's Roller. (Note: Do not seal points overlapping in middle)
· Chop Corned Beef and onion with Food Chopper and place in Classic Batter Bowl.
· Snip Parsley with Kitchen Shears and add to Batter Bowl
· Grate Swiss Cheese with Deluxe Cheese Grater into Grate Container.
· Add Cheese, Sauerkraut, Dressing and Pepper to Batter Bowl and mix
· Using Large Stainless Steel Scoop, evenly spoon mixture onto arranged crescent rolls.
· Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form ring. Tuck last end under the first.
· Lightly brush egg white over dough using Pastry Brush.
· Bake 20 - 25 minutes or until golden brown
· Cut and Serve using Slice and Serve

Corned Beef and Cabbage (5 star recipe from the Food Network!)

One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper

Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.