Kristin's Yummy Stuff

3 pounds potatoes, peeled and boiled in corned beef brine 2 sticks butter 1 1/4 cups hot milk Freshly ground black pepper 1 head cabbage, cored and finely shredded 1 slice of ham steak 1 jar of real bacon bits 4 scallions, finely chopped Directions Mash potatoes thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted water until it turns a darker color (I cooked mine with the corned beef as well). Chop into small pieces. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham and bacon to mashed potatoes, stirring them in gently. Serve with corned beef and cabbage.  Happy St. Paddy's Day!! **Adapted from a recipe on Foodnetwork.com

Ingredients 1 box chocolate cake mix (recommended: Duncan Hines) 1/2 cup coffee liqueur (Khalua) 2 cups fudge sauce (CLick here for my personal recipe), or 1 (16-ounce) jar fudge sauce 3 chocolate covered toffee candy bars , broken into pieces 1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar Directions Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces. Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve. Cook's Note: Assemble the trifle shortly before serving or it will get soggy.