Island Kitchen Party

  https://www.robinhood.ca/En/Recipes/Shortbread-Meltaways#prepare Here is a link to shortbread melt aways. definitely worth making, once you taste them you’ll be adding them to your Christmas baking routine.

12 tenderflake regular tart shells  5 tablespoons butter melted 1 cup packed brown sugar 2 tablespoons milk  1 teaspoons vanilla  1 large egg beaten  1/2 cup chopped pecans  in a saucepan melt butter mix in the milk sugar and vanilla let cool to the touch before adding the egg. preheat oven 375 f divide the pecan in the  tart shells pour in the filling until half full bake for 15 to 20 minutes let cool completely. 

will be adding more goodness soon...

1 4lb fryer Chicken 4 carrots peeled and cut into 3/4" slices 4 celery cut into 3/4"slices 1 large onion chopped 10 cups water salt and pepper to taste 1- remove giblets from chicken, place chicken, celery,onion and carrots in a large stock pot add water bring to a boil, 2-cover pot wit lid and reduce heat to low and simmer for 1 hour. 3-Remove the chicken and set aside until cool enough to handle, remove the skin and remove the chicken from the bones, discard the bones and skin. 4- cut the chicken into bite size pieces return the meat to the pot along with 1 cup egg noodles heat until noodles are cooked

A cool contest going on here on our small Island called Porktoberfest. Different restaurants compete http://www.peiporktoberfest.ca/restaurants I love sausages so I am thinking about joining the Home chef challenge. I am going to use all locally sources ingredients Have a few tasty ideas stay tuned for my creation.

I love shopping local, I shop for produce at the Charlottetown Farmers’Market . and at roadside stands all summer, I'm so happy that I discovered Bluefield Natural Products for Island beef, pork and chicken all grown natural and organic. At Bluefield they sell these amazing marinated steaks, I am hooked on the 3 pepper and the Monteral spice. I use the Monteral steak in my Philly's I slice it against the grain as thin as i can stir fry in a bit of butter and with some red and green pepper and onion, top it with some ADL Cheddar and Mozzarella cheese served on a hot dog roll baked at buns and things yum yum yum

From Cari's Kitchen 2 lbs White mini potatoes, halved 1 tsp Olive oil 1 red onion, peeled and chopped 1 tbsp Balsamic vinegar 1/2 cup Pesto Sauce 1/4 Parmesan cheese Cook potatoes until fork tender Meanwhile, heat oil in a skillet over medium high heat. Sauté onions until tender, about 3 minutes. Add cooked potatoes and cook long enough to get a golden crust Transfer to a bowl and while hot add the pesto sauce and Parmesan cheese toss to coat. Season with salt and pepper. Garnish with fresh basil.

From Cari's Kitchen 2 Tablespoon taco seasoning mix 1 Tablespoon olive oil 1/2 teaspoon cumin 2 - garlic cloves, minced 4 - fresh chicken leg quarters I prefer breast In a small bowl, add taco seasoning, olive oil, cumin and garlic. Stir until smooth. Rub spice mixture evenly over chicken. Let chicken stand 5 to 10 minutes or cover and refrigerate up to 8 hours. Preheat grill to medium-high, On the grill, lay on the chicken and cover. Cook for 25 to 30 minutes or until done (turn occasionally)

1 medium onion quartered 1 corned beef brisket (2 to 4 pounds) 3 carrots, sliced into 2-inch pieces 1 small turnip, sliced into 2-inch pieces 5 small potatoes, cut in half 1 cabbage,cored and quartered 1 Tablespoon, pickling spice place onions on the bottom Add the corned beef,place the pickling spice on top of meat and then top with carrots turnip and potatoes. Pour in enough water to completely cover the ingredients and meat, and then place the cabbage on top. Put the slow cooker on a low setting and cover. Cook until the beef is tender, about 8 to 10 hours. Plate corned beef atop of cabbage and vegetables, and serve warm.

Sometime before Christmas, My husband Mike and I are watching a show on the Food Network called Diners, Drive ins and Dives, and Guy is visiting a place called the Blue Moon Cafe. They make something that my husband turns to me and says "you have to make that"! So here it is... Capt'n Crunch French Toast 4 cups Capt'n Crunch (no Crunch Berries) 10 slices of toast (I used D'Italiano bread) 4 eggs 1/2 cup whipping cream 1/2 cup of sugar 1 tablespoon vanilla 1 teaspoon cinnamon 10 tablespoons butter whipped cream and mixed fruit for topping Place the cereal in a shallow dish and crush into crumbs with the bottom of a glass, set aside. In another shallow dish mix remaining ingredients. Melt one tablespoon of butter in a frying pan over medium heat, dip piece of bread in the egg mixture then coat with the crumbs. Cook each side for 2-3 minutes until light brown. Repeat for the other 9 slices. Stack 2 pieces of toast on a plate and top with the whipped cream and fruit. ...

Nanny’s Turkey Dressing 6 Slices semi-stale (fresh bread is too soft), cut the bread up into small cubes 2 Tablespoons of butter melted ½ Onion, chopped 1 Celery Stick, chopped fine Herbs are a matter of personal taste We use ½ an envelope of Summer Savory. Salt and Pepper to taste 2 beaten eggs to moisten. Directions Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Add the savory, and allow to cool until just warm. stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use. Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F for 30 to 40 minutes.

meatballs 1lb lean ground beef 1 small onion, minced 1 clove garlic minced 1 egg, lightly beaten 1/4 cup dry bread crumbs salt and pepper to taste Sauce 1/4 cup water 1/4 cup brown sugar 1/4 cup white vinegar 1/4 cup ketchup 1tbsp soy sauce 1 tbsp cornstarch directions Preheat the oven to 350°F In a medium bowl, combine the ground beef, minced onion.garlic, egg, bread crumbs salt and pepper. With a fork, mix together until thoroughly combined. Form into 1 in. meatballs and arrange them on a lightly greased baking sheet. Bake for 20 minutes, until browned, turning them over about halfway through. Drain off any fat. Set aside. In a medium saucepan, whisk together the water, brown sugar, vinegar, ketchup, soy sauce and cornstarch. Add the meatballs and bring to a boil over medium heat. Cook, stirring frequently to prevent sticking, for 15 minutes.

1/4 cup of bread crumbs ( I use Pastene Italian breadcrumbs ) 2 1/2 pounds ground beef 1 medium yellow onion, peeled and diced 2 cloves garlic minced 1/2 teaspoon dried parsley 1 large egg 1 cup ketchup (half for the meat loaf the other half is for the sauce ) 3 teaspoons mustard ( I use French's Bold 'n Spicy Deli Mustard) (2 for the meatloaf 1 for the sauce ) 1 teaspoon coarse salt 2 teaspoons freshly ground black pepper 6 slices of bacon( the thinner the better ) 2 tablespoons brown sugar Heat oven to 350 degrees. place the ground beef, and bread crumbs in a large bowl add onion, garlic and parsley to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in a loaf pan. Wrap the bacon around the loaf and tuck ends under the bottom of the loaf. Sauce- Combine remaining 1/2 cup ketchup, 1 teaspoon dry mustard, and brown sugar in a bowl; stir until smooth. Brush mixture over meatloaf. P...

I love comfort food especially when the weather turns cooler, I think there is no better way to warm up on cool fall evenings then with some corn chowder....Here is my recipe. We have been enjoying this for years! I hope you give it a try! 4 slices of bacon chopped 1 medium onion chopped 1 ½ cups of raw potato diced 1 large can of creamed corn 3 cups of hot water 1 can of evaporated milk 1 tsp each of ... salt ... pepper... red pepper flakes... and paprika 1 Tablespoon butter In a heavy frying pan saute bacon and onions until bacon is cooked. Place in a large pot, add potato, corn and water cover and simmer until potato is Cooked. Add can milk and butter. Salt peper and red pepper flakes. Simmer for 15 mins. If chowder is too thin... Thicken with flour. Add Paprika and Serve Hot! Makes 6 Servings

I have to thank my son in law Mike for introducing this awesome pot luck meal to our family. Walking Tacos 1 lb ground beef 1 (1 1/4 ounce) package taco seasoning 1 (12 1/2 ounce) bag Doritos shredded cheddar cheese shredded lettuce diced bacon chopped tomato sour cream salsa Brown the meat until it is no longer pink. Drain the grease. Add in taco seasoning, following the directions on seasoning package. in a 9x9 casserole place a layer of Doritos A layer of meat,a layer of sour cream,a layer of salsa, a layer of cheese. Add any other toppings you desire (lettuce chopped tomatoes diced bacon) .

Thaw a 2L tub of Cool Whip or whip up a 1L carton of whipping cream 1 pound Cake cut it into 1" cubes. Hammer to crumble up 2 SKOR bars (or use a package of SKOR bits) Mix up 2 packages of chocolate pudding mixes In trifle bowl layer: Half of the cake cubes Half of the pudding Half of the Cool Whip/Whipped Cream Half of the SKOR bar bits Repeat layers. Made Cari's Bridal Shower

My Hubby will be working on Father's Day so we're celebrating today here is a recipe for his favourite Summertime drink! 3/4 cup sugar 3/4 cup water 1 cup lemon juice (4 Lemons) 3 to 4 cups cold water (to dilute) My Hubby will be working on Father's Day so we're celebrating today here is a recipe for his favourite Summertime drink! 1 mix sugar and water until the sugar is dissolved completely. 2 While the sugar is dissolving, squeeze the juice from 4 lemons, enough for 1 cup of juice. 3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice, sliced lemons. Serves 6.

This is a recipe passed to me by my sister...So easy and incredible good! 1 box brownie mix 1 1/3 c. semi-sweet chocolate chips 1 c. creamy peanut butter 3 Tbsp. butter 3 c. crispy rice cereal a batch of butter cream Icing Bake brownies according to package directions in a greased 9×13″ baking pan.cool and top with Butter cream icing, Meanwhile, in a saucepan, combine chocolate chips, peanut butter,and butter. Heat & stir until chocolate is melted (or melt all in microwave, 100% power, for 1-2 minutes, stirring occasionally, until fully melted).Stir in cereal. Pour evenly over Butter cream icing.Cut into bars using greased knife to make cutting easier Butter cream Icing 2/3 cup (150 mL) butter, softened 3 1/3 cups (825 mL) sifted icing sugar 3-4 table spoon milk 1/4 tsp (1 mL) vanilla Preparation: In large bowl, beat butter until light and fluffy. Alternately beat in sugar and milk, making 2 additions of sugar. Beat in vanilla.

1 cup butter 1 cup brown sugar 2 cups chocolate chips 30 crackers (saltines or graham wafer) Line a well greased cookie sheet with crackers or line a cookie sheet with foil and spray with cooking spray. Melt 1cup butter, add 1cup brown sugar and whisk until well mixed. Pour sugar mixture over crackers and bake at 350 F for 8-10 minutes. Remove from oven and sprinkle chocolate chips over top of crackers. Return to oven for 1 minute. Spread chocolate over crackers. Let cool for 5 minutes and place in freezer for 1 hour.

This is my favoutite recipe for peanut butter cookies 2/3 cup Peanut Butter 1/2 cup Margarine 1/2 cup granulated sugar 2/3 cup lightly packed brown sugar 1 egg 1 tsp vanilla 5mL 1 1/4 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 1. In bowl, cream together Peanut Butter, margarine, sugars, egg and vanilla until light and fluffy. 2. Combine flour, baking soda and salt; stir into peanut butter mixture. 3. Shape into 1 inch (2.5 cm) balls and place on ungreased baking sheets. Flatten with fork. 4. Bake at 350 F (180 C) 10 minutes or until lightly browned. Cool on rack.