The Gift of Brownies

The Gift of Brownies


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These are a recipe that I use for layering in jars or just making as a brownie base for some of my creations.



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2 1/4 c white sugar

2/3 c cocoa

1/2 c chopped nuts or chips or both (optional)

1 1/4 c flour

1 t baking powder

1 t salt

1/2 c oil

4 eggs

1 t of vanilla or other flavoring

In a large bowl beat oil and sugar, add eggs and vanilla. In a seperate bowl mix dry ingredients, add to wet. Mix until completely blended. Fold in nuts and/or chips. Bake in lightly greased 9x13 pan at 350F for about 30 minutes, until set all the way through.

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In a jar:In a quart jar, add in layers like this. Sugar, cocoa, nuts/chips. Mix flour, baking powder and salt. Add that to the top. Attach these instructions.Empty mix into large bowl. Mix ingredients thoroughly. Add 1/2 c oil and 4 slightly beaten eggs. Mix until completely blended. Spread batter in lightly greased 9x13 pan. Bake at 350F for 30 minutes or until set. Cool in pan.

*Note: I choose to add flavoring when I make them at home. Also to make a filled brownie bar, add cream cheese frosting as a filling and a chocolate glaze(Melt 3-4 oz of semi-sweet chocolate and spread over cream cheese layer). Or make the Cheesecake Swirl Brownie

© 2001-2007 My Island Kitchen

Sour Cream Banana Bread

Sour Cream Banana Bread


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This is a recipe shared by one of my long time internet friends, Ms Glenda!

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1/2 c oil

1/2 c sour cream

1 c sugar

2 eggs

1 cup mashed ripe bananas (2-3 medium)

1 t vanilla

1 1/2 c all-purpose flour

1 t baking soda

1/2 t salt

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Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely.


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© 2001-2002 My Island Kitchen

Snickerdoodles

Snickerdoodles


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Yummy, sweet and cinnamony goodness.

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1 c softened butter

2 eggs

1 1/3 c sugar

1 t vanilla

3 c flour

1 t each baking soda and cream of tarter

1/4 t salt

2 t ground cinnamon

3 T sugar

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In a large bowl, beat butter and 1 1/3c sugar until creamy. Beat in eggs and vanilla. Combine dry ingredients and gradually add to butter mixture, blending thoroughly. In a small bowl, combine cinnamon and 3T of sugar. Roll dough into 1 inch balls; then roll in cinnamon-sugar mixture to coat. Place atleast 2 inches part on greased baking sheets. Bake at 375F until lightly browned. (about 12 minutes). Lett cool on baking sheets for about 1 minute; transfer to cooling racks to cool completely. Store airtight. Makes about 4 1/2 dozen.

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© 2001-2003 My Island Kitchen

Shortbread Crust

Shortbread Crust


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This is the bottom layer to both Lemon Shortbread Bars and Berry Cheesecake Bars.


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3/4 c butter, softened

2 c flour

1/2 c brown sugar

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Preheat oven to 350F. Beat butter add flour and sugar. Mix until all butter is coated with flour and sugar, but still lumpy. Press into 13x9 pan with metal spatuala. Bake in the middle of the oven about 15-20 minutes or until golden and firm.


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© 2001 My Island Kitchen

Saurkraut Cake

Sauerkraut Chocolate Cake


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Another recipe from Bonny Granny. .

Posted by BonnyGranny FarNorthCAon Wed, Jul 5, 00 at 23:02 #### I promised a friend I'd e-mail her this recipe. Since I was typing it up, I decided to put it at the KT recipe thread over at the Recipe Exchange. Darn, it, I couldn't find it. So here it is. Be brave. try it. It will NOT taste like sauerkraut. But don't tell anyone what is in it until after they taste it. Makes a dark, moist cake. Mmmmmmm. Enjoy! bye, BG

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Sauerkraut Chocolate Cake


2 ½ C. Flour (all purpose)

1 tsp. Baking Powder

2/3 C Butter or Margarine

3 Large Eggs

1 C Water (not warm or hot)

½ C Cocoa

1 tsp. Soda (bicarbonate of soda, often called baking soda)

1 ½ C sugar

1 tsp. Vanilla

2/3 C chopped and drained sauerkraut


Put all ingredients except eggs and sauerkraut in an large bowl; beat until blended. -Add eggs, beat well. -Stir in sauerkraut. -Pour into greased and floured 10 X 14 incch pan. -Bake at 350º f for 30 minutes. - Frost as desired. -Will serve 20

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Ranchero Supper Stew

Ranchero Supper Stew


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Beef stew with a mexican flavor twist. Serve with hot biscuits or cornbread.



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2 T oil

1 1/2 lbs beef cubes

1 envelope Lipton Onion Soup Mix

2 cans (16oz each) tomatoes, chopped or whole undrained

1 c water (omit if using crockpot)

2 t chili powder

1 t cumin

2 carrots, sliced (thin if doing on stove top)

1 green pepper, choppped

1/2 c celery

2 potatoes, diced

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In a large skillet, heat oil and brown beef. Add soup mix, tomatoes, water and chili powder Simmer, stiring occasionally, about 30 minutes. Add carrots, pepper, celery and potates; cook covered for 45 minutes, or until vegies are tender and gravy slightly thickened.

Crockpot rules:you can prebrown beef dusted lightly with flour, but it's not necessary. Put potatoes, carrots and celery in the bottom. Add the meat. Then add the seasonings to the tomatoes; add those to the pot with the green peppers. Cook on low for 6-10 hours.

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© 2001-2002 My Island Kitchen

Butterscotch Pumpkin Muffins

Butterscotch Pumpkin Muffins


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Yummy...sweet pumpkin muffins.

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4 eggs

2 c white sugar

1 (15 ounce) can pumpkin

1 c vegetable oil

1/2 c applesauce

3 c all-purpose flour

2 t baking soda

2 t baking powder

1 t ground cinnamon

1 t salt

2 c butterscotch chips

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Preheat oven to 350 degrees F. Lightly grease two 12 cup muffin pans, or line with paper baking cups. Beat the eggs in a large bowl, and mix in the sugar, pumpkin, oil and applesauce. Combine dry ingredients in a medium bowl. Fold into the egg and pumpkin mixture. Before dry ingredients are completely incorporated, fold in chips. Transfer to the muffin pans. 4 Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack. Makes 24-30 servings

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© 2001-2002 My Island Kitchen

Pineapple Cake

Pineapple Cake


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This is a recipe from dear Online Friend, who is now an angel. I thought, that I would put it on my web page in honor of her and to make sure it stays on the world wide web.

Posted by Bonny NorthEastCA on Sun, Feb 20, 00 at 18:15 #### Hi all. My 16 yr. old DGD called me today asking for the following recipe. She just loves it, and wants to make it for a friend's Birthday . Since I was typing it up for her, I thought I would share it with all of my "Buds" here at the KT, too. Hope someone will like it. bye, Bonny (Granny)


PINEAPPLE CAKE .

1 Small can of mandarin oranges (break up well, with fork)

4 eggs, beaten

¾ Cup of oil (like Crisco or Wesson, etc)

1 box Yellow Cake mix (Moist Duncan or Betty Crocker)


Beat all ingredients well, in a large bowl Bake in 3 layer cake pans (8 inch size) Or 1 long pan (9 X 13) Greased and floured. 350 Degrees 15 to 20 minutes or until done. Long pan will take approx. 30 minutes Let cool approx. 10 minutes and turn out onto racks to cool completely. Frost with following recipe.


Frosting

1 large Cool Whip

1 small package instant Vanilla Pudding mix

1 large can Crushed Pineapple with juice.


Mix pudding and pineapple with juice together by hand. Fold in Cool Whip. Frost the cake with this. Must be REFRIGERATED until ready to serve..

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© 2001-2002 My Island Kitchen

Fresh Pear Bread

Fresh Pear Bread


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I found this recipe online. It is one of the quick breads, I put on holiday trays. Recipe From : Just a Spoonful by Phyllis Harper (of Tupelo, MS)



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2 or 3 fresh pears

1/2 cup salad oil

1 cup sugar

2 eggs

1/4 cup sour cream

1 teaspoon vanilla

2 cups flour -- sifted

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup walnuts -- chopped

Pare, halve and core pears; chop to make 1 cup. In large mixer bowl, beat oil and sugar until well blended. Beat in eggs, one at a time; add sour cream and vanilla. Sift together flour, salt, soda, cinnamon and nutmeg. Add to oil-sugar mixture and continue to beat until well blended. Add nuts and pears; mix well with a large spoon. Spoon into well-greased 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour, or until toothpick comes out clean. Cool in pan 10 to 15 minutes. Turn out and cool on rack


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© 2002 My Island Kitchen

Pasta with Sausage Cream Sauce

Pasta with Sausage Cream Sauce


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This is a very filling tasty low-fat recipe. It's from Woman's Day Low-Fat Meals Volume IV, NUMBER 1.



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12 oz uncooked rigatoni or other large-cut pasta

8 oz, sweet Italian-style turkey sausage, removed from casings and crumbled

6 oz small fresh mushrooms, quartered (2 cups)

1 t Worcestershire sauce

2/3 c evaporated skim milk

1 T dried basil

1/4 t pepper

1 package (10oz)frozen green peas, thawed

1/4 c grated Parmesan cheese

Cherry Tomatoes, optional

1. Cook pasta according to package directions, drain. 2. Meanwhile, in medium skillet, brown sausage meat over medium heat. Remove to bowl with slotted spoon. 3.Add mushrooms to drippings in skillet. Cook 3-4 minutes or until lightly browned. Sprinkle Worcestershire sauce over mushrooms, then stir in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3-4 minutes, or until slightly thickened. Add peas and cooked sausage. Cook 1-2 minutes, or until hot. 4. To serve, in large bowl, toss pastawith sauce and Parmesan cheese. Garnish with cherry tomatoes.

Per serving: 535 cal, 30 g pro, 82 g car, 9 g fat, 46 g chol and 638 mg sodium

© 2001 My Island Kitchen

Grandma's One-Bowl Applesauce Cake

Grandma's One-Bowl Applesauce Cake


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This is a recipe my mom used to make when I was a kid. I just came across it.



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2 1/4 c flour

1 t salt

1 t baking soda

1 t cinnamon

1/2 c butter

1 c molasses

1 egg

1 c applesauce

1 c raisins

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Combine dry ingredients in a mixing bowl. Cut in butter. Add molasses, egg and applesauce. Beat well. Stir in raisins. Bake in greased, floured 8" cake pan at 350F for 40-45 minutes. Cool for 10 mintues and turn out on baking rack. Sprinkle with confectioners sugar or glaze while still warm.

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Glaze:Mix 1 1/2 T lemon juice and 1 c confectioners sugar. Drizzle over warm cake.

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© 2001-2002 My Island Kitchen

New York Style Cheesecake

New York Style Cheesecake


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This is my favorite cheesecake recipe. It's smooth and dense and perfect cheesecake in my opinion...



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Crust

1 c graham cracker crumbs

3 T sugar

3 T butter or marg, melted

Filling

4 (8oz) pkgs. Cream cheese, softened

1 c sugar

3 T flour

1 T vanilla

4 eggs

1 c sour cream

Heat oven to 325 F. Crust: Mix crumbs, sugar, and butter; press into bottom of 9" springform pan. Bake 10 minutes. Filling: Beat cream cheese, sugar, flour and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over crust. Bake 1 hour and 5minutes to 1 hour ten minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight

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© 2001 My Island Kitchen

Old Fashioned Molasses Chews

OLD FASHIONED MOLASSES CHEWS


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These are one of my families favorite cookies. I always have to make a double batch. I usually make these without rolling in sugar and frost them with cream cheese frosting.


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¾ c salad oil

¼ molasses

1 c sugar

2 eggs

2 ¾ c flour

1 ½ t baking soda

1 t each cinnamon and ginger

¼ t ground cloves

In a large bowl, stir together oil, molasses, and 1 cup of sugar. Add eggs and beat until smooth. In another bowl, stir together flour, baking soda, cinnamon, ginger, and cloves; gradually add to molasses mixture, beating until well combined. (very important to mix dry ingredients separately) Cover tightly and refrigerate for at least 1 hour or until next day. Place a ¼ cup sugar in a small bowl. Roll dough into 1-½ inch balls; then roll in sugar to coat. Place 3 inches apart on greased baking sheets. Bake in a 350° F oven until slightly browned (10-12 minutes). Transfer to racks and let cool completely. Store airtight. Makes about 2 ½ dozen.

© 2001 My Island Kitchen

Mexican Chicken Casserole

Mexican Chicken Casserole


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This can be baked or cooked in the crockpot.


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1 can cream of celery soup

1 can cream of chicken soup

4 whole chicken breast

1 pkg (12oz) monterey jack cheese

1 pkg (12oz) sharp cheddar cheese

1 sm can Jalepeno relish or 1/2 c salsa

1 can chili WITHOUT beans

½ c milk

1 pkg 8" flour tortillas

Broil chicken and remove skin and bones. Cut meat. Grate cheese. Mix soups, milk, chili, relish and onions all together. Tear or cut the tortillas into bite-size pieces. Layer tortillas alternately with cheese, chicken and soup mixture, starting with soup mixture and ending with cheese on top. Put in covered dish and bake in the oven at 350° F for 1 hour on in crockpot on LOW for 2 hours.

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© 2001 My Island Kitchen

Lemon Shortbread Bars

Lemon Shortbread Bars
Just the right amount of shortbread, sweet and tart.


Shortbread Base

1 1/2 c sugar

3/4 c lemon juice, fresh or Realemon

4 large eggs

1/3 c flour

powdered sugar for dusting

Prepare above Shortbread Base. While baking, prepare topping. In a bowl, whisk together eggs and sugar until well combined and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven heat to 300F. Bake in the middle of the oven until set, about 25-30 minutes. Cool completely in pan and cut into 24 bars. These will keep covered and chilled about 3 days. Sift with confectioners sugar before serving.


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© 2001 My Island Kitchen

Lemon Lush

Lemon Lush


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Mmmmmmmmm...Lemony.....creamy......yummmmmmmm.



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Crust:

¾ c butter, softened

1 ½ c flour

¾ c grated pecans

Mix ingredients and press into 9x13 pan. Bake 15-20 minutes at 350 degrees; cool. (I cool on wire rack for about 15 minutes and then put in refrigerator for about 10-15 minutes.)

1st Layer:

16oz cream cheese

2 c powdered sugar

2 c whipped topping

Juice of half a lemon

Beat cream cheese smooth; mix in powdered sugar and lemon juice. Fold in whipped topping. Spread gently over crust.

2nd Layer:

4 ½ c milk

3 packages instant lemon pudding

Juice of half a lemon

Mix milk with pudding. Add lemon juice. Whip until thick and let set. Spread over cream cheese layer.

Optional: Spread whipped topping over lemon filling. (I put a dollop on individual servings.)

Note: Other flavors of pudding maybe used. Use a t-T of flavoring or Liqueur to compliment pudding, in place of lemon juice.

© 2001-2002 My Island Kitchen

Red Lion Inn Lemon Bread

Red Lion Inn Lemon Bread


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I found this recipe online. It is one of the quick breads, I put on holiday trays. Recipe From : The Red Lion Inn Cookbook



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3/4 cup margarine

2 cups sugar

3 eggs

1 egg yolk

3 1/2 cups flour

1 tablespoon plus 1/2 teaspoon baking powder

1 1/2 teaspoons salt

2 cups lemon pudding -- made from mix or canned

3 tablespoons milk

Preheat oven to 350 degrees. Grease two loaf pans. In a large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each. Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk, and mix until very well blended. Pour the batter into the prepared loaf pans. Bake at 350 degrees for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Yields 2 loaves


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© 2002 My Island Kitchen

Jumbo Biscuits

Jumbo Biscuits


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These are the biggest flakiest biscuits I've ever eaten. This batch is supposed to make 6-7 Jumbo biscuits. If you need more biscuits double the recipe. You can also refrigerate the dough up to a day ahead.



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2 cups all purpose flour

1 T sugar

1 T baking powder

1 t salt

1/3 c shortening (I've used butter, but they are a bit heavy.)

1 c milk

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Mix dry ingredients. Cut in shortening. Add in milk. These will be sticky.Turn out onto well floured surface and knead about 20 times, or until no longer sticky. Pat dough out, until it is about 1 inch thick. Cut with large round cutter. I use a drinking glass.Usually, you will get 6 cut ones, and then push scraps together for one smaller one. Pat extra flour off and bake at 425F for 13-15 minutes. If you need to prepare ahead. Make dough and turn out onto well floured aluminum foil. Seal foil, by tenting over them. Take dough out when ready, turn out on floured surface and go from there.

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© 2001-2002 My Island Kitchen

Healthy Potato Soup

Healthy Potato Soup


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The basis of this recipe came from a book called Family Favorites Made Lighter. It is a very soothing comforting bowl of soup.

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3 med potatoes, peeled and cut up (1 lb)

1 c water

1 c finely chopped onion (1 large)

1 stalk of celery diced

1 whole carrot or a handful of baby carrots, diced

a clove or two of garlic

1 t of instant chicken bouillon granules, or one bouillon cube

1/4 c dry milk powder

2 T flour

2 c skim milk

salt and pepper to taste

2 T snipped parsley or chives

In a large saucepan combine vegies, water, and bouillon. Bring to a boiling; reduce heat. Cover and simmer about 20 minutes or until vegies are tender. Mash slightly. (Do not drain.)

In a small bowl, stir milk powder and flour. Gradually add the milk, stirring until smooth. Stir in the milk/flour mixture into potato mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Ladle into bowls, top with herbs.

Makes 5 servings. Cal-149, pro-7 g, carbs-30g, fiber-1g, sodium-252mg

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© 2001 My Island Kitchen

Hamburger Stew

Hamburger Stew


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This is actually a soup. It's made with simple ingredients and pantry staples. It tastes even better the next few days.



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1-2 lbs ground beef or turkey

1/2 c onion, chopped

1 can condensed tomato soup

2-3 soup cans of water

1-2 T taco seasoning

2-4 small carrots, sliced

2-4 small potatoes, diced

1 stalk of celery, chopped

1 can (16oz) Pork n Beans

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Brown meat with or without the onions. Throw everything in a crockpot. Mix ingredients through. Cook on low for 6-10 hours.

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© 2001-2002 My Island Kitchen

Kian's Favorite Enchiladas.

Kian's Favorite Enchiladas


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The original recipe came from Stephs Country Kitchen. Her link is on my recipe index page. Kian loves these, and pretty much they are a favorite for the whole family. I use Leftover meat for these. You can use whatever you like. Make meatless, by using all cheeses and diced onions. .

10-12 corn tortillas

1 can (19 oz) enchilada sauce (or make your own, see recipe below)

8 ounces cream cheese

1 cup sour cream

1/4 tsp. ground cumin

2 cups shredded or diced leftover meat; chicken, pork, beef, whatever you have or like

2 cups (8 ounces) shredded Monterey Jack cheese, divided

1 cup (4 ounces) shredded Cheddar cheese .

Heat oven to 350°. In large bowl, stir together cream cheese and sour cream until smooth. Add cumin. Stir in meat, 1 cup Monterey Jack cheese and Cheddar cheese. Soften tortillas in the microwave at about at a time between damp paper towels for about 35 seconds. Pour some of the enchilada sauce in shallow dish (pie plate works well). Pour a bit in a 9x13 baking dish to just cover the bottom. Dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup chicken mixture in center of tortilla; roll. Place tortillas, seam side down, in baking dish. Cover with remaining enchilada sauce. Bake for 25 minutes. Sprinkle remaining Monterey Jack cheese over enchiladas and bake 3 minutes longer. Garnish with sour cream and/or guacamole, if desired. ~*~*~New idea: I was in a rush one day to make this dish, and I decided to just "layer" the ingredients and make a "casserole". It worked beautifully. I spread a thin layer of sauce on the bottom of the pan, then the tortillas, then spread a bit more sauce over them. Then a bit of the chicken/cheese mixture, a bit more sauce, tortillas....you get the idea.

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Enchilada Sauce
4T flour
1/4 c oil
2 T chili powder
2 t cumin
1 t salt
2 cloves garlic, minced
2 c hot water
2/3 c tomato sauce
Combine First 6 ingredients in a sauce pan over medium heat. Bubble for 2-3 minutes stirring constantly. Carefully add the hot water and tomato sauce. Simmer about 10-15 minutes before using.

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© 2002-2008 My Island Kitchen

Eggnog Cookies

Eggnog Cookies


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Light, crispy on the outside, soft on the inside buttery cookie flavored with eggnog.



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3/4 c butter, softened

2 egg yolks

1/2 c eggnog

1 1/4 c sugar

1 t vanilla

1/2 t each cinnamon and nutmeg

2 1/4 c flour

1 t baking powder

dash of salt

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Preheat oven to 300F. Whip butter and sugar. Add egg yolks, eggnog and vanilla. Gently mix in dry ingredients. Do Not over mix this batter. Drop by teaspoonfuls onto plain baking sheet. Bake until cookie is just firm to the touch and edges just start to turn golden. About 23-25 minutes.

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© 2001-2002 My Island Kitchen

Eggnog Bread

Eggnog Bread


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This is a yummy change from the norm quick bread. It does taste like "eggnog".



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1/2 c butter, melted

2 eggs

1 c eggnog

1 c sugar

1 1/2 t vanilla

2 t rum extract (optional, or use Rum)

2 1/4 c flour

2 t baking powder

½ t salt

dash or two of nutmeg

Grease bottom of loaf pan. Preheat oven to 350F. Mix all the wet ingredients. Fold in dry. Mix JUST until all dry is moistened. Bake for 40-45 minutes, cool 10 minutes before removing from pan.

© 2001-2002 My Island Kitchen

Egg Bread

Egg Bread


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This is a bread machine recipe, for a rich tasty bread. Makes 1 1/2lb loaf.


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2 eggs beaten plus enough water to equal 1 c plus 2 T

1 1/2 t butter, softened

1 t salt

3 c bread flour

3 T dry milk powder

2 t yeast


Put eggs into measuring cup first, them add water to reach 1 c plus 2 T. Add ingredients in order listed above. Set to basic white bread setting


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© 2001 My Island Kitchen

Cranberry White Chip Cookies

Cranberry White Chip Oatmeal Cookies



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These are a great chewy oatmeal cookie. You can substitute raisins and chocolate chips.

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3/4 c butter, softened

3/4 c packed brown sugar

3/4 c sugar

2 eggs

1 t vanilla

1 c rolled oats

1 1/2 c all-purpose flour

1 t baking powder

1/2 t salt

1 c vanilla/white chips

1 c dried cranberries (Craisins)

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Preheat oven to 350F. Beat butter and sugars until light and fluffy. Add eggs and vanilla, beat well. Add in flour, oatmeal, baking powder and salt. Mix well. Fold in chips and cranberries. Drop by heaping spoonfuls onto ungreased cookie sheet. Bake for 12-15 minutes. These will spread.


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© 2001 My Island Kitchen

Creole Chicken Thighs

Creole Chicken Thighs


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I changed a recipe on the web to fit into my needs. It's set to do on the stove top, but I needed to use the crockpot...So, I spent a few minutes preparing the sauce in a skillet and then putting everything into the crockpot to simmer for a few hours. It smells fantastic!

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6-8 skinless chicken thighs

enough oil or butter to saute vegies in

onion, chopped

green pepper, chopped

celery, medium dice

1 14 oz can of peeled and diced tomatoes or whole and peeled, broke up

1/2 t sugar

1/2 t salt or chicken bouillion cube

2 bay leaves

couple of pinches of cheyenne pepper

1 t of Italian seasoning

4 or 5 very good shakes of hot sauce~~triple the amount for more heat~~

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Saute vegies until translucent. About 3 minutes or so. Add in tomatoes and seasonings. Stir to combine flavors. Put chicken pieces into crock pot and pour sauce over the top. Cook on low for 2-3 hours(It was in the crockpot for 5, and the chicken was begining to fall off the bone at serving). Stove top:Place chicken into sauce, and spooning sauce over top. Cook, covered over medium for about 35 minutes, or until meat is fork tender. Discard bay leaves, and serve chicken and sauce over hot cooked rice.

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© 2001-2002 My Island Kitchen

Creamy Baked Cheesecake

Creamy Baked Cheesecake


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This is my a super simple cheesecake. It is simple to prepare and is versitile. You can also bake this in a 9x13 for bars.



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1 ¼ c graham cracker crumbs

¼ c sugar

1/3 cup melted butter

2 (8oz) pkgs. Cream cheese, softened

1 (14oz) can Sweetened Condensed Milk (fat free can be used)

3 eggs

¼ c lemon juice


Preheat oven to 300 F. Combine crumbs, sugar and butter. Press firmly on bottom of 9" springform pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set. Cool. Chill

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© 2001-2002 My Island Kitchen

Cream Puffs

Cream Puffs


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I started making cream puffs in high school a long time ago. I still love these. You have so many options. You can make them small or large. You can fill them with whatever you like and top them with nothing . The cream filling is traditional but you can use pudding or ice cream. Again powdered sugar is traditional. Melted chips drizzled over the top makes it elegant. The dough is very simple to make. Gives your arm a work out. If you use instant pudding it makes this extremely simple.



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1 c water

½ c butter or margarine

1 c all-purpose flour

4 eggs

Cream filling, pudding, sweetened Whipped Cream or ice cream

Powdered sugar or melted chocolate

Heat oven to 400°F. Heat water and butter to rolling boil in 2 ½ quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating, until smooth. Drop dough by scant ¼ cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with filling of your choice. Replace tops; sprinkle with powdered sugar. Refrigerate until serving time. Makes approximately 12 puffs.

Cream Filling

1/3c sugar

2 T cornstarch

1/8 t salt

2 c milk

2 egg yolks, slightly beaten

2 T butter or margarine

2 t vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool.
Eclairs

Shape dough into a finger 4 ½ inches and 1-½ inches wide with spatula or lightly floured fingers. Bake; cool. Fill with Cream Filling. Frost with Chocolate frosting. Refrigerate until serving time.
Chocolate Frosting
Heat 1 square unsweetened chocolate and 1 t butter or margarine over low heat until melted; remove from heat. Stir in 1c powdered sugar and about 2 T hot water. Beat until smooth and of spreading consistency.

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© 2001 My Island Kitchen

Cream Cheese Pound Cake

Cream Cheese Pound Cake


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This recipe was just shared with me. He said I could post it. He says it came from a cookbook at his moms. I made it for my guys and they love it. It does have great flavor!



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Cream Cheese Pound Cake

3 Sticks of Butter, softened

1 8oz package of cream cheese, softened

3 cups sugar

6 whole eggs

3 cups all purpose flour

dash of salt

1 1/2 teaspoons vanilla extract


Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan; set aside. Cream butter and cream cheese; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and salt, stirring until combined. Stir in vanilla. Pour batter into prepared pan. Bake for 90 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a rack.

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© 2001 My Island Kitchen

Cream Cheese Frosting

Cream Cheese Frosting


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Is there anything better than Cream Cheese frosting? Not in my house. I use it on banana cake, carrot cake, chocolate cake, my Molasses Chews and also works great as a frosting or filling for brownies.



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1/2 c softened cream cheese

1/2 c softened butter

1 t vanilla

4 c powdered sugar

1-2 T milk

Cream butter and cream cheese. Beat in powdered sugar. Add vanilla and milk. Beat until desired consistancy.

*Note: Use less milk for a filling. You can either use all butter or cream cheese too. All butter makes a basic buttercream frosting and all cream cheese is perfect for fillings and Cinnabon Likes.

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© 2001-2002 My Island Kitchen

Chicken N Biscuits

Chicken N Biscuits


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This is a yummy lowfat comfort food! I pulled the recipe out of Taste Of Home Annual Recipes 2000. The submitter is Marilyn Minnick.

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1 medium onion, chopped

2 t vegetable oil

1/4 c all-purpose flour

1/2 t each dried basil and thyme

1/4 t pepper

2-1/2 c skim milk

1 T Worcestershire sauce

1 pkg (16oz) frozen mixed vegetables (I used just peas and carrots, and pre-thawed them, to speed up the cooking process.)

2 c cubed cooked chicken

2 T grated Parmesan Cheese

Biscuits:

1 c all-purpose flour

1 T sugar

1-1/2 t baking powder

1/4 t salt

1/3 c skim milk

3 T vegetable oil

1 T minced fresh parsley

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In a saucepan, saute onion in oil until tender. Stir in flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; boil and stir for 2 minutes. Stir in the vegetables, chicken and Parmesan; reduce heat to low. Meanwhile, combine the flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to a greased 2 1/2qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 375F for 30-40 minutes or until biscuits are lightly browned.

Yield: 8 generous servings. Nutritional Analysis: Per serving; 246 calories, 31 gm carbohydrates, 12 gm protein, 8 gm fat. Diabetic Exchanges: 2 starch, 1 meat, 1/2 fat.

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© 2001-2005 My Island Kitchen

Cappuccino Muffins

Cappuccino Muffins


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These are full of coffee flavor with bits of chocolate and drizzled with white chocolate. They are a big hit at my house.



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2 c flour

1 c sugar

2 1/2 t baking powder

1/2 t salt

1/2 c strong brewed coffee

1/2 c milk

1/2 c oil

1 egg, slightly beaten

1 t vanilla

3/4 c mini chips (I use finely chopped dark chocolate.)

Topping:

2 oz white chocolate

1 T shortening

Combine flour, sugar, baking powder and salt. Add in liquid all at once. Fold ingredients, until almost mixed. Add chocolate pieces, and mix until just combined and chocolate is strewn evenly. Divide evenly into a 12 greased or waxed muffin paper lined muffin pan. Bake at 375F for 15-17 minutes. Let cool.

Topping:Melt chopped white chocolate (or vanilla chips) with shortening in microwave. (On 70% power at 30 second intervals.) Stir until smooth. Drizzle over cooled muffins. .

© 2001 My Island Kitchen

Brunch Pizza

Brunch Pizza


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Yummy simple, filling breakfast or brunch item. We sometimes use this as dinner too. The recipe came from Pampered Chef.

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Crust:

1 pkg frozen shredded has brown patties, thawed and broken apart

1 egg

salt and pepper to taste

Egg Topping:

7 eggs

1/2 c milk

1 1/2 c shredded cheese

Optional Toppings:

Chopped onions

chopped grn pepper

sliced mushrooms

bacon, cooked and crumbled

diced or chopped ham

crumbled browned sausage

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Preaheat oven to 400F. Place parchment paper on baking stone. Combine potatoes and one egg. Spread potatoes on the stone in a circle. Pat down with back of spoon. Season to taste. Bake for 20 minutes. Whisk eggs and milk. Place in microwave and cook on high for 3 minutes. Stir. Cook an additional 3 minutes. Stir. Spread cooked eggs evenly over crust. Top with optional ingredients. Sprinkle with cheese and bake for an additional 10 minutes. Cut into wedges to serve. Yield: 10-12 servings

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THE Cookie Jar Filler

The basis of this recipe came from a Forum Friend named Sol. I made a little change to it. Hubby declared that these are NOW THE cookies!

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1 c softened butter

1.5 c brown sugar
or 1 cup brown sugar and 1/2 c coconut palm sugar

2 eggs

2 t vanilla

2 c all-purpose flour

1/2 c almond meal or ground almonds

1/3 c oat or barley flour

1 t baking soda

1 t salt

2 c chocolate chips, or 4 large handfuls when using the Costco size bag! :o)

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Whip softened butter to spread. Add in brown sugar, eggs and vanilla. Beat until fluffy, light and airy. Add in dry ingredients. Fold in chips. Drop by large teaspoon or tablespoons. (I use either a small or medium metal scoop.) Bake at 325 for about 12 minutes. We like them chewy, so I bake until the dough doesn't look "wet" in the center. Cool on sheet to set a bit more. Finish cooling on a wire rack and let cool completely... ~oh wait we never let cool completely..watch out melty chocolate can burn! LOL


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© 2009 My Island Kitchen

Berry Cheesecake Bars

Berry Cheesecake Bars

The one on the left.

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These are a thin Cheesecake bar on a Shortbread Crust, with a berry layer.


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16 oz cream cheese, softened

2 large eggs

3/4 c sugar

1 t vanilla

3/4 c your favorite berry jam, preserves or spreadable fruit

Shortbread Crust

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Preheat oven to 350F. Prepare the above Shortbread Crust. While baking, beat cream cheese until smooth. Beat in eggs, sugar and vanilla. Spread jam evenly over hot crust. Spread cream cheese over that. Bake about 30 minutes or until just set and slightly puffed. Cool completely and cut into 24 bars. Keep covered and chilled about 3 days.


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© 2001-2002 My Island Kitchen

Banana Snack Cake

Banana Snack Cake


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This "bar" can be made with the frosting that follows, cream cheese or just dusted with powdered sugar.

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1/2 c butter

3/4 c packed brown sugar

1/2 c sugar

2 eggs

1 cup mashed ripe bananas (2-3 medium)

1 t vanilla

2 c all-purpose flour

1 t baking soda

1 t salt

1/2 c buttermilk

1/2 c chopped nuts (optional)

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Cream butter and sugar until fluffy. Beat in eggs, bananas and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in nuts. Pour into greased 9x13" pan. Bake at 350 F for 25-30 minutes. Until toothpick inserted in center comes out clean. Cool on wire rack.

Frosting

1/2 c packed brown sugar

1/4 c butter or margarine

6 T milk

2 1/2-3 c confectioners' sugar

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For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat; cool to luke warm. Gradually beat in sugar until frosting reaches spreading consistency.

© 2001-2002 My Island Kitchen

Duan's Favorite Banana Pudding

Duan's Favorite Banana Pudding


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I think the title says it all...This has got to be one of his favorite goodies.



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1 can (14oz) sweetened condensed milk

1 1/2 c cold water

1 (4oz) package instant vanilla pudding mix

2 c (1 pint) whipping cream, whipped

3/4 of a box of vanilla wafers

3 medium bananas, sliced and dipped in lemon lime soda (or lemon juice)

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In a large bowl, combine milk and water. Add in pudding mix; beat well. Chill 5 minutes. While chilling beat whipped cream. Fold in whipped cream. Spoon 1/3 of the pudding into a dish. Top with wafers and bananas. Spoon in another 1/3 of the pudding and continue layers. Top with last third of pudding. Cover and chill.

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© 2001-2002 My Island Kitchen

Banana Jumbos

Banana Jumbos


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These are my most favorite way to use up speckled bananas. They have a cake like texture.

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1 c softened butter

2 eggs

1 c mashed bananas

1 c sugar

½ c butter milk or sour milk

1 t vanilla

3 c flour

1 ½ t baking soda

½ t salt

1 c chopped nuts (optional)

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Mix well, shortening, sugar and eggs. Stir in bananas, buttermilk and vanilla. Blend dry ingredients. Add to wet ingredients. Chill at least 1 hour. Heat oven to 375°F. Bake 10 minutes or until edges are lightly browned, and cookie is firm to the touch.

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© 2001-2002 My Island Kitchen

Cream Muffins

Banana Cream Muffins


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I just came up with this recipe making some modifications on a basic muffin recipe I found. It was given the "yum" thumbs up.

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1/2 c oil

1/2 c cream, half and half or milk

1 c sugar

2 eggs

1 cup mashed ripe bananas (2-3 medium)

1 t vanilla

2 c all-purpose flour

1/2 t baking soda

1/2 t salt

1 t cinnamon

1/2 c chopped nuts and/or chocolate chips (optional)

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Preheat oven to 350F. Mash bananas. Combine all other wet ingredients into the bananas. Premix the dry. Fold into wet. If adding nuts and/or chips, add just before wet and dry are incorporated. Bake for 20-25 minutes, or until just set and skewer/tester is has no wet batter on it. Makes about 18 muffins.

Variations: I love using the basics of this recipe and doing my thing.


Sweet Potato

Use 1 1/4 c mashed sweet potatoes, 1/4 c walnut oil and 1/4 c Canola, 1/4 t ea cloves and cardamom plus a few grates of fresh nutmeg.

Apple Oatmeal

I ran out of flour and had to make these without time to run to the store. I used 1 c of AP flour, and 3 packets of Instant Apple Cinnamon Oatmeal, plus 1/3 cup of sorghum flour (batter was a bit to wet so needed something more) I reduced the sugar to 3/4 c (because of the sugar in the oatmeal packets) and added one diced fresh apple. Upon tasting them, they were fine, but would have been fine with a full cup of sugar.

Chocolate Chocolate Chip

Make recipe as is, but add in 2 T cocoa powder and up the half n half, milk or cream to 3/4 c. I tossed in two large handfuls of chocolate chips.

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© 2001-2008 My Island Kitchen

Potato Bread

Potato Bread


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Great bread machine recipe. That makes a dense chewy bread. I usually do this in the dough setting. Shape into rounds, let rise again and bake in the oven. This makes a 1 1/2 lb loaf.



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1 ¼ c water

2 T margarine or butter, softened

3 ¼ c bread flour

½ c mashed potato flakes

1 T sugar

1 ½ t salt

2 ¾ t yeast

Place ingredients in order as listed above. Set to basic white bread setting. You can also use rapid cycle or set it for delay. If making rolls...set for dough setting. Shape into rolls. Let rise about 20 minutes, and bake at 350F for about 15-20 minutes.

Peanut Butter Cookies with Vanilla Chips

Peanut Butter Cookies with Chips


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These are my all time favorite Peanut Butter cookies. I use vanilla chips, but any chip flavor that compliments peanut butter will do.



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1 c butter, at room temp

1/2c sugar

1-1/4 c brown sugar, packed

3 large eggs

1 c peanut butter

1 T vanilla

3 c flour

1 t baking soda

1 t salt

1 bag of vanilla chips

In bowl or electric mixer, beat butter and sugars on medium-high speed until creamy. Turn mixer down to lowest speed and add eggs one at a time, mixing well before adding the next egg. Add peanut butter and vanilla. Fold the flour, baking soda and salt into butter mixture. Fold in white chips. Stir until ingredients are well blended. Preheat oven to 375° F. Roll into large walnut size balls, and place 2 inches apart on a baking sheet. Dip fork into a glass of cold water and make a criss-cross pattern, gently pressing dough down. Bake 13-15 minutes at 375° F. Store in airtight container at room temperature or in freezer for longer storage. Makes 4 dozen cookies.

© 2001 My Island Kitchen

Orange Glazed Cranberry-Pumpkin Bread

Orange Glazed Cranberry-Pumpkin Bread


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I found this recipe online. It is one of the quick breads, I put on holiday trays. This is a wonderful moist spicy bread with a tangy Orange Glaze.



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3 1/2 cups flour

1 teaspoon baking powder

2 teaspoons baking soda

3/4 teaspoon salt

1 2/3 cups sugar

2 teaspoons pumpkin pie spice

1 -16 ounce can whole-berry cranberry sauce

1 -15 ounce can pumpkin -- NOT pumpkin pie mix

4 large eggs -- lightly beaten

2/3 cup vegetalbe oil

3/4 cup chopped walnuts

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Orange Glaze:

1 cup sifted powdered sugar

1/4 cup frozen orange juice concentrate -- thawed

1/8 teaspoon ground allspice

Combine 1st six ingredients in al large bowl; make a well in center of mixture. Combine cranberry sauce and next 3 ingredients; add to dry ingredients, stirring just until blended. Stir in walnuts. Pour batter into 2 greased 9x5x3 inch loaf pans. Bake at 350 degrees for a 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

To make glaze, combine all ingredients in a small bowl, and stir until smooth. Drizzle with orange glaze.

Source: "1997 America's Best Recipes, pg.88" Yield: 2 loaves


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© 2002 My Island Kitchen

My Chip/Chunk Cookies

My Chip/Chunk Cookies



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This recipe may look a bit familar, and it is...I just omit 1 of the eggs from the "industry" back of the bag standard, and cut down the sugar. You can use any flavor store bought chip or a combination of them. I prefer cutting my own chunks of Ghiradelli Dark Chocolate or their white chocolate. Baker's now sells "chunks" in the baking aisle of the grocer and they are fine too. I've also used choclate covered raisins. Yumm

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1 c softened butter (preferably unsalted)

1/2 c brown sugar

1/2 c white sugar

1 eggs

1 t vanilla

2 1/4 c all-purpose flour

1 t baking soda

3/4 t salt

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Whip softened butter. Add sugars and whip/beat for 2-3 minutes. Add egg and vanilla. Beat 1 minute or so more. Add in dry ingredients. The dough will look dry. Fold in chips or chunks. Drop by large teaspoon or tablespoons. (I use either a small or medium metal scoop.) Bake at 350 for about 10 minutes. High points on cookies should just be turning brown, and centers should just be set. Cool on sheet to set a bit more. (2-3 minutes.) If you like your cookies just a bit more crunchy, bake no more than 2 more minutes. (I might not have to time right, I use stoneware. But I described what you are looking for.) Move to wire cooling rack and let cool completely...

I use this recipe as my base and then create. I make White Chocolate Macadamia Nut, by using Chunks or vanilla chips and about 1/2 cup of chopped macadamias. You can add a half cup of any chopped nut. I also make Raspberry Chunk cookies. I replace the vanilla with 2 t of Raspberry flavored coffee syrup, use either white or dark chocolate. I'm working on a "healthier version of these too".

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Fluffy Lime Cream Pie

Fluffy Lime Cream Pie


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Simple, cool and refreshing...No baking either!

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8 oz softened cream cheese

1 can of sweetened condensed milk

2-3 large limes, depending on how much lime flavor you like

1 regular size tub of Whipped Topping

green food coloring, optional

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one ready made crumb pie crust (I prefer shortbread.)

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Beat cream cheese. Add condensed milk. Zest two limes. Juice 2-3 limes. Add the zest and juice. Add a few drops of food coloring. Beat well. Fold in tub of topping. Pour into crust and chill until serving.

To make bars:Double filling recipe. Make a bottom crust out of one bag of crushed Nilla wafers, 1/2 c melted butter and 2 T of flour. Mix well together, and press into 15"x11" or 9"x13" pan. Bake at 350F for about 10 minutes, or until set. Let cool. Spread with filling. Note:You can use other citrus flavors too, use appropriate coloring.

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© 2001-2002 My Island Kitchen

Baked Potato Salad

Baked Potato Salad


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You can make this with leftover baked potatoes or freshly boiled potatoes like any other spud salad recipe. I prefer to chill it halfway through the process. The flavors better meld. Just before serving stir in the "garnishes", and adjust "dressing".

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4 cups of cooked potatoes, with or without skin, chopped

3-4 diced sweet pickles

1/4-1/2 finely diced onion (preferably sweet)

2-3 hard boiled eggs, diced

1 c mayo

1 c sour cream

1 t yellow mustard

salt and pepper to taste (kosher and fresh cracked black)

dash or two of garlic powder

several large dashes of chili powder

crisply cooked bacon cut into bite size pieces

1/2-1 c shredded cheddar cheese (sharp)

fresh minced chives or green onion

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Mix mayo, sour cream, mustard and dry seasonings in large bowl. Add in potatoes, onion, pickles and eggs. Stir to coat. Allow to chill for atleast 30 minutes, up to several hours. Before serving, stir in bacon and cheese. Sprinkle top liberally with chives. When adding the "garnishes", check to see if you need to add more "dressing". If you like it a bit more creamy, add mayo and sour cream equally, 1 teaspoon at a time.


© 2001 My Island Kitchen

BLT Pasta Salad

BLT Pasta Salad


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1 c mayonaise or Mircle Whip

1/3 c chili sauce

1/4 c lemon juice

2 t sugar

1 large tomato chopped, seeded

1/4 c sliced green onions

4 c thinly sliced lettuce

8 slices bacon, crumbled

4 oz grated cheddar cheese

7 oz wagon wheel macaroni, cooked


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Make sauce with first 4 ingredients. Stir in mac, tomato, and onions. Cover; chill. Stir in lettuce and bacon before serving.

© 2001 My Island Kitchen

Black Bean Soup

Black Bean Soup


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This is such a simple soup. You start with cans and end with yummmm!!!



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1 can of black beans, drained and rinsed

1 can of chopped, diced, peeled tomatoes (plain or seasoned or with chilis or jalapenos)

1 can chicken, beef or vegie broth

1 of any of those cans of water

several cups of left over meat, chopped, shredded or strips

1/2-1 c frozen corn

couple cloves of garlic, minced

1 generous t of cumin

1 generous t of chili powder

Mix all in a crockpot or covered saucepan and simmer. Just needs to heat through, but taste best if it can simmer together several hours.

****Now**** Add your favorite vegies or meat..If it becomes a bit to thin, I add some potato flakes, a little leftover mashed potatoes will work too. Even just cornstarch and water. If you like a bit more heat, add a can of diced green chilies. Make it your own...It's too easy, and can be made and served in about 15 mintues.

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© 2001 My Island Kitchen

Round Steak in Creamy Gravy

Round Steak in Creamy Gravy


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The basis of this recipe came from a book called Family Favorites Made Lighter.

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12 oz boneless beef round steak or cube steak, cut into serving pieces

2 T flour

1/4 t pepper

1 c water

1 t beef bouillon granules or cube

1/2 12oz can (3/4c) evaporated skim milk

1 T flour

Trim fat from beef. In a small bowl mix flour and pepper. Press flour into meat. Spray cold skillet with non stick spray. Preheat skillet over medium heat. Brown meat on both sides in hot skillet. Add water and bouillon to skillet. Bring to a boiling; reduce heat. Cover and simmer about 1 1/4 hours or till the meat is tender. Remove meat from skillet; keep warm.

For Gravy, gradually stir the evaporated milk into the 1 T flour until smooth. Stir the flour mixture into the pan juices. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Serve gravy over meat.

Makes 4 servings. Cal-150, pro-20g, carbs-10g, fiber-<.5g, fat-3g sodium-302mg

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© 2001 My Island Kitchen

Beef Steak with Fresh Tomatoes

Beef Steak with Fresh Tomato Sauce


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Fresh, healthy recipe, using summer bounties.

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2 lbs ripe tomatoes, peeled and rough chopped

Olive Oil

4 garlic cloves, sliced

salt

pepper

fresh oregano, basil and/or parsley

6 small rump or sirloin steaks.

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Cook first 5 ingredients until soft and tomatoes just begin to release some liquid. Add herbs to taste. Set aside. Pound steaks to 1/4", season with salt and pepper, pan sear in olive oil. Pour tomato sauce over top, cover and cook about 5 more minutes.

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© 2001-2002 My Island Kitchen

Basic Meatballs

Basic Meatballs

I love meatballs...These are my basic meatballs. Use them for meatball subs, spaghetti and meatballs, sweet and sour meatballs or even meatball stroganoff.

3 lbs ground beef

2 T bread crumbs

2 eggs, lightly beaten

1 t Italian seasoning

1 T granulated garlic or powder

generous amount of fresh cracked black pepper

1 t kosher salt

1/4 c fresh grated Parmesan cheese

1/2 c finely chopped cooked bacon (optional)



Combine all ingredients well. Roll into walnut size balls. Bake at 375-425F for 10-15 minutes. If you are making them to use later: Let cool; lay out on cookie sheet put in freezer and freeze for about an 30 minutes. Plop into freezer bag or container...Now, you can take out what you need, when you need them.

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© 2001-2002 My Island Kitchen