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The Island Chef

Sunday, August 21, 2011. Mini Cupcake Ice Cream Cones! These mini cupcake treats are classic for the hot summer! 1 box of mini ice cream cones. 1 box cake mix. 1 pk almond bark (vanilla). 1 Prepare cake as directed on box. 2 Fill mini cones with 1T. (3/4 full) of cake batter. 3 Bake about 20 minutes at 350 degrees until cake has puffed over the top of cone. 4 Remove from oven and allow cupcakes to cool. 5 Break apart almond bark and microwave 20 seconds at a time until melted and add vanilla. Place remai...

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Sunday, August 21, 2011. Mini Cupcake Ice Cream Cones! These mini cupcake treats are classic for the hot summer! 1 box of mini ice cream cones. 1 box cake mix. 1 pk almond bark (vanilla). 1 Prepare cake as directed on box. 2 Fill mini cones with 1T. (3/4 full) of cake batter. 3 Bake about 20 minutes at 350 degrees until cake has puffed over the top of cone. 4 Remove from oven and allow cupcakes to cool. 5 Break apart almond bark and microwave 20 seconds at a time until melted and add vanilla. Place remai...

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4 1/2 t vanilla

5 decorating sprinkles

6 instructions

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8 asia witherington

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The Island Chef | theislandchef.blogspot.com Reviews

https://theislandchef.blogspot.com

Sunday, August 21, 2011. Mini Cupcake Ice Cream Cones! These mini cupcake treats are classic for the hot summer! 1 box of mini ice cream cones. 1 box cake mix. 1 pk almond bark (vanilla). 1 Prepare cake as directed on box. 2 Fill mini cones with 1T. (3/4 full) of cake batter. 3 Bake about 20 minutes at 350 degrees until cake has puffed over the top of cone. 4 Remove from oven and allow cupcakes to cool. 5 Break apart almond bark and microwave 20 seconds at a time until melted and add vanilla. Place remai...

INTERNAL PAGES

theislandchef.blogspot.com

1

The Island Chef: Fig and Gruyere Quesadillas

http://theislandchef.blogspot.com/2011/08/fig-and-gruyere-quesadillas.html

Sunday, August 21, 2011. Fig and Gruyere Quesadillas. Fig and Gruyere Quesadillas. These are the sweetest, most delicious Quesadillas I have ever had.I hope you enjoy them! I served these with breakfast but are a great snack anytime! 2 Figs, halved and sliced. 1/2 C Gruyere Cheese, crumbled. 1T Pine Nuts, toasted and finely chopped. 2 tabs unsalted butter. 1Heat griddle to 275 degrees. 2place 2 tortillas on griddle. 3arrange 1 fig (slices) on top, cover with half the cheese and top with half the pine nuts.

2

The Island Chef: Tomato Basil soup, Artichokes with lemon (shrimp) butter, Corn Scallop and Herb baked pork chops.

http://theislandchef.blogspot.com/2011/08/tomato-basil-soup-artichokes-with-lemon.html

Wednesday, August 17, 2011. Tomato Basil soup, Artichokes with lemon (shrimp) butter, Corn Scallop and Herb baked pork chops. Tomato Basil soup, Artichokes with lemon (shrimp) butter, Corn Scallop and Herb baked pork chops. I will start with my Tomato Basil soup,. 1(1075) can condensed tomato soup. 1 (6oz) can tomato paste. 2 (8oz) can tomato sauce. 1 (145 oz) can diced tomatoes. About 1T. chopped garlic. 12 large basil leaves (fresh). 2T Extra virgil olive oil. And now for the beautiful pork chops, 4 th...

3

The Island Chef: OPA! (The best way I know how)

http://theislandchef.blogspot.com/2011/08/opa-best-way-i-know-how.html

Wednesday, August 17, 2011. The best way I know how). Our menu tonight is.Lamb chops with fresh herbs, Dolmas with cucumber sauce, Fresh tomato and corn salad and crusty bread with Black Truffle butter. We will start by making out herb mixture.this will generally go in everything to carry our flavors through all the dishes. Take leaves of fresh mint, basil and thyme and chop finely. Chop about 1 or 2 cloves of garlic. keep aside. Mix herbs (keep some thyme to the side for the tomato salad.). On to the Tz...

4

The Island Chef: Mini Cupcake Ice Cream Cones!

http://theislandchef.blogspot.com/2011/08/mini-cupcake-ice-cream-cones.html

Sunday, August 21, 2011. Mini Cupcake Ice Cream Cones! These mini cupcake treats are classic for the hot summer! 1 box of mini ice cream cones. 1 box cake mix. 1 pk almond bark (vanilla). 1 Prepare cake as directed on box. 2 Fill mini cones with 1T. (3/4 full) of cake batter. 3 Bake about 20 minutes at 350 degrees until cake has puffed over the top of cone. 4 Remove from oven and allow cupcakes to cool. 5 Break apart almond bark and microwave 20 seconds at a time until melted and add vanilla. Fig and Gru...

5

The Island Chef: Italian Chicken and Dumplings (Gnocchi)

http://theislandchef.blogspot.com/2011/08/italian-chicken-and-dumplings-gnocchi.html

Sunday, August 21, 2011. Italian Chicken and Dumplings (Gnocchi). 5T Extra virgin olive oil. 2 lbs Chicken breast, boneless, skinless, cubed. 3 med Portobello Mushrooms, sliced. 4 ribs celery, sliced thin and on a bias. 2 fresh bay leaves. 3T all purpose flour. Handful flat leaf parsley. Handful of toasted pine nuts. 1 c grated Parmigiano-Reggiano. 1 16 oz pk. pack Gnocchi. Kosher salt and fresh ground pepper. Melt remaining butter and add lemon halves. Subscribe to: Post Comments (Atom). Asparagus wrapp...

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Sunday, August 21, 2011. Mini Cupcake Ice Cream Cones! These mini cupcake treats are classic for the hot summer! 1 box of mini ice cream cones. 1 box cake mix. 1 pk almond bark (vanilla). 1 Prepare cake as directed on box. 2 Fill mini cones with 1T. (3/4 full) of cake batter. 3 Bake about 20 minutes at 350 degrees until cake has puffed over the top of cone. 4 Remove from oven and allow cupcakes to cool. 5 Break apart almond bark and microwave 20 seconds at a time until melted and add vanilla. Place remai...

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