blueberry cream cheese coffee cake

our oldest daughter eliza mae

growed up at the diner n
she jest loved hangin round
our french pastry chef named
colette pauline blackwell
but everbuddy jest all ways
called her "coco"

this here coffee cake
is one of eliza mae's
original creations

2-1/4 cups Bisquick (i uses that HeartSmart Bisquick cuz its lower in fat n all)
3/4 cup sugar
1/2 cup (1 stick) COLD butter

1 cup dried blueberry (y'all can use fresh or frozen the same)
3/4 cup sour cream
1 tsp vanilla
1 egg

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg

1/2 cup powdered sugar
1 tbsp milk


heat oven to 350 degrees.

spray a 8 x 8 square glass baking dish with butter cookin spray.

in a large bowl, combine the Bisquick n 3/4 cup sugar. mix well.
with a pastry blender or 2 knifes, cut in half (1/4 cup) of the COLD butter until combined. if consistency is a bit too dry, cut in 1 tbsp of COLD butter at a time until mixture resembles coarse crumbs.
reserve 1/2 cup of the crumb mixture.

to remaining crumb mixture, add dried blueberry n sour cream n vanilla n 1 egg. blend well.
spread batter over the bottom n 2 inches up the sides (about 1/4 inch thick) of the greased baking dish.

in the large bowl, combine the softened cream cheese n 1/4 cup sugar n 1 egg. blend well with a electric hand mixer.
pour into batter-lined baking dish.
optional (but oh so yummy): sprinkle some additional dried blueberry on top of the cream cheese mixture.
sprinkle the reserved crumb mixture all over the top.

bake for 45 to 55 minutes or until cream cheese filling is set n crust is a deep golden brown.

cool for 15 minutes.
in a small bowl, combine the powdered sugar n milk stirring with a fork. use the tines of the fork to drizzle the icing over the top of yer coffee cake.
pour yerselfs a cup of coffee n enjoy!!!

note: store any leftovers in the refrigerator.

refried bean dip (muy delicioso)

this yummy snack is good any time of the year.


it will warm your soul in the winter.


it will refresh ya in the heat of the summer
(along with a ice cold beer. aaahhhhh . . .)

1 can (16 ounces) refried beans (i use the "no fat" kind n it still tastes jest as good)
1 cup of your favorite salsa

1 cup cheese, shredded or chunked
1 dollop of sour cream

corn tortilla chips


optional additions:
minced jalapena
chopped green onions
fresh cilantro
juice of one key lime
avocado chunks
sliced black olives
bacon bits


in a medium glass bowl with a microwavable lid, mix together the refried beans n salsa. cover n heat for 1 minute. stir. repeat until heated thru.

fold in your flavorite shredded or chunked cheese.

top with a dollop of sour cream.

use the tortilla chips as scoops N DIG IN!!!

Sausage n Cheese Egg Bake

this here brunch dish

is a real crowd pleaser

n sooo EASY to prepare

the nite afore yer guests arrive

1 pound country pork sausage

6 eggs
2 cups milk
1 cup sour cream

1 teaspoon garlic powder
cracked black pepper to taste
6 slices white bread, toasted n torn into 1/2-inch cubes
2 cup (8 ounces) shredded cheddar cheese (or what ever is yer flavorite kinda cheese)
3 or 4 green onions, thinly sliced


in a skillet, brown n crumble the sausage; drain n set aside to cool some.

in a large bowl, beat them eggs; add that milk n sour cream n garlic powder n cracked black pepper.
stir in the toasted bread cubes n cheese n green onions n sausage.

pour into a greased 11-inch x 7-inch baking dish.
cover n refrigerate for 8 hours or overnight.
remove from the refrigerator 30 minutes before baking.
bake, uncovered, at 350° for 40 minutes or until a tooth-pick inserted near the center comes out clean.
ENJOY!!!


additional additions:
italian seasonings
sliced or chopped mushrooms
shredded spinach, wilted

or

chopped HAM
or
cooked n sliced kielbasa / brats
steamed n chopped broccoli n cauliflower

or

jest any thang that y'all likes!!!