About Me

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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Tuesday, November 28, 2000

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.


Wednesday, June 28, 2000

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!!!


Friday, March 24, 2000

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!!!