extra chicken

any time that i is a cookin skinless boneless chicken, i prepare two extra breasts n 4 extra thighs. set them aside to cool whilest i is a makin the rest of dinner. then i chop the extra chicken into bite size pieces n place in a freezer bag to use some time later for chicken salads or sum such or even a quick chicken entree likes a stir fry when i is a runnin out of time for a quick supper.

pineapple key lime cheesecake bars

ALL WAYS A CROWD PLEASER!!!

but i all ways hope for some leftovers
that i can has with a cup of coffee
the next morning for breakfast . . .

1-1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)

8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 large egg
1/4 cup granulated sugar
8 ounce can crushed pineapple, drained
1/2 tsp vanilla extract
juice of 1 or 2 key limes
1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)
1 cup coconut


preheat oven to 350 degrees.

to make the cookie crust:
combine the flour n sugar n butter until mixture is crumbly.
fold in the 1/2 cup chopped macadamia nuts.
spread evenly into a 13 by 9 inch baking pan with raised sides.
press down until an 1/8 of an inch thick.
bake for 10 to 15 minutes or until edges are golden brown.

meanwhile, zest the key limes n set the zest aside for later on.

to make the filling:
in a large mixing bowl, beat the cream cheese n 1 cup of powdered sugar until ya get a frosting texture.
add the egg n 1/4 cup granulated sugar n crushed pineapple n vanilla extract n the juice of the key limes.
mix thoroughly.
fold in the white chocolate chips n the remaining 1/2 cup chopped macadamia nuts.
pour n spread this mixture over the all ready baked cookie crust.
bake for an additional 10 minutes.

sprinkle the coconut n key lime zest over the top of the filling.
bake for an additional 10 to 15 minutes or until filling is set n coconut is beginning to lightly brown.

remove from oven.
let stand for 1 hour n cut into bars.

ifn ya has any leftovers, store tightly covered in the refrigerator.

Cherry Cheese Pie

here's a deesert flavorite

that is easy breezy to make n to enjoy

3/4 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened

1 can (21 ounces) cherry pie filling

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract

in a bowl, combine the flour n sugar n salt. add half (1/4 cup) of the butter. stir until combined. if consistency is a bit too dry, add 1 tbsp of softened butter at a time until consistency is crumbly.
press onto the bottom n up the sides of a 9-in pie plate.
bake at 350° for 10-12 minutes or until lightly browned.

pour yerself a glass of wine n sit a spell.

pour pie filling into crust. (note: ya can use any kinda pie filling, whatever is yer flavorite. blueberry is especially good. n so is peach. oh, n apple too)

in a mixing bowl, beat cream cheese n sugar n egg n vanilla until smooth.
carefully spread around outside edges of pie, leaving a 3-in circle of cherries exposed in the center.

bake for 30-35 minutes or until edges begin to brown.
while this here pie is a bakin, pour yerself a glass of wine n sit a spell (hiccup).

cool on a wire rack.
pour yerself a glass of wine n sit a spell (hiccough).
refrigerate for several hours before serving.
that oughta give ya time to polish off that there bottle of wine (hickup) n take a nap afore its time to cook some wine n drink some supper. but dont be forgetten to serve up yer pie . . .


note: for those of you who has fresh fruit on hand, ya can easy make yer own pie filling for this recipe using any of yer flavorite flavors

3 cups fruit (i especially likes the combo of 2 cups of peaches n 1 cup of rapsberries)
1/2 - 3/4 cup sugar (dependin on the sweetness of your fruit)
4 tbsp flour
1/4 tsp cinnamon
1 tbsp lemon juice

mix together sugar n flour n cinnamon. add fruit n lemon juice n stir (the lemon juice keeps the fruit from turnin brown. ya can jest as easy use lime juice ifn ya wants to).

Italian Ratatouille Soup

out at the diner,

i used to make this recipe

by the gallons . . .

2 tbsp olive oil
1 large onion, chopped
1 lb. ground italian turkey sausage
1 small eggplant, cubed
1 small zucchini, cubed
1 yellow squash, cubed
1 green bell pepper, chopped
1 small portabella mushroom, chopped
black pepper n garlic powder to taste
1 (14-1/2 ounce) can chicken broth
1 (14-1/2 ounce) can fire-roasted diced tomatoes
1 (14-1/2 ounce) can red kidney beans
1 (14-1/2 ounce) can cannellini beans (white kidney beans)
1 tbsp italian seasoning


heat the olive oil in a large pot n saute the chopped onion.

add the ground italian turkey sausage n cook until nicely browned - about 10 minutes.

add the eggplant n zucchini n yellow squash n green bell pepper n mushroom n black pepper n garlic powder n cook until veggies is tender - about 5 minutes.

add the chicken broth n diced tomatoes n red kidney beans n cannellini beans n italian seasoning n bring it all to a boil.

reduce the heat to low n simmer for 20-25 minutes or until everthang is cooked thru but the vegetables is still kinda firm.


notes:
byoc (be yer own chef) - i learned that statement from the lil cutey named claire robinson on that there foods network tv station.
this is a reel good recipe for using up any leftovers that ya mite has in the fridge - any kinda meats n veggies works for this here soup.
its also good ifn ya adds any kinda pasta (that adds to the italian part) or rice (that adds to the french cajun part).

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!!!