Personal Pineapple Up-Side-Down Cakes (makes 4)

Just the right amount of sweet for the end to a perfect evening... this jewel won the star for April 17th. If you ask me it was the salty-sweet 'extra' sauce that took it over the top, but that's just me. Enjoy! - Chez

TOPPING:

• 8 Tbsp butter, melted (salted butter please)


• 12 Tbsp dark brown sugar

CAKE:

• 1/4 c butter, softened


• 1/4 c granulated sugar


• 1 egg, separated, slightly beat yolk


• 1 c cake flour, sifted


• 1 1/2 tsp baking powder


• 1/2 tsp vanilla extract

BOTTOM OF CUPCAKE:

• 1 can pineapple rings, save the juice

GARNISH:

• 4 maraschino cherries

Melt butter in a saucepan and add the brown sugar. Cook over low hear until well blended. Remove from heat and set aside. Drain the juice from the pineapple rings and save the juice, then set aside. Cream the butter and sugar, beat till fluffy. Add slightly beaten egg yolk and beat mixture. Sift cake flour and baking powder together, add in 2 increments with the pineapple juice to the mixture, then add vanilla. Beat egg white until stiff peaks form, and fold into the cake batter. Prep ramekin (you’ll need 4) with paper liners, and put one pineapple ring in each cup. Put 1/4 of the melted sugar mixture evenly in each ramekin. Pour cake batter evenly in each cup 2/3 full. Then pour ¼ pour the remaining sugar mixture on top. Reserve remainder for service. Bake at 350 degrees for 25 minutes. Remove from oven to cool. Turn cakes over on a cake plate and top with a maraschino cherry.

Stovetop Red Beans and Rice (serves 10)

Tough economic times call for appropriate actions, but that doesn't mean Chez doesn't get to eat well... and this dish encompasses all that is right with dining on a budget. Served with a little crusty garlic bread... well, it was the hit of the evening, mon ami!

- Chez

Ingredients

• 1 lb dried red kidney beans


• 1/2 lb andouille smoked sausage, thinly sliced


• 3 celery ribs,chopped


• 1 green bell pepper, chopped


• 1 medium onion, chopped


• 3 clove garlic,minced


• 1 Tbsp creole seasoning


• 3 c uncooked long-grain rice


• 3 each sliced scallions

Directions Place beans in a dutch oven;add water 2 inches above beans. Bring to a boil. boil 1 minute;cover,remove from heat, and soak 1 hour.Drain Saute sausage and next three ingredients in dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic;saute 1 minute. Add beans,Creole seasoning and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender. meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish with scallions.

Old Fashion Peanut Putter Cookies (3 dozen)

I know what your saying... "There goes Chez with another cookie recipe. Geez, doesn't this guy eat anything else?" Well the truth is... I LIKE COOKIES, so deal with it! And I am willing to bet that you'll like these cookies too. Super each, chewy and delicious, warm from the oven or straight out of the cookie jar. These beat the pants off any store-bought cookie and contain only the best of ingredients. Don't believe me... well, you'll just have to make these for your self. Now, where is that glass of milk?

• 1 cup sugar,


• 1/4 cup additional sugar to top cookies


• 1 stick butter, at room temperature


• 1 egg


• 1 cup smooth peanut butter


• 1 teaspoon vanilla


• 1/2 teaspoon salt


• 1/2 teaspoon baking soda


• 1 1/2 cups flour

Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.