A little help from your friends ...





Ok, I am going through some sort of phase as the New Year begins. I am going to lay it on you as I feel it.  I don’t know if I’m scared of the possibility of failing at my business or succeeding!!  I need some help out there guys…this is a pretty scary feeling.  I guess it’s the same thing about that thin line between love and hate. Oh boy do I hate those thin lines.  My Chee’Bonnet business did real well for my first holiday season and I can not tell you enough how frightening it was.  I know it is definitely the unknown, because I never knew if someone was going to call me up with an order that I would not be equipped to fulfill.  That would be awful and thank goodness I had the sense to be well stocked with Chee’Bonnets for the entire area and beyond.  See what fear does?  It makes you work harder!  I found out it was all for nothing.  I made it through and yes, I had more than enough to go around!!  Fear really takes you down!!


First of all, because I am such a spaz, I am now developing all kinds of flavors and toppings for the Chee’Bonnets, the ultimate cheesecake ball.  You see I always aim to please and since I don’t like to be bored, well I just keep changing it up a notch.  You are going to be so surprised at all of the new flavors I already developed.  In a way, it’s fun to try new recipes.  I always did love a challenge.  But as I see it, the possibilities are endless and if I keep this up I am going to need a color coded chart to identify all the various flavors just like the ones in the Whitman candy boxes.  When do I stop this crazy cycle or do I just keep going to be on top of my competitors.  I mean who the heck are my competitors?  Look at the cupcake industry there are thousands of them, so who are they competing against? I haven’t seen anyone make a Chee’Bonnet.  People are always worrying about competitors, but as I see it we are all trying to make a living and doing the best we can, so to me I have no competitors, just colleagues and I want to help as many people as I can.  I figure what the heck are we here for anyway?  I am too old for competition.  All I want to do is have some fun, watch people eat these Chee’Bonnets and along with their smile and reaction on their faces that’s enough for me. Is this crazy thinking?


So with that, I want you to help me figure this out.  As my business grows, what would you do in my shoes?   Would you worry about these so-called competitors or just go with your heart and do the best you can?  This has been on the back of my mind for sometime so I don’t want to get caught up in it.  Your help and suggestions will be priceless to me along with your own experiences. Please let me have some of your insights.


Here is a wonderful quote I found:

In helping others, we shall help ourselves, for whatever good we give out completes the circle and comes back to us.


I promised you more recipes out of my collection.  This one is so delicious that you will make it for your family over and over again.  It’s also great for a fancy sit down dinner for your guests, along with a baked potato and your favorite vegetable and bingo; they will talk about your dinner for days!!!



Chicken Piccata with Olives and Artichokes

8 servings


1 cup bread crumbs

Salt and pepper to taste

8 chicken cutlets about 1/8 inch thick

5 tablespoons of unsalted butter

1/4 cup vegetable oil

20 pitted Calamata olives, drained and chopped (you can use more or less to your liking)

Marinated artichoke hearts from a jar, drained and quartered

1 cup chicken stock or low sodium broth

1/4 cup fresh lemon juice

2 tablespoons drained and rinsed capers

2 tablespoons fresh chopped parsley

Splash of white wine (or how ever winey you like it)



  1. In a large, shallow bowl, combine the bread crumbs with salt and pepper.  Dredge the chicken cutlets in the seasoned bread crumbs.
  2. In a large skillet, melt a quarter of the butter and a quarter of the oil over moderately high heat.  When the foam subsides, add two of the chicken cutlets to the skillet and cook over moderately high heat, turning once until golden brown.  About 2 minutes per side.  Transfer cutlets to a platter.
  3. Continue with step number 2 until all cutlets are cooked.
  4. When all the cutlets are cooked, wipe out the skillet and add the artichoke hearts, and olives.  Cook over moderately high heat, stirring until heated through.  Add the chicken stock, splash of wine, lemon juice and capers and boil for 2 minutes, stirring.  Spoon the artichoke and olive sauce over the chicken and sprinkle with parsley. (You don’t have to, but I like it baked in the over at 350 for about 15 minutes for the sauce to marry with the flavor of the chicken).



Hope you enjoy this recipe as much as I do along with my guests!!  Yummy!!


I also want to thank you from the bottom of my heart to all of you who ordered and enjoyed the Chee’s for the very first time!!  Hope they made a hit on your dessert table.


Warmest Regards,


p.s. check out the new Red Velvet Chee’Bonnets for Valentines Day!!!

Posted on January 9, 2012 .