Yesterday I decided it was time to have a little company…so we invited our daughter, Kimberly and son-in-law Cliff out for supper.

I fixed a very simple supper of FRESH FROM OUR FARM PINTO BEANS, the last of summer’s corn on the cob, sliced tomatoes, and  Cheesy Bacon Chicken—plus Yummy cherry bars of chewy goodness for desert.

I made the Yummy Cherry Bars first-

Press two-thirds of a sugar cookie dough into a greased 9″ pan and bake for 15 minutes.

Since Terry has Celiac’s Disease I made my gluten free sugar cookie recipe in the morning so it would be nice and ready by 4 o’clock in the afternoon.

While the dough is cooking in the oven, take 2 coups of frozen cherries and 1/3 cup of raspberry preserves over low heat for 10 minutes.  You may thicken with cornstarch, if you like.

My cherries were a gift from a blog friend Suz, in St. Helens, Oregon.

Take the dough out of the oven, spread the fruit over the dough, then crumble the remaining sugar cookie dough over the the the fruit and bake until done.

The result is a crisp, chewy bar oozing with goodness!

In a large skillet cook several pieces of bacon until crisp.  Remove the bacon and  drain. Discard all but a tiny, tiny amount of bacon fat (I save our bacon fat for use later), add seasoned chicken (salt, pepper and paprika each side of each piece of chicken) and cook until no longer pink inside.

Combine easy-melting cheese cubed (4-6 oz) in 1/4 c -or a little more of chicken broth and cook over medium-low heat until cheese is melted.  Spoon sauce over chicken, sprinkle bacon on top and serve!

Quick, easy and delicious!

I hope you enjoy!

Love,
Linda