• 3/4 c. sugar, 1/3 c. Bisquick 4 c. rhubarb, cut in 1/2 inch pieces, 3/4 c. Bisquick, 1/3 c. sugar, 1 egg, beaten, 1 tsp lemon zest, 1/4 c. melted butter

1. Combine first 3 ingredients, toss lightly and pour in 9 inch square baking pan.
2. Combine rest of mix, lemon zest and sugar for topping.
3. Add egg, stirring to coarse crumb texture. Sprinkle over rhubarb. Drizzle with butter.
4. Bake 35-40 minutes at 375 degrees.
5. Serves 9.

Leeann Aurora Atkins was born and raised in Omaha, Nebraska. Like many other kids her age, she grew up spending most of her holidays at her Grandma and Grandpa's house. When recalling favorite holiday memories, Leeann realized that many of them revolve around food. "Everyone would help cook or assist the cooks." Her Aunt Wilma and Uncle Marshall would drive up on Christmas Eve from Texas. "They only came twice a year, so it was a big deal. They were gourmet cooks."

Cooking, to Leeann, is a way of evoking memories, and adding creativity and tradition into a necessary daily activity. "We have to eat to live, but it's way beyond that. I get those warm fuzzies, ya know? I try and recreate those memories in my house at Christmas time. The fire in the fireplace, the smell of the tree and apples, the sounds of Handel's Messiah, and the decorations I would put up . . . that was me trying to bring those memories that I held so dear and carry them down so that" my children could "cherish those memories also."

The meaning of the word 'cooking' to Leeann holds special significance. It is the "preparing of delicious and creative meals to be shared with special friends and family." Inspired by her Aunt and Uncle, Leeann takes charge of what she cooks and does not let guidelines stop her creative interpretation of the potential a dish may hold. "Food, just like painting, is an art form. I refuse to cook by recipes or microwaves." Instead, Leeann prefers "to get a foundation, so to speak, and then wing it once" she knows what the dish will become. Some of her favorite meals to cook are: Fresh herbs and Baseball Zucchini Pizza, Pot Roast with Red Merlot Wine, Lemon Applesauce Chicken, Italian Chili served with Brown Rice, and Spaghetti with Ground Beef and Red Wine. All of these recipes include herbs or vegetables from her garden. Cooking with wine, fresh herbs, and produce as often as possible is one of Leeann's 'Must Do's' in the kitchen. Her other three are: Always eat together for major meals and don't ever eat alone if possible; NEVER let your food dry out but instead use lots of wine and herbs to help keep the food moist; and lastly, include as much creativity as possible with lovely presentation. Creativity always finds a way into Leeann's dishes. Her Lemon Applesauce Chicken dish was born one autumn evening when she forgot to buy sauce for the chicken dinner she was preparing. Rummaging through the cupboards proved to be less than fruitful and she resorted to substituting applesauce as the base of the dish's sauce. With the help of several spices, and fresh lemons and herbs plucked from her garden, it turned out to be delicious.

The featured recipe is Leeann's favorite dessert. It originated at her Grandparents' house off of a Bisquick box.