I am such a weirdo. I already miss soup weather. You see, we had the cold snap and then Easter. And now I think I have a hankering for soup. I had some leftover pork loin roast I cooked in the slow cooker the other day, so I added tomatillos and poblano peppers and…
Ingredients Cake 2 (15.25 oz) boxes white cake mix 16 oz. sour cream 1/2 cup vegetable oil 6 eggs 15 oz. Coco Lopez cream of coconut Frosting 16 oz. cream cheese 4 tablespoons whole milk 2 pounds powdered sugar 2 teaspoons vanilla extract 4 bags fresh frozen coconut (about 24 oz.) Instructions Cake Heat oven to 350°F Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large…
Hippity, hoppity! Easter is on its way April 21. What if told you that you don’t have to have traditional fare for Easter and instead have a Mexican brunch? I dare you to prepare this dish and have guacamole and make a key lime pie for dessert. I love this recipe so much that I…
The Junior League of Little Rock has printed many good cookbooks. I have them all, but I can’t seem to put my hands on the green one, the Little Rock Cooks cookbook. But I have made the following pound cake so many times I think I’m pretty close to the recipe. Whip this up one day this…
Hello, spring breakers! If you’re reading this while on holiday, just save it to your phone or computer. For those of us NOT on holiday, it is an easy salad to whip up since we are tired of cold-weather soups and chili. I love a good salad, and this is a perfect one. A glass…
We are all gearing up for busy evenings now that the weather has turned the corner. I like to rely on casseroles in the freezer if I am swamped. This is something that makes a large enough serving that you could easily freeze half for another time. It’s one of the most requested recipes I’ve…
All this talk about Mardi Gras food has me daydreaming about the shrimp boils we have in Arkansas. Sure, we eat some crayfish when we can, but we are more likely to have a shrimp boil than one with mud bugs. What if I told you that you could have the taste of a shrimp…
I wanted something salty and creamy for dinner last night. And I wanted an excuse to make cilantro lime rice (find the recipe in the February issue of AY Magazine) along with salsa and chips. Hello, creamy chicken enchiladas made with real whipping cream! I prepare mine with corn tortillas since I have a…
This is gonna sound like I’m using an unladylike term, but I want you to cook a spatchcock chicken. Yep. Spatchcock chicken. This is an old-timey word for butterflying a chicken (or turkey). The definition from www.foodrepublic.com says, “This wacky term comes from Ireland, and may be an abbreviation of ‘Dispatch the cock,’ a phrase which…
Stay with me on this one. It’s your recipe for Recipe Monday and though it looks long, you might not bake it until Tuesday. So today when you get home from work, do the first three steps pretty quickly and let the bread rise. When you get home after work, grab a piece…
