Only three ingredients, a few minutes in the oven, and a love for s'mores is all you need to make these tasty treats! 

Ingredients:
Miniature Marshmallows
Milk Chocolate Chips
Shortbread Tartlet Shells (I found these at Kroger)

Place a few marshmallows and milk chocolate chips in a tartlet shell. Place under broiler for a minute or two ( I leave oven door cracked open and watch) until marshmallows are light golden brown. 
Enjoy!


 
 
I have been making this Easy Berry Cobbler for at least 30 years...amazing how I could cook before I could walk...  Seriously, I did start making this as a VERY YOUNG teenager, and it was be no means a new recipe at that time.  It does use a lot of butter, and many times I have decreased the butter to 1/2 cup, with acceptable results.  However, it tastes the best with the full cup! 

Enjoy!

Easy Berry Cobbler
Ingredients
1 quart fresh berries (about 4 cups)
1 cup sugar plus 3 tablespoons
1 egg
1 cup all purpose flour
1/4 teaspoonful salt
1 cup butter

Add 3 tablespoons sugar to fresh berries and set aside. This can be done in advance.
Place prepared fruit in oven safe dish.
In a bowl, lightly beat together egg and sugar.
Fold in flour and salt, and mix together until dough is crumbly.
Crumble evenly over fruit.
Pour I cup melted butter evenly over cobbler.
Bake in a 350 degree oven for about an hour.
Enjoy!





This recipe was featured on Good Morning Arkansas.
Click HERE to watch segment.

 
 

"Better Than Grandma's" Pineapple Upside Down Cake


When special guests were on their way to visit, my great-grandmother would always make a pineapple upside-down cake.  Thankfully, her recipe was written down and passed down through my grandmother and mother, and now to me.   However, I must admit I always found the cake to be a bit too dense, and frankly, a bit boring.  Yikes!  I may get in trouble for saying that!  So, I worked with the recipe a bit by reducing the sugar (the original has 3 cups,) and then added a few ingredients here and there, all taking special care not to alter the integrity of the recipe or the cake.  The first time I made this new and improved version at home, it totally disappeared in about 2 hours.  While it still displays the spirit of generations before me, and of course is still baked in a cast iron skillet, this new and improved version offers a lighter, more flavorful cake that is sure to please the whole family.  I feel sure my great-grandmother would be proud!

Ingredients

½ Cup unsalted Butter (1 stick)
1 cup light brown sugar
1 can (20 ounces) sliced pineapple, drain and reserve ½  cup of juice
3 eggs, separated into yolks and whites
1 TBSP lemon juice
 1 teaspoon vanilla extract
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
 Small jar of Candied Maraschino Cherries

 


Preheat oven to 350 degrees.

Melt 1 stick of butter (1/2 cup) in heavy 10’’ iron skillet. 
Cover melted butter with 1 cup brown sugar, spreading evenly.
Place 1 pineapple slice in center on top of sugar, and cut rest of pineapple slices in half.  Arrange these in a circle around the center slice like the spokes of a wheel with the rounded edges facing the same way. 
Place 3 cherries in the middle of center pineapple slice.
In a medium bowl, beat egg yolks, ½ cup of the reserved pineapple juice,  1 TBSP lemon juice, and 1 teaspoon vanilla extract until smooth.
In a separate medium bowl, sift together 1 cup flour,  1 cup sugar,  1 teaspoon baking powder,  and 1 teaspoon  salt.
Fold in approximately ½ of dry sifted mixture into egg mixture and stir.  Then fold in other ½ of dry sifted mixture and stir until smooth. 
In small mixing bowl, beat egg whites until stiff peaks form. 
Gently fold stiffly beaten egg whites into cake batter. 
Pour batter gently over pineapple in iron skillet.
Bake for 35 minutes in a preheated 350 degree oven.
Let cool and rest for 5 minutes.

Gently loosen edges of cake with a butter knife, and then remove cake from iron skillet by gently turning upside down onto serving dish.

 (Optional) When serving, garnish individual slices with an additional maraschino cherry.

Enjoy!

                        

 
 

Kelli's Stovetop Turkey and Rice

Sometimes a few simple ingredients can come together and make a beautiful flavor...this is one of those times.  This easy turkey and rice dish is made on the stovetop, and is bursting with flavor.   With both ground turkey and ground turkey sausage sauteed with peppers, onions, and fresh corn, this dish provides a hearty and healthy dinner when paired with brown rice.
This recipe was born out of the need for a quick and easy dinner that was hearty enough to satisfy my hungry teenagers, easy enough for a busy weeknight, and flavorful enough to become a favorite. 
Ingredients:
1 pound ground turkey
1 pound ground turkey sausage
1 Tablespoonful Canola Oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 ear fresh corn, kernels cut off cob (or may use frozen--equals about 1 cup)
1 can petite diced tomatoes (do not drain)
4 Cups Cooked Brown Rice  ( I start with 2 cups uncooked brown rice, and prepare per package instructions.  I substitute chicken broth for water when cooking the rice for this dish, along with 1 teaspoon salt.)


In a large skillet on the stovetop, brown the ground turkey and ground turkey sausage together until cooked thoroughly.  Set aside.
In same skillet, add 1 TBSP canola oil along with peppers and onions.  Saute until vegetables start to soften.  
Add corn and petite diced tomatoes (do not drain) to peppers and onions.
Add cooked turkey mixture to vegetable mixture and continue to cook for a few more minutes until mixture is heated thoroughly.
Serve on a bed of cooked brown rice.  
Makes 6 generous servings.

Enjoy!
Want to print this recipe? Click to download recipe below.... 
stovetop_turkey_and_rice.pdf
File Size: 178 kb
File Type: pdf
Download File

 
 

Homemade Laundry Detergent

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I love to make stuff.  Maybe it's the pharmacist in me, but I find it quite thrilling to put different ingredients together to make something beneficial....like laundry detergent.   This project has been on my to-do list for quite sometime, and while doing some grocery shopping this morning, I decided today was the day.   

I found a recipe that I wanted to follow on a post at:  
www.beingcreativetokeepmysanity.blogspot.com 

My recipe ended up differing a bit, but not too much.
 Here is what I used. 

1 box 20 Mule Team BORAX (4lbs 12 oz)
1 box Arm & Hammer Super Washing Soda (3lb 7oz)
4 boxes (1 lb each) of Arm & Hammer Baking Soda 
2 cups Oxi-Clean (I used the perfume and dye free version)
3 bars Colgate OCTAGON All-purpose soap.


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I grated the Octagon with an old cheese grater. Grating the soap was a bit time consuming, so I just grated while watching TV. It probably took about 30 minutes, but I would stop for a bit, and come back to it.

In a large container, I mixed all the ingredients together. 
I divided the detergent into large plastic containers so it would store more easily, and filled a smaller container for daily use.
I also bought an inexpensive set of measuring spoons, and put the TABLESPOON in with the detergent to use as my scoop.  I am using a heaping tablespoonful per load. 
 
 
Pass the Peas & Cheese Please!
Here is a quick side dish or a light lunch idea that can be prepared in a flash.
Here is what you will need.

3 TBSP Butter
6 Fresh Mushrooms, sliced
1 1b bag of frozen Petite Peas
1/2 cup shredded Sharp Cheddar Cheese

In a large skillet, saute mushrooms in butter on stovetop until they start to become tender.  Add frozen peas to mushrooms and continue and saute over medium heat, stirring frequently, until peas are heated thoroughly.  Remove from heat, and allow mixture to cool for 5 minutes.  Stir in shredded cheddar cheese, and serve immediately.  I like to garnish with a little extra cheese.
Enjoy!



 
 
I love soup. It's warm and comforting...like a nice hug...except in a bowl.  Soup can be so incredible easy to make, and it is so much fun because the variations are endless. Here is an incredibly easy vegetable beef soup recipe that has two great variations.

This basic vegetable beef soup recipe starts out with a short, simple list of ingredients.

1 lb browned ground beef
2 lbs (2 pkgs of 16oz each) frozen mixed vegetables. (I used Bird's Eye Mixed vegetables)
1 large can (28 oz) crushed tomatoes
1 container (32oz) Chicken Broth (I like Swanson because it has no MSG)
2 TBSP Mrs. Dash Tomato Basil Garlic Blend Seasoning

That's all it takes. Put it all together in a pot, and let simmer for a couple of hours, and it's ready to serve. You may be tempted to add salt, because MRS. DASH is salt-free, but don't.  There is plenty salt from the canned tomatoes and chicken broth. As with all soup, in my opinion, it's even better the next day.  All those flavors mingle together and marry overnight in the frig.  How romantic.... :) 
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Easy Vegetable Beef Soup
But wait, let's change  it up a bit.  Maybe you are in a mood for a minestrone soup with pasta, or perhaps your husband just found out his triglycerides are high, and you want to add more fiber to the mix.  :)


Just add some slightly undercooked pasta (because it will cook just a bit in the soup) and a can of kidney beans (drain first) and TADAHHHH!  Easy Minestrone is now served. :) 
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Easy Minestrone Soup
One pot, a few ingredients, and soup two ways.... No, it doesn't get much easier than this.  Enjoy! :)
 
 
At this point I am waving my white "I surrender to the Holidays" flag.  I am beyond exhausted....  I'm tired of shopping, decorating, wrapping, and even baking!  This happens to me every year at this time, and I feel like I have been hit in the head with a big glass ornament, and I am officially down for the count.  
So, just in case you feel like me, I wanted to share this SUPER EASY New Year's Day Soup recipe with you.  It  contains the obligatory black-eyed peas that will ensure a year of luck, and can be garnished with greens if so desired. 

Ingredients are simple.
2 Cans (14 oz) Allens brand Hoppin John Black-eyed Peas  (contains tomatoes and jalapenos)
1 lb package frozen whole kernel sweet corn
1 small can (6 oz) tomato paste
2 cups water
1/4th cup diced fresh jalapenos (remove seeds)
1/4th cup diced fresh green bell pepper
2 TBSP butter

That's it. It's enough, and it's good. There is no need to add any salt or pepper because it is already seasoned perfectly! :)  It is also very inexpensive in case that Christmas present list almost put you under.... 

Here is what you need to do.

Saute the jalapenos and bell pepper in 2 Tbsp butter until peppers are softened.
In a soup pan on stovetop, add the 2 cans of Allens brand Hoppin John Black-eyed Peas, 1 can tomato paste, frozen sweet corn, pepper mixture, and 2 cups water.  Stir it up....Heat it up...Eat it up.... Done.

You will be surprised how good it is!  
AND if last minute company shows up....dip a bit out, drain it, place it in a hollowed out bell pepper, and call it Black-eyed Pea Salsa.  It's great with Fritos. :)
Happy New Year! 



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It's a double-duty recipe! :0
 
 

Sometimes I am embarrassed to tell people how easy this delicious candy is to make. It tastes very much like a Butterfinger candy bar, and can be made in about 10 minutes!  (total time) I like to buy a lot of candy corn right after Halloween when it is on sale so it can be a very inexpensive, too!

Ingredients:
1 lb candy corn (16 oz)
1 jar(s) crunchy peanut butter,  (18 oz) (For this recipe, I buy the store brand)
1/2 pkg semi-sweet chocolate chips (about 6 oz) ( I use Nestle Tollhouse Semi-Sweet)
1 Tbsp Vegetable Shortening (I use Crisco) 


Directions: In a microwave safe bowl, melt candy corn in microwave on high in 30 second intervals. Stir every 30   seconds until all melted and smooth.   Stir in 1 jar of crunchy peanut butter to melted candy corn until well blended. Press mixture in a parchment paper lined 9 x 13 pan. Allow to cool for at least 5 minutes. Melt chocolate chips with 1 TBSP shortening in a double boiler or microwave. (I prefer the double boiler.)   Pour melted chocolate over candy. Allow chocolate to set before cutting. I usually place in the refrigerator until mixture is thoroughly cooled. Cut into squares. Enjoy!
(Optional) Sometimes I drizzle some melted milk chocolate on top of the semisweet chocolate after it's cooled just for decoration.


This stuff is awesome.  I have seen other recipes use creamy peanut butter, and they are good, too...but I really prefer the crunchy in this.  Also, the shortening really helps the chocolate melt smoothly.  When I make these with the store brand chocolate chips, I have to use 2 TBSP shortening.  I have been happiest with the Nestle Tollhouse Semi-Sweet Chocolate chips, although I really like the Ghiradelli ones, too... They just aren't usually on sale! :)  These make AWESOME christmas gifts...but now everyone will know how easy they are.... :o   Enjoy!
 
 
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Easy Cranberry Stuffing Bites
Here is a holiday appetizer that uses fresh cranberries and can be prepared in a flash with just a few ingredients.
Here is what you need:

1 Box of Stove Top Stuffing (any flavor)
1 cup boiling water
1 cup fresh cranberries
1/4 cup granulated sugar
2 Tbsp fresh green onions, diced
1 slice thick slab bacon, fried and diced
1 Tbsp butter, softened 

In a microwave safe dish, stir together 1 cup fresh cranberries and 1/4 cup granulated sugar.  Heat in microwave on high for 45 seconds.  Stir cranberries, then heat for an additional 45 seconds.

In a medium mixing bowl, add 1 box Stove Top Stuffing, green onions, bacon, and softened butter. Add 1 cup boiling water to stuffing mixture, and gently fold all ingredients together.  Gently fold in cranberries.

Form small balls of stuffing and place on cookie sheet lined with parchment paper.  Place in 350 degree preheated oven and bake for 10 to 15 minutes.