ramblings from an arkansas farm girl
Barbecue Chipotle Meatballs are sure to be a hit at your next shindig, unless you’re a vegetarian. And if that’s the case, this may very well be your kryptonite. This dish packs some heat and couldn’t be easier to make. That’s a good thing when you’re hosting a shindig.
This recipe has been stashed away in my family favorite cookbook since 2008 when I clipped it from Southern Living magazine. (I know because it’s dated.) And I make it from time to time but not often enough.Continue Reading
I made mini pineapple upside down cake for bookclub Tuesday night. Our book of the month was The Swans of Fifth Avenue by Melanie Benjamin, which I’m sorry to say I haven’t read yet. Even so, since the book was set in the 1950s and 60s, I wanted to make a retro-chic dessert popular during that time.
Pineapple Upside Down Cake has an interesting history that originated back when most everything was cooked in a cast iron skillet. Flip cakes, as they were known, involved some sort of fruit on the bottom—usually apples, cherries or plums—layered with sugar and a thin batter. The cake could be baked on an open fire, stovetop, or oven. When the batter was done, flipping the cake onto a plate made for an instant fruit and glazed sugar display. (If you think about it, this sounds almost like a layered cobbler.)Continue Reading
Seriously. This is the best meatloaf ever. I found the recipe in one of my favorite old cookbooks—The Ozarks Collections (1987). So far, this cookbook has never let me down. It’s tagline is best recipes from the heritage and traditions of a storied region.
Gotta be good, right?Continue Reading
