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story.lead_photo.caption Mississippi Mud Cake Democrat-Gazette file photo

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Happy early Mother's Day to all the momma Kats out there. And those of you who aren't mommas, be sure to do something nice for yours if you're lucky enough to have her around.

Like cook for her, such as one of these recipes from the Preceptor Psi Chapter of Beta Sigma Phi sorority.

This one is from Arline Jackson.

Turkey Chili

1 to 2 pounds ground turkey

2 tablespoons margarine

1 cup chopped onion

1 tablespoon salt

2 tablespoons sugar

2 to 3 tablespoons chile powder

1 (16-ounce) cans tomatoes, chopped

1 (16-ounce) can red kidney beans PLUS 1 can water

Brown turkey in margarine. Add onion and cook on low heat for 15 minutes. Add salt, sugar, chile powder. Cook 15 minutes more. Add chopped tomatoes. Increase heat to high. Pour in kidney beans and water. When boiling, reduce heat to low and simmer 30 minutes.

Bonnie Fulks shares this taco soup.

Taco Soup

1 pound extra lean ground turkey breast

1 large onion, chopped

1 (1-ounce) package ranch dressing mix

1 (1-ounce) package taco seasoning

1 can pinto beans

1 can turkey chili with beans

1 can whole kernel corn, drained but reserve liquid

1 can diced tomatoes — Mexican or chili flavor

1 can plain diced tomatoes

Fritos, for serving

Cheddar cheese, for serving

Brown meat and onion; drain. Combine ranch dressing and taco seasoning, then add to meat. Stir in remaining ingredients. Add corn juice and simmer until ready to serve. Serve with Fritos and cheddar cheese.

If Mom has a sweet tooth or loves chocolate, consider this recipe from Carolyn Butler.

Mississippi Mud Cake


1 cup chopped pecans

1 cup butter

4 ounces semi sweet chocolate, chopped

2 cups sugar

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

4 eggs

1 teaspoon vanilla extract

¾ teaspoon salt

1 (10 ½-ounce) bag miniature marshmallows


½ cup butter

⅓ cup unsweetened cocoa powder

⅓ cup milk

1 (16-ounce) bag confectioners' sugar (about 3 ¾ cups)

1 teaspoon vanilla extract

Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until toasted.

Microwave butter and semisweet chocolate in a glass bowl for 1 minute or until melted, stirring every 30 seconds.

Whisk sugar, flour, cocoa powder, eggs, vanilla and salt into chocolate mixture. Pour into a greased 15-by-10by-1inch jellyroll pan. Bake at 350 degrees for 20 minutes.

Remove from oven and sprinkle marshmallows. Return to oven and bake until marshmallows are golden brown, 8 to 10 minutes.

Meanwhile, prepare the frosting. In a medium saucepan over medium heat, stir together the butter, unsweetened cocoa powder and milk, until butter is melted. Cook, stirring constantly, for 2 minutes or until slightly thickened. Remove from heat. Beat in confectioners' sugar and vanilla.

Drizzle warm cake with frosting and sprinkle evenly with toasted pecans.

Next week: Chocolate syrup; sour cream raisin meringue pie; and Diane's Greek Orzo salad.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:

Please include a daytime phone number.

Food on 05/08/2019

Print Headline: Taco soup, cake, and turkey chili for momma Kats


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