Kelly Dansby Little
Kelly Dansby Little
Though she is newly wed, Kelly Dansby Little is becoming quite an accomplished cook, much to the delight of her husband, Barrett.

"I've been cooking up a storm and Barrett is so surprised!" she said. "He is easy to cook for. He cleans. He helps!"

A Neshoba County native, Kelly graduated from Philadelphia High School and East Central Community College. She is presently attending MSU-Meridian where she will graduate in May with a degree in education.

She hopes to teach high school English in an area school.

"I had a teacher at EC that made American Literature so amazing to me," she said. "I want to share it with people who can comprehend it in high school. They are too young in elementary."

Barrett earned a degree from the University of Arkansas in 2004 with a degree in marketing and a minor in marketing.

He is manager of Fastenal in Meridian.

After exchanging wedding vows on the beach on Oct. 6, the Littles are now at home on Eastover Drive, though not for long.

"We are hoping to have our own house soon," Kelly said, noting that Barrett is ready to have his horses nearby.

"He loves horses," she said. "He has three or four that he keeps at his grandfather's. He wants to get his tack and others things all in one place. And, I'm ready to have a home that is mine!"

Their family also includes Gus, an Australian Shepherd, and DaKota, a Blue Healer.

The Littles are members of the Church of Christ on east Main Street.

While horses are Barrett's passion, Kelly loves to read, though she is "very particular" when it comes to selecting a new book.

"I like thrillers, not romance. I'm a strange kind of book person. I like weird plots so I'm very particular."

She also has a passion for American literature.

Prior to their marriage, Kelly and Barrett often dined out together. Now, they are content sharing meals together in their home.

"I learned to cook from my mother," Kelly said.

Browsing for new recipes on Pinterest is one of her favorite pastimes.

Garlic baked shrimp has become one of their favorites.

Kelly is looking forward to the holidays as there are several events planned at their church which center on foods.

"We're going to have a brunch where all the ladies get together and exchange ornaments," she said. "I love the holidays. I have a lot of recipes that I'm going to use around Christmas."

She has shared several of their favorites.

Garlic Baked Shrimp

1 pound raw shrimp, deveined and peeled

4 cloves garlic minced

Salt and pepper

1/4 cup of melted butter

1/2 cup Panko Bread Crumbs

2 tablespoon fresh parsley chopped

Half a lemon (optional)

Preheat oven to 425 degrees. In a bowl, combine shrimp and garlic, stir to combine, then pour into a baking dish. Spread out evenly, then salt and pepper. In another bowl, use a fork to mix melted butter, Panko and paisley until well combined with fingers, sprinkle evenly into baking dish. Bake 15-18 minutes until shrimp are pink and opaque.

Cinnamon Roll Casserole

2 tablespoons melted butter

2 cans Pillsbury cinnamon rolls with icing

4 eggs

1/2 cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

Heat oven to 375 degrees. Pour melted butter into ungreased 13 by 9 inch glass baking dish. Separate both cans of dough into 16 rolls. Cut each roll into 3 pieces. Place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon, and vanilla until well blended. Gently pour over roll pieces. Drizzle with 1/4 cup syrup. Bake 20-28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing and microwave for 10-15 seconds. Drizzle icing over top.

Parmesan Baked Chicken

1/4 cup Italian salad dressing

2 1/2 to 3 pounds chicken pieces

1 egg slightly beaten

2 tablespoons water

1/2 cup grated parmesan cheese

1/2 cup fine dry bread crumbs

2 tablespoon minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon paprika

1/8 teaspoon pepper

Pour salad dressing into a large food storage bag or 13 by 9 inch baking dish, add the chicken pieces and turn to coat well. Seal bag or cover dish and refrigerate for 4 hours, turning occasionally. Drain and reserve marinade. Combine egg and water. In another food storage bag, combine parmesan cheese, bread crumbs, parsley, salt, pepper and paprika. Dip chicken into the egg mix. Shake, then put in bag and toss to coat with bread crumb mix. Place chicken in baking dish, spoon remaining salad dressing over coated chicken. Bake in preheated 350 degrees oven for 45-50 minutes or until chicken is tender.

Texas Trash

1 (8 ounce) pack cream cheese, softened

1 cup sour cream

2 (16 ounce) cans refried beans

1 packet taco seasoning

2 cups cheddar cheese shredded

2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix refried beans until combined. Stir in taco seasoning. Spray a 9 by 13 baking pan with cooking spray. Spread mixture evenly into bottom of the baking dish. Sprinkle the top with both cheeses. Bake for 25-30 minutes or until cheese is melted and slightly browned. Serve with tortilla chips.

ButterFinger Bomb Cake

1 chocolate cake mix

1 cup of sour cream

1 jar of caramel ice cream topping

4 regular size Butterfingers

1 (8 ounce) cool whip topping

Mix and bake cake to directions on box plus adding in sour cream. Bake in a 9 by 13 inch pan. While still warm, poke holes all over cake using the end of a wooden spoon. Pour caramel topping over the warm cake and into the holes (reserve 5 tablespoons). Then set in fridge to chill for at least 30 minutes. Spread Cool Whip over cake. Next crush butterfingers and sprinkle on Cool Whip. Finish by drizzling remaining caramel on cake. Store cake in refrigerator.

Slow Cooker Salsa Chicken

4 boneless skinless chicken breasts (frozen is fine)

1 cup salsa (we like chipolte)

1 can condensed cream of chicken

1 packet of taco seasoning

1/2 cup sour cream tortilla shells

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or with chips.