Category: Foodie Friday

Brittney Deane: Peanut Butter Burger.

Several years ago, I was in Tulsa at an event at a bowling alley.  Ok, it was a bowling tournament. For Hanson Day. Yes, that Hanson. I’m a big fan and attend their annual fan club event, which includes a bowling tournament (you can stop laughing now. I embrace my geekiness.) Anyway, after we finished bowling, we were starving. It was a small alley in downtown Tulsa and they didn’t cook – but they served a few unique things that were actually made in the restaurant next door and walked over between the alleyway. I don’t remember what my friends had, but I had a peanut butter burger. I love trying different and new things, and I had never seen peanut butter and burger in the same dish. It was delicious.The peanut butter was creamy and salty and a hint of sweet. The caramelized onions added a savory hit and the buns were crispy to hold up to so much burger – they were toasted frozen waffles!
I decided to create my own version (spoiler alert: I added bacon!). Don’t knock it until you try it! READ MORE
Brittney Lee Razorback Britt
Brittney is wife to Tyler, mom to Remi and doggie mom to Mikey and  Pippin. She works full time in marketing. She loves musicals, pedicures, queso and making new friends. Follow Brittney on her blog, Razorback Britt
Social links:

Renee Birchfield: Turkey Burgers with Sweet Potato Fries

When I heard this month’s song was Cheeseburger in Paradise I knew I had to do a good burger recipe. My dad is a Jimmy Buffett fan. All through my childhood on any road trip, including all the trips to Tulsa from Springdale and Florida,  Jimmy Buffett CDs were what we would listen to. Cheeseburger in Paradise was always a favorite as a sing along. I’m sure I knew all the words by the time I was eight.  The songs hold a special place in my heart and make me smile every time I hear them.

So today I am going to share with you a favorite charcoal grilled burger complete with bacon and cheddar cheese. Oh, and let’s not forget the homemade fries. Hubby and I couldn’t agree on which fries we wanted so I made both sweet potato fries and regular fries.  Homemade fries seem daunting but they really are quite simple and healthier since they are baked.  READ MORE


Renee Birchfield


Renee, the voice behind If Spoons Could Talk, loves everything food related. You will often see her taking pictures of her food before eating, while her husband shakes his head, smiles and waits to eat, because of course she has to take a picture of his too. Her time is spent in the kitchen cooking, on the computer researching recipes, the rest of her time is spent with her husband and two fur babies watching TV. Now she is making time to get a masters and just got a full time teaching job.  You can find her on Facebook, Instagram, Pinterest as If Spoons Could Talk and on Twitter as Spoons Could Talk.

Keri Bucci: Cheeseburger in a Bowl

Cheeseburgers are a staple in our house. We are a low carb and gluten free family so we love lettuce wrapped burgers. My favorite way to cook them in the summertime is on the grill, but on those nights when I work late or we have had one of those long days when we were gone all day, I am just too lazy to pull out that grill and make burgers.

When we have those hectic nights, which seems to be more often than I care to admit, we still have burgers but a simple preparation is a must.  By changing those burgers into a fresh salad my family still gets a great dinner without me hovering over the grill all evening. 

These Bacon Cheeseburger Bowls are a great way to have those delicious cheeseburgers in under thirty minutes. I don’t know about you, but any time I can feed my hungry family a home cooked dinner with only a half hour of cooking I am one happy girl! READ MORE 

Keri is a sassy southern girl who loves cooking, reading and spending time with her family. She is a former corporate minded gal turned homeschool mom and baker. When she’s not covered in some flour you can find her blogging about recipes and getting healthy over at My Table for Three.



Social media pages:



Debbie Arnold: Fresh Raspberry Sorbet {Foodie Friday}

Throughout June we’ve been celebrating tart, red-ripened, delicious raspberries, and I’ve been humming “Raspberry Beret” the entire month. Can’t help it, y’all.

Now you’re humming along as well, I bet. Or singing. I admire you if you are.

One of our favorites for the short summer season of fresh raspberries is a Fresh Raspberry Sorbet. Less caloric than an ice cream, sorbet tempts you into thinking you can eat it with abandon. Well, maybe not. But it is light and refreshing on the palate.

raspberry sorbet dining with debbie

And it’s summer. And the raspberries are in season. To find out how I make my Fresh Raspberry Sorbet, read more.

There have been so many delicious raspberry recipes this month. I hope you’ve taken the time to give them a try and to thank our Foodie Friday participants for going the extra mile to share those with you.

Remember Jeanetta’s Choco-Raspberry Micro Cake? Bet that’s making your mouth water about now! Go ahead. You can make this in no time.

jeanetta darley choco raspberry micro cake

Renee and I pretty much had the same idea of bringing that raspberry goodness to a sorbet. I’m thinking you should try both — twice the love, ya’ know.

After eating our fill of cake and sorbet, Connie and Lyndi helped us out by bringing something healthy to the table. I’m thinking Connie’s Quick Raspberry Muffins would make a nice addition to a Fourth of July breakfast or brunch,

raspberry quick muffins

and Lyndi’s Raspberry-Spinach Salad would start off any Independence Day dinner with tons of flavor and goodness.

raspberry spinach salad nwafodie

Have a safe and enjoyable holiday. Thanks.ya’ll.



You just knew I would.

Renee Birchfield: Raspberry Sorbet

When I saw that this month’s theme song was Raspberry Beret ,I knew I had to make something. I had never heard of the song until around Christmas 2016 while we were at my in-laws for the holidays. It came on the radio and my father-in-law was singing along— except he would say sorbet instead of beret. It took me a few times to figure out that the song wasn’t about dessert and that it was supposed to be beret. I have not forgotten about it and it still makes me smile. 

This sorbet recipe is adapted from the one that my in-laws made while we were home for  Fourth of July a few years ago. I must say it is delicious but the best part is that it is very easy to make.   Read More


Renee Birchfield


Renee, the voice behind If Spoons Could Talk, loves everything food related. You will often see her taking pictures of her food before eating, while her smiling husband shakes his head and waits to eat because, of course, she has to take a picture of his as well. Her time is spent cooking in the kitchen,  researching recipes on the computer, or eating what she’s been researching and cooking! The rest of her time is spent with her husband and two fur babies watching TV. Now she is making time to get a masters so she can be a full-time teacher. You can find her on Facebook, Instagram, Pinterest as If Spoons Could Talk and on Twitter as Spoons Could Talk  And of course over at If Spoons Could Talk

Connie Ash: Raspberry Quick Muffins

My life is blessed, which often means my days are busy.  Six days a week my day begins at 5:30 AM and ends at midnight. I am a nurse practitioner with my own practice (Connie’s Family Practice) and teach an online nursing program.  My family and I own and operate Bed and Biscuit Boarding and Faultine Athletics. My days can consist of seeing patients, being on call, grading papers, walking dogs, cleaning kennels, loading pitching machines, or updating Facebook pages.

It is difficult to eat healthy when there is very little time to prepare healthy food.  I love quick recipes that are easy to prepare, carry with me, and include fresh ingredients.  One recipe my family loves is Raspberry Quick Snack Muffins.

Did you Raspberries are good for you?
Here are a few of the health benefits of Raspberries:

  • Raspberries are rich in effective antioxidants as well phytonutrients. These elements proficiently reinforce your immune system and help your body to fight disease
  • Raspberries have high amounts of vitamin C, riboflavin, folate, magnesium, manganese, niacin, potassium and copper. This makes them a complete fruit to offer overall, health benefits.
  • Raspberries have a negligible effect on blood sugar level.

Connie Ash: Raspberry Quick Muffins


  • 3 large eggs
  • 1 cup plain yogurt
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 2 cups raspberries, fresh or frozen, thawed and rinsed
  • 1 cup granulated white sugar or equal portion of Splenda
  • 2 cups + 1 tablespoon all-purpose flour, divided


  1. Preheat the oven to 375°F. Line a standard 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
  3. In a separate bowl, mix the raspberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  4. Pour the batter into the prepared muffin pan, about 3/4 full using two spoons or an ice cream scoop.
  5. Bake the muffins for about 20-25 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
  6. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
  7. I hope your family enjoys these simple healthy snacks.

Connie is a 50-something wife, mother, Nana, doggie mom, living in a small community in Arkansas, located in the far Northeast corner of the State. She shares a home with her husband aka The Big Man, 14 rescue dogs and 20 chickens. Collectively they have six adult near-perfect children, five perfect grandboys, 1 granddaughter, 2 god-daughters and 4 awesome granddogs.  Connie is a family nurse practitioner who runs a small family clinic, is a visiting professor in an online nursing program and manages a free health clinic (Great River Charitable Clinic). Her and the Big Man also own and operate Bed and Biscuit Boarding and Faultline Athletics. Connie is an active member of the Blytheville Humane Society. Her Blog chronicles her journey to live a balance simple life making her little corner of the world a better place to live.

Lyndi Fultz: Raspberry and Spinach Salad

Okay, let’s get real. It seems like 90% of the time that I write a Foodie Friday post, it is a salad. What can I say? I really dig a salad.

The thing is, I didn’t always feel that way. A salad was meant to be a garnish, a side dish, or a filler food that you put in a realllllly large bowl to make it look like you were serving guests a ton of food. It wasn’t meant to be the main dish or the meal itself. In fact, whenever I would go out to eat with teammates and they * gasp * ordered a salad as their meal, eye rolling would commence.

Now? Gimme a salad. I’m a convert.

This raspberry and spinach salad should be called the Raspberry, smoked turkey, feta, almond, and avocado spinach salad instead of Raspberry and spinach salad. You can’t put a salad like this in the corner. In fact, I may ask Debbie to rename this post the “No one puts Baby spinach and Raspberry salad in the corner.”  This salad was meant to shine on its’ own.

If you are craving something healthy, this is your salad.

If you do not want to prep tons of vegetables, this is your salad.

If you want a comfort food that won’t mess up your diet, this is your salad.

If you want a satisfying meal that is delicious, this is your salad.

And most importantly, if you want something eat while watching Dirty Dancing on your day off, this my friends, is your salad.


Lyndi Fultz: Raspberry and Spinach Salad


  • 5oz package of baby spinach
  • 4 slices of mesquite or hickory smoked turkey cold cuts
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoons sliced almonds
  • 1 avocado, sliced
  • 6 ounces raspberries
  • Italian Vinaigrette
  • Sea salt
  • Black pepper


  1. .Evenly place spinach in each bowl.
  2. Roll up 2 slices of turkey cold cups and slice. Repeat with remaining 2 slices
  3. Add turkey, feta cheese, almonds, avocado, and raspberries to salad.
  4. Drizzle with vinaigrette and finish with salt and pepper.
  5. Serve and enjoy!
  6. Happy salad day.

Jeanetta Darley’s Choco-Raspberry Micro Cake

Bowl of raspberries jeanetta darley

It’s June and while it may not officially be summer, school is out and the summer heat is just getting turned on.  My garden is finally getting the kick it needed.  One of the few fruits of my yard I have been enjoying is my raspberries.  They over spill in a flower bed near our back porch.  I have a table where I write and draw at that’s right next to the raspberry bed.  I can reach out and snatch a snack when needed.  As a teenager I developed a sever allergy to the “other red berry” so raspberries are my go to berries. 

raspberries in the wild jeanetta darley

While these late spring temps are still pleasant we know the heat is coming.  One thing I always look for as the temperatures rise outside is a way to cook that does not heat up my house.  Dessert, in my opinion, is often greatly overlooked.  Sometimes you just want a little dessert that doesn’t involve a major baking event.  A small one or two serving creation doesn’t sit around on your counter tempting you to indulge.  So in my desire to beat the heat and not eat a whole cake myself I created this microwave cup of cake recipe.

raspberries jeanetta darley

I can hear you now. “Microwave?!”  But trust me on this.  Think of it as a grown up much tastier version of our Easy Bake Oven adventures.  The recipe is easily adaptable to many flavors.  But since I have raspberries in abundance and there’s always an occasion for chocolate, I whipped up this version of a Choco-Raspberry Micro Cake.

jeanetta darley choco raspberry micro cake

This is also a quick and easy recipe for the kids to make.  Watch the video of my son and me whipping up a bowl.


Jeanetta Darley: Choco-Raspberry Micro Cakes


  • ¼ cup fresh raspberries
  • 3 tablespoons flour
  • 2 tablespoons cocoa powder
  • 4 tablespoons sugar
  • ¼ teaspoon baking powder
  • 2 tablespoon milk, cream, or half & half
  • 1 egg
  • 2 tablespoon oil
  • ½ teaspoon vanilla


  1. Combine all dry ingredients into a small mixing bowl with a fork.
  2. Whisk all remaining wet ingredients with the fork in a liquid measuring cup.
  3. Pour wet ingredients into dry ingredients and mix thoroughly.
  4. Lightly grease 2-3 coffee cups, ramekins, or 1 cereal bowl. Toss in a few raspberries. Pour batter halfway up baking dish. Place the cup on a plate in case the cup overflows while cooking.
  5. Microwave on high in two 30-second intervals. Cook in 15-second intervals until you can smell the chocolate.
  6. Be careful because the cake and cup will be hot. Top with whipped cream, ice cream, or powdered sugar and enjoy!

Amanda Farris: Blueberry Quick Bread {Foodie Friday}

A tasty snack is all my kids need to turn a bad attitude around. I’ve learned that the two  best tools to deter any kind of bad attitude are humor and delicious snacks.

When things get a little tense around the house because someone is having a bad day or bad attitude it’s time for some laughs and snacks. Bad attitudes  never happens at your house, because your house is perfect right??? Just kidding, I know we are all normal and have our days when we are just a little grouchy.

One morning recently, there were sibling squabbles and bad attitudes hanging around our house  for no real reason. I decided to somehow get our day turned in a better direction. So, I turned on some fun music, did a few crazy dances, whipped up some quick bread, and got my kids to laughing and having fun.

After our bread was ready, I whisked everyone outside on the back porch to have a snack with some fancy teacups and I read our overdue library books to them.

Voila. Attitudes changed. The blueberry bread was magic.

I know it’s not the actual bread that changed their attitudes, but it’s the love, laughter, and conversations shared around a snack that tied heart strings together.

Who can be upset when eating fresh blueberry bread, sitting on the back porch on a sunny day, drinking lemonade out of tea party cups, and reading funny picture books?

Quick breads are a go-to hosting treat for us because they are so quick and simple. The ingredients are things that you always have around.

Blueberry Quick Bread from Amanda Farris

Whenever you make one, always make two and freeze one! You can give it to a friend or pull it out for breakfast on a busy morning.

When we make a quick bread, we always pour a mini loaf to take to a neighbor or friend. I try to keep the disposable mini loaf pans on hand so we can always do that. This time, I was out. But, I did have mini pie tins and they worked just as well. 

After all attitudes were adjusted I gave my kids the gift of giving hospitality and they delivered a mini pie/loaf quick bread to some neighbors. Being generous always brings a cheerful heart.

The rest of the day was perfect.

Enjoy the recipe and make it today!

Amanda Farris" Blueberry Quick Bread slices


Amanda Farris: Blueberry Quick Bread {Foodie Friday}


  • 1 1/2 Cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 1 cup blueberries (fresh or frozen)
  • 1 cup sugar
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice


  1. Preheat oven to 350.
  2. Stir together the flour, salt, baking powder, and cinnamon.
  3. Add in the blueberries.
  4. In a separate bowl, mis the sugar, milk, butter, eggs, lemon zest, and lemon juice.
  5. Add the sugar mixture to the flour mixture.
  6. Stir until just blended. Do not over mix.
  7. Pour batter into a lightly greased loaf pan.
  8. Bake at 350 for 1 hour or until wooden toothpick inserted in center comes out clean.
  9. Let pan cool for 10 minutes.
  10. Remove from pan onto wire rack and let cool.


ENJOY! Don’t forget to take some to a neighbor!

Amanda Farris is a former teacher/coach who hung up the whistle when she got promoted to mom. She still keeps those competitive juices by running in local races and playing competitive board games with her kids. She is the reigning Jenga champion in her home. 

Connect with Amanda:

 Amazing Grace and Living the Adventure



K.D. Reep: Heather Haywood’s Arkansas County Fair Blue Ribbon Blueberry Preserves

 Heather Audrisch Haywood doesn’t do anything half way.

I met her last year when we worked together on public relations for Goodwill Industries of Arkansas. One morning, I walked into our suite, my dress clinging to me like child with separation issues. I kept pulling at my hem and finally asked Heather if she had any static guard. Of course, she did.

I spritzed a dainty bit, which helped not at all. Heather gave me the drollest look and said, “Girl. That will NOT cut it. Come here.”

And she yanked my skirt away from my legs and sprayed a healthy dose of static guard ALL around. “Well,” I said as she capped the bottle. “We’re friends now.”

Taking care of business isn’t the only thing Heather and I have in common. We both come from Arkansas farm families and grew up “puttin’ up” vegetables and fruits from gardens, truck patches, fields and orchards our families have. Heather’s paternal grandparent had a peach orchard in Union County, and her Grandmother Audrisch, who operated a café there, made a peach pickle with Indian peaches from her husband’s trees. She also picked blackberries, taking Heather with her, and made jam from their haul. Her maternal grandparents always had a garden, and Heather remembers having to shell peas before she could go to the pool in the summers.

“We canned everything,” she said. “After I was grown, I continued that tradition by making my own jam and preserves as gifts for neighbors and coworkers. That lead me to entering the Arkansas County Fair last year, and it was a hoot. I plan to do it again this fall.”

blueberry preserves kd reep

Heather, who lives with her husband Ken and black Labrador retriever River in Stuttgart, took home seven first place ribbons for her entries in the county fair: one each for her blueberry, cherry, blackberry and plum jam and preserves and one for best in show.

“I loved every minute of it,” she said. “I plan to go back this year to defend my title, and I’m already thinking of what I’ll enter.”

The secret to Heather’s winning recipe is freezing fresh fruit in the summer. “When I make jams and preserves in the fall, the flavor is more robust, and it doesn’t seem to foam as much when you cook it.”

She has even become somewhat of a legend among her friends and family members as they reserve her preserves for special occasions.

“I’ve had people tell me that they save my preserves for Christmas morning,” she said. “It’s become a part of their tradition, and I’m proud they think what I’ve made is special enough to save for the people they love most. That’s what I like about canning and preserving food. It brings together family and tradition, and you know exactly what’s inside and what you’re feeding your loved ones. More and more people are coming back to canning, and the process and equipment has much improved from the time I did it as a kid. I would encourage anyone to try it.”

In addition to jam and preserves, Heather makes homemade mustard and is experimenting with homemade body lotion using only organic ingredients. If that weren’t enough, Heather says that if you return her jars, she’ll refill it for you.

blueberry biscuits on plate kd reep

K.D. Reep: Heather Haywood’s Arkansas County Fair Blue Ribbon Blueberry Preserves


  • 4 cups prepared blueberries (washed and crushed)
  • 1 1.75-ounce box Sure-Jell Premium Fruit Pectin
  • 4 cups granulated sugar


  1. NOTE: This recipe was adapted from the Sure-Jell fruit jam and preserves recipe.
  2. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  3. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
  4. Stir pectin into crushed blueberries in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly one minute while stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  5. Ladle immediately into prepared jars, filling to within a quarter inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by one-to-two inches. Add boiling water, if needed.)
  6. Cover; bring water to boil.
  7. Process 10 minutes then remove jars and place upright on a towel to cool completely.
  8. After jars are cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed. However, you can refrigerate these jars to consume safely within a week.)

KD Reep is a KD Reep headshotwriter, public relations practitioner and aspiring author in Little Rock. She owns Flywrite Communications Inc., a marketing communications agency in Mabelvale. She is a six-time recipient of the Public Relations Society of America’s Prism award and has been published statewide as well as in the Arkansas Times, Inviting Arkansas, Savvy Magazine, Bourbon & Boots, Arkansas Money & Politics, Delta Farm Press and Rice Farmer magazine, among others. 

Follow KD:

Twitter: @kdreep

Instagram: @kdreep