We’re so glad you’re here! We’ve got some dandy featured food posts from some of the best cooks in all of Arkansas! Be sure to go check out what they’re bringing to the table and let them know how much you appreciate their willingness to share.

Christie Ison: Spicy Pumpkin Carrot Muffins

Whenever I cook with my daughter, I tell her that, whenever possible, to use a “secret” or “surprise” ingredient, something nobody would try on their own, or are hard pressed to pick out exactly what “that something” might be. READ MORE to find out how Christie of Fancy Pants Foodie spiced up her muffins.

Jessica Rush: Keto Freeze Meals

So I follow a low carb/Keto diet and have lost 35 pounds (still have about 50 to go).  I also love freezer meal prep, you know, prepping your meals up ahead of time to make dinner time a snap! I have compiled a list here of a few of my fave Keto freezer meal prep ideas. I hope this helps someone out! READ MORE

GINA KNUPPENBERG: Pumpkin Walnut Baklava

In this guest post by Gina’s blog, Desperately Seeking Gina, Terri of Terri’s Table shares a baklava recipe inspired by Gina’s own Pumpkin Spice Syrup. Get both of those recipes over on Gina’s blog.

Hi! I’m Terri Powers and I blog over at Terri’s Table.

I was  thrilled when Gina asked me to do a guest post for her Month of Pumpkin, so I wanted to post a recipe inspired by her. I know she is mostly vegetarian, so I wanted to make sure it was something she would feel comfortable eating. She loves savory dishes, but I know she likes desserts, too.  Hmmmmm.

 

Last year Gina posted a recipe for Pumpkin Spice Syrup for making a delicious Pumpkin Spice Latte. I enjoyed those lattes throughout the winter. And that syrup is what gave me the inspiration to make Pumpkin Walnut Baklava. READ MORE

Debbie Arnold: Persimmon Muffins

It’s beginning to be persimmon season in Arkansas. Persimmons are native to China where they’ve been cultivated for centuries. They have, in my opinion, all too frequently been misunderstood. They’ve gotten a bad rap, y’all. Yes, it is true that trying to eat an unripe persimmon will make you pucker up with a real capital P. But if you are patient and wait until they are fully ripe, you’ll be rewarded with a really sweet golden orb of deliciousness. READ MORE