Tag: cookies

Tasty Tuesday

This week’s Tasty Tuesday brings a whole stockingful of ideas for you. From all of us at Arkansas Women Bloggers, we wish you the Merriest of Christmases. Thanks for allowing us to introduce you to some of our fabulous writers each week. We appreciate you.

Gingerbread Decorating Party Ideas via Jennifer Maune

Jennifer Maune: Gingerbread Decorating Party Ideas

My beloved Grandmother lived on Gingerbread Lane for 45 years, so we have a family tradition to host a Gingerbread Decorating Party each year with the cousins so I thought I would share these ideas with you! This is a highlight of our holiday. It’s a great creative outlet for the kids, they get to eat sweet treats, and play with their cousins. After theyve finished decorating their houses they can either take them home to display, or eat them! We like to do a craft as well. This year the kids made gingerbread ornaments. I love that everyone has something to bring home and hang on their tree. READ MORE


Keri Bucci: Chocolate Covered Almond Cheesecake

Chocolate Covered Almond Cheesecake is a rich and decadent treat that is sure to please any cheesecake fan sitting at your table! With a  rich and velvety cream cheese filling flavored with almond butter and topped with a chocolate, how could that not be delightful, right?

I am a huge fan of cheesecakes and they are always easy to adapt to the sugar-free and low carb way of baking, which makes them one of my “go to” desserts when I am having friends and family over. I cannot tell you how many times I have made a cheesecake like this one and had some of my higher carb eating friends tell me “There is no way is this sugar-free!” READ MORE

Cowboy Ranch Chex Mix via BigPittStop

Keisha McKinney: Cowboy Ranch Chex Mix

Call it nesting or the holiday season, but I just couldn’t let Christmas come without making some of favorite treats. My husband oversees a big processing plant and I think its so fun to love on his people any chance we get.  But, when you have to make a treat for 30+ and most of it are men, you have to think on a big scale. And that crew has come to be open to my experimenting.

Growing up my mom always made what we just called Texas Trash. It was basically the Chex Mix recipe with a little something added. But, my mama taught me the art of experimenting so I usually read about 4 recipes and then decide what the @bigpittstop way is going to be.

This year i decided to go a little more spicy and on the same afternoon that I was making my chex mix, Mr. McKinney decided to marinate some steaks…and used all my Worcestershire sauce.  So, I had to improvise. I had 2 bottles of balsamic vinegar on my counter so it seemed like the likely suspect and it turned out great. READ MORE

Crock Pot Lasagna via Brenda Embry


Brenda Embry: Quick and Easy Crockpot Lasagna

For the most part, living in the country, out of the city lights and noise, is a wonderful dream come true.

It does, however, have some disadvantages.  As our area continues to grow by leaps and bounds, the drive to work gets longer and longer.  I leave my house before seven and get home around six.  It makes for a long day and the older I get, the less I want to cook when I get home.

I think this is why I rely on my slow cooker for many of our meals.  Most of the time, I throw in a chicken or roast, add some veggies and let them cook all day.  It’s so nice to come home to a wonderful smell and a delicious meal ready to eat.

Another great meal I like to make in the winter is Slow Cooker Lasagna.  It does take a little more prep time, but you can do this the night before or, if you’re an early riser like me, the morning of.   Since the cooking time is a little shorter than most meals, I usually save this one for the weekend so I’m not so rushed during the week.   Unfortunately, I don’t have any pictures because it was devoured quickly and what was left was taken for lunches the next day. READ MORE


Dragon Breath Fire Crackers via BigPittStop

Keisha McKinney: Dragon Breath Fire Crackers

My dad and father-in-law love spicy snacks. And for 2 guys its sometimes hard to buy for, nothing seems better than showing up with a baggie or container full of a yummy little snack to say thank you for taking care of my dog or putting up with all of us over the weekend!

My brother-in-law even sent a text this week sending his “request” for a set of his own snacks. I guess since he has brought the cutest little girl in the world to me as my niece and kept her alive for almost a year, he deserves a treat too. READ MORE


Chocolate Drop Shortbread Cookies via My Table of Three


Keri Bucci: Chocolate Drop Shortbread

Cookies are such a great treat in our house. As much as I bake and cook you would think that wasn’t so. But it seems I never make it around to making cookies.  But lately I have been on a mission to change that. These Chocolate Drop Shortbread Cookies are heavenly and they were my first cookie recipe of the season. The buttery taste of the low carb cookie base goes so well with the dark chocolate drop in the center.

It did take a few tries at the recipe but with some minor adjustments here and there I have finally produced a crispy buttery shortbread base that is super simple and delicious. These have really been a hit with my boys! I must admit I have loved them too.  READ MORE

White Chocolate Chip and Almond Cookies – Cooking with Kids

White Chocolate Chip and Almond Cookies

If you want a cookie to impress, you have come to the right place with these white chocolate chip and almond oatmeal cookies. Several months ago, the Hubs picked up some delicious oatmeal cookies from a special bakery he visited during a work trip. The man knows when he leaves me with these children for a week, he better show back up with something g-o-o-o-d!

As I ate my delicious round of sugary goodness, I considered the flavors. I decided this was a cookie I must try to recreate on my own. And that was when the recipe for these white chocolate chip and almond oatmeal cookies was born. I used my basic oatmeal cookie recipe as the base and just guessed my way through the ratios for the white chocolate and the almonds. READ MORE…

Celebrating National Rice Month with ARWB

rice harvest nat rice month

Arkansas Women Blogger members enjoy a special relationship with Riceland Foods. Not only is this Arkansas-based company headquartered here, it supports and features some of the best farmers and producers in our state. Riceland is unique because it is a cooperative of rice farmers, meaning it is owned by those farmers. Both Riceland and ARWB take tremendous pride in supporting our local farmers and producers.

Several of our members have recipes which have been featured on Riceland’s blog, including this one for Baked Chicken Marsala and Rice Casserole from Lyndi Fultz of nwafoodie which uses Riceland’s Extra Long Grain White Rice.


And I can definitely recommend this Lemony Shrimp Scampi over Gold Perfected Rice, the rice preferred by the hospitality industry. 


Are you a Tex-Mex fan? Then be sure to put this Poblano Rice and Beans with Shredded Fajita Chicken prepared by our spicy gal Heather Disarro from Heather’s Dish.


Captain Mom, also known as Rhonda Franz our Girl Friday of everything The Women Bloggers, starts her family’s day off right with a Favorite Way to Eat Brown Rice for Breakfast. I certainly remember eating and loving steaming bowls of rice with sugar and cream especially on cold, winter mornings. 

If you struggle with the preparation of brown rice, follow my method for cooking brown rice and your troubles will be gone!   give Riceland’s new  boil-in-bag brown rice a try.


And who doesn’t love a good dessert? Rice can be your go-to ingredient for sweet craving as well as for your savory. Julie Kohl of Eggs and Herbs, Content Creator for ARWB, recently shared her Jumble Cookie recipe — perfect for lunch box treats.


I’m really looking forward to experimenting more with Riceland’s Jazmine (Jasmine) Rice in some of the Indian and Thai recipes I’m learning. (Thanks Swathi!)


Have you checked out the Riceland blog? Here are a few other examples of some of the jewels you’ll find when you do!

Dad’s Best Barbecued Chicken

Dad’s Best Barbecued Chicken

You don’t have to have a big fancy grill or even a tiny disposable one to have delicious barbecued chicken. I used to think that barbecue was saved for big family picnics or get-togethers at a local park and you …Continue reading…

Kabobs Over Yellow Riceland Rice

Kabobs Over Yellow Riceland Rice

It seems like every restaurant that serves kabobs on the menu or every butcher shop that sells pre-cooked kabobs follow a set routine by only offering chicken or beef. I often wonder, why the discrimination over other kabob meats?Continue reading…
Baked Rice Apple Crisp

Baked Rice Apple Crisp

As the resurgence of Sunday Suppers, potlucks, and general embracing of comfort foods tease us weekly on our social media apps, I am on the constant lookout for family-style desserts that are easy, delicious, and will please all age groups. …Continue reading…

Rice & Black-Eyed Pea Salad

Rice & Black-Eyed Pea Salad

When I think of black-eyed peas, I am instantly transported to a magical place of antebellum homes, magnolia trees, and mint juleps. In my minds-eye, I am sipping the mint juleps and fanning myself from the summer heat and persistent …Continue reading…
Brown Rice Chicken Skillet Dinner

Brown Rice Chicken Skillet Dinner

We all have those times when the day is super busy but there is still a desire to put a healthy, delicious meal on the table. This Brown Rice Chicken Skillet Dinner is quick, easy and sure to please even …Continue reading…
Turkey Tetrazzini with Rice

Turkey Tetrazzini with Rice

I keep leftover turkey and chicken in my freezer just about all of the time. It comes in handy for those evenings when I need a quick and easy dinner.During the holiday season when the prices are really good, I …Continue reading…
Riceland Rice Ole'

Riceland Rice Ole’

Just about everyone enjoys the spicy taste of Mexican food. From tacos to burritos to enchiladas, we just never seem to tire of all the combinations of meat, cheese, rice, beans, avocados and peppers. While we do enjoy those, one …Continue reading…
Riceland’s Vegetable Dip

Riceland’s Vegetable Dip

In late August and early fall in the South, all thoughts turn to football. And that, of course, means it’s time to tailgate! And while tailgate used to be just that —a picnic on the tailgate of your honey’s pickup …Continue reading…
Taramahoota Pollo Sopa con Arroz

Taramahoota Pollo Sopa con Arroz

Good friends are such a blessing. And they are especially so when they share delicious, original recipes with you and allow you to share those as you please. My good friend, Chef Liz Bray, created the original version of this …Continue reading…
Cherry Rice Salad

Cherry Rice Salad

Every Sunday, my in-law’s church hosts a dessert social following the evening sermon. Parishioners bring a variety of desserts to share while they mill around and enjoy each other’s company.  My mother-in-law is always looking for fun new recipes and …Continue reading…
Brown Rice Breakfast Tacos

Brown Rice Breakfast Tacos

If Taco Tuesday isn’t a thing in your house, it should be. And if you’re not eating breakfast for dinner on a regular basis, well you should be doing that too. We love Taco Tuesday and breakfast for dinner in …Continue reading…
Join me Tuesday, September 27 when I’ll be sharing some of our favorites from Riceland on THV11 This Morning — at 6:15 am (go ahead and set your DVR:)
Bon Appetít Y’all
logo-diningwithdebbie 1000
All recipes and photos courtesy of Riceland Foods.

Keisha Pittman: Confetti Celebration Cookies {Foodie Friday}

Celebrate Celebrations


I don’t have much memorized about cooking, but if you were to ask me the 2 things I know off the top of my head, it’s that most cookies bake at 350 for 10 minutes and the ingredients for Cake Mix Cookies are 1/3 cup of oil and 2 eggs.  Something else my mama always taught me was that everything was worth celebrating.  The end of a big project, cleaning the whole house on a Saturday, making it to the end of a hard work week, getting straight A’s on your report card, anniversaries, promotions, and even half birthdays if you were my sister.

The big and the small, it’s all worth celebrating.  My parents sometimes feel bad when they get ready to pull a party together and invite their friends because we realize we have had much in life to celebrate.  Heck, one year, not that long ago, we had 5 years cancer-free, a teacher of the year, a graduation, a big move and a retirement all in the same year.  Not all of them had a party, but each one called for its own special celebration!


When I first lived on my own, I didn’t have much surplus in my budget, but I still loved to celebrate.  I wanted to carry on this tradition I had learned from my parents to make every moment count and to celebrate all the small victories along the way.  So, playing on my memory of baking growing up, and my often “famous” style of cooking, I decided to start experimenting with something I knew well.

Cake-Mix-Cookies.  They were one of my favorite treats growing up.  Always perfectly chewy, sometimes not too sweet and ever the easy go-to quick fix for just an afternoon toast with a cup of milk.

I’ll admit there are many varieties (and I’ll share them at the bottom), but the ones that always taste the best are the Confetti Celebration Cookies.  Maybe it’s the sprinkles.  Maybe it’s the fact that they taste like ice cream.  Or, maybe nostalgia wins every time!

A homemade cookie with a cup of milk or a pot of coffee really is the best way to celebrate almost anything.

Congratulations Keisha! We are so excited for you guys. #Celebrate
Congratulations Keisha! We are so excited for you guys. #Celebrate


Keisha Pittman: Confetti Celebration Cookies


  • 1 Funfetti cake mix (any brand)
  • 1/3 cup oil (I usually use canola or vegetable)
  • 2 eggs


  1. Preheat oven to 350.
  2. Mix together all ingredients by hand or in a stand mixer.
  3. Scoop dough with a cookie scoop or make 1-1/2 inch balls.
  4. Bake for 10 minutes or until edges get a little brown.
  5. Cookies should hold shape and not flatten out. If you want flat cookies pat them to ½ inch thick before baking) Let cool to room temperature before serving.
  6. Optional: Make ahead and keep in an airtight container in refrigerator for an afternoon snack. Or, roll into a log and put in your freezer when you need to just cut and serve quickly. Baking process is the same.
  7. Variations: Strawberry cake mix with butter cream icing, Red Velvet cake mix with cream cheese icing, Dutch Chocolate or Milk Chocolate cake mix and roll balls in powdered sugar before baking, Lemon cake mix with cream cheese icing, Pineapple cake mix add ½ cup shredded coconut to the mix before baking.



Keisha Pittman can be found over at bigpittstop (bigpittstop.com), a blog started when she was brushing up on her superpowers kicking cancer’s butt.  Eight years later, it’s a chapter book of a 30 something navigating life and learning lessons along the way.  She is a self-proclaimed nerd and every once in a while lets us have a little glimpse into her recipes-for disaster, Saturday scenic drives, “big sister chats” and thoughts about living the good life in Northwest Arkansas. In the meantime, she is busy planning her wedding to her fun loving chicken man and planning her new life in South Arkansas.  

Blog –bigpittstop: new journey, new normal, new you –  http://www.bigpittstop.com/ 

Facebook – https://www.facebook.com/bigpittstop

Twitter – https://twitter.com/bigpittstop

Instagram – http://instagram.com/bigpittstop#

Pinterest – http://www.pinterest.com/bigpittstop/

Periscope – @bigpittstop 

Ricci Ellis: Dot Cookies {Foodie Friday}

Celebrate Celebrations

There are just certain foods you expect at every family gathering, am I right? Certain standby recipes, if you will. At Thanksgiving there will always be turkey, dressing and pumpkin pie. At Christmas there will always be ham and homemade candy. I could go on and on but I think you get the picture.

In my family, something we have always come to expect is my sister’s Dot Cookies. My sister is the baker in our family. I love to cook but baking is just not my thing. The taste is always there but the presentation, not so much! Oops!




Dot Cookies are tiny sugar cookies with just a “dot” of icing on top and are just the perfect size to pop in your mouth and eat! Or, if you are my niece Paycen, you lick the icing off and give the cookie to your Aunt Ricci to eat. HA!

 I believe the Dot Cookies came about when my aunt worked at a local bakery that made them. She started making them for our family get-togethers and then my sister started making them when my aunt didn’t want to any more.

 Dot Cookie Dough


 The recipe has been tweaked a few times throughout the years but I love them no matter how they are made, HA! 

Dot Cookie Mixer

I think these cookies are just adorable and I love these cookies are completely customizable in that you can make the icing whatever color you want to match your event. These cookies are perfect for holidays, birthday parties, baby showers, wedding showers, potlucks, really just whatever! They also travel well which is always a plus in my book!

While they may be a little time consuming, only in that they have to chill for a few hours, I think Dot Cookies are the perfect addition to any celebration!


Ricci Ellis: Dot Cookies


  • 1 cup unsalted butter
  • 1 ½ cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ tsp. almond extract
  • 2 ½ cups sifted all-purpose flour
  • 1 teaspoon cream of tarter
  • 1 teaspoon baking soda
  • 1 cup shortening
  • 1 teaspoon cear vanilla extract
  • 1/4 teaspoon almond extract
  • 4 cups sifted powdered sugar (approximately 1 lb.)
  • 2 tablespoons milk


  1. Cream butter and sugar together in mixer.
  2. Add egg, vanilla, and extract and beat well.
  3. Sift all dry ingredients and slowly add a little at a time to butter/sugar mixture
  4. When all is incorporated together well, wrap cookie dough in plastic wrap and chill for at least 2 hours
  5. Roll out on floured surface and cut with cookie cutter
  6. Bake at 375 until light brown
  7. Tip: Don’t over bake or they will be hard, not soft sugar cookies
  1. Beat shortening until fluffy
  2. Add vanilla and almond extracts
  3. Slowly add in powdered sugar 1 cup at a time
  4. Tip: If icing becomes too thick while mixing add a little milk. After all powdered sugar is in add more milk to thin to spreading consistency.







Chris Olsen: Gift of Homemade Truffles {Foodie Friday}

Struggling for gift ideas as the holiday season approaches? Festively gift-wrapped, homemade truffles make an amazing present for any friend, co-worker or family member with a sweet tooth. Made from eggless cookie dough, these treats are completely safe to eat raw. You can make them ahead and refrigerate in an airtight container for up to five days — if you can resist for that long, that is.

chris olsen browniebattertruffle

Happy Holidays to you all and wishing you and yours the best for 2016! 

**Just a note…I like to make these in a few different flavors for a large variety: chocolate chip, oatmeal raisin, peanut butter and snickerdoodle!  If you want those recipes go to my Facebook page,like it and ask me to send them to you and  I will!  Happy Holidays!  Chris~

chris olsen cookiedoughtrufflesboxed (1)

Chris Olsen: Brownie Batter Truffles



  • 1/3 cup semisweet chocolate chips
  • 2/3 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • Pinch fine salt
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon nonalcoholic vanilla extract
  • Confectioners' sugar or unsweetened cocoa powder, for rolling


  1. Line a baking sheet with parchment paper.
  2. Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until melted and smooth, about 1 minute total.
  3. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
  4. Add the granulated sugar, butter and vanilla to the melted chocolate, and beat with an electric mixer on medium-high speed until smooth.
  5. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
  6. Scoop tablespoons of the batter, roll them into smooth balls and put them on the prepared baking sheet.
  7. Put the confectioners' sugar or cocoa powder on a plate.
  8. Before serving, roll the truffles in confectioners' sugar or cocoa powder to coat.
  9. The truffles can be refrigerated in an airtight container for up to 5 days.


chris olsen photo 250



Getting to Know Your ARWB Foodie

Chris H. Olsen is a nationally known home and garden guru, designer, author, public speaker and TV personality. 


Connect with Chris:

Chris H. Olsen

Botanica Gardens

ARWB Virtual Cookie Swap 2015 Link-Up {Foodie Friday}

cookie-swap 500

Here’s your chance to load up on cookies and treats for the holidays. Or at least load up on ideas for cookies which you just might get around to baking. Some day. Soon. It’s our ARWB Virtual Cookie Swap . Link up your favorite cookie, bar and brownie recipes. We’re gonna’ come around a collect a virtual dozen or so from you and leave you some holiday love while we’re there.

Share your treat pics on Instagram with #ARWBCookieSwap15.

#ARWBCookieSwap15 – It’s not just for cookies, ya’ know.


#Virtual Cookie Swap for Foodie Friday {Christmas Tree Cookies}

By Tiffany of Life Of A Lost Muse

Welcome to our #ARWB #Virtual Cookie Swap hosted by Tiffany.  Be sure to add your favorite cookie posts to our Linky.  Which new ones will you try?

finished product

Today, I want to share with you a recipe that I sometimes make with my goddaughter.  They’re simple to make so it’s a perfect activity to make with kids.  They’re also really colorful and super tasty; it’s a win-win.

Christmas Tree Sugar Cookies

You’ll Need:

1 cup powdered sugar
1 cup vegetable oil
1 teaspoon cream of tartar
1 teaspoon baking soda
2 Tablespoons vanilla extract
1 1/3 cup sugar
1 cup butter
2 large eggs
1 teaspoon salt
5 cups all purpose flour
1 tube of icing (your choice of color)
your choice of food colorings
(optional: various colors of sugar sprinkles)



How to:

Cream sugar and butter together in a large bowl Beat in eggs and oil.  In a separate bowl, mix the cream of tartar, baking soda, powdered sugar, salt and flour together.
Add the dry ingredient mixture to the butter/sugar mix then stir in the vanilla extract.

Next, split up the dough into sections  depending on how many colors you want to make. I usually do at least 5 so that there’s some variation but you’re welcome to do more or less as you see fit.

Blend the food coloring into your separated bowls until you’ve gotten the color you want.

Proceed to roll each color into 8-10 balls of dough, decreasing the size as you go.Flatten your dough balls into circles and then sprinkle with granulated sugar or coordinating sugar sprinkles.

Using a small star-shaped cookie cutter, cut out as many stars as you’ll need to top your cookie trees.

Bake the cookies at 350 degrees for 8-10 minutes, starting with the largest cookies first and decreasing the cooking time as the cookie sizes get smaller.

Remove cookies from baking pan and cool on wax paper.  Once the cookies are cool, stack them starting with the largest on bottom, graduating to the smallest size on the top, adding a small circle of frosting between each layer to hold them in place.

Finish the cookie trees by topping them with a star and lightly dust with powdered sugar so that they resemble snowy trees.

I’ve created a printable recipe card so that you can take this recipe with you, if you like. Just right click and save, then print your desired size.

sugar cookie christmas trees recipe card




 Tiffany blogs at Life Of A Lost Muse.  She shares posts dedicated to things that inspire, lovely photos, creative drawings, tasty recipes, affordable fashion, and blogger love, travel, entertainment, fun tutorials and  decor.  You can find her at there or at her other blog, Fashion In  the Forest.


Now, let’s LINK UP ladies!