Tag: pumpkin

Debbie Arnold: Pumpkin Cheesecake with Salted Caramel and Praline Pecan Glaze

It’s got pumpkin. It’s got caramel—salted at that. And it’s got pecans. Y’all, there is one huge mouthful of fall in every bite of this Pumpkin Cheesecake with Salted Caramel and Praline Pecan Glaze!

Pumpkin Cheesecake with salted caramel pecan praline glaze horz

When I first began preparing desserts for the dessert auction at the CASA of Saline County Chili Beans and Blue Jeans fundraiser, I knew I wanted to create some that would be showstoppers. No doubt. This yummy mouthful of goodness wins the crown.

This is an easy dessert to make ahead and freeze if you so desire. Why not go ahead and get one made this weekend? You can put it in your freezer til Thanksgiving then whip it out, glaze it and have a stunning dessert on the table in no time. Find out HERE.

It’s Tasty Tuesday {The Pumpkin Edition, Round 1}

Our posts for this week’s edition of It’s Tasty Tuesday all feature some of our favorite pumpkin recipes. If you’ve been thinking of a pumpkin as a vegetable, well it’s time you got it straight. A pumpkin is technically a fruit because it is a product of the seed-bearing structure of flowering plants; it develops from the blossom.

According to the Huffington Post, “the pumpkin is more accurately classified as a berry. A berry is defined as the fleshy fruit produced from one single ovary.”  Now you can tell your kids, “eat your fruits,” even though you’ve put them on their plates as veggies. We’re smart that way.

Not to blow your mind or anything, but a strawberry isn’t a berry. Watermelons, avocados and bananas are though.

So, there ya’ have it. We don’t really care whether it’s a fruit or a vegetable just as long as we get to enjoy it’s deliciousness. So whether it’s pie or soup, stewed or candied, we’re all about enjoying the season affectionately known as Pumpkin Spice time!

Pumpkin Chili : James Moore, Busvlogger


With ingredients like pumpkin, cinnamon and corn, Pumpkin Chili sounds a little different. Well, it is; a great kind of different! It’s become one of our family traditions and it’s just so easy.

Pumpkin Muffins: Anita Stafford

Pumpkin Muffins via Anita Stafford of Sugar Spice and Spilled Milk
Click on photo to see the recipe.


Although the daytime temperatures are still summertime hot, you might want to grab a jacket for early morning or night time. The season is changing and that brings changes in what we cook and bake. One of the fall tastes most people enjoy is pumpkin. There are so many different ways to use pumpkin, and muffins are just one example. READ MORE

Lacie Ring: Easy 3-Ingredient Peanut Butter Pumpkins


peanut butter pumpkins via lacie ring

And for your sweet tooth cravings, Lacie Ring of Easy Peasy Pleasy shares these cute as…well…pumpkins! Could they be any more precious?

It’s Fall Y’all! The weather may still be warm in my neck of the woods but I know it’s Fall just by looking at my yard…It’s covered with leaves.

I don’t know about y’all but in Arkansas it cools down for a couple days then heats right back up. Have you ever heard the expression “If you don’t like the weather, just wait a few minutes”? I believe that quote comes from Mark Twain and he was speaking of Arkansas. LOL! Ok, so maybe he wasn’t speaking of Arkansas but the saying definitely works for any of us in the southern states! Being that is officially fall, I am working on all kinds of Fall treats. One of those treats is these cute little peanut butter pumpkins. Read More



How can something sugar free and low carb be so good? Keri Bucci, our October Blogger of the Month, shows us how with her Cinnamon Pumpkin Cheesecake. Check it out on her blog, My Table of Three.

sugar free low carb pumpkin cheesecake from keri bucci

Fall is my favorite time of the year, it always has been. I look forward to Fall activities, pumpkin spice everything and most of all, cooler weather. We are starting to see some leaves falling to the ground here and there, but our daily temperatures are still in the mid to upper nineties. So typical for our weather, here in the south.

So it looks like I will be waiting a little longer for those cooler temps, but that doesn’t mean I have to wait on the pumpkin. Thank goodness, because I don’t think I could have passed up a slice of this cheesecake even if I had wanted to. READ MORE


pumpkin spice granola via brenda embry

This is also the season for everything pumpkin.  The poor pumpkin is basically ignored until October.  Then, for the next three months, it’s game on.

So far this month, I’ve made pumpkin bread, pumpkin muffins and now….

Pumpkin spice granola. Read More



Gina Knuppenberg: Pumpkin Bread Pudding

So, today’s Month of Pumpkin dish is probably my most favorite M of P recipe.  Well, favorite thus far ?  It’s rich, creamy, and if done correctly, will leave you with pleasant dreams filled with floaty clouds and soft, furry little kittens.  Okay.  I made that last part up.  It’s just good, is all. READ MORE

Stop by next Tuesday for even more pumpkin goodies!

It’s Tasty Tuesday {Featured Food Posts}

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.


spicy pumpkin carrot muffins christie ison


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.


 keto freezer meals jessica rush

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

PUMPKIN WALNUT BAKLAVA desperatelyseekinggina


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


persimmon muffins via diningwithdebbie.net

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

It’s Tasty Tuesday! {Featured Food Posts}

We really enjoy the amazing food posts from our ARWB members and are excited to share a new batch with you this week. Be sure to check them out.

Keri Bucci: Coconut Chicken

Are you a fan of Asian food like we are? Then this Coconut Chicken recipe from Keri Bucci over at My Table of Three is a very tasty one to add to your menu. Plus, it’s low carb and gluten free!

Coconut Chicken via mytableofthree.com keri bucci


It’s no secret that I am a huge fan of Asian food. From sushi to egg drop soup there are many I call my favorites. This Coconut Chicken, like many of my other Asian inspired recipes, was born out of my desire to enjoy my favorite dishes but in a healthier way.

Coconut Chicken is my copy cat version of one of my old buffet favorites. In the past, I would pile my plate high of the overly sweet chicken and lavish every bite. Well, that is until I felt like someone was going to have to roll me out of the restaurant. Darn, you buffet food and darn you missing will power!  Read More


Helen Lampkin: Apple Tart with Calvados Cream

Nothing says fall more than apple season in Arkansas. Helen Lampkin, of My Brother’s Salsa and Helen’s Table, visits a local NWA farmers market to find out about the best of the iconic apple harvest.

Apple Tart via Helen's Table

Northwest Arkansas is still growing apples and we are fortunate to be the home of the family owned Vanzant Fruit Farm

So, before the peak of apple season passes you by, head to your local farmer’s market this and pick up some fresh apples. Then take the time to create this simple Apple Tart with Calvados Cream recipe, call the family around the table and savor every moment! Read More


Julie Kohl: Keto Coffee Disks

Want an easy, fool-proof way to have your keto coffee ready for you in a snap? Julie Kohl of Julie D. Kohl has the answer for you.

keto coffee disks via juliedkohl.com

The problem with most of the Keto Coffee recipes I’ve seen is that they all require you to blend all of the ingredients together in a blender.

I’m not sure about you but I barely have time to press the brew button on my K-cup machine in the morning, let alone pull out the blender. Plus, I sure don’t want to clean that thing EVERY day!

These Keto disks are my answer to the hassle. The results are tasty and healthy. Read More


Lacie Ring: Peanut Butter CupCereal Snack Mix

Easy Peasy Pleasy’s Lacie Ring has created a real winner with this snack mix. Your kiddos will definitely think you’re a winner too when you make up a batch for after school snacks or lunch box treats.

First things first…you grab a Super Size Bag of Peanut Butter Cups Cereal. Next you combine it with kid approved additions to make the perfect cereal snack mix. Adding more peanut butter and more chocolate takes this cereal over the top. Finally, you have one Super Sized Snack Idea! READ MORE


Tasty Tuesday {Featured Food Posts}

Confetti Pepper Jelly: Jeanetta Darley

When you pick a peck of peppers, what do you next? One of my favorite solutions is to make pepper jelly.  And if you have a variety of colors in your pepper peck, it makes for a fun and tasty condiment that hopefully (fingers crossed) lasts you till the next growing season.  The bright colors of the different peppers give the jelly a confetti look just the right touch for a party. READ MORE…


Mexican-style Brown Rice: Jamie Smith

Does your family adore Mexican-style rice but you’d rather it have just a bit better nutrition? My Mexican-style rice uses reduced-sodium ingredients, making this recipe much less salty than what you would find from a flavor packet. Also, I use Riceland brown rice, which is usually considered better nutritionally than most white rices. This delicious, incredibly easy recipe is great as a side item or as a filler for burritos and other Tex-Mex dishes. READ MORE…

Polly's Apple Pie via Katharine Trauger of Home's Cool

Polly’s Apple Pie: Katharine Trauger

Our gal, Katharine Trauger of Home’s Cool, shares the pie that made her learn to love apple pie. Since it’s apple season in Arkansas, we thought this was one you’d want to put on your baking menu now. Do you make apple pies ahead of time and freeze them? They’re one of the easiest to freeze and enjoy later.

Polly was the mother of one of our dearest friends. She lived a life punctuated with fabulous sugary creations. We have found we need to eliminate lots of purely sugary downloads, but I make exceptions for Thanksgiving or very special company.

This pie is one of the exceptions. The secrets to it are: real butter, too much sugar, and the baking time and temp. The bottom crust will be a bit difficult to manage, but you will NOT care.  Read More


Easy Glazed 4 Ingredient Pumpkin Cookies: Lacie Ring


In the honor of the season of giving thanks and my girlfriend who loves pumpkin, I give you this super easy Glazed 4 Ingredient Pumpkin Cookies recipe made from a box of cake mix with glaze made from store bought frosting recipe. Read More

Amanda Farris: Pumpkin Cinnamon Scones {Foodie Friday}

I LOVE scones. I love scones a little too much. I love scones to the point that I have to practice some SERIOUS will power to not eat WAY TOO MANY.


This spring my daughter and I attended a Tea Party at a local venue, and they served blueberry scones. I had to really practice good etiquette in teaching my daughter how to be polite and to just “take one” when at an event like that. I’m sure you can imagine that what I really wanted to do was to smuggle the whole plate out of the party in my purse.


But, it did motivate me to practice my scone making. So since it is starting to look like Fall here in Arkansas, I thought it was only appropriate to share my Pumpkin Scone recipe with you. Scones are meant to be a lightweight, bready, not sweet, and just a mouthful of buttery goodness. They make the perfect companion to a cup of coffee or hot tea. ENJOY!

Amanda Farris: Pumpkin Cinnamon Chip Scones

Amanda Farris: Pumpkin Cinnamon Chip Scones


  • 2 cups all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cinnamon chips
  • 1/3 cup old fashioned oats
  • 1/3 cup chopped walnuts
  • ½ cup (1 stick) unsalted butter
  • ½ cup pumpkin puree
  • 3 tablespoons milk
  • 1 egg
  • 1 teaspoon vanilla
    Simple Sugar glaze
  • 3 tablespoons milk
  • 1 cup powdered sugar


  1. Mix all the dry ingredients. (Flour, Brown Sugar, Cinnamon, Ginger, Nutmeg, Cloves, Baking Powder, Baking Soda, Salt, Oats, Walnuts, and Cinnamon Chips)
  2. Cut 1 stick of cold butter (8 TBS) into cubes, and then add it to the dry mixture.
  3. Use a pastry blender and cut in the butter until the mixture resembles coarse crumbs.
  4. In a separate bowl mix the wet ingredients together. (Pumpkin, Milk, Egg, Vanilla)
  5. Mix the wet ingredients into the dry ingredients. Stir with a wooden spoon until a batter forms.
  6. Turn the batter onto a lightly floured surface and knead 10-12 times.
  7. Separate the batter into two balls.
  8. Take one ball and flatten it into a circle that is approximately ½ inch thick
  9. Cut the circle in ½ and then cut three triangles on each side (Like you would cut a pizza)
  10. Repeat with the second dough ball
  11. Put all 12 scones on a non-stick cookie sheet
  12. Bake at 400 for 12 minutes (or until knife comes out clean)
  13. Let cool about 5 minutes and then add the glaze. The scones can still be warm when adding the glaze.
    Simple Sugar Glaze
  1. Mix the powdered sugar and milk together.
  2. Drizzle over the scones. You can make it pretty or just get it on the scones. It doesn’t matter. BOTH taste awesome!
  3. Serve and ENJOY!

Be sure to make these and then pour yourself a nice big cup of something hot and go sit outside and sip a little and snack a little.

Amanda Farris November



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




Chef Kim Duhamel: Healthy Holidays – Cooking With Pumpkin {Foodie Friday}

 If you’re anything like me, you relish the thought of cooler air, changing leaves…and all of the wonderful (albeit fattening) foods of the fall and winter months.  A cook’s thoughts turn towards braises, roasted meat and poultry, and let’s face it – those yummy side dishes that we allow ourselves to savor only during the holidays.

pump squash wholeJPG

How can we still enjoy those fabulous comfort foods without throwing our healthy food routines down the drain?  I am a firm believer in getting the most “bang from your calories”.  Using a little bit of foods that a healthy eater may consider taboo can transport an okay dish to a fabulous one.  Try to think of creative ways to get more flavor out of your traditional winter dishes – but not necessarily loads more calories.

kim mis ingredientsJPG

Here’s to the autumn and its bounty, to winter for its lush and festive foods. Here’s to eating well and to cooking well.  Enjoy this stuffed winter squash with a roasted chicken for a weeknight meal, add it to your menu for your Thanksgiving feast or serve at lunch for a filling and healthy main course.

kim greens onion thyme knifeJPG

To ramp up the flavors I have used a small bit of pancetta, which is an Italian bacon that has a tremendous salty, smoky flavor.  And to help the dish’s flavors meld together, I’ve added some heavy cream.  Small amounts of high flavor items make an ordinary pumpkin taste out of this world!

kim pumpkin collage

Look for “pie pumpkins” at your grocery store.  They are more flavorful and have a much nicer texture than a “jack-o-lantern” pumpkin.  Acorn squash is an excellent substitute as well.  Here I show you a large acorn squash that I cut in two and stuffed.  You could make individual small acorn squashes cooked in crème brulee ramekins to make it an extra special holiday side dish.  Adding a small amount of cooked turkey Italian sausage makes this a hearty one-dish (or one pumpkin) meal.

kim acorn squash finishedJPG


Kim Duhamel: Stuffed Pumpkin

4 servings


  • 1 2-3 pound pie pumpkin or 2 large acorn squash
  • Salt and freshly ground pepper
  • ¼ pound of stale, French or Italian bread, sliced and cut into ½-inch pieces
  • ¼ pound cheese, Gruyere, Emmenthal, sharp cheddar or a combination, cut into 1- inch chunks
  • 4 ounces, pancetta, chopped into ¼-inch pieces, cooked until crisp, drained, saving a teaspoon of fat in the pan
  • ½ bunch of kale, washed dried, stems removed and thinly sliced and chopped
  • 3 garlic cloves, minced
  • Pinch of red pepper flakes
  • ¼ cup of sliced green onions
  • 1 tablespoon of fresh thyme, chopped (you can substitute or mix any fresh herb you prefer)
  • A pinch of freshly grated nutmeg
  • ⅓ cup heavy cream, you may need a bit more or a bit less, depending upon the size of your squash or pumpkin


  1. Using a very sharp and sturdy knife, cut a cap off of the pumpkin as if you were cutting a jack-o-lantern. If using large acorn squash, cut the squash in half, horizontally, so you have two equal sized halves.
  2. Scrape the insides of the pumpkin or squash to removes any seeds or strings. (I love to use my avocado scoop to clean out pumpkin or squash. I don’t know if I’ve used it on an avocado.)
  3. Season the inside of the pumpkin or squash generously with kosher salt and freshly ground black pepper.
  4. Place the pumpkin or squash on the prepared baking sheet or in individual baking dishes.
  5. Heat the skillet that you used to brown the pancetta and add the kale, stirring and sautéing for a minute or two or until the kale wilts slightly.
  6. Add the chopped garlic and a pinch of red pepper flakes. Saute for another minute. Remove from heat.
  7. In a large bowl, toss together the kale mixture, bread, cheese, pancetta, green onions, fresh thyme, and freshly grated nutmeg. Add freshly ground black pepper, nutmeg and salt to taste. (The pancetta and cheese can be salty, so make sure to taste the filling before adding any additional salt.)
  8. Pack the mixture into the pumpkin or squashes. Drizzle with the cream. You don’t want the ingredients to be too soggy or too dry, the filling should be nicely moist. You may need a tiny bit more or less of the cream.
  9. Put the cap back on the pumpkin or squash, or cover the halved squash individually and snuggly with foil.
  10. Place the individual dishes on the prepared sheet pan, or if you are not using dishes, place directly on the parchment covered pan
  11. Bake at 350⁰ for about 2 hours. Check the squash or pumpkin at 90-minutes to see if flesh is easily pierced with the tip of a knife, and the filling is bubbling. Remove the cap of the pumpkin and the foil from the squash and allow to cook for about 20 minutes to brown the top of the stuffing.
  12. Allow the squash or pumpkin to rest on the counter in the pan for about 10 minutes.


I like to cut the pumpkin into quarters and place on a plate. The filling can just be scooped out along with some of the pumpkin flesh and served next to your Thanksgiving turkey.


Kim Duhamel



Kim Duhamel is a former cooking instructor who lives in Bentonville, Arkansas with her husband and pug.  She has three married children and one granddaughter.  She has a Bachelor of Science in Marketing from the University of Massachusetts and an Associate’s degree in the Culinary Arts from NWACC. After being sidelined for about a year with a neck injury, she hopes to get back to teaching in 2016.


ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday}

Debbie Arnold
pumpkin cornbread edit

We finally had a hint of fall weather in Arkansas recently just before almost-summer temps returned. Mother Nature has a way of playing us that way, doesn’t she? But we all know that it’s coming and we’ll stop fussing about the heat and start to spot the frost on the windowpanes and our nosel. It only takes a little temperature drop to turn our attention to warming our toes and our tummies. For many of us, that tummy warming involves big pots of soups or stews and countless varieties of chilis. We may garnish those with chips and cheese or dunk with a cracker or piece of cornbread — each bowlful calling for its own unique accompaniment in all probability.

This week’s Foodie Friday presents a round up of favorite soups, stews and chilis from some of our ARWB members. You’re sure to find a new one or two to try. Be sure to tell us what deliciousness you discover.

For a little something unique to add to your dining pleasure, whip up a skillet of this Southwestern Pumpkin Cornbread. Yep. That’s right. Pumpkin in your cornbread. And you just thought you had tried all things pumpkin already.

ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday}

10 servings


  • 1/2 cup unsalted butter
  • 2 cups buttermilk self-rising corn meal mix
  • 8 ounces sour cream
  • 1/2 - 1 teaspoon ground chipotle pepper
  • 1 - 2 teaspoons pumpkin pie spice
  • 1 - 2 Tablespoons chopped jalapeno pepper
  • 1 cup cream style corn
  • 3/4 cup pumpkin puree
  • 2 eggs, beaten
  • 1 cup finely grated cheddar or fiesta cheese blend


  1. Preheat oven to 350 degrees.
  2. Place butter in a 10-inch skillet and melt in the oven while the oven is preheating.
  3. In a medium bowl, mix remaining ingredients in order listed. After skillet is hot and butter has melted, pour most of the butter into the cornbread batter. Leave just enough in the skillet to coat the bottom.
  4. Pour batter into the skillet and bake 40-45 minutes until the top springs back when touched.
  5. Serve warm with butter or whipped honey butter.


Adjust the ground chipotle and jalapeno to suit your tastes. I don't put sugar in my cornbread -- heresy in the South for sure --if you feel the need for sweet, I suggest adding in sorghum, molasses, maple syrup or honey for an added depth of flavor that shouts out fall.


Enjoy these bowls of goodness offered by our members:


Butternut Squash Apple Bisque – Talya Boerner of Grace Grits and Gardening
Butternut Squash Soup with Hazelnut Gremolata – Ceri Wilkin of Recipe Doodle 

Cabbage and Potato Soup – Talya Boerner of Grace Grits and Gardening
Cajun Potato Soup – Keisha Pittman of Big Pitt Stop
Cauliflower Leek and Potato Soup – Heather Disarro of Heather’s Dish
Cheeseburger Soup – Ricci Ellis of Ricci Alexis
Chicken Mushroom and Wild Rice Soup – Debbie Arnold of Dining With Debbie for Taste Arkansas
Chicken Noodle Soup – Katharine Trauger of Home’s Cool
Continuous Bone Broth – Tiffany Selvey of Songbird Tiff
Cream of Banana Pepper  and Rice Soup – Lyndi Fultz of NWAFoodie for Taste Arkansas
Cream of Chunky Carrot Soup – Lyndi Fultz of NWAFoodie for Taste Arkansas
Cream of Pumpkin Soup with Smoky Sausage – James Moore of Busvlogger
Creamy Asparagus Soup – Julie Kohl of Eggs and Herbs
Creamy Butternut Squash Soup – Lyndi Fultz of NWAFoodie for Taste Arkansas
Creamy Cauliflower Soup – Stacey Valley of An Awesome Amazing Life
Creamy Chicken Veggie Soup – Ricci Ellis of Ricci Alexis
Creamy Taco Soup– Ricci Ellis of Ricci Alexis

Easy Vegetable Soup – Anita Stafford of Sugar Spice and Spilled Milk

Fall Time Pasta Soup – Rhonda Franz of Captain Mom for Taste Arkansas
Faux-Tato Soup – Ricci Ellis of Ricci Alexis
Feel Good Soup – Jeanetta Darley of So I Was Saying for ARWB
French Onion Soup – Lyndi Fultz of NWAFoodie
French Onion Soup – Renee Birchfield of Married and Hungry

Gingered Carrot Orange Soup – Stacey Valley of An Awesome Amazing Life

Italian Sausage Soup – Julie Kohl of Eggs and Herbs
Kitchen Sink Soup – Laurie Marshall of See Laurie Write for Taste Arkansas

Lighter Lasagna Soup – Ricci Ellis of Ricci Alexis

Orzo Yellow Squash and Chicken Soup with Rubbed Sage – Lyndi Fultz of NWAFoodie 
Oxtail Vegetable Soup – Debbie Arnold of Dining With Debbie for Taste Arkansas

Potato Soup for the Soul – Stephanie Buckley of The Park Wife
Pumpkin Soup with Bacon – Stacey Valley of An Awesome Amazing Life
Pumpkin Soup with Navy Beans and Kale – Debbie Arnold of Dining With Debbie
Roasted Poblano Chicken and Quinoa Soup – Heather Disarro of Heather’s Dish

Sausage Leek and White Bean Soup – Heather Disarro of Heather’s Dish
Sausage Minestrone – Ceri Wilkin of Recipe Doodle
Shitake Mushroom Soup – Lyndi Fultz of NWAFoodie
Slow Cooker Chicken Noodle Soup – Rhonda Franz of Captain Mom
Slow Cooker Creamy Tortellini Soup – Heather Disarro of Heather’s Dish
Spicy Vegetable Soup – Talya Boerner of Grace Grits and Gardening
Summer Market Soup + Garlicky Greek Yogurt – Heather Disarro of Heather’s Dish
Super Soups 1 – Debbie Arnold of Dining With Debbie
Super Soups 2 – Debbie Arnold of Dining With Debbie

Tomato Bisque – Whitney Binzel of Whit Bit’s Kitchen
Tortilla Soup 
– Talya Boerner of Grace Grits and Gardening
Turkey Minestrone – Katharine Trauger of Home’s Cool

Vegetarian Tortilla Soup – Sarah E. White of Our Daily Craft
Vermont Cheddar Ale Soup – Julie Kohl of Eggs and Herbs


Hearty Clam Chowder – Whitney Binzel of Whit Bit’s Kitchen
Loaded for Bear Stew
– Jeanetta Darley of  So I Was Saying for Taste Arkansas
Mexican Corn Chowder – Julie Kohl of Eggs and Herbs
Old Time Beef Stew – Debbie Arnold of Dining With Debbie
Oxtail Stew – Ceri Wilkin of Recipe Doodle
Pinterest Made Me Do It Chicken and Dumplings – Rhonda Bramell of Bramell: Party of Five
Slow Cooker Shepherd’s Pie Stew – Mel Lockcuff of Adventures of Mel
Sweet Potato and Pear Beef Stew – Ami Lee of Common Sense Cook


 1 for 1 Bean and Meat Crock Pot Chili- Jamie Smith of Jamie’s Thots
Chili – Mary Wood of Run of the Mill Mary for OnlyinArk
Crock Pot Chicken Taco Chili- Renee Birchfield of Married and Hungry
Dove’s Nest White Chili – Anita Stafford of Sugar, Spice and Spilled Milk
Drunken Turkey Pumpkin Chili – Gina Knuppenburg 0f Desperately Seeking Gina
Green Chile Chicken Chili (AKA White Chick Chile)– Keisha Pittman of Big Pitt Stop
Not Your Mama’s Meatballs and Bok Choy Slaw – Laurie Marshall of See Laurie Write
Playoff Chili – Anita Stafford of Sugar Spice and Spilled Milk
Spicy White Chicken Chili – Maegan Clark of Southern Blondie
Sunday Slow Cooker Chili – Heather Disarro of Heather’s Dish for Taste Arkansas
The Most Delicious Red Chicken Chili – Heather Disarro of Heather’s Dish


Debbie Arnold: Gary’s Favorite Pumpkin Bread {Foodie Friday}

I spent most of October experimenting with and developing recipes with pumpkin, pumpkin seeds or pepitas as an ingredient in preparation for my “starring role’ on THV 11 This Morning.   Gary’s Favorite Pumpkin Bread was one of those dishes I took with me since it seems to be a real favorite of everyone with whom we have ever shared it.   Probably most of you either don’t get up early enough (really early) or you live outside the viewing range of that program, but I have enjoyed the opportunity tof appearing on three occasions so far and, hopefully, will be looking at more in the future.  I digress.

I’ve explored all the Top 10 Ways to Enjoy Pumpkin and then some.  When it comes to pumpkin, many people automatically think of pie.  In fact, in a survey conducting by Schwan’s Consumer Brands of North America, 37 % of Americans named the pumpkin pie as their favorite only being nudged out by apple at 47%.  While I do love a good piece of pumpkin pie, I seldom make one.  When I do, it is more likely to be something in the nature of a hand pie or a tart. When it comes to sweet pumpkin baking, I’m much more likely to serve up a pumpkin roll, pumpkin spice cake, pumpkin spice doughnuts (oh my goodness!) or pumpkin cinnamon rolls.  And I’m not above enjoying those while sipping on some pumpkin spice latte.

pumpkin spice latte

Pumpkin Spice Latte

I am just as likely to use pumpkin in a savory manner as I am one that is sweet.  Roasted Pumpkin and Brussels Sprouts is one of the side dishes that we really enjoy.  As they caramelize, both take on a delectable and rich sweetness. Throw on a little crumbled Petit Jean Bacon or some cubes of crispy pancetta and you have a mouth full of autumn!   Make this slow cooker Chicken with Pumpkin Seed Mole I shared over on Taste Arkansas a regular part of your menu plan.  Oh and pumpkin soup?  Yes, please.  I recently made a version that used navy beans, sage and hot Italian sausage that was hearty and delicious.  It was even better warmed up the next day for lunch.

chicken with pumpkin seed mole5

 Maple Glazed Pumpkin and Chicken with Pumpkin Seed Mole

Did you know that  a pumpkin is not a vegetable? In fact, it’s a berry. Within  family Cucurbitaceae, which includes cucumbers, melons, squash, and gourds is the genus Cuacurbita which includes gourds, winter and summer squash, and all varieties of pumpkin.  They are indigenous to North America which is  one of the reasons they probably appeared at the early Thanksgiving feasts. However, more than likely, pie would not have been one of those dishes on the harvest table since flour and sugar were not readily available or affordable during that time.

Do you get the idea that  we like and never seem to tire of pumpkin at our house?

The original idea for Gary’s Favorite Pumpkin Bread began with Mrs. Watson from my hometown.  She was always willing to bake up a batch and would often share a loaf or two with Hubby and me when we were first married.  Because we were either working or going to school or both, baking was not high on my cooking priority list even though it was and is one of my favorite things to do now.  Mrs. Watson, I’m sure, felt sorry for my skinny hubs and thought she might fatten him up a tad.  Eventually, she shared her recipe when she decided that I might just be able to keep up with the demands of filling his tummy.

Many years ago, I began making her bread as a way of sharing during the Christmas holidays.  At first, it was a couple of recipes and a few loaves.  Our friends. Our families.  No one turned it down.  Then it started going to work with us and then to our daughter’s school.  And the list grew.  And grew.  When people see Hubby around the holidays, they automatically assume he is making pumpkin bread deliveries.  I stopped counting at 93 loaves last year.

Some of you will remember the ONE year Arkansas participated in the Super Tuesday (1988) election process; some of you weren’t even born yet, I’m sure.  Hubby was a candidate for public office in a three-county race that pretty much required us to go door to door asking for votes.  There were many days and nights when it was so dang cold that my lips seemed to freeze together!  On one particularly cold and snowy day, Hubby took small loaves of bread around with him as he campaigned.  Some people credit his victory to that pumpkin bread!  I guess it makes for a good story, but I do know that some of his supporters are always asking when the next delivery of pumpkin bread will arrive.

I hope you enjoy it as much as we do. For more ways to use pumpkin, both sweet and savory, visit DiningWithDebbie.  I’d love to know some of your family favorites as well.

pumpkin bread

Gary's Favorite Pumpkin Bread
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  1. 3 cups sugar
  2. 1 cup vegetable or canola oil
  3. 4 eggs
  4. 1 (1 pound) can pumpkin puree (not pie mix)
  5. 3 1/2 cups good quality all-purpose flour
  6. 1 teaspoon baking powder
  7. 1 1/2 teaspoons soda
  8. 2 teaspoons salt
  9. 1 teaspoon cinnamon
  10. 1 teaspoon nutmeg
  11. 1 teaspoon allspice
  12. 2/3 cup water
  13. 1 cup (or more) chopped pecans or walnuts, lightly toasted
  1. Preheat the oven to 350 degrees.
  2. Spray two large bread loaf pans with nonstick spray.
  3. Combine sugar, oil and eggs; beat well.
  4. Add pumpkin and mix well.
  5. Sift (I don't EVEN do this anymore.) together dry ingredients.
  6. Add water and beat well. Stir in nuts.
  7. Pour into large loaf pans.
  8. Bake at 350 degrees for one hour. (If you use a convection oven, you may want to shorten this time.)
  9. Cool slightly on cake racks before removing from the pans.
  1. If you want to use other size pans, just adjust the time spent in the oven. This can be wrapped in heavy duty aluminum foil and frozen. It keeps well. My daughter replaces the nuts with chocolate chips due to our grandson's nut allergy. She bakes them as mini-muffins for their lunches (as I did for her).
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
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Arkansas Women Blogger member and co-administrator Debbie Arnold pontificates and eats at Dining With Debbie.  She and her Hubby split their time between Central and Northwest Arkansas.  She loves to cook, develop recipes and have play dates with her two perfect grands.  Mostly, she has play dates with the Perfect Ones.  Twitter: @diningwithdeb  Intagrams : @diningwithdebbie

Amanda Fiveash: Pumpkin Crumble Muffins

By Amanda Fiveash 


As soon as the first hint of pumpkins emerges from the farms, my son is going down the list asking for his favorite pumpkin recipes.  He can’t quite seem to get enough pumpkin anything in the fall.  His first request this year was for pumpkin crumble muffins!  They are his all-time favorite fall treat.  In his words, they are scrum-dittiliumptious.  I would have to say I agree. 

There is nothing like having an entire house filled with the amazing aroma of fall.  The spice combination that fills the muffins are warm, tickling your taste buds. 

As I pulled these from the oven, the children waited rather impatiently.  Once they were placed on the cooling rack, their patience was tried even more.  “How many pictures are you going to take?” echoed from their lips.  I snapped several photos, and caved.  They just smelled too good to not savor them warm. 



The best thing about this recipe, other than eating them, is the fact that they are so simple.  You don’t even need a mixer, just a bowl and spoon! 


Pumpkin Crumble Muffins
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For the muffins
  1. 1 1/2 cup of all-purpose flour
  2. 1 cup of sugar
  3. 1 teaspoon of baking soda
  4. 1/2 teaspoon of salt
  5. 1 1/2 teaspoons of pumpkin pie spice
  6. 1 cup pumpkin puree
  7. 1/4 cup of almond milk (or milk)
  8. 1/3 cup of melted coconut oil (or butter)
  9. 2 large eggs
  10. 1 teaspoon of vanilla
  11. 1/3 cup of mini chocolate chips (optional)
For the topping
  1. 1/3 cup of flour
  2. 1/2 cup brown sugar
  3. pinch of salt
  4. 3 tablespoons of coconut oil
  5. 1/3 cup of chopped pecans or walnuts (optional)
  1. Preheatthe oven to 350
For the muffin batter
  1. Line a muffin pan with liners or lightly oil the inside of each cupcake indention and set aside.
  2. Combine all dry ingredients in a medium bowl. Stir and set aside.
  3. Combine all wet ingredients together.
  4. Stir in the dry ingredients until the mixture in just combined; fold in the chocolate chips.
  5. Spoon the batter evenly into each tin.
For the crumb topping
  1. Combinethe dry ingredients for your crumb topping
  2. Add in the coconut oil and stir with a fork until it starts to form crumbs.
  3. Divide the mixture over the muffins.
  4. Loosely cover the tops of the muffins with foil and bake for 10 minutes; remove foil and continue to bake for 17-20 minutes.
  1. As tempting as it is, allow them to cool slightly before diving in!
Arkansas Women Bloggers http://arkansaswomenbloggers.com/

What is your favorite pumpkin recipe? 


Amanda was born in Arkansas and although lived in several other states, returned home to put down roots before starting her own family in Northern Arkansas.  Her blog, Our Homemade Life is a creative outlet to share her adventures in motherhood from making messes with crafts and in the kitchen to homeschooling and their love of family travel.  You can connect with Amanda on Google+, Twitter, Instagram, Pinterest & Facebook.