Tag: Tasty Tuesday

Tasty Tuesday: Arkansas Food Hall of Fame 2018

be sure to vote for your choice for the people’s choice 2018 (see below)

Arkansas is filled with amazing food, great food traditions and talented people who lovingly prepare all that food for the rest of us. The Arkansas Food Hall of Fame, created and managed by the Department of Arkansas Heritage, is the perfect place to honor the unique foods, legendary restaurants, remarkable cooks and influential food entrepreneurs and culturally significant food-focused festivals and events of Arkansas.

 

Rex Nelson and Paul Austin, discuss the 2017 inductees and the process of selecting those to be considered.

Tuesday, March 6 the 2nd class of distinguished winners will be inducted into the Arkansas Food Hall of Fame at Ron Robinson Theater in Little Rock. A 5:30 business casual reception with hors d’oeuvres and librations will precede the induction ceremony at 6:15 p.m.

If you are a foodie, food writer or you just eat food, this is a not-to-be-missed celebration. Tickets are $20 with payment by check or cash at the door. However, you must RSVP by February 26 if you plan to attend. You may do that by calling or emailing Shelby Brewer at shelby.brewer@arkansas.gov or 501-324-9349.

Will one or more of your favorites prevail in the voting this year? These are the categories being considered and the finalists for each:

Arkansas Food Hall of Fame

A nomination period was open to the public but is now closed.  Final selection was by a blue-ribbon panel of judges selected by the Arkansas Food Hall of Fame Committee.

Admittance into the Arkansas Food Hall of Fame will be a true recognition of those long-standing restaurants that have also become legendary attractions in Authentic Arkansas. These are the places with the dishes we crave and return to time and again. Eligible restaurants must be owned and operated in Arkansas and have been in business for at least 25 years; national chain restaurants need not apply. Each year, three honorees will be inducted.

2017 winners

 

Rhoda’s Hot Tamales – Lake Village

 

Lassis Inn – Little Rock

 

Jones BBQ - Marianna

2018 Finalists: Tell us in the comments who you think should win this award.

Finalist: Franke’s Cafeteria, Little Rock
Finalist: Feltner’s Whatta-Burger, Russellville
Finalist: Doe’s Eat Place, Little Rock
Finalist: Dixie Pig, Blytheville
Finalist: McClard’s Bar-B-Q, Hot Springs
Finalist: Kream Kastle Drive-In, Blytheville
Finalist: Bruno’s Little Italy, Little Rock
Finalist: White House Cafe, Camden
Finalist: Ed Walker’s Drive-In, Fort Smith
Finalist: Neal’s Cafe, Springdale
Finalist: DeVito’s, Eureka Springs
Finalist: The Venesian Inn, Tonitown

Proprietor of the Year: Who will win?

Nominations from the public are welcome each year. Final selection will be by a panel of judges selected by the committee. This award is to be presented annually, and is designed to honor a chef, cook and/or restaurant owner in Arkansas who has made significant achievements in the food industry. To be eligible, the candidate’s restaurant must be owned in Arkansas and have been in operation in the state for at least one year. Again, national chains are not eligible.

2017 Winner
Continental Cuisine Partnership: Denis Seyer, Paul Bash, Louis Petit and Ed Moore – Little Rock
2018 Finalists

Finalist: Matthew McClure, Bentonville
Finalist: Mary Beth Ringgold, Little Rock
Finalist: Capi Peck, Little Rock
Finalist: Scott McGehee, Little Rock

 

Food-Themed Event

As with the other categories, public nominations are encouraged. Final selection of the honoree will be made by a jury chosen by the Arkansas Food Hall of Fame Committee. This annual award was developed to honor one of the many community food-themed events or festivals that make our state a great place to live. These events attract tourists and neighbors alike and serve up as much fun and hospitality as they do their signature foods. To be eligible, the event/festival must be held annually in Arkansas, and it must have been in existence for five years or more.

2017 Winner
Cave City Watermelon Festival
2018 Finalists: What’s your favorite food-themed event in arkansas? tell us in the comments.

Finalist: Bradley County Pink Tomato Festival, Warren
Finalist: Hope Watermelon Festival
Finalist: International Greek Food Festival, Little Rock
Finalist: Gillett Coon Supper
Finalist: World Championship Duck Gumbo Cookoff, Stuttgart

 

Gone But Not Forgotten

The Gone But Not Forgotten category honors the collective culinary legacy of a once-and-always influential Arkansas restaurant that has since ceased operations. The reason for the closure is not important. It is the influence that the food – and/or those who prepared it – still have on other restaurants that matters. Take a fond trip down memory lane to nominate an old favorite.

2018 Finalists

 

Finalist: Jacques and Suzanne, Little Rock
Finalist: Klappenbach Bakery, Fordyce
Finalist: Coy’s Steaks and Seafood, Hot Springs
Finalist: Cotham’s Mercantile, Scott

Do you have a favorite restaurant that no longer exists? Tell us in the comments.

People’s Choice

This tasty award is truly in the hands of Arkansans and lives up to our state motto: Regnat Populus (The People Rule). Individuals may submit their favorite Arkansas restaurant or food truck, and the people will determine the winner. To be eligible, nominees must be Arkansas-owned and operated and have been in business for at least one year. National chains, again, are not considered.

CLICK HERE TO VOTE FOR YOUR CHOICE IN THE PEOPLE’S CHOICE AWARD (UNOFFICIAL VOTING)

You many also tell us your choice in the comments if you prefer.

2017 Winner
Grotto Wood Fired Grill and Wine Cave – Eureka Springs
2018 Nominees

Photos courtesy Arkansas Heritage Commission and Arkansas Food Hall of Fame

Tasty Tuesday: Sharing Some Valentine Love

Peanut Butter Heart Cookies via Jennifer Maune

Jennifer Maune: Peanut Butter Heart Cookies

I had so much fun making these cookies with my five-year-old. She’s at such a fun age. We’re just getting to the point where we can have full conversations and she’s wanting to help with everything, and wanting to go with me everywhere. She’s my little bestie. She always likes to help in the kitchen but this was the first experience where I told her the order of ingredients and she wanted to put them all in herself. We had so much fun baking together. She kept stealing bites of brown sugar, and of course, couldn’t resist the cookie dough once it was all mixed. I love experiencing these moments with her…this is everything I imagined motherhood would be. She pretty much made this batch of cookies herself (with my assistance of course) and she even rolled them into little balls in preparation for baking. They turned out so yummy and I’m excited to share this recipe for our Peanut Butter Heart Cookies. READ MORE

 

Tunnel of Fudge Cake via Anita Stafford

Anita Stafford: Tunnel of Fudge Cake

According to recent statistics, the average person celebrating Valentine’s Day in 2016 will spend almost $150 to show their affection. Of course, some will spend considerably more if they opt for the whole sweetheart package. According to the New York Post, the five items most purchased for a significant other are: a box of chocolates, diamond earrings, a dozen roses, dinner for two, and a bottle of champagne. Those five items can add up to over $500, all in the name of love.

I’m sure your sweetheart is worth the cost, nevertheless, not everyone wants to spend such an exorbitant amount of money. Perhaps a home baked cake would be sufficient to communicate your fondness for that special someone. READ MORE

 

 

Lacie Ring: Cupid Munch

This recipe is so easy and quick to throw together. I promise you that it takes me longer to snap the pictures than it does to make up Cupid Munch. READ MORE

Cut Out Sugar Cookies via adventurespfmel.com

Mel Lockcuff: Crisp Cut Out Sugar Cookies

What makes this recipe special is that my mom taught me how to make it, just like a lot of recipes I love to make. She is the best at making these yummy Christmas cookies, and she taught me everything I know about baking them.

To make these cookies special, all the Christmas cookie cutters come out, along with my old friend, the rolling pin. We roll and re-roll the dough, cutting out snowmen, Christmas trees, bells, and stars.

After the cookies have baked and cooled, it’s time to decorate, and the kids have so much fun with this. Jaden’s cookies are usually decorated to the hilt; they make my teeth hurt just looking at them. We keep the decorating simple, using butter knives to spread the icing on… Then sprinkle a few of our favorite sprinkles to add a little crunch.

These sugar cookies usually end up on a plate with a glass of milk come Christmas Eve. And they always disappear; so apparently, Santa likes them too. READ MORE

 

Red Velvet Cake Batter Cookies via Ricci Alexis

 

Ricci Alexis: Red Velvet Cake Batter Cookies

Well the other day I was at Target and they had all of their Valentine’s baking stuff on display and I decided to grab a red velvet cake mix fully intending on making some cupcakes to take to work for my birthday. I got home and realized I forgot the icing so I had to kill that idea, just my luck, but then I remembered all of those recipes I had seen for cake batter cookies and the idea was born! READ MORE

 

Valentine Trash via Amanda Farris

 

Amanda Farris: Valentine Trash

We’ve had a fun week of celebrating and gearing up for Valentine’s Day. As a homeschooling mom, planning crafts and activities around the holiday’s is part of the fun!

This past week we’ve had a tea party, math activity, made Valentine slime, fun snacks, and a craft.

We actually have tea parties often. The kids love it and it breaks up routine. Not to mention, I love watching their little personalities act so “proper” at our sophisticated backyard tea parties with animal crackers and sliced cheese.

For our Valentine’s tea party, part of the fun was making the snack for the party. We spend LOTS of time around our kitchen island making huge messes. It’s exactly what I had envisioned when we built our house. READ MORE

 

 

Cassie Celestain: Healthy Organic Granola Valentine’s Treat

BINGO! There it was! The kind of Valentine treat I was looking for for Ryan! An Apple Cinnamon Granola with Hazelnuts and Cranberries recipe. Ryan eats granola daily, yet he really does enjoy having variety, so why not try a new yummy granola recipe! READ MORE

Tasty Tuesday: National Soup Month

#CelebratingNationalSoupMonth

Brrrr. Arkansas has been in a real deep freeze so far this new year. I can’t think of a better way to chase away that chill during National Soup Month than with a brimming bowlful of warm and hearty soup. Our ARWB members have a variety of them for you to choose from this week. Be sure to pay them a visit and let them know how much you appreciate their willingness to share these savory ideas with you.

 

Best Damn Soup Evah via Rachel Hough of Hough Family Farmstead

Rachel Hough: Best Damn Soup Evah

Enter….the best damn soup evah! What makes this soup so great? Well, it’s wonderful on it’s own as it’s a just a homemade vegetable beef soup, but what makes it even bettah’ is that every ingredient in the soup was either grown and harvested by me, or killed/butchered by us. I know where EVERY. SINGLE. INGREDIENT. comes from and since I’ve either frozen or canned all the ingredients, it’s super easy to make. READ MORE

Roasted Butternut Squash Soup via Renee Birchfield of If Spoons Could Talk

 

Renee Birchfield: Roasted Butternut Squash Soup

I love summer so much, but it has a lack of some foods that I love. Soups, stews and chilis are some that I miss the most in those hot months. Thankfully it is just about the right temperature to eat them again. Fall started last week so even though it’s a bit warm still I am jumping in with decorations and this Roasted Butternut Squash Soup.

Last year I went to a little dinner party that we dubbed Dinner with the Doc, I wrote about it here, we had this amazing soup and finally I got around to making it. I’m so glad this is what I get to have for lunch this week and don’t have to share. READ MORE

 

Stovetop Sausage Tortellini Soup via The Gifted Gabber

Amy Gramlich: Stovetop Sausage and Cheese Tortellini Soup

As my husband says, you can’t go wrong with cheese tortellini. Earlier this week, I couldn’t decide which of the sausage and cheese tortellini soup recipes on Pinterest I wanted to try. None seemed healthy in any form or fashion so I couldn’t use that as a determinant. But delicious? All sounded highly delicious. The two recipes I was vollying between are this sausage and tortellini soup from Party in My Kitchen and this Crockpot sausage and tortellini soup from Little Fellows.

Ultimately, my pantry and fridge made the decision for me. I had cream cheese and did not have evaporated milk. I went with the Little Fellows recipe as a base but made a few changes. Now, y’all know I love coming home to a good slow cooker meal, but I forgot to brown my sausage before work which really messed up my whole slow cookin’ process. READ MORE

Mexican Chicken and Roasted Tomato Soup via Big PittStop Keisha McKinney

Keisha McKinney: Souper Saturday Mexican Chicken and Roasted Tomato Soup

So, for 2 weeks I’ve been wanting homemade soup.  I was all ready last weekend and the lazy bug kicked in so it didn’t happen.  But the almost blizzard conditions (remember I’m from TX) that blew in on Friday left me freezing to my bones and fully committed to my Saturday adventure of multi-tasking – cleaning and cooking simultaneously. 
 
I’ll admit, it was just about throwing a bunch of junk together and crossing my fingers that it worked.  I’d love to be cool like Mix n Match MamaDining with Debbie or Heather’s Dish and actually make up a recipe that you could duplicate.  But, my style is more to tell you what I did and why I did it and let you figure out if its something you want to repeat.  You see I’m all about knowing tastes and learning what makes a great food marriage (at least a good party in your mouth) and then making that magic happen over and over.   READ MORE
 
TARAMAHOOTA SOPA CON ARROZ VIA RICELAND FOODS DININGWITHDEBBIE
 

Riceland Foods (Debbie Arnold): 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 Taramahoota (tear uh ma hoot uh) soup years ago when she was developing recipes for Fagor 3 in 1 Pressure Cookers. It has become a family favorite and one I have shared often with others. READ MORE

 

Katharine Trauger: Turkey Minestrone

Okay, I’ve been working more on being organized because I got a good start when I froze leftover turkey from the holiday, in approximately one-pound packages.

I hope you did not throw yours out or force your family to eat turkey until it was coming out of their ears!

Anyway, I’ve had three pounds of frozen turkey to look at in the freezer and have been dreaming until I just could not STAND it anymore!

So I made turkey minestrone. Sort of. Except I am not sure what that is and I did not have eggs to make noodles with (after making two cakes in a row. Well, really four, if you count mistakes…) READ MORE

 

Riceland Foods Tomato and Brown Rice Bisque via Heather Disarro

 

Riceland Foods (Heather Disarro): Tomato and Brown Rice Bisque

I have yet to meet a person who isn’t a fan of the traditional grilled cheese and tomato soup comfort meal. For a while I may have been the only one who wasn’t a big fan of tomato soup. The canned version really isn’t my cup of tea; the flavor typically a little too sweet for my liking. However, once I came around to tomatoes in general I couldn’t help but be drawn to the homemade versions of tomato soup I then came in contact with. READ MORE

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

Tasty Tuesday

 

Rhonda Franz: Cheesy Tomato Enchiladas

I’ve been making these enchiladas for years, but I wrote the recipe for Taste Arkansas last year just ahead of the summer months. When I found new oregano in the garden this morning, I knew I’d be making these again.

Are you tired of pumpkin foods? Me either.

But the meat and mashed potatoes are starting to wear on me and mine. Maybe you’re totally eating turkey 101 ways until it’s all gone.

There will be more of those kinds of foods come Christmas, I bet. In the meantime, here’s a change of pace from turkey and stuffing and potato leftovers. A gap recipe, so to speak, for the space in between Thanksgiving and Christmas, and all those side-dish, party items you might be making during that time. READ MORE

 

Three Fold Noodles + Dumpling Co's Soy Hummus via diningwithdebbie.net

 

Debbie Arnold: Three Fold Noodles + Dumpling Co’s Soy Hummus

Y’all, I’ve so looked forward to sharing this recipe for Soy Hummus since I first tasted it at the kickoff dinner for Arkansas Soybean Month which was held at Three Fold Noodles + Dumpling Co. in Little Rock. Actually, what I’ve mostly looked forward to is getting to learn from Chef Lisa Zhang just how she makes this dish, an instant favorite among attendees that evening.

Did I mention I may have tried to lick the bowl? READ MORE

 

 

Heather Wilson: Christmas Tree Baked Pears

Christmas time is almost here and families are gathering ’round to trim the tree, decorate the house and do one of my favorite things about the holidays – cook all those wonderful holiday treats!

If you’ve perused my Facebook or Instagram, you know I love baked pear recipes. Luckily, there are several varieties of pears available throughout fall and winter. They’re delicious and give you something a bit different than most traditional Christmas sweets. Of course, they’re super easy to make so have the kiddos help on this one! Today K and I sharing our favorite baked pear recipe with you. We hope you’ll love it as much as we do. READ MORE

 

 

 

 

It’s Tasty Tuesday!

Gina Knuppenburg: French Croissant Workshop

I had the pleasure of attending a French Croissant Workshop last week. It was the first step in crossing off a goal on my life bucket list: make chocolate croissants from scratch. To find out how Gina’s adventure READ MORE.

 

Anita Stafford: Chocolate Kiss Bundt Cake

At holiday time I am often desperate for help in the kitchen. If you stop by to visit while I’m cooking, you may find yourself wearing an apron, and I’m not picky about age or gender. I handed the recipe for this chocolate bundt cake to an eleven-year-old boy. I was up to my neck preparing casseroles, and I was running out of time to finish the baking. He had never baked a cake before, and he did an amazing job. He’s my official sous chef now. His cake was the centerpiece for the dessert table. I think it has everything that makes a cake perfect. It’s easy, it’s pretty, and it’s chocolate. For the recipe READ MORE

 

 

Keisha McKinney: Pumpkin Spice and Everything Nice

The weather got cool this week. The afternoon sun is perfection. My yard is covered with leaves and the colors they are a changing. All that means is when I’m on Pinterest and I see anything pumpkin, my eyeballs turn to hearts and I get all googly eyed!!!

Such was the case last week when I ran across a new pumpkin bread recipe from the Domestic Rebel. Baby cravings have me eating all kinds of weird things at odd times, but in the middle of the afternoon I decided it was time to make a treat we could eat after dinner that night….. so I did. READ MORE

 

Lydia Sartain: Beyond Easy Pumpkin De-Lite

I get it, half of you are like enough already lady, we get it. YOU LOVE pumpkin, while the other half is stoked every time they see the work pumpkin in a title. Well I will try to tame my pumpkin wand after this recipe! MAYBE….READ MORE

 

Photo Courtesy of Key Ingredient https://www.keyingredient.com/articles/5548702331699200/attention-grabbing-fall-salads/

Mel Lockcuff and Debbie Arnold: Published on Key Ingredients

Once upon a time, Mom would chop up a head of iceberg, throw on some mayo and call it a salad. Maybe toss in a chopped tomato for a special occasion. Salad was always a bridesmaid, never a bride. Seen, but not heard. In the chorus, not the star. You get the idea – boring!

No More Boring Salads!

Check out these salad suggestions from bloggers we love: SEE WHAT MADE THE LIST

 

 

Lydia Sartain: Sweet Potato Brownies

I did not think I would fall into the continued excitement over the “Sweet Potato Brownies”, in fact I laughed with a good friend about how they sound more like “Frownies, fake brownies”. The truth is the recipe has been around for a while but for some reason just now caught everyone’s attention on social media and Pinterest. I decided I needed to try them for myself and see if they were worth all the fuss.  READ MORE

It’s Tasty Tuesday {The Pumpkin Edition, Round 2}

By now you know ARWB has some really terrific cooks. When we decided to feature some of the best of the pumpkin recipes, we got so many delicious ones, we just had to expand our featured pumpkin posts to a 2-week edition. 

I just know you’re going to find something tasty to try this week.

 

 

Pumpkin Roll Anita Stafford

Anita Stafford: Pumpkin Roll

I know this is pumpkin season, but I have to admit I’m not a huge fan of the traditional pumpkin pie. I do, however, love a good pumpkin roll. If you’re planning to make a pumpkin roll for the holidays, THIS is it. This recipe was inspired from Trisha Yearwood’s pumpkin roll, but it has been adapted a bit. The recipe was already great, but my sister thought of adding freshly ground nutmeg and walnuts, and now it is super. But don’t take my word for it, I’ll let the pumpkin roll speak for itself.  READ MORE

 

pumpkin spice eggnog keri bucci

Keri Bucci: Pumpkin Spice Eggnog

Eggnog is one of those things that starts to arrive on store shelves and on our table around November.
It’s a truly classic drink that is rarely drunk outside of the holiday season like another favorite of mine, pumpkin spice lattes. It has a thick rich texture and a taste that is unique. It is a taste one that people either love or hate.  READ MORE

 

pumpkin spice granola via desperately seeking gina

Gina Knuppenberg: Pumpkin Spice Granola

I love taking granola to work.  I enjoy it at my desk with some milk.  It makes the milk pumpkin-y. READ MORE

 

Pumpkin Spice Gooey Butter Cake - The Adventures of Mel

Mel Lockcuff: Pumpkin Spice Gooey Butter Cake

Pumpkin Spice Gooey Butter Cake is a spinoff of one of my favorite desserts. Growing up in St. Louis, gooey butter cake was really popular. There’s just something really yummy about cream cheese mixed together with butter and powdered sugar. And then, of course, there’s the chewy crust and the crackle-y top, probably my favorite things about this dessert. READ MORE

Pumpkin Cheesecake with White Chocolate-Toffee-Buttermilk Ganache

Debbie Arnold: Pumpkin Cheesecake with White Chocolate-Toffee-Buttermilk Ganache

The filling and crust for this Pumpkin Cheesecake with White Chocolate-Toffee-Buttermilk Ganache are the same as those for my recent Pumpkin Cheesecake with Salted Caramel Praline Pecan Cheesecake. It takes on a whole new personality with a simple change in the topping. You could also change it up by using graham crackers or vanilla wafers for the crust.

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

 

CINNAMON PUMPKIN CHEESECAKE: Keri Bucci

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: BRENDA EMBRY

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!

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