Dressing is something that defines a family. A simple comfort food made from leftover bread to stretch an expensive meal (typically using what type of bread you had available so in the south- cornbread, in the north- wheat bread.) You can almost guess where someone’s grandma hails from by what type they serve you (dressing, stuffing, cornbread, white bread, fruits, nuts, oysters, chicken, chestnuts…)
When we started hosting our family holidays we had an unexpected conflict on what we would serve- an all white bread dressing with nuts like my Canadian grandma made or a total traditional cornbread dressing like my husband’s grandmother made? Everyone wanted their personal favorite and so compromise was needed. Thus, I came up with a yin-yang combination dressing that seems to please everyone! READ MORE
¡Hola! I’m Michelle. I grew up mainly in the Republic of Panamá, and moved to Arkansas for love. I started blogging in 2007 and I’m still here blogging about trying to live the green life in the city with my four kids, a big dog, and some chickens and about our love of travel! Come visit me at Tales from a Panama-Mama, to see what craziness we’re up to! Connect with me on Instagram, Facebook, Pinterest and Twitter.
It that time again. The time when our thoughts turn from Jack O’Lanterns, witches, bats and other scary things to the holiday many people consider to be their favorite. Thanksgiving.
What first comes to your mind when Thanksgiving is mentioned? Turkey?
For our family, it’s all about the sides! Do we stay with tradition, never changing Grandma’s cornbread dressing? Or Aunt Sue’s asparagus casserole? How about that Green Bean Casserole or Sweet Potato Casserole?
Does your family just resist changing the menu?
At ARWB, we think our foodies have some delicious alternatives for you. Why not give one or two of these a try and let us know what you think.
Cauliflower is one of those versatile foods that can really take on the flavor of what it’s mixed with. This salad gets devoured anytime I serve up this dish and it will feed a crowd.
My Aunt Linda has been making this salad for as long as I can remember! You never have to wonder what she will bring to any of our family functions! She graciously gave me the recipes years ago and I’ve been making it ever since! READ MORE
Anita Stafford: Sugar Spice and Spilled Milk’s Cranberry Sauce
Even with all the hurry, I always enjoy preparing a holiday meal. Putting the Thanksgiving meal together was more fun this year because my son Daniel was here to help me with the cooking. He helped out by making Spinach Maria and a Sweet Potato/Carrot slow cooker dish. He also convinced me that we should try making our own cranberry sauce this year. I usually make a blueberry salad the family likes in lieu of cranberry sauce, but I decided to give homemade cranberry sauce a whirl.
The recipe we used was super simple and quick to make, plus it was very tasty. We made it ahead to allow it time to refrigerate in the mold overnight. I love any dish that can be prepared ahead. The original recipe came from Alton Brown. READ MORE
Talya Boerner: The Best Mac and Cheese in the World
We had friends over to eat Tuesday night. John grilled burgers, and I baked the best Mac and Cheese in all the land which hopefully cancelled out the very average pot of beans I served with it. This is my go-to mac and cheese recipe. There’s no need to make any other. You could add lobster like the fancy restaurants do and have a dish people would pay $17 a serving for in Dallas (i.e. Capital Grille). I truly believe that.
One of the best things about rice is that it is so versatile. That versatility kicks up a notch when you are able to meal prep by cooking extra rice and freezing for a rainy day.
Why wait until a rainy day to use that extra rice you have stored in the freezer? Make a crunchy rice casserole and invite someone over tonight. This casserole would go nicely with meat, poultry and fish. The crunch is an added touch that gives some depth to this casserole. Walnuts, sunflower seeds, and sliced almonds all have a unique texture that makes each bite interesting. The sweet onions and melted cheese takes it from a so-so side dish to a so-so-so-delicious side dish!
Roll up your flannel sleeves and settle in with your pumpkin spice latte, I’m about to recap the Saturday morning of your dreams.
Jonathan and I have been propping babies against pumpkins for years. We used to make it a point to stop by local piles of gourds that were just asking for the perfect pose. However, we’d never visited a real life, grown-on-site pumpkin patch. Miracle Farms Market is located in Bodcaw, about 20 minutes outside of Hope. I’d heard it associated with authentic farm fun and it seemed right up my autumnal alley, but their “fall fun days” are limited to October Saturday mornings. I simply did not make time for it in years past, but we had it scribbled into the 2017 planner.
Dad and I are raising you with what are termed “Judeo-Christian values.” Place God first in your life, Love Him above all. Demonstrate kindness, the kind Jesus showed to others. Don’t steal or cheat or throw baseballs on the roof or wallop on your brother with a stick. Do not scam Boy Three out of his Halloween candy. Respect authority unless asked to do something wrong, knowing full well that “wrong” does not mean having to put your clothes in the hamper rather than on the ceiling fan. Be good to strangers and love your enemies—but for the love of all that his holy and good don’t get in a car with either.
Rhonda Franz writes articles and essays for clients and to-do lists for her three lively boys. She cooks enormous batches of food and manages household operations alongside her pilot husband’s unpredictable flight schedule, using many of the adventures for writing work. Her Pandora radio stations include old hymns, concertos by Mozart, and Aerosmith.
Turtle candy yes or no? If you answered yes then you are going to love this Chocolate Turtle Slab Pie! If I could only use 3 words to describe this recipe, decadent is the first word that comes to mind, followed by easy and huge. I’m talking one ginormous, scrumptious, crowd pleasing and feeding kind of pie that couldn’t be simpler.
This pie uses an 18x13x1 sheet pan. Even if you don’t have a crowd to please, you can easily cut the recipe in half and use a quarter sheet pan that’s only 13x9x1.
Go on and get in that kitchen. This recipe will make you be glad that you did. READ MORE
Lacie is a busy mom who blogs about making everyday life easier. When she isn’t blogging, you will usually find her volunteering at her kiddo’s school. Lacie wants to share her easy recipes, DIY projects, and school related ideas with other busy moms everywhere.
This is the story of my Daybreak KATV morning show appearance.
When television comes a-calling, one must answer with a yes, amIright? Right! A few weeks ago, I was asked to demonstrate my pumpkin hoop tutorial on Daybreak, KATV’s weekend morning show. Without hesitation and without thinking about it, I said yes. No hemming and hawing about how I look, act, speak. I just said yes.
It’s a running theme with me this year, wouldn’t you say?
In true dramatic television fashion, my segment was a thrill-a-moment, with last minute schedule changes, an early morning call, and the excitement of being in a television studio for the first time.
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.
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
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
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
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
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.
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
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
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.
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
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….
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!
Note: We love having our sweet friend Alison Chino write this week’s Foodie Friday post for us. We’ve missed her while she’s been exploring faraway places, but we’ve loved reading all about them on her blog and in her newsletters. XOXO
Our family has recently returned to Arkansas after living a year in Germany. One of the fun things we have done as we have lived in and traveled to different places is to try all the local foods. And it’s always interesting to me how what I think of as German food or French food or Chinese food has been influenced by how we prepare those different kinds of foods in America.
Eating German food over the last year, and not just any German food, but specifically Swabian food, has made me recognize the recipes we already make that came from Germany. Like this long time favorite at my house, the German Apple Pancake.
I actually got this recipe from the junior league cookbook in my hometown and have used it for over twenty years, baking it in cast iron skillets on cold mornings for my family. But it wasn’t until I lived in Germany that I noticed that in the cookbook, the author wrote: “My German grandmother used to make these for us!”
I met several German grandmothers during my time in Swabia this year and even was gifted a cookbook with recipes for some of the treasures we tasted this year. Most of these sweet ladies have apple trees growing in their front yards. Right now the grandmothers and grandfathers, mamas and papas will all be gathering apples in wooden crates to keep for the winter. This time, last year, the whole town smelled like apple cider.
It makes me smile to think we spent a season walking through German apple orchards and eating apples straight from the trees.
These are the sweet gifts I remember as we slice apples for our version of this German recipe. READ MORE
Alison Chino has spent the last four years living and traveling with her family in Europe, but she will always call North Little Rock, Arkansas home. She loves it when there are faces from all different cultures gathered around her table.
Rhonda Franz writes articles and essays for clients and to-do lists for her three lively boys. She cooks enormous batches of food and manages household operations alongside her pilot husband’s unpredictable flight schedule, using many of the adventures for writing work. Her Pandora radio stations include old hymns, concertos by Mozart, and Aerosmith. 
