Tag: pie

Tasty Tuesday: Blueberry Bounty

Mel Lockcuff: Blueberry-Spinach Smoothie

This particular smoothie has a few hidden ingredients, like spinach, a banana, Greek yogurt, milk, and honey. My boys didn’t quite know what to think when they found out there was spinach in their smoothies. You can use fresh or frozen blueberries, totally up to you. I used frozen because cheaper. READ MORE

Jamie Smith: Easy Winter Blueberry Rhubarb Pie

I love hearing stories of when my husband grew up eating great food from his grandma. We make Grandma Susan’s Bread

every winter and he frequently talks about her persimmon bread and her rhubarb pie.

He also loves pretty much anything blueberry so whenever I can find a dessert or salad or … anything with blueberry, I get it for him to try.

He recently pondered the idea of a blueberry rhubarb pie after we tried a blueberry rhubarb preserves, which even I agree was divine. I did a little research and learned that both fruits are more spring/summer fruits but I wasn’t deterred. It’s rare he asks for desserts so I decided to accept the challenge. READ MORE

Julie Kohl: Blueberry Scones

The growing season in Arkansas is pretty early. Blueberries usually start coming available in mid-June. Thanks to an early spring, blueberries are just coming into season here in Arkansas and fresh, local blueberries are so good.

Since fruit is so plentiful this time of year we tend to incorporate into almost every meal and breakfast is certainly no exception. Today, I want to share my scone recipe with you. I used blueberries but you could certainly substitute with other fruits, nuts, and seed or even chocolate chips! This recipe is really versatile. READ MORE

Debbie Arnold: Thankful for Ms. Pauline’s Coconut Pie and More

It’s Thanksgiving and I have more to be thankful for than I can express. To our community – you are incredibly generous and faithful to one another. I love you all. To my family – I’m so blessed to have all of you in my life. To my friends – my Ladies Who Lunch and Pray group – you are my rock.

It’s one of those lifelong friends I want to share with you today because I am so honored to know her and to be one of the recipients of her prayers.

Serving at The Bowery Mission NYC via diningwithdebbie.net — Pauline with my grands at The Bowery Mission

I met Pauline Bethel about 45 years ago and my family has been blessed in innumerable ways since. Following the death of her husband, she made the decision to move, more or less, to NYC where she volunteers daily at The Bowery Mission, because she feels this is God’s purpose for her. I’d love to share just a bit of why I am so thankful for her friendship, but before you READ MORE, let me share a message from her that I just received:

“After the parade we will go to Bowery Mission. This week we have cooked 700 turkeys, 4 tons potatoes. White and sweet. Dressing from scratch. Gravy. Cranberry sauce. Frozen veggies. Home made pies. We will feed 2000 sit down meals at the mission today. Plus all the food we sent out to other locations!!”

I guarantee that her famous Coconut Pie will be on that menu! And aren’t we all thankful there are people in our world, our communities, that care so deeply for others?

Lacie Ring: Chocolate Turtle Slab Pie {Foodie Friday}

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.

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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

Celebrating the best of our ARWB foodies. Check it out! #TastyTuesday

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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

Savory Vegetable and Goat Cheese Tart {Blogger of the Month}

By Ceri Wilkin, Miss August 2014

As soon as Fayetteville passed the ordinance to allow chickens within city limits, we were down to the local farmers co-op, choosing four adorable chicks, and eagerly carrying them to their new home in our backyard.

Initially they had the run of the place, but there is no toilet training a chicken, and cleaning off the pool deck became tedious every time we wanted to swim. So they now enjoy scratching, pecking and perching in their custom made coop, and we enjoy collecting their eggs from one place, as opposed to having to search for them throughout the yard.

I’m not sure my palate is sophisticated enough to notice a difference in taste between store-bought eggs and our yard eggs. However, the difference in nutritional value, and color is significant, and an unexpected perk – chicken psychology and behavior is fascinating!

chickens

SAVORY VEGETABLE AND GOAT CHEESE TART

savory vegetable and goat cheese tart

1 store bought pie crust
1 to 2 bunches of asparagus
3 tablespoons of olive oil, divided use
salt and freshly ground black pepper
1 tablespoon butter
5 green onions, thinly sliced
8 ounces soft goat cheese
1/4 cup creme fraiche
1/4 cup cream
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
3 eggs

Bake crust according to package instructions. Let cool on a wire rack.

Heat oven to 425F. Line a baking sheet with foil. Cut off the top 1 to 1 1/2 inch of the asparagus tips. Toss in a small bowl with 2 tablespoons of oil, season with salt and pepper. Place in a single layer on prepared sheet, roast, turning once, until asparagus is bright green and tender, about 8 to 10 minutes. (I roasted this at the same time as I baked the crust).

Reduce oven temperature to 375F.

Heat remaining 1 tablespoon of olive oil and butter in a medium skillet over medium heat. Add sliced asparagus stalks and green onion, season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6 to 8 minutes. Let cool slightly, spread evenly over bottom of tart crust.

Whisk goat cheese, creme fraiche, cream, parsley, chives and tarragon, in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips over the top. Bake tart until the edges of the crust are golden brown and filling is set, 20 to 25 minutes. Let cool in pan for 20 minutes.

Enjoy!

Recipe adapted from Bon Appetit, May 2012