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- 1 box fudge brownie mix
- 1 bag chocolate chip cookie mix
- 1/2 cup butter melted
- 4 eggs break yolks and slightly stir
Mix all ingredients together, pour into Crockpot, cook about 3 hrs. on low. Serve with vanilla ice cream. Note: Store any leftovers in refrigerator. Will be hard but softens in microwave.
Not sure where I originally got this recipe, but I have been making it every summer for several years when our large family gathers together for a week in June. I double this recipe to feed 21 people.
- 3 eggs beaten
- 2 slices bread cubed
- 1 12 oz canned chicken drain
- 1 15 oz canned corn drain
- 1 15 oz canned pinto bens drain / rinse
- 1 5 oz can ham mashed
- 1/2 cup cheddar cheese set aside for garnish
- 2 tbl light oil
- 2 tbl brown sugar
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp red pepper
- 1/2 tsp onion powder
- soak cubed bread in beaten eggs mix ingredients and press into a greased 9 x 13 pan bake at 350 degrees for 40 minutes garnish with remaining cheddar cheese and fresh pico de gallo.
- 1 pound pre-cooked froozen shrimp
- 3 cups water
- 1 cup whipping cream
- 1/4 cup butter
- 1 teaspoon salt
- 1 cup quick cook grits
- 1 cup chredded extra-sharp Cheddar cheese
- 2 garlic cloves minced
- Thaw shrimp. In a large saucepan, bring 3 cups of water, cream, butter and salt to a boil. Reduce heat to medium and whisk in grits. Cook 7-8 minutes, whisking constantly, till mixture is smooth. Stir in the shrimp, cheese, and garlic. Cook 1-2 minutes.
I got this recipe from a friend who served it at her daughter's wedding supper.
- 4 cups reduced-sodium chicken broth
- 2 cups portobello mushrooms sliced
- 2 green onions sliced (plus more for garnish)
- 6 ounces raw shrimp peeled and deveined
- 1 tablespoon fresh grated ginger or ginger paste
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 1/2 teaspoons sesame oil
- 3 teaspoons rice vinegar or apple cider vinegar
- 2 tablespoons cornstarch
- 3 tablespoons hot water
- 1 tablespoon sweet chili dipping sauce
- 1/2 cup firm tofu diced
- 1 cup cooked chicken shredded
- 1 large egg
- black pepper
- cilantro optional
- In a large pot, heat the broth over medium-high heat. When the broth begins to boil, add the mushrooms, onions, shrimp, ginger, soy sauce, sesame oil and vinegar.
- Reduce heat to a gentle boil and cook for 10 minutes.
- In a small bowl, stir together cornstarch and hot water.
- Add cornstarch mixture to soup, stirring until it thickens.
- Stir in chili sauce, tofu and shredded chicken. Cook another 5 minutes. Turn off heat.
- In a small bowl, whisk the egg. Using a fork, drop swirls of the egg into hot soup. (Do this a little at a time and you will end up with beautiful ribbons of egg in the soup.)
- Add pepper to taste.
- Garnish with green onion and cilantro and serve.
- 8 slices of bacon chopped
- 2 stalks celery chopped
- 1 medium yellow onion chopped
- 1 tablespoon flour
- 1 cup diced red potatoes
- 1 1/2 cups chicken broth
- 1 1/2 cans creamed corn 14.5-ounce
- 1 cup heavy whipping cream
- salt and pepper
- Cook bacon in a large, heavy-bottom pot. When bacon is halfway cooked, add celery and onion and cook 5 minutes.
- Add flour and cook 3 minutes, stirring often.
- Add potatoes and chicken broth, stirring to incorporate any brown bits from bottom of the pan. Bring mixture to a boil and cook for 10 minutes or until potatoes are fork-tender.
- Reduce heat to medium-low.
- Add corn to the soup and stir.
- Slowly stir in heavy cream.
- Add salt and pepper to taste and serve.
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