Search Recipes
Ingredients
- 3/4 cup strawberries cut up
- 1 cup whole milk
- 1/2 cup butter softened
- 3 eggs slightly beaten
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 24 packages of Equal or sweetener equivalent to 1 1/2sugar
Servings: cake
Instructions
- Preheat oven to 325 F. Grease Bundt pan.
- Stir together strawberries, milk, butter and eggs.
- Mix together flour, baking powder, cinnamon and sweetener, then add to strawberry mixture.
- Mix thoroughly. Pour into greased Bundt pan.
- Bake one hour.
Recipe Notes
Linda B. Armstrong, Pine Bluff
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 1 16 oz bag vanilla wafers divided
- 5-6 bananas sliced
- 2 cups whole milk
- 1 5 oz. box French vanilla instant pudding
- 1 8 oz. package cream cheese room temperature
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. frozen whipped topping thawed
Servings: pan
Instructions
- Line bottom of 9 x 13-inch dish with half the vanilla wafers. Layer bananas on top.
- In a bowl, combine milk and pudding mix, blending well using a mixer.
- In another bowl, combine cream cheese and sweetened condensed milk, then beat until smooth.
- Fold whipped topping into cream cheese mixture.
- Add cream mixture to pudding mixture and stir well.
- Pour this mixture over cookies and bananas. Place the remaining vanilla wafers on top. Refrigerate 3-4 hours.
Recipe Notes
Gina Smith, Paragould
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 1 graham cracker pie crust
- 2 3 oz packages cream cheese softened
- 1/2 - 3/4 cup powdered sugar
- 1/4 cup pecans chopped
- 1/3 cup instant dry chocolate pudding mix
- 1/4 cup instant dry vanilla pudding mix
- 2 cups milk
- 8 oz tub Cool Whip topping
- 1 cup pecan halves
Servings: pieces
Instructions
- Beat softened cream cheese with powdered sugar until smooth.
- Spread cream cheese mixture onto bottom of crust. Sprinkle with chopped nuts.
- In large bowl, beat the pudding mixes with the milk at low speed for 2 minutes.
- Pour this over the cream cheese layer in the pie crust.
- Cover, and refrigerate 3-4 hours.
- Top with Cool Whip, then sprinkle with the pecan halves.
Recipe Notes
Jackie Spotts, Mountain Home
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 1 15 oz. can whole-kernel corn
- 1 15 oz can cream-style corn
- 2 eggs beaten
- 8 ounces sour cream
- 1 stick butter melted
- 1 box Jiffy cornbread mix
Servings: servings
Instructions
- Mix everything together in order given.
- Pour into a prepared 13 x 9-inch pan. Bake at 350 F for 30-35 minutes.
Recipe Notes
Gina Smith, Paragould
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 2 cups washed and chopped strawberries
- 1/2 cucumber chopped
- 1 teaspoon jalapeño finely chopped
- 1/3 cup red onion finely chopped
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- cilantro leaves finely chopped
Servings:
Instructions
- Gently combine all ingredients and chill.
- Serve with cinnamon sugar pita chips. Serves 6.
- The sweet and heat in this recipe is unique and wonderful.
Recipe Notes
Dixie Rogers, Little Rock
Share this Recipe
Powered byWP Ultimate Recipe
*Please send us your original recipes, developed by you or family members. Please do not send recipes copied from other sources, such as a book or magazine. Those recipes chosen for print in Arkansas Living magazine will receive a set Arkansas Living measuring cups!
Arkansas Living Magazine is not responsible for the origin of reader submitted recipes. Recipes used with permission of source will be noted.