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First Security Cookbook
What's Cookin' at First Security
Feast your eyes on our impressive collection of mouth-watering recipes from employees, family and friends - only at First Security! It has everything from old family secrets to sizzling selections from your grill. It supports a great cause: all proceeds will be donated to the Arkansas Hunger Relief Alliance, which includes the Arkansas Foodbank, the Food Bank of North Central Arkansas, the Food Bank of Northeast Arkansas and the Northwest Arkansas Food Bank. Our state has one of the highest rates of childhood hunger in the nation. Buying just one book will provide 18 meals to Arkansans in need.
Hummingbird Cake
This recipe is an excerpt from pg. 374 of our What's Cooking at First Security cookbook and was submitted by Carol Harrison of First Security Bank-Conway.
3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 T. cinnamon
3 eggs, beaten
1 1/2 c. oil
1 1/2 tsp. vanilla
8 oz. crushed pineapple, undrained
2 c. chopped pecans or walnuts
2 c. chopped bananas
Combine dry ingredients in a large bowl; add eggs and oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, 1 c. pecans and bananas. Spoon batter into 3 well greased and floured 9 in ch cake pans. Bake at 350 degrees for 25-30 minutes until cake stests done. Remove from pans and cool completely.
Cream Cheese Frosting
2 (8 oz.) pkgs. cream cheese
1 c. butter or margarine
2 (16 oz.) pkgs. powdered sugar
2 tsp. vanilla
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 c. chopped pecans.
Gummy Worm Delight
This tasty dessert was submitted to What's Cookin' at First Security for the Penny's Picks (Kids Club) section on pg. 589 by Hannah and Ethan Harris of Benton. Prepared by First Security Banker Kristin Scott of Clarksville.
1 pkg. Oreo cookies
1 (3.4 oz) pkg. instant chocolate pudding
1 (8 oz.) Cool Whip
1 pkg. gummy worms
2 tall glasses
Prepare chocolate pudding as directed on box. Set aside. Fill bottom of glasses with 4 crumbled cookies. Pour pudding over crumbled cookies. Crumble two more cookies on top of pudding. Add pudding for the next layer. Crumble one cookie for the final layer. Pour Cool Whip on top. Place gummy worms slightly into Cool Whip layer. Sprinkle additional cookie crumbs on top. Enjoy!
Breakfast Casserole
This recipe appears on page 184 of What's Cookin' at First Security. It was submitted by Helen Gunter of Mountain Home and prepared by Cathy Rooney.
Breakfast Casserole
1/4 cup melted butter
8 eggs
1 cup chopped Spam
2 cups shredded cheese
1 cup milk
2 cups hash brown potatoes
In a 9 x 13 cake pan, melt butter. Beat the eggs until well scrambled. Add Spam, onion, shredded cheese and milk. Spread the hash browns on top of the melted butter and pour egg mixture over hash browns. Bake at 300 degrees for 1 hour.
Note: This can be assembled the night before and baked in the morning. This is a potluck favorite.
Homemade Salsa
It's hot, hot, hot! What's cookin' in August? Homemade salsa. This salsa recipe was submitted and prepared by Camille Stanley and can be found on page 5 of our cookbook.
10-12 fresh Roma tomatoes
2 cloves of fresh garlic
1 whole jalapeno
½ bundle of fresh cilantro
1 small red onion
Salt to taste
Chop onion or pulse slowly in food processor and place in bowl. Grind garlic, jalapeno and cilantro, add to bowl. Blanch and peel tomatoes core and let cool. Pulse tomatoes very slowly to chop. Combine tomatoes with other ingredients, salt to taste. Chill and serve with tortilla chips.
Bunco Blondie Bars
This recipe can be found on page 443 of the What's Cookin' at First Security Cookbook and was submitted and prepared by Lindsey Hawkins. This recipe is a twist on the classic Ooey Gooey Butter Cake - a major crowd pleaser!
You will need:
1 butter pecan cake mix
2 sticks butter, melted and spearated
3 eggs, beaten and separated
1 (8 oz.) pkg. Philadelphia cream cheese
1 box powdered sugar
1 to 2 c. chopped pecans
Instructions:
Mix cake mix with one stick of butter and one of the beaten eggs. Press into a greased and floured 9x13 inch baking pan. In a separate bowl, mix cream cheese, the remaining stick of melted butter, box of powdered sugar, and two eggs. Pour over cake mix layer. Top with chopped pecans. Bake at 300 degrees for 50-60 minutes.
