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.

Due to an overwhelming response to our first printing, we are currently out of stock. We will have more books in stock by April 2012.

In the meantime, see excerpts of our wonderful recipes below!

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.