Brooke Andrews - State Farm Agent

07/29/2026

Today we got to celebrate Kenzie Fagan!! To know her is to love her….annnnd all of her crazy ideas!! If you haven’t gotten the privilege of interacting with Kenzie, be sure to stop by next week! Cheers to another year around the sun!! Happy birthday, Kenzie!! 🥳

07/02/2026

03/13/2026

Welcome to another round of Friday the 13th!! While avoiding walking under ladders, breaking mirrors, or having a black cat cross your path, stop by for some coffee & donuts!! Let’s catch up and get a sugar rush together 🤩

01/26/2026

For the safety of our teams, we are open but are working remotely today. Please call our office if you need us! 501-847-7787 Please stay safe out there!!! ❤️

01/26/2026

Our office is closed but you can reach us by phone anytime! 501-847-7787 ❄️ Stay warm and stay safe!!

01/23/2026

Happy birthday to the captain of this ship! Thank you for being such a great leader and always bringing the energy!! We hope your day is filled with so much joy!

01/22/2026

In case you haven’t heard, its about to be freezing eye lashes out here!! ❄️ Here are a few tips to help prevent freezing pipes:

- Keep your faucets dripping at night
- Disconnect your water hose(s)
- Keep cabinet doors open
- Add extra insulation around pipes
- Know where your water shut-off valve is
- Keep garage doors closed

We are here and ready to help if you need us!

12/19/2025

🎄 12 Days of Christmas Recipes 🎄

Buffalo Chicken Dip by Cole

1 lb boneless skinless chicken breast
1/2 cup Frank's Red Hot Cayenne Hot Sauce
1/2 cup ranch
8 oz softened cream cheese
1 cup shredded cheddar
Instant pot or crock pot

1. Cook chicken completely
2. In a bowl, mix hot sauce & ranch, pour over Chicken
3. Allow mixture to cook for 15 minutes
4. Remove & shred chicken
5. Add cream cheese & cheddar to the sauce. Stir until all cheese is melted
6. Return chicken to sauce
7. Serve with crackers, chips, or veggies

Enjoy! 🎅🏼

12/17/2025

🎄TWELVE DAYS OF RECIPES🎄

Spinach Wontons by Taylor Durden!

INGREDIENTS


• 10 oz Frozen Spinach, thawed and drained very well
• 8 oz jar Artichoke Hearts, drained and finely chopped
• ⅓ cup Sour Cream
• 4 oz Cream Cheese, room temperature
• 12-14 Wonton Wrappers
• ½ cup Parmesan Cheese
• 1 tbs Garlic Powder
• Salt and Pepper
• 3 cloves Fresh Garlic, minced
• Cooking Spray

INSTRUCTIONS


• Preheat the oven to 350°

• First, carefully press one wonton wrapper each cup of a muffin tin. Lightly spray each one with cooking spray and place it in the oven for 5 minutes.

• Then, in a medium sized bowl, add all of the other ingredients and mix them together until they’re evenly combined.

• Now, scoop the spinach and artichoke mixture evenly into each of the wontons and bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.

• Finally, let them cool slightly and carefully remove them from the muffin tin. Serve warm.

12/16/2025

🎄TWELVE DAYS OF RECIPES 🎄

Spicy pickle pinwheels

-1 1/2 cups deli ham, chopped
-1 1/2 cups chopped dill pickles
-1/2 cup chopped spicy pickles
-1 bunch green onion, choppeed
-16 oz cream cheese, softened
-8 8-inch tortillas

Combine all ingredients and mix together. Spread mixture evenly over each tortilla and roll them up. Wrap in aluminum foil and leave them in the fridge for at least 2 hours. When ready to serve, cut each roll into 3/4 inch pieces and serve!