It’s made with dried beef in a creamy white gravy and served over biscuits or toast. Nothing fancy, nothing complicated – just good, honest comfort food that comes together in about 15 minutes.

If you’ve never made it before, don’t overthink it. And if you grew up eating it you already know…this one sticks with you.

What Is Creamed Chipped Beef?

Creamed chipped beef is a classic comfort food from my childhood. Made with thin slices of dried beef cooked into a creamy white gravy. It’s most often served over toast, but I grew up eating if over biscuits. This is a meal that has been tested and approved generation after generation.

Some people call it SOS (you can fill in what that stands for depending on how you were raised), but no matter what you call it, it’s a simple, budget-friendly meal that’s stood the test of time.

Why You’ll Love This Recipe

This is one of those recipes that isn’t hard to make; it doesn’t try too hard because it doesn’t need to. It’s easy, delicious, and filling with minimal effort and time.

It uses pantry staples, comes together quickly, and fills a table without much effort. It’s the kind of meal you make when you need something warm and reliable, not when you’re trying to impress anybody.

And honestly, those are usually the best ones.

Buddig vs. Jarred Dried Beef

There are two common types of dried beef you can use for creamed chipped beef gravy, and they aren’t exactly the same. Either way the gravy will be delicious just a little different up front to prep for the gravy.

Buddig Original Deli Thin Beef is what I use most often. It’s easy to fine, comes in small packages, and has a milder flavor. It also doens’t require any prep – just slice it up and go. It is normally found in the refrigerator section with other pre-packaged lunch meat

Jarred dried beef is a little more old-school. It’s usually saltier and packed in a brine, so it should be drained well. If you prefer a less salty gravy, you can give it a quick rinse under cold water and pat it dry before using. This is a shelf-stable item typically found in the canned meat aisle near tuna and canned chicken.

If you’ve never made this recipe, you might recognize this ingredient because it is used in classic cheese ball recipes– so if you’ve ever had one of those at a holiday or family gathering, it’s the same thing!

Ingredients You’ll Need

You only need a handful of basic ingredients to make this delicious comfort food gravy.

• Dried beef (Buddig or jarred)
• Butter
• All-purpose flour
• Milk
• Black pepper

That’s it. No extras, no unnecessary steps.

How To Make Creamed Chipped Beef Gravy

Start by heating askillet over medium heat and adding your chopped dried beef. Let it warn through and lightly brown for a minute or two.
Add the butter and let it melt, then sprinkle in the flour. Stir until it forms a paste that coats the beef-this is your roux and what thickens the gravy.

Slowly pour in the milk, stirring constantly to keep everything smooth. Let the mixture come to a gentle simmer and continue stirring as it thickens.

Once the gravy is thick and creamy, it will coat the back of a spoon! Stir in black pepper and adjust the seasoning if needed.

Serve hot over biscuits or toast!

Farmhouse Lard Buttermilk Biscuits

“If loving these biscuits is wrong, I don’t plan on being right.”

Tips for the Best Gravy

Don’t rush the roux-letting the butter and flour cook briefly helps avoid that raw flour taste.

Add the milk slowly, stirring constantly to prevent lumps.

And don’t skip the black pepper. It adds flavor and helps balance the saltiness of the dried beef.

What to Serve with Creamed Chipped Beef

This is most commonly served over toast or biscuits. If you want to round it out a little more, you can add eggs as a side, cooked anyway you like. Fruit would be a delicious light side to this meal.

A Few Things People Always Ask About Creamed Chipped Beef

If you’ve never made creamed chipped beef gravy before – or it’s bee a while – these are the little things that make it turn out right every time.

Is creamed chipped beef salty?
It can be, especially if using jarred dried beef. Rinsing the beef can help reduce the saltiness.
Can I make this ahead of time?
Yes, but it’s best fresh. The gravy will thicken as it sits. To thin it back out, simply add some milk, a little at a time, and warm it slowly, stirring until smooth.
Can I freeze it?
Cream-based gravies don’t always reheat well after freezing, so it’s not recommended.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a little milk to loosen the gravy as needed.

This is one of those meals that isn’t trying to be trendy, and that’s why it sticks around and to your ribs.

It’s quick, it’s filling, and it’s been showing up on tables for generations!

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Creamed Chipped Beef Gravy (SOS Recipe)

Creamed chipped beef gravy (SOS) is a quick, old-fashied comfort food made with dried beef in a creamy white gravy served over biscuits or toast.

Keyword chipped beef on toast, creamed chip beef gravy, dried beef gravy, old fashioned gravy, SOS recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 203kcal

Author Jent

Ingredients

• 2 packages Buddig Original Deli Thin Beef (2 oz each) or substitute 2 jars dried beef (2.5 oz each) drained and rinsed, patted dry
• 4 Tablespoons butter
• 4 Tablespoons flour
• 2 cups milk
• ½-1 teaspoon black pepper

Instructions

Prepare The Beef

• If using Buddig Original Deli Thin Beef, remove it from the packaging and stack the slices. Use a sharp knife or kitchen shears to cut the beef into small squares, approximately ½ inch in size.

Brown The Beef

• Heat a large skillet over medium heat. Add the cut beef to the skillet and fry, stirring occasionally, for 1-2 minutes until the beef is warmed and slightly browned.

  If the beef is very lean, you may need to add a teaspoon of butter or oil to prevent sticking.

Make The Roux

• Add the butter to the skillet. Once melted, sprinkle the flour over the beef.

  Stir until the flour and butter combine into a paste that coats the beef.

Add The Milk

• Slowly pour in the milk, about ½ cup at a time, stirring constantly to prevent lumps.

  Continue stirring and scraping the bottom of the skillet until smooth.

Thicken The Gravy

• Bring to a gentle simmer over medium heat, stirring frequently.

  Cook until the gravy thickens and coats the back of a spoon.

Season and Serve

• Stir in black pepper and adjust seasoning if needed.

  Serve hot over biscuits or toast.

Notes

• If using jarred dried bee, you can rinse it briefly to reduce saltiness.
• Add additional milk if the gravy becomes too thick.
• This recipe is best served fresh, but can be reheated with a splash of milk.
• Nutrition values are for the gravy only – does not include the toast or biscuits.

Nutrition

Serving: 0.5cup | Calories: 203kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 144mg | Potassium: 202mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 158mg | Iron: 0.4mg

The post Creamed Chipped Beef Gravy (Easy Old-Fashioned SOS Recipe appeared first on The Farmwife Feeds.

Easy Hamburger Stroganoff

My favorite part about this recipe is the versatility and ease. With some pantry staples and 30 minutes or less, you’ve got a filling and flavorful meal on the table.

Ingredients Needed

• 1 pound of ground beef: I use an 80/20 blend; feel free to use a leaner blend if you like to cut down on the fat; any type will work.
• 1 can (10.5 ounces) Cream of Mushroom Soup: I’m a fan of ease and canned soup, but if you are not, there are lots of recipes out there for a homemade version that you can use.
• 2 teaspoons of garlic powder
• 1 cups of sour cream
• Milk: used to thin the sauce if needed
• 8 ounces of egg noodles

How to Make Easy Hamburger Stroganoff

1. Cook the Ground Beef
   Start by heating large skillet over medium heat. Once the pan is hot, add the ground beef and use a spatula or a mix-and-chop to break it into smaller pieces. Cook the beef until it’s browned and no pink remains. This should take about 6-8 minutes.
   When the beef is fully cooked, carefully drain any excess grease. If you’re using lean ground beef, you might not need to drain much, but it’s always a good idea to remove extra fat so the sauce doesn’t become too heavy.
2. Add Seasoning and Sauce Ingredients
   Sprinkle in the garlic powder once the beef is drained and back in the skillet. Stir well to ensure the seasoning is evenly distributed. Next, add the can of cream of mushroom soup and the sour cream. Stir everything together until the beef is completely coated in the creamy mixture.
3. Adjust the Consistency
   At this point, the sauce may be a bit thick. To thin it out, add milk a little at a time-about 1 tablespoon at a time. Stir after each tablespoon until the sauce reaches your preferred consistency. Some people like it thick while other prefer a little thing and this allows the recipe to stretch if need be.
4. Prepare the Egg Noodles
   While your stroganoff is coming together, cook the egg noodles according to the package instructions. Once done, toss them with olive oil or butter so they don’t stick together.
5. Serve
   To serve, place a generous scoop of egg noodles on each plate, and then ladle the hamburger stroganoff over the top.

FAQ’s

I feel like this is a pretty straightforward recipe but I’ve answered a few questions that might pop up!

Can I use ground turkey, chicken, or pork instead of beef?

Sure, all 3 are great alternatives if you want lighter options. Remember that these proteins are leaner; while you don’t eat the fat, it does lend to flavor. If you substitute, you might want to add a splash of olive oil or a bit more milk to ensure the sauce stays creamy.

What if I don’t like cream of mushroom soup?

There are other options. You can substitute cream of chicken soup if you aren’t a mushroom fan.

How can I make this gluten-free?

To make it gluten-free, simply swap out the egg noodles for a gluten-free pasta of your choice. Also, be sure to check the label of your cream of mushroom soup to ensure it’s gluten-free as well.

Can I make this ahead of time?

Yes. The stroganoff sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, gently reheat it on the stove over low heat, stirring occasionally. You might need to add a splash of milk to loosen it up. Cook the noodles fresh for the best texture.

Can I freeze this recipe?

While the sauce freezes well, the sour cream can sometimes separate when thawed. If your’re meal-prepping and planning on freezing, consider leaving out the sour cream and adding it after reheating. Store the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What are some great side dishes to serve for a complete meal?

Crusty bread and a steamed vegetable round out this recipe perfectly for a meal your family will love. My favorite with this is steamed peas coated in melty butter.

Can I customize this dish?

This recipe is super flexible, so feel free to make it your own.

• Mushrooms: Saute some sliced mushrooms and mix them into the sauce for extra flavor, texture and protein.
• Onions: Add diced onions with the ground beef for a sweet and savory boost.
• Cheese: Stir in a handful of shredded Parmesan or cheddar for a cheesy twist.
• Peas: I say serve them on the side, but add a cup of frozen peas right before serving for a pop of color and sweetness.

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Easy Hamburger Stroganoff

A simple, budget-friendly dinner that combines a handful of pantry staples. A perfect busy weeknight family pleasing reacipe.

Servings 6 people

Calories 416kcal

Author Jent

Ingredients

• 1 pound ground beef
• 1 10.5 ounce can cream of mushroom soup
• 2 teaspoons garlic powder
• 1 cup sour cream
• milk as needed
• 8 ounce bag egg noodles, cooked and drained according to package directions

Instructions

Brown the Ground Beef

• Heat a large skillet over medium heat
• Add the ground beef and cook, breaking it apart with a spatula, until it is browned no pink remains.
• Once browned, carefully drain any excess grease and return the beef to the skillet.

Combine the Ingredients

• Sprinkle the garlic powder evenly over the browned bee. Stir to combine.
• Add the can of cream of mushroom soup and sour cream to the skillet. Mix thoroughly to create a creamy sauce.

Adjust the Consistency

• If the mixture seems too thick, add milk 1 tablespoon at a time, stirring well after each addition, until the sauce reaches your desired consistency. Aim for a smooth and pourable texture like gravy, but not too runny.

Prepare the Egg Noodles

• While the stroganoff is simmering, cook the egg noodles according to the package instructions. Drain the noodles and set aside.

Serve

• Spoon the creamy hamburger stroganoff over a bed of warm, cooked egg noodles.6

Nutrition

Serving: 1.5cups | Calories: 416kcal | Carbohydrates: 29g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 72mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 0.4mg | Calcium: 66mg | Iron: 2mg

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Whether you’re whipping it up for a weekend breakfast, serving it as the star of a hearty brunch, or a quick weeknight supper, this is the perfect easy recipe for all occasions.

Homemade Sausage Gravy: A Comfort Classic

Making homemade sausage gravy is easier than you think, and it’s better than anything you can get in a can (although, honestly, I’ve never had canned gravy)! With just a handful of pantry staples and a few simple steps, you’ll have everyone coming back for seconds begging you to make this all the time.

Gather Your Ingredients

 No long shopping lists or fancy kitchen gadgets for this recipe. We’re working with just the basics!

• 1 pound of sausage: Choose your favorite breakfast sausage.
• 4 Tablespoons of butter: This helps add richness and creates the roux.
• 4 Tablespoons of flour: The key to thickening.
• 1 teaspoon of chicken flavoring/base: The secret ingredient that adds depth of flavor
• 2 cups of milk

How to Make Homemade Sausage Gravy

1. Start with the sausage: Heat your skillet over medium heat and cook the sausage until it’s browned and crumbled. Hold on to that fat; it’s liquid gold flavor!
   
2. Add butter and flour: Once your sausage is fully cooked add in the butter and flour. Let it melt and cook around the sausage, allowing the raw flour flavor to cook away, creating a roux (the base for your gravy). This step is important as it ensures your gravy will thicken.
   
3. Incorporate milk and chicken base: Slowly pour in the milk while stirring constantly. Add the chicken base, then keep stirring as the gravy thickens and bubbles. It’s ready when the gravy coats the back of your wooden spoon.
   
4. Taste and adjust: Now is when you get to taste and season to your liking. I always add salt and pepper at this point; easy on the salt, a little heavy-handed on the pepper; we love pepper.
5. Serve it up: Biscuit Time! Spoon generous amounts over warm biscuits and enjoy

Tips, Tricks, and Questions

How do I make my gravy thicker or thinner?

If your gravy is too thick, stir in more milk a little at a time until it reaches the consistency you want. If it’s too thin, let it simmer a bit longer. You can also add more flour dissolved in milk or water to thicken.

Can I make this ahead of time?

Absolutely! This recipe reheats great. Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat. You may need to add a little milk to loosen it up to the consistency you like.

What’s the secret to extra flavorful sausage gravy?

The chicken flavoring/base is a game-changer, in my opinion. It adds a savory depth of flavor that just isn’t there with just the sausage. Feel free to experiment with spices, like cayenne for heat or a sprinkle of garlic powder for a twist. We love pepper in our gravy so we always add a healthy helping stirred in right before we serve.

How Do I Choose a Chicken Flavoring/Base?

Chicken flavoring is what kicks this recipe up a notch. You can use bullion cubes, granules, or even chicken stock, but my personal favorite is Better Than Boullion. It’s concentrated flavor makes it so you don’t have to use as much and it spoons out of the jar and blends easily into the gravy.

Can I use a different kind of sausage?

Feel free to try your favorite sausage. But to be clear, I have only used pork sausage, and that’s what this recipe is based on. If you’d like to try turkey, chicken, or even plant-based, that is totally up to you. I understand they tend to have less fat, so they will have a different flavor profile.

What should I serve with my sausage gravy?

Biscuits! While biscuits are the classic choice, sausage gravy pairs well with toast, waffles, or some crispy hashbrowns or home fries. But my personal favorite? Biscuits with a fried egg on top!

Farmhouse Lard Buttermilk Biscuits

A tender easy homemade biscuit made with lard just like Grandma used to make.

Check out this recipe

Homemade 2 Ingredient Buttermilk Biscuits

These biscuits are perfect for any meal, from breakfast to dinner, and are made with just two ingredients you probalby already have in your kitchen10-

Check out this recipe

Whether you’re making it for your family or sneaking spoonfuls while standing over the stove (totally my MO), this recipe will become a household favorite. Grab your skillet, and don’t forget to pop some biscuits in the oven. Be ready to wow all the taste buds.

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Homemade Sausage Gravy

This rich and creamy homemade sausage gravy is a classic. Made with just five simple ingredients, it's an easy, flavor-packed dish ready in minutes.

Servings 4

Calories 547kcal

Author Jent

Ingredients

• 1 pound sausage
• 4 Tablespoons butter
• 4 Tablespoons flour
• 1 teaspoon chicken flavoring
• 2 cups milk

Instructions

Brown the sausage

• Toss the sausage into a skillet over medium heat and cook until it's browned and crumbles. Don't drain the fat, that's where the flavor and magic are.

Add the butter and flour

• Now that the sausage is browned drop in the butter and let it melt into the sausage crumbles. Sprinkle the flour over the top and stir until everything's coated in the butter/flour roux.

Pour in milk and chicken flavoring

• Slowly add the milk, stirring constantly to incorporate the roux to thicken the gravy. You can use a whisk or a wooden spoon, a whisk can break up your sausage crumbles smaller, so if you prefer larger sausage chunks I would use a wooden spoon. Add the chicken base at this time as well.

Serve and Enjoy!

• Ladle that creamy sausage rich goodness over warm biscuits.

Nutrition

Serving: 0.5cup | Calories: 547kcal | Carbohydrates: 12g | Protein: 22g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 977mg | Potassium: 477mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 2mg

The post Homemade Sausage Gravy: A Comfort Classic appeared first on The Farmwife Feeds.

It’s super easy and loved by everyone!

Crock Pot Slow Cooker Chicken and Noodles

Crockpot chicken and noodles offer a comforting and flavorful meal with minimal effort, which is definitely a top priority for me! The slow cooking process allows the chicken to become tender and infused with the rich taste of the broth. As the noodles absorb all the broth and chicken essence (that’s a thing, I swear), this dish becomes a hearty and satisfying option for any day of the week.

Its simplicity makes it a go-to for busy individuals needing a delicious homemade meal, and it is also perfect for special occasions. It is for sure a comforting and nostalgic food reminiscent of home-cooked meals by Mom and Grandma.

Gather Your Ingredients

Grab your trusty crockpot or slow cooker, and let’s get this easy dump-and-go meal started.

• 3-4 boneless chicken breasts – thawed or frozen, both work
• 1 can Cream of Chicken
• 1 stick of butter (cut into slices)
• 4 cups chicken broth
• 24-ounce package of frozen noodles
• Salt and Pepper to taste

How To Make Crock Pot Chicken and Noodles

1. Place chicken breasts at the bottom of the crock pot in a single layer (you can use either frozen or thawed – cooking times will vary)
2. Spread the Cream of Chicken over the chicken breasts and lay the slices of butter on top of that.
3. Pour the chicken broth into your slow cooker. If you use bullion or Better Than Boullion, mix it together first, then pour over the chicken, soup, and butter.
4. Cover and cook on high for 4-5 hours or low for 7-8 (the longer time if you are using frozen chicken breasts).
5. About 1-2 hours before serving, stir in the frozen noodles and continue cooking.
6. When ready to serve, the chicken should shred easily using a couple of forks.

Tips, Tricks, Comments and Questions

Frozen or Thawed Chicken

This recipe allows you to use either. I’m not a good meal planner, so I most often use frozen; just beware that cooking times will be a little longer. Chicken is done at 165 degrees, with no visible pink in the thickest part of the breast, and shreds easily.

Frozen or Dry Noodles

The choice between using frozen noodles and dry noodles in this recipe is completely your choice. We use both in this house for different recipes. I almost always use frozen for this recipe. If you choose dry noodles the cooking time will change so be sure to note that.

Boullion, Stock, and Broth

The terms bouillon, stock, and broth are often used interchangeably; however, there are subtle differences in their preparation, ingredients, and uses. I’ll give you a rough difference; nevertheless, I almost always use Better Than Bouillon because it is convenient, takes less room to store, and always gives me the flavor I am looking for.

Boullion typically comes in the form of cubes, granules, or powder. It’s a concentrated flavoring agent made by dehydrating broth and often contains salt and seasoning. Better Than Boullion fits into this category but is a concentrated paste, not a dry base.

Stock is made by simmering bones, vegetables, aromatics, and seasonings in water. The solids are strained out, leaving a rich, flavorful liquid.

Broth, while similar to stock but has a shorter cooking time. It is often made with meat (rather than bones) and may or may not include vegetables, herbs, and seasonings. Therefore, broth is normally lighter in flavor compared to stock.

Crock Pot Beef and Noodles

Check out this recipe

Instant Pot Chicken and Noodles

A super simple comfort food meal ready in less than 30 minutes.

Check out this recipe

Homemade Chicken Noodle Soup

Check out this recipe

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Crock Pot Slow Cooker Chicken and Noodles

A great dump and go recipe that will please everyone, including the cook with its easy prep and delicious outcome.

Servings 8

Calories 508kcal

Author Jent

Ingredients

• 3-4 boneless chicken breasts – thawed or frozen both work
• 1 can Cream of Chicken
• 1 stick of butter
• 4 cups chicken broth
• 24 ounce package of frozen noodles
• Salt and Pepper to taste

Instructions

• Place chicken breasts at the bottom of the crock pot in a single layer (you can use either frozen or thawed – cooking times will vary).
• Spread the Cream of Chicken over the chicken breasts and lay the slices of butter on top of the soup.
• Pour the chicken broth into your slow cooker. If you are using bullion or Better Than Boullion, mix it together first, then pour over the chicken, soup, and butter.
• Cover and cook on high for a total cooking time of 4-5 hours or low for 7-8 (the longer times if you are using frozen chicken breasts).
• About 1-2 hours before serving, stir in the frozen noodles and continue cooking.
• When ready to serve, the chicken should shred easily using a couple of forks.

Nutrition

Calories: 508kcal | Carbohydrates: 61g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 573mg | Potassium: 325mg | Fiber: 3g | Sugar: 2g | Vitamin A: 445IU | Calcium: 43mg | Iron: 2mg

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These are literally just a can of crescent rolls, pepperoni, and mozzarella cheese slices. It is so easy to layer, roll up, and bake! Sometimes, it’s not so much the recipe we need; it’s just easy ideas. For those nights, we are out of energy and ideas.

I love to serve these with a quick side salad if we aren’t eating them on the go! But if you are eating them on the go, veggie sticks or my Dill Dip Veggie Wraps are good options.

Easy Pepperoni Crescent Roll Calzones

I love to use mozzarella cheese slices because they stay in place while rolling up the crescent roll. However, use whatever cheese you love or have! A lot of people use cheese sticks, which work awesome. The idea here is to keep it simple. I also sprinkled a little bit of grated Parmesan on top. My family loves that stuff. I should order it in bulk.

Just like pizza, these are good cold! These are super easy to take on the go as well. When making them, make a double or triple batch for snacks the next day.

Gather Your Ingredients

• 1 tube crescent rolls-8 count
• 32 slices large pepperoni
• 8 slices mozzarella cheese, you can use shredded if you want
• Optional: pizza sauce
• Optional: grated parmesan cheese

Let’s Make Easy Pepperoni Crescent Roll Calzones

1. Unroll and lay out the crescent rolls
2. Layer each piece of dough with 4 pepperonis and one slice of cheese – roll up
3. Place roll-ups on the baking sheet and sprinkle with grated parmesan cheese if desired
4. Bake in a pre-heated 350° oven for 17-20 minutes
5. Serve with warm pizza sauce for dipping if desired

Tips, Tricks, Comments and Questions

I use slices of mozzarella cheese because it it easy and I love easy. Cheesesticks or shredded could most definitly be substitured for slices. Not a pepperoni fan, try anything you like, this “recipe” is merely a jumping off point to make this easy meal anyway your family likes.

If you wanted you could also put a little sauce on the rolls before you roll them up. I choose not to for ease and mess. These are a great grab and go snack or meal because they aren’t messy! If you are eating them at home then the already in the calzone would work well.

I love to serve a small salad with these. Usually for ease I grab a prepared bag of salad from the grocery store, who doesn’t love pizza and salad? But if your kids aren’t big salad eaters some cut up veggies work and to be honest they can stand alone and your family will be happy, full and will survive without a veggie!

This is a super fun meal to let the kids help with and a fun take on pizza night for the family!

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Easy Pepperoni Crescent Roll Calzones

Kid-friendly pepperoni crescent roll calzones easy to make. Serve with salad and dipping sauce

Servings 4 people

Calories 275kcal

Ingredients

• 1 tube crescent rolls-8 count
• 32 slices large pepperoni
• 8 slices mozzarella cheese can use shredded if you want
• Optional: pizza sauce
• Optional: grated parmesan cheese

Instructions

• Unroll and lay out the crescent rolls
• Layer each piece of dough with 4 pepperonis and one slice of cheese – roll up
• Place roll-ups on baking sheet and sprinkle with grated parmesan cheese if desired
• Bake in a pre-heated 350° oven for 17-20 minutes
• Serve with warm pizza sauce for dipping if desired

Nutrition

Serving: 2g | Calories: 275kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 663mg | Potassium: 87mg | Sugar: 1g | Vitamin A: 383IU | Calcium: 289mg | Iron: 1mg

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Another winning recipe from my nephew! Believe it or not, I did not grow up eating tater tot casseroles. I didn’t know they were a thing until I was a full-fledged adult!

Ranch Chicken Tater-Tot Casserole

For the pretty pictures, I added in some carrot sticks to round out this meal. But let’s be real…..that seldom happens in real life on busy nights!

Recipe Notes:

• I love a good rotisserie chicken but if that’s not your jam use your cooked and shredded chicken. Having shredded chicken on hand in the freezer is a great time saver. Freezer Meal Instant Pot Shredded Chicken
• I saved a couple of handfuls of the crumbled bacon to put on top. You can use it all in the hot dish or save some for the top as well.
• The tater tots in the recipe are on the bottom, you can put them on top of the cream mixture as well.  Either way works and tastes great!

Need a delicious easy dessert for this meal, definitely make my nephew’s Easy Cherry Dessert!

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Ranch Chicken Tater-Tot Casserole

A one dish meal made with rotisserie Chicken and tater-tots.

Ingredients

• 1 10.5 ounce can cream of chicken
• 16 ounces sour cream
• 1 1 ounce packet Ranch seasoning
• 1/3 cup milk
• 1 shredded rotisserie chicken approx. 4 cups shredded chicken
• 1 32 ounce package tater tots
• 1 pound bacon - cooked and crumbled
• 2 cups shredded cheddar cheese

Instructions

• In a bowl combine cream of chicken, sour cream, ranch seasoning packet, and milk
• Add the shredded chicken and bacon crumbles to the cream mixture and stir
• Spray a 9x13 pan with non-stick spray and line with the tots then spread the chicken mixture over the tots and cover with the shredded cheese
• Cover with foil and bake in a 350° pre-heated oven for 35-40 minutes
• Uncover and cook for an additional 5-8 minutes until cheese is bubbly and browned

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My friend Sarah over at Farmwife Crafts has a great homemade taco seasoning recipe which is what I use. But I won’t lie and act like I’m constantly prepared because I’m not. I always, always keep taco seasoning packets on hand! 

Easy Loaded Skillet Taco Meat

This is one of my favorite Taco Tuesday go-to’s. One skillet for the meat, veggie and beans

Gather The Ingredients

How To Make Easy Loaded Skillet Taco Meat

I love this recipe because it can be a meal, as simple or as extravagant as you want to make it. I’ve been known to put this on the table with a jar of salsa and a bag of shredded cheese. But I can dress this meal up as well. Adding some shredded lettuce, fresh diced tomatoes, guacamole, and some Mexican rice still makes this an easy meal but with all the trimmings!

This makes a big batch but doubling it gets you a great freezer meal as well and takes no more time! It’s easy to pull out of the freezer on a Tuesday morning for easy tacos or taco salad on Taco Tuesday!

Tips, Tricks, Questions, and Comments

Don’t have beef, this works great with ground chicken, ground pork or ground turkey.

What You Will Need:

• hamburger, 2 pound
• corn, 1 can
• black beans, 1 can
• taco seasoning and water

More Taco Tuesday Recipes:

• Mexican Beef Rice Soup
• Chicken Taco Bowls

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Easy Loaded Skillet Taco Meat

One skillet and less than 20 minutes will get your family a delicious hot meal on those busy nights.

Ingredients

• 2 pound hamburger
• 1 packet taco seasoning
• 1/3 cup water
• 1 15.25 ounce can corn; drained
• 1 15.25 ounce can black beans; drained and rinsed

Instructions

• In a large skillet brown hamburger until fully cooked, drain excess fat
• Add taco seasoning, water, corn {drained} and the black beans {drained and rinsed}
• Stir to combine and heat through, then ready to eat

Notes

• can be kept warm in a crockpot
• can be served with taco fixings or on a salad

The post Easy Loaded Skillet Taco Meat appeared first on The Farmwife Feeds.

Let’s count them down:

20. Easy Stovetop Beef and Noodles – not a surprise, this is a simple recipe using leftover beef roast or if you are a meal planner using my Instant Pot Freezer Meal Shredded Beef!

19. Thick Hearty Bar Chili  – We may not be able to go to bars as much but we sure can enjoy this amazing chili!

18. Blueberry Pretzel Salad– for those that love blueberries more than strawberries!

17. 2 Ingredient Beer Bread – You had my attention at 2 ingredients and one of those is beer!

16. White Chocolate Sauce – This is truly one of my favorite recipes, I love to keep this in the refrigerator during the winter for when I need a little sweet treat!

15. Million Dollar Pound Cake – this cake is a slice of heaven, you’ll have to make it and eat it to believe me!

14. Grandma’s Homemade Noodles – this recipe is a family favorite and on every holiday table.

13. One Skillet Chicken Ro-Tel and Rice – I found this recipe years ago and it’s been a go-to ever since, it is easy and everyone eats it.

12. Glazed Ham Loaf – This is the ham loaf recipe my Grandmother made for every Easter holiday when I was a kid and I’m so glad it made the countdown!

11. Homemade Sausage Gravy – One of the easiest recipes to make and definitely fills hungry bellies!

10. Apple Cider Cookies – These are always a hit!

9. Pineapple Upside Down Cake – Always a classic, don’t tell anyone but I could eat the whole cake!

8. Great Grandmother’s Lard Pie Crust – Homemade pie crust is so easy and is full of flakey flavor.

7. Gingerbread Baileys Holiday Cocktail – I love that one of my favorite holiday cocktails was a highlight of the year!

6. Beef Cubed Steak and Pan Gravy – A classic from my childhood, made just like my Mom makes.

5. Back Home Cornbread Salad – Layered salad full of flavor and color. This recipe is from the church cookbook so you know it’s good!

4. Easy Hamburger Stroganoff – This is a simple, delicious meal that can be on the table in less than 30 minutes.

3. Old Fashioned Mashed Potatoes – Classic, simple and hold their own with gravy!

2. Crock Pot Chicken and Noodles – This recipe is amazing – kind of surprised it wasn’t Number 1 but Number 2 is pretty close!

1. Instant Pot Chicken and Noodles – People love Chicken and Noodles – traditional, crockpot and Instant Pot!

Interested in my favorite kitchen stuff? Check out my Amazon shop!

The post Top 20 Recipes of 2020 appeared first on The Farmwife Feeds.

So you all may have known about this amazing seasoning Tijon, WOW! I, however, had no freaking clue and am now obsessed!

It was the perfect little kick for the dipping sauce to these super easy grilled shrimp. You can add as much or as little as you like to tailor it to your liking.

Lime Grilled Shrimp with Creamy Dipping Sauce

This is so super simple and is the perfect summer supper on the patio with family and friends.

I keep wooden skewers on hand, just be sure to soak them in water for obvious reasons!

Obviously longer than I did, HAHA!

Shrimp is one of my favorite things to grill, it’s a go-to because it’s so simple and fast.

It literally takes 2-3 minutes on each side. Shrimp is cooked when it’s pink and opaque!

This main dish is the perfect compliment to my Mexican Street Corn Salad!

This meal was perfect washed down with a Michelob Ultra Infusions Lime and Prickly Pear. But these 3 Ingredient Limeade Margaritas from Farmwife Drinks go down just as smooth, trust me!

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Lime Grilled Shrimp with Creamy Dipping Sauce

A super simple fresh grilled shrimp using lime butter with a creamy tart dipping sauce.

Ingredients

Shrimp

• 2 12 ounce bags frozen peeled and deveined shrimp-colossal size You can use fresh as well - I used about 32-44 shrimp
• 4 Tablespoons butter
• 1/2 lime - juice and zest Use for both shrimp and dipping sauce

Creamy Dipping Sauce

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• some lime juice and zest from the lime used for the shrimp
• ¼-½ teaspoon Tajin Seasoning

Instructions

Shrimp

• I thaw my frozen shrimp by running them under cool water and patting them dry on paper towels, then threaded them onto skewers.
• Melt the butter and add the zest and juice of a quarter of a lime into the melted butter
• Place shrimp on medium-high hot grill and brush with the lime butter, shrimp cook very quickly so don't walk away. Cook for 2-3 minutes on one side, flip over and brush with the lime butter and cook 2-3 more minutes - shrimp is cooked when pink and opaque.

Creamy Dipping Sauce

• Combine the sour cream, mayonnaise, lime juice, lime zest, and Tijon Seasoning

Notes

You can totally use fresh shrimp for this I just use frozen because it's what is readily available and I can keep it on hand.

The post Lime Grilled Shrimp with Creamy Dipping Sauce appeared first on The Farmwife Feeds.

I know, I know soup is a “winter” food. But then I have never given in to being normal! This soup is so easy and freaking full of flavor in under 30 minutes. It really is a full meal fast and so makes a perfect meal during busy seasons, winter or not!

So grab your favorite soup pot and get cooking!

Sausage Tortellini Spinach Soup

This is a one-pot meal! Which for me is ideal since most of the time I only have one clean pot left!

To Make This Soup:

• Brown the sausage, add in the diced onion, garlic, and Italian seasonings – cook till fragrant and sausage fully cooked.
• Add chicken broth to soup pan and bring to a boil.
• Add cheese tortellini and cook till pasta is done.
• Add in spinach, cook till wilted and serve!

There are a couple of different ways to kick this soup up a notch:

• Add 1 cup of heavy cream right before you add the spinach.
• Red pepper flakes add heat.
• Add one can of diced tomatoes when you add the chicken broth.

More Soup Recipes:

• Creamy Onion Soup
• Mexican Beef Rice Soup
• Instant Pot Stuffed Pepper Soup
• Tuscan Sausage and Kale Soup

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Sausage Tortellini Spinach Soup

A full of deep flavors soup meal in under 30 minutes from start to table.

Ingredients

• 1 pound sausage
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 Tablespoon Italian Seasonings
• 8 cups chicken broth
• 1 20 ounce bag cheese tortellini more or less, depending on how much your family likes
• 8-10 ounces fresh spinach depending on your family taste
• salt and pepper to taste

Instructions

• Brown the ground sausage until done, add in diced onions, garlic and Italian seasonings and allow to cook for a few minutes until garlic and seasonings are fragrant.
• Add chicken broth to pan and bring to a boil.
• Add in the cheese tortellini and cook for 5-8 minutes until pasta is done.
• Add in fresh spinach a handful at a time stirring into the soup until all incorporated. Salt and pepper to taste.
• Serve!

Notes

Serve with parmesan cheese.

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