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.

Made with oat flour and Princess Cake & Cookie Emulsion, these Gluten Free Princess Cookies have a soft, shortbread-style texture and just a hint of something nostalgic you can’t quite put your finger on.

And I’ll tell you right out of the gate that nostalgia is these tastes just like those McDonald’s Land cookies I loved as a kid.

If you know, you know.

And if you don’t… you’re about to.

Why I Started Baking Gluten Free

I didn’t set out to become a gluten-free baker.

I just have a niece who can’t eat wheat flour, and I couldn’t handle the idea of everyone else eating homemade cookies while she sits there with nothing.

That’s just not how we do things around here. Sweets are my love language!

So I started figuring it out. And I’ll be honest – gluten-free baking isn’t hard, but it does have a learning curve. The dough didn’t behave like I had come to know, and the texture felt different.

But once you understand the basics, it’s totally doable and delicious!

Understanding Oat Flour (And Why It Matters)

Oats are naturally gluten-free, but can often be processed alongside wheat.

So if you’re baking for someone who is strictly gluten-free, make sure your oats or oat flour are labeled gluten-free.

How to Make Oat Flour (That’s Actually Smooth)

If you’ve got oats, you’ve got oat flour.

But here’s what I learned the hard way – homemade oat flour can be gritty if you don’t take one extra step.

Here’s how to get it right:

1. Blend oats in a coffee grinder or high-speed blender
2. Grind until it looks like flour
3. Sift through a fine mesh strainer
4. Re-grind anything left behind

That sifting step is what takes your cookies from: “these are fine” to “wait….these are gluten free??”

Quick Tips:

• Grind in small batches
• Quick oats grind finer than old-fashioned oats
• If oat flour feels gritty, it needs another pass

While You Have The Oats Out

Since you have those oats out here are a few more of my favorite recipes using them that I use all the time in my kitchen!

Oatmeal Scotchies

“I made these to put in the freezer for later. Next thing I know, I’m standing at the counter with crumbs on my shirt, wondering where the rest of the batch went!”

Oatmeal Banana Pancakes

“I like that these use bananas and oats because it makes me feel like I’ve made a responsible life choice…right up until I’m shoving the 5th one in my mouth.”

What Is Princess Cake & Cookie Emulsion?

Now, for the ingredient that makes these cookies stand out….Princess Cake & Cookie Emulsion

It’s not just flavor – it’s layered flavor.

A little vanilla, a little almond, a hint of lemon, and something nostalgic you can’t quite name.

Emulsions vs. Extracts vs. Flavorings

Quick and simple:

• Extracts: alcohol-based, flavor can bake out
• Flavorings: oil-based, strong but flat
• Emulsions: water-based, flavor stays strong in baking

Why This Recipe Works

These cookies are gluten-free, egg-free, and use simple ingredients – so flavor matters.

Using an emulsion gives you a stronger flavor, better aroma, and a bakery -style finish. Because we don’t just eat with our mouths. Our nose and eyes play a huge role.

Using an Embossed Rolling Pin

Now let’s talk about the part that makes these cookies look like I really had my life together. My embossed rolling pin, this is what gives these cookies that detailed, almost too-pretty-to-eat look, and it’s super simple.

How to use it:

1. Roll the dough out with a regular rolling pin first
2. Lightly dust with oat flour
3. Roll over again with your embossed pin
4. Then cut your shapes

What If You Don’t Have an Embossed Rolling Pin?

Then you do what the rest of us have done for years…..YOU MAKE COOKIES ANYWAY!

These are still fantastic without it!

A few simple options:

• use a regular rolling pin and keep them classic
• press lightly with the bottom of a glass that has a pattern
• use a form for a simple design
• just leave them plain, simple, and elegant

Because at the end of the day, they still taste the same. And last I checked, nobody has ever turned down a cookie because it didn’t have a fancy design.

A Quick Note About This Dough

This dough is both sticky and dry. I know that doesn’t make much sense, but it will when you’re working with it.

Just be patient, have extra oat flour on hand, and handle it gently. It can be frustrating if you are impatient like I am, but it is worth it!

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Gluten Free Princess Cookies

Soft and buttery Gluten-Free Princess Cookies made with oat flour and Princess Cake and Cookie Emulsion. These egg free cookies have a shortbread-style texture and a nostalgic flavor that taste just like classic childhood cookies.

Keyword egg free cookies, gluten-free cookies, oat flour cookies, princess emulsion, princess emulsion cookies

Servings 1 cookie

Calories 2812kcal

Ingredients

• 12 Tablespoons butter, room temperature
• 1/4 cup white sugar
• 3 Tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon Princess flavoring
• 2½ cups oat flour or finely ground oats
• Additional oat flour for rolling dough out

Instructions

• Preheat oven to 350℉ and line a baking sheet with parchment paper.
• In a large mixing bowl, beat together the butter, sugar, honey, salt, baking soda, and Princess Cake & Cookie Emulsion until smooth and creamy.
• Add the oat flour and mix until a dough forms.

  The dough will feel both slightly sticky and dry at the same time – this is normal.
• Divide the dough in half and shape each half into a flattened disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

  Chilling helps the dough hold together when rolling.
• Lightly flour your work surface with oat flour. Roll one disc to about ¼ inch thick with a regular rolling pin.
• Lightly dust the rolled-out dough with oat flour and roll again with an embossed rolling pin to create the design.
• Cut into shapes using your preferred cookie cutter and carefully transfer to the prepared baking sheet.
• Bake for 8-9 minutes, or until the edges are just set.

  Do not overbake – these are meant to stay soft.
• Allow cookies to cool completely on the baking sheet before moving; they will firm up as they cool.
• Store in an airtight container at room temperature.

Notes

 

• Be sure to use gluten-free labeled oats or oat flour if needed
• Dough will feel both slightly sticky and dry—this is normal
• Sift homemade oat flour for best texture
• Do not overbake—cookies will stay soft and firm up as they cool

Nutrition

Serving: 1cookie | Calories: 2812kcal | Carbohydrates: 299g | Protein: 46g | Fat: 164g | Saturated Fat: 91g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 44g | Trans Fat: 6g | Cholesterol: 361mg | Sodium: 2851mg | Potassium: 1193mg | Fiber: 20g | Sugar: 105g | Vitamin A: 4198IU | Vitamin C: 0.3mg | Calcium: 211mg | Iron: 12mg

The post Gluten Free Princess Cookies (Egg Free Shortbread Cookies with Oat Flour) appeared first on The Farmwife Feeds.

There’s an important truth about cooking a beef roast in the Instant Pot that doesn’t get talked about enough:

Tender and shreddable are not the same thing!

At the 90-minute mark, a frozen beef roast is fully cooked and tender, but it will most likely lean more toward a slicable roast than a shreddable one. Cooking time will determine what kind of roast you are looking to serve. For this recipe, we are looking for something that is shreddable, so we have a multi-meal, multi-functional tool in our meal-prep, freezer-meal toolbox!

Instant Pot Frozen Beef Roast (105 Minutes for True Shredding & Freezer Meals)

If what you want is true, shreddable beef, the kind that pulls apart easily with forks and works perfectly for beef and noodles, vegetable soup, or freezer meals, it only takes a little more time.

This recipe is written with that distinction in mind.

Because sometimes you want a slicing roast.
And sometimes yous want beef that doesn’t fight back.

This is a foundation recipe – neutral, dependable, freezer-friendly, and flexible enough to turn into several meals throughout the week. No thawing required, no fancy seasoning, just a solid method that works when you need it to.

Why Cooking A Frozen Roast In The Instant Pot Works

The Instant Pot is uniquely good at handling frozen beef because it cooks with time, pressure and moisture, not dry heat.

Instead of the outside overcooking while the inside catches up, frozen beef:

• Gradually comes up to temperature
• Retains moisture
• Allows connective tissue to break down fully

The key is enough liquid and enough time – and that’s where shredding happens.

Instant Pot Frozen Beef Roast (Shreddable)

This recipe is written for a 3-pound frozen roast. No thawing. No prep beyond seasoning.

Cook Time Breakdown

• 90 minutes —> tender, sliceable roast
• 105 minutes —> true, fall-apart shreddable beef

90 Minutes VS. 105 Minutes – What’s The Difference?

90 Minutes

• Fully cooked and tender
• Slices cleanly
• Some resistance when pulling apart
• Best for serving as a traditional roast

105 Minutes

• Fork-tender and easy to shred
• Pulls apart with almost no effort
• Ideal for beef and noodles, soups, casseroles, and sandwiches

That extra 15 minutes is what transforms the roast from tender to fall-apart, shreddable.

Best Cuts of Beef To Use

Chuck roast is ideal, but this method also works well with other cuts that benefit from long, slow cooking.

Good Options

• Chuck roast
• Arm roast
• Rump roast
• Top or Bottom Round
• Brisket

Avoid – Leaner cuts don’t have the connective tissue needed for shredding

• Sirloin
• Tenderloin
• “Quick cook” cuts

Does Cooking Longer Make It Shred Better?

Yes — up to a point!

Shredding happens when collagen fully breaks down. If your beef won’t shred, it almost always needs more time, not less.

How Long Is Too Long?

• Over 120 minutes of pressure time can make beef very soft or slightly mushy
• Still usable for soups and casseroles, but less structured

As long as there’s enough liquid and you use natural release, the Instant Pot is forgiving.

Why The Seasoning In Simple

Keeping the seasoning simple and on purpose lets the beef do its job. A well-cooked piece of meat doesn’t need a lot of seasoning; it’s delicious on its own. This recipe, while it will stand up to any Sunday roast, is also meant to be a base recipe. The neutral seasonings highlight the beef, which means it works for:

• Beef and Noodles
• Vegetable Soup
• Hot Beef Sandwiches
• Pot Pies
• Skillet Meals

Once shredded, you can season it however the meal calls for – gravy, broth, taco seasoning, or sauce.

Why This Is A Perfect Meal Prep & Freezer Meat Recipe

This is one of those recipes that quietly does a lot of work for you. Because the beef is cooked with neutral seasoning and plenty of liquid, it’s ideal for meal prep and freezer meals. You can cook once and use it several different ways throughout the week, or freeze it for later when you need supper without having to think.

For Meal Prep

• Shred beef while it’s warm
• Portion into meal-size containers
• Store with some cooking liquid
• Refrigerate up to 4 days

For Freezing

• Once shredded, cool completely
• Portion into freezer bags
• Add a little broth
• Label and freeze up to 3 months

This beef reheats without drying out, which is precisely what you want from a freezer meal.

Final Thoughts

At 90 minutes, you get a nice slicing roast.
At 105 minutes, you get beef that shreds without a fight.

Knowing the difference matters, and once you do, this becomes one of those recipes you come back to again and again.

Frozen beef. No planning. No stress. Just a solid (well-shreddable), dependable result!

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Instant Pot Freezer Meal Shredded Beef

A simple, reliable way to turn a frozen 3-pound chuck roast into tender, fall-part shredded beef with no thawing required. Pressure cooked with beef broth, butter, salt, and pepper, t delivers rich flavor and a neutral base that works perfectly for freezer meals, and meal prep.

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8

Calories 106kcal

Ingredients

• 1 apprx 3 pounds frozen beef roast
• 2 cups beef broth
• 1/2 cup butter
• salt and pepper

Instructions

• Pour the beef broth into the bottom of the Instant Pot/pressure cooker.
• Place the fozen chuck roast directly into the pot. No thawing required.
• Season the roast generously with salt and pepper.
• Place the stick of butter on top of the roast.
• Secure the lid and set the valve to sealing.
• ook on High Pressure for 105 minutes.
• Once the time is up allow the pressure to naturally release for 20 minutes.
• Carefully release any remaining pressure and remove the lid.
• Shred the beef.

Notes

• Cooking for 105 minutes produces true, fall-apart shredded beef.
• For a sliceable roast, reduce cook time to 90 minutes.
• Store beef in its cooking liquid to keep it moist.
• This recipe works well for meal prep and freezer meals.

Additional Cooking Time Notes

• This recipe is written for a 3-pound frozen chuck roast.
• Smaller roasts (2–2½ pounds): Reduce cook time to 90–95 minutes for shreddable beef.
• Larger roasts (4–5 pounds): Increase cook time to 115–120 minutes for full shredding.

If the beef does not shred easily after the initial cook time, return the lid to the Instant Pot, seal the valve, and cook on High Pressure for an additional 10–15 minutes, followed by another natural release.

Shreddable beef is about time, not temperature — if it won’t pull apart easily, it simply needs more time.

Nutrition

Serving: 0.75cup | Calories: 106kcal | Carbohydrates: 0.03g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 36mg | Sugar: 0.01g | Vitamin A: 355IU | Calcium: 7mg | Iron: 0.1mg

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The post Instant Pot Frozen Beef Roast (105 Minutes for True Shredding & Freezer Meals) appeared first on The Farmwife Feeds.

With just self-rising flour and buttermilk, you can whip up a batch of these biscuits in no time. Whether your’re pairing them with gravy, spreading on some jam, or enjoying them plain, these biscuits will quickly become your to-to recipe.

Homemade 2 Ingredient Buttermilk Biscuits

When your recipe has only 2 ingredients quality and type are key and can make a big difference.

Self-Rising Flour

Self-rising flour is a pre-mixed blend of all-purpose flour, baking powder, and salt. It’s designed to save you time and ensure your baked goods rise properly. While it’s perfect for biscuits, pancakes, and quick breads, it’s important to note the differences between types of flour:

• All-Purpose Flour: Lacks the baking powder and salt found in self-rising flour. If you only have all-purpose, you can make your own self-rising version by adding 1¹/₂ teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour.
• Cake Flour: Has a lower protein content, making it softer and less ideal for biscuits, which need a bit of structure.
• Bread Flour: Higher protein content makes this flour best suited for yeast breads and not for tender biscuits.

Buttermilk

Buttermilk is the not-so-secret ingredient that takes these biscuits to the next level. It’s tangy flavor and acidic properties make it an ideal choice for baking.

• Tender Texture: The acidity in buttermilk reacts with the baking powder in self-rising flour, creating carbon dioxide bubbles that help the biscuits rise and stay fluffy.
• Flavor Boost: Buttermilk adds a subtle tang that enhances the flavor of the biscuits, giving them a richer taste compared to regular milk.
• Moisutre: The slightly thicker consistency of buttermilk helps bind the dough together while keeping it moist.

If you don’t have buttermilk on hand, you can make a stustiture by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes. While this substitute doesn’t replicate the thickness of traditional buttermilk, it can be used in this recipe. However, keep in mind that the biscuits might not be as tender or flavorful as they would be with real buttermilk.

Let’s Make Biscuits

Prepare Your Dough:

1. In a large mixing bowl, add 3 cups of self-rising flour. The bowl should be big enough to allow room for hand mixing.
2. Create a well in the center of the flour and pour in 1¹/₂ cups of buttermilk.
3. Start mixing with a spoon or your hands. Combine the ingredients until the dough becomes shaggy and slightly sticky.

Knead and Shape

1. Lightly flour your work surface and transfer the dough from the bowl.
2. Knead the dough gently for a minute or two. You want it to be smoother and less sticky bit still soft. Overworking the dough can make the biscuits tough.
3. Flatten the dough to a thickness of 1 to 1¹/₄ inches using your hands or a rolling pin.
4. Use a biscuit cutter or the rim of a glass to cut out biscuits. A biscuit cutter will give you uniform shapes, but a glass works perfectly in a pinch. Gather and re-roll the scrps until all the dough is used.

Bake the Biscuits

1. Preheat your oven to 425 degrees.
   For Cast Iron Skillet Biscuits:
   – Place 1 tablespoon of butter in a cast iron skillet and heat it in the oven for about 5 minutes until the butter is melted and the skillet is hot.
   -Carefully arrange the biscuits in the skillet and bake for 14-16 minutes, or until the tops are golden brown.
   For Cookie Sheet Biscuits:
   -Spray a cookie sheet with non-stick cooking spray or line it with parchment paper.
   -Place the biscuits on the sheet, leaving a bit of space between them, and bake for 14-16 minutes until golden.

Enjoy

Serve the biscuits warm with butter, honey, or your favorite jam. They’re also perfect for soups, stews, or a hearty breakfast plate.

Tips and FAQ’s

Making biscuits is as much an art as it is a science. here are some helpful tips and answers to common questions to ensure your biscuits turn out perfectly every time.

Tips for Success

1. Keep Your Ingredients Cold: Cold buttermilk and flour help create a flakier texture. you can even chill your mixing bowl for extra insurance.
2. Don’t Overwork the Dough: Over-kneading can activate the gluten in the flour, resulting in tough biscuits. Aim for just enough mixing to bring the dough together.
3. Use a Hot Oven: The high temperature helps the biscuits rise quickly, giving them their signature flaky layers.
4. Don’t Twist the Cutter: When cutting out biscuits, press straight down and lift up. Twisting can seal the edges, preventing the biscuits from rising properly.
5. Brush with Butter: For an extra golden and flavorful top, brush the biscuits with melted butter before baking.

Common Questions

Q: Can I use regular milk instead of buttermilk?
A: You can, but the biscuits won’t have the same tangy flavor or tender texture. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This works in a pinch but will change the profile of the biscuits slightly.

Q: Can I make these biscuits ahead of time?
A: Yes! you can cut out the biscuits, place them on a baking sheet, and freeze them. Once frozen, transfer them to a resealable bag. When ready to bake, place the frozen biscuits on a baking sheet and bake at 425 degrees, adding a couple of extra minutes to the baking time.

Q: Can I add extra ingredients like cheese or herbs?
A: For sure! Stir in shredded cheese, chopped herbs or cooked bacon into the dough before shaping for a fun twist.

Q: Why did my biscuits turn out flat?
A: This could be due to several reasons: using old self-rising flour with inactive leavening, not preheating the oven fully, or overworking the dough. Fresh ingredients and gentle handling are key.

Q: How do I store leftover biscuits?
A: Store them in an airtight container at room temperature fro up to 2 days. For longer storage, freeze the biscuits and reheat in the oven when needed.

Other Biscuit and Bread Recipes:

Cream Cheese Buttermilk Cinnamon Sugar Biscuits

These easy homemade biscuits with just a touch of sweet are a great treat to eat and give to friends!

Check out this recipe

Farmhouse Lard Buttermilk Biscuits

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

Check out this recipe

Simplicity often leads to the best results. With just self-rising flour and buttermilk, you can create tender, flaky biscuits that taste like they’ve been made from scratch by a seasoned baker.

This is the perfect biscuit recipe for my Sausage Gravy or my Creamed Chip Beef Gravy!

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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-

Servings 10 biscuits

Calories 158kcal

Ingredients

• 3 cups self rising flour
• 1½ cups buttermilk

Instructions

Prepare the Dough:

• Start by adding the self-rising four to a large mixing bowl. Make sure the bowl is big enough to allow room for mixing by hand.
• Create a well in the center of the flour and pour in the buttermilk.
• Begin mixing with a spoon or go straight in with your hands. Combine until the dough becomes shaggy and slightly sticky.

Knead the Dough:

• Lightly flour your work surface and transfer the dough from the bowl.
• Knead the dough gently, folding and pressing until it becomes smoother and less sticky.

Shape the Biscuits:

• Flatten the dough to a thickness of 1 to 1¼ inches using your hands or a rolling pin.
• Use a biscuit cutter or the rim of a glass to cut out biscuits. Gather the scraps, re-roll, and cut until all the dough is used.

Preheat the Oven:

• Preheat your oven to 425°

Baking Options:

Cast Iron Skillet Method

• Place 1 tablespoon of butter in a cast iron skillet and put the skillet in the preheated oven for about 5 minutes to melt the butter and heat the skillet.
• Carefully arrange the biscuits in the hot skillet and bake for 14-16 mintues, or until golden brown.

Cookie Sheet Method

• Spray a cookie sheet with non-stick cooking spray or line it with parchment paper.
• Place the biscuits on the prepared sheet, leaving a bit of space between them, and bake for 14-16 minutes or until the tops are golden brown.

Serve:

• Enjoy the biscuits warm, straight out of the oven. Serve them with butter, honey, or your favorite jam or jelly.

Nutrition

Serving: 2biscuits | Calories: 158kcal | Carbohydrates: 29g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 39mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Calcium: 47mg | Iron: 0.3mg

The post Homemade 2 Ingredient Buttermilk Biscuits appeared first on The Farmwife Feeds.

I love caramel, and during the fall, apples are my choice as a carrier. A good caramel apple is delicious, but they can be messy, and there isn’t always a fresh one just lying around my kitchen when the mood strikes!  I also love the idea of serving them at parties or as an after-school snack- this makes it so much easier than a whole caramel apple per person!

Gather Your Ingredients for Caramel Apple Dip

This recipe comes together with pantry staples, but the end result tastes like you worked a lot harder than you did. You’ll need:

• 1/2 cup salted butter
• 1 1/2 cups light brown sugar
• 3/4 cup light corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract

That’s it. No unwrapping dozens of caramels or worrying about burning a candy thermometer. Just a handful of simple ingredients that melt together into the kind of rich, buttery caramel apple dip dreams are made of.

Let’s Make Caramel Apple Dip

This is one of those recipes that’s almost too easy for how good it tastes. Here’s how I do it:

1.  Melt the butter in a medium saucepan over low heat. Don’t rush this – slow and steady wins the caramel race.
2. Add brown sugar and corn syrup. Stir until the sugar dissolves completely and begins to caramelize with the butter. Keep a close eye on it – caramel can go from golden to burnt in the blink of an eye.
3. Stir in the sweetened condensed milk. Keep stirring as it heats and thickens slightly. You’ll see tiny bubbles forming along the edge – that’s your cue.
4. Remove from heat and add vanilla. Stir it in for that smooth, glossy finish.
5. Serve immediately (careful, it’s HOT!) or pour into a small crockpot and set it on low or warm. It’ll stay silky smooth and ready for dipping all evening.

The beauty of this recipe is that it works both ways—serve it from the stovetop immediately or keep it warm in the crockpot—so whether you’re in the kitchen or at a fall party, you’ve got perfectly warm, dippable caramel.

How to Serve Caramel Apple Dip

You can absolutely serve this dip straight from the saucepan into a pretty bowl, but if you want to take it up a notch, here are some of my favorite ways to make it fun:

• Slice apples and stick them on wooden skewers or popsickle sticks for easy dipping.
• Set up a caramel apple dipping bar – surround your crockpot of caramel with bowls of toppings and let everyone go wild.
• Add fall sprinkles to make it festive for Halloween, Thanksgiving, or your next fall hayride gathering.

Serve it warm and watch it disappear fast. And let me say, I’m no nutritionist or doctor, but I’m convinced the apple and nuts cancel out the sugar in the caramel. Please, just go with me on this.

Topping Bar Ideas

While apples and caramel are the classic combo, it’s fun to mix things up. Try any (or all) of these for a little crunch and extra flavor:

• Chopped pecan, walnuts, or peanuts
• Graham cracker crumbs
• Mini chocolate chips
• Granola
• Crushed pretzels
• Fall festive sprinkles
• Crumbled toffee bits

Each dip can taste different – which makes it dangerously easy to “sample” all of it!

Tips and Tricks for the Perfect Caramel Apple Dip

• Watch your heat. Keep it low so your caramel doesn’t scorch. Once it burns, there’s no saving it.
• Use salted butter. It balances the sweetness perfectly. If you only have unsalted, add a pinch of salt.
• Keep it warm. A small crockpot or fondue pot keeps it soft and ready for dipping during parties.
• Double the batch. This recipe makes plenty, but if you’re feeding a crowd (or your family has my sweet tooth), go ahead and double it.
• Store leftovers. If by some miracle there’s any left for a midnight snack, refrigerate in an airtight container. Reheat gently in the microwave or over very low heat on the stove.

What Kind of Apples Work Best?

Tart apples like Granny Smith or Honeycrisp pair beautifully with the sweet, buttery caramel. But really, any apple works – Galla, Fuji, or whatever’s rolling around in your crisper drawer.

If you want to get fancy, mix a few varieties so you’ve got a balance of sweet and tart flavors. And you’ve got kids, let them “vote” for their favorite apple to dip.

How to Use Leftover Caramel Dip

If you have any extra (and that’s a bit if), drizzle it over:

• Ice cream or brownies….or ice cream and brownies
• Apple Crisp
• Pancakes or waffles
• Popcorn
• Sliced bananas

Basically, anything that needs a little caramel therapy.

FAQ’s

Can I make caramel apple dip ahead of time?
Yes! Make it a day or two in advance, store it in the fridge, and reheat gently when you’re ready to serve.

How long does caramel apple dip last?
It’ll keep in the fridge up to a week – but it rarely makes it that long.

Can I keep caramel apple dip warm during a party?
Absolutely. Keep it in a small slow cooker on the “warm” setting. Guests can dip all evening without it hardening. You might want to give it a little stir now and then, just a good excuse for you to “test” it more often.

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Caramel Apple Dip

An easy, creamy caramel apple dip – perfect for fall parties or after-school snacks

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 234kcal

Author Jent

Ingredients

• 1/2 cup salted butter
• 1 1/2 cups light brown sugar
• 3/4 cup light corn syrup
• 1 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla

Instructions

• Melt butter over low heat in a medium saucepan.
• Stir in brown sugar and corn syrup. Cook until the sugar dissolves and begins to caramelize.
• Add the sweetened condensed milk, stirring constantly until the mixture thickens slightly and small bubbles form around the edge.
• Remove from heat and stir in vanilla extract until smooth and glossy.
• Serve immediately (careful – it's hot) or pour into a small crockpot on "warm" to keep smooth and dippable.

Notes

This recipe yields about 3 cups of Caramel Dip!

Serve with: sliced apples, graham crackers, pretzels

Nutrition

Serving: 3tablespoons | Calories: 234kcal | Carbohydrates: 43g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 82mg | Potassium: 40mg | Sugar: 43g | Vitamin A: 237IU | Vitamin C: 0.003mg | Calcium: 28mg | Iron: 0.2mg

More Apple Recipes You’ll Love

If you love this Caramel Apple Dip, try a few more of my easy fall favorites:

Old Fashioned Apple Crisp

Tender sweet syrupy apples with a crumbly crispy oat topping, a perfect fall treat.

Check out this recipe

Easy Pour Over Apple Pie

Check out this recipe

Fried Apples

Check out this recipe

They’re all simple, classic, and taste like fall on the farm.

The post Easy Caramel Apple Dip (Crockpot Fall Desset or Party Favorite) appeared first on The Farmwife Feeds.

Easy Homemade Alfredo Sauce

If you’ve ever stared down a jar of Alfredo sauce at the grocery store and thought, This is fine, I guess, I’m here to tell you it doesn’t have to be fine. It can be absolutely amazing. And it’s literally four ingredients and very little time.

I love the creaminess of Alfredo sauce with that hint of garlic and the saltiness from the freshly grated Parmesan cheese. It is super simple to make, too. Serve with a piece of grilled chicken and some breadsticks. I’ve also served it with my Freezer Meal Instant Pot Shredded Chicken for an even quicker meal.

Why This Is Better Than the Jar

I’m not here to shame the grocery store. I love a good rotisserie chicken shortcut, I’ll grab pre-made sides in a heartbeat, and I’m firmly in the “whatever gets dinner on the table” camp. But when it comes to Alfredo sauce, I never realized how easy it was to make from scratch, and how much better it tastes.

I used to keep a jar of Alfredo sauce in the pantry “just in case,” but I always noticed something a little off about the flavor. For me, there’s this almost metallic or slightly tinny aftertaste in the jarred versions. Turns out, that’s not all in my head.

Most store-bought Alfredo sauces – even the ones in glass jars – contain preservatives and stabilizers that help keep them shelf-stable, which is genuinely helpful when you’re stocking up or trying to get dinner on the table fast. But those same ingredients, like sodium phosphate or calcium disodium EDTA, can sometimes leave behind a faint metallic or slightly artificial aftertaste. I want to be clear, I’m no scientist, and I’m a firm believer in our food system, but maybe it’s the combination of the ingredients and preservatives that just don’t sit right in my mouth. And honestly? I’m all about ease and good food, and this is hands down BOTH!

Gather Your Ingredients

Here’s what you’ll need to make the best and easiest Alfredo sauce of your life:

• Butter
  Start with 4 Tablespoons of real butter. Salted or unsalted will both work; just taste your sauce at the end before adding extra salt.
• Garlic
  Fresh garlic is key. Use 1-2 cloves, depending on how garlicky your people like things. If you’re short on time (or patience), the pre-minced jar-lic will do.
• Heavy Cream
  One cup of heavy cream gives the sauce its rich, silky texture. Don’t try to swap this out for milk unless you’re aiming for a totally different sauce because it won’t work the same!
• Parmesan Cheese
  GRATE IT YOURSELF. I’m the first to admit that a bag of pre-shredded simplifies life, but shredding yourself is life-changing. Freshly grated Parmesan melts beautifully and gives the sauce that signature creamy texture.

Let’s Make Easy Homemade Alfredo Sauce

Now that we’ve got everything gathered, let’s get to the good part: making it!

Step 1: Melt the Butter

Use a deep skillet or saucepan. Set it over medium heat and melt your butter. Don’t crank the heat up too high- we want it to melt gently, not burn. Once it’s melted and just starting to bubble gently, it’s garlic time.

Step 2: Sauté the Garlic

Add your minced garlic and cook it until it’s fragrant-usually about 30-60 seconds. Stir it constantly and don’t walk away, because garlic can go from golden to scorched and bitter real fast.

Step 3: Add the Cream and Cheese

Pour in the heavy cream and stir to combine with the butter and garlic. Then slowly add the grated Parmesan, stirring as you go. You’ll start to see it melt into the sauce almost instantly.

Step 4: Simmer

Lower the heat to low or medium-low. Let the sauce gently simmer while you stir. It should thicken up as the cheese fully melts and the sauce warms through, usually 5-7 minutes. Don’t let it boil too hard, or it could separate.

Step 5: Taste and Finish

Give your sauce a taste. Add salt and/or black pepper if you like. If you want even more garlic flavor, sprinkle in a pinch of garlic powder after the sauce is finished-it blends in smoothly and gives a delicious boost without overpowering or risking burnt garlic.
Then pour it over freshly cooked pasta-fettuccini is classic, but honestly, any noodle will welcome this sauce with open arms. We love it with grilled chicken, shrimp, a perfectly grilled steak, or even roasted veggies tossed in.

Tips, Tricks, and Questions

Can I double or triple this recipe?

Absolutely. This sauce scales beautifully. Whether you’re feeding a big family or planning for leftovers (which reheat like a dream), just multiply the ingredients and go. I’ve made a quadruple batch more than once, and it never goes to waste.

What kind of Parmesan should I use?

Freshly grated is best. Skip the shelf-stable stuff in the green canister for this one. It for sure has a place, will have a home in our house forever, but for this recipe, it won’t melt right, and can make the sauce grainy. A wedge of Parmesan might cost more up front, but it goes a long way and makes a world of difference.

What if the sauce gets too thick?

If your sauce thickens more than you want, just stir in a splash of cream or even some of the pasta water. It’ll loosen up perfectly and still taste great.

Can I add more flavor?

Definitely! Want it spicier? Add a pinch of crushed red pepper flakes while the garlic sautès. Like it extra garlicky? Toss in another clove. Or if you’re keeping mellow, just stir in a little garlic powder after it’s finished for an extra boost of flavor without starting over. A pinch of nutmeg also adds warmth. You can even stir in mushrooms, spinach, or sun-dried tomatoes to jazz it up.

Can I make it ahead of time?

You sure can. Let it cool, store it in an airtight container, and refrigerate for up to 3 days. When reheating, warm it gently over low heat and add a splash of cream or pasta water to loosen it up again.

What pasta is best with Alfred?

Fettuccini is the classic. But honestly, whatever you’ve got in the pantry will work; pasta is a shape, not a flavor.

Can I use this as a pizza sauce?

If you’re smart, you can. Spread it on a pizza crust, top with chicken, spinach, and mozzarella, and you’ve got a white pizza that’ll make you look like a culinary genius.

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Easy Homemade Alfredo Sauce

Rich, creamy, and full of flavor-this homemade Alfredo Sauce is a go-to for busy nights, family dinners, or when you just want something comforting and cheesy. With only a handful of ingredients, it comes together quickly and tastes a thousand times better than anything from a jar. Double or triple it-trust me, you'll want leftovers.

Servings 3 people

Author Jent

Ingredients

• 4 Tablespoons butter
• 1-2 cloves of fresh garlic minced
• 1 cup heavy cream
• 1 1/2 cups fresh parmesan grated or shredded

Instructions

Melt the butter:

• In a large, deep skillet over medium heat, melt the butter. Once it's melted and slightly bubbling, add the minced garlic.

Sautè the garlic:

• Cook the garlic for about 30-60 seconds, just until fragrant and slightly starting to turn golden. Don't walk away-garlic can go from golden to bitter in a second.

Add cream and cheese:

• Pour in the heavy cream and toss in the grated Parmesan. Stir it all together until the cheese is mostly melted.

Simmer to thicken:

• Turn the heat to low or medium-low and let the sauce gently cook, stirring frequently. The cheese will fully melt and the sauce will thicken – this usually takes 5-7 minutes.

Serve and enjoy:

• Serve hot over cooked fettucchini noodles and with the protein of you choice. Great for dipping breadsticks as well.

Notes

• This recipe easily doubles or triples to feed a crowd or save for leftovers.
• Use freshly grated Parmesan – pre-shredded doesn’t melt the same and can leave the sauce gritty.
• If your sauce thickens too much, stir in a splash of more cream or pasta water to loosen it up.

Nutrition

Serving: 0.55cup

Final Thoughts

There’s something comforting about Alfredo sauce. It’s cozy, simple, classy, and so satisfying. And the best part? You don’t need a culinary degree or a trip to a fancy grocery store to make it. Just a little butter, garlic, crea,m and cheese – and about 15 minutes of your time.

This is one of those recipes that sticks. You make it once, and suddenly it’s a regular in your dinner rotation because it’s so easy. Because it’s delicious. Because a warm plate of creamy pasta can solve almost anything.

The post Easy Homemade Alfredo Sauce (Better Than The Jar!) appeared first on The Farmwife Feeds.

Foil Packet Potatoes and Onions (Grill or Oven Recipe)

I’m all about easy side dishes; they are most often my stumbling block in getting meals on the table. So, if I can throw some potatoes, onions, and butter into a sturdy piece of foil, I’m in!

This is one of those recipes I keep on mental speed dial. Perfect for cookouts, busy evenings, or when I just don’t want to wash one more pan. Let’s get to it!

Gather Your Ingredients

The beauty of this dish lies in its simplicity, with just five ingredients. Five. And no dishes required!

• 1 pound baby red potatoes – washed and halved. No need to peel, unless you really enjoy that kind of thing or have a super-picky family.
• 2-3 onions, sliced – Yellow, white, sweet…. whatever you’ve got rolling around in the onion bin.
• 1 stick of butter (1/2 cup)- sliced into pats, salted or unsalted that is your call.
• Salt and pepper, to taste- don’t be shy. Potatoes soak it up.
• Heavy-duty aluminum foil – don’t skimp here; this is the bakeware, so go for a thicker option.

Optional: Add fresh herbs, sprinkle some garlic powder, or toss in a handful of shredded cheese at the end. But the base recipe doesn’t need a thing, it’s good just the way it is!

Let’s Make Foil Packet Potatoes and Onions

1. Prep your foil: Lay down two sheets of heavy-duty aluminum foil in a criss-cross pattern. You want enough to seal around your ingredients without leaks.
2. Load it up: Pile your halved potatoes and sliced onions right in the center of the foil. Spread them out a bit for even cooking.
3. Butter it up: Distribute those lovely pats of butter all over the potatoes and onions.
4. Season with salt and pepper: Don’t skimp. I do a good sprinkle of each over the top.
5. Seal the foil: Fold up the edges and crimp them together. You’re making a snug little packet – no butter leaks allowed. If you’re unsure about the seal, wrap it again in another layer of foil. Trust me!
6. Cook time!
   – Grill: Preheat your grill to medium-high heat (around 375-400 degrees). Place the foil packet on the top rack of your preheated grill and cook for 45 minutes to 1 hour, until the potatoes are fork-tender.
   -Oven: Place the packet on a baking sheet and bake at 350º for 1 hour—same goal: fork-tender, buttery perfection.
7. Open and enjoy: Carefully peel back the foil (there will be steam) and serve straight from the packet or pour into a dish if you’re feeling fancy. I usually skip the dish part, I don’t like doing dishes.

Tips, Tricks, and Questions Answered

Can I make these ahead of time?

Absolutely. You can assemble the foil packets earlier in the day, stash them in the fridge, and cook when you’re ready. I wouldn’t go much more than 24 hours, ahead, onions tend to get weird if they sit too long.

What kind of potatoes work best?

I use baby red potatoes because they’re cute, they cook evenly, and they don’t require peeling. Yukon Golds would also work great – anything waxy and small. Russets can get mealy and take longer to cook, so I avoid those unless it’s all I’ve got.

Can I add meat to the packet?

You bet. Thinly sliced kielbasa, smoked sausage, or even diced ham would be delicious additions. Just make sure any raw meat is sliced thin enough to cook in the same time as the potatoes.

What if I want crispy edges?

Pop open the foil packet during the last 10 minutes of cooking. Whether on the grill or in the oven, let the tops crisp up a bit. Extra flavor and texture!

What temperature should the grill be?

Set your grill to medium-high heat, around 375°F to 400°F.
If your doesn’t have a thermometer (or it doesn’t work like mine), here’s a trick: hold your hand about 5 inches above the grill grate. If you can keep it there for 4 to 5 seconds before pulling away, you’re in the right zone. Any longer and it’s too cool, any shorter and…. well, you’re gonna lose some arm hair.

Do I have to use butter?

Butter gives you the best flavor, but if you’re dairy-free or just not feeling it, you can use olive or avocado oil instead. You’ll lose some of that rich, comforting taste, but it’ll still be delicious and work well.

Why I Love This Recipe

It’s humble. It’s hearty. And it’s hard to mess up. Whether you’re feeding a crowd or just need something simple to round out dinner, this one’s a keeper. It works in every season, it pleases every age group, and it doesn’t dirty a single dish. That alone deserves a gold star.

Serve this with grilled meat, like steaks or hamburgers, and there will be zero dishes to worry about, allowing you to enjoy another cocktail!

Sometimes it’s the uncomplicated things that bring the most comfort. Foil Packet Potatoes and Onions is one of those dishes that earns its keep in the weekly rotation without asking much in return.

Steakhouse Grilled Steaks At Home

A good cut of meat has tons of flavor, salt brings that out.

Check out this recipe

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Foil Packet Potatoes and Onions

Simple, buttery, and full of flavor – these Foil Packet Potatoes are an easy side dish that can be tossed on the grill or baked in the oven. Perfect for busy weeknights, cookouts, or camping meals.

Course Side Dish

Cuisine American, Farmhouse

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Calories 304kcal

Ingredients

• 1 pound baby red potatoes washed and cut in half
• 2-3 onions sliced
• 1 stick butter sliced into pats
• salt and pepper to taste

Instructions

• Tear off two sheets of heavy-duty aluminum foil and lay them down in a criss-cross pattern on a flat surface.
• Place the halved baby red potatoes and sliced onions in the center of the foil.
• Evenly distribute the butter pats over the top of the potatoes and onions.
• Season generously with salt and pepper to taste.
• Bring up the sides of the foil and tightly seal the packet around the contents, ensuring it's fully closed to trap in heat and steam.
• To Grill: Place the foil packet on the top rack of a preheated grill. Cook for 45 minutes to 1 hour, until potatoes are fork tender.
• To Bake: Place the foil packet on a baking sheet and bake in a preheated 350ºF oven for 1 hour, or until potatoes are fork tender.
• Carefully open the foil packet (watch for steam!) and serve hot.

Notes

• You can add fresh herbs like rosemary or thyme for extra flavor.
• For extra crispy edges, open the foil during the last 10 minutes of baking or grilling.
• These packets can be made ahead and stored in the fridge until ready to cook.

Nutrition

Serving: 1cup | Calories: 304kcal | Carbohydrates: 23g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 204mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg

The post Foil Packet Potatoes and Onions (Grill or Oven Recipe) appeared first on The Farmwife Feeds.

Grandma’s Rhubarb Crumb Bars

These tart, buttery rhubarb crumb bars are just sweet enough to keep you coming back for one more bite. They’re equally perfect with a scoop of vanilla ice cream or served up next to scrambled eggs and sausage. Yep – I said breakfast. If coffee cake counts in the morning, these do too.

Gather Your Ingredients

These bars come together with ingredients you probably already have on hand, minus maybe the rhubarb (and if that’s the case, add it to your next farmer market run or raid a neighbor’s patch – rhubarb people are usually generous).

For the rhubarb filling:

• 3 cups rhubarb, chopped
• 1 1/2 cups granulated sugar
• 3 Tablespoons corn starch
• 1/2 cup cold water
• 1 teaspoon vanilla extract
• 3 Tablespoons strawberry jam (optional, but you’ll regret skipping it)

For the oat crumble:

• 1 1/2 cups oatmeal (quick-cook or old-fashioned both work)
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter, cubed

Let’s Make Grandma’s Rhubarb Crumb Bars

First things first, preheat that oven to 350 degrees and lightly grease a 9×13 baking dish. Then let’s get cooking – literally.

Step 1: Cook the Rhubarb Filling

Grab a medium saucepan and toss in your chopped rhubarb, sugar, cornstarch, cold water, and vanilla. Set it over medium heat and stir occasionally while it cooks down and thickens. This usually takes about 8 minutes.
You’ll know it’s ready when the liquid has turned glossy and the mixture has a consistency similar to pie filling. Remove it from the heat and set it aside to cool slightly. And yes, it already smells amazing.

Step 2: Mix the Crumble

In a large mixing bowl, combine your oatmeal, flour, and brown sugar. Cut in the cold butter using a pastry cutter or fork until you’ve got a coarse crumb texture. Some pieces will be bigger than others – that’s totally fine.
This is the same mixture used for both the base and the topping. Fewer dishes. More crumble. We love a win-win.

Step 3: Build the Bars

Take about 3/4 of your crumble mixture and press it into the bottom of your prepared baking dish. You want a firm, even layer- it’s what holds everything together.
Then pour your rhubarb mixture over that base and spread it out gently.
If you’re using strawberry jam (please do), heat it for about 15 seconds in the microwave until pourable. Drizzle it over the rhubarb layer and then run a butter knife through it to swirl. This step adds a little extra sweetness and pairs beautifully with the tart thubarb.
Now take the remaining crumble and scatter it over the top. Don’t worry about making it perfect- some of the filling peeking through adds to the charm and rustic farmhouse look.

Step 4: Bake

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and your house smells like your childhood. Let the bars cool completely before slicing (if you can wait that long).

Tips, Tricks, and Questions Answered

Can I use frozen rhubarb?
Absolutely. Just measure it straight from frozen and maybe add an extra minute or two when cooking down the filling.

Do I have to use strawberry jam?
Nope. But should you? YES. It gives the tart rhubarb a sweet companion and adds a subtle fruity twist that people can’t quite put their finger on – but they’ll ask for the recipe, guaranteed.

Can I use quick oats or old-fashioned oats?
Either works. Old-fashioned will give you a chewier texture, while quick oats blend in a little more. Don’t use instant oats, though – they’re too powdery for coarser more textured crumble.

Can I make these gluten-free?
Yes! Just use a good 1 to 1 gluten-free flour and certified gluten-free oats. The texture may be a little different, but still delicious.

How do I store them?
Once cooled, store in an airtight container on the counter for up to 3 days or in the fridge for up to 5. They freeze great, too – just slice, wrap in parchment, and freeze in a zip-top bag.

Are they really good for breakfast?
Okay, look – I’m not saying these are health food, but I am saying they pair perfectly with a plate of scrambled eggs and cripsy bacon. It’s the sweet savory balance we all secretly love. And honestly, if Pop-Tarts get a breakfast pass, so do these.

Can I double the recipe?
Yes – but you’ll nee a second pan. These bars are thick and need room to bake evenly, so avoid trying to put a double batch into one dish.

How do I get clean slices?
Let them cool completely before cutting, and use a sharp knife wiped clean between cuts. Or embrace the messy edge pieces – they’re the best ones anyway.

Whether you serve them at a church potluck, sneak a square with you morning coffee, or plate them up next to a hot breakfast skillet, Grandma’s Rhubarb Crumb Bars are the kind of comfort food that always feels right.

More Rhubarb Recipes

Strawberry Rhubarb Cobbler

A simple layered cobbler with classic strawberry and rhubarb.

Check out this recipe

Easy Rhubarb Jam

A 3 ingredient recipe that is delicious on your morning toast, in savory dishes and in sweets.

Check out this recipe

Strawberry Rhubarb Pie

Check out this recipe

My friends over at These Old Cookbooks have a mile-long list of amazing recipes using rhubarb! This Old Fashioned Rhubarb Coffee Cake looks terrific, and this Strawberry Rhubarb Jam with Jello is definitely on my list to make before I run out of fresh rhubarb!

These are called bars – the longer they cool, the easier it is to cut them into bars and have them hold their shape. But let’s be real there are times that one cannot be that patient and shouldn’t have to be. Scoop some of it warm out of the pan and add some ice cream. Enjoy them as you want, don’t be bound by rules.

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Grandma’s Rhubarb Crumb Bars

Tart, sweet, and buttery, these rhubarb crumb bars are a nostalgic treat straight from grandma's kitchen. Perfect for dessert – or even breakfast with a side of eggs and bacon.

Course Breakfast, Breakfast Treat, Dessert

Cuisine American, Farmhouse

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 15 medium bars

Calories 326kcal

Ingredients

For the Rhubarb Filling

• 3 cups rhubarb, chopped fresh or frozen
• 1½ cups sugar
• 3 Tablespoons corn starch
• ½ cup cold water
• 1 teaspoon vanilla
• 3 Tablespoons strawberry jam optional

For the Crumble

• 1½ cups oatmeal
• 1½ cups flour
• 1 cup brown sugar
• 1 cup butter

Instructions

• Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
• Cook the filling: In a saucepan over medium heat, combine rhubarb, sugar, corn starch, water, and vanilla.

  Stir occasionally until thickened, about 8 minutes.

  Remove from heat.
• Make the crumble: With a pastry cutter or a fork mix oatmeal, flour, brown sugar and butter together into a crumble
• Press base: Pat 3/4 of the crumble mixture into the bottom of a 9×13 baking dish
• Add Filling: Pour rhubarb mixture over the base and spread evenly.
• Swirl jam (optional): Warm jam in the microwave and drizzle over rhubarb. Swirl with a knife.
• Top with remaining crumble.
• Bake for 30-35 minutes or until golden brown. Cool completely before slicing.

Notes

• Frozen rhubarb works great – no need to thaw first.
• Swap in raspberry or apricot jam for a different twist.
• These freeze beautifully-wrap individual bars for a grab-and-go treat
• Best enjoyed with coffee, serve it with ice cream or as part of a county breakfast alongside eggs and bacon!

Nutrition

Serving: 1bar | Calories: 326kcal | Carbohydrates: 52g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 106mg | Potassium: 127mg | Fiber: 1g | Sugar: 37g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

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The best part? It actually tastes even better the next day. So if you’re a planner (or just accidentally make too much), leftovers are your friend.

Traditional Coney Dog Sauce (Crockpot Style)

This Traditional Coney Dog Sauce isn’t fancy, but it is everything you want when you’re staring at a pack of hot dogs and wondering how to make them something special. It’s simple, flavorful, and amps up your at-home hot dog night!

Make it once and you’ll be hooked. Make it twice and you’ll start doubling the batch just to freeze some for later. And if your family is anything like mine, you won’t hear a single complaint when this hits the table- just the sound of people going back for seconds.

Let’s break it down step-by-step, because you need this sauce in your life, especially if you’re feeding a crew or prepping for a holiday weekend where you want to serve something crowd-pleasing that doesn’t need babysitting on the stove.

Gather Your Ingredients

Here’s everything you need to make this magic happen:

• 1 pound of ground beef – I like to us a leaner blend (think 90/10 or 93/7) because I’m not about skimming off a layer of grease after slow cooking. No thanks.
• 1 cup ketchup – This brings the tang and a little sweetness. Don’t overthing it. Just grab the bottle from the fridge.
• 1 Tablespoon yellow mustard – It adds a little zip that’s non-negotiable in a classic coney dog sauce.
• 1/4 to 1/2 cup dried minced onions – If you’re an onion lover, go big with the 1/2 cup. If you’re feeding picky eaters or just want a subtle flavor, stick to 1/4 cup.
• 1 cup water – This helps everything simmer down and blend nicely over time.
• 6-8 dashes of Red Hot or Tabasco (optional) – Totally optional, but if you want a touch of heat, it’s a must.
• 1-2 Tablespoons of chili powder – Start with one Tablespoon, then add more if you want a bolder chili flavor.

You probably have all of this on hand right now – go check, I’ll wait. This is one of those “pantry rescue” recipes I pull out when I need something warm, filling, and guaranteed to get eaten.

Let’s Make Traditional Coney Dog Sauce Crockpot Style

This recipe is as low-maintenance as they come, and that’s exactly how I like it. The key is letting the slow cooker do all the heavy lifting.

Step 1: Add Your Ground Beef to the Crockpot

Yep, raw. Just crumble it into the bottom of your slow cooker in chunks. No browning, no mess, no dirtying up an extra pan. It’ll cook low and slow in all that glorious coney sauce.

Step 2: Whisk the Sauce Together

In a mixing bowl, combine the ketchup, mustard, dried onions, water, chili powder, and hot sauce (if using). Whisk until everything looks like it belongs together.

Step 3: Pour the Sauce Over the Meat

Pour that sauce mixture over the ground beef in your crockpot. Don’t stir it; let the sauce sit on top and soak down slowly as it cooks.

Step 4: Cover and cook

Put the lid on and cook on LOW for 4 to 5 hours. Every now and then, give it a stir and skim off any grease that might rise to the top.

By the time it’s done, the beef will be tender and fully cooked, and the sauce will be rich, savory, and ready to spoon over your favorite hot dogs.

Step 5: Serve It Up

At this point, you can toss your hot dogs right into the crockpot to heat up in the sauce, or cook them separately – whatever floats your bun. Either way, load up a soft hot dog bun with a juicy frank and a generous spoonful (or three) of coney sauce.

If you’re feeling wild, top with shredded cheese, chopped onions, or even jalapenos. Or keep it classic – this sauce is the star.

Tips, Tricks, and Questions

Can I make this ahead of time?
Yes! In fact, I highly recommend it. This sauce is one of those magical recipes that gets better after a night in the fridge. The flavors meld, the onions soften even more, and it reheats like a dream

How do I store leftovers?
Let the sauce cool, then store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months- just thaw and reheat when ready.

Can I double this recipe?
Absolutely. If you’re feeding a crowd or hosting a cookout, doubling the recipe works great. Just use a large enough crockpot and give it an extra hour to fully cook. I love to use my 3-quart crockpot for dishes like this. There is room in it to double the recipe; it’s the perfect size for things such as this.

What kind of hot dogs go best with this?
I say use whatever you like, but a good all-beef hot dog holds up great under this saucy goodness. You can grill ’em, boil ’em, cook them in the sauce, or air fry them if you’re in a hurry.

Can I use fresh onions instead of dried?
You can, but the beauty of dried minced onions is that they soften slowly and evenly in the crockpot without overpowering the sauce. The dried are also super easy to keep on hand. If you go fresh, make sure to saute them first or they might end up crunchy, and that’s not the vibe we want here.

What’s the difference between this and chili?
Coney dog sauce is smoother, has no beans, and tends to be a little sweeter and more detchip-forward than traditional chili. It’s not meant to be a bowl-and-spoon situation – it’s made for spooning over dogs and buns.

What else can I use this on?
…..the possibilities…..

• Pile it on crinkle fries with cheese for Coney Fries
• Serve it over baked potatoes
• Load up a cheeseburger with it
• Dip your tortilla chips in it

If you make this recipe, please tag me on Instagram (@FarmwifeFeeds) so I can see your hot dog masterpieces! And if you’ve got a secret family twist on coney sauce? I’d love to hear it in the comments below.

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Traditional Coney Dog Sauce (Crockpot Style)

A no-frills, falvorful classic. It's easy to make, simmers low and slow in your corckpot, and makes the perfect meaty topping for hot dogs.

Servings 8 Hot dogs

Calories 199kcal

Ingredients

• 1 pound hamburger I use a leaner hamburger for this, less fat to skim off as it cooks
• 1 cup ketchup
• 1 Tablespoon yellow mustard
• 1/4-1/2 cup dried onions
• 1 cup water
• 6-8 dashes Red Hot or Tabasco optional
• 1-2 Tablespoons chili powder

Instructions

• Place the pound of ground beef (yes raw) into the bottom of your crock pot and kind of smash and separate into chunks.
• Combine the rest of the ingredients in a mixing bowl and whisk to combine then pour over the raw hamburger in the crockpot.
• Turn the crockpot onto low, cover and allow to cook for 4-5 hours.
• Stir the meat mixture every now and then, skimming off any fat that may be settled on top.
• When done and ready to serve you can add your hotdogs to the picture to cook them or serve them cooked on the side!
• This recipe is really super good the next day and re-warmed so it's a great recipe to make ahead.

Notes

• Make Ahead Tip: This sauce tastes even better the next day! Store in an airtight container in the frdige for up to 4 days.
• Freezer Friendly: Let cool completely, then freeze in a sealed container or freezer bag for up to 2 months.
• Use it on more than hot dogs: It’s also delicious over fries, baked potatoes, or burgers.
• Thicker Sauce Option: Remove the lid during the last 30 minutes of cooking to reduce the liquid.

*Nutritional information is for a serving of coney sauce only.

Nutrition

Serving: 4Tablespoons | Calories: 199kcal | Carbohydrates: 39g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 614mg | Potassium: 204mg | Fiber: 2g | Sugar: 11g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg

The post Traditional Coney Dog Sauce (Crockpot Style) appeared first on The Farmwife Feeds.

I wanted room in my stomach for all the chips and salsa, so I worked out a version of the classic that still tastes like a treat, but is less filling and not all the sugar and calories of a traditional margarita, which means I can drink more of them.

Easy Skinny Margarita with Fresh Lime Juice and Agave

A lighter-calorie margarita shouldn’t feel like a sacrifice; it should feel just as indulgent. It should be fresh, tart, lightly sweet, and full of flavor without being weighed down by sugar or mystery mix ingredients. This version hits that sweet spot: a margarita you can feel good about mixing, whether it’s Friday night with friends or early Monday evening in your pajamas!

So grab your shaker, squeeze some limes, and give this one a go. Make a single serving or a pitcher—either way, you won’t be sorry!

Gather Your Ingredients

This recipe makes one 6-ounce margarita, but it can be easily doubled or batched for a pitcher if you’ve got company coming (or just a long week). Everything is measured in tablespoons to keep it easy. But if you are a jigger person, conversions are easy – see below.

Here’s what you’ll need:

• 3 Tablespoons (1.5 oz) tequila – use your favorite! Blanco tequila works great here.
• 2 Tablespoons fresh-squeezed lime juice – about one juicy lime.
• 1.5 Tablespoons sugar-free triple sec syrup – Brands like Monin Sugar-Free Triple Sec Syrup work well. This gives you that orange essence without the sugar or booze – need more booze up the tequila.
• 1 tablespoon agave nectar—this is a flexible amount that helps balance the tart lime without oversweetening.
• 1 to 2 Tablespoons cold water—this is optional but helps mellow the drink and make it go a little further.
• Ice – for shaking and serving
• 1 lime wedge – For rimming the glass and garnish.
• Tajin or coarse salt or sugar – For rimming the glass, Tajin adds a zesty chili-lime kick that I personally love.

How to Make A Skinny Traditional Lime Margarita

1. Rim the Glass

Start by prepping your glass. You can use a margarita glass, a rocks glass, or whatever clean glass you’ve got handy. But can we take a minute for my cactus stem margarita glasses? I never, never pass these up at Goodwill!

• Grab a lime wedge and run it around the rim of the glass to moisten it.
• Pour a little Tajín (or salt or sugar) onto a small plate.
• Dip the rim of the glass into the Tajín, turning it to get a good, even coating.
• Set the glass aside. Admire it. Feel fancy. You are worth a rimmed glass!

2. Shake It Up

Next, you’re going to mix up that drink.

In a cocktail shaker (or a mason jar with a lid—we’re practical around here), combine:

• 3 tablespoons tequila
• 2 tablespoons lime juice
• 1.5 tablespoons sugar-free triple sec syrup
• 1 tablespoon agave
• 1–2 tablespoons cold water

Add a handful of ice. Close the lid tight and shake the hell out of it—about 15-20 seconds. You want it nice and cold.

3. Pour and Enjoy

Fill your rimmed glass with fresh ice. Strain your shaken margarita over the ice. Garnish with a lime wedge, give it a little toast to yourself or whoever’s nearby, and take that first sip.

Tips, Tricks, and Questions

Tips, Tricks, and Questions

Can I use bottled lime juice?

Technically, sure. But honestly, fresh-squeezed lime juice is what makes this drink feel bright and clean. Bottled juice works in a pinch, but if you can spare the 30 seconds to squeeze a lime, do it. Besides, how jealous would our grandparents be that we could get fresh limes year-round for margaritas? Don’t disappoint them!

What tequila should I use?

Use what you like and what fits your budget. A decent blanco (silver) tequila is ideal—it’s clean, crisp, and blends well in a margarita without overwhelming it. Save the fancy aged stuff for sipping.

Why add water?

Adding a tablespoon or two of cold water mimics the dilution you’d naturally get if you were sipping a traditional margarita over time with melting ice. It takes the edge off the lime and helps stretch the drink without compromising the flavor. It’s optional—but recommended.

Can I leave out the agave?

Sure. If you like a super tart margarita, feel free to skip the agave or cut it back to 1 teaspoon. But that little bit of natural sweetness helps balance the acidity of the lime and makes the drink smoother. Think of it like seasoning a dish—agave is the salt of this cocktail.

What is sugar-free triple sec syrup?

This is a non-alcoholic, low-calorie substitute for traditional triple sec (which is both alcoholic and sweet). You still get the classic orange flavor without the added sugar or booze. Look for brands like Monins Sugar Free Triple Sec Syrup or other cocktail mixers labeled sugar-free.

Can I make a pitcher?

Absolutely. To make a pitcher that serves 4, use:

• ¾ cup tequila
• ½ cup fresh lime juice
• 6 tablespoons sugar-free triple sec syrup
• ¼ cup agave nectar
• ¼ cup cold water

Mix it up ahead of time and shake or stir well before serving over ice in Tajín-rimmed glasses.

I don’t like Tajín—what else can I use?

You can use kosher salt, pink Himalayan salt, or even a sugar + salt combo. Or leave the rim plain. But the Tajín adds a little something that really pops next to the lime and tequila—it’s worth trying at least once.

Need Help with Measurements? Here’s a Quick Conversion Guide:

• 1 ounce = 2 tablespoons
• 1 tablespoon = 0.5 ounce
• 1 jigger (standard cocktail measurement) = 1.5 ounces = 3 tablespoons
• ½ jigger = 0.75 ounces = 1.5 tablespoons

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Skinny Margarita (Single Serving)

A fresh, light margarita with all the flavor and none of the guilt.

Servings 1

Calories 182kcal

Ingredients

• 3 Tablespoons tequila
• 2 Tablespoons fresh-squeezed lime juice about I juicy lime
• 1.5 Tablespoons sugar-free tiple sec syrup
• 1 Tablespoon agave nectar
• 1-2 Tablespoons cold water Optional
• 1 lime wedge For rimming the glass and garnish
• Tagjin, coarse salt or rimming sugar

Instructions

Prepare the Glass

• Take a lime wedge and run it around the rim of your glass of choice.
• Pour Tajin (coarse salt or rimming sugar) onto a small plate.
• Dip the moistened rim of the glass into the Tajim, turning gently to coat.
• Set the glass adise while you mix the drink.

Mix the Margarita

• In a cocktail shaker, combine the tequila, fresh lime juice, sugar-free triple sec syrup, agave nectar, and cold water (if using).
• Add a generous handful of ice to the shaker.
• Shake vigorously for 15-20 seconds until well chilled.

Serve – Drink

• Fill your prepared glass with fresh ice.
• Strain the margarita into the glass.
• Garnish with a lime wedge or wheel!

Notes

💡 Tips:

• Add more or less agave depending on your sweetness preference.
• If you like it extra citrusy, throw in a splash of fresh orange juice.
• This recipe easily doubles or triples for a small batch.t

Nutrition

Serving: 6ounces | Calories: 182kcal | Carbohydrates: 26g | Protein: 0.3g | Fat: 0.1g | Polyunsaturated Fat: 0.02g | Sodium: 193mg | Potassium: 54mg | Fiber: 1g | Sugar: 15g | Vitamin A: 24IU | Vitamin C: 18mg | Calcium: 11mg | Iron: 0.2mg

The post Easy Skinny Margarita with Fresh Lime Juice and Agave appeared first on The Farmwife Feeds.