Made with a blend of savory ham, tender ground pork, and a sweet pineapple-infused glaze, this dish delivers a big flavor while remaining simple to prepare.

Glazed Ham Loaf

This recipe holds a special place in my heart because it’s a family tradition passed down from my Grandmother Eck. Growing up, it was a staple at our Easter family dinners. It’s more than just a meal – it’s a slice of family history that brings back great memories of big family meals.

What is Ground Ham, and How is it Different from Ground Pork?

This is hands down the first asked and most common question I get when people read this recipe! Ground ham and ground pork may look similar, but they’re quite different regarding flavor and preparation. Ground ham is made from cured ham, so it has a slightly salty, smoky flavor, perfect for recipes like this one. On the other hand, ground pork is made from fresh, uncured pork, usually a combination of cuts like shoulder and belly, giving it a mild, neutral flavor.

The key to a great ham loaf is the balance between these two ingredients. The ground ham provides bold flavor, while the ground pork adds moisture and a tender texture.

You can usually find ground ham at your local butcher shop or a well-stocked grocery store – sometimes labeled as “ham loaf mix.” If It’s not available pre-ground, ask your butcher to grind a ham steak for you. Alternatively, you can pulse chunks of cooked ham in a food processor until it reaches a fine consistency

Gather The Ingredients

For the Ham Loaf:

• 1.5 pounds of ground ham
• 1.5 pounds of ground pork
• 2 large eggs
• 1 cup graham cracker crumbs
• 1 cup pineapple juice
• 1 1/2 teaspoons dry mustard
• 2 Tablespoons brown sugar

For The Sweet Glaze:

• 1/2 cup vinegar
• 1/2 cup water
• 1 1/2 cups brown sugar
• 1/2 teaspoon dry mustard

How To Make Glazed Ham Loaf

1. Preheat Your Oven
   Start by preheating your oven to 350 degrees.
2. Combine the Ham Loaf Ingredients
   In a large mixing bowl, combine the ground ham, ground pork, beaten eggs, graham cracker crumbs, pineapple juice, dry mustard, and brown sugar. Mix all ingredients well until everything is combined – using your hands is the best tool.
3. Shape the Loaves
   Divide the mixture in half and shape it into two evenly sized loaves. Place the loaves side by side in a 9×13-inch casserole dish, leaving a bit of space between them to allow the glaze to pool.
4. Prepare the Glaze
   In a medium bowl, whisk together the vinegar, water, brown sugar, and dry mustard until smooth. The sugar should dissolve completely, creating a sweet, tangy liquid to glaze your ham loaves.
5. Pour and Bake
   Pour the glaze evenly over the two loaves, ensuring it covers the tops and drips down the sides. Place the dish in your preheated oven and bake for 1 1/2 hours. To achieve that signature sticky-sweet finish, baste the loaves every 20 minutes with the glaze pooling at the bottom of the dish. This helps keep the loaves moist while baking.
6. Check the Doneness
   After 90 minutes, your ham loaves should be golden brown and cooked through. A meat thermometer can be used to check internal temperature, it should read 160 degrees.
7. Rest and Serve
   Once the loaves are done, remove them from the oven and let them rest for about 10 minutes to allow the juices to redistribute. Slice and serve warm, using the extra glaze in the bottom of the pan to drizzle on top as served.

Tips, Tricks, and Questions

Tips for the Best Ham Loaf

• Quality Ingredients Matter: The flavor of this dish hinges on the quality of the ham and pork. For the best results, opt for freshly ground meats.
• Uniform Loaves: Shaping the loaves to an even thickness ensures they cook evenly. You don’t want one side overdone while the other is overcooked.
• Don’t Skip the Basting: Basting every 20 minutes is the secret to achieving the shiny, caramelized glaze. Set a timer to remind yourself to make it easy.
• Make Ahead: You can prepare the loaves and glaze a day in advance. Store them separately in the fridge, and pour the glaze over the loaves just before baking.

Tricks for Customizing Your Ham Loaf

• Swap the Crumbs: If you don’t have graham cracker crumbs, try using plain breadcrumbs or crushed saltine crackers. They will do the same job as the graham cracker crumbs, but keep in mind that they will change the flavor profile slightly.
• Add a Twist: I have never tried this, but like most loaf recipes, you can customize it to your family’s liking. Consider adding a handful of finely chopped onions or a bell pepper.
• Single Large Loaf: Would you prefer one big loaf instead of two smaller ones? That’s no problem. Adjust the bake time to about 2 hours and continue basting every 20 minutes.

Frequently Asked Questions

Q: What sides go best with ham loaf?
A: This goes with all the classic comfort foods like mashed potatoes and mac and cheese, but my favorite is Yum Yum Potatoes. Greenbeans are a perfect easy vegetable and a homemade dinner roll to round out the meal!

Q: Can I freeze ham loaf?
A: Yes, you can! Assemble the loaves and freeze them unbaked for up to 3 months. When ready to bake, thaw in the fridge overnight, pour on the glaze, and bake as directed.

Q: How do I store leftovers?
A: Store leftover ham loaf in an airtight container in the fridge for up to 4 days. To reheat, cover the slices with foil and warm them in a 350-degree oven until heated through.

Q: Can I make this gluten-free?
A: You can substitute graham cracker crumbs with gluten-free breadcrumbs and ensure the rest of your ingredients are gluten-free. The flavor will still be delicious!

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Glazed Ham Loaf

Combine savory ground ham and pork with a touch of sweetness from graham cracker crumbs and pineapple juice for a delicious east ham loaf topped with a tangy-sweet glaze.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 10 minutes minutes

Total Time 2 hours hours

Servings 10 people

Calories 551kcal

Author Jent

Ingredients

Ham Loaf

• 1.5 pounds ground ham
• 1.5 pounds ground pork
• 2 eggs well beaten
• 1 cup graham cracker crumbs
• 1 cup pineapple juice
• 1 1/2 teaspoons dry mustard
• 2 Tablespoons brown sugar

Glaze

• 1/2 cup Vinegar
• 1/2 cup water
• 1 1/2 cups brown sugar
• 1/2 teaspoon dry mustard

Instructions

• Preheat oven to 350°

Prepare the Ham Loaf Mixture

• In a large mixing bowl, combine the ground ham, ground pork, beaten eggs, graham cracker crumbs, pineapple juice, dry mustard, and brown sugar. Mix all ingredients well until everything is combined – using your hands is the best tool.

Shape the Loaves

• Divide the mixture in half and shape it into two evenly sized loaves. Place the loaves side by side in a 9×13-inch casserole dish, leaving a bit of space between them to allow the glaze to pool.

Prepare the Glaze

• In a medium bowl, whisk together the vinegar, water, brown sugar, and dry mustard until smooth. The sugar should dissolve completely, creating a sweet, tangy liquid to glaze your ham loaves.

Pour Glaze and Bake

• Pour the glaze evenly over the two loaves, ensuring it covers the tops and drips down the sides. Place the dish in your preheated oven and bake for 1 1/2 hours. To achieve that signature sticky-sweet finish, baste the loaves every 20 minutes with the glaze pooling at the bottom of the dish. This helps keep the loaves moist while baking.

Check the Doneness

• After 90 minutes, your ham loaves should be golden brown and cooked through. A meat thermometer can be used to check internal temperature, it should read 160 degrees.

Rest and Serve

• Once the loaves are done, remove them from the oven and let them rest for about 10 minutes to allow the juices to redistribute. Slice and serve warm, using the extra glaze in the bottom of the pan to drizzle on top as served.

Nutrition

Serving: 1slice | Calories: 551kcal | Carbohydrates: 44g | Protein: 25g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 163mg | Potassium: 487mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 3mg

The post Glazed Ham Loaf appeared first on The Farmwife Feeds.

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.

Sausage and Cheese Stuffed Jalapenos

This is another winning recipe from my nephew, ranking right up there with his Easy Hamburger Stroganoff. Both are crowd pleasers.

There are endless variations of stuffed jalapenos, but this recipe focuses on a well-balanced blend of sausage, cream cheese, mozzarella, and parmesan. The jalapenos are sliced and deseeded, filled with a rich cheese-sausage mixture, and then baked until the cheese is golden and the peppers are tender.

Grab Your Ingredients

• 10-12 whole fresh jalapenos: They bring the heat and are an excellent carrying source for that cheesy, meaty filling.
• 1 pound of sausage: We always use breakfast sausage but you do you here. You can opt for milk, hot, or even flavored sausages like Italian or chorizo.
• 8-ounce block of cream cheese: This brings the smooth creamy texture that brings everything together.
• 1/3 cup shredded mozzarella cheese: Mozzarella melts beautifully and adds another level of cheese flavor and texture.
• 1/4 cup shredded parmesan cheese: A little shredded parmesan sprinkled on top adds a salty, tangy taste.

How To Make Sausage and Cheese Stuffed Jalapenos

1. Prepare the Jalapenos: Cut the jalapenos lengthwise and carefully remove the seeds and membranes. If you prefer your stuffed jalapenos to be milder, be very thorough when removing the seeds. After cleaning, place the jalapenos halves in a bowl of cold water to help mellow their heat slightly.
2. Brown the Sausage: In a skillet over medium heat, cook the sausage until it is browned and crumbled.
3. Make the Filling: Lower the heat on the skillet with the browned sausage and add the cream cheese and shredded mozzarella cheese. Stir the mixture until everything is well combined and the cheese is melted and smooth.
4. Prepare the Jalapenos for Stuffing: Remove them from the cold water, pat them dry with a paper towel, and place them on a cookie sheet lined with parchment paper.
5. Stuff the Jalapenos: Using a spoon, carefully fill each half of the jalapeno with the sausage and cheese mixture. The filling should be heaped slightly above the pepper for maximum enjoyment.
6. Top with Parmesan: Sprinkle a little shredded parmesan cheese on top of each one.
7. Bake: Preheat your oven to 350 degrees. Bake the stuffed jalapenos for 15-20 minutes or until the cheese on top is golden and the jalapenos are tender. The timing will vary based on your oven and the size of the peppers, so keep an eye on them during the last few minutes.
8. Serve and Enjoy: Once baked, let the stuffed jalapenos cool for a few minutes before serving. These are great on their own or with a dipping sauce.

Tips, Tricks, Comments and Questions

It’s important to choose the right jalapenos. For the most part, look for ones that are firm, smooth, and uniform in size. Smaller jalapenos will be spicier, while larger ones tend to have a milder flavor.

You can somewhat control the spice level. The heat level of jalapenos can be managed by removing the seeds and inner membranes. If you want some heat, leave a few seeds in the peppers. Conversely, soaking the peppers in cold water after slicing and cleaning the seeds and membranes out can further reduce the heat for a milder flavor.

This recipe is ideal for prepping ahead of time. You can stuff the jalapenos, cover them, and refrigerate them for up to 24 hours before baking. When you’re ready to serve, just pop them in the oven. Watch your time as they make it take a few minutes longer since your filling won’t already be warm when they go in the oven.

These stuffed jalapenos work perfectly with a variety of dipping sauces, like ranch, sour cream, or even a zesty lime dip. In the pictures, I’ve served mine with sour cream topped with Tijon, which is so good! They also work great alongside other appetizers like chips and salsa, guacamole, or wings.

Feel free to mix it up and make it your own. You can mix in other ingredients like crumbled bacon, diced onions, or even corn for added texture and flavor.

If you have leftovers- and that is a big IF! —store them in an airtight container in the fridge for up to three days. Reheat them in the oven to maintain the peppers’ crispness.

My family loves them, my friends love them…..I love them!

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Sausage and Cheese Stuffed Jalapeños

These Sausage and Cheese Stuffed Jalapenos are the perfect blend of spicy and savory – a crowd-pleasing appetizer for any occasion.

Author Jent

Ingredients

• 10-12 whole fresh jalapeños
• 1 pound of sausage
• 8 ounce block of cream cheese
• 1/3 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese

Instructions

• Cut the jalapenos lengthwise and carefully remove the seeds and membranes. After cleaning, place the jalapenos in a bowl of cold water.
• In a skillet over medium heat, cook the sausage until it is browned and crumbly.
• Once sausage is cooked, lower the heat and add the block of cream cheese and all the shredded mozzarella. Stir the mixture until it is well combined and the cheeses are melted and smooth.
• Remove the jalapenos from the cold water, pat them dry with a paper towel, and place them on a parchment-lined cookie sheet.
• Using a spoon, carefully fill each jalapeno half with the sausage and cheese mixture. The filling should be heaped slightly above the pepper. Once all are filled sprinkle each one with some of the shredded parmesan.
• Bake in a pre-heated 350° oven for 15-20 minutes, until the cheese on top is golden and the jalapenos are tender. The timing will vary based on your oven and the size of your peppers, so keep an eye on them during the last few minutes.

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The post Sausage and Cheese Stuffed Jalapeños appeared first on The Farmwife Feeds.

Crockpot soups are an easy, hearty meal. Easy Crockpot Sausage Ravioli Soup, serve alone or with a salad for a delicious simple but filling meal.

Easy Crockpot Sausage Ravioli Soup

Recipe Notes:

• After you brown the sausage this can easily be a dump and cook soup. However; if I have the time I like to saute the celery, carrots, onions, and garlic along with my sausage. I think it adds just a slightly deeper flavor to the veggies.
• Salt and Pepper. I know it’s easy to over-salt food but it’s just as easy to under salt – this soup has lots of tomato products in the base and tomatoes need salt to get the full flavor. This is where it is fun to be the cook, lots of taste testing!
• Use your favorite greens in this. Sometimes I use all baby spinach, sometimes all kale, sometimes a combo. I found a combo bag of spinach and baby kale in the produce section, which is what I used here in the photographed version! 
• If you use a multi-cooker this becomes a one-pot meal – which who doesn’t love!
• Don’t have sausage, use hamburger – it works!

If you love ravioli as much as I do you have to try my Easy Ravioli Casserole!

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Easy Crockpot Sausage Ravioli Soup

Sausage, prepared ravioli, vegetables and your favorite greens in a creamy tomato and chicken broth base.

Ingredients

• 1 pound sausage
• 1 10 ounce package refrigerator or frozen prepared ravioli any kind you like
• 2 carrots - sliced or diced
• 2 stalks celery - sliced
• 1 medium onion - diced
• 4 cloves garlic - minced
• 1 Tablespoon Italian Seasonings
• 1 28 ounce can tomato puree
• 1 15 ounce can diced tomatoes
• 4 cups chicken stock
• 2 cups half and half
• 2-3 cups your favorite greens - spinach, kale, baby spinach, baby kale - any combination
• salt and pepper to taste

Instructions

• Brown the sausage until no longer pink and crumbly

  If you want about half way through browning add the carrots, celery, onion, garlic and Italian seasoning and saute with sausage.

  Add all ingredients to the crockpot
• Add to the crockpot the tomato puree, diced tomatoes and chicken broth

  Stir and cover with lid
• Set crockpot to cook on LOW for 8 hours or HIGH for 4 hours
• An hour before done add the half and half, ravioli and greens.

  Add salt and pepper to taste

  Continue cooking for 1 hour and serve

The post Easy Crockpot Sausage Ravioli Soup appeared first on The Farmwife Feeds.

This is a meal straight out of my childhood. I grew up believing my Mom made the best home breaded tenderloin in the world.

I literally had no idea how easy they were to make.

Breaded Pork Tenderloin Sandwiches

The key to these is a quick skillet fry in vegetable oil and butter for crispiness and color then into the oven to finish cooking.

Recipe Notes:

• Be flexible – the exact amount of ingredients will depend on how big your pork tenderloins are. Sometimes I have to crunch up a few more crackers if they are large pieces.
• If you can’t find tenderized pork cuts don’t panic, you can totally use pork chops and a meat tenderizer to make these sandwiches.
• This is a fairly thin cut and you can skip the oven part if you’d like to cook the meat through in the frying pan. Personally, I just like the lighter color on the breading and less time in the oil.
• I don’t add any seasoning to my breading but you can. The salty crackers highlight the pork flavor without additional seasonings.

Perfect served with potato chips and baked beans!

More Family Recipes:

• Mom’s Sloppy Joes
• Mom’s Meatloaf
• Grandma’s Homemade Noodles

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Breaded Pork Tenderloin Sandwiches

An easy crispy breading on a tenderized pork cut makes a great traditional Hoosier sandwich.

Ingredients

• 4 large tenderized pork cutlets
• 1-2 sleeves saltine crackers
• 4 eggs
• 2 Tablespoon milk
• vegetable oil
• 2-3° Tablespoons butter

Instructions

• If your pork cutlets have not already been tenderized by the butcher you can tenderize them with your hand meat tenderizer until they are thin and about twice the original size
• Place your saltine crackers in a plastic bag and crush into course crumbs and place in a shallow bowl large enough to dredge the pork in to coat.
• Whisk your eggs and milk together and place in shallow bowl large enough to be able the pork in.
• Pour enough vegetable oil in your skillet to about a quarter of an inch deep and place on medium-high heat while you prep you meat
• Each pork tenderloin will bet a double dip - dip into the milk and egg mixture, then into the crackers on both sides - then back into the milk and egg mixture and one more dip on both sides into the crackers - be careful, your coating is fragile and you want every last bit of it on that meat to stay and be crispy for your sandwich
• Once your oil is hot add the butter to the skillet as well and carefully place your breaded tenderloins in your skillet - fry on each side for 2-3 minutes until lightly golden brown then transfer to a cookie sheet with an oven poof rack on it
• Place cookie sheet into a 350° pre-heated oven for 5-8 minutes depending on how thick your pork cut is. This crisps up the breading, finishes cooking the pork and can also serve to keep the sandwiches warm till time to serve°

Notes

You can skip the oven if you'd just like to fry them in the pan a little longer on each side, just make sure if you do this that the meat is fully done - 145 degrees.

The post Breaded Pork Tenderloin Sandwiches appeared first on The Farmwife Feeds.

This one earned a spot in my Go-To No Meal Plan Rotation, yes there is such a thing!

It’s super easy to make and eat right away or prep ahead. If I’m not sure exactly what time everyone will be in to eat I make this when I have time late afternoon. Then I can pop it in the oven for 15 or so minutes while everyone is getting home, setting the table, and talking about their day!

I throw some frozen breadsticks in the oven with it to complete the meal!

Easy Ravioli Casserole

Serve this alone, with breadsticks or cheesy bread or with a salad. Still a great meal in under 30 minutes.

Recipe Notes:

• This can be made with any refrigerator or frozen ravioli. And any flavor you like.
• Use ground beef or sausage or pork -any will work and taste great.
• I like to save on dishes and bake this right in the skillet I fry the meat in, but it works just as well in a casserole dish.

More Easy Meals In Under 30 Minutes:

• One Skillet Chicken Ro-Tel and Rice
• Instant Pot Beef Ziti
• Sausage Tortellini Spinach Soup

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Easy Ravioli Casserole

My Easy Ravioli Casserole is a crowd and head chef pleaser! Ready to serve in less than 30 minutes, but also easy to prep ahead and pop in the oven for a bit before serving.

Ingredients

• 1 18-25 ounce bag your favorite ravioli-refrigerator or freezer
• 1 pound ground beef or ground sausage
• 1 24 ounce jar your favorite spaghetti sauce
• 2 cups shredded mozzarella
• additional mozzarella and parm for sprinkling on top if you like

Instructions

• Prepare ravioli according to package directions
• In a 12-inch cast-iron skillet or an oven-proof deep-sided skillet brown your hamburger or sausage until done and drain any excess grease
• Add the whole jar of spaghetti sauce to the skillet and stir into the cooked meat
• Once the ravioli is done, drain and add to the skillet and stir carefully to coat the pasta in the meat and sauce
• Sprinkle the mozzarella cheese on top and put in a pre-heated 350° oven for 10-15 minutes until the cheese is melted
• If you prep the casserole ahead of time you will want to leave it in the oven longer so that casserole will warm all the way through – approximately 30-35 minutes in a pre-heated 350° oven – check the center before serving.
• Serve with additional shredded mozzarella and/or parmesan cheese if you like

Notes

This is one of my favorite meals to prep just ahead of time – if I’m not sure exactly when everyone will be in to eat. I can get the casserole ready and just pop it in the oven when everyone starts getting home.

The post Easy Ravioli Casserole appeared first on The Farmwife Feeds.

You guys I don’t honestly know which was better, the flavors in this meal or the ease of making it. And peep that Farm Life towel – you can grab yours too in my shop!

The key to this version is the pork chop seasoning. I only put it on the pork chops but you could totally sprinkle it on the potatoes and green beans as well. I like the variation in flavor by not adding it to the vegetables.

Sheet Pan Pork Chop Dinner

This is a super simple dinner, takes 5 minutes to prepare and done in under 20 minutes in the oven. It covers all the major food groups and only dirties one pan.

You could totally take this meal to the next level by serving it with a salad and some rolls. But the beauty of this is that it is also just as delicious as is.

Recipe Notes:

• Feel free to add the seasoning to the vegetables as well
• Have fresh herbs – sprinkle some on top before or after it bakes
• Serve as is or add a side salad and some rolls for a full-on “fancy” dinner as I would call it around here

If you are looking for more sheet pan dinners my girls over at These Old Cookbooks have several that are to die for!

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Pork Chop Sheet Pan Dinner

Sheet pan dinners are super easy, flexible and a one-pan meal!

Ingredients

• 3-4 boneless pork chops
• 12 ounce bag fresh green beans
• 1-1½ pounds baby yellow potatoes or red
• 3-4 Tablespoons of your favorite seasoning
• Olive Oil

Instructions

• Using 1/3 of the sheet pan for the greenbeans, drizzle and toss with a Tablespoon of Olive Oil and spread out in as close to a single layer as possible
• Cut your potatoes in half, drizzle with a Tablespoon of Olive Oil, toss to coat and spread out on another 1/3 of the cookie sheet
• Coat each side of pork chops with pork chop seasoning, drizzle with Olive Oil and place in the center third of the cookie sheet
• Place tray in a 400° pre-heated oven for 15-20 minutes. Cooking time will vary according to the thickness of your pork chops - internal temperature of pork chops should be 145°

The post Sheet Pan Pork Chop Dinner appeared first on The Farmwife Feeds.

My oldest came up with this blend and it is perfect. You can use as much or as little as you like and it complements the pork without overpowering it.

Can we just talk about her adorable little hack of writing the recipe on the lid of the mason jar she keeps it in?

So easy and handy to have the recipe right there when you run out. No sifting through piles of recipes, shuffling through the junk drawer, checking your browser history.

I do realize my goal is to have you visit my site as often as possible but I feel like giving you solid advice and handy tricks are just as important. And this one is ingenious really, her Momma raised her good!

Pork Chop Seasoning

I always grab this spice mix when making my Pork Chop Sheet Pan Dinner!

And that towel…….

I call this seasoning for pork chops, but let’s be super real it tastes great on anything! Chicken, potatoes, any pork cut. You could even put it on a beef roast if you wanted!

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Pork Chop Seasoning

A great blend of spices to have on hand for quick pork chop meals.

Ingredients

• 1 Tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano

Instructions

• Mix all ingredients together, store in an airtight container
• When ready to use sprinkle liberally on meat or potatoes - you can also use olive oil before the seasoning to make it coat better

This post is sponsored by Indiana Pork but the thoughts and opinions are all mine!

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I found a similar recipe years ago in a magazine, made it, loved it, and of course, lost it! I am a complete hot mess walking disaster. It has taken me years to replicate this to the best of my memory!

Smoky Bacon Slaw

We love bacon around here! If I can’t get everyone’s attention I just start frying bacon. People say milkshakes bring all the boys to the yard….milkshakes ain’t got nothing on bacon!

Bake, broil or fry that bacon, it doesn’t matter. The bacon in this adds a slightly salty flavor along with a little chewy bite amidst the crunchy cabbage. The slight heat from the cayenne pepper and smoked paprika make this a unique slaw that people love!

Doesn’t everything just get better with bacon? This recipe calls for a whole pound of bacon, yes a whole pound. From personal experience, I advise making this when no one is around OR just go ahead and make 2 pounds if other people are around. Because honestly, I know from first-hand experience that bacon for a recipe disappears super fast if you don’t keep an eye on it! 

My other favorite slaw recipe is my Cilantro Cole Slaw!

This post is sponsored by Indiana Pork but the thoughts and opinions are all mine!

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Smoky Bacon Slaw

Author Jent

Ingredients

• 1 pound of cooked bacon in crumbles
• 6 cups cabbage Shredded, thin sliced
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 Tablespoons olive oil
• 2 Tablespoons cider vinegar
• 1 teaspoon dry mustard
• 1/2 Tablespoon cayenne pepper
• 1 Tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon minced garlic
• additional salt and pepper to taste

Instructions

• Prepare your pound of bacon any way you like, crumble and set aside
• Slaw Dressing: combine the mayonnaise, sour cream, olive oil, apple cider vinegar, dry mustard, cayenne pepper, smoked paprika, salt and pepper, minced garlic in the blender - give it a whirl until completely blended
• Put your 6 cups of shredded cabbage in a large bowl, add most of the bacon {saving just enough back to sprinkle of top} and all the dressing and toss to coat. If you like less dressing on your slaw, add a little at a time until you get the consistency you are looking for.
• Sprinkle the remaining bacon on top. Store in an airtight container in the refrigerator

Like my serving spoon and bowl – I have an obsession with Mud Pie.

You can see my favorite stuff on Amazon.

The post Smoky Bacon Slaw appeared first on The Farmwife Feeds.

There are so many things I miss about the 2020 Johnson County Fair being modified or getting the Corona Axe. To make the best of it like our hardworking extension staff and fair board did was to replicate as best I could ALL the fair food that we love.

These are great for quick dinners with a side of sticky rice. Serve with a quick veggie and it pleases everyone!

County Fair Pork Kabobs

These are so easy to make with just 2 simple ingredients most people keep in the pantry. I’m still kind of in shock of the combination. Brown sugar and cajun seasoning make these kabobs taste just like the ones sold by the Chinese food truck at our fair.

This sentence just makes no sense to me:

Brown sugar and cajun seasoning make these kabobs taste just like the ones sold by the Chinese food truck at our fair.

I can’t even begin to figure out why a sugar and cajun seasoning makes an almost teriyaki flavored pork nugget! But then it works so I won’t question it and neither should you!

These do need to marinate for at least 45 minutes. You will pat the pork chunks dry then add them to the dry brown sugar and cajun seasoning mixture. After about 10 minutes the sugar will start to dissolve in the moisture from the pork and will make a syrupy liquid for them to soak in.

Then pop them on the grill!

At the fair most people get these with a side of fried rice

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County Fair Pork Kabobs

These sweet slightly spicy sticky pork chunks on a stick are a classic.

Equipment

• skewers for grilling

Ingredients

• 2 pound pork - cubed Loin works best
• 1/2 cup brown sugar
• 4 teaspoons cajun seasoning we use Tony Chachere's: Creole Original Seasoning

Instructions

• Combine the brown sugar and cajun seasoning in a bowl large enough to hold the pork.
• Pat dry the pork cubes and place in the seasoning mixture - stir to coat the pork, or you can use a sealable bowl and shake.
• Allow pork to sit in the seasoning mix for at least 45 minutes -after about 10 minutes the sugar will start to dissolve in the moisture from the pork and will create a syrupy liquid as it marinates
• Place marinated pork cubes on your skewers and reserve the remaining marinade that is now a liquid in a small bowl to brush on the kabobs as they cook.
• With grill on medium-low heat cook the kabobs turning and brushing with extra marinade - keep in mind as you brush the marinade on that it needs to cook and not to brush it on as you take the kabobs off of the heat.
• Kabobs are done when internal temperature of 145°

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