Made with layers of moist cornbread (from your favorite 16-ounce mix or homemade), creamy ranch dressing, and a savory mix of sour cream and mayo, this salad is bursting with flavor. It’s packed with hearty pinto beans, sweet whole-kernel corn, juicy diced tomatoes, crunchy bell peppers, and green onions for a fresh, colorful touch. Topped with crispy crumbled bacon and shredded cheddar cheese, this dish is a showstopper in every bite. The stunning presentation makes it a centerpiece at potlucks, cookouts, or family dinners, whether served in a trifle dish or layered in a bowl. Simple to assemble and full of rich flavors, this recipe is the perfect way to bring everyone back home for seconds!

Back Home Cornbread Layered Salad

I love that this is called Back Home Cornbread Salad because it is from my hometown church cookbook! It is a layered salad that is beautiful but so good. This recipe will fascinate people, and it’s super easy to put together.

A small-town church cookbook is a fantastic source – no one cooks like church ladies!  This recipe is from Peggy; I love Peggy.  Of course, I’ll be honest: there is no one in the church I grew up in that I don’t love and cook, man can all of them cook?

Gather Your Supplies and Ingredients

• 1 16 ounce package cornbread mix or pre-made cornbread
• 1 1 ounce package Ranch dressing mix
• 1 1/2 cups sour cream
• 1 1/2 cups mayonnaise
• 2 15 ounce cans pinto beans, drained and rinsed
• 3 tomatos diced
• 1 cup chopped green or red pepper
• 1 cup chopped green onion
• 1 cup shredded cheddar cheese
• 1 pound bacon cooked and crumbled
• 2 11 ounce cans whole kernel corn, drained

How to Make Back Home Cornbread Layered Salad

1. Prepare the Cornbread:
   • Bake the cornbread according to the package instructions or use pre-made cornbread. Allow it to cool completely before crumbling into bite-sized pieces.
2. Make the Dressing:
   • Mix the ranch dressing packet, sour cream, and mayonnaise in a medium bowl until smooth. Set aside.
3. Layer the Salad:
   • In a large trifle dish or clear bowl, begin layering the ingredients:
     1. First Layer: Crumble half of the cornbread evenly across the bottom.
     2. Second Layer: Add half of the pinto beans, spreading them evenly.
     3. Third Layer: Scatter half of the diced tomatoes.
     4. Fourth Layer: Add half of the chopped bell peppers.
     5. Fifth Layer: Sprinkle half of the green onions.
     6. Sixth Layer: Add half of the drained corn.
     7. Seventh Layer: Spread half of the ranch dressing mixture over the layers.
     8. Eighth Layer: Sprinkle half of the shredded cheddar cheese.
     9. Ninth Layer: Add half of the crumbled bacon.
4. Repeat the Layers:
   • Repeat all the layers using the remaining half of each ingredient. Finish with the dressing on top, followed by cheddar cheese, bacon, and a sprinkle of green onions for garnish.
5. Chill and Serve:
   • Cover the salad with plastic wrap and refrigerate for at least 2 hours to let the flavors meld. Serve chilled, and enjoy!

This salad can be made a day in advance, making it a perfect dish for busy schedules or entertaining!

Tips, Tricks, and Questions

Building a Cornbread Layered Salad is pretty straightforward, but here are some tips and tricks to help you:

Cornbread Consistency:

The texture of your cornbread is important. It should be crumbly but not too dry. If your cornbread is overly dry, consider adding a small amount of milk or butter before crumbling it to keep it moist and flavorful.

Make it Ahead:

One of the best things about this salad is that it can be made ahead of time. Prepping it the day before saves you time on the day of your event and allows the flavors to develop fully. Just be sure to store it in the fridge covered tightly with plastic wrap.

Ingredient Substitutions:

If you like to switch things up or are adjusting to specific dietary needs or preferences, there are several substitutions you can make:

Beans: Swap pinto beans for black or kidney beans for a slightly different flavor and texture.

Cheese: If cheddar isn’t your favorite, try using Monterey Jack, Colby, or even a spicy Pepper Jack for a kick.

Bacon: For a healthier alternative, turkey bacon works well, or you can omit the bacon altogether for a vegetarian version.

Layering Tips:

When layering the salad, try to spread each ingredient evenly across the dish. This ensures that every serving has a balanced mix of flavors and textures. Also, use a clear dish to highlight the colorful layers, which add to the dish’s visual appeal.

Garnish Ideas:

Get creative with your garnishes. Fresh herbs like parsley or cilantro can add a pop of color and fresh flavor. A sprinkle of smoked paprika or a dash of hot sauce on top can also elevate the dish.

Serving Suggestions:

Cornbread Layered Salad pairs well with grilled meats, especially barbeque. It’s also a great side dish for fried chicken, or you can enjoy it on its own as a hearty lunch or light supper.

If you don’t Have a Clear Bowl or Trifle Dish, no worries at all. This salad will impress merely on taste alone, so don’t stress!

If you love church cookbook recipes check out my recipe for Snickerdoodles; Soft and Chewy or for sure Crispy Cookie Coffeecakes. OH and Cream Cheese Cookies!

Who wouldn’t want to go back home to this salad?

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Back Home Cornbread Salad

a flavorful and visually stunning dish perfect for potlucks, family gatherings, or any occasion. Made with layers of crumbled cornbread, creamy ranch dressing, pinto beans, fresh veggies, crispy bacon, and shredded cheddar cheese, this salad is as easy to make as it is delicious. Prepare it ahead of time for a stress-free, crowd-pleasing recipe everyone will love!

Servings 10 people

Calories 566kcal

Author Jent

Ingredients

• 1 16 ounce package cornbread mix or pre-made cornbread
• 1 1 ounce package Ranch dressing mix
• 1 1/2 cups sour cream
• 1 1/2 cups mayonnaise
• 2 15 ounce cans pinto beans, drained and rinsed
• 3 tomatos diced
• 1 cup chopped green or red pepper
• 1 cup chopped green onion
• 1 cup shredded cheddar cheese
• 1 pound bacon cooked and crumbled
• 2 11 ounce cans whole kernel corn, drained

Instructions

Prepare the Cornbread

• Bake the cornbread according to the package instructions, or use pre-made cornbread. Allow it to cool completely before crumbling into bite-sized pieces.

Make the Dressing

• In a medium bowl, mix the ranch dressing packet, sour cream, and mayonnaise until smooth. Set aside.

Layer the Salad

• In a large trifle dish or clear bowl, begin layering the ingredients:
• First Layer: Crumble half of the cornbread evenly across the bottom.
• Second Layer: Add half of the pinto beans, spreading them evenly.
• Third Layer: Scatter half of the diced tomatoes.
• Fourth Layer: Add half of the chopped bell peppers.
• Fifth Layer: Sprinkle half of the green onions.
• Sixth Layer: Add half of the drained corn.
• Seventh Layer: Spread half of the ranch dressing mixture over the layers.
• Eighth Layer: Sprinkle half of the shredded cheddar cheese.
• Ninth Layer: Add half of the crumbled bacon.

Repeat the Layers

• Repeat all the layers using the remaining half of each ingredient. Finish with the dressing on top, followed by cheddar cheese, bacon, and a sprinkle of green onions for garnish.

Chill and Serve

• Cover the salad with plastic wrap and refrigerate for at least 2 hours to let the flavors meld. Serve chilled, and enjoy!

Nutrition

Serving: 1cup | Calories: 566kcal | Carbohydrates: 9g | Protein: 11g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 647mg | Potassium: 304mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1250IU | Vitamin C: 26mg | Calcium: 140mg | Iron: 1mg

The post Back Home Cornbread Layered Salad appeared first on The Farmwife Feeds.

A little sweet, a little tangy. This easy fruit salad will be a hit at home or a pitch-in and is easy to toss together with pineapple, maraschino cherries, and marshmallows!

Tropical Cherry Delight Salad

Can we just take a minute to say THANK YOU to whoever decided that this could be deemed a salad? For real, I had to look up why this was considered a salad. I’m a midwestern girl through and through and we call lots of things salad that aren’t green and leafy. I decided I just liked the idea that I was eating a salad and it was good for me. Why look a gift horse, errrrr salad in the mouth if you don’t have to!

There are literally a million different versions of this type of creamy fruit salad and honestly start with this base recipe and make it your own. We keep it rather simple which is my favorite way, too many textures and flavors aren’t my jam so when I first had this version my Mother-In-Law makes it was perfect!

Some recipes call for Cool Whip as the creaminess, this recipe uses sour cream and some white granulated sugar. It provides a great sweet and tangy flavor to compliment this salad perfectly.

In the recipe, I say to use between 2 and 3 Tablespoons of sugar. We use just 2 Tablespoons but if you would like it just a tick sweeter feel free to go ahead and stir in that extra Tablespoon. This is one of those recipes that the cook gets to taste and make to their liking!

Gather Your Ingredients

• 1 20-ounce can of pineapple tidbits
• 1 12-ounce jar of maraschino cherries
• 15 large marshmallows
• 1 16-ounce container of sour cream
• 2-3 Tablespoons sugar
• 1/2 cup coconut – OPTIONAL

How To Make Tropical Cherry Delight Salad

1. In a medium-sized mixing bowl add all of the sour cream and 2 Tablespoons of sugar, stir to combine. If you like a sweeter taste you can add an additional 1 Tablespoon of sugar – I only add the 2 Tablespoons to ours.
2. Drain the pineapple tidbits – you will not use the pineapple juice in this recipe so you can discard or keep it for another recipe. Add the drained pineapple to the sour cream and sugar mixture.
3. Drain the maraschino cherries – you will not use the cherry juice in this recipe so you can discard or keep it for another recipe.
4. Slice the cherries in half and add to the mixing bowl.
5. Using a knife or scissors cut the large marshmallows into quarters and add them to the mixing bowl.
6. If you are adding coconut to the recipe then go ahead and add it to your mixing bowl as well.
7. Stir the ingredients together carefully to combine.
8. Serve immediately or cover tightly and store in the refrigerator until ready to serve.

Recipe Notes:

The drained maraschino cherries will tend to give your salad a pinkish color if you rinse and pat dry the cherries that will not happen – this is totally up to your preference.

Tips, Tricks, Questions, and Comments

Can I just use miniature marshmallows?

Yes, you most certainly can, but, because there is almost always a but! I tried using the small ones once and I was informed by the family it wasn’t the same! According to my family Gramma (aka my mother-in-law) uses the large ones and that is how it should be. By cutting up the large one there is more sticky middle of the marshmallow to co-exist in the salad, apparently, that is a big deal! That’s the best answer I can give!

What can I do with the pineapple juice instead of wasting it?

Drink it, and the first thing that occurs to me is to drink it in a cocktail! My personal favorite one that has pineapple juice in it is my Yankee Style Hurricane! It would also be great for a tropical taste in your morning smoothie.

Pineapple juice also can be frozen. Simply put it in an airtight container, leaving ½-1 inch of space at the top of the container, so the juice has room to expand as it freezes. It will keep for three months. When ready to use it, defrost it in the fridge the night before serving.

Use that maraschino cherry juice!

And the best way to do that is in cocktails and Shirley Temples! You can make a delicious cherry shake, or cherry cokes, use in a white cake mix for cherry cupcakes!

You can easily freeze it as well. Just like the pineapple juice use an air-tight container or sealable plastic bag, and leave ½-1 headspace for it to expand as it freezes. To thaw defrost in the refrigerator overnight.

I can only find a can of sliced pineapple rings…..

This one is easy! Drain the juice while leaving the pineapple rings in the can. Carefully with a sharp knife insert it into the middle of the rings and slice towards the outside of the can. Do this all the way around and you instantly have pineapple tidbits!

Oranges, Coconut, The Kitchen Sink

Add It, well maybe not the kitchen sink! The great thing about this salad is the versatility to make it the way your family wants it!

Print

Tropical Cherry Delight Salad

A little sweet, a little tangy. This easy fruit salad will be a hit at home or a pitch-in and is easy to toss together with pineapple, maraschino cherries, and marshmallows!

Calories 656kcal

Ingredients

• 1 20 ounce can pineapple tidbits
• 1 12 ounce jar maraschino cherries
• 15 large marshmallows
• 1 16 ounce container sour cream
• 2-3 Tablespoons sugar
• 1/2 cup coconut – OPTIONAL

Instructions

• In a medium-sized mixing bowl add all of the sour cream and 2 Tablespoons of sugar, stir to combine. If you like a sweeter taste you can add an additional 1 Tablespoon of sugar – I only add the 2 Tablespoons to ours.
• Drain the pineapple tidbits – you will not use the pineapple juice in this recipe so you can discard or keep it for another recipe. Add the drained pineapple to the sour cream and sugar mixture.
• Drain the maraschino cherries – you will not use the cherry juice in this recipe so you can discard or keep it for another recipe.
• Slice the cherries in half and add to the mixing bowl.
• Using a knife or scissors cut the large marshmallows into quarters and add to the mixing bowl.
• If you are adding coconut to the recipe then go ahead and add it to your mixing bowl as well.
• Stir the ingredients together carefully to combine.
• Serve immediately or cover tightly and store in the refrigerator until ready to serve.

Notes

The drained maraschino cherries will tend to give your salad a pinkish color if you rinse and pat dry the cherries that will not happen – this is totally up to your preference.

Nutrition

Serving: 0.5cup | Calories: 656kcal | Carbohydrates: 131g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 160mg | Fiber: 2g | Sugar: 104g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 1mg

The post Tropical Cherry Delight Salad appeared first on The Farmwife Feeds.

Winter, Spring, Summer, or Fall cole slaw is a go-to side dish. 

Simple Creamy Cole Slaw

If I’m being completely honest this recipe came about because of my love for celery salt, as well as the overabundance I have in my pantry.

Hi, my name is Jennifer and apparently I hoard celery salt!

I am not a fan of the city of Chicago but I absolutely love Chicago Dogs. Neon green relish and sport peppers are nearly impossible to find around here so I order this Vienna Chicago-Style Condiment Kit and the celery salt is not proportional to the other items. So I have an inordinate amount of celery salt.

Gather You Ingredients

• 3/4 cup mayonnaise use mayonnaise, not salad dressing
• 2 Tablespoons sour cream
• 2 Tablespoons sugar
• 2 Tablespoons white vinegar
• 1/2 Tablespoon dry mustard
• 2 teaspoons celery salt
• salt and pepper to taste

How To Make Simple Creamy Cole Slaw Dressing

1. Whisk all the ingredients together until smooth and well combined.
2. Store in an air-tight container in the refrigerator.
3. When ready to use give a quick stir to combine, and pour as much as you’d like over your shredded cabbage or pre-cut slaw mix.

Recipe Notes:

• If you are using Miracle Whip or a salad dressing instead of mayonnaise please taste before adding all the sugar.
• Nutritional values are for the dressing alone, they do not include the cabbage and will depend on how much dressing you use.
• This recipe is enough dressing for one head of shredded cabbage the way we like ours dressed.

Tips, Tricks, Questions, and Comments

Mayonnaise VS Salad Dressing

said in my best World Wrestling Federation announcer voice

Not to take sides or point fingers but we are talking Hellmans vs. Miracle Whip. I stand firm in the Hellman’s camp! I’m not saying that those who love Miracle Whip are wrong, I sincerely just prefer the taste of mayonnaise. I think the best word I can use to describe it would be “tangy”, it just has a little to much tang and not enough creamy for me!

There is a difference! While very similar and made with many of the same ingredients there is a very distinct difference in taste. Salad dressing contains less fat, fewer calories, and less oil. Mayonnaise has less sugar and fewer additives. When it comes right down to it, the taste is the name of the game!

I specifically say to use mayonnaise in this recipe, but if you are a hardcore salad dressing household I caution you to cut back on adding the additional sugar without first tasting. I want to state for the record I have never made this recipe with Miracle Whip Salad Dressing but it does contain more sugar than mayonnaise.

To Shred or Not To Shred

This is a judgment free zone, I don’t always shred my own cabbage! I love the convenience on busy nights of just grabbing the pre-cut bag of slaw out of the refrigerator. Buying a head of cabbage and shredding it yourself will obviously be a tad cheaper, but I don’t mind paying for convenience. But I never pass up a garden head of cabbage when it is given to me!

Using a knife to chop or shred cabbage works great. I do have a cheap mandalin that I use but holy smokes be careful with those things! I have been victim to knuckle loss and serious fingernail loss which makes me shudder just typing this!

Dress It Up With Color

Most pre-made bags of coleslaw mix have some purple cabbage and carrots shredded in as well! Feel free to add those to your freshly shredded cabbage as well or don’t! It’s all good, carrots add not just color but a slight different flavor and crunchy texture.

Red or purple cabbage is a great add as well. It will have a more peppery flavor than the green cabbage. Interestingly enough it gets it’s color from the pH levels in the soil that it is grown in – even I learned something new when I read that!

Shake That Slaw Up

Looking for different styles of slaw, well I got your back. Try my Smoky Bacon Slaw for a little spice and for the love of bacon!

For a lighter-tasting salad with extra flavor, beans, and corn try Cilantro Cole Slaw! This Simple Creamy Cole Slaw Dressing would be perfect on these recipes as well!

If you are more of a vinegar based coleslaw person verses the creamy give this recipe for Sweet and Sour Coleslaw a try from my friends over at These Old Cookbooks!

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Simple Creamy Cole Slaw Dressing

The perfect homemade creamy slaw dressing to use on fresh garden cabbage or a bag of pre-cut cole slaw mix.

Calories 1306kcal

Ingredients

• 3/4 cup mayonnaise use mayonnaise not salad dressing
• 2 Tablespoons sour cream
• 2 Tablespoons sugar
• 2 Tablespoons white vinegar
• 1/2 Tablespoon dry mustard
• 2 teaspoons celery salt
• salt and pepper to taste

Instructions

• Whisk all the ingredients together until smooth and well combined.
• Store in an air-tight container in the refrigerator.
• When ready to use give a quick stir to combine, pour as much as you'd like over your shredded cabbage or pre-cut slaw mix.

Notes

If you are using Miracle Whip or a salad dressing instead of mayonnaise please taste before adding all the sugar.

Nutritional values are for the dressing alone, they do not include the cabbage and will depend on how much dressing you use.

This recipe is enough dressing for one head of shredded cabbage the way we like ours dressed.

Nutrition

Calories: 1306kcal | Carbohydrates: 27g | Protein: 3g | Fat: 132g | Saturated Fat: 22g | Polyunsaturated Fat: 76g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 5727mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 260IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 1mg

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Let’s count them down:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

It’s funny what a pandemic quarantine brings out in a person. I am now a bread snob and have a freezer full of Ziploc bags of heels and random slices of bread!

The first time I went to the grocery store as they were implementing the “shelter in place” order the bread aisle was empty. Literally empty, there were 2 packages of hot dog buns and 1 loaf of what was labeled “artisan” bread, so I grabbed it!

Dude, that was the best loaf of bread ever, and not just because it was during a crisis! Like, legit, it was sturdy, soft and delicious. I love a good fresh loaf of white sandwich bread but I am now a bread snob!

But after I realized how good it was I couldn’t bring myself to just throw away the heels like I do with a regular sandwich loaf so homemade croutons and hoarding heels in my freezer it was.

Homemade Croutons

The great thing about this recipe and croutons is, literally any bread will work. So when I get ready to make these I go digging through my freezer and use up everything I have stashed. White bread, wheat bread, oatmeal bread, sourdough bread, butter bread……I suddenly feel like the Forrest Gump of bread!

These are the perfect crouton on any of my salads:

• Olive Garden Salad at home
• Grilled Chicken Caesar Salad
• Turkey Chef Salad

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Homemade Croutons

Easy croutons for salads and soups made from leftover bread or buns.

Ingredients

• 8 cups cubed, roughly cut up bread or buns approximately 15 slices
• 1 cup butter
• 1-1½ Tablespoon onion powder
• 1-1½ Tablespoon garlic powder
• 1 teaspoon salt

Instructions

• Cut your bread into cubes any size you like, they don't have to be perfect and they don't have to be all the same size!
• Melt butter in a microwave-safe bowl, once melted add the onion powder, garlic powder and salt - with a whisk give it a good mixing - if you let it sit before pouring over the bread be sure to give a quick stir again.
• Place all your bread cubes in a large mixing bowl, pour your butter mixture over the bread cubes and stir to coat.
• Line a large cookie sheet with parchment paper and spread the coated bread cubes out as best you can in a single layer - again we aren't looking for perfection or for them to not be touching - this way each crouton will be just a little different in texture and crunchiness!
• Bake in a pre-heated 350° oven for 20-25 minutes. I like to give mine a toss about 10 minutes into the baking and then every 5 minutes or so after that until they are done to my liking. We eat a very soft crouton with light toasting - you can totally bake them longer to a crunchier crouton if you like!

The post Homemade Croutons appeared first on The Farmwife Feeds.

We are big fans of BIG salads around here! Winter, Spring Summer or Fall. We are so blessed with a great constant supply of fresh fruits and vegetables year round that making a salad is easy.

Now don’t get me wrong a salad in the summer as the tomato and zucchini and cucumbers are garden fresh is ultimately hands down a favorite. But the fact that we can get fresh veggies the entire year would probably throw my great grandparents for a loop.

I think that is one reason that salads make such a great use of holiday leftovers like ham and turkey. A great protein source in salads and while most people only cook turkey at Thanksgiving you still have access to those vegetables that make a salad great!

Turkey Chef Salad

Of course for me I’m all about the bacon, cheese and hard boiled eggs on a loaded salad! And if you prefer homemade croutons my Grilled Chicken Caesar Salad has a great recipe for those included in the post!

Other Salads That We Love:

• Grilled Chicken Caesar Salad
• Southwest Fajita Steak Salad
• Olive Garden Salad at home

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Turkey Chef Salad

A great way to use up leftover turkey and have a veggie full healthy meal in no time! A salad is all you and what you like and have available - MAKE THE SALAD YOURS

Ingredients

• 1 24 ounce bag classic garden blend salad or your choice of lettuce
• 2-3 cups cubed cooked turkey
• 3 tomatos
• 1 small cucumber, sliced or diced
• 4 hard boiled eggs, peeled and sliced or diced
• 1 cup shredded cheese - dealers choice
• 3/4 cup bacon crumbles
• 2-3 handfuls croutons
• Any other item you love on your salad
• Favorite Dressings

Instructions

• You can mix all ingredients in a big serving bowl or make individual salads already plated
• This isn't so much a recipe as an idea, make the salad the way you and your family will eat it!

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

The post Turkey Chef Salad appeared first on The Farmwife Feeds.

The layers in this salad make me happy individually but together make me feel like that cartoon dog from when I was a kid.  You know the one that would eat something, float up in the air and then slowly float down with a dreamy look on his face………

SNUFFLES!

I had to Google it to remember his name, but exactly like Snuffles the dog! I have been on a sweet and salty kick so this fits right in! I’ve been eating Chips Ahoy cookies and Sour Cream and Cheese potato chips together recently – weird but true. Don’t knock it till you try it!

Blueberry Pretzel Salad

So this is a spin on Strawberry Pretzel Salad, which is always a huge hit at pitch-in’s and family dinners. This version doesn’t use Jello or frozen fruit but I think you could totally make it that way!

And again I have to re-iterate that when you can have this much sugar and sweet goodness at the beginning of the line of a pitch-in because it’s called a salad and not a dessert make this an amazing time to be alive!

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Blueberry Pretzel Salad

Ingredients

Blueberry Layer

• 3 pints fresh blueberries
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 Tablespoon lemon juice
• 3 Tablespoons corn starch
• 3 Tablespoons water

Pretzel Layer

• 2 cups crushed pretzels
• ¾ cup melted butter
• 3 Tablespoons sugar

Cream Cheese Layer

• 8 ounce package cream cheese room tempreture
• 8 ounce container Cool Whip
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

Blueberry Layer

• Combine blueberries, sugar, lemon juice and vanilla in a saucepan - cook over medium heat, stirring until comes to slow boil. Boil for 2-3 minutes
• Combine corn starch and water throughly, after blueberries have boiled remove from heat and slowly drizzle in while stirring the corn starch mixture. Set aside to cool
• Can be made ahead of time and stored in refrigerator

Pretzel Layer

• Crush 2 cups of pretzels, stir in melted butter and sugar
• Press mixture into a 9x13 dish, bake for 8-10 minutes in a 350° pre-heated oven
• Allow to cool completely before assembling

Cream Cheese Layer

• With electirc mixer combine cream cheese and powdered sugar until fluffy
• Fold in Cool Whip

Assembly

• Carefully spread the Cream Cheese Layer on top of the pretzel crust once it has cooled - be sure to get all the way up to the edges of the pan!
• Spread cooled blueberry mixture on top of chream cheese layer
• Store in refrigerator until time to serve - great dish to make ahead as the colder the better!

Linked up to Weekend Potluck – CHECK IT OUT

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

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The great thing about salads is they can be customized to each family member……within reason!

Someone doesn’t like green onions, leave them off!  Someone loves green onions, give them extra. It’s the same with any ingredient in a salad really, it can be about making it what works for each person without having to make a bunch of different dishes.

This is a great lunch option for work as well, because you can prep everything the night before, even the steak. Fry or grill a couple of steaks while you are cooking dinner or prepping meals – steak is amazing cold.  Or if you prefer you can re-heat it before you put it on your salad at lunchtime!

Black and Bleu Salad

This salad fascinates me because it brings 3 pretty bold flavors together and make them really work. Caesar dressing and bleu cheese both are bold flavors, add in the salty, nutty taste of the parmesan and it always surprises me how well they meld together.

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Black and Bleu Salad

Author Jent

Ingredients

Per Salad

• 1 6-8 ounce steak of your choice - sirloin works great so does a filet
• 3-4 handfuls of your favorite lettuce mix-iceberg romaine, American blend
• 2 green onions sliced
• 3 ounces of crumbled bleu cheese
• Parmesan cheese shavings
• Favorite croutons
• 1 Roma tomato cut into wedges
• Favorite Caesar salad dressing

Instructions

• Grill or fry your steak to the doneness you prefer, beef steaks should b cooked to at least 145 degrees
• Prepare salad-start with lettuce, sprinkle on green onions, add tomato wedges, bleu cheese crumbles
• Pour on salad dressing
• Slice cooked steak and lay on top
• Finish with croutons and parmesan cheese shavings

The great thing about salads is they can be fixed anyway you like

Linked up to Meal Plan Monday

More of my favorite salads:

Southwest Fajita Steak Salad

Grilled Chicken Caesar Salad

Olive Garden Salad at Home

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I got this recipe from my sister’s mother-in-law and it has quickly become a staple on our Thanksgiving table.

Why is it things always taste better when someone else makes them?  The first time I tried to make this – well let’s just say it tasted alright but wasn’t pretty to look at!  I was so excited too, I had made my first Jello salad!  Yep you read that right this is the first Jello salad I ever made – and to be honest the only one.  I’m a little bit of a Jello purist, I am normally not a fan of things floating around in my Jello!

But this changed my mind!  Remember to let your Jello set up a bit before adding the other ingredients or the cranberries sink to the bottom and the nuts float to the top, and well it’s just not the same!

Granny’s Cranberry Jello Salad

I know cranberry salad is historically a Thanksgiving tradition but this is so easy and good, it could be used for any meal, a pitch-in favorite or as my son likes, a great afternoon snack!

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Granny's Cranberry Jello Salad

Author Jent

Ingredients

• 1 6 ounce box of cherry jello
• 1 can of whole berry cranberry sauce
• 1 cup of sour cream
• 1/2 cup of pecans

Instructions

• Prepare jello according to directions and allow to slightly start setting up in the refrigerator
• Add remaining ingredients, stir thoroughly and allow to completely set up in the refrigerator
• BONUS - can be made a day ahead of time

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