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!

Print

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

The post Simple Creamy Cole Slaw Dressing appeared first on The Farmwife Feeds.

Is there anything better than eating your veggies in dip form?

If you are one of those people with a green thumb and garden fresh vegetables coming out of your ears, you need this recipe.

If you are one of those people without a green thumb but have garden fairies leaving veggies on your porch at night, you need this recipe!

We all need this recipe!

Creamy Cucumber Dip

This works so well with fried vegetables, grilled vegetables, sauteed vegetables, raw vegetables, and roasted vegetables!

You can use whatever method you normally use for shredding things like cheese and the such. I love a simple box grater. I like the 4 sided ones with coarse, medium, fine and zesting

And I see you eyeing that fried zucchini that I’m dipping in the pictures! Well that is made in the air fryer and is ah-maze-ing!

Other dip recipes:

• Fiesta Ranch Dip
• Corn and Black Bean Salsa
• 3 Ingredient Everything Bagel Dip

Print

Creamy Cucumber Dip

A delicious dip for all the things made with shredded cucumber and lots of seasoning!

Calories 1233kcal

Ingredients

• 1 cup shredded cucumber, packed tight
• 1/4 cup grated onion
• 1 teaspoon worcestershire sauce
• 1 splash favorite hot sauce
• 2/3 cup mayonnaise - not salad dressing
• 1/3 cup sour cream
• 3/4 teaspoon salt
• 1½ teaspoons white vinegar
• 1/2 teaspoon garlic powder
• 1½ teaspoons sugar

Instructions

• Mix all ingredients together in a bowl. You can use a hand mixture to break up the cucumber more if you like or you can stir by hand.
• This is best made the day before so that all the flavors can work together. Put in an airtight container and store in the refrigerator until ready to serve.

Nutrition

Calories: 1233kcal | Carbohydrates: 19g | Protein: 5g | Fat: 127g | Saturated Fat: 25g | Polyunsaturated Fat: 67g | Monounsaturated Fat: 29g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 2800mg | Potassium: 432mg | Fiber: 2g | Sugar: 14g | Vitamin A: 676IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 1mg

The post Creamy Cucumber Dip appeared first on The Farmwife Feeds.

I’ve made this with freezer corn that we have put up and with corn from the grocery store. Either provide a great foundation for this soup that is a meal.

I love my dutch oven and this soup is ideal for it. There are tons of options on Amazon, depending on the size you want! My Crusty No Knead Dutch Oven Bread would be a perfect complement to this soup.

Creamy Corn Chowder

Recipe Tips:

• If you have fresh corn-use it! This is delicious with frozen grocery store corn but using fresh frozen corn in the winter makes this a truly warm hug! 
• YES, it calls for a pound of bacon! You can definitely use less, but don’t!
• I have 3 ways to cook bacon and you don’t have to saute the onions in the bacon grease, but you should!
• You could totally add cooked crumbled sausage to this soup for more protein.

You might also love my Crab and Corn Chowder!

Print

Creamy Corn Chowder

Hearty and filling, a soup that is a full meal.

Ingredients

• 1 pound bacon
• 1 medium onion - diced
• 1 medium potato - peeled and cubed small
• 2 cups chicken broth
• 3 cups frozen or fresh off the cob corn
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1½ cups milk
• 4 teaspoons flour
• 2 cups shredded cheese

Instructions

• In a pan or dutch oven large enough for all the soup fry your bacon - you can cut it up into small pieces before you fry or crumble it later
• Once bacon is done remove from the pan leaving the grease - set bacon aside
• Leaving 2-3 Tablespoons of bacon grease in the pan saute the onions in it for a few minutes until they start to soften and are tender but not brown
• Stir in the chicken broth and potato cubes, bring to a boil, reduce heat and simmer for 10 minutes
• Stir in the corn and simmer for 10 more minutes until potatoes and corn are tender-stirring occasionally
• In a small bowl whisk the flour, milk, salt and pepper together until combined - slowly stir into soup - cook and stir until slightly thickened and bubbly
• Stir in half of the cooked bacon - serve with remaining bacon and shredded cheese on top

Notes

Optional garnish: parsley, green onions

The post Creamy Corn Chowder 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!

Print

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.

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!

Print

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.

This is such a fun and easy alternative to Mexican Street Corn. This can feed a crowd all the same flavors without the last-minute prepping and grilling.

This is super simple to customize the spiciness of. Want it a little more spicy and tangy? Add more of the Tajin Seasoning. Everybody likes it different – set the seasoning out on the table so those who want more can add all they want to their serving!

I am a relatively new fan of the Tajin Seasoning but now I want it on everything!

Mexican Street Corn Salad

I’m a light char on my corn but char away to your liking.

There is no wrong way here!

Serve this immediately at room temperature, store it in the refrigerator for later and serve cold or heat it up in the microwave for a warm side-dish. There is absolutely no wrong way with this recipe.

This is the perfect side dish for my Lime Grilled Shrimp with Creamy Dipping Sauce. Make a double batch of the dressing for this salad and your dipping sauce for the shrimp is done!

Print

Mexican Street Corn Salad

All the flavors of traditional Mexican Street Corn in the ease of a salad you can make ahead! Serve warm or chilled!

Ingredients

• 12 ears of fresh sweet corn
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tablespoon fresh lime juice
• 1 teaspoon lime zest
• 2 teaspoons Tajin Seasoning more if you want - add to taste
• 1-2 Tablespoons cilantro, chopped more for garnish if you want
• ½-¾ cup crumbled cotija cheese
• lime wedges to serve optional

Instructions

• Shuck and wash the sweet corn, grill on medium-high heat until corn is slightly charred and cooked, about 10-12 minutes. Allow corn to cool and cut off the cob - I used 12 ears of corn and yielded approximately 6 cups of corn.
• In a large bowl combine the sour cream, mayonnaise, lime juice, lime zest, Tajin Seasoning and cilantro- stir to mix into a dressing
• Add your corn and cotija cheese to the large bowl with the dressing and toss to coat all the corn with the dressing and mix in the cheese.
• Serve! Can serve immediately at room temperature, can serve cold from the refrigerator or you can reheat in the microwave for a warm side-dish.

The post Mexican Street Corn Salad appeared first on The Farmwife Feeds.

This sauce is so super easy to make. Three ingredients, seriously, just three. Mix them together and serve!

I call it fry sauce because I started making it to serve with my Loaded Steak Fries but let’s be real, we eat this stuff on everything. Regular fries, tater tots, hamburgers, used as a veggie dip, heck eat it with a spoon-I won’t tell anybody! This dip works great for almost anything!

Spicy Ranch Fry Sauce

Feel free to play around with the amount of cayenne pepper you use. If you like it super hot and spicy add more.

This is a super easy base recipe you can totally make to your family’s liking and will fast become a favorite!

This recipe is easily doubled, tripled and quadrupled. It keeps in the refrigerator in an airtight container great. I love to keep things like this in cute jars like that come with labels. 

It makes me feel like my life is organized, even if it’s only my dipping sauces. But for reals, dipping sauces are super important!

Print

Spicy Ranch Fry Sauce

A quick easy fry sauce with 3 ingredients that everyone will love.

Ingredients

• 1/2 cup Ranch Dressing
• 1/2 teaspoon cayenne ground pepper
• 1 teaspoon chili powder

Instructions

• Combine all 3 ingredients in a bowl, stir to combine completely and serve!

Notes

Store in an airtight container in refrigerator.

The post Spicy Ranch Fry Sauce appeared first on The Farmwife Feeds.

We go through salsa like Grant through Richmond in this house. And to be perfectly honest we buy most of it because I forget how easy and delicious homemade is.

Chris would eat salsa with a spoon, he loves it that much. I’m not even kidding when I say we have run out of chips before and I caught him. He says the chips are the calorie-laden part so why not just eat it with a spoon!!

This salsa can be made in the food processor or a blender. You are looking to pulverize the tomato, onion, and jalapeño so either appliance can accomplish that! I just have a small 3 cup food processor so I process in small batches.

This recipe also makes a great pico – the exact same ingredients only you just dice the tomatoes, onions, and jalapeño to a fine dice. No need to put them in the food processor.

And my salsa bowl and spoon…….. All the hearts for Mud Pie!

Quick Easy Homemade Salsa

Salsa is a great year-round snack that always tastes summer fresh. With access to fresh vegetables all year its a summer taste even in the winter!

Let’s chat for a moment about choosing tomatoes for salsa!  All tomatoes will work, but I will say that a good meaty tomato makes the best salsa in my opinion. A good salsa is about the chunks so the meat is the important part, the juice will follow naturally as the salt interacts with the tomato.

This recipe works great for with my Crock Pot Chicken Tacos for an easy Taco Tuesday!

Print

Quick Easy Homemade Salsa

A fresh easy salsa made quickly using a food processor or blender.

Ingredients

• 3 cups rough chopped chunks of fresh tomatoes
• 1/2 cups rough chopped white onion
• 1-2 jalapenos - seeded and rough chopped
• 1/3-1/2 cup fresh cilantro-depending how well you like cilantro
• 1 Tablespoon vegetable oil
• 1 teaspoon white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• more salt to taste if needed

Instructions

• Add the chunks of tomatoes, onions, jalapenos and cilantro to your food processor or blender - process until well blended and no large chunks remain
• Pour into a large bowl - add vegetable oil, vinegar, salt and pepper - stir well to combine
• TASTE TEST - add more salt to taste if necessary
• If there is any left store in an air tight container in the refrigerator

Linked To Weekend Potluck – Check it Out!

The post Quick Easy Homemade Salsa appeared first on The Farmwife Feeds.

While I love creamed spinach it has taken some trial and error – and eating a lot of creamed spinach – to come up with a recipe I loved!

I love this version because it works for both stovetop or oven method! Make this ahead and heat in a casserole dish in the oven later or serve it directly from the stove top!

This version has just a couple of steps but are so worth it!

First step is the creamy goodness!

A combinations of butter and flour to make a rue. Then adding in the half and half and cream cheese for delicious base for your spinach.

Second is sautéing the onions! This makes them soft and buttery to blend in.

Then you get to mix the creamy goodness all together – well worth the simple steps – I promise!

This is a perfect side dish for pork chops or a perfectly grilled steak!

Creamed Spinach

This recipe works for me because I love the creaminess of the cream cheese…..well duh, and the saltiness of the parm. And you know, the fact there is a vegetable hidden in all that cheese!

Print

Creamed Spinach

A rich delicious creamy spinach that can be eaten immediatly or made ahead and baked.

Ingredients

• 5 Tablespoons butter
• 1/4 cup all purpose flour
• 1/4 teaspoon salt
• 1 cup half and half
• 2 Tablespoons minced onion
• 2 10 ounce packages frozen chopped spinach- thawed
• 1/4 cup water
• 4 ounces cream cheese
• 1/4 cup shredded parmesan cheese plus additional for garnish

Instructions

• In a saucepan over medium ow heat melt 3 Tablespoons of butter then stir in the flour and salt until creamed
• Slowly stir in the half and half, then add the cream cheese-constantly whisking until it becomes thick and smooth. Remove from heat and set aside.
• In a saucepan suate the onion in the remaining 2 Tablespoons of butter - till soft and translucent
• Add the spinach and the water to the sauted onion, stir, reduce heat to low - cover, stirring occasionally and cook for about 8 minutes
• Stir in the prepared sauce and shredded Parmesan until completely combined - serve or you can bake in a casserole dish with additional shredded parmeasan in a 350 degree pre-heated oven for 10 minutes.

The post Creamed Spinach appeared first on The Farmwife Feeds.

I was ordering groceries on-line the other day and I ran across the most amazing thing – a frozen package of already chopped three colors of bell peppers and onions!  This may not be new to you all but it was for me and I got super excited!

Well I put 2 bags in my virtual cart with absolutely no idea what I was going to make with it.

Then one evening in a pinch for supper to be on the table it came to me!  Fry them up in a cast iron skillet and some boneless chops and serve with a quick wild rice mix!

It.Was.Delicious.

Easy Skillet Peppers, Onions and Pork Chops

Print

Easy Skillet Peppers, Onions and Pork Chops

Author Jent

Ingredients

• 4 boneless pork chops
• 12 ounce bag of 3 Pepper and Onion Blend
• 1 Tablespoon vegetable oil

Instructions

• Heat vegetable oil in skillet over med-high heat
• Once hot add pepper and onions and sauté till tender
• Once vegetables are tender push to the side and add pork chops
• Brown on each side for 3-4 minutes on each side until done, pork should be cooked to an internal temperature of 145 degrees

Linked up to Weekend Potluck – Check it out!

This post is sponsored by Indiana’s 3,000 pig farmers who encourage you to Fork More Pork when planning your meals, but the opinions are all my own!

Check out www.forkmorepork.com  and Indiana Pork Farmers Facebook page!

The post Easy Skillet Peppers, Onions and Pork Chops appeared first on The Farmwife Feeds.