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

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

What Is Creamed Chipped Beef?

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

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

Why You’ll Love This Recipe

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

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

And honestly, those are usually the best ones.

Buddig vs. Jarred Dried Beef

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

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

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

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

Ingredients You’ll Need

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

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

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

How To Make Creamed Chipped Beef Gravy

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

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

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

Serve hot over biscuits or toast!

Farmhouse Lard Buttermilk Biscuits

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

Tips for the Best Gravy

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

Add the milk slowly, stirring constantly to prevent lumps.

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

What to Serve with Creamed Chipped Beef

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

A Few Things People Always Ask About Creamed Chipped Beef

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

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

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

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

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Creamed Chipped Beef Gravy (SOS Recipe)

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

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

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 203kcal

Author Jent

Ingredients

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

Instructions

Prepare The Beef

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

Brown The Beef

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

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

Make The Roux

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

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

Add The Milk

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

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

Thicken The Gravy

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

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

Season and Serve

• Stir in black pepper and adjust seasoning if needed.

  Serve hot over biscuits or toast.

Notes

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

Nutrition

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

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

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

Tender and shreddable are not the same thing!

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

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

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

This recipe is written with that distinction in mind.

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

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

Why Cooking A Frozen Roast In The Instant Pot Works

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

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

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

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

Instant Pot Frozen Beef Roast (Shreddable)

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

Cook Time Breakdown

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

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

90 Minutes

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

105 Minutes

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

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

Best Cuts of Beef To Use

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

Good Options

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

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

• Sirloin
• Tenderloin
• “Quick cook” cuts

Does Cooking Longer Make It Shred Better?

Yes — up to a point!

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

How Long Is Too Long?

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

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

Why The Seasoning In Simple

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

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

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

Why This Is A Perfect Meal Prep & Freezer Meat Recipe

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

For Meal Prep

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

For Freezing

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

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

Final Thoughts

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

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

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

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Instant Pot Freezer Meal Shredded Beef

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

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8

Calories 106kcal

Ingredients

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

Instructions

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

Notes

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

Additional Cooking Time Notes

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

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

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

Nutrition

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

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

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

Homemade 2 Ingredient Buttermilk Biscuits

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

Self-Rising Flour

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

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

Buttermilk

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

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

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

Let’s Make Biscuits

Prepare Your Dough:

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

Knead and Shape

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

Bake the Biscuits

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

Enjoy

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

Tips and FAQ’s

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

Tips for Success

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

Common Questions

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

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

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

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

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

Other Biscuit and Bread Recipes:

Cream Cheese Buttermilk Cinnamon Sugar Biscuits

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

Check out this recipe

Farmhouse Lard Buttermilk Biscuits

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

Check out this recipe

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

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

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Homemade 2 Ingredient Buttermilk Biscuits

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

Servings 10 biscuits

Calories 158kcal

Ingredients

• 3 cups self rising flour
• 1½ cups buttermilk

Instructions

Prepare the Dough:

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

Knead the Dough:

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

Shape the Biscuits:

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

Preheat the Oven:

• Preheat your oven to 425°

Baking Options:

Cast Iron Skillet Method

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

Cookie Sheet Method

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

Serve:

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

Nutrition

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

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

Foil Packet Potatoes and Onions (Grill or Oven Recipe)

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

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

Gather Your Ingredients

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

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

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

Let’s Make Foil Packet Potatoes and Onions

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

Tips, Tricks, and Questions Answered

Can I make these ahead of time?

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

What kind of potatoes work best?

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

Can I add meat to the packet?

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

What if I want crispy edges?

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

What temperature should the grill be?

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

Do I have to use butter?

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

Why I Love This Recipe

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

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

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

Steakhouse Grilled Steaks At Home

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

Check out this recipe

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Foil Packet Potatoes and Onions

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

Course Side Dish

Cuisine American, Farmhouse

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Calories 304kcal

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

Grandma’s Rhubarb Crumb Bars

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

Gather Your Ingredients

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

For the rhubarb filling:

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

For the oat crumble:

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

Let’s Make Grandma’s Rhubarb Crumb Bars

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

Step 1: Cook the Rhubarb Filling

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

Step 2: Mix the Crumble

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

Step 3: Build the Bars

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

Step 4: Bake

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

Tips, Tricks, and Questions Answered

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

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

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

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

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

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

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

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

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

More Rhubarb Recipes

Strawberry Rhubarb Cobbler

A simple layered cobbler with classic strawberry and rhubarb.

Check out this recipe

Easy Rhubarb Jam

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

Check out this recipe

Strawberry Rhubarb Pie

Check out this recipe

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

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

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Grandma’s Rhubarb Crumb Bars

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

Course Breakfast, Breakfast Treat, Dessert

Cuisine American, Farmhouse

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 15 medium bars

Calories 326kcal

Ingredients

For the Rhubarb Filling

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

For the Crumble

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

Instructions

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

  Stir occasionally until thickened, about 8 minutes.

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

Notes

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

Nutrition

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

The post Grandma’s Rhubarb Crumb Bars appeared first on The Farmwife Feeds.

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.

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.

To quote my taste-tester (AKA my husband):

“A very well-balanced margarita, and I can taste the tequila without it being too much!”

Mistletoe Margaritas

If you’re hosting a Christmas party, planning a holiday gathering, or just looking for a festive drink to sip by the fire, this easy-to-make cocktail is a showstopper. Its vibrant red hue and garnish options—like fresh cranberries and sprigs of rosemary—make it as visually stunning as it is delicious. It’s the ideal addition to your repertoire of holiday drink recipes.

This holiday margarita recipe tastes amazing, but it’s also simple to mix up in a pitcher for serving a crowd or to make one glass at a time for cozy nights in. With ingredients easy to keep on hand, it’s a hassle-free option that doesn’t skimp on flavor. Whether you’re a tequila connoisseur or just dipping your toes into cocktail-making, this recipe is approachable and sure to impress. Raise your glass and let the holiday magic flow with every sip of this festive margarita!

Grab The Goods

• 2 limes for juicing and rimming glasses
• 2½ cups cranberry juice
• 2½ cups orange juice
• 2 cups lemon/lime soda 7Up or Sprite
• ¼ cup simple syrup
• ½ cup maraschino cherry juice
• 2 cups tequila
• cranberries and rosemary sprigs garnish – optional
• rimming salt optional
• rimming sugar optional

Let’s Mix A Pitcher of Cocktails

1. Prepare the Glasses:
2. Mix the Margarita:
   • In a large pitcher, combine the cranberry juice, orange juice, maraschino cherry juice, simple syrup, and juice of 1 lime.
   • Add the tequila and stir to blend.
3. Add the Fizz:
   • Just before serving, pour in the lemon-lime soda (7Up or Sprite) and gently stir to keep the carbonation intact.
4. Serve the Margaritas:
   • Fill the prepared glasses with ice and pour the margarita mixture over the ice.
5. Garnish:
   • Add fresh cranberries and a sprig of rosemary to each glass for a festive touch.
6. Enjoy:
   • Serve immediately and toast to the holiday season.

This recipe makes enough for about 6-8 servings, perfect for your next holiday gathering!

Tips, Tricks, Comments, and Questions

Chill

Chilling your ingredients is a simple but important step in making cocktails. Cold ingredients keep your drink refreshingly cool and help maintain its ideal balance of flavors. When juices, mixers, and spirits are chilled before mixing, they blend more smoothly, reducing the need for excessive ice that can dilute the drink. For cocktails like margaritas, where flavor and consistency are key, chilled ingredients enhance the crispness of citrus and the boldness of the alcohol.

Mocktail

Absolutely! To make a mocktail version, skip the tequila and replace it with extra cranberry juice, orange juice, or even a splash of club soda for some extra fizz. It’ll still be just as festive and delicious!

Tequila

Silver (blanco) tequila is the best choice for this recipe because its clean, crisp flavor lets the fruit juices shine. If you prefer a slightly warmer, more robust taste, reposado tequila can also work beautifully.

Rim The Glass

When it comes to rimming your Mistletoe Margarita glass, the great debate arises: salt or sugar? While the classic margarita often leans toward a salted rim, this festive version opens the door to the sweet, sparkling charm of a sugared rim. Here’s the scoop so you can choose your side—or maybe even mix it up!

Why Sugar?

The fruity blend of orange juice, cranberry juice, and Sprite in this holiday margarita leans on the sweeter side, making sugar the natural complement. A sugared rim adds a frosty, sparkling look that screams Christmas cheer. Plus, the sweetness enhances the tartness of the cranberry juice while balancing the tangy tequila, creating a perfect harmony in every sip.

Why Salt?

For traditionalists and those who love the contrast of salty and sweet, a salted rim can still work beautifully. Salt amplifies the citrus notes of the orange juice and adds an earthy depth to the tequila, cutting through the sweetness for a more balanced flavor. If you’re a fan of that signature margarita bite, go salty!

Why Not Both?

Feeling indecisive? Try a half-salt, half-sugar rim—it’s the best of both worlds and lets your guests decide their preference with each sip. Whether you choose sugar, salt, or both, this cocktail’s flavors are sure to shine. Just don’t skip the garnish—it’s the holiday cherry (or cranberry) on top!

Print

Mistletoe Margaritas

A pitcher full of a festive holiday cocktail combining orange juice, cranberry juice, tequila, Sprite, and simple syrup. Salt or sugar on the rim and garnish with cranberries and rosemary.

Servings 8 glasses

Calories 137kcal

Ingredients

• 2 limes for juicing and rimming glasses
• 2½ cups cranberry juice
• 2½ cups orange juice
• 2 cups lemon/lime soda 7Up or Sprite
• ¼ cup simple syrup
• ½ cup maraschino cherry juice
• 2 cups tequila
• cranberries and rosemary sprigs garnish – optional
• rimming salt optional
• rimming sugar optional

Instructions

• Cut one lime in half and rub it around the rims of your margarita glasses.
• Dip the rims into a shallow plate of sugar or salt, whichever you prefer (or both) and set glasses aside.
• In a large pitcher, combine the cranberry juice, orange juice, maraschino cherry juice, simple syrup, juice from one lime, and tequila. Stir well to mix.
• Just before serving, pour in the lemon-lime soda (7Up or Sprite) and ice. Gently Stir to keep the carbonation intact.
• Fill the prepared glasses with ice and pour the margarita mixture over the ice.
• Add fresh cranberries and a sprig of rosemarty t each glass as garnish.

Notes

This recipe makes enough for 6-8 servings.

Nutrition

Calories: 137kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 16mg | Potassium: 265mg | Fiber: 1g | Sugar: 32g | Vitamin A: 199IU | Vitamin C: 51mg | Calcium: 24mg | Iron: 1mg

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Santa cookies and checking livestock are two traditions in this house on Christmas Eve that are my favorite. Our kids are past the Santa age but late at night making sure everything is perfectly placed under the tree I he appreciates the snack!

Easy Gingerbread Sandwich Cookies

Holiday baking should be simple, fun, and festive. That’s where Pillsbury Gingerbread Sandwich Cookies rolled in sprinkles shine. These cookies are not just a treat but a show-stopping centerpiece for your dessert table. This recipe transforms store-bought ingredients into homemade magic, made with Pillsbury pre-made gingerbread cookie dough, creamy Pillsbury vanilla frosting, and a colorful assortment of sprinkles.

Gingerbread cookies’ warm, spiced aroma is synonymous with the holiday season and my favorite holiday flavor. Thankfully, Pillsbury’s pre-made dough makes achieving that festive flavor effortless. Whether you’re short on time or want to avoid the hassle of making dough from scratch, Pillsbury comes in clutch. They’re soft yet sturdy enough to hold the rich, creamy frosting that creates the ultimate sandwich cookie experience.

Ingredients To Gather

• 1 30-ounce package of Pillsbury Gingerbread Cookie Dough
• 2 tubs of Pillsbury vanilla frosting
• holiday sprinkles
• 1 cup flour for rolling out dough

How To Make Pillsbury Easy Gingerbread Sandwich Cookies

1. Preheat your oven to 350°
2. Lightly dust your work surface and rolling pin with flour to prevent sticking.
3. Roll out the cookie dough to about 1/4 inch thickness and use a cookie cutter (circle, gingerbread man) to cut out cookies.
4. Place the cut-out cookies on an ungreased baking sheet, leaving about 1 inch of space between them
5. Bake in a preheated oven for 8-10 minutes, until the edges are firm but not browned. (time may depend on the size of your cookie cutouts so watch them closely)
6. Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
7. Once the cookies are fully cooled, add a generous layer of Pillsbury vanilla frosting on the flat side of one cookie. You can pipe the icing using a frosting bag and tip or use a knife and spread evenly.
8. Top with another cookie to create a sandwich. Pressing gently to endure the icing spreads to the edges.
9. Pour your holiday sprinkles onto a plate or shallow dish.
10. Roll the edges of each sandwich cookie in the sprinkles, pressing lightly to be sure they stick to the icing.

Tip, Tricks, Comments and Questions

How Do I Make My Gingerbread Cookies Evenly Thick?

Roll the dough between two sheets of parchment paper to ensure all your gingerbread cookies bake evenly. Use rolling pin guide rings or place two wooden dowels of equal thickness on either side of the dough as you roll it out. This trick guarantees perfectly uniform cookies, which are ideal for making sandwiches.

Can I Use Different Icing Flavors for This Recipe?

Absolutely! Pillsbury Vanilla Frosting is a classic choice, but you can switch things up with Pillsbury Cream Cheese Frosting or even chocolate frosting for a richer flavor. Adding a drop or two of food coloring to the frosting can also make the cookies even more festive. Taking these to a party match the color and sprinkles to the theme!

What Are the Best Sprinkles for Gingerbread Sandwich Cookies?

Holiday-themed sprinkles work best for this recipe. For a traditional Christmas look, look for a mix of red, green, white, and metallic sprinkles. You can add candy shapes like snowflakes, stars, or mini Christmas trees to make your cookies stand out.

How Can I Prevent My Gingerbread Cookies from Spreading?

To maintain the cookie shape during baking, chill the cut-out dough in the refrigerator for 10-15 minutes before placing it in the oven. This step helps the cookies hold their shape and ensures they’re the perfect sandwich size.

Can I Make These Cookies Ahead of Time?

Yes! You can bake the gingerbread cookies up to two days in advance and store them in an airtight container. Then, assemble the sandwiches and roll them in sprinkles the day you plan to serve them for maximum freshness and visual appeal.

Print

Easy Gingerbread Sandwich Cookies

Have all the fun and flavor with half the work – Pillsbury Refrigerated Gingerbread Cookie Dough, Pillsbury Icing, and festive sprinkles make the best sandwich cookies for Santa and your family.

Calories 468kcal

Ingredients

• 1 30 ounce package Pillsbury Gingerbread Cookie Dough
• 2 tubs Pillsbury vanilla frosting
• holicay sprinkles
• 1 cup flour for rolling out dough

Instructions

Prepare the Dough

• Preheat your oven to 350°
• Lightly dust your work surface and rolling pin with flour to prevent sticking
• Roll out the cookie dough to about 1/4 inch thickness and use a cookie cutter (circle, gingerbread man) to cut out cookies

Bake the Cookies

• Place the cut-out cookies on an ungreased baking sheet, leaving about 1 inch of space between them
• Bake in a preheated oven for 8-10 minutes, until the edges are firm but not browned. (time may depend on the size of your cookie cutouts so watch them closely)
• Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Assemble the Sandwich Cookies

• Once the cookies are fully cooled, add a generous layer of Pillsbury vanilla frosting on the flat side of one cookie. You can pipe the icing using a frosting bag and tip or use a knife and spread evenly.
• Top with another cookie to create a sandwich. Pressing gently to endure the icing spreads to the edges.

Roll in Sprinkles

• Pour your holiday sprinkles onto a plate or shallow dish.
• Roll the edges of each sandwich cookie in the sprinkles, pressing lightly to be sure they stick to the icing.

Notes

I used a 2 inch circle cutter for mine and was able to get 60 cookies and made 30 sandwiches. That included just enough dough for me to snack on as well!

Nutrition

Serving: 2sandwich cookies | Calories: 468kcal | Carbohydrates: 97g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 9mg | Potassium: 136mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0.4IU | Calcium: 19mg | Iron: 6mg

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