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

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

What Is Creamed Chipped Beef?

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

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

Why You’ll Love This Recipe

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

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

And honestly, those are usually the best ones.

Buddig vs. Jarred Dried Beef

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

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

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

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

Ingredients You’ll Need

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

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

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

How To Make Creamed Chipped Beef Gravy

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

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

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

Serve hot over biscuits or toast!

Farmhouse Lard Buttermilk Biscuits

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

Tips for the Best Gravy

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

Add the milk slowly, stirring constantly to prevent lumps.

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

What to Serve with Creamed Chipped Beef

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

A Few Things People Always Ask About Creamed Chipped Beef

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

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

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

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

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Creamed Chipped Beef Gravy (SOS Recipe)

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

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

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 203kcal

Author Jent

Ingredients

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

Instructions

Prepare The Beef

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

Brown The Beef

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

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

Make The Roux

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

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

Add The Milk

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

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

Thicken The Gravy

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

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

Season and Serve

• Stir in black pepper and adjust seasoning if needed.

  Serve hot over biscuits or toast.

Notes

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

Nutrition

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

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

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

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

If you know, you know.

And if you don’t… you’re about to.

Why I Started Baking Gluten Free

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

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

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

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

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

Understanding Oat Flour (And Why It Matters)

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

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

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

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

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

Here’s how to get it right:

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

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

Quick Tips:

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

While You Have The Oats Out

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

Oatmeal Scotchies

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

Oatmeal Banana Pancakes

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

What Is Princess Cake & Cookie Emulsion?

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

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

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

Emulsions vs. Extracts vs. Flavorings

Quick and simple:

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

Why This Recipe Works

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

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

Using an Embossed Rolling Pin

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

How to use it:

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

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

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

These are still fantastic without it!

A few simple options:

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

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

A Quick Note About This Dough

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

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

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Gluten Free Princess Cookies

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

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

Servings 1 cookie

Calories 2812kcal

Ingredients

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

Instructions

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

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

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

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

Notes

 

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

Nutrition

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

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

These viral TikTok cinnamon rolls are baked in a cast-iron skillet with heavy cream, brown sugar, and chopped pecans for soft, gooey bakery-style cinnamon rolls. Made with Pillsbury Grands and ready in about 30 minutes, this easy shortcut recipe turns a simple can of cinnamon rolls into a rich, comforting breakfast.

Every once in a while, a recipe makes the rounds on the internet, and you wonder if it’s actually worth the fuss. When I first saw people pouring heavy cream over canned cinnamon rolls, I figured it was just another one of those TikTok trends that looks dramatic but doesn’t really change anything.

But after trying it once, I understood why people keep making it.

The cream melts into the rolls while they bake, keeping them soft and rich, almost like something between a cinnamon roll and a sticky bun. Add brown sugar and pecans and suddenly that simple tube of cinnamon rolls tastes like something homemade.

It’s the kind of recipe that feels a little fancy, but takes alnost no effort at all.

And around here, that’s the kind of recipe that sticks.

Why These TikTok Cinnamon Rolls Work

The magic in this viral recipe is the heavy cream.

When the cinnamon rolls bake, the cream heats up and creates steam inside the pan. That steam soaks into the dough and keeps the rolls soft while they rise. They bak up tender, fluffy and bread like.

The brown sugar melts down into the cream and forma rich slightly caramlelized layer all over the rolls and in the bottom of the skillet.

All while the pecans toast lightly while everything bakes, adding that nutty slightly crunchy top to balance out the sweetness.

The result is store bought easy cinnamon rolls that are:

• soft and fluffy in the center
• gooey on the bottom
• lightly crisp and caramel around the edges
• rich without the complication

Ingredients for TikTok Cinnamon Rolls

While the result is the best thing about the recipe, the second best is how simple it is.

You only need a handful of ingredients to make these TikTok Cinnamon Rolls.

Ingredients

• 1 can Pillsbury Grands Cinnamon Rolls (5 count)
• 5 Tablespoons brown sugar
• 3/4-1 cup heavy cream
• 1/2 cup chopped pecans

Supplies

• 12 inch cast iron skillet
• parchment paper
• measuring cups (unless you measure with your heart like I do)

The cinnmamon rolls already come with icing, so you don’t need to make a glaze unless you want to. But if you want my take, I have a huge sweet tooth and don’t use the icing-these are that good!

How to Make TikTok Cinnamon Rolls in a Cast Iron Skillet

This recipe takes only a few minutes to prepare before going into the oven.

Step 1: Preheat the oven
Preheat your oven to 350ºF.
Line a 12 inch cast iron skillet with parchment paper. This prevents sticking and makes cleanup easier after the brown sugar caramelizes.

Step 2: Arrange the cinnamon rolls
Open the can of Pillsbury Grands cinnamon rolls and place them evenly in the skillet.
The 12 inch skillet gives the rolls room to expand while baking. I have doubled this recipe in the same size skillet and it works fine the rolls will just not expand as much.

Step 3: Add the brown sugar
Place 1 Tablespoon of brown sugar on top of each cinnamon roll.
As the rolls bake, the brown sugar melts and blends with the cream to create a caramel-like sauce.

Step 4: Pour the heavy cream
Slowly pour heavy cream lightly over each roll.
Then pour just enough cream into the skillet around each toll to cover the bootom of the pan.
Usually, this comes out to somewhere between 3/4 and 1 cup total.
You don’t want to completely drown the rolls – just enough cream to create moisture while baking and create the caramel glaze.

Step 5: Sprinkle the pecans
Scatter chopped pecans over the top of the rolls.
As they bake, the pecans will toast lightly.

Step 6: Bake
Bake for 25-30 minutes, until the cinnamon rolls are golden brown, cooked through, and ooey-gooey delicious!

Farmwife Take: Why Cast Iron Makes These Delicious

While you can absolutely bake these in a casserole dish, cast iron really works for this recipe.

Cast iron holds heat evenly and keeps the temperature steady, which helps the cinnamon rolls bake more consistently. It also encourages a slight caramelization where the brown sugar and cream collect at the bottom of the pan.

That little bit of sticky sweetness on the bottom of the rolls is one of the best parts.

If you don’t have a cast-iron skillet, please still make these; they are worth it.

Variations for TikTok Cinnamon Rolls

Once you’ve made this recipe, you’ll make it again, and it’s so easy to change it up.

Here are a few variations that work well.

Maple Pecan Cinnamon Rolls
Drizzle a small amount of maple syrup over the rolls befroe baking for a deeper flavor.

Apple Cinnamon Rolls
Add a few spoonfulls of apple pie filling between the rolls before pouring in the cream.

Caramel Pecan Rolls
Drizzle caramel sauce over the brown sugar befroe baking for a true sticky bun style twist.

Chocolate Chip Cinnamon Rolls
Sprinkle mini chocolate chips over the rolls before baking.

The base recipe stays the same – you’re simply adding extra flavor on top.

Tips for the Best TikTok Cinnamon Rolls

This recipe is super simple, just keep in mind these small tips and this will become a family favorite that you don’t have to spend hours in the kitchen making.

Use heavy cream, NOT milk
Heavy cream gives the rolls their rich texture because it still contains the full fat that milk does not. Therefore, milk will not produce the same soft result.

Don’t add too much cream
More is not better here. You only need enough to lightly coat the rolls and cover the bottom of the pan. Your cinnamon rolls do not need to go for a swim.

Bake until the centers are done
Because of the heavy cream and brown sugar, the rolls will look “done” before the centers are fully cooked.

Let them cool before icing
Giving the rolls a few minutes to cool allows the icing to melt evenly instead of just disappearing completely when put on the rolls.

Why This Viral Connamon Roll Recipe Became So Popular

Sometimes the simplest recipes are the ones that catch on.

These TikTok cinnamon rolls with heavy cream are popular because they check all the boxes:

• quick to prepare
• inexpensive ingredients
• rich, comforting flavor
• easy enough for anyone to make

They’re perfect for holiday mornings, weekend brunch, or mid-week when you want something warm and sweet without spending hours in the kitchen.

And while TikTok might get the credit for spreading the idea, the truth is recipes like this feel right at home in a kitchen with cooks who love to cook from scratch as much as someone just learning.

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Viral TikTok Cinnamon Rolls with Heavy Cream and Pecans

These viral TikTok cinnamon rolls are baked in a cast iron skillet with heavy cream, brown sugar, and pecans for soft, gooey cinnamon rolls. Made with Pillsbury Grands, this shortcut cinnamon roll recipe is perfect for weekend breakfast or holiday brunch.

Course Breakfast

Cuisine American

Keyword cast iron cinnamon rolls, heavy cream cinnamon rolls, Pillsbury cinnamon rolls recipe, TikTok cinnamon rolls

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 people

Calories 218kcal

Ingredients

• 1 can Pillsbury Grands Cinnamon Rolls 5 count
• 5 Tablespoons brown sugar
• 3/4-1 cup heavy cream
• 1/3 cup chopped pecans

Instructions

• Preheat the oven to 350°F.
• Line a 12-inch cast-iron skillet with parchment paper.
• Arrange the 5 cinnamon rolls evenly in the skillet.
• Sprinkle about 1 Tablespoon of brown sugar over each cinnamon roll.
• Pour heavy cream lightly over each roll, then add enough cream to cover the bottom of the skillet.
• Sprinkle the chopped pecans over the rolls.
• Bake for 25 to 30 minutes, or until the cinnamon rolls are golden brown and cooked through.
• Once removed from the oven allow to cool a few minutes, then drizzle or spread the icing over the warm cinnamon rolls and serve.

Notes

• This recipe uses one can of Pillsbury Grands cinnamon rolls, which makes 5 cinnamon rolls total.
• For a larger batch, you can double the recipe and use 2 cans of cinnamon rolls.
• These viral TikTok cinnamon rolls use heavy cream to create soft, gooey cinnamon rolls while baking in a cast iron skillet.
• If you do not have a cast iron skillet, you can bake them in a small baking dish.

---

 

Nutrition

Serving: 1roll | Calories: 218kcal | Carbohydrates: 14g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 40mg | Sodium: 14mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 529IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 0.3mg

📌 Save this recipe for later by pinning the image above.
Because let’s be honest….you’re going to want this again!

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

Homemade 2 Ingredient Buttermilk Biscuits

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

Self-Rising Flour

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

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

Buttermilk

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

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

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

Let’s Make Biscuits

Prepare Your Dough:

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

Knead and Shape

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

Bake the Biscuits

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

Enjoy

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

Tips and FAQ’s

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

Tips for Success

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

Common Questions

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

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

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

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

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

Other Biscuit and Bread Recipes:

Cream Cheese Buttermilk Cinnamon Sugar Biscuits

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

Check out this recipe

Farmhouse Lard Buttermilk Biscuits

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

Check out this recipe

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

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

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Homemade 2 Ingredient Buttermilk Biscuits

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

Servings 10 biscuits

Calories 158kcal

Ingredients

• 3 cups self rising flour
• 1½ cups buttermilk

Instructions

Prepare the Dough:

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

Knead the Dough:

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

Shape the Biscuits:

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

Preheat the Oven:

• Preheat your oven to 425°

Baking Options:

Cast Iron Skillet Method

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

Cookie Sheet Method

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

Serve:

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

Nutrition

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

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

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

Gather Your Ingredients for Caramel Apple Dip

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

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

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

Let’s Make Caramel Apple Dip

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

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

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

How to Serve Caramel Apple Dip

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

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

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

Topping Bar Ideas

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

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

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

Tips and Tricks for the Perfect Caramel Apple Dip

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

What Kind of Apples Work Best?

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

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

How to Use Leftover Caramel Dip

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

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

Basically, anything that needs a little caramel therapy.

FAQ’s

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

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

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

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Caramel Apple Dip

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

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 234kcal

Author Jent

Ingredients

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

Instructions

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

Notes

This recipe yields about 3 cups of Caramel Dip!

Serve with: sliced apples, graham crackers, pretzels

Nutrition

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

More Apple Recipes You’ll Love

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

Old Fashioned Apple Crisp

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

Check out this recipe

Easy Pour Over Apple Pie

Check out this recipe

Fried Apples

Check out this recipe

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

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

I could scribble out a list of excuses a mile long for reasons I don’t go to church anymore. But if I’m being 100% honest – because most of the time I am, especially with myself – it’s because my Dad died.

Now, is that an excuse my Dad would tolerate? Absolutely not.
But is it my truth? Yes.

Every Sunday before that, I could walk into the sanctuary and know exactly where he’d be – same pew, same spot, same quiet recognition when he saw us. After he was gone, walking in and not seeing him there left a hole I can’t quite describe. It was like my heart tripped on something invisible every time I crossed that threshold.

Some people find comfort in keeping that same rhythm – still attending church every week, sitting in the family pew (yes, that’s a thing in small churches), honoring and continuing something he not only did but instilled in you. There’s peace in that kind of faithfulness, in showing up the way he always did. And I understand that. I really do.

But for me, that pew became too heavy. It’s not that I stopped believing; it’s that grief changed how and where I could bear to meet God. We all handle our faith and our heartbreak differently, and I’m learning that’s okay.

It’s not about drifting from church or my faith.
It’s about grief changing how and where I could bear to meet God.

I was baptized in that little church.
I grew up in that little church.
I got married in that little church.
I had my kids baptized in that little church.

It’s the kind of place where everyone knows everyone, and sheer happiness is averaging 60 people in the congregation on Sundays – where I learned the words to Amazing Grace, where I still know every line of the Apostles’ Creed, where I went to Sunday School and Bible School, and later taught both. I wouldn’t ever want to go anywhere else.

But sometimes, the thought of peopling feels like too much.
I need presence, not participation.

It’s not that I don’t love the people there – I do.
They’re part of me. They helped raise me, they helped raise my kids, they prayed for me, and they’ve loved me through every season. But sometimes love is exactly what makes it hard to walk through the door. That’s when I think about sneaking in the back and just sitting quietly in the parlor – unseen but surrounded.

While I say I feel just as close to God in the cab of my tractor, feeding cattle, or sitting on my quiet front porch, sometimes it really is about the building itself. It’s about the peace that the people who built that church – and still keep it standing – have left behind.

Because I think sometimes, the quiet of the places that hold the people we love is a kind of faith hug, even if they aren’t physically there.

The couch in the back parlor of the church calls to me on days when I can’t explain what I need. Grief has taught me that church doesn’t have to have four walls – but sometimes, when your heart hurts, you still need the comfort of familiar ones. you need the quiet light coming throught the stained-glass windows, the hum of the building itself. That’s the kind of peace that wraps around you like a hug when words fail.

And it’s not just about losing my dad anymore.

Life keeps happening – dogs die, hearts break, seasons change, and some days just hurt more than others. And while I can find God in my tractor cab, in my cattle barn and pasture, or on my front porch (not physically, because that would be weird), sometimes what my heart really needs is the safety of that quiet church parlor – a space to breathe, to sit still and let the ache settle down a little and tears fall.

Maybe that’s why I still think about just going over there and sitting on that couch. Not to talk or to sing hymns, but just to be there. (And maybe take a safe nap.) To let the space hold me.

I know I don’t go to church like I should, but I still call it my church.
And I love that the people there love me enough to let me.

“And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.”
Philippians 4:7

The post That’s My Church appeared first on The Farmwife Feeds.

“Mom.” A title I’d always known I was destined to have. In every friend group, I was the mom of the group-the one with the snacks, the Advil, the Chapstick, and the schedule of events—the ultimate planner.

Everyone tells you how life will change when you become a mom.

“You’ll be so tired all the time.”
“Your house will never be clean again.”
“You won’t have time for anything fun.”
“You won’t have time for yourself.”

Well, they were right. Everything did change. And I mean everything. But what most people don’t tell you is how wonderful those changes can be.

In June of 2024, I experienced everything everyone warned me about. But I also experienced something more – something life-changing. The overwhelming amount of joy that a tiny 7-pound, 11-ounce baby girl brought into my life in unexplainable. Unimaginable, until I became a mom to Rory Jeanne on June 7, 2024.

Finding Out I was Pregnant During Harvest

I found out I was pregnant in October 2023- right in the middle of harvest, just before heading out to the tractor to run the grain car. I rushed around the house, found a few Beck’s onesies I’d bought for friends’ babies, made a little sign, and grabbed my first baby (Margo, the Rottweiler). I had big plans to surprise my husband, Michael, with the sign and onsies out in the field.

But when your husband owns a small business, plans change-constantly. So I adjusted. I decided I’d tell him that night at home, no matter how late it was. Once he got in the door, his first stop was the bathroom (as you probably guessed). I set up the little display in the kitchen, hit record on the camera, and waited.

And waited.

And waited some more.

Finally, I yelled, “Michael, come out here-I have a surprise for you!” He came out, grumbling…. and wearing only his underwear. So there went my cute TikTok reveal. But honestly? His reaction was perfect. The excitement on his face said it all. We were about to start the most exciting adventure of our lives: parenthood.

Changing Plans, Changing Priorities

The panic set in about a week later- not because I was becoming a mom (I had always wanted that), but because just a month earlier, I had announced my candidacy for Indiana Farm Bureau’s 2nd Vice President. A volunteer role that would take time, energy, and resources…. all while I was already working a more-than-full-time job at Beck’s.

Could I do it all? Yes. But did I want to?

I knew something would have to give. And I knew it wasn’t going to be my family. I made the incredibly tough- yet absolutely right- decision to withdraw from the election. I give 100% to everything I do, and I knew I couldn’t give that to the position if I were also raising a newborn. Being a mom had to come first.

From Seed Sales to a New Season

I didn’t realize just how much my role in agriculture was about to change. I’m the 7th generation to grow up and work on our family grain farm. I showed livestock in 4-H and on the national level. I now judge livestock shows throughout the Midwest. I had a career at Beck’s on the marketing team and was thriving.

My career mattered. Farming mattered.

But now? The most important thing in my life is being Rory’s mom.

After she was born, my priorities truly shifted. Suddenly, nothing else mattered the same way. This was the shift everyone talks about, and it hit me like a freight train- Mom. Momma. Mommy. The greatest title I’ve ever had. This was the moment I realized my true purpose.

Leaving a Dream Job to Build a New One

I had always believed I was a “lifer” at Beck’s. I loved the job, loved the company, and loved the people. But in my role, travel was a big part of the job-and I loved that too…until I had a little baby at home calling me “Momma.”

Add to that: Michael’s “little side gig” had turned into a full-blown business that he now needed help running. I could feel it-everything was changing again. And I had to make another choice.

I chose family.

I left the security of corporate life to start my own business- a marketing consulting firm where I set the hours, choose the clients, and get to be fully present for my daughter. If you’d asked me two years ago if I thought this is where I’d be, I would’ve said HECK NO… but now? HECK YEAH. I’m proud.

Farming with a Baby on Board

Just one harvest after I found out I was pregnant, I had a new little sidekick in the cab. A 4-month-old baby girl riding shotgun in the tractor and combine.

As a woman in a male-dominated industry, I’ve always felt the need to pull my weight. I stay late. I finish the field. I get dirty. But as a new mom? I had to do it differently.

Sometimes I couldn’t finish the field. Sometimes I couldn’t start on time. Sometimes I had to head home early to get Rory to bed. I was breastfeeding in the cab, stopping to change diapers, rotate her in and out of the carrier, and hold her when she needed it.

Sure, kids add challenges to farming, but they also add joy. So much joy.

And here’s the truth: for the farm to survive another generation, we have to raise that generation first.

Embracing the Beautiful Mess

Things look different now. They are different. But that doesn’t mean they’re bad.

Being a mom is a superpower. Being a mom in agriculture, in an industry that quite literally feeds, clothes, and fuels the world, is an absolute gift.

God has entrusted us with raising the next generation of farmers. And I couldn’t be more honored to do just that.

About the Author: Rachel Hyde

Rachel Hyde is a 7th-generation Indiana farmer, owner of Connection Consulting, and marketing manager for 2nd Shift Garage Doors. She’s raising her daughter on the farm, showing sheep across the Midwest, and championing small business and agriculture every step of the way.

Connect: Instagram | Facebook | Website

The post Life as a New Mom in Agriculture: Balancing Farm and Family appeared first on The Farmwife Feeds.

Easy Homemade Alfredo Sauce

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

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

Why This Is Better Than the Jar

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

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

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

Gather Your Ingredients

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

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

Let’s Make Easy Homemade Alfredo Sauce

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

Step 1: Melt the Butter

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

Step 2: Sauté the Garlic

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

Step 3: Add the Cream and Cheese

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

Step 4: Simmer

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

Step 5: Taste and Finish

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

Tips, Tricks, and Questions

Can I double or triple this recipe?

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

What kind of Parmesan should I use?

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

What if the sauce gets too thick?

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

Can I add more flavor?

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

Can I make it ahead of time?

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

What pasta is best with Alfred?

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

Can I use this as a pizza sauce?

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

Print

Easy Homemade Alfredo Sauce

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

Servings 3 people

Author Jent

Ingredients

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

Instructions

Melt the butter:

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

Sautè the garlic:

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

Add cream and cheese:

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

Simmer to thicken:

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

Serve and enjoy:

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

Notes

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

Nutrition

Serving: 0.55cup

Final Thoughts

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

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

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

I’ve always said the best thing about winter is spring. It’s my favorite of the four seasons, hands down.

The long, dark, cold days of winter finally loosen their grip and allow the first colors of spring to pop through the ground. Around my house, that’s usually the crocus. I’ve seen those persistent little devils poke right up through the snow- just when I need it the most.

Once that first sign of spring shows, I know I can make it through any final cold, dreary day the Eastern Nebraska winter throws at me.

A New Meaning to “Season”

The word “season” holds a completely different meaning to me now.

“To everything there is a season, and a time to every purpose under the heaven…”

Ecclesiates 3:1

I’m certain a few of you just started humming The Byrds’ song Turn! Turn! Turn! right? If not, you’re probably too young to remember it.

This scripture speaks of a time to do this and a time for that. And now, I’m at an age where I finally understand what those words are really telling us.

Finding Purpose in Each Season of Life

Our lives are built on living. Our days are filled with whatever we’re going through at the moment. Some days are so full that it feels like we can hardly breathe —and then we do. We get through it. And we move on to the next season.

Lately, I find myself wondering: how did so much time and so much life already happen?

I celebrated my 63rd birthday in January. I’m still trying to figure out what season of life I’m currently in. Somewhere between late fall and early winter, I think.

Most of us have heard the saying, “Time goes faster as we get older,” or “It’s gone in the blink of an eye.” Yes- that’s exactly the season I’m in.

The Journey I Didn’t Plan

I often think back to my early days as a young bride. I had so many ideas and dreams, so many plans for what life would hold.

And then- those plans changed. The road I thought I was on took a sharp turn in a completely different direction. God had other plans.

Never in my wildest dreams did I think I’d end up as a custom harvester. Sure, I married the hired man- but buying a combine and following in the footsteps of my grandparents? That was never the plan.

Becoming a Storyteller on the Harvest Trail

I’ve always been a storyteller. Since I was a little girl, I’ve dreamed of writing a book. The problem? I have no clue how to start a book. But I can tell a story- through pictures, video or words.

So that’s what I’ve done since we began this harvesting journey.

I carried a video camera on my shoulder longer than I probably should have. You know the kind (or maybe you don’t)- big, bulky, and heavier than you’d like. Eventually the cameras got smaller and easier to carry, but i never stopped recording.

And through every season of life, I just kept writing. Not a book, but something even better.

Harvest, Purpose, and Letting Go

As a custom harvester, I got to experience a deep love for agriculture- but only during harvest. I can’t imagine the even deeper love farmers and ranchers feel, living it day in and day out, year after year. I envy that.

But that chapter of my life has closed.

The combine and support equipment are sold. The days of chasing the wheat harvest from south to north are over. No more diesel-scented morning, long dusty evening, or the wild rhythm of life on the road.

And that’s been a hard pill to swallow.

Raising Daughters and Discovering New Purpose

Raising a family, teaching our four daughters to be strong, independent, responsible women, was my purpose for a long time. God gave those four amazing girls to love and raise with all the heart I had.

Those days were hard, but every second was worth it.

When each of them left home, I knew they’d be okay. What I didn’t expect was how deeply it would hurt when they walked out that door. They came back, of course, but it was never quite the same.

For a while, I felt like I’d lost my purpose.

Then harvest filled the gap. It gave me something to pour my heart into again. I’m not even sure why I loved it so much, but the desire to tell the story of how we put bread on the table never left me.

Once again, I had a purpose.

Entering a New Season-Still Telling the Story

Now, life has changed again. I’m in a new season. I’m still figuring out what it looks like and where I fit in this crazy world.

But I’m still telling the story- anyway I can. Sometimes, it’s through sharing memories of raising those girls. Sometimes, it’s remembering what it felt like to bounce across a wheat field in a combine. And sometimes, it’s just reflecting on what it meant to be a custom harvester.

Once Wheatie…. ALWAYS a Wheatie.

About the Author: Tracy Zeorian

Life on the road as a third generation harvester provided Tracy and her family with so many memories and adventures while following the ripening wheat from south to north. Although this lifestyle was not always without challenges, it created a tight family unit, provided a way to be involved in agriculture and a reason to travel the Midwest. Tracy and her husband, Jim, raised four daughters who are all married and now have families of their own. Currently, nine is the number of grandchildren they have also been blessed with. The 2022 wheat harvest was the Zeorian’s final journey as custom harvesters. However, they get their “fix” while driving combines for a farm family in Montana during the wheat harvest. They also help local farmers near their Eastern Nebraska home during the fall harvest.

Connect: Facebook | YouTube

The post Once a Wheatie, Always a Wheatie: One Woman’s Journey Through Life’s Changing Seasons appeared first on The Farmwife Feeds.