50 Farmer-Approved Recipes

Pork Chops with Scalloped Potatoes

Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. —Bernice Morris, Marshfield, Missouri

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Farmer’s Casserole

This brunch-friendly make-ahead farmer's casserole is a hearty combination of hash brown potatoes, Monterey jack cheese, ham and eggs.

Buttermilk Pie

Our buttermilk pie consists of a cinnamon-lemon custard layer nestled inside a tender, flaky pie crust. It's so delicious, you'll find it hard to believe it's made with just a few staple ingredients!

Dutch Honey Syrup

"I grew up on a farm where a big breakfast was an everyday occurrence," relates Kathy Scott of Hemingford, Nebraska. "Still, it was a special treat when Mom served this scrumptious syrup with our pancakes."

Salmon Chowder

Every hearty bite of this salmon chowder will deliver a spoonful of delicious flakey salmon, fresh vegetables, and a rich, creamy broth. It’s a contest winner for a reason.

Frozen Waldorf Salad

While I was growing up on a farm in western Kansas, we always had lots of hungry men around during harvesttime. This salad is one we served often since it was easy to increase and we could prepare it ahead of time.

Cowboy Pasta

This Cowboy Pasta recipe combines ground beef, bacon, corn, tangy buttermilk and Monterey Jack cheese for an easy but hearty weeknight dinner. Add more chili powder or a chopped jalapeno to give this delicious pasta dish more of a kick. —Taste of Home Test Kitchen

Strawberry Crumble Pie

I host an annual pie-making party before Labor Day. We have a pig roast on our farm, but the pies take center stage at the end of the meal. —Beth Howard, Donnellson, Iowa

Pork Burgers

These ground pork burgers are a flavorful alternative to all-beef burgers. Our pork burger recipe uses a few secret ingredients to make sure the patties turn out juicy and moist.

Cowboy Spaghetti

Cowboy spaghetti starts on the stovetop and finishes in the oven, giving you plenty of hands-off time to prepare a salad, or a dessert for after dinner. If you don’t have a cast-iron skillet, transfer the spaghetti mixture to a 13×9-in. baking dish before putting it in the oven. —Kerry Whitaker, Carthage, Texas

Beef and Lentil Chili

Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. —Cindy Agee, Lewiston, Idaho

Farmhouse Pork and Apple Pie

I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington

Corn Chowder with Bacon

Warm up on a cold winter day with corn chowder with bacon and potatoes. Our recipe is loaded with buttery Yukon Gold potatoes, smoky bacon and sweet corn in a rich and creamy broth. We also use a smart ingredient swap so the soup can thicken naturally without cornstarch or flour.

Amish Baked Oatmeal

Experience the warmth of Amish baked oatmeal, a comforting and versatile breakfast perfect for any morning. Customize with your favorite toppings for a delightful start to your day.

Pineapple-Rhubarb Jam

Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania

Appalachian Cornbread

On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! —Anne Wiehler, Farmington, Pennsylvania

Beef Cabbage Soup

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina

Irresistible Coconut Cream Pie

My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma

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How to Make the Best-Ever Fried Chicken

The best fried chicken recipe is super crunchy on the outside but oh-so juicy and tender on the inside. Surprisingly enough, we make it without buttermilk!

Cider Doughnuts

Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one! —Suzanne Christensen, Defiance, Iowa

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Hurry-Up Biscuits

When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland

Strawberry Shortcake

Our strawberry shortcake is a classic recipe that can be ready by lunchtime. Use those farmers market strawberries for something special.

Church Supper Spaghetti

Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana

Chili Skillet

This hearty chili comes together quickly and is packed with vegetables, cheese and meat. It's an easy-to-prepare one-pan meal that you'll reach for on repeat in the fall and winter months.

Layered Fresh Fruit Salad

People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day, with a winter meal, or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas

Bread Pudding Pie

This unique dessert is a bread pudding-pie combo. It was created by my paternal grandmother's family. They had a farm and made their own bread, which made this a low-cost dessert. — Kelly Barnes, Lexington, Indiana

Sausage, Egg and Cheddar Farmers Breakfast

This hearty combination of sausage, hash browns and eggs is just right for any breakfast. &mdash:Bonnie Roberts, Newaygo, Michigan

No-Knead Knot Rolls

My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska

Meatball Pie

I grew up on a farm, so I took part in 4-H Club cooking activities. I still love to prepare and serve classic, wholesome recipes such as this meat and veggie pie. —Susan Keith, Fort Plain, New York

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Strawberry-Thyme Jam

I created this recipe using two ingredients that I love: strawberry and thyme. This recipe is ideal slathered on homemade farm biscuits.—Sharon Demers, Dolores, Colorado

Strawberry-Rhubarb Pie

Strawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.

Cheese & Garlic Biscuits

My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio

Farmhouse Barbecue Muffins

Cheddar cheese, fluffy biscuits and BBQ sauce combine to make these hearty muffins. Try them with ground turkey or other shredded cheeses to vary the flavor. —Karen Kenney, Harvard, Illinois

Creamy Mushroom-Potato Bake

The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana

Deep-Dish Sausage Pizza

My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband, our family and me. —Michele Madden, Washington Court House, Ohio

Milk-and-Honey White Bread

My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas

Farmers Breakfast

Start off your day on a hearty note. This one-dish wonder will easily keep your busy family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

Apple Slab Pie

Apple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania

Freezer Sweet Corn

People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota

Amish Onion Cake

This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland

Blackberry Pie

Celebrate the summer harvest with our blackberry pie. One slice, and you’ll see why this pie is the best pie.

Honey Garlic Meatballs

Make these delicious honey garlic meatballs the next time you're craving something sweet, tangy and savory. Perfect when paired with a crisp salad and your favorite rice recipe, and equally delightful when served as an appetizer.

Bake-Sale Lemon Bars

The recipe for these tangy lemon bars comes from my cousin, who is famous for cooking up farm feasts. —Mildred Keller, Rockford, Illinois

Canadian Bacon Onion Quiche

For more than 20 years, we sold our homegrown specialty onions at the farmers market. I handed out this favorite recipe for a classic quiche to all our customers. —Janice Redford, Cambridge, Wisconsin

Rhubarb Citrus Punch

Rhubarb grows abundantly in our large farm garden. I'll make this punch for summertime gatherings or for special occasions with our extended family. —Ina Frey, St. Clemens, Ontario

Banana Bars

Moist and full of sweet banana flavor, these easy banana bars are a delicious way to use up ripe bananas. Top them with your favorite frosting for an extra treat.

German Potato Salad

I'd always loved my grandmother's German potato salad. So when I married a potato farmer—and had spuds in abundance—I played with several recipes that sounded similar and came up with this salad that reminds me of hers. — Sue Hartman, Parma, Idaho

Cream Cheese-Pineapple Pie

I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. —Elizabeth Brown, Clayton, Delaware

Cashew Cookies

Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin

Sour Cream Raisin Pie

Creamy, custardy sour cream raisin pie is a nostalgic favorite. It always seems that the best desserts come from the yellowed and splotched recipe cards tucked away in Grandma’s recipe box. This recipe is certainly among the lineup.