Farm Cooking

Four sweet-and-salty snack mixes that taste like they came from a gourmet candy shop without the gourmet price tag! From cookies & cream to caramel pretzel crunch, these easy snack bowls are perfect for movie nights, parties, road trips, or whenever that sweet-and-salty craving hits.

Cheesy Broccoli Noodle Casserole

Ingredients
* 12 oz egg noodles, cooked and drained
* 1 (10.5 oz) can condensed broccoli cheese soup
* 3 cups frozen broccoli florets
* 1½–2 cups shredded cheddar cheese, divided
* ½ cup milk (optional, for a creamier sauce)
* Salt and black pepper to taste
Instructions
1. Preheat oven to 350°F (175°C).
2. Cook noodles
* Boil egg noodles according to package directions.
* Drain and place in a greased 9x13-inch baking dish.
3. Add ingredients
* Pour the broccoli cheese soup over the noodles.
* Add frozen broccoli florets.
* Sprinkle 1 cup of the shredded cheddar cheese over the mixture.
4. Mix
* Add milk if using.
* Stir everything together until evenly combined.
5. Top with cheese
* Sprinkle the remaining cheddar cheese over the top.
6. Bake
* Cover with foil and bake for 25 minutes.
* Remove foil and bake an additional 10–15 minutes until bubbly and the cheese is melted.
7. Serve
* Let stand for 5 minutes before serving.

Slow Cooker Cheesy Meatball Potato Casserole

Ingredients
1 bag (24–32 oz) frozen homestyle meatballs
1 bag (26–30 oz) frozen diced potatoes (Ore-Ida style)
1 can (10.5 oz) cream of mushroom soup
1 cup milk
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
Optional: chopped parsley for garnish

Instructions
Prepare the Sauce
In a medium bowl, whisk together:
Cream of mushroom soup
Milk
Sour cream
Garlic powder
Onion powder
Salt and pepper
Assemble the Crock Pot
Spray the slow cooker with nonstick cooking spray.
Add the frozen diced potatoes.
Top with the frozen meatballs.
Sprinkle 1 cup of the shredded cheddar cheese over the top.
Add the Sauce
Pour the prepared sauce evenly over the potatoes, meatballs, and cheese.
Cook
Cover and cook on:
LOW: 5–6 hours
HIGH: 3–4 hours
Potatoes should be tender and meatballs heated through.
Finish with Cheese
During the last 20–30 minutes of cooking, sprinkle the remaining 1 cup cheddar cheese over the casserole.
Cover and cook until melted.
Serve
Garnish with chopped parsley and extra black pepper if desired.
Serve hot.

Optional Add-Ins
½ cup cooked bacon pieces
1 cup frozen mixed vegetables
4 oz cream cheese for an extra creamy sauce
Pepper jack cheese for a little kick

Crock Pot Ranch Sausage, Potatoes & Carrots

Ingredients
* 2 packages (about 24 oz total) smoked beef sausage, sliced into 1-inch pieces
* 2 lbs baby potatoes, halved if large
* 1 bag (16 oz) baby carrots
* 1 packet ranch seasoning mix
* ½ cup unsalted butter, melted
* 1 cup chicken broth
* 1 cup shredded Parmesan cheese (optional)
* Salt and black pepper, to taste
Instructions
1. Prepare the Crock Pot
* Spray the slow cooker with nonstick cooking spray or lightly grease it.
2. Add Ingredients
* Place potatoes and carrots in the bottom of the slow cooker.
* Add sliced smoked sausage on top.
3. Make the Ranch Butter Sauce
* In a small bowl, whisk together melted butter, ranch seasoning, and chicken broth.
4. Combine
* Pour the ranch mixture evenly over the sausage and vegetables.
* Season with black pepper.
5. Cook
* Cover and cook:
* LOW: 6–7 hours
* HIGH: 3–4 hours
* Potatoes should be fork-tender when done.
6. Finish
* Stir gently.
* Sprinkle with Parmesan cheese if desired.
* Let sit for 5 minutes before serving.

Kid-Friendly Crock Pot Dinners

1. Hamburger Helper
Ingredients
* 2 lbs ground beef
* 2 onions, diced
* 1 red bell pepper, diced
* 1 tsp minced garlic
* 1 tsp salt
* 1 tsp pepper
* 3 tsp Italian seasoning
* 1 can (14.5 oz) crushed tomatoes
* 2 cups milk
* 2 cups beef broth
* 3 cups shredded cheddar cheese
* 3 cups dry uncooked macaroni
Directions
1. Brown ground beef; drain.
2. Add all ingredients except cheese.
3. Cook on LOW 4–6 hours or HIGH 2–3 hours.
4. Stir in cheese before serving.

2. Chicken & Potatoes
Ingredients
* 2 lbs boneless skinless chicken breasts
* 2 lbs baby Yukon Gold potatoes
* 3 tbsp butter, diced
* 3 cloves garlic, minced
* 2 tsp Italian seasoning
* ½ tsp onion powder
* 1 tsp salt
* ½ tsp black pepper
* Juice of 2 lemons
* Zest of 1 lemon
Directions
1. Place chicken and potatoes in crock pot.
2. Add seasonings, garlic, butter, lemon juice, and zest.
3. Cook LOW 6–8 hours or HIGH 3–4 hours.
4. Serve with cooking juices spooned over top.

3. Pizza Casserole
Ingredients
* 1 lb ground beef
* 1 lb Italian sausage
* 1 onion, diced
* 1 tbsp minced garlic
* 1 bag (16 oz) rotini pasta
* 2 jars (24 oz each) pizza sauce
* 3 oz pepperoni slices
* 3 cups shredded mozzarella cheese
* 2 tsp Italian seasoning
* 1 tsp salt
* ½ tsp black pepper
Directions
1. Brown beef, sausage, onion, and garlic.
2. Cook pasta until slightly underdone.
3. Combine meat mixture, pasta, sauce, and seasonings.
4. Place in crock pot and top with mozzarella and pepperoni.
5. Cook LOW 3–4 hours.

4. Cajun Chicken Pasta
Ingredients
* 2 lbs chicken breasts
* 2 cups heavy whipping cream
* 4 cups chicken broth
* 4 tbsp butter
* 2 tbsp Cajun seasoning
* ½ tsp garlic powder
* 1 lb penne pasta
* 1 cup grated Parmesan cheese
Directions
1. Place chicken, broth, butter, seasonings, and cream in crock pot.
2. Cook LOW 6–7 hours or HIGH 3–4 hours.
3. Shred chicken.
4. Cook pasta separately and add to crock pot.
5. Stir in Parmesan before serving.

5. Pulled Pork Tacos
Ingredients
* 4 lbs boneless pork shoulder or pork butt, trimmed
* 1 small onion, diced
* 1 cup salsa
* 2 chipotle peppers
* 1 tbsp adobo sauce
* 2 tsp chili powder
* 1 tsp cumin
* 1 tsp paprika
* 1 tsp minced garlic
* 2 tsp salt
* 1 tsp black pepper
* 1 cup chicken broth
* 14–16 corn tortillas
Directions
1. Add all ingredients except tortillas to crock pot.
2. Cook LOW 8–10 hours or HIGH 5–6 hours.
3. Shred pork and mix with juices.
4. Serve in warm tortillas.

6. Pot Roast
Ingredients
* 2–3 lb roast
* 1.5 lbs potatoes
* 4 carrots
* ½ onion, cut into chunks
* 4 cups beef stock or broth
* 1 tsp minced garlic
* 1 tsp Italian seasoning
* ½ tsp salt
* ½ tsp pepper
* ½ cup water
* 2 tbsp cornstarch
Directions
1. Place roast and vegetables in crock pot.
2. Add broth and seasonings.
3. Cook LOW 8–10 hours or HIGH 5–6 hours.
4. Mix cornstarch and water; stir into juices for gravy before serving.

7. Sloppy Joes
Ingredients
* 3 lbs ground beef
* ½ cup brown sugar
* ½ cup mustard
* 1½ cups ketchup
* 12 hamburger buns
Directions
1. Brown ground beef and drain.
2. Stir in brown sugar, mustard, and ketchup.
3. Transfer to crock pot.
4. Cook LOW 2–3 hours.
5. Serve on buns.

8. Chicken Spaghetti
Ingredients
* 3 chicken breasts
* 1 can diced tomatoes
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* ½ onion, diced
* 2 tsp minced garlic
* 3 tsp Italian seasoning
* 4 oz cream cheese, diced
* 2 cups shredded cheddar cheese
* 1 package spaghetti
Directions
1. Add chicken, soups, tomatoes, onion, garlic, and seasoning to crock pot.
2. Cook LOW 6–7 hours or HIGH 3–4 hours.
3. Shred chicken.
4. Cook spaghetti separately and add to crock pot.
5. Stir in cream cheese and cheddar until melted.
6. Serve hot.

Quick Chicken Piccata

Ingredients
* 2 boneless, skinless chicken breasts, pounded thin
* ½ cup all-purpose flour
* Salt and black pepper, to taste
* 2 tbsp olive oil
* 2 tbsp butter
* 3 garlic cloves, minced
* ½ cup chicken broth
* ¼ cup fresh lemon juice
* 2 tbsp capers, drained
* 2 tbsp fresh parsley, chopped
* 8 oz angel hair pasta, cooked

Instructions
1. Prepare the Chicken
Season chicken with salt and pepper. Lightly dredge in flour, shaking off excess.
2. Cook the Pasta
Cook angel hair pasta according to package directions. Drain and set aside.
3. Sear the Chicken
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown and cooked through. Remove to a plate.
4. Make the Sauce
In the same skillet, add garlic and cook for 30 seconds. Pour in chicken broth and lemon juice, scraping up any browned bits. Stir in capers and simmer for 2–3 minutes.
5. Finish the Dish
Whisk in the remaining tablespoon of butter until the sauce is silky. Return chicken to the skillet and spoon sauce over the top.
6. Serve
Serve chicken over angel hair pasta. Garnish with fresh parsley, extra capers, and lemon slices.

Honey Ranch Chicken & Potatoes

Ingredients
* 4 boneless, skinless chicken breasts
* 4–5 medium red potatoes, cut into bite-sized chunks
* 2 cups baby carrots
* 1 packet ranch seasoning mix
* ½ cup unsalted butter, melted
* ¼ cup honey
* Salt and black pepper, to taste
Instructions
1. Prepare the sauce
* In a bowl, whisk together the melted butter, honey, and ranch seasoning until well combined.
2. Assemble
* Place the chicken breasts in a slow cooker or large baking dish.
* Add the potatoes and carrots around the chicken.
* Pour the honey-ranch mixture evenly over everything.
* Season with salt and black pepper.
3. Cook
* Slow Cooker: Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and the potatoes are cooked through.
* Oven Method: Cover with foil and bake at 375°F (190°C) for 45–60 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender.
4. Serve
* Spoon the cooking juices over the chicken, potatoes, and carrots before serving.

Cheesy Steak & Pepper Rice Skillet�

Ingredients
* 1½ lbs steak, cut into bite-sized cubes
* 2 tablespoons olive oil
* 1 green bell pepper, sliced
* 1 red bell pepper, sliced
* 1 medium onion, sliced
* 2 cloves garlic, minced
* 2 cups cooked white rice
Cheese Sauce
* 2 tablespoons butter
* 1 cup heavy whipping cream
* 2 cups shredded sharp cheddar cheese
* 4 oz sharp cheddar block, grated
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* Salt and black pepper, to taste
Instructions
1. Cook the Steak
* Season steak cubes with salt and pepper.
* Heat olive oil in a large skillet over medium-high heat.
* Sear steak for 3–4 minutes until browned.
* Remove and set aside.
2. Sauté Vegetables
* In the same skillet, cook peppers and onions until tender, about 5–7 minutes.
* Add minced garlic and cook for 30 seconds.
* Return steak to the skillet and stir together.
3. Make the Cheese Sauce
* In a saucepan, melt butter over medium heat.
* Add heavy cream and heat until warm.
* Stir in shredded cheddar and grated cheddar block.
* Add garlic powder, onion powder, salt, and pepper.
* Stir until smooth and creamy.
4. Combine
* Pour half of the cheese sauce over the steak and pepper mixture.
* Stir gently to coat everything.
5. Serve
* Spoon cooked rice into bowls.
* Top with the cheesy steak and pepper mixture.
* Drizzle with remaining cheese sauce.
* Garnish with parsley and extra black pepper if desired.

No-Bake Oreo Cheesecake Bites recipe made in muffin liners with an Oreo crust and creamy white chocolate cheesecake filling.

Ingredients
Crust
* 24 Oreo cookies, crushed
* 4 tbsp melted butter
Filling
* 8 oz cream cheese, softened
* 1 cup white chocolate melting wafers, melted
* 1 cup Cool Whip, thawed
Topping
* Chocolate syrup
* Additional Cool Whip for garnish
* Mini chocolate chips (optional)

Instructions
1. Make the Crust
1. Line a muffin tin with 12 paper liners.
2. Crush Oreos into fine crumbs.
3. Mix crumbs with melted butter until combined.
4. Press about 2 tablespoons into each liner.
5. Refrigerate while preparing the filling.
2. Make the Cheesecake Filling
1. Beat cream cheese until smooth.
2. Melt white chocolate wafers and allow to cool slightly.
3. Mix melted white chocolate into cream cheese.
4. Fold in Cool Whip until light and fluffy.
3. Assemble
1. Spoon cheesecake filling over each Oreo crust.
2. Smooth tops with the back of a spoon.
3. Refrigerate for at least 3–4 hours, or until firm.
4. Decorate
1. Top each cheesecake bite with a dollop of Cool Whip.
2. Drizzle with chocolate syrup.
3. Sprinkle with mini chocolate chips if desired.

Butterfinger Peanut Butter Cheesecake Dip—a no-bake dessert dip served with Nutter Butter cookies.

Ingredients
* 8 oz cream cheese, softened
* 1 cup creamy peanut butter
* 1 cup powdered sugar
* 1 tub (8 oz) Cool Whip, thawed
* 8–10 fun-size Butterfinger bars, crushed
* ¼ cup caramel sauce, plus extra for drizzling
* Nutter Butter cookies, for serving

Instructions
1. Make the Base
* In a large bowl, beat together:
* Cream cheese
* Peanut butter
* Powdered sugar
* Mix until smooth and fluffy.
2. Add Caramel
* Stir in the caramel sauce until fully combined.
3. Fold in Cool Whip
* Gently fold in the Cool Whip until light and creamy.
4. Add Candy
* Crush the Butterfinger bars.
* Fold about ¾ of the crushed candy into the mixture.
* Reserve the rest for topping.
5. Chill
* Transfer to a serving bowl.
* Refrigerate for 1–2 hours for best texture.
6. Garnish
* Drizzle with additional caramel sauce.
* Sprinkle with remaining crushed Butterfinger pieces.