The Farm Girl Recipes (2024)

Ladies and Gentlemen....we have found a winner!!

Doesn't that sound so exciting!!??!!

It is not very often that the hubs continually raves about a dessert I make.

Now don't get me wrong, he usually likes everything I make and is very kind about his complements but how I know that we have found a winner is that he not only have seconds and thirds, but he tells everyone about it and asks when we can have it again.

That's how these little bits of goodness were. We all loved them, even the kids thought they were amazing, but the hubs....he really, really loved them.

And the best part is that they are super easy to make. You could whip these out in no time flat and then everyone would think you are absolutely amazing!!

Plus you could make them in a spring form pan or in individual portions like I did, completely up to you. Just know that if you are on a diet, don't blame me for gaining 5 pounds after making these. I'm just warning you!!!

No Bake Berry Oreo Cheesecake

(click here for printable version)

Crust:
2/3 pack crushed up Berry Oreos (2 sleeves) (I could only find Berry Oreos at Walmart)
1/4 cup melted butter

Filling:
1 sleeve of crushed Berry Oreos
1 8 oz. package of cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 8 oz. tub cool whip
Red Food coloring (optional)
Strawberry Whoppers(optional)

* Note: I crush my Oreos with my food processor. It is very easy and results in all the crumbs being a uniform size. You can also crush them with a rolling pin with the Oreos in a Ziploc bag. Totally up to you.

1. Prepare crust by adding melted butter to crushed oreos, mixing until well combined. Spread mixture on the bottom of you pan, pressing down evenly or putting an equal amount in cupcake liners in your cupcake pan (mine was about 2 tsp in each cupcake liner). Set aside.

2. Beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended. Fold in cool whip and remaining chopped cookies. You can also add food coloring to make it a little more pink. Spread over crust.

3. Refrigerate 3-4 hours until firm before serving. If wanted, top with more cool whip and a whopper. Enjoy!

Makes about 16 cupcake size cheesecakes.

Source: Lil' Luna

Healthy Banana Oat Snack Bars

(click here for printable version)

3/4 cup whole wheat flour
2 cups rolled oats
1 1/2 cups puffed rice cereal, like Rice Krispies
1/4 tsp salt
1/4 tsp nutmeg
1 tsp cinnamon
3 very ripe bananas, peeled and mashed
1/4 cup honey
1/4 cup plain yogurt ( I used vanilla and it tasted great!)
1/4 cup peanut butter or other nut butter (like nutella)
1 tsp vanilla
1 cup bittersweet or semisweet chocolate chips

1. Preheat oven to 350°F. Line a 9×13 baking pan with parchment or foil, leaving a slight overhang on each of the long edges. Lightly coat the pan with cooking spray and set aside.

2. In a medium mixing bowl, combine the flour, oats, rice cereal, salt, nutmeg, and cinnamon, stirring well to combine. In a second large bowl, whisk the banana, honey, yogurt, nut butter, and vanilla until the mixture is smooth and well incorporated.

3. Pour the dry ingredients into the wet ones and stir until they come together, being careful to not overmix. Gently fold in the chocolate chips. Transfer to the prepared pan and flatten down lightly with a spatula or your clean hands. Bake for anywhere from 15 to 30 minutes. I baked mine for only 18-20 minutes because I wanted them softer, like a cookie. If you want them firm and golden, continue baking until they are starting to brown on the top, more like 30 minutes. Remove from the oven and let the bars cool completely before removing from the pan and cutting into squares. Enjoy!

Makes about 20 small bars

Source: Mel's Kitchen Cafe

Now I know that name sounds fancy and complicated but it's really not.

I promise.

When I first saw this recipe I thought, "what in the heck is coulis!" I had never heard of it (which might say something about me but I trust some of you haven't heard it either) so I of course did the only natural thing.

I wikipedied it. Because "wikipedied" is totally a real word!

Wikipedia says that coulis is, "is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples."

Sounds pretty cool right?

And the best part, it's not hard at all. Plus I love being able to mix up my vegetables sometimes. I kind of get tired of eating the same vegetables the same way. This red pepper coulis is so mild that it was a perfect combination with the roasted cauliflower and we all loved it at our house.

Roasted Cauliflower with Red Pepper Coulis

Red pepper coulis:
2 red bell peppers
2 tbsp olive oil
1 tsp white wine vinegar
1 clove garlic, minced

Cauliflower:
1 head cauliflower, cut into florets
Olive oil
Kosher salt
Freshly ground black pepper

1. To make the red pepper coulis, preheat the oven to 475˚ F. Line a baking pan with foil and place the whole bell peppers on the baking sheet. Roast until the skin is browned and bubbling, about 15-20 minutes, turning at least a few times during cooking to brown all sides. Once the peppers are evenly browned, remove them to a plate or bowl and cover with foil (I reused the foil from the baking pan). Let stand about 15 minutes. Reduce the oven temperature to 450˚ F.

2. Remove the peppers from the plate and transfer to a cutting board. (If they are too hot to handle, let them cool for a few minutes.) Peel the skin from the outside of the peppers and discard – it should come away easily thanks to the roast/rest technique. Seed and coarsely chop the peppers. Place the roasted peppers in the bowl of a food processor along with the olive oil, vinegar, and garlic. Process until totally smooth.

3. Place the cauliflower pieces on a baking sheet in an even layer. Drizzle lightly with olive oil, season with salt and pepper, and toss gently. Roast, stirring occasionally, until crisp-tender and lightly browned, about 12-15 minutes. Serve immediately with the red pepper coulis. Enjoy!

Source: Annie's Eats

I was having a conversation the other day with a friend. I had told her we had made this bread and that all of us (including every single kid) couldn't stay out of it, it was that good.

She said, "Well of course it has Twixes in it!"

Then we proceeded to have a conversation about candy bars, which kind was good, which kind are good to bake with, etc. And the conclusion I came to was: pretty every single one!

Seriously, peanut butter twixes are definitely at the top of my favorites but you can't leave out peanut butter m&ms, or butterfingers, or snickers, or reese's peanut butter cups. The list is practically endless and I have found no end to the ideas of things we could put them in besides just eating them.

Candy bars are one of those things I just can't have sitting around my house. If I buy them I have to put them in a recipe almost immediately because they call to me from the cupboard saying naughty things, like "i'm so good, come and eat me" or "you can just go work out in the morning if you eat me, it's not really a big deal" or "I'm not THAT bad for you".

You see what I have to put up with??!!

Needless to say these twixes came into the house and almost went straight into this bread (just a few pieces missing). It turned out fabulous. We all loved it and the peanut butter glaze put a wonderful finishing touch on it.

Twix Banana Bread with Peanut Butter Glaze

(click here for printable version)

Bread:
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
2 eggs
1 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 cup mashed banana (about 3)
1/2 cup sour cream
2 c. chopped twix bars (about 4 regular candy bars)

Glaze:
1/4 cup peanut butter
1/4 cup milk
1/2 cup powdered sugar
1 tsp vanilla

1. Preheat oven to 350°F. For the bread, beat the butter and sugar until creamy, about 2 minutes. Add the eggs and vanilla and beat again. Stir in the baking soda and salt. Slowly add the flour to the mixture while the mixer is running. Do not over beat.

2. Fold in the bananas, sour cream and twix bars by hand until incorporated, don't over mix. Pour into a 9x5 pan that has been sprayed with non stick spray. Bake for 1 hour and 5 minutes. Check with a sharp knife or toothpick to see if it is done...if not, bake another 5 minutes. Let cool for 10-15 minutes in the pan, then remove and cool completely on a wire rack.

3. For the glaze, combine all the ingredients in a smal bowl and whisk until smooth. Spread over top of bread, when cooled completely. Serve and enjoy!


Source: Inside Bru Crew

We love carbs at our house, especially breads. I try really hard to not make too many but sometimes nothing beats a hot, fresh loaf of bread straight out of the oven to go with dinner.

Seriously how can you eat spaghetti or alfredo without something to dip in the sauce. At least that's what the hubs tells me.

Most of the time we have our standard whole version but every once in a while I branch out and make pure white bread, which is a major treat at our house.

My mom introduced us to this bread and we have enjoyed it. It is quite quick to make, at least as far as yeast breads go, and it is delicious. Especially with some garlic butter, mmm...tasty!

Fabulous French Bread

(click here for printable version)

1 tbsp shortening
1 tbsp salt
2 tbsp sugar
1 cup boiling water
1 cup cold water
1/3 cup lukewarm water
1 tbsp active dry yeast
5 - 6 cup white all purpose flour
1 egg

1. Place the hot water in the microwave for 3 minutes to boil. While water is in microwave,dissolve the yeast into the 1/3 cup warm water. Stir until mixed and let sit until frothy.

2. Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well. So just smash until mixture is completely combined and resembles fine crumbs. Pour the boiling water over the shortening mixture. Then pour the cold water over the same mixture. Then pour the yeast mixture into the mixer with everything else.

3. Turn on your mixer and begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer.Let the dough mix on high for 8 minutes. Turn off and let sit (in your mixer) for 20 minutes. (If you are in a hurry you can skip this step but I recommend not if you have the time)

4. Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5-10 minutes. Letting it sit will make it MUCH easier to shape.

5. Using one section of dough at a time, shape each in to a loaf and place back on pan, seam side down.Repeat with the other 2 parts of dough.

6. Spray a sharp knife with cooking spray, my serrated one works the best. In a small bowl, whisk your egg until frothy.Cut three diagonal slits in the top of each loaf. Using a pastry brush, cover dough with the egg wash being sure to get it into all of the slits.

7. Place the loaves in a warm 170°F degree oven and let rise for about 15 minutes.Turn the oven up to 400°F degrees, leaving the loaves in while the oven increases in temperature. Once the oven has reached temperature, bake for 15 more minutes or until the loaves are golden brown and crusty. Turn the oven down to 350°F and turn the pan around in the oven. Bake for another 10 minutes. Remove from oven and let cool completely on cooling rack. Serve and enjoy!

Source: Jamie Cooks It Up