Home Recipes Cooking Style Comfort Food
Caroline StankoUpdated: Feb. 06, 2024
Feel like you're in the old Wild West with cowgirl-inspired recipes like calico beans, Southwest skillets, buttermilk biscuits and more.
Best-Ever Fried Chicken
Go to Recipe
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia
Calico Cowboy Beans
Go to Recipe
This cowboy beans recipe is tradition when my girlfriends and I go up north for a girls' weekend. The husbands and kids are left at home, but the slow cooker comes with us! —Julie Butsch, Hartland, Wisconsin
Southwestern Sauteed Corn
Go to Recipe
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon
Grilled Pork Burgers
Go to Recipe
We live on a working hog farm and love this savory, tasty burger. Everyone will love these burgers—even if your pork comes from the grocery store, not the farm! —Dawnita Phillips, Drexel, Missouri.
Bacon-Potato Corn Chowder
Go to Recipe
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota
Pineapple-Rhubarb Jam
Go to Recipe
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
Fiesta Scrambled Eggs
Go to Recipe
I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
Tex-Mex Bean Bake with Cornbread Topping
Go to Recipe
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. —Samantha Westveer, Kentwood, Michigan
Southwestern Rice
Go to Recipe
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana
Sunday Best Stuffed Pork Chops
Go to Recipe
We’re farmers and ranchers who love to cook in a Dutch oven. Dish up these chops from the oven, and pass the salad, potatoes and steamed broccoli. —Lorraine Smith, Carpenter, Wyoming
Creamy Ranchified Potatoes
Go to Recipe
My daughter-in-law gave me this recipe, and over the years, I've adjusted it to our tastes. It's so nice to come home from work to a hot, tasty dish that's ready to serve! You can use any cheese you'd like and also substitute leftover chicken or another meat for the ham. —Jane Whittaker, Pensacola, Florida
Wyoming Whopper Cookies
Go to Recipe
These big country cookies are made to travel—in fact, I came up with this recipe while trying to match a commercial cookie that was good, but too crumbly to carry. —Jamie Hirsch, Powell, Wyoming
Pickled Sweet Peppers
Go to Recipe
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Church Supper Spaghetti
Go to Recipe
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
Easy Potato Rolls
Go to Recipe
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
Southwestern Beef Barley Stew
Go to Recipe
Hearty and easy to fix, this thick stew has a comforting, chili-like flavor. It's my best barley recipe. I'm sure you'll agree that it's a tasty dish. —Lisa Kolenich, Regina, Saskatchewan
Go to Recipe
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Slow Cooker Mushroom Stuffing
Go to Recipe
My grandmother created this recipe after my grandfather left the well-drilling business and invested all their money in a mushroom farm. The farm was a success and saw the family through the Great Depression. —Eric Cooper, Durham, North Carolina
Creamy White Chili
Go to Recipe
Years ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
Cowboy Cornbread
Go to Recipe
This cornbread is richer and sweeter than others I’ve tried, and especially luscious alongside ham and beans. —Karen Ann Bland, Gove, Kansas
Blueberry Slump
Go to Recipe
My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of farm cream on the table. My husband and I have been eating it for 58 years, but the recipe is even older! —Eleanore Ebeling, Brewster, Minnesota
Beef Brisket on Buns
Go to Recipe
With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. —Deb Waggoner, Grand Island, Nebraska
Rhubarb Citrus Punch
Go to Recipe
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
Sausage Dip
Go to Recipe
This warm sausage dip is a family-favorite snack on cool days. The meat-lovers in your family will especially love this country-style appetizer. —Susie Wingert, Panama, Iowa
Oven Barbecued Chicken
Go to Recipe
Chicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make this baked bbq chicken before church. — Esther Shank, Harrisonburg, Virginia
Wyoming Cowboy Cookies
Go to Recipe
These cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. —Patsy Steenbock, Shoshoni, Wyoming
Sauerkraut Casserole
Go to Recipe
Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom's favorite way to fix it, and I still love this country dish. —Rosemary Pryor, Pasadena, Maryland
Grilled Pork and Poblano Peppers
Go to Recipe
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Southwestern Beef and Rice Skillet
Go to Recipe
I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! —Pat Hockett, Ocala, Florida
Cheesy Chili
Go to Recipe
My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty, you can even serve it as a dip at parties. —Codie Ray, Tallulah, Louisiana
Spicy Chuck Wagon Beans
Go to Recipe
Baked beans don't get any easier! All you have to do is open some cans, chop an onion, and add a dash (or two) of hot sauce. They'll simmer to perfection in minutes.—James Schend, Dairy Freed
Strawberry Crumble Pie
Go to Recipe
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
Slow-Cooker Milk-Can Supper
Go to Recipe
Here’s a slow-cooked version of a campfire classic. Pioneers and cowboys would cook this meal over a milk can on an open fire, letting the flavors and textures blend together. —Nick Iverson, Denver, Colorado
Skillet Beef Tamales
Go to Recipe
I found something similar to this years ago and have recently added my own spin. Here’s the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. —Deborah Williams, Peoria, Arizona
Fiesta Chicken
Go to Recipe
Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. —Teresa Peterson, Kasson, Minnesota
Grandma's Sour Cream Raisin Pie
Go to Recipe
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma, who made this pretty pie for special occasions. —Beverly Medalen, Willow City, North Dakota
Four-Cheese Chicken Fettuccine
Go to Recipe
As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. —Rochelle Brownlee, Big Timber, Montana
Rolled Buttermilk Biscuits
Go to Recipe
I scribbled down this recipe when our family visited The Farmers' Museum in Cooperstown, New York, many years ago. I must have gotten it right, because these biscuits turn out wonderful every time. —Patricia Kile, Elizabeth, Pennsylvania
Cornbread Casserole
Go to Recipe
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. —Carrina Cooper, McAlpin, Florida
Tex-Mex Breakfast Haystacks
Go to Recipe
I love haystacks and wanted to make a fun Tex-Mex recipe for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. —Donna-Marie Ryan, Topsfield, Massachusetts
Southwestern Bean Dip
Go to Recipe
Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. —Jeanne Shear, Sabetha, Kansas
Strawberry Rhubarb Pie
Go to Recipe
While growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
Slow-Cooker Pork Pozole
Go to Recipe
I make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
Southwestern Hash with Eggs
Go to Recipe
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
Pina Colada Zucchini Bread
Go to Recipe
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
Sweet Corn and Potato Gratin
Go to Recipe
This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Southwestern Spaghetti
Go to Recipe
Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. —Beth Coffee, Hartford City, Indiana
Strawberry Shortcake
Go to Recipe
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
Originally Published: March 26, 2019
Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.