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Main Content

Favorite Family Recipes

The best recipes are those passed along as family favorites

Photography by Mark Mosrie

Food styling by Whitney Kemp

Whether you prefer something light and slushy or sweet and robust, these tasty drink recipes from Out Here readers are sure to satisfy your thirst. 


Blackberry Raspberry Lemonade

Blackberry-Raspberry Lemonade

“Wild black raspberries grew up the entire length of the driveway, intertwined into a stone wall my grandfather had laid on our farm, all the way to our pig barn,” writes Jessica Robinson, of Graham, N.C., the editor, recipe developer, and photographer of The Carolina Farmhouse Kitchen blog.  

“We picked them often during the summer and froze them. I love growing some of our own berries to use in desserts, jams and specialty drinks like this one.”

  • 1 pint blackberries
  • 1 pint raspberries
  • 3 cups water
  • 3 cups granulated sugar
  • 2 cups fresh lemon juice
  • Fresh mint for garnish 

In a medium saucepan over low to medium heat, soften the blackberries and raspberries with about ½ cup of water. 

Cook them until they are very soft.

Use a hand food mill to separate the juices and seeds.

Let the fruit juice cool, and discard the seeds and skins. 

In a medium saucepan, dissolve the sugar in the water, making a simple syrup.

Pour the simple syrup, lemon juice, and blackberry and raspberry puree into
a 1-gallon pouring pitcher. Pour into ice-filled glasses and garnish with mint.

Makes 1 gallon.

From the Out Here kitchen: We didn’t have a hand mill, so we used a strainer and the back of a spoon to separate the juices and seeds. 

Organic Strawberry Smoothie

 Organic Strawberry Smoothie

“This is a quick and easy drink to make,” writes Linda Persall, of Cullman, Ala., who prefers her ingredients to be organic.

  • 2 cups strawberries, fresh or frozen
  • 1 cup vanilla yogurt
  • 1 tbsp. honey
  • ½ cup coconut milk

Place all ingredients into blender. 

Blend until smooth. 

Serves 2.


Caramel Iced Coffee

Caramel Iced Coffee

Mary Grace Houghton, of Lyndonville, Vt., knows how to whip up a rich, sweet, after-dinner dessert drink.

  • 1½ cups coffee, cold
  • ½ cup whole milk
  • ¼ tsp. salt
  • ½ cup sugar
  • 2 Tbsp. caramel syrup
  • 1 tsp. chocolate syrup
  • ½ tsp. vanilla extract
  • 3 cups ice cubes or crushed ice

In a blender, mix coffee, milk, salt, sugar, and both syrups on medium speed for 20 seconds.

Add vanilla and ice. 

Blend on high until smooth and creamy. 

Makes 4-6 servings. 


Rhubarb Punch

Rhubarb Punch

This drink, submitted by Ella Yoder, of Lakeview, Mich., starts with an ingredient that you don’t usually find in drinks. Tangy rhubarb makes this drink quite unique.

  • 10 cups fresh rhubarb, cut up 
  • 2 cups sugar
  • 1 pkg. orange Kool-Aid
  • 1 pkg. Cherry Kool-Aid
  • 1 46-oz. can pineapple juice
  • 5 cups water 

Cover rhubarb with water and cook until soft, about 10 minutes. Drain. 

Add sugar, Kool-Aid, pineapple juice, and water. 

Bring to a boil. 


Serves 20. 

Frozen Fruit Slush

Frozen Fruit Slush

“This recipe is great for hot summer days,” writes Tami Bucklew, of Millersburg, Ohio. 

  • 1 cup water
  • 2 cups sugar
  • 1 12-oz. can orange juice concentrate, fix as directed
  • 8 bananas, sliced
  • 1 20-oz. can crushed pineapple 

Heat water and sugar to dissolve. 

Add all ingredients together and freeze. 

Stir once or twice while freezing. 

Freeze 12-24 hours.

Remove from freezer 1 hour before serving; it should be slushy to serve.

Serves 20.

From the Out Here kitchen: We drizzled caramel and chocolate syrup on top.