The web browser you are using is out of date and no longer supported by this site. For the best TractorSupply.com experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
 
  • Left Arrow
    My Account
  • Left Arrow
    My Account
  • Make My Store

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

    CONFIRM CLEAR INFO?

    Click "YES" to clear all the customer data, cart contents and start new shopping session.

    Your current shopping session will get automatically reset in seconds.
    If you are still active user then please click "NO"

    Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


    • To Shop Online
    • To Check In-Store Availability

    click here
    We do not share this information with anyone. For details,please view our Privacy Policy

    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. 

    Refrigerate. 

    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.