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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


This winning recipe, submitted by Karly Kellett, of Orland, Ind., combines and American classic — apple pie — and the rich taste of a caramel sauce. Karly advises letting the finished pie sit for several hours before serving. “It’s perfect to make the day before,” she writes. Serves 6-8.


Double pie crust:

3 cups flour

1 tsp. salt

1 cup shortening

1 egg

2 Tbsp. vinegar

2-4 Tbsp. water


  1.      Sift flour and salt.
  2.      Cut in shortening.
  3.      Add egg, vinegar, and enough water to make a soft dough.
  4.      Use a rolling pin to roll out the dough to make a double pie crust.
  5.      Place half in a pie plate and press and shape into sides of the plate.
  6.      Trim the edges to 1 inch, and flute.
  7.      Prick bottom and sides of the crust. 

Pie filling:

1 cup unsalted butter

6 Tbsp. all-purpose flour

1 cup granulated sugar

1 cup packed brown sugar

1 tsp. cinnamon

½ cup water

6-7 granny smith apples, peeled, cored, and sliced


  1.      Melt butter in a sauce pan. Stir in all-purpose flour to form a paste. Add sugar, brown sugar, cinnamon, and water. Bring to a boil. Reduce temperature, and simmer for 5 minutes.
  2.      Meanwhile, fill the bottom crust in your pan with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce.
  3.      Cover with a top crust, using whatever technique you feel comfortable with — a full crust, lattice, or other variation. Gently pour the remaining caramel sauce over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon.
  4.      Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes.
  5.      Once finished baking, let sit out for at least four hours, preferably closer to 12 hours.


Any dish with bacon has to be a ribbon winner, including this flavor-filled side dish submitted by Pam Day, of League City, Texas. Serves 4-6. 



1 bunch of asparagus


Olive oil

Salt and pepper

Lemon zest, grated 


  1.      Separate asparagus into bundles of three or four spears.
  2.      Wrap a piece of bacon around each bundle.
  3.      Drizzle with olive oil.
  4.      Season with salt & pepper.
  5.      Sprinkle lemon zest over bundles.
  6.      Grill on medium heat, turning once or twice, for 15-20 minutes or until bacon is done.


“These muffins won first place at the Lincoln County Fair in 2013,” writes Olivia Braley, of Silex, Mo. “I also sold these muffins at a local farmers market among other baked good and produce. They are super easy to make and very, VERY yummy! Always make sure you put a lot of sugar on top.” 

Makes 6 jumbo muffins. 



2 eggs

1 cup milk

½ cup oil

3 cups flour

1 cup sugar

5 tsp. baking powder

1 cup fresh, washed/drained blueberries


  1.      Preheat oven to 400 degrees.
  2.      With wire whisk, combine the wet ingredients in a small bowl. Set aside. Mix dry ingredients together in a large bowl.
  3.      Pour the liquid ingredients into the dry. Stir until combined.
  4.      Fold in blueberries.
  5.      Divide batter evenly into the greased jumbo muffin tin. Finish them off by sprinkling lots of sugar on top.
  6.      Bake for 15-20 minutes or until inserted toothpick comes out clean.


A handful of Out Here readers submitted a recipe for pickled tomatoes, but because safe canning practices must be so exact, we turned to the National Center for Home Food Preservation for a pickled tomato recipe. The center recommends this recipe from the University of Georgia book, 

So Easy to Preserve.

If you’re new to canning, visit the national center’s website at and read, “Using Boiling Water Canners” and “Principles of Home Canning,” before you get started.



6 medium sweet green peppers (like a bell pepper), seeded and quartered

5-6 lbs. small green firm tomatoes

6 cloves garlic

6 stalks celery, cut in 2-inch lengths

2 quarts water

1 quart distilled white vinegar (5%)

1 cup canning or pickling salt

Fresh dill to taste


  1.      Wash and drain all vegetables. Remove stems and cores from green peppers; quarter and remove seeds.
  2.      Pack washed tomatoes in hot jars.
  3.      Add to each quart jar: 1 clove of garlic, 1 stalk of celery, and 4 quarters of green pepper. Combine water, vinegar, and salt. Boil with the dill for 5 minutes.
  4.      Pour the hot brine over the vegetables in jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
  5.      Process in a boiling water canner (see chart for processing times).


Recommended process time for Kosher-Style Dill Green Tomato Pickles
in a boiling-water canner.


Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 6,000 ft

Above 6,000 ft



15 min



Yields about 6 quart jars.

These will be ready for use in 4 to 6 weeks. ★