• Root Beer Float Pie

    Root Beer Float Pie

    1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
    3/4 cup cold diet root beer
    1/2 cup fat-free milk
    1 package (1 ounce) sugar-free instant vanilla pudding mix
    1 graham cracker crust (9 inches)
    Maraschino cherries, optional


    Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.

    Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight.

    Dollop reserved whipped topping ...

  • No Bake Strawberry Shortcake

    No Bake Strawberry Shortcake
    from lilluna.com
    2 small boxes instant vanilla pudding1/2 cup strawberry juice3 cups milk1 tsp vanilla2 packages Vienna Fingers1 lb strawberries fresh, hulled and chopped2 cups heavy whipping cream1/2 cup powdered sugar
    In a medium bowl whisk together pudding and milk. Set aside.Dip Vienna fingers in strawberry juice and arrange in the bottom of a 9x13 dish.Spread half the pudding mixture over the cookies. Top with 1/3 the strawberries.Add another layer of lady fingers, the rest of the pudding and 1/3 the strawberries.In a bowl, whip the cream and powdered sugar until ...

  • Mother Lode Pretzels

    Mother Lode Pretzels
    Source- tasteofhome.com

    1 package (10 ounces) pretzel rods
    1 package (14 ounces) caramels
    1 tablespoon evaporated milk
    1-1/4 cups miniature semisweet chocolate chips
    1 cup plus 2 tablespoons butterscotch chips
    2/3 cup milk chocolate toffee bits
    1/4 cup chopped walnuts, toasted


    With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts.
    Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds ...

  • Tips for Selling Used Farm Equipment

    In our previous blog post, we went over the basics of determining value for used farm equipment. It can be difficult, but with a little bit of guidance and some practice, you’ll be a pro in no time. Want some tips and tricks to make the process go smoother? Keep reading below.
    Used Farm Equipment -Tips and Tricks
    So you want to know the secrets to success? You’ve come to the right place! Below are some of our tips and tricks to successfully sell your used farm equipment like a pro:
    Update its Appearance
    This is one of the oldest ...

  • Determining the Value of Used Farm Equipment

    Determining the value of used farm equipment can be a tricky task in the agriculture industry, but we’re here to help! Farm2Ranch facilitates the buying and selling of used farm equipment all over the midwest region so we’re very comfortable with the process. Because we know it can be difficult, we have broken down the process for you to make things simple. Keep reading below to learn how you can determine the value of your used farm equipment.
    Used Farm Equipment Value
    The first step to buying and selling used farm equipment is determining its value. To do this, you ...

  • Grilled Steak Street Tacos

    Grilled Steak Street Tacos
    From favfamilyrecipes.com

    1 lb. top sirlion steak
    Kosher salt to taste
    1 Tbsp steak seasoning or taco seasoning
    8-10 street taco tortillas corn or flour* see notes above
    1 white onion chopped
    1/2 bunch cilantro chopped
    Cotija cheese kind of like a Mexican feta cheese, to taste
    Remove steak from refrigerator and bring to room temperature.
    Rub with salt and seasonings and set aside.
    Grill, only flipping once, until internal temperature reaches 155-degrees. Remove from grill immediately and set aside for about 5 minutes. Internal temperature will keep rising to about 160-degrees (this is MEDIUM doneness).
    Cut steak into small, bite size ...

  • Spaghetti Pie Casserole

    from Tasteofhome.com
    Spaghetti Pie Casserole
    from Tasteofhome.com
    1 package (8 ounces) spaghetti1 pound ground beef1 small onion, chopped2 garlic cloves, minced1 jar (14 ounces) spaghetti sauce1/2 teaspoon salt1/4 teaspoon pepper3 oz reduced-fat cream cheese1 cup (8 ounces) reduced-fat sour cream3 green onions, chopped1-1/2 cups shredded cheddar-Monterey Jack cheese
    Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic overmedium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper;bring to a boil. ...

  • Buffalo Wing Dip

    from tasteofhome.com
    Buffalo Wing Dip
    from tasteofhome.com
    2 packages (8 ounces each) cream cheese, softened1/2 cup ranch salad dressing1/2 cup sour cream5 tablespoons crumbled blue cheese2 cups shredded cooked chicken1/2 cup Buffalo wing sauce2 cups shredded cheddar cheese, divided1 green onion, slicedTortilla chips
    In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker.Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through.Sprinkle with remaining cheese and onion.OR- mix all together and spread in a pirex ...

  • Creamy Raspberry-Limeade Bars

    1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
    1 tablespoon grated lime peel and 2 tablespoons lime juice (from 1 lime)
    2 packages (8 oz each) cream cheese, softened
    1/4 cup sugar
    2 containers (6 oz each) Yoplait® Original red raspberry yogurt
    3/4 cup heavy whipping cream
    40 fresh raspberries (about 8 oz)
    Small lime slices, if desired

    Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

    In medium bowl, mix cookie dough and 1 teaspoon of the grated lime peel with hands or spoon ...

  • Slow-Cooker French Onion Chicken

    1/4 cup butter
    2 medium sweet onions, thinly sliced (about 2 cups)
    1 teaspoon salt
    1/2 teaspoon pepper
    1 teaspoon chopped fresh thyme leaves
    4 boneless skinless chicken breasts, cut into 1-inch pieces (1 1/4 lb)
    3 tablespoons cornstarch
    2 tablespoons water
    12 slices baguette, 1/2 inch thick (from 14-oz loaf)
    1/2 cup shredded Swiss cheese (2 oz)

    In 12-inch nonstick skillet, melt butter over medium heat. Add onions, salt, pepper and thyme; cook 8 to 10 minutes, stirring occasionally, until onions are soft and golden brown.

Farm2Ranch406 Stevens Street, Iowa Falls, IA 50126 • Tel: (800) 442-3276 • Email: info@farm2ranch.com