Deanne Frieders wasn’t born a suburbanite. She wasn’t born a farm girl either, even though her hometown only had 750 people, and her grandparents were farmers. No, she was determined to get out and be as urban as she could be.

She did, of course, heading to the Windy City for the corporate job she’d always dreamed of. Thrilled with her accomplishments and riding on dreams, she settled in to take the suburbs by storm.

Fate and her farm-boy husband had other plans, however. Two dates in, she did, too.

Flash forward, and the corporate job was in the dust behind the combine; she and her two kids headed down the dirt road to farm life, and soon two new babies joined the family. She was supposed to feed the family, drive a tractor and also deliver field meals – whatever those were.

Always a culinary lover, she gamely jumped in – and quickly drowned in her own creativity. (Have you ever tried to eat a pork chop with a plastic knife bumping along in a tractor?)

All that to say, that’s how This Farm Girl Cooks was born – and today, she really is a farm girl; she still cooks, and she also inspires thousands to do the same.

Driven by the tenet that not just field meals but family meals don’t have to be complex or perplexing, she’s now a beacon for those looking for food with wheels that still appeals. (And now she even drives the auger cart!)

On her website, Deanne offers simple and delicious recipes for field meals, perfect for farmers or families on the go.

Here are some of her top tips to feed the farm:

Shelf Life
“Remember, the key to field meals is that they can’t always eat them when they’re prepared. The equipment breaks down; it’s going to rain; they’re finishing a row or moving fields. So keep it to something that has a little shelf life.”

Family Friendly
“I like to keep my meals family friendly. I take old-school Midwestern food and update it for now. I keep it simple and realistic, make it a little healthier by adding some vegetables or whole grains. One of my favorites is stir-fry—it has everything you need in one bowl.”

Healthy But Good
“I’ve always been interested in nutrition, and I have enough knowledge to know what would make a meal one step better for you. It still has to taste good. It can fuel your body, not just feed your belly.”

Easy Peasy
“I love lasagna, but it’s so time-consuming. So I started experimenting with lasagna made into individual portions in muffin cups. It’s a full meal but no knife required. It takes a fragment of the time to prepare, and it’s one of my most popular dishes.”

Holidays on the Farm
“By the time the holidays roll around, hopefully we’ll have the machinery cleaned up and in the barn. We have a handful of beef cattle we still have to feed and finish, but we’ll be in that awkward transition period where we’re re-establishing what our family routine looks like. We want to be together, and I don’t want to spend all my time in the kitchen.

“One of my favorite time-saving tricks: ready-to-cook cookie dough, already portioned out. You just pull it out of the freezer and plop it on the cookie sheet.

“Our table will always include my mom’s cheesy corn casserole—she called it ‘corn souffle,’ and the stuffing my grandma used to make—an old church recipe. (Those cookbooks are goldmines you can update.)

“I like to include festive appetizers but put my own spin on it using seasonal spices and ingredients. My Cranberry Pecan Goat Cheese appetizer uses only five ingredients and comes together in under 15 minutes!

“The most important thing to remember is there’s no right way to feed your family. If you’re feeding your family in any way, shape or form, then you’re showing love. Food is the ultimate gift of love.”

Cranberry Goat Cheese Appetizer
Ingredients:

• 4-ounce goat cheese log
• ¼ cup pecans, chopped finely
• ¼ cup dried cranberries, chopped
• 1 tablespoon fresh rosemary leaves, chopped
• 3 tablespoons honey, divided

Instructions:

1. Combine the chopped pecans, rosemary leaves and chopped dried cranberries in a small bowl. Set aside.
2. Set the goat cheese log on a plate. Drizzle with 2 tablespoons honey, using the back of a spoon or clean fingers to spread the honey all over. (It will act as the glue.)
3. Sprinkle the chopped pecan mixture on all sides of the goat cheese log, pressing the ingredients into the cheese to adhere. Don’t forget the bottom and the ends!
4. Drizzle remaining tablespoon of honey on your serving plate or tray. It will keep the goat cheese from moving around. Plate the coated goat cheese directly on top of the honey. Garnish with any remaining pecan/cranberry mixture. Serve with crackers, fruit slices or veggies.

Easy Peppermint Fudge
Ingredients:

• 14-ounce can sweetened condensed milk
• 18 ounces semi-sweet chocolate chips
• 3 tablespoons unsalted butter
• 1.5 teaspoons peppermint extract
• 6 peppermint candy canes, crushed

Instructions:

1. Line an 8-inch square baking pan with parchment paper. Leave some paper hanging over the edges to help you remove the fudge later on.
2. Fill a small saucepan with a couple of inches of water and bring to a boil, then turn down to a simmer.
3. Put the condensed milk, chocolate chips and butter into a heatproof bowl, then place it on top of the saucepan. Make sure the bottom of the bowl doesn’t touch the water. Leave the ingredients to melt, stirring occasionally.
4. Once melted, remove from the heat. Pour in the peppermint extract and mix to combine.
5. Pour the fudge mixture into the prepared pan. Use the back of a spoon to spread it into an even layer. Scatter over the crushed candy canes.
6. Put the pan into the fridge for a couple of hours so the fudge can set. Once set, remove from the fridge. Use the parchment paper to lift the fudge out of the pan. Use a sharp knife to cut the fudge into 1-inch squares.

Jiffy Cheesy Corn Casserole
Ingredients:

• Creamed corn – for a variety of texture and also added moisture
• Corn kernels – because it is corn casserole, after all. You can use fresh corn or frozen corn, if you’d like.
• Jiffy Corn Muffin Mix – adds another layer of corn flavor, plus a touch of sweetness.
• Sour cream – adds richness and creaminess
• Eggs – act as a binder and help hold the casserole together
• Cheddar cheese – because who doesn’t love a little cheese in their life???

How to Make Corn Casserole:

1. Preheat your oven to 350 degrees and grease a medium-sized casserole dish or baking dish. I like to use a 9- x 9- or 8- x 8-inch casserole dish.
2. In a large bowl, whisk the eggs. Add creamed corn, corn kernels and sour cream. Mix and add one package of Jiffy Corn Muffin Mix. Stir well to combine ingredients, then pour into your casserole dish.
3. Bake for 30 minutes, then add shredded cheddar cheese to the top and cook until melted. Allow the corn casserole to cool slightly before serving.

Non-Alcoholic Christmas Punch
Ingredients:

• 50 ounces sparkling apple-cranberry juice (equivalent to two 25.4-ounce bottles)
• 1 liter ginger ale
• 6 ounces pineapple juice
• 1 cup fresh or frozen cranberries
• 1 orange, sliced
• 3-4 cups ice
• Optional: Rosemary sprigs for garnish

Instructions:

1. Combine the apple-cranberry juice, ginger ale, pineapple, cranberries and orange slices in a punch bowl or pitcher.
2. Serve the punch in glasses filled with ice. Top with fruit and a sprig of rosemary, if desired.