Rio Grande Cornbread

I found this recipe on Guy's Big Bite. It looked so delicious I thought I must try it, I was right. Cornbread is always done this way now. I love it, It doesn't help that I love the heck out of Chevre.

Ingredients
2 ears corn, husked
1/4c bacon fat
1 1/4c yellow cornmeal
3/4tsp salt
1/2tsp baking soda
2 eggs, beaten
1/2c creme mexicana
1c chopped fire roasted Hatch green chiles
1/8c water
1/2c chopped onion
12oz goat cheese

Method
Preheat the grill to medium-high. Grill the corn until slightly charred black in some areas and has good color. Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob. Set aside.
Preheat the oven to 350°
Add about 1/8-inch of bacon fat to a 10-inch cast iron skillet and put it in the oven to heat up. Mix the dry ingredients. In a medium bowl add the cornmeal, reserving about 1/8 cup, of the mixture. When the oil is hot, remove the skillet from the oven and sprinkle the bottom with the reserved 1/8 cup of cornmeal. Stir it into the oil and return the skillet to the oven to brown the cornmeal. In a large bowl add the eggs, creme mexicana, corn, chiles, water, remaining bacon fat and the onions. When the cornmeal roux is nice and brown, remove the skillet from the oven and pour in half of the batter. It should sizzle a little in the hot bacon fat. Now sprinkle the goat cheese evenly across the top of the first layer of batter. Gently pour in the remaining batter, being careful not to upset the layers, and bake until the top is golden brown, about 40 to 45 minutes. Remove from the oven and let cool 10 minutes before serving

Cheese and Meatball Soup

Wow, what a really yummy soup. It is rich and creamy and so wholesome. My mom made this when I was growing up and I nothing less then loved it. I have no clue where she found this recipe but I am sure glad she tried it. The sound of it may be questionable, but its so good I promise.

Ingredients
1lb ground beef
1 onion grated
1c carrots sliced
1c celery sliced
1c peeled cut potatoes
1c corn
2tsp chicken stock
16 oz water
1qt chicken stock
1 16oz jar of cheez whiz
1 dash Tabasco sauce

Method
Add grated onion to the meat mix together with salt and pepper and knead well, roll into meatballs. Fry in pan until browned. Start stock and water on stove with bullion. Add vegetables and cook until all tender, add meatballs and corn and cook for awhile. add jar of cheez wiz and Tabasco sauce. Serve.

German Cabbage Pockets (Kraut Bierok)

This recipe came from my German Grandmother. It is a favorite for all of our family. It is a really easy recipe. The recipe makes a lot of pockets. They freeze and reheat nice. Enjoy this German Staple as much as I do.

Ingredients
1 box Pillsbury Hot Roll Mix
1 head of cabbage
1 onion
1lb ground beef
Salt&Pepper

Method
Prepare mix as directed on box. Let rise. Slice cabbage and steam until tender, add salt and pepper. Brown beef and onion with salt and pepper. Drain cabbage, and burger and mix together. Roll out dough to 1/8” thick and cut into 4”x4” pieces. Add filling and cross corners together. Pinch shut. Flip so the "X" side is down on the baking sheet. Brush with melted butter or margarine. Bake until brown at 375° for 30 min.

Loopy Frooty Treats

Making kids lunches could become repetitive and boring. I found that if you change it up your kids get a nice mix of new foods, they have fun with it and they actually eat all of their food. I love dry Fruit Loops. and I'm not too fond of Rice Crispies treats, unless peanut butter is added. I thought to use the Fruit Loops instead of the Rice Crispies. These treats are amazing fun and super easy.

Ingredients
8c Fruit Loops
10oz marshmallows
3tbsp butter
1tsp vanilla

Method
Melt butter an marshmallows in a pan until smooth. mix in vanilla, and fruit loops, mix until completely covered. Spray pan with baking PAM. press the mixture in the pan. Let cool and harden, cut into squares and enjoy!

Stroganoff

My mother would take the left overs from the pot roast and make beef and noodles. She would use grandmas egg noodles. I reccomend if you have the time to make your own homemade egg noodles, they are super quick and easy. If you are making a super quick and easy use the frozen noodles. I also will add sour cream when the noodles are done to make the beef and noodles stroganoff. What a rich and holsome meal to help with those left overs.

Ingredients
egg noodles
gravy
2tbsp beef base
2c water
beef roast
sour cream

Method
Make a beef broth with base and water. Make sure it has enough salt. Add gravy, boil and then add meat and noodles and cook until noodles are soft and liquid reduces. Add desired amount of sour cream and serve.

Egg Noodles

There are so Many uses for egg noodles. My mother used to take the left over roast and gravy and make this beef and noodle dish that was wonderful. She would buy a frozen egg noodle called Grandmas Egg Noodles.
I work for an amazing family, in the kitchen we are trying new things, my boss makes her egg noodles homemade. We made them the other day and they were wonderful. You can use the noodles for chicken noodle soup, stroganoff. Or anything your heart desires.

Ingredients
2 1/2c AP flour
1 pinch of salt
2 eggs beaten
1/2c milk
1tbsp butter

Method
In a large bowl stir together flour and salt. Add the rest of the ingredients. Knead the dough until it is smooth. That will take about 5 min. Let dough rest in a covered bowl for 10 min. On a floured surface roll out the dough to 1/8" thick rectangle. Roll dough into a log. Cut the log into 1/8th thick noodles. Undo the rolls onto a clean towel. Allow the noodles to dry before cooking. Cook pasta in pot of boiling stock, or water. Cook until al dente