05 November 2014

Lick the Pan Cornbread. (It's really that good).

I don't know what makes this cornbread so amazing.  It just is. 

I always buy a couple of 5 pound bags of fresh ground cornmeal at the Bunner's Ridge Fall festival and keep it in the freezer for this recipe.  I think the fresh cornmeal makes it even better.

Here's what you'll need:

1 cup cornmeal
3 cup flour
1 cup white sugar
2 Tbsp. baking powder
1 tsp. salt
2/3 cup vegetable oil
1/3 melted butter
2 Tbsp honey
4 eggs, beaten
2 1/2 cups milk

Preheat the oven to 350.
Grease a 9x13 baking dish (I use butter to grease it)
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.  Set aside.
In a separate bowl, combine oil, butter, honey, eggs and milk. 
Add wet ingredients to dry and mix well by hand.
Pour into prepared baking dish and place in 350 oven.
Bake for 45 minutes until golden.

Now go make a pot of beans or chili to go with this! 

03 November 2014

Menu Plan Monday for November 3rd.

This crisp weather is totally inspiring my menu this week. 

I have two weeks until the Christmas Expo at church and then my schedule finally starts to slow down.  If your local, make sure to stop by.  So many great items.  I'm planning on knocking out a big part of my Christmas shopping there.

With the weather turning colder, I'm planning on using my oven more often to help warm up the house in the evenings.  I figure, it's kinda like a two-fer. 
Here's the plan:
Monday:  Three packet pot roast with venison roast, potatoes and carrots. 
Tuesday:  Best meatloaf ever, baked potatoes (meatloaf & potatoes layered in crock pot), peas.
Wednesday:  Beer butt chicken, egg noodles, cheesy broccoli.
Thursday:  Uncle J's Dish as enchiladas, salad. (Use leftover chicken from Wednesday)
Friday: Crock pot lasagna, salad, garlic bread
Saturday:  Awesome Chili and homemade cornbread.
Sunday:  Taco salads, using leftover chili.
Wednesday, I'll be sharing the very best cornbread recipe ever.  Seriously.  No matter where I take it, people love it, empty the pan and in one case, I saw someone licking the crumbs.  It's that good.  
So, what's good at your place this week?

11 October 2014

Letting my hillbilly show: Squirrel gravy and biscuits.

Me personally?  I'm not the biggest fan of squirrel.  But when these guys ask me to fix their squirrels?  Well, how do I say no to these sweet little faces.  
So here's my Nan's way to make squirrel gravy over biscuits.

Soak cleaned and cut squirrel in buttermilk (or milk) for a few hours. 

Mix up some flour with a little salt and pepper to make your breading.

Bread squirrel in flour mixture and fry in bacon grease or butter until browned.

Remove cooked squirrel from pan, leaving drippings.  Add a couple of tablespoons of flour to drippings and cook until just a touch brown, stirring constantly.

Add in milk, continuing to stir until smooth and creamy. 

Serve over hot biscuits topped with meat and covered with gravy.

Enjoy Hillbilly friends!

08 October 2014

Easy Potato Soup.

This is one of those meals that is so up my alley.  Quick and easy.

It's perfect to throw in the crock pot as I run out the door for co-op or errands.

Here's what you'll need:
 One bag of frozen hash brown potatoes (sometimes I use a jar of the potatoes I canned last year)
2 cans of chicken broth
1 can of cream of chicken soup
1 package of cream cheese.

Dump the potatoes, broth and soup in the crock pot.  Add salt and pepper to taste.  Cover and cook on low for 5 hours.

Thirty minutes before serving, throw the cream cheese in and cover.  I like to take a potato masher or large fork and mash up the potatoes while mixing in the cream cheese.

And you have soup.  Nice and easy.  My family ate the entire crock full of soup last week.