Slice ’em, Dice ’em, Stuff ’em-Hoffbrau Jalapeno’s

Hoffbrau fans are the greatest, and the recipe’s are too….I spent the whole weekend…ON FIRE! 

Here’s the Hoffbrau Steaks Jalapeno Recipe Winners!!

Because I love comfort food, I had to choose this one, right out of the gate, from the kitchen of Ms. Henry, one of our Granbury fans

Texi-can Cornbread Casserole

1 lb. ground beef (It even has Beef!!!!! Woo Hoo!)  

1/3 c. Chopped onion

1(8 oz.)jar mild Mexican pasteurized process cheese

1(8.5 oz)pkg. cornbread mix (jiffy)

1(8 3/4 oz) can whole kernel corn, drained

1 T. butter, melted

2 T. jalapeño, seeded and minced (I put in a great video to show you how to seed…hope it helps!)

2T. Chopped red pepper

Brown meat, drain. Add onions cook until tender. Stir in process cheese until melted. Spoon in 11×7″ pan. Prepare cornbread as pkg. directs. Add remaining ingredients mixing just until moistened Spoon over meat mixture. Bake 375* for 25 minutes or until golden brown.

A shout-out to not one, but two of our finest fans in this recipe.  The two were so alike…I had to make them both winners.  A little variation is a great thing.  Much thanks to Olen Rutherford and Wendy Boyd.  

Texas Campfire Stuffed Peppers

4 oz package Cream Cheese

4 oz shredded Cheddar Cheese

6 oz Fresh Corn Kernels (Can be from can but off the cob best)

Salt & Pepper to taste

8 Fresh Jalapenos sliced in half lengthwise and seeded (yield 16 pieces)

8 slices of bacon cut in 1/2 (yield 16 total pieces)

16 toothpicks

*Variation…Mix cream cheese, 1/2 cup goat cheese, red pepper, and brisket…stuff, wrap and roll!  

Mix cream cheese, cheddar, corn, salt and pepper in a mixing bowl.

Fill each 1/2 Jalapeno with mixture and wrap with 1/2 bacon and secure with toothpick.

Once all made place fill side down on a grill for 5 minutes; then flip it and do other side 5 minutes or until bacon done

Last, from our own girl, Cassidy.  And we love this one, because it uses our favorite pickles, too!  Way to go, girl!


Big Jar Best Maid Dill Pickles

5 lb sugar

5 tablespoons minced garlic

10-15 fresh jalapenos

5 teaspoons hot sauce

Drain all pickle juice. Slice pickles and jals. Layer in original jar with other ingredients until all has been used, and don’t shake. Let jar rest on counter turning from top to bottom for 4 days. Chill and enjoy!

Our Hoffbrau Steaks Jalapeno Festival and contest might be over…but we’re always curious about your family faves!  Share your recipe’s with us here…you never know, like  a great old pair of Levi’s, what comfortable, craveable, real slice of Texas shows up next!