Davy Crockett Pockets

"I saw this recipe on Food Network many years ago.  It was being featured as a recipe that was created for and had won a beef cooking contest.  I can't remember the gentleman's name who created the recipe to give him credit for it, but we love it and make it often.  So to whoever you are, thanks for sharing this wonderful recipe!  It has definitely become a 'winner' in our house and I'm sure it will be one in your home also!" 

1 pound ground beef

1 medium sized onion, chopped

salt and pepper, to taste

2-(8 count) tubes of refrigerated crescent dinner rolls (We use Pillsbury brand.)

2-(7 ounce) cans whole green chilies (We use Ortega brand.)

1-(8 ounce) package or 2 cups of shredded cheddar cheese

chopped tomatoes

chopped green onions

sour cream

hot sauce or salsa
 

In a skillet, brown ground beef with onion.  Season with desired amount of salt and pepper.  To make the bottom layer of the pockets, open 1 can of crescent rolls.  Separate crescent rolls into 4 rectangles (2 crescent triangles each) by sealing perforations in between the crescent triangles with your fingers.  Lay crescent roll rectangles on a non-stick baking sheet.  Open both cans of green chilies and drain.  (There will be a total of 8 whole chilies.)  Slice each green chile open.  Lay 2 chilies on each crescent rectangle.  Divide ground beef  and onion mixture equally and place on top of chilies.  Sprinkle about 1/4 cup of cheddar cheese on top of ground beef.  Open 2nd can of crescent rolls and form into 4 more rectangles to make the top layer of the pockets.  Place these rectangles on top of the cheddar cheese.  Using your fingers, press the top and bottom crescent roll layers together to seal pockets.  Bake at 375 degrees for 12-15 minutes.  Remove from the oven and top with remaining cheddar cheese, chopped tomatoes, chopped green onions, dollops of sour cream and hot sauce or salsa.  ENJOY!  Makes 4 Davy Crockett Pockets.

Check out this recipe on the Gooseberry Patch Recipe Roundup .  It was featured as part of the Beefy Roundup. 

Lemon Bars

  "My Mom knows how much my husband loves these lemon bars so she made them for his birthday treat this year and of course I had to help him eat them (wink, wink)!"   

 

Crust

1 cup butter, softened

dash of salt (about 1/8 teaspoon)

1/2 cup powdered sugar

2 cups flour

 

Combine butter, salt, powdered sugar and flour and press into the bottom of a well greased 13x9 pan (You can grease pan with shortening or spray with non-stick cooking spray.)  Bake at 350 degrees for 15 minutes.  Allow crust to cool slightly and then cover with lemon filling. 

 

Lemon Filling

4 eggs, beaten

2 cups sugar

1/4 cup flour

6 Tablespoons lemon juice

 

Mix together eggs, sugar, flour and lemon juice and pour over slightly cooled crust.  Bake at 350 degrees for 20-30 minutes.  Remove from the oven and allow to cool completely.  Sprinkle with powdered sugar and cut into bars.

 

 

"A plate of HAPPINESS!"



 

Creamy Clam Chowder

"My sister shared this recipe with me and it was given to her by my aunt, so it's definitely a family favorite.  One Fall, I made it and sent it with my husband and his buddy to hunting camp.  It was a hit!"

 

1 small yellow onion, chopped
2 or 3 stalks of celery, chopped
3 or 4 russet potatoes, peeled and diced
3 cans (6-1/2 ounces each) of minced clams in clam juice (We like to use Snow's brand.) *Do not drain.
1-1/2 sticks or 3/4 cup butter
3/4 cup flour
1 quart half-and-half
1 Tablespoon red wine vinegar
Salt and Pepper, to taste
Oyster crackers or crackers of your choice

Put onions, celery, potatoes and clams (with clam juice) into a large stock pot.  Add just enough water to cover ingredients.  Bring to a simmer and cook until vegetables are tender (about 15-20 minutes).  In a small saucepan, melt butter.  Stir in flour and cook for 1-2 minutes on medium heat, stirring constantly, until thickened.  Stir into vegetable and clam mixture and bring to a boil.  Reduce heat to medium and add half-and-half and vinegar.  Season with desired amount of salt and pepper.  Cook until soup is heated through and thickened to desired consistency.  Serve with oyster crackers. 

TIP:  I have also made this yummy soup in a slow-cooker.  You just put the onions, celery and potatoes in the slow cooker with just enough water to cover them.  (Don't add clams now or they will become overcooked.)  Season with desired amount of salt and pepper.  Cook on High heat for 4-5 hours or until the vegetables are tender.  When vegetables are tender, melt butter in a small saucepan and stir in flour. Cook and stir for 1-2 minutes on medium heat until thickened.  Stir into vegetables.  Add clams (with clam juice), half-and-half and red wine vinegar and continue to cook in the slow-cooker on High heat for about 1 hour or until soup is thickened to desired consistency.  Season with additional salt and pepper if needed.  Serve with oyster crackers.