Davey Crocket Sandwiches Recipes

Steps:

• Preheat oven to 375 degrees. Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes. Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles. Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps. Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese. Place the wraps in the pre-heated oven. Bake for 13 minutes. Dollop sour cream on each wrap. Top with diced scallions and black olives.
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Steps:

• Mix together flour, sugar, salt, baking powder, and baking soda.
• Mix in brown sugar, oats, and chocolate chips.
• Combine eggs, oil, and vanilla.
• Stir into chocolate chip mixture.
• Press into an ungreased 15x10x1 inch jelly roll pan.
• Bake at 350°F for 15 minutes or until lightly browned.
• Cool slightly before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• In a large bowl, stir together the eggs, brown and white sugars, and vanilla. Add the oil and mix to combine. In a separate bowl, combine the flour and the oats. Gradually, stir flour mixture into egg mixture 1/2 cup at a time, stirring until completely mixed. Fold in chocolate chips. Spread the mixture evenly onto a baking sheet.
• Bake in the preheated oven for 13 minutes. Remove from oven still slightly gooey, and let cool for 3 minutes before cutting into squares. Then cool on a wire rack for 10 minutes. Store in an air-tight container.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
• Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.