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The Scoop

The Scoop

  • Jalapeno Peach Cobbler Recipe

    WATCH: Robbie on KLTV- Jalapeno Peach Cobbler


    Jalapeno Peach Cobbler Recipe


    • 6 peaches
    • 1/2 cup water
    • 3 cups sugar
    • 1 1/2 sticks of butter
    • 1 seeded, sliced jalapenos
    • 3 tbs of cold water

    Cut peaches and add to pan along with water, sugar, butter and jalapeno.

    Cook over medium-low heat for about 20 minutes.


    • 1 1/3 cup flour
    • 1/2 tsp salt
    • 1/2 cup and a tbs of Crisco
    • 3 tbs cold water

    Mix thoroughly and flatten with hands or rolling pin.

    Add the peaches to various-sized skillets and top with the crust. Add several slices of butter on top and bake at 450 degrees for 30 minutes. After removing from the oven, sprinkle a small amount of sugar and cinnamon on top.

  • Where Family Is Business, And Business Is Family.

    We LOVE Our Bear Creek Family!


  • Cowboy Beans

    Cowboy BeansHey guys!

    You have got to check out this recipe for Cowboy Beans...perfect for Summer camping!

    Campfire cowboy beans

    1/2 pound diced Bear Creek bacon

    One yellow bell pepper, chopped

    One purple onion, chopped

    Two jalapeño peppers, seeded and chopped

    Three cloves of fresh garlic, minced

    3-15 ounce cans of pinto beans

    One medium tomato, chopped

    One can of chicken broth, or your favorite beer

    2 tablespoons of Guajillo chili powder

    1 teaspoon of cumin

    Pinch of salt


    In a large skillet, cook bacon then add Bell pepper, onion, jalapeño pepper, and minced garlic, and stir over medium heat for five minutes

    Add pinto beans, tomatoes, chicken broth or beer, and spices. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.

    To watch the video, click below!

  • Bear Creek Gumbo


    one whole chicken, cut up
    4 TBS flour
    4 TBS oil
    1 cup chopped onion
    one 16 ounce can tomatoes
    4 cups fresh or frozen okra
    Real Texas gumbo seasoning mix (or whatever brand you find in your grocery store)

    Boil cut up chicken in 1 qt of water until tender.
    Remove chicken, debone and cut into pieces; reserve stock.

    In a large kettle, brown 4 TBS each of flour and oil to make a roux.

    Slowly stir stock into roux, then add 1 package Gumbo mix, 1 cup chopped onion, one 16oz can tomatoes and 4 cups fresh or frozen okra.

    Add deboned chicken and let simmer one hour; stir occasionally.
    Makes about 2 1/2 quarts

  • Green Bean and Squash Casserole with Bear Creek Bacon

    Green Bean and Squash Casserole with Bear Creek Bacon



    1 lb fresh green beans ( ends trimmed)
    1 lb squash julienned ( your favorite)
    1 lb Bear Creek smoked bacon diced
    1 cup red bell pepper
    1 cup diced purple onion
    1/4 cup butter
    1/4 cup all purpose flour
    1 3/4 cups heavy whipping cream
    Salt and black pepper
    1 1/2 cups grated cheddar jack cheese
    Preheat oven to 350
    Blanch green beans and squash in a large pot of water for 5 minutes then drain in a colander. Butter a 9x13 casserole dish and set aside. Pan fry diced bacon, purple onion, and red bell pepper together, drain and place in casserole dish. Next layer the green beans and squash mixture on top of the bacon, red pepper and purple onion in the dish. In a separate pan, heat the butter and whisk in flour to create a roux . Add the cream slowly while whisking to prevent lumps and cook the sauce for about 5 minutes or until thick. Pour sauce over all other ingredients in the dish,top with grated cheese and bake for about 25 minutes. yummy!!!


  • Pig N Penne Pasta Salad



    1 lb box of Penne Pasta
    1 cucumber, diced
    1 bunch of green onions, chopped
    1 cup sliced fresh mushrooms
    1 cup sliced cherry tomatoes
    4 boiled eggs, diced
    1 cup of diced Bear Creek Ham
    Mayo - 1/2 to 1 cup depending on your taste
    Mustard (just a smidgen)
    Salt and pepper to taste
    Cook pasta according to directions and cool. Once pasta is cooled stir in the rest of the ingredients and add Mayo, Mustard, and Salt and Pepper to your individual taste.

  • Cranberry-Smoked turkey salad

    2 pounds (about 6 cups) chopped smoked turkey
    1 1/2 cups real mayonnaise
    1 cup dried cranberries
    1 1/2 cup chopped walnuts
    Mix all ingredients thoroughly, and chill! (How stress-free is that?)  Serve on crackers, croissants or rolls.

  • Bear Bottom skillet chili

    3 pounds of ground turkey or lean ground beef browned
    One medium yellow onion diced
    2-28 ounce cans of diced tomatoes
    1- 15 ounce can of tomato sauce
    One package of Real Texas Chili mix or about 3 ounces of chili powder and 1 tablespoon of garlic powder.
    Mix all together and simmer for one hour. Be sure to watch the video for some great ideas incorporating cast-iron for your next chili party!

  • Tracy's Tasty Pinwheels

    Bear Creek Smokehouse Roasted Red Pepper Cheese Ball Mix
    8 oz Bear Creek  or other ham (diced)
    Tortillas (we recommend spinach or tomato)
    Mix roasted red pepper mix with 1- 8 oz softened cream cheese and 1/2 softened stick butter.
    Let mix set at room temperature until it's spreadable.
    Spread 1 TBS cheese ball mix onto a tortilla. sprinkle 1-2 TBS of diced ham on top of mixture. Roll up the tortilla and cut into circles.

  • Bear Bottom Breakfast Casserole

    16 oz grated Monterrey Jack/Cheddar cheese
    1cup Half & Half
    8 Eggs
    3T Flour
    2 tsp Baking Powder
    8oz Bear Creek smoked ham (diced)
    1 cup Purple Onion
    1 Red Bell Pepper

    Sliced Jalapenos (any brand)
    Layer cheese and jalapenos in a 9x12 pan twice.
    Mix half & half, flour, baking powder.
    beat eggs with a whisk add smoked ham, onion and bell pepper to eggs. Mix well.
    Pour liquid over top. Bake at 325 degrees for 35 minutes.
    Top with fresh sliced jalapenos
    You may replace the ham with bacon or breakfast sausage. Add to mixture and bake accordingly.



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