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Recipes
Breakfast Frattata
By BearForce
Serves 8
- 4 potatoes, peeled and cubed
- 1/2 onions, sliced
- 1 tablespoon vegetable oil
- 8 eggs, beaten
- 3/4 cup cubed ham
- salt and pepper to taste
- 3/4 cup shredded Cheddar cheese
Chicken Enchilada Quiche
By BearForce
1. Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Cru...
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 4 eggs
- 1 cup half-and-half or milk
- 1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
- 1 1/2 cups broken tortilla chips
- 2 cups shredded Monterey Jack cheese (8 oz)
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1/2 teaspoon salt
- Pepper to taste, if desired
- Sour cream, if desired
- Old El Paso® Thick 'n Chunky salsa, if desired
Spinach Salad with Dates
By BearForce
Makes four servings
- Dressing:
- 2 pitted dates
- 1/3 cup vegetable oil
- 1 tsp. finely grated lime zest
- 1/4 cup lime juice
- Salt and pepper
- Salad:
- 1/4 cup vegetable oil
- 4 thinly sliced large shallots
- 1 trimmed bunch spinach
- 3/4 cup chopped dates
California Chicken
By BearForce
1.Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breasts
- 1 teaspoon olive oil
- 1/2 teaspoon onion powder
- 1 pinch salt
- 1 pinch ground black pepper
- 2 avocados - peeled, pitted and sliced
- 2 ripe tomatoes, sliced
- 1 (8 ounce) package Monterey Jack cheese, cut into 10 slices
Starbucks Pumpkin Pound Cake
By BearForce
Preheat oven to 350 degrees F
- 1 & 1/2 cups all purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1/4 cup milk
- 3 egg whites
- 1 cup canned pumpkin
Cheerio Bars
By BearForce
A healthy treat for the little ones!
- Syrup:
- 4 cups Cheerios® cereal
- 1/2 cup dried banana chips
- 1/2 cup roasted whole almonds
- 1/2 cup roasted salted hulled pumpkin seeds
- 1/2 cup sweetened dried cranberries
- 1/2 cup packed light brown sugar
- 1/4 cup honey
- 1 tablespoon butter
- 1/4 teaspoon salt
Peanut Cola Cake
By BearForce
1. Preheat oven to 350 degrees
- Peanut Butter Frosting:
- 1 cup cola soft drink
- 1/2 cup buttermilk
- 1 cup butter, softened
- 1 3/4 cups sugar
- 2 large eggs, lightly beaten
- 2 tsp. vanilla extract
- 2 cups all purpose flour
- 1/4 cup unsweetened cocoa
- 1 tsp. baking soda
- 1 cup chopped honey-roasted peanuts
- 1/4 cup butter
- 3/4 cup milk
- 1 cup creamy peanut butter
- 1 (16-oz.) package powdered sugar
- 1 tsp. vanilla extract.
Oatmeal Cranberry White Chocolate Chunk Cookies
By BearForce
Featured in the Killeen Daily Herald as one of their favorite Christmas cookes in 2009!
- 2/3 cup butter or margarine, softened
- 2/3 cup firmly packed brown sugar
- 2 eggs
- 1 1/2 cups Old Fashioned Quaker Oats, uncooked
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounce package dried cranberries
- 2/3 cup white chocolate chunks or chips
French Apple Pecan Pie
By BearForce
A family favorite for Thanksgiving!
- Topping:
- Pillsbury pie crust
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 6-7 pared, cored and sliced apples
- 1/4 cup pecans
- 1 1/2 tablespoon butter
- 1/2 cup butter
- 1/2 cup firmly packed brown sugar
- 1 cup flour
- 1/4 cup pecans
Rum Horchata
By BearForce
Mix the rice and warm water together in a bowl, and let stand for 1/2 hour
- 1/2 cup uncooked long grain rice
- 4 cups warm water
- 1/4 teaspoon ground cinnamon
- 1/2 cup and 2 tablespoons milk
- 1/2 (14 ounce) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons rum, or to taste (optional)
- 8 cubes ice