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Recipes
Slow Cooker Pulled Pork
By BearForce
Perfect for football parties!
- 1 (2 pound) pork tenderloin
- 1 (12 fluid ounce) can or bottle root beer
- 1 (18 ounce) bottle your favorite barbecue sauce
- 8 hamburger buns, split and lightly toasted
Grilled Pork Tenderloin
By BearForce
1.Prepare grill for indirect heat
- 2 (1 pound) pork tenderloins
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup barbeque sauce
Bourbon Glazed Ham
By BearForce
1.Score the surface of the ham, making diamond shapes about 1/2-inch deep
- 1/2 cup packed brown sugar
- 1 (8 ounce) can crushed pineapple in juice
- 1/2 cup honey
- 3 cloves garlic, minced
- 1 1/2 cups water
- 1 (8 ounce) can pineapple rings
Wild Rice, Fruit and Pecan Stuffing
By BearForce
Heat oil in large saucepan over medium heat
- 1 1/2 Tbsp. olive oil
- 3 large celery stalks, finely chopped
- 1 cup finely chopped onion
- 1 garlic clove, thinly sliced
- 1 1/2 cups wild rice
- 2 cups low-salt chicken broth
- 1 bay leaf
- 1 tsp. kosher salt plus more
- 3/4 cup pecans
- 1/2 cup dried cranberries
- 1/4 cup dried apricots, coarsely chopped
- 1/4 cup golden raisins
- Freshly ground black pepper
- 1/2 cup fresh cranberries, thinly sliced
- 1 1/2 cups thinly sliced small celery stalks
- 1/2 cup celery leaves from celery heart, coarsely chopped
Caramel Peanut Popcorn Squares
By BearForce
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray
- 1 roll (16.5 oz) refrigerated peanut butter cookies
- 3 1/2 cups miniature marshmallows
- 1 bag (3 oz) butter-flavored microwave popcorn, popped (8 cups)
- 1 cup lightly salted dry-roasted peanuts
- 1 bag (10 oz) peanut butter chips (1 2/3 cups)
- 2/3 cup light corn syrup
- 1/4 cup butter or margarine
- 1 cup semisweet chocolate chips (6 oz)
Chicken Nachos
By BearForce
1.Preheat oven to 350 degrees F (175 degrees C
- 2-3/4 cloves garlic, crushed
- 8 green onions, sliced, white parts and tops separated
- 1/4 cup canola oil
- 1-1/4 shredded, cooked, whole chicken breast
- salt and pepper to taste
- 1-1/3 cups salsa
- 5/8 (12 ounce) package tortilla chips
- 1-1/4 (8 ounce) packages shredded Cheddar/Monterey Jack cheese blend
- 5/8 large tomato, diced
Summer Corn Salad
By BearForce
Makes 4 servings
- 6 ears corn, husked and cleaned
- 3 large tomatoes, diced
- 1 large onion, diced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- salt and pepper to taste
Classic Quiche
By BearForce
Preheat an oven to 425°F
- 1 flaky pastry dough
- 8 bacon slices, chopped
- 1 1/2 cups shredded Gruyère or Swiss cheese
- 4 eggs
- 1 3/4 cups half-and-half or milk
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. salt
Baked Captain Crunch Chicken
By BearForce
Coarsely grind or crush the two cereals and set aside
- 2 cups Captain Crunch cereal
- 1 1/2 cup corn flakes
- 1 egg
- 1 cup milk
- 1 cup flour
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 2 lbs. chicken breasts
Pumpkin Ravioli with Salted Caramel Whipped Cream
By BearForce
The 45th Pillsbury recipe winner of $1,000,000!
- 4 tablespoons butter, melted
- 2 packages (3 oz each) cream cheese, softened
- 1/2 cup canned pumpkin
- 1 Egg Yolk
- 1/2 teaspoon Vanilla Extract
- 1/4 cup sugar
- 5 tablespoons All Purpose Flour
- 1/2 teaspoon Pumpkin Pie Spice
- 1/3 cup Chopped Pecans, finely chopped
- 2 cans Crescent refrigerated seamless dough sheet
- 1 cup heavy whipping cream
- 1/8 teaspoon salt
- 5 tablespoons caramel syrup
- 4 tablespoons Cinnamon Sugar