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Recipes
Red Velvet White Chocolate Cheesecake
By BearForce
1. Prepare cheesecake layers
- Cheesecake Layers:
- 2 (8-in.) round disposable aluminum foil cake pans
- 1 (12-oz.) package white chocolate morsels
- 5 (8-0z.) packages cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- Red Velvet Layers:
- 1 cup butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 3 cups flour
- 3 Tbsp. unsweetened cocoa
- 1/4 tsp. baking soda
- 1 (8-oz.) container sour cream
- 2 tsp. vanilla extract
- 1 (1-oz.) bottles red liquid food coloring
- 3 (8-in.) round disposable aluminum foil cake pans
- White Chocolate Frosting
- 2 (4-oz.) white chocolate baking bars, chopped
- 1/2 cup boiling water
- 1 cup butter, softened
- 1 (32-oz.) package powdered sugar, sifted
- 1/8 tsp. salt
Key Lime Coconut Snowballs
By BearForce
Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl
- 2/3 cup graham cracker crumbs (about 4 cookie sheets)
- 6 tablespoons fat-free sweetened condensed milk
- 1 teaspoon grated Key lime rind 1
- 1/2 tablespoons fresh Key lime juice
- 1 teaspoon vanilla extract
- 1 cup shredded unsweetened coconut
- 1 1/4 cups powdered sugar
Grilled Salmon with Corn Relish
By BearForce
Serves 2
- 6 slices bacon, cut crosswise into 1/2-inch pieces
- 2 ears white corn
- 1/4 cup chopped green onions - white and light green parts separated from green tops
- 1/4 cup diced red bell pepper
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 2 teaspoons olive oil
- 1 tablespoon rice vinegar, or more to taste
- 1/2 teaspoon vegetable oil
- 2 (8 ounce) center-cut boneless salmon fillets
- 1 pinch cayenne pepper, or to taste
- 1 cup fresh spinach leaves(optional)
Key Lime Pound Cake
By BearForce
Preheat oven to 350 degrees
- Key Lime Pound Cake
- 1 cup butter softened
- 2 cups granulated sugar
- 3/4 cup buttermilk
- 1/3 cup key lime juice
- 5 large eggs
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- green food coloring (optional)
- for the glaze
- 2 cups powdered sugar
- 3-4 tablespoons key lime juice
- Instructions
Stuffed Jalapenos
By BearForce
Boil jalapenos in equal amounts of water and vinegar for about 6 minutes
- Fresh jalapenos
- Cream cheese
- Dash of garlic
- 1/4 ¼ Cup sweet pickle relish
- 1/4 ¼ Cup pecans
- 1/2 ½ Teaspoons miracle whip
Cajun Burgers
By BearForce
Mix all ingredients together
- 2 pounds ground beef
- 3 tablespoons prepared BBQ sauce
- 1 egg, lightly beaten
- 2 green onions, finely chopped
- 2 tablespoons panko bread crumbs
- 1 tablespoon prepared mustard
- 2 teaspoons Cajun seasoning
Chicken Salad Empanadas
By BearForce
1. Preheat oven to 350 degrees 2
- 2 cups shredded cooked chicken
- 1/2 cup mayonnaise
- 1/3 cup chopped toasted pecans
- 1/4 cup celery
- 2 Tbsp. fresh lemon juice
- 3/4 tsp. table salt
- 1/4 tsp. freshly ground black pepper
- 8 refrigerated jumbo biscuits
Slow-Cooker Cranberry Chicken
By BearForce
Cranberry sauce combined with tapioca and onion soup simmers to perfection in this five-ingredient main dish recipe
- 2-1/2 to 3 pounds chicken thighs and/or drumsticks, skinned
- 1 16-ounce can whole berry cranberry sauce
- 2 tablespoons dry onion soup mix
- 2 tablespoons quick-cooking tapioca
- 3 cups hot cooked rice
Sweet Pepper Rice
By BearForce
This recipe's Ingredients were scaled to yield a new amount
- 1-1/2 cups uncooked long grain rice
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 cups chicken broth
- 3/4 cup chopped sweet red pepper
- 3/4 cup chopped green pepper
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 3 pinches pepper
- Minced fresh parsley
Golden Cornbread
By BearForce
For Thanksgiving dressing!
- 1 Cup yellow corn meal
- 1 Cup all-purpose flour
- 2 - 4 Tablespoons Sugar
- 4 Teaspoons Baking Powder
- 1/2 ½ Teaspoon Salt
- 1 Cup Milk
- 1 Egg
- 1/4 ¼ Cup Vegetable Oil