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Recipes
Slow Cooker Baked Apples
By BearForce
Core apples using an apple corer or sharp knife
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 5 tbsp butter
- 5 Cortland apples (you can use Macintosh or another variety fit for baking)
- 1/2 cup water
- Optional toppings: vanilla bean ice cream, salted caramel sauce
Margaritas
By BearForce
1.Measure the tequila, lime juice, sweetened lime juice and triple sec into a cocktail shaker and add a generous sc...
- 5 fluid ounces tequila
- 3 fluid ounces fresh lime juice
- 1 fluid ounce sweetened lime juice
- 3 fluid ounces triple sec (orange-flavored liqueur)
- ice cubes
- 1 lime, cut into wedges
- rimming salt
Overnight Coconut Pecan Steel Cut Oats
By BearForce
Makes 1 serving
- 1/3 cup steel cut oats
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon crushed pecans
- 1/2 teaspoon brown sugar
- 1/8 teaspoon ground cinnamon
- 1/3 cup milk
- 1 tablespoon milk
- .
Zucchino Squash Corn Casserole
By BearForce
Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat...
- 1 1/2 1 1/2 1/4-inch-thick pounds yellow squash, cut into 1/4-inch-thick slices
- 1 1/2 1 1/2 1/4-inch-thick pounds zucchini, cut into 1/4-inch-thick slices
- 1/4 1/4 1/4 cup butter, divided
- 2 2 2 cups diced sweet onion
- 2 2 2 garlic cloves, minced
- 3 3 3 cups fresh corn kernels
- 1 1/2 1 1/2 1/2 cups (6 oz.) freshly shredded white Cheddar cheese
- 1/2 1/2 1/2 cup sour cream
- 1/2 1/2 1/2 cup mayonnaise
- 2 2 2 large eggs, lightly beaten
- 2 2 2 teaspoons freshly ground black pepper
- 1 1 1 teaspoon table salt
- 1 1/2 1 1/2 1/2 cups soft, fresh breadcrumbs, divided
- 1 1 1 cup freshly grated Asiago cheese, divided
Black Bottom Pumpkin Pie
By BearForce
1. Preheat oven to 350 degrees
- 1/2 cup chopped pecans
- 1 cup cinnamon graham cracker crumbs
- 1 cup crushed ginger snaps
- 1/2 cup butter melted
- 1 cup semisweet chocolate morsels
- 2 cups whipping cream, divided
- 2 (1.4 oz.) chocolate-covered toffee candy bars, finely chopped
- 3/4 cup sugar
- 1/3 cup flour
- 2 large eggs
- 4 egg yolks
- 2 cups milk
- 1 cup canned pumpkin
- 1 Tbsp. vanilla bean paste
- 1/2 cup maple syrup
- Garnish with semisweet chocolate shavings
Key Lime Pound Cake
By BearForce
Great for St. Patrick's Day
- 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
Mexican Mocha Bundt Cake
By BearForce
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 (5.1 ounce) package instant vanilla pudding mix, divided
- 1 cup milk
- 1 (18.25 ounce) package chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor)
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup milk
- 1 tablespoon ground cinnamon
- 1/3 cup coffee flavored liqueur
- 1 1/2 tablespoons instant espresso coffee granules, divided
- 1 cup chocolate chips
- confectioners' sugar for dusting
Cream Cheese Brownie Pie
By BearForce
Prepare pie crust. Combine cream cheese, sugar, vanilla and 1 egg
- 1 pie crust, softened
- 8Oz package cream cheese, softened
- 3 Tablespoons sugar
- 1 Teaspoon vanilla
- 3 eggs
- 15Oz package hot fudge brownie mix
- ¼ Cup oil
- 2 Tablespoons water
- ½ Cup pecans
German Chocolate Pecan Bars
By BearForce
Preheat oven to 350 degrees
- 3 cups pecan halves
- 1 & 3/4 cups all-purpose flour
- 3/4 cup confectioners' sugar
- 3/4 cup cold butter, cubed
- 1/4 cup unsweetened cocoa
- 1 & 1/2 cups semisweet chocolate chips
- 3 large eggs
- 3/4 cup firmly packed light brown sugar
- 3/4 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 cup sweetened flaked coconut
Poached Salmon with Minted Yogurt Sauce
By BearForce
A Food and Wine favorite The yogurt sauce can be refrigerated for up to 2 days
- Salmon:
- 1 cup plain whole-milk yogurt
- 1/4 cup tahini
- 1/4 cup packed mint leaves
- 2 Tbsp. packed parsley leaves
- 1 Tbsp. olive oil
- 1 tsp. finely grated lemon zest
- 1/2 tsp. fresh lemon juice
- 2 cups dry white wine
- 10 parsley sprigs
- 10 dill sprigs, plus more for garnish
- 1 Tbsp. whole black peppercorns
- 1 lemon slice
- Six 6-oz. salmon fillets with skin
- Kosher salt
- Boiled potatoes, for serving