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Recipes
Chicken Salad Toast Cups
By BearForce
Preheat the oven to 400 degrees F
- 6 slices soft wheat bread
- 2 tablespoons unsalted butter, melted
- 2 large bone-in, skin-on chicken breasts (about 2 1/2 pounds)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 cup red seedless grapes, sliced in half
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 2 teaspoons lemon juice
- 2 celery stalks, chopped
Spicy Grilled Pimento Cheese Sandwiches
By BearForce
Mix mozzarella, cheddar, mayonnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; s...
- 3/4 cup shredded mozzarella
- 3/4 cup shredded sharp cheddar
- 1/4 cup mayonnaise
- 2 ounces cream cheese, room temperature
- 2 tablespoons chopped roasted red pepper
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon garlic powder
- Kosher salt
CHOCOLATE COCONUT CHIA BARS
By BearForce
Chocolate Coconut Chia Bars are no sugar added, no bake snack bars that are great for a healthy dessert or snack an
- 1 cup dates about 10 dates
- 3 TBSP water
- 2 TBSP coconut oil
- 1 TBSP vanilla extract
- 1/2 cup chia seeds
- 1/4 cup cocoa powder
- 1/4 cup coconut flakes unsweetened
- 1/8 tsp salt
Spicy Crockpot Chicken
By BearForce
Put all ingredients in a slow cooker and cook on low for six hours
- 4 frozen chicken breasts (skinless, boneless)
- 1 package cream cheese (fat free or low-fat)
- 1 package taco seasoning
- 1 jar mild salsa
- 1 (14Oz) can corn, drained
- 1 (14Oz) can black beans, rinsed, drained
Green Tea Honeysuckle Cake
By BearForce
1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until c...
- 1 cup butter, softened
- 1/2 cup shortening
- 2 1/2 cups sugar
- 1/4 cup honey
- 6 large eggs $
- 3 cups all-purpose flour $
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup milk
- 2 teaspoons matcha (green tea powder)
- Honeysuckle Glaze
White Bean Flatbreads with Prosciutto and Cheese
By BearForce
Makes 4 flatbreads
- 4 pocketless pitas
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- One 15-ounce can cannellini beans, drained and rinsed
- 1 tsp. crushed red pepper
- 1 tsp. chopped rosemary
- 2 ounces shopped sliced prosciutto
- 1/4 cup chopped salted roasted almonds
- 6 ounces imported Fontina cheese, shredded
Spicey Chipotle Turkey Burgers
By BearForce
1.Preheat an outdoor grill for medium-high heat, and lightly oil grate
- 1-1/2 pounds ground turkey
- 3/4 cup finely chopped onion
- 3 tablespoons chopped fresh cilantro
- 1-1/2 chipotle chile in adobo sauce, finely chopped
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons seasoned salt
- 1/4 teaspoon black pepper
- 6 slices mozzarella cheese
- 6 hamburger buns, split and toasted
Southern Black Eyed Peas
By BearForce
Place all ingredients in a large cooking pot and bring to a boil
- 2 1/2 cups dried black eyed peas
- 1 tablespoon salt
- 1/4 tablespoon black pepper
- 1 medium sized onion
- 2 slices of bacon (or ham hock)
- 1 garlic clove, minced
- 1/2 teaspoon white vinegar
- Dash of hot sauce (Tabasco)
- 1/4 cup green bell pepper, diced
Easy and Elegant Pork Tenderloin
By BearForce
1.Preheat oven to 425 degrees F (220 degrees C)
- 2-2/3 cups Italian seasoned bread crumbs
- 2/3 cup olive oil
- 2-3/4 pounds pork tenderloin
Peanutty Pie Crust Clusters
By BearForce
Winner of the 2014 Pillsbury $1 million bake off
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
- 1 bag (12 oz) white vanilla baking chips (2 cups)
- 1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 tablespoon Jif® Creamy Peanut Butter
- 1 cup salted cocktail peanuts
- 2/3 cup toffee bits