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Recipes
Pumpkin Cookies
By BearForce
Preheat oven to 400F. Combine sugar, shortening, eggs and pumpkin, then add remaining ingredients
- 1 1/2 cups packed brown sugar
- 1/2 cup shortening
- 2 eggs
- 1 can (16oz) pumpkin
- 2 3/4 cups all purpose flour
- 3 tsp baking powder
- 1 tsp cinnamin
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 cup raisins
- 1 cup chopped pecans (optional)
Turkey with Orange-Rosemary Glaze
By BearForce
Blend butter, orange juice concentrate, orange peel, rosemary and pepper in processor until well blended
- BUTTER
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 3 tablespoons orange juice concentrate
- 2 tablespoons grated orange peel
- 4 teaspoons dried rosemary, crumbled
- Freshly ground pepper
- TURKEY
- 1 14-pound turkey (neck, heart and gizzard reserved for Giblet Stock)
- Salt and freshly ground pepper
- 5 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled
- 3 cups Giblet Stock (click for recipe)
- 3 tablespoons all purpose flour
- 1 orange, thinly sliced
- Additional fresh rosemary sprigs (optional)
Spinach Cranberry Salad
By BearForce
1.In a medium saucepan, melt butter over medium heat
- 1 tablespoon butter
- 3/4 cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
Apple Oatmeal Crisp
By BearForce
1.Preheat oven to 350 degrees F (175 degrees C
- 1 cup brown sugar
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 3 cups apples - peeled, cored and chopped
- 1/2 cup white sugar
- 2 teaspoons ground cinnamon
Roasted New Potatoes
By BearForce
Combine lemon juice, oil, thyme, garlic salt and pepper
- 2 Tablespoons lemon juice
- 4 Teaspoons olive or vegetable oil
- ½ Teaspoon dried thyme
- ½ Teaspoon garlic salt
- 1/8 Teaspoon pepper
- 6 small red potatoes (about 1 Pound)
Taco Soup
By BearForce
In a large Dutch oven, brown the beef and chopped onion over medium heat
- 2 pounds lean ground beef
- 1 onion, chopped
- 1 (4 ounce) can diced green chiles
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can lima beans, drained
- 1 (1.25 ounce) package taco seasoning mix
- 1 1/2 cups water
- 1 (1 ounce) package ranch dressing mix
- 1 (15 ounce) can white hominy, drained
- 1 (14.5 ounce) can stewed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
Apple-Cinnamon Baked French Toast
By BearForce
1.Place bread in a 13-in
- 10 (3/4 inch thick) slices day-old French bread
- 6 eggs, lightly beaten
- 2 3/4 cups milk
- 2/3 cup sugar, divided
- 1 tablespoon vanilla extract
- 4 medium apples - peeled, cored and thinly sliced
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 tablespoon butter or margarine
Chambord Black Raspberry Brownies
By BearForce
1. Preheat oven to 350 degrees
- 1 box Devil's Food cake mix
- 2 eggs, lightly beaten
- 1/2 cup oil
- 1/4 cup water
- 1/4 cup Chambord
- 1 cup semi-sweetened chocolate chips
- 1/4 cup confectioner's sugar
Cheesy Chicken Enchilada Dip
By BearForce
A crowd pleaser
- 1 packet dry Hidden Valley® Original Ranch® Dips Mix
- 1 (10 oz ) can red enchilada sauce
- 3 cups cooked shredded chicken
- 1 (4.5 oz) can diced green chiles, drained
- 1 cup cheddar cheese
- 2 cups Monterey Jack cheese, divided
Sherry Apple Pork Chops
By BearForce
1.In a large skillet, brown chops, about 2 minutes each side; reserve
- 6 pork chops
- 3 large apples - peeled, cored and sliced
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- salt and pepper to taste
- 1/2 cup dry sherry