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Recipes
Salted Caramel Cookie Cups
By BearForce
1. Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray
- 1 package (14 oz) Pillsbury® Simply…® refrigerated peanut butter cookies
- 1 1/4 cups caramels, unwrapped
- 1 tablespoon water
- 2 teaspoons coarse sea salt for garnish.
Crockpot Pepper Steak
By BearForce
1.Sprinkle strips of sirloin with garlic powder to taste
- 2 pounds beef sirloin, cut into 2 inch strips
- garlic powder to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Cherry Cookie Macaroons
By BearForce
Heat oven to 350°F. Line large cookie sheets with parchment paper
- 1 roll Pillsbury™ refrigerated sugar cookie dough
- 3/4 cup chopped macadamia nuts
- 3/4 cup coarsely chopped dried tart cherries
- 1 bag (7 oz) sweetened flaked coconut (about 2 1/2 cups)
- 2 teaspoons vanilla
- 1 cup red tart cherry preserves
Chipotle Chicken Salad
By BearForce
Great for leftover chicken!
- 2 1/2 cups cubed cooked chicken
- 1 cup mayonnaise
- 1/4 cup crumbled reduced-fat feta cheese
- 2 green onions, chopped
- 3 tablespoons reduced-fat sour cream
- 3 chipotle peppers in adobo sauce, minced garlic salt and pepper to taste
Prosciutto-Wrapped Shrimp
By BearForce
1. Preheat oven to 400 degrees
- 24 extra-large shrimp. shelled and deveined
- 1 Tbsp. olive oil
- Salt and ground pepper
- 12 slices of prosciutto, halved lengthwise
- 2 Tbsp. chopped parsley
- Lime wedges, for serving
Hot Spinach Dip
By BearForce
1. Preheat oven to 350 degrees F (175 degrees C)
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup red bell pepper, diced
- 1 tablespoon minced garlic
- 1 (6.5 ounce) jar artichoke hearts, drained and mashed
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- salt and ground black pepper to taste
- 1/4 cup heavy cream
Starbucks Pumpkin Pound Cake
By BearForce
Preheat oven to 350 degrees F
- 1 & 1/2 cups all purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1/4 cup milk
- 3 egg whites
- 1 cup canned pumpkin
Slow Cooker Cheesy Turkey Sandwiches
By BearForce
Great for those Thanksgiving turkey leftovers
- 6 cups diced or shredded cooked turkey
- 3 cups cubed prepared cheese product, (from 2-lb loaf)
- 1 1/2 cups chopped celery
- 1 large onion, chopped (1 cup)
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 1 cup light salad dressing or reduced-fat mayonnaise
- 18 sandwich buns, split
Chocolate Tres Leches Cake
By BearForce
1.Prepare cake batter and bake in 13x9-inch pan as directed on package
- 1 package (2-layer size) white cake mix
- 4 squares BAKER'S Semi-Sweet Chocolate, divided
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1/2 cup KNUDSEN Sour Cream
- 1 cup thawed COOL WHIP Whipped Topping
Southern Praline Cake
By BearForce
Preheat oven to 350°F. Butter and flour three 9-inch round baking pans, set aside
- 2 sticks or 1 cup unsalted butter, soft
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup Imperial Sugar Light Brown Sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups milk
- Buttercream Pecan Frosting
- 1/3 cup unsalted butter, softened
- 3 cups Imperial Sugar Confectioners Powdered Sugar
- 1/4 cup heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch salt
- 2 cups chopped pecans
- Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.