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Dark Chocolate & Mint Morsel Cookies

Dark Chocolate & Mint Morsel Cookies

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Preheat oven to 350°F. Combine flour, baking soda and salt in small bowl

  • 2 1/2 2½ Cups flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Cup (2 sticks) butter, softened
  • 3/4 ¾ Cup granulated sugar
  • 3/4 ¾ Cup brown sugar
  • 1 Teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 Cups (10Oz package) Dark Chocolate & Mint Morsels
  • 1 Cup chopped nuts
0/5 (0 Votes)

Apple Peanut Butter Oatmeal Cookies

Apple Peanut Butter Oatmeal Cookies

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Makes two dozen. Refrigerate due to the apples

  • 3 eggs
  • 2 cups cinnamon applesauce
  • 1 cup peanut butter
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3 cups rolled oats
  • 1 cup all-purpose flour
  • 1 cup flax seed meal
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 2 apples - peeled, cored, and cut into small cubes
0/5 (0 Votes)

Beefy Nacho Soup

Beefy Nacho Soup

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1. In 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thorou...

  • 1 lb. lean (at least 80%) ground beef
  • 1 tablespoon Old El Paso® 40% less sodium taco seasoning mix (from 1 oz package)
  • 1 can (10 3/4 oz) condensed nacho cheese soup
  • 1 can (10 oz) diced tomatoes and green chiles, undrained
  • 1/2 cups milk
  • 1/4 cup shredded sharp Cheddar cheese (1 oz)
  • 1/2 cup crushed corn tortilla chips
0/5 (0 Votes)

Chocolate Caramel Pecan Pie

Chocolate Caramel Pecan Pie

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1. Preheat oven to 350 degrees

  • 1 1/2 cups pecan halves and pieces
  • 1 (14.1 oz.) package pie crusts
  • 1 cup semi-sweet chocolate morsels
  • 1/2 cup whipping cream, divided
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup sugar, divided
  • 1 large egg
  • 28 caramels
  • 1/4 cup butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp salt
0/5 (0 Votes)

Slow Cooker Mexican Chicken Tostados

Slow Cooker Mexican Chicken Tostados

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1. Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker

  • 1 large jalapeño chili, finely chopped
  • 10 cloves garlic, finely chopped
  • 2 tablespoons Mexican chili powder
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons lime juice
  • 2 teaspoons salt
  • 2 packages (1 1/4 pounds each) boneless skinless chicken thighs
  • 1 package (4.8 ounces) tostada shells (10 shells)
  • 1 cup shredded lettuce
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 3/4 cup Old El Paso® Thick 'n Chunky salsa
  • 1/4 cup sour cream.
4/5 (1 Votes)

Butterfinger Cake

Butterfinger Cake

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Bake the cake according to package directions in a 9 × 13 inch pan

  • 1 box German Chocolate Cake Mix; (baked according to package directions)
  • 4 large Butterfinger candy bars or 8 small ones
  • 1 jar butterscotch ice cream topping
  • 1 can Eagle Brand
  • 1 can reddi-whip
  • Directions
0/5 (0 Votes)

Shrimp Fettucino Alfredo

Shrimp Fettucino Alfredo

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1.Bring a large pot of lightly salted water to a boil

  • 1 pound fettuccini pasta
  • 1 tablespoon butter
  • 1 pound cooked shrimp - peeled and deveined
  • 4 cloves garlic, minced
  • 1 cup half-and-half
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • salt to taste
0/5 (0 Votes)

Pumpkin Bread Pudding

Pumpkin Bread Pudding

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1. Lightly coat CROCKPOT with nonstick cooking spray

  • Pudding:
  • 2 Cups whole milk
  • 2 Tablespoons butter
  • 3 large eggs
  • 1 Cup pureed pumpkin
  • 2 Teaspoons vanilla
  • 1/2 Cup packed dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 Teaspoon nutmeg
  • 1/4 Teaspoon salt
  • 16 slices cinnamon raisin bread, torn into small pieces (8 Cups total)
  • Sauce:
  • 1/2 Cup (1 stick) butter
  • 1/2 Cup packed dark brown sugar
  • 1/2 Cup heavy cream
  • 2 Tablespoons bourbon
0/5 (0 Votes)

Yogurt-Marinated Grilled Chicken

Yogurt-Marinated Grilled Chicken

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Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness

  • 8 skinless, boneless chicken breasts (about 3 pounds)
  • 2 cups plain whole-milk yogurt
  • 1 cup coarsely chopped fresh cilantro leaves and stems
  • 1/2 large onion, coarsely chopped
  • 1/3 cup olive oil plus more for brushing
  • 6 garlic cloves, coarsely chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon garam masala
  • 2 teaspoons kosher salt plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1-2 " piece fresh ginger, peeled and chopped
0/5 (0 Votes)

Grilled Corn & Butter Bean Salad

Grilled Corn & Butter Bean Salad

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1. Cook butter beans according to package directions; drain and cool completely (about 20 minutes)

  • 1 (16-oz.) package frozen butter beans*
  • 4 ears fresh corn, husks removed
  • 1 large red onion, cut into thick slices
  • 1 large red bell pepper, cut into thick rings
  • 3/4 cup mayonnaise
  • 3 tablespoons chopped fresh basil
  • 1 garlic clove, pressed
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground pepper
  • 1 cup halved grape tomatoes
0/5 (0 Votes)