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Recipes
Cranberry-Fig Chutney
By BearForce
Can be refrigerated for up to one week
- 1 Tbsp. olive oil
- 1 small red onion chopped
- 1 garlic clove, minced
- 3/4 lb. fresh Black Mission figs, stemmed and quartered
- 1 12-0z. bag of fresh or frozen cranberries
- 6 Tbsp. turbindado sugar
- 1/4 cup red wine vinegar
- 1 tsp. finely grated orange zest
- 1/2 cup fresh orange juice
- 1/2 star anise pod
- 1 4-inch cinna mon stick
- Pinch of salt
Tiramisu Brownie Bars
By BearForce
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
- 1/2 cup cold brewed coffee
- 1/2 cup vegetable oil Save $
- 2 eggs
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 2 teaspoons rum extract or 2 tablespoons light rum
- 1 1/4 cups heavy whipping cream
- 1 tablespoon unsweetened baking cocoa
Banana Coconut Pecan Muffins
By BearForce
Makes 12 muffins
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup raw sugar
- 1/3 cup extra virgin olive oil
- 4 ripe bananas, mashed
- 1/4 cup So Delicious® Dairy Free Original Coconut Milk
- 1 teaspoon pure vanilla extract
- 1 cup whole pecans and/or pecan pieces
- 1/2 cup coconut flakes
Southern Pecan Pie
By BearForce
Mix all ingredients until well blended
- 1/4 cup margarine, melted
- 1 cup sugar or 1/2 cup brown sugar
- 3/4 cup light corn syrup
- 3 eggs, beaten
- 1 teaspoon vanilla
- 1 cup pecans, roughly chopped
- 1/8 teaspoon salt
- 1 (10-inch) unbaked pie shell.
Parmesan Kale Salad with Currants
By BearForce
In a food processor, process kale into small chopped pieces To make dressing, stir lemon juice, olive oil, honey,
- 1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry
- 1/3 cup currants (or chopped raisins)
- juice of one lemon
- 1 tbsp of olive oil
- 1 tsp local honey
- 1/2 cup pine nuts toasted
- salt and pepper to taste
- 4 tbsp grated raw parmesan cheese
Creamy Pea Salad with Bacon
By BearForce
Creamy Pea Salad with Bacon is a popular southern dish that is filled with crunchy peas, crispy bacon, chopped red ...
- 2 pounds peas thawed
- 1/2 cup red onion, chopped
- 1 1/2 cup cheddar cheese, cubed
- 8 slices bacon, cooked and chopped
- 3 tablespoons parsley, chopped
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
Kitchen Sink Cookies
By BearForce
Southern Living
- Ingredients
- 1 cup (8 oz.) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (abut 8 1/2 oz.) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups semisweet chocolate chunks (from 1 [10-oz.] pkg.)
- 1 cup coarsely chopped almonds
- 3/4 cup crushed corn chips (such as Fritos)
- 1/2 cup uncooked old-fashioned regular rolled oats
- 1 tablespoon flaky sea salt
Warm Cheese & Spicy Pecan Dip
By BearForce
Preheat oven to 375°F. Pulse cream cheese and mayonnaise in a food processor until smooth
White Christmas Punch
By BearForce
Soften ice cream and blen in bourbon and rum
- 3 Quarts vanilla ice cream
- 2 Cups bourbon
- 1 Cup light rum
- 14 Cups milk
Chocolate Coconut Pecan Pie
By BearForce
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 can Pillsbury® Creamy Supreme® Coconut Pecan Frosting
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 3 eggs
- 1/2 cup semisweet chocolate chips
- 1/4 cup shredded sweetened coconut