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Recipes
Spicy Texas Trash
By BearForce
Mix all cereal, nuts and chips in a large foil pan
- 2 c. Rice Chex
- 2 c. Corn Chex
- 2 c. Wheat Chex
- 2 c. Cheerio's
- 2 c. Snyders Lattice Pretzels
- 1 c. Cheezits
- 1 lb. Mixed Nuts
- 2 c. Frito's Corn Chips
- 2 c. Pecan Halves
- 2 sticks butter or margarine
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tbsp. season salt (or to taste)
- 4 tbsp. Worcestershire sauce (or to taste)
- cayenne pepper, to your desired heat level
Cranberry Pistachio Bites
By BearForce
Combine the dates, honey, chia seeds, flax seeds and salt in a food processor, and pulse until smooth and combined
- 8 ounces dates (about 1 packed cup chopped)
- 1/2 cups honey
- 1 tablespoon chia seeds ( , optional)
- 1 tablespoon ground flaxseed
- 1 pinch salt
- 1 1/2 cups oats (old-fashioned, dry, not cooked)
- 1 cup pistachio nuts (shelled)
- 1 cup dried cranberries
- 1/3 cups white chocolate chips (optional)
Turtle Cake
By BearForce
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 (18.25 ounce) package German chocolate cake mix
- 14 ounces individually wrapped caramels
- 1 (5 ounce) can evaporated milk
- 3/4 cup butter
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
Sopapilla Cupcakes
By BearForce
Makes 18 cupcakes
- Frosting:
- 1 (16.5 ounce) package white cake mix
- 1 cup water
- 3 large egg whites
- 1/4 cup oil
- 2 tablespoons ground cinnamon, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 tablespoon white sugar
- 1/2 cup butter, room temperature
- 3 cups confectioners' sugar, or more as needed
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 2 tablespoons milk, or as needed
- 1 tablespoon honey, for drizzling
Pork Tenderloin with Date and Cilantro Relish
By BearForce
Preheat oven to 425°. Heat 1 Tbsp
- 3 Tbsp. olive oil, divided
- 1 pork tenderloin (about 1 1/2 lb.)
- Kosher salt and freshly ground black pepper
- 2/3 cup Medjool dates (about 4 oz.), cut into small pieces
- 2 Tbsp. fresh orange juice
- 3 Tbsp. chopped fresh cilantro plus leaves for serving
Kale Salad
By BearForce
Makes four servings
- 1/4 cup and 2 tablespoons white sugar
- 1/4 cup vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 bunch kale, stems removed and leaves chopped
- 1/4 (16 ounce) package frozen shelled edamame (soybeans), thawed
- 1/8 red onion, sliced thin
- 1/2 cup shredded carrot
- 1/3 cup fresh blueberries
- 1/4 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
- 1/4 cup cashew pieces
- 1/4 cup shelled, roasted sunflower seeds
Corn Dip
By BearForce
Janet Rubio's recipe
- 2 (11oz) cans Green Giant Mexicorn, drained
- 1 cup sour cream
- 10 oz. grated cheddar cheese
- 1 cup mayonnaise
- 1 jar Trappey's jalapeños (I sometimes use half)
- 2 green onions (optional)
Layered Fruit Salad
By BearForce
In a large glass bowl layer fruit in order given
- 2 cups fresh peach slices or (16 oz. canned sliced peaches, drained) --
- 2 cups fresh blueberries
- 2 cups fresh strawberry slices --
- 2 cups fresh green grapes --
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon rind
- 8 ounces cream cheese -- softened
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1/2 cup walnuts -- chopped
Pork Tenderloin with Herbed Pepper Rub
By BearForce
Serves 8
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried basil
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Coconut Macaroons
By BearForce
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper
- 4 egg whites
- 1 tsp. vanilla
- 1/4 tsp. cream of tartar
- 1/8 tsp. salt
- 1-1/3 cups sugar
- 1 14-oz. pkg. flaked coconut