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Recipes
Cream Cheese Lemon Pound Cake
By BearForce
Place the cream cheese in large bow
- 1 (18.25 oz) box yellow cake mix (no pudding)
- 8 oz. cream cheese
- 4 eggs
- 1 small box lemon Jell-O
- 3/4 cup milk
- 1/2 tsp. lemon extract
- 2 Tbs. lemon zest
Key Lime Pie
By BearForce
Preheat oven to 325°F. In large mixer bowl, beat egg yolks with sweetened condensed milk, lime and food colorin...
- 1 baked pastry shell or graham cracker crumb crust
- 6 egg yolks
- 1 (14Oz) Cans Eagle Brand Sweetened Condensed Milk
- 1 (8Oz) bottle RealLime juice from Concentrate
- Yellow or green food coloring, optional
- Whipped Cream for topping
Vegetable Slaw
By BearForce
1.In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion
- 3 cups shredded cabbage
- 5 plum tomatoes, seeded, chopped
- 1 cup fresh broccoli florets, cut into small pieces
- 1 cup cauliflowerets, cut into small pieces
- 1/2 cup chopped red onion
- 1/2 cup fat-free sour cream
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon cider vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Garlic Cheddar Chicken
By BearForce
1.Preheat oven to 350 degrees F (175 degrees C)
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/4 cup and 2 tablespoons dry bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 3/4 cup shredded Cheddar cheese
- 1/8 teaspoon dried parsley
- 1/8 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 4 skinless, boneless chicken breast halves - pounded thin
Pepperoni Drop Biscuits
By BearForce
Great with spaghetti, lasagne or other Italian dishes
- 2 cups biscuit/baking mix
- 3/4 cup milk
- 3 tablespoons butter or margarine, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 (3.25 ounce) packages sliced pepperoni, finely chopped
- 2/3 cup shredded Cheddar cheese
Rosemary Chicken and Fries
By BearForce
Makes 6 servings
- 8 chicken thighs
- 6 small red potatoes, quartered
- 1/2 cup extra-virgin olive oil, or as needed
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons garlic powder
- salt and pepper to taste
Ginger Chili Citrus Salmon
By BearForce
1.Place salmon in a single layer in a large baking dish
- 4 (6 ounce) salmon fillets
- 1 cup cider vinegar
- 1/2 cup olive oil
- 1/4 cup honey
- 2 tablespoons bottled lime juice
- 2 tablespoons bottled lemon juice
- 2 teaspoons grated orange zest
- 2 teaspoons chopped garlic
- 1/4 cup white sugar
- 2 teaspoons ground ginger
- 2 teaspoons chili powder
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon salt
Easter Cream Cheese Pie
By BearForce
Mix all ingredietns together and top with Easter candy
- 1 (6 oz.) prepared graham cracker pie crust
- 1 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 3/4 cup cold water
- 1 (4-serving size) package instant vanilla flavor pudding mix
- 1 1/2 cups frozen whipped topping, thawed
- Jelly beans, marshmallow candies or other small Easter candy
- Toasted coconut for garnish
Cookie Dough Bombs
By BearForce
In large bowl, mix butter and brown sugar
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 2 tablespoons milk
- 1/2 cup semisweet chocolate chips
- 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits
Chicken a la King
By BearForce
Lightly brown mushrooms and green pepper in butter
- 1 Cup sliced mushrooms
- ¼ Cup chopped green pepper
- ¼ Cup butter
- 3 Tablespoons flour
- 2 Cups milk
- Salt and pepper
- 1 beaten egg yolk
- 2 ½ Cups diced, cooked chicken
- 2 Tablespoons finely cut pimento