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Recipes
Brownies with Salted Caramel Sauce
By BearForce
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F
- For the Brownies:
- 5 ounces semisweet or bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 8 tablespoons (1 stick) unsalted butter, cut into quarters
- 3 tablespoons cocoa powder
- 3 eggs
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon fine sea salt
- 2/3 cup heavy cream, at room temperature
- Fine sea salt, for topping brownies
Oats and Honey Granola Pie
By BearForce
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 3/4 cup corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 3 eggs, lightly beaten
- 4 Nature Valley™ Oats 'n Honey crunchy granola bars, crushed
- 1/2 cup chopped walnuts
- 1/4 cup quick-cooking or old-fashioned oats
- 1/4 cup semi-sweet or milk chocolate baking chips
- Whipped cream or ice cream, if desired
Grilled Tex Mex Nacho Pockets
By BearForce
No oven!
- 8 cups bite-sized corn tortilla chips
- 1 1/2 cups refrigerated taco sauce with seasoned ground beef (from 18-oz container)
- 1 can (15 oz) black beans, drained, rinsed
- 1 cup chopped Italian plum tomatoes
- 3/4 cup diced peeled pitted avocado
- 1 can (11 oz) Mexicorn® whole kernel corn, red and green peppers, drained
- 1 cup shredded hot pepper Monterey Jack cheese (4 oz)
- 1 cup shredded Cheddar cheese (4 oz)
Chicken Chimichangas
By BearForce
1.In a medium saucepan combine the broth, rice, sauce, and 1 diced onion
- 1 1/2 cups chicken broth
- 1 cup uncooked long-grain rice
- 1/2 cup red enchilada sauce
- 1 1/2 onion, diced, divided
- 6 (12 inch) flour tortillas
- 4 cups diced cooked chicken breast, divided
- 1 pound Monterey Jack cheese, shredded, divided
- 1 (6 ounce) can sliced black olives
- 4 cups refried beans, divided
- 1/4 cup vegetable oil
- TOPPING
- 3 avocados, peeled and pitted
- 1/2 cup finely chopped cilantro
- 2 tablespoons lemon juice
- 3 green onions, diced
- 1/4 cup finely chopped jalapeno chile peppers
- 1 tomato, diced
- 2 cups shredded lettuce
- 1 cup sour cream
- 2 cups shredded Cheddar cheese
Slow Cooker Buffalo Chicken Sandwiches
By BearForce
Makes 6 sandwiches
- 1/2 (1 ounce) package dry ranch salad dressing mix
- 2 tablespoons butter
- 6 hoagie rolls, split lengthwise
Pecan Pie Bars
By BearForce
1. Preheat the oven to 350 degrees
- 4 Tbsp. unsalted butter
- 1 cup light corn syrup
- 1 cup dark brown sugar
- 5 large eggs
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 tsp. salt
- 2 cups pecan halves
- Pie Crust
Jalapeno Cheese Bread
By BearForce
1.In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well
- 2-2/3 cups all-purpose flour
- 1-1/3 cups shredded Cheddar cheese
- 1/4 cup minced jalapeno peppers
- 2 tablespoons and 2 teaspoons white sugar
- 1/2 teaspoon salt
- 2/3 cup hot water
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon and 1 teaspoon vegetable oil
Vanilla Brownies
By BearForce
Preheat oven to 350 degrees F (175 degrees C)
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cups white sugar
- 1 1/4 cups packed brown sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups semisweet chocolate chips (optional)
Corn with Jalapenos
By BearForce
Makes 6 servings
- 9 ears fresh corn, kernels cut from cob
- 3 fresh jalapeno peppers, seeded and diced
- 1/2 cup diced onion
- 3 tablespoons chopped pimento peppers
- 3 tablespoons butter, cut into pieces
- salt and ground black pepper to taste
Salmon Salad
By BearForce
Crumble the salmon into a 1 quart bowl, removing any bones or skin
- 2 (7 ounce) cans salmon, drained
- 2 tablespoons fat-free mayonnaise
- 2 tablespoons plain low-fat yogurt
- 1 cup chopped celery
- 2 tablespoons capers
- 1/8 teaspoon ground black pepper
- 8 leaves lettuce