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Recipes
ANTIOXIDANT TRAIL MIX
By BearForce
yield: 4 cups
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/2 cup pistachios
- 1/2 cup hazelnuts
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/4 cup dried cranberries
- 1/4 cup dried blueberries
- 1/4 cup dried goji berries
- 1/4 cup dried cherries
Spicy Pepper Jelly Coleslaw
By BearForce
Toss together cabbage, bell peppers, onion, and cilantro in a bowl
- 4 cups shredded napa cabbage (from 1 head cabbage)
- 1 cup thinly sliced red bell pepper (from 1 bell pepper)
- 1 cup thinly sliced yellow bell pepper (from 1 bell pepper)
- 1/2 cup thinly sliced red onion (from 1 onion)
- 1/2 cup chopped fresh cilantro
- 1/4 cup red pepper jelly
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
Cauliflower-Broccoli Toss
By BearForce
Combine vegetables and toss gently
- 1 large head cauliflower
- 1 bunch fresh broccoli
- 1 bunch green onions, chopped
- ¾ to 1 Cup mayonnaise
- ½ (1.4Oz) package buttermilk salad dressing mix
- 2 Tablespoons sugar
- 2 Tablespoons vinegar
Chocolate Chip Cream Cheese Bars
By BearForce
Preheat the oven to 325 F
- Chocolate Chip Cookie Dough:
- 1 1/2 cups graham cracker crumbs (I think I bought a bag at Costco)
- 5 tablespoons unsalted butter, melted
- 5 tablespoons unsalted butter, room temperature
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup flour
- 1 cup chocolate chips
- Cheesecake Filling:
- 10 oz cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Slow Cooker Pumpkin Steel Cut Oats
By BearForce
Like eating pumpkin pie for breakfast!
- cooking spray (such as Pam®)
- 6 cups water
- 1 (15 ounce) can pumpkin puree
- 1 1/2 cups steel-cut oats, NOT rolled oats. (Quaker Oats)
- 1 cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
- 2 tablespoons ground cinnamon
- 1 tablespoon pumpkin pie spice
Rosemary Chicken with Orange Maple Glaze
By BearForce
1.Bring orange juice and wine to a boil in a small saucepan
- 1 cup orange juice
- 1/2 cup dry white wine
- 1/2 cup maple syrup
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 tablespoons olive oil
Red Velvet Cookie Bars
By BearForce
Heat oven to 350°F. Spray 8-inch square pan with baking spray with flour
- 1 roll Pillsbury™ refrigerated chocolate chip cookies
- 1 box red velvet cake mix
- 2/3 cup melted unsalted butter
- 2 eggs, room temperature
- Powdered sugar, if desired
Coconut Snowball Cookies
By BearForce
SERVES: MAKES 20-25 COOKIES
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1/4 cup granulated sugar
- 2 teaspoons coconut extract
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 8 ounces white chocolate bar, chopped, or white chocolate chips
- 3 cups shredded, sweetened coconut
Lemon Sponge Pie
By BearForce
1.Preheat oven to 375 degrees F (190 degrees C)
- 1 (9 inch) unbaked pie crust
- 3 tablespoons butter, softened
- 1 1/4 cups white sugar
- 4 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 1 1/4 cups milk
- 2 tablespoons grated lemon zest
- 1/3 cup lemon juice
- 4 egg whites
Red Chili Marinade
By BearForce
Makes about one cup
- 6 Tbsp. Asian chili paste with garlic
- 1/4 cup sugar
- 2 Tbsp. soy sauce
- 2 Tbsp. unseasoned rice vinegar
- 2 Tbsp. Asian sesame oil
- 6 cloves garlic, crushed
- 2 Tbsp. grated fresh ginger or refrigerated puree