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Recipes
Chex Mix Buddies
By BearForce
Into a large bowl, measure cereal; set aside
- 9 cups Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
No Bake Coffee Balls
By BearForce
Combine crushed cookies, nuts, the 1 cup powdered sugar, corn syrup, liqueur, and butter in a mixing bowl; stir wit...
- 8-ounces crisp, unfrosted sugar cookies, finely crushed (2 cups)
- 1 cup toasted hazelnuts, almonds, or pecans, finely chopped
- 1 cup sifted powdered sugar
- 1/4 cup light-color corn syrup
- 2 tablespoons coffee-, orange-, or almond flavor liqueur
- 2 tablespoons butter (no substitutes), melted
- 1/3 cup sifted powdered sugar
- 2 teaspoons edible glitter (optional)
Salsa Chicken
By BearForce
Serves 4
- 4 skinless, boneless chicken breast halves
- 4 teaspoons taco seasoning mix
- 1 cup salsa
- 1 cup shredded Cheddar cheese
- 2 tablespoons sour cream(optional)
Sweet Potato Apple Quinoa Salad
By BearForce
1. Preheat oven to 400 degrees
- 1/2 cup olive oil
- 1 1/2 cups quinoa
- Salt
- 1 1/2 pounds sweet potatoes, peeled and diced
- Freshly ground pepper
- 1/4 cup apple cider vinegar
- 2 large Granny Smith apples, diced
- 1/2 cup chopped parsley
- 1/2 cup medium onion, thinly sliced
- 8 packed cups baby greens
Sweet and Spicy Spinach
By BearForce
Makes 6 servings
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pound fresh spinach
- 1 teaspoon dried red pepper flakes
- salt and ground black pepper to taste
- 1/3 cup golden raisins
Red Velvet Cookie Cups
By BearForce
1 Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray
- 2 packages Pillsbury® Ready to Bake!™ refrigerated sugar cookies
- 1 box devil's food cake mix with pudding in the mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 bottle (1 oz) red food color
- 2 containers (12 oz each) cream cheese whipped ready-to-spread frosting.
Cranberry Chicken Salad
By BearForce
1.In a medium bowl, mix together mayonnaise with paprika and seasoned salt
- 2 cups cubed, cooked chicken meat
- 1/2 cup mayonnaise
- 1/2 teaspoon paprika
- 3/4 cup dried cranberries
- 1/2 cup chopped celery
- 1 green onions, chopped
- 1/4 cup minced green bell pepper
- 1/2 cup chopped pecans
- 1/2 teaspoon seasoning salt
- ground black pepper to taste
BBQ Chicken Pizza
By BearForce
Makes 6 servings
- 1 (13.8 ounce) can Pillsbury® refrigerated artisan pizza crust with whole grain
- 2 cups coarsely chopped cooked chicken breast
- 3/4 cup barbecue sauce
- 2 cups shredded reduced-fat mozzarella cheese
- 1/2 cup thinly sliced red onion
- 1 tablespoon chopped fresh parsley or cilantro, if desired
Spicy Sweet Potato Chips
By BearForce
Makes three cups
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/4 teaspoon cayenne pepper
- 3 large sweet potato, peeled and cut into 1/4-inch slices
- salt and pepper to taste
Grilled Vegetables with Chili Butter
By BearForce
1. Grill the Fresno chilies over high heat, turning until blackened and softened, 4 to 5 minutes
- 5 red Fresno chilies or jalapenos
- 1/2 teaspoon minced Scotch Bonnet chile or 1/4 tsp. cayenne pepper
- 1 stick unsalted butter, softened
- 2 Tbsp. minced chives
- 1/2 pound King Oyster or portobello mushrooms, sliced lengthwise 1/3 inch thick
- 1 pound Japanese eggplants sliced on the diagonal 1/3 inch thick
- 3/4 pound small zucchini thinly sliced on the diagonal
- 2 ears of corn, shucked, cut into 1 1/2 inch thick rounds