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Recipes
Cocoa-Date Truffles
By BearForce
Puree cacao powder, dates, coconut and slat in a food processor until almost smooth, adding water by teaspoonfuls i...
- Flavoring options:
- 3 Tbsp. raw cacao powder
- 1 1/2 cups Medjool dates, pitted
- 3 Tbsp. unsweetened shredded coconut or quick cooking oats
- Pinch of sea salt
- 1 Tbsp. unsweetened shredded coconut
- 1 tsp. finely grated orange zest
- 1 tsp. instant espresso powder
- Coating Option:
- 1/2 cup unsweetened shredded coconut
- 1/4 cup lightly toasted sesame seeds
- 1/2 cup crushed lightly toasted pistachios
- 1/2 cup crushed lightly toasted hazelnuts
Slow Cooker Mashed Potatoes
By BearForce
1. In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter
- 5 lb. baking potatoes, peeled, cut into 1-inch chunks
- 1 1/2 cups Progresso® chicken broth (from 32-oz carton)
- 1/4 cup butter or margarine, cut into chunks
- 1 cup sour cream or plain yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 to 1 cup milk, warmed
Hummingbird Oatmeal Cookies
By BearForce
Good with or without frosting
- Cream Cheese Frosting:
- 2 cups flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 medium-size ripe banana, mashed
- 1 1/2 cups regular oats
- 1 cup finely chopped pecans
- 1/2 cup finely chopped dried pineapple
- Parchment paper
- 1/2 cup chopped dried banana chis
- 1/2 cup toasted coconut
- 1/2 cup chopped toasted pecans
Peanut Butter Fruit Dip
By BearForce
Mix and serve with your favorite fruit
- 10 3/5 ounces greek yogurt (Vanilla, or 1 slightly heaping cup)
- 1/3 cup creamy peanut butter
- 1 tablespoon honey (or to taste)
Snakebite Bean Medley
By BearForce
Perfect for New Year's Day!
- 15 Oz black-eyed peas
- 16 Oz white beans
- 2/3 Cup canned corn
- Poblano pepper
- 1/3 Cup red bell pepper
- 1/3 Cup green bell pepper
- 3 Tablespoons cilantro
- 2/3 Cup diced red onion
- 1 zucchini
- 1/2 Teaspoon cumin
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon salt
- 1/2 Teaspoon red chili powder
- 1 clove garlic
Apple Cranberry Tarts
By BearForce
Great to keep in the freezer
- 1 Cup apple pie filling
- ½ Teaspoon cinnamon
- 3 Tablespoons dried cranberries
- 2 refrigerated pie crusts
- 2 Tablespoons butter or margarine, melted
- 2 Tablespoons sugar
Sunflower Oatmeal Cookies
By BearForce
Dare you to eat just one!
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups rolled oats
- 1 cup roasted and salted sunflower seeds
- 1 cup flaked coconut (optional)
Green Bean Shoepeg Corn Casserole
By BearForce
Mix the first seven ingredients together in a large bowl
- 1 big can white shoepeg corn
- 1 big can French-style green beans, drained really well
- 1/2 c. finely chopped onion
- 3/4 c. shredded cheddar cheese
- 1 1/2 cans cream of celery soup
- 1/2 c. sour cream
- salt & pepper to taste
- 1 stick melted butter
- 1 stack Town House crackers, finely ground
Burgers with Soy-Spiced Ketchup
By BearForce
1. In a medium bowl, whisk 1/2 cup of the ketchup with the soy sauce, hoisin, lime juice and ancho chili powder
- 1/2 cup plus 2 Tbsp. ketchup
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. hoisin sauce
- 1 Tbsp. fresh lime juice
- 1 1/2 tsps. ancho chile powder
- 1 1/2 lbs. ground beef chuck
- 1/2 cup shredded Colby cheese
- 1/4 cup minced red onion
- 2 Tbsp. minced kosher pickles
- 2 Tbsp. dry bread crumbs
- 3 garlic cloves, minced
- 1/2 tsp. Tabasco
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- 6 potato hamburger buns, split and toasted
- Mayonnaise, lettuce and sliced red onion, for serving
Tomato, Peach & Corn Salad
By BearForce
Combine tomato wedges, diced peach, and corn in a medium bowl
- 2 beefsteak tomatoes, each cut into 8 wedges
- 1 peach, diced (about 1 cup)
- 1 cup fresh corn kernels (from 2 small ears or 1 large ear)
- 1/4 teaspoon kosher salt
- 1/4 cup Honey Vinaigrette
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 1/4 teaspoon black pepper