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Sausage Cheese Balls

Sausage Cheese Balls

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Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch

  • 3 cups Original Bisquick® mix
  • 1 pound uncooked bulk pork sausage*
  • 4 cups shredded Cheddar cheese (16 ounces)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
  • Barbecue sauce or chili sauce, if desired
4.3/5 (23 Votes)

Chocolate Cake Bites

Chocolate Cake Bites

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Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan

  • 1 box Betty Crocker® SuperMoist® devil's food or milk chocolate cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3/4 cup Betty Crocker® Rich & Creamy chocolate or milk chocolate frosting
  • 20 oz chocolate-flavored candy coating (from two 16-oz packages)
  • Assorted candy sprinkles
4.5/5 (32 Votes)

Cheesecake Lemon Bars

Cheesecake Lemon Bars

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Preheat an oven to 350 degrees F (175 degrees C)

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 3/4 cup unsalted butter, cut into cubes
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 2 eggs, beaten
4.6/5 (36 Votes)

Coconut Chicken Tenders

Coconut Chicken Tenders

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What could be better than transforming chicken into a fried-favorite variation of crunchy coconut shrimp? Coat the...

  • FOR THE SAUCE:
  • 1 c. Saucy Susan Peach Apricot Sassy Sauce
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. chili garlic sauce
  • FOR THE TENDERS:
  • 1/4 c. cornstarch
  • 1 tsp. kosher salt
  • 1/2 tsp. cayenne pepper
  • 1 c. canned coconut milk
  • 1 1/2 c. sweetened, shredded coconut
  • 1 1/2 c. panko breadcrumbs
  • 2 lbs. chicken tenders, white tendons removed, season with salt and pepper
  • canola oil
4.4/5 (29 Votes)

Saltimbocca alla Pollo

Saltimbocca alla Pollo

By

Flatten the chicken breasts as much as possible

  • 6 skinless, boneless chicken breast halves
  • 1/4 cup olive oil
  • 1/2 cup minced garlic
  • salt and pepper to taste
  • 2 tablespoons ground sage
  • 1 pound thinly sliced prosciutto
  • 1/4 cup butter
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh sage leaves
  • salt and pepper to taste
  • 1 teaspoon cornstarch
  • water as needed
4.7/5 (12 Votes)

Chicken and Broccoli Stir-fry

Chicken and Broccoli Stir-fry

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In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar...

  • 1 pound chicken breast (about 2 breasts), cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 cloves garlic, minced
  • 1-inch piece peeled fresh ginger, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 1 1/4 teaspoons salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • 1/3 About 1/3 cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 3/4 to 1 teaspoon red chili flakes, optional
  • 1 tablespoon hoisin sauce
  • Garnish: toasted sesame seeds, optional
  • Serving suggestion: Jasmine rice
4.5/5 (11 Votes)

Cookies and Cream Cake Mix Brownies

Cookies and Cream Cake Mix Brownies

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Heat oven to 350ºF (325ºF for dark or nonstick pan)

  • 1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 pouch (8 oz) cookies and cream drop candy pieces
4.6/5 (30 Votes)

Roman-Style Chicken

Roman-Style Chicken

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Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper

  • 4 skinless chicken breast halves, with ribs
  • 2 skinless chicken thighs, with bones
  • 1/2 teaspoon salt, plus 1 teaspoon
  • 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  • 1/4 cup olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 ounces prosciutto, chopped
  • 2 cloves garlic, chopped
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tablespoons capers
  • 1/4 cup chopped fresh flat-leaf parsley leaves
4.6/5 (23 Votes)

Cafe Du Monde Style Beignets

Cafe Du Monde Style Beignets

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BLUEBERRY SAUCE Puree all ingredients in food processor until smooth

  • BLUEBERRY SAUCE
  • 4 pints fresh blueberries
  • 1 1/2 c. sugar
  • 2 c. water
  • BEIGNETS
  • 1 c. warm milk (about 105-115 degrees f.)
  • 1 pkg. dry yeast
  • 1/4 c. sugar
  • 2 medium eggs
  • 1/4 c (1/2 stick) unsalted butter, melted
  • 1 tsp. salt
  • 3 c (or more) all-purpose flour
  • Solid vegetable shortening (such as Crisco), for deep frying
  • Powdered sugar
4.5/5 (26 Votes)

Crepes with Berries and Ricotta

Crepes with Berries and Ricotta

By

In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth

  • 1 cup milk
  • 1 egg
  • 1/2 cup plus 1 Tbs. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. canola oil
  • 1/2 tsp. orange zest or 1 tsp. lemon zest
  • 1 pint strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 1/2 tsp. fresh lemon juice
  • 3 Tbs. granulated sugar, or to taste
  • 1 cup whole-milk ricotta cheese
  • 4 to 6 tsp. unsalted butter
  • Confectioners' sugar for dusting
4.3/5 (19 Votes)