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Recipes
Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce
By Bearbuddy45
Set a rack in the center of the oven and heat the oven to 450°F
- 5 Tbs. extra-virgin olive oil
- 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
- Kosher salt and freshly ground black pepper
- 6 oz. baby spinach (5 lightly packed cups)
- 1 large pork tenderloin (about 1-1/4 lb.)
- 1 Tbs. lightly chopped fresh thyme leaves
- 1/4 cup freshly grated Parmigiano Reggiano
- 2 large shallots, finely diced (1/2 cup)
- 3/4 cup low-salt canned chicken broth
- 2-1/2 Tbs. sherry vinegar
- 2 Tbs. heavy cream
Chicken Empanadas
By Bearbuddy45
To make the achiote oil: 1
- 3 pounds chicken thighs
- 1 onion, unpeeled
- 1 big bunch cilantro
- 2 tablespoons salt
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1/4 cup achiote oil (recipe appears below)
- 1 cup sofrito (recipe appears below)
- 1/4 cup alcaparrado (olive slad)
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Shredded chicken (from recipe above)
- 6 oz. frozen sweet ripe plantains (in the Goya frozen section), diced
- Kosher or fine sea salt and freshly ground pepper
- 2 packages frozen empanada discs (red)
- 1 cup extra virgin olive oil
- 2 heaping tablespoons of good quality achiote seeds
- 2 large Spanish onions, trimmed and cut in large chunks
- 3 large Cubanelle peppers, trimmed and seeded
- 1 cup garlic cloves, trimmed
- 2 large sweet red bell peppers, trimmed and seeded
- 1 1/4 cup ajicitos dulces, trimmed
- 2 plum tomatoes, trimmed and cut in large chunks
- 4 culantro leaves
- 1 large bunch of cilantro, rinsed, dried, and roughly chopped
- 5 ounce clamshell of baby arugula
- 2 large Granny Smith apples, cored and sliced thin
- 1 lemon, juiced
- 1 head Belgian endive
- 3/4 cups pomegranate seeds
- 1/2 cup blue cheese crumbles
- 1/4 cup salted roasted pepitas
- Cider vinegar
- Extra-virgin olive oil
- 1 tablespoon honey
- Kosher salt and black pepper
Mini Fruit Cookie Cups
By Bearbuddy45
They start with Pillsbury sugar cookie dough filled with a creamy mixture and topped with fresh fruit
- 1 (16.5 ounce) package Pillsbury refrigerated sugar cookie dough
- 8 ounces cream cheese, softened
- 2 tablespoons heavy cream
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 quart of strawberries chopped into small pieces, or whole raspberries
Chicken Noodle Casserole I
By Bearbuddy45
Poach chicken in a large pot of simmering water
- 4 skinless, boneless chicken breast halves
- 6 ounces egg noodles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- salt to taste
- ground black pepper to taste
- 1 cup crumbled buttery round crackers
- 1/2 cup butter
Easy Strawberry Cream Dessert Squares
By Bearbuddy45
Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 2 packages (8 oz each) cream cheese, softened
- 1/4 cup sugar
- 1 cup strawberry topping (from an 11.75-oz jar)
- 2 eggs
- 1 container (16 oz) frozen whipped topping, thawed
- 4 to 6 drops red food color, if desired
- Fresh berries, if desired
Impossibly Easy Peach and Raspberry Pie
By Bearbuddy45
Heat oven to 350. Spray 9" glass pie plate with cooking spray (without flour)
- TOPPING:
- 1 bag (12 oz.) sliced peaches, thawed and patted dry, cut into 3/4"
- pieces
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 c. fresh raspberries
- 1/2 c. Bisquick Gluten Free Mix
- 1/3 c. whipping cream
- 1/3 c. sugar
- 2 eggs, beaten
- 1 tsp. pure almond extract
- 2 tbsp. Bisquick Gluten Free mix
- 1/4 c. sugar
- 2 tbsp. cold butter
- 1/2 c. slivered almonds
Pot-roasted turkey
By Bearbuddy45
1. Preheat the oven to 325 degrees
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 boneless turkey breast (2 pounds), tied
- Salt and freshly ground black pepper to taste
- 1 medium onion, coarsely chopped
- 1 garlic clove, finely chopped
- 1 cup low-sodium chicken broth
- 1/2 cup fresh orange juice
- 1 teaspoon coarsely chopped fresh rosemary
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks (3 cups)
- 1 tablespoon cornstarch
- 2 cans (14 ounces each) artichoke hearts, drained and chopped
- 1 package (10 ounces) frozen spinach, thawed, drained and squeezed dry
- 1 cup grated Parmesan cheese
- 1 cup fat-free Greek yogurt (or use low-fat; optional)
- 1/2 cup light mayonnaise
- 1 garlic clove, finely chopped
- Freshly ground black pepper to taste
- Veggie sticks or healthy crackers, for dipping
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 large egg white
- 3/4 cup 1% buttermilk
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons red food coloring
- 6 ounces low-fat cream cheese (Neufchatel), softened
- 1 ∕3 cup confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup skim milk
- 2 teaspoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons canola oil
- 1 1/2 cups finely chopped onions
- 1 cup finely chopped carrots
- 1 pound lean ground turkey
- 1 teaspoon dried rosemary
- 1 . tablespoons tomato paste
- 3/4 cup low-sodium chicken broth
- 2 ∕3 cup frozen peas
- 2 tablespoons coarsely chopped fresh parsley
- 8 ounces white button mushrooms, quartered
- 1 small onion, thinly sliced
- 1/2 teaspoon The Lady’s House Seasoning
- 8 ounces green beans, cut into 1 1/2- to 2-inch pieces (about 2 heaping cups)
- 1 can (10 1/2 ounces) low-fat cream of mushroom soup
- 1/4 cup 1% milk
- 1 teaspoon low-sodium soy sauce
- 1 cup grated low-fat Swiss cheese
- 1 cup finely crushed chocolate wafer cookies
- 2 tablespoons plus 2∕3 cup sugar
- 2 tablespoons unsalted butter, melted
- 12 ounces bittersweet chocolate chips
- 2 packages (8 ounces each) fat-free cream cheese (or use low-fat; optional), softened
- 1 package (8 ounces) low-fat cream cheese (Neufchatel), softened
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup fat-free Greek yogurt (or use low-fat; optional)
- 2 teaspoons pure vanilla extract
- Fat-free whipped topping (or use light; optional), thawed, for serving
Coconut & Almond Macaroons
By Bearbuddy45
Preheat the oven to 375 degrees F
- 4 egg whites
- 1/4 tsp. salt
- 1 tsp. lemon juice
- 1/4 c. pear concentrate
- 1/2 tsp. ground cinnamon
- 1/2 c. flaked(desiccated)coconut
- 1 c. roasted and ground almonds
- 1/2 c. arrowroot flour
- 1 tsp. grated lemon zest
- 1 tsp. vanilla extract
Angel Pillows
By Bearbuddy45
Apricot preserves, cream cheese, pecans and cinnamon make these angel pillow cookies a holiday favorite! Make extra...
- 1/2 cup butter flavored shortening
- 1 (3-ounce) package cream cheese, softened
- 1 tablespoon milk
- 1/4 cup brown sugar
- 1/4 cup apricot preserves
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
- 1 cup confectioners' sugar
- 1/4 cup apricot preserves
- 1 tablespoon butter flavored shortening
- 1/4 cup flaked coconut (optional)
Pecan Pie Monkey Bread
By Bearbuddy45
For the dough: Dissolve the yeast in the water in the bowl of a stand mixer
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup water (110 degrees F to 115 degrees F)
- 5 cups all-purpose flour, plus more for dusting
- 1 to 1/4 cups warm 2-percent milk (110 degrees F to 115 degrees F)
- 1/3 cup unsalted butter, melted, plus more for greasing
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons unsalted butter, cubed, plus more for greasing
- 1 cup packed brown sugar
- 6 tablespoons heavy whipping cream
- 6 tablespoons chopped pecans
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 6 tablespoons chopped pecans