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Recipes
Lemon Pie Cake with Blueberry Compote
By Bearbuddy45
Preheat oven to 350 degrees Fahrenheit (160C)
- 1 9-inch (20cm) unbaked pie shell (homemade or store bought)
- 1 cup sugar
- 3 tbsp butter, softened
- 3 large eggs, separated
- 1 1/2 cups milk
- Zest and juice of one large lemon
- 3 tbsp flour
- Confectioners (icing) sugar for dusting
- 1 pint (2 cups) fresh blueberries
- 1/4 cup water
- 1 tbsp sugar
- 1 tspn cornstarch
Peach Pie
By Bearbuddy45
Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice
- 7 cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
- 1 1/4 cups sugar
- 1/4 cup quick-cooking tapioca
- 1/4 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1/2 teaspoon all-purpose flour
- 2 tablespoons peach preserves or jelly
Chicken Taco Casserole
By Bearbuddy45
All of your favorite taco fixings can be found in this crowd-pleasing casserole
- 4 c. shredded cooked chicken
- 2 cans (10 3/4oz each)Campbell's Condensed Cream of Chicken Soup (regular or 98% fat free)
- 1 c. light sour cream
- 1 can (10 oz.) diced tomatoes & green chilies, undrained
- 1 can (15 oz.) black beans, rinsed and drained
- 1 envelope (1 oz.) reduced sodium taco seasoning mix
- 5 c. coarsely crushed tortilla chips
- 2 c. shredded cheddar cheese (8 oz.)
- chopped tomatoes, sliced green onion and chopped fresh cilantro, if desired
Toasted Israeli Couscous Salad with Grilled Summer Vegetables
By Bearbuddy45
In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined
- 1/2 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, coarsely chopped
- 1 cup olive oil
- Salt and freshly ground pepper
- 2 green zucchini, quartered lengthwise
- 2 yellow zucchini, quartered lengthwise
- 6 spears asparagus, trimmed
- 12 cherry tomatoes
- 1 red bell pepper, quartered and seeded
- 1 yellow bell pepper, quartered and seeded
- 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
- 1/4 cup coarsely chopped flat-leaf parsley
- 2 tablespoons olive oil
- 1 pound Israeli couscous
- Vegetable stock, heated
- Hot water, to cover
Toasted Barley & Orzo Pilaf
By Bearbuddy45
Heat oil in a saucepan over medium-high
- 1 Tbsp. vegetable oil1 Tbsp.
- 1 Tbsp. minced garlic1 Tbsp.
- 1 ⁄2 cup quick-cooking barley1⁄2 cup
- 1 ⁄4 cup dry orzo pasta1⁄4 cup
- 2 cups low-sodium chicken broth2 cups
- 1 Tbsp. minced fresh sage1 Tbsp.
Parmesan Corn Pudding
By Bearbuddy45
Heat oven to 350°F. Spray 2-quart casserole with cooking spray
- 2 bags (12 oz each) Green Giant™ Steamers™ Extra Sweet Niblets™ frozen corn, thawed
- 1/3 cup sugar
- 1/4 cup Gold Medal® all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 4 eggs
- 2 tablespoons chopped fresh chives
- 1/2 cup shredded Parmesan cheese (2 oz)
- Additional chopped fresh chives
Rosemary & Orange-Glazed Pork Tenderloin
By Bearbuddy45
Preheat oven to 450°. Line a baking sheet with foil
- FOR THE RELISH, HEAT:
- 1 ⁄4 cup white wine vinegar1⁄4 cup
- 2 ⁄3 cup dried tart cherries2⁄3 cup
- 1 ⁄2 cup diced tart apple, such as Braeburn or Granny Smith1⁄2 cup
- 1 Tbsp. minced shallots1 Tbsp.
- 1 Tbsp. minced fresh sage1 Tbsp.
- 1 tsp. sugar1 tsp.
- 1 tsp. extra-virgin olive oil1 tsp.
- FOR THE TENDERLOIN, MELT:
- 1 ⁄4 cup orange marmalade1⁄4 cup
- 1 Tbsp. frozen orange juice concentrate, thawed1 Tbsp.
- 1 Tbsp. minced fresh rosemary1 Tbsp.
- Dash of red pepper flakes
- 1 Tbsp. vegetable oil1 Tbsp.
- 1 pork tenderloin, trimmed (18 oz.)1
Dark Chocolate Cherry Cordial Brownies
By Bearbuddy45
Preheat the oven to 350 degrees F
- For the Brownies:
- 1/2 cup unsalted butter
- 1/4 cup dark chocolate chips
- 1 cup sugar
- 2 egg
- 1 teaspoon vanilla
- 1/3 cup dark cocoa
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Frosting:
- 2 cups powdered sugar
- 1/2 cup unsalted butter, room temperature
- 10 ounces jar of maraschino cherries, drained, juice reserved
- 1 tablespoon milk
- 1-2 teasponns of maraschino cherry juice
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
- 1 teaspoon vegetable oil
Marscapone Stuffed Strawberries
By Bearbuddy45
In a bowl combine marscapone, cream cheese, sugar and orange zest
- 1/2 c. rich marscapone cheese
- 3 oz. cream cheese, softened
- 3 tbsp. fine sugar (either superfine or process to make superfine)
- 1 tbsp. minced orange zest
- 24 large strawberries (stems intact, if possible)
- 1/4-1/3 c. chopped pistachios
2 Ingredient Pineapple Cake
By Bearbuddy45
Preheat oven to 350. Combine the ingredients in a bowl (do not over mix)
- 1 box Angel Food Cake Mix
- 1 (20 oz.) can crushed pineapple with Juice