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Recipes
Hot Buttered Rumba
By Coppermouse
In a small bowl, cream the brown sugar and butter together
- Garnish:
- 1 teaspoon packed brown sugar
- 1 1/2 teaspoons soft butter
- Pinch each of ground cloves, allspice, and cinnamon
- 1/3 cup apple cider
- 1/4 cup dark rum
- 2 tablespoons whipped cream
- Ground nutmeg for dusting
- Cinnamon stick for stirring
Seven-Layer Salad
By Coppermouse
Place lettuce in a large bowl
- 8 cups shredded romaine lettuce
- 1 cup frozen peas, thawed
- 1 medium yellow bell pepper, diced
- 1 cup halved grape tomatoes or quartered cherry tomatoes
- 1 cup sliced celery
- 1/2 cup sliced scallions
- 3/4 cup nonfat plain yogurt
- 3/4 cup low-fat mayonnaise
- 2 teaspoons cider vinegar
- 1-2 teaspoons sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup thinly sliced fresh basil
- 3 strips cooked bacon, crumbled
Cheesy Breakfast Bake
By Coppermouse
Spray a 13 x 9 baking dish with nonstick spray
- Nonstick spray
- 1 teaspoon olive oil
- 12 ounces turkey breakfast sausage, casings removed or bought in bulk
- 7 large eggs
- 2 3/4 cups whole milk
- 4 green onions, thinly sliced, plus more for garnish
- One 14.5-ounce loaf sourdough bread, cut into 1-inch cubes
- 2 cups grated sharp cheddar cheese (8 ounces)
- Kosher salt and freshly ground black pepper
Ooey Gooey Butter Cake Bars
By Coppermouse
1. Preheat oven to 350 F
- 1 box Betty Crocker French Vanilla Cake mix
- 1 stick (1/2 cup) butter, melted
- 3 eggs
- 8 oz cream cheese
- 1 lb bag (about 3-3/4 cups) powdered sugar
- 1 teaspoon vanilla
Milk Chocolate-Peanut Butter Crème Brûlée
By Coppermouse
Milk chocolate and peanut butter is a match made in heaven, especially when combined in this silky custard
- Custard
- 6 oz milk chocolate, finely chopped
- 1/3 cup creamy peanut butter
- 1 cup milk
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 4 egg yolks, beaten
- Vanilla Sugar
- 1/4 cup sugar
- 1/4 teaspoon vanilla
- Toppings, if desired
- Whipped cream
- Fresh raspberries
Mixed Berry Muffins
By Coppermouse
Preheat the oven to 400 degrees F
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 large egg
- 1 cup milk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 1/2 cups mixed berries
Pasta Aglio e Olio
By Coppermouse
Cook the pasta according to package directions
- 3/4 pound linguine
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Frittata with Asparagus, Tomato, and Fontina
By Coppermouse
Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 1 tomato, seeded, diced
- Salt
- 3 ounces Fontina, diced
Orange Blossom Mini-Muffins
By Coppermouse
Lightly grease a 24-cup mini muffin pan or a 12-cup muffin pan or line with paper baking cups; set aside
- 2 teaspoons plus 1/2 cup sugar, divided
- 3 teaspoons finely shredded orange peel
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 beaten egg
- 1/2 cup milk
- 1/4 cup butter or margarine, melted
- 2 tablespoons frozen orange juice concentrate, thawed
Buffalo Chicken Cordon Bleu Cupcakes
By Coppermouse
Bake the popcorn chicken according to package directions
- 1 (12 oz.) can Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits (10 biscuits)
- 1/2 cup sour cream
- 1/4 cup Buffalo sauce
- 1/2 cup diced celery
- 1 cup frozen popcorn chicken (about 30 small pieces)
- 1 cup shredded cheddar cheese
- Crumbled feta cheese, for garnish
- Chopped fresh cilantro, for garnish