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Recipes
Jalapeno-Roasted Potatoes
By Coppermouse
Preheat the oven to 450 degrees F
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 1/4 cup extra-virgin olive oil
- 3 large jalapeños, sliced into 1/4-inch rings and seeded
- salt and freshly ground pepper
Slow-Cooker Bacon Cheeseburger Dip
By Coppermouse
Turn the fantastic flavors of a favorite sandwich into a delicious dip
- 8 slices bacon
- 1/2 lb lean (at least 85%) ground beef
- 1 package (8 oz) cream cheese, cubed
- 1 package (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 2 tablespoons chopped fresh parsley
- 2 medium red bell peppers, cut into bite-size strips
- 1 package (5.25 oz) mini bagel chips
Jerk Chicken and Pineapple Foil Packets
By Coppermouse
Heat gas or charcoal grill
- 1 lb boneless chicken thighs or breasts
- 2 tablespoons olive oil
- 3 tablespoons jerk seasoning
- 1/2 medium pineapple, cut into triangles
- 2 tablespoons coconut rum or rum, if desired
- chopped fresh cilantro and lime wedges, as desired
Honey-Sriracha Bacon Chicken Bites
By Coppermouse
Tender bites of spicy chicken
- 2 chicken breast fillets, cut into 1-inch cubes
- 12 slices bacon, cut into thirds
- 4 tablespoons sriracha sauce
- 4 tablespoons honey
Vanilla Zabaglione with Raspberries
By Coppermouse
In a small saucepan, whisk the Marsala with the sugar and vanilla bean seeds and bring to a boil
- 1 cup marsala
- 1 cup sugar
- 1 vanilla bean split and seeds scraped
- 1 dozen large egg yolks
- 1 cup heavy cream
- 2 1/2 cups brandied cherries or Amaretto cherries
- 5 cups raspberries
DIY State Fair Funnel Cake
By Coppermouse
Pour oil about one inch deep into a large saucepan or stockpot
- Vegetable oil, for frying
- 2 cups Original Bisquick mix
- 1 cup milk
- 2 eggs
- Powdered sugar, for topping
Slow Cooker Mac and Cheese
By Coppermouse
Cook macaroni to al dente (look for the suggested cooking time on the package and use the lowest amount of minutes)...
- 8 oz elbow macaroni
- 8 oz shredded Colby jack cheese
- 5 oz can of evaporated milk
- 1 cup whole milk
- 2 tablespoons butter, melted
- 1/2 teaspoon kosher salt
- a couple good cracks of black pepper \
- optional: a squirt of sriracha or your favorite hot sauce
Mini Corn Dog Muffins with Sriracha Sauce
By Coppermouse
Preheat oven to 400. 2
- 2 1/2 cups Betty Crocker corn muffin mix
- 1 1/2 cups water
- 1/4 cup olive oil
- 1 egg
- 1 (4 oz) can Old El Paso green chiles
- 12 mini hotdogs, cut in half
- 1/3 cup sriracha sauce, for dipping (you can use more or less if desired)
Crescent Mummy Dogs
By Coppermouse
Wrap up a hot dog in true mummy fashion in this fun Halloween take on classic Crescent Dogs
- 1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 ounces) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 1/2 slices American cheese, quartered (2.5 ounces)
- 10 large hot dogs
- Cooking spray
Brownie Goody Bars
By Coppermouse
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
- Water, vegetable oil and egg called for on brownie mix box
- 1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
- 1/2 cup salted peanuts, coarsely chopped
- 2 cups crisp rice cereal
- 2/3 cup creamy peanut butter
- 1 1/3 cups (8 oz) semisweet chocolate chips