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Recipes
Pumpkin Dump Cake
By Coppermouse
Preheat oven to 350 degrees and grease a 9x13 baking dish
- 1 (29 ounce) can pure pumpkin
- 1 (12 ounce) can evaporated milk
- 3 whole eggs
- 1 cup white sugar
- 3 teaspoons cinnamon
- 1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix
- (optional) 1 cup chopped pecans
- 3/4 cup butter, melted
Slow-Cooker Bacon Cheeseburger Dip
By Coppermouse
In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels
- 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
French Toast and Bacon Bombs
By Coppermouse
Heat oil in deep-fryer to 350°F
- Vegetable oil for deep-frying
- 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
- 1 package (8 oz) cream cheese
- 8 slices bacon, halved
- Toothpicks or skewers
- 1/2 cup cinnamon-sugar
Orange Chicken (Restaurant Style)
By Coppermouse
Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat
- 1 cup water
- 1/2 cup orange juice
- 1/4 cup lemon juice, fresh squeezed
- 1/3 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh gingerroot
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped green onions
- 1/4 teaspoon red pepper flakes
- 3 tablespoons cornstarch
Goat Cheese and Bacon Wontons with Dipping Sauce
By Coppermouse
These wontons really should come with a warning label: They're highly addictive!
- 3 ounces bacon, chopped
- 4 ounces fresh button mushrooms (or mushrooms of choice), chopped
- 3 cups baby spinach leaves, washed and chopped
- 1 clove garlic, minced
- 4 ounces goat or cream cheese, at room temperature
- 40 wonton wrappers
- Peanut oil for deep frying
- Sweet-spicy Asian chili sauce, or dipping sauce of choice
Caramel Cream-Filled Cupcakes with Cinnamon Frosting
By Coppermouse
Pumpkin spice cupcakes filled with smooth, creamy dulce de leche caramel and topped with a cinnamon-brown sugar cre...
- Cupcakes
- 1 box Betty Crocker™ SuperMoist™ spice cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 1/3 cup canned pumpkin puree
- 3 eggs
- 1 (13.4 ounce) can dulce de leche
- Chopped pecans, for topping (optional)
- For the frosting
- 1 container Betty Crocker™ Rich & Creamy™ cream cheese frosting
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
Chocolate Bacon Waffles
By Coppermouse
Add bacon strips to a skillet and cook over medium heat until crispy
- WAFFLE BATTER
- 2 Cups Bisquick mix
- 1 1/3 Cups milk
- 1 Large egg
- 2 Tablespoons vegetable oil
- FILLINGS
- 8 Ounces bacon, crispy
- 1 Cup semi-sweet chocolate chips
- Syrup,for serving
Chocolate-Dipped Toffee Crunch Sugar Cookies
By Coppermouse
Combine the flour, baking powder, baking soda and salt in a medium bowl and set aside
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate melting wafers
- 2 teaspoons vegetable shortening
- 2/3 cup toffee brickle bits
Rainbow Fudge
By Coppermouse
I have made this with brilliant colours and pastels
- 36 ounces chopped white chocolate or white chocolate chips
- 3 cups sweetened condensed milk
- 3 teaspoons vanilla extract
- Salt
- Gel food coloring: red, orange, yellow, green, blue, and purple
Caramel Apple Dump Cake with Spiced Whipped Cream
By Coppermouse
Preheat oven to 350 degrees
- 2 cans apple pie filling
- 1/4 cup caramel sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1 box Betty Crocker yellow cake mix
- 1 cup melted butter
- 1/2 cup chopped pecans (optional)
- 1 cup heavy whipping cream
- 4 Tablespoons powdered sugar
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon