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Recipes
Frozen Chocolate-Covered Bananas
By Coppermouse
Make Ahead Tip: Store airtight in the freezer for up to 1 week
- 4 large ripe bananas, peeled and cut into thirds crosswise
- 3/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
- 1/4 cup shredded coconut
Chicken & Sweet Potato Stew
By Coppermouse
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooke...
- 6 bone-in chicken thighs, skin removed, trimmed of fat
- 2 pounds sweet potatoes, peeled and cut into spears
- 1/2 pound white button mushrooms, thinly sliced
- 6 large shallots, peeled and halved
- 4 cloves garlic, peeled
- 1 cup dry white wine
- 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 tablespoons white wine vinegar
Mini Gingerbread Houses for Your Mugs
By Coppermouse
Serve your hot cocoa this holiday season topped with cute little gingerbread houses perched on the rim of your mugs
- 1 pouch Betty Crocker Gingerbread Cookie Mix
- 1/2 cup (1 stick) butter, softened
- 1 tablespoon water
- 1 large egg
- 2 tubes Betty Crocker White Decorating Cookie Icing
- 1 candy decorations: snowflake and red heart sprinkles
Bacon-Horseradish Mashed Potatoes
By Coppermouse
Just the right amount of horseradish adds a kick of flavor to brighten up a comfort food classic
- 1 1/2 pounds baby "creamer" potatoes, scrubbed and cut into 1-inch chunks
- 3 slices bacon, chopped
- 1/3 cup chicken broth
- 1/4 cup sour cream
- 2 tablespoons horseradish sauce (such as Kraft) or 2 teaspoons bottled shredded horseradish, to taste
- Salt and freshly ground pepper, to taste
- 1/4 cup sliced scallion greens, plus more for garnis
Asian Pork Rolls
By Coppermouse
The ultimate finger food classic, these sticky pork and scallion rolls have just the right amount of sweet and sour
- 3/4 pound pork tenderloin, trimmed and diagonally cut into paper-thin slices, (about 24 slices)
- 1/4 cup hoisin sauce
- 2 tablespoons red wine vinegar
- 2 teaspoons Asian (dark) sesame oil
- 20 large scallions, trimmed and cut into 4-inch lengths
- 2 tablespoons thinly sliced scallions
Asian Vegetable Soup with Noodles
By Coppermouse
In a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes
- For the Soup:
- 1 tablespoon cooking oil
- 6 scallions including green tops, chopped
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh ginger
- 1/4 cup soy sauce
- 1/4 teaspoon dried red pepper flakes
- 3 1/2 cups water
- 3 1/2 cups canned low-sodium vegetable broth
- 4 carrots, cut diagonally into 1/4-inch slices
- 3/4 pound napa cabbage, shredded (about 3 cups)
- 3/4 teaspoon salt
- 1 small head bok choy (about 3/4 pound), stalks halved lengthwise, shredded
- Grated zest of 1 lemon
- 2 tablespoons lemon juice
- For the Noodles:
- 1/2 pound vermicelli
- 1 1/2 teaspoons Asian sesame oil
Big & Cheesy Pepperoni Pockets
By Coppermouse
Heat oven to 375 degrees F
- 1 can (12 oz) Pillsbury® Grands!® Big & Flaky crescent dinner rolls
- 4 Tablespoons marinara sauce
- 65 slices of pepperoni
- 11/3 cups shredded mozzarella cheese
- 1/4 teaspoon Italian seasoning
Spiced Ginger Cookies
By Coppermouse
These crisp, spicy ginger cookies make a great fall dessert
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly ground white pepper
- 2 sticks unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/3 cup honey
- 1 cup turbinado or coarse sugar
Maple Sweet Potato and Apple Gratin
By Coppermouse
Preheat oven to 400 degrees F
- 2 pounds baked sweet potatoes, peeled and cut into slices
- 2 Golden Delicious apples, peeled, cored and cut into slices
- 1/3 cup maple syrup
- 3 tablespoons butter
- 1/2 teaspoon cinnamon
Frosted Nutmeg Logs
By Coppermouse
These along with sugar cookies are a Christmas tradition at my house
- FROSTING:
- 1 cup butter, softened
- 3/4 cup sugar
- 1 Egg
- 2 teaspoons rum extract
- 2-1/2 cups all-purpose flour
- 1-1/4 teaspoons ground nutmeg
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 1-1/2 to 2 teaspoons rum extract
- 2 to 3 tablespoons 2% milk
- Ground nutmeg