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Recipes
Vermont Cheddar Mashed Yukon Golds
By Coppermouse
Place the potatoes in a large Dutch oven and add enough water to cover
- 3 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces
- 1 1/2 cups shredded extra-sharp cheddar cheese, divided
- 3/4 cup non-fat buttermilk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup sliced fresh chives, divided
Chocolate Velvet Pudding
By Coppermouse
Mix sugar, egg yolks and cornstarch in heavy medium saucepan
- 3/4 cup sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 cups whole milk
- 3/4 teaspoon instant coffee crystals (optional)
- 6 ounces semisweet chocolate, chopped
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla extract
Mini Spinach Lasagna Roll-Ups
By Coppermouse
Preheat oven to 350ºF. 2
- 8 Lasagna noodles, cooked
- 1 (10 ounce) package Green Giant frozen chopped spinach, thawed and well drained
- 1 (15 ounce) container ricotta cheese
- 1/2 cup Parmesan cheese
- 1 egg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Italian seasonings
- 1 (15 ounce) can Muir Glen organic pizza sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper, if desired
Gingered Butternut Squash, Apple and Cheddar Soup
By Coppermouse
This hearty soup easily turns into a main course
- 2 tablespoons vegetable oil
- 1 1/2 cups chopped onion
- 1 tablespoon minced ginger
- Two 12-ounce packages frozen butternut squash puree, thawed and drained
- 1 large Granny Smith apple, peeled, cored and chopped
- 2 cups low-sodium chicken broth or vegetable broth
- 1 1/2 cups unsweetened apple cider
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon, or to taste
- 1 1/2 cups shredded sharp cheddar cheese
Creamy Jalapeno Dip
By Coppermouse
Combine the first 6 ingredients in a mixer or food processor and blend until smooth
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup mayonnaise
- 1 cup Mexican blend cheese, shredded (half Monterrey jack or half Cheddar)
- 1/2 cup parmesan cheese
- 1 (4 ounce) can green chilies, chopped
- 1 (4 ounce) can jalapenos, diced
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese
- 1/4 cup butter, melted
Seven-Layer Velvet-Crumb Bars
By Coppermouse
Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish, or line with cooking parchment paper
- Bottom Base Layer
- 1 1/2 cups Original Bisquick™ mix
- 1/2 cup sugar
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 egg
- 1/2 to 3/4 cup semisweet chocolate chips
- Remaining Six Layers
- 1 1/3 cups shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped walnuts
Salted Caramels
By Coppermouse
These delicious salted caramels make a great gift, or make them to serve to guests and family over the holidays
- butter or canola cooking oil spray for the pan
- 1/3 cup water
- 2 cups sugar
- 1/3 cup light corn syrup
- 1 1/3 cups heavy cream
- 7 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- flaky sea salt for sprinkling
Coconut Fried Shrimp with Dipping Sauce
By Coppermouse
For Dip mix everything together and refrigerate until ready to use in a large bowl, whisk together the flour, sal...
- peanut oil for frying
- 1/2 teaspoon crushed red pepper flakes
- 4 teaspoons rice wine vinegar
- 1/2 cup orange marmalade
- 2 cups shredded, sweetened coconut
- 1/2 cup bread crumbs
- 1 lb medium or large shrimp, peeled and deveined
- 1 jar orange marmalade
- 1/4 tsp red pepper flakes
- 1 TBS horseradish
GRAPENUTS BREAD
By Coppermouse
eat eggs. Add sugar and soda
- 1/2 c. Grapenuts (not the flakes)
- 2 c. buttermilk or sour milk
- Soak the above for 15 minutes.
- 2 eggs
- 1 1/2 c. sugar
- 1 tsp. soda
- 2 tsp. baking powder
- 1 tsp. salt
- 4 c. white flour
Grand Marnier™ Sweet Potatoes
By Coppermouse
Forget marshmallows. These sweet potatoes are "candied" with pecans and Grand Marnier
- 3 cups cooked, mashed sweet potatoes (can be roasted or boiled)
- 1 gg, lightly beaten
- 1/4 cup butter, melted
- 2-3 tablespoons maple syrup
- 1/4 to 1/2 teaspoon pure vanilla extract (to taste)
- 2 tablespoons Grand Marnier™ or Cointreau™
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest
- 1/8 teaspoon nutmeg, freshly ground
- 1/2 cup sugar to sweeten (optional)
- For the topping
- 1 cup lightly packed light brown sugar
- 1/3 cup flour
- 1 cup roughly chopped pecans
- 1/3 cup butter, melted