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Recipes
Bite-Size Parmesan Popovers
By Coppermouse
Not to worry if you don’t have a popover pan, these delicate little gems are baked in a mini-muffin tin
- 2 large eggs
- 11/4 cups milk
- 1 cup all-purpose flour
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
Grilled Chili-Pineapple Shrimp Salad
By Coppermouse
Preheat a grill to medium-high
- 1/4 cup lime juice, plus wedges for garnish
- 1/4 cup olive oil
- 1 tablespoon chopped cilantro, plus more for garnish
- Salt and pepper, to taste
- 2 cups of 1 1/2-inch cubes pineapple
- 1 pound jumbo (15-count) shrimp deveined and shelled, tails on
- 2 or 3 tablespoons adobo sauce (strained from a can of chipotle chilies)
- 2 to 4 (depending on size) hearts of romaine
Impossibly Easy Mini Buffalo Chicken Pies
By Coppermouse
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
- Buffalo Chicken Mixture
- 6 tablespoons butter, melted
- 1/2 cup hot sauce
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 1/2 to 2 cups shredded or chopped cooked chicken
- 1 cup freshly shredded sharp Cheddar cheese (4 oz)
- 2 tablespoons ranch dressing or blue cheese dressing, if desired
- Batter
- 1/2 cup Original Bisquick™ mix
- 1/2 cup milk
- 2 eggs
- Toppings
- 1/3 cup blue cheese crumbles
- 4 green onions, chopped (4 medium)
- 1 bunch fresh cilantro, chopped
Minty Mallow Melts
By Coppermouse
Toasted marshmallows with a minty, melty chocolate center!
- 28 regular size marshmallows
- 1 (4.67 ounce) box Andes™ Crème de Menthe mints
Citrus-Marinated Chicken Thighs
By Coppermouse
Set aside 1/4 cup sliced scallions
- 1 bunch scallions, thinly sliced
- 1/2 bunch cilantro, leaves and tender stems only
- 2 garlic cloves, chopped
- 1 teaspoon finely grated lime zest
- 1 teaspoon finely grated orange zest
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 2 pounds skin-on, bone-in chicken thighs
Northwest Apricot Candy (Cotlets)
By Coppermouse
Butter an 8-inch square pan
- 6 ounces dried apricots
- Cold water
- 5 tablespoons reserved apricot liquid
- 2 cups granulated sugar
- 3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
- 1 cup cold water
- 1 tablespoon fresh-squeezed lemon juice
- 1 cup coarsely chopped walnuts
- Powdered (confectioner) sugar
Northwest Apple Candy (Aplets) Recipe
By Coppermouse
I grew up in Washington and received Aplets and Cotlets for my birthday and Christmas
- 1 cup chopped (red or golden) Delicious apples
- Cold water
- 5 tablespoons reserved apple liquid
- 2 cups granulated sugar
- 3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
- 1 cup cold water
- 1/8 teaspoon rose culinary essence or 1 tablespoon rose water*
- 1 cup coarsely chopped walnuts
- Powdered (confectioner) sugar
- Culinary rose essence can be found in Asian or Indian grocery and spice stores. If you are unable to find culinary essence or rose water, substitute 1 tablespoon fresh-squeezed lemon juice
Stuffed Jalapenos with Cream Cheese & Bacon
By Coppermouse
Cook bacon over medium heat in a non-stick skillet until crisp
- 1 package bacon, diced.
- 2 packages Cream Cheese
- 24 Jalapeno peppers, halved and de-seeded.
- 1/2 cup Parmesan Cheese
- 1 cup flour
- 2 Cups Panko Bread crumbs
- 4 eggs, beaten
- 3 mixing bowls
- cookie sheet
Creamy Slow Cooker Polenta with Sauteed Mushrooms
By Coppermouse
Ingredient Note: Wild mushrooms provide more flavor and also tend to be more expensive
- Polenta:
- 2 cups polenta or coarse cornmeal
- 7 1/2 cups very hot or boiling water
- 2 tablespoons olive oil
- 3 teaspoons salt
- 1/2 cup grated fresh Parmesan cheese
- Mushrooms:
- 1/3 cup olive oil
- 3 tablespoons butter
- 6 cloves garlic, minced
- 2 pounds portabello or mixed wild mushrooms, depending on preference, sliced (see ingredient note)
- 4 teaspoons chopped thyme leaves
- Salt and freshly ground pepper to taste
- 1/2 cup dry white wine
Frittata Muffins
By Coppermouse
This is the base recipe. I have used different meats and cheeses to make different flavors, I've also use artichoke...
- 6 Slices Bacon, Fried Crisp
- 6 Heat and Server sausage patties browned and crumbled
- Small mushrooms, green and white parts, diced
- 1/2 c finely diced red, yellow green or orange peppers (any combo)
- 6 extra large or jumbo eggs
- 3/4 c whipping cream
- 1/2 tep salt
- 1/4 tep pepper
- 8 oz sharp cheddar cheese divided