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Recipes
Easy Chocolate Peppermint Loaf Cake
By Coppermouse
Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times)
- For Cake:
- 1 box (16.5 ounces) devil's food cake mix
- 1 box (3.5 ounces) chocolate instant pudding mix
- 1/2 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup water
- 1/3 cup milk
- 2 teaspoons peppermint extract
- 1 1/2 cups (9 ounces) mini semi-sweet chocolate chips
- For Topping:
- 1/3 cup powdered sugar
- 1 1/4 teaspoons water
- 12 to 16 peppermint candies, chopped
Bacon Cinnamon Rolls
By Coppermouse
Preheat oven to 350 degrees
- 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
- 5 bacon strips
Turkey Burgers with Spicy Pickle Sauce
By Coppermouse
Light a grill or preheat a grill pan
- 1/2 cup fat-free, plain Greek yogurt
- 1/2 cup chopped dill pickles
- 2 tablespoons chopped pickled hot peppers
- Kosher salt and freshly ground black pepper
- 2 1/4 pounds lean ground turkey
- 1 teaspoon smoked sweet paprika
- Extra-virgin olive oil for brushing
- 6 whole-wheat english muffins or hamburger buns, split
- Lettuce and sliced red onion and tomatoes for serving
Red Curry Carrot Soup
By Coppermouse
The spiciness of this Thai-inspired soup comes from red curry paste, a mixture of red chiles, herbs and spices
- 1 tablespoon canola oil
- 6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks
- 2 thin slices peeled fresh ginger
- 1 medium white onion, finely chopped
- 4 cups chicken stock or canned low-sodium broth
- 2 cups water
- 1/3 cup unsweetened coconut milk
- 3/4 teaspoon red curry paste (see Notes)
- 1 scallion, cut into matchsticks
- 1 tablespoon cilantro leaves
- 1 tablespoon finely chopped basil
Slow Cooker Chicken, Tomato and White Bean Soup
By Coppermouse
Place vegetables, garlic, salt and pepper in crock pot
- 1 medium onion, finely chopped
- 4 celery ribs, finely chopped
- 3 carrots, peeled and finely chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 lbs cooked chicken breasts, cut into bite size pieces (about 4 cups)
- 2 tablespoons butter
- 3 (14 1/2 ounce) cans chicken broth
- 2 chicken bouillon cubes
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 (14 1/2 ounce) can white beans, drained and rinsed
- 1/4 cup finely chopped fresh parsley
- 1/4 teaspoon Tabasco sauce
Korean-Style Seared Tuna
By Coppermouse
In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon dried red pepper flakes
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 4 tuna steaks, about 1 inch thick (2 pounds total)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons canola oil
- 1 teaspoon oriental sesame oil
- 1 scallion including green top, chopped
- 3 cloves garlic, minced
Cheese Tortellini with Walnut Pesto
By Coppermouse
I'm not a big walnut fan. I have use both pecan or almonds instead
- 1 cup walnuts
- 1/3 cup lightly packed flat-leaf parsley with thick stems removed
- 2 cloves garlic, smashed
- 3 tablespoons grated Parmesan cheese, plus more for serving
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound fresh or frozen cheese tortellini 1 tablespoon butter
Habanero Pepper Jelly
By Coppermouse
This is great poured over a block of cream cheese, seved with different crackers
- 8 half pint canning jars with lids and rings
- 1 1/2 cups cider vinegar
- 6 1/2 cups white sugar
- 1 cup shredded carrot
- 1/2 cup minced red bell pepper
- 15 habanero peppers, seeded and minced
- 2 (3 ounce) pouches liquid pectin
Chard Dumplings in Chive Broth
By Coppermouse
Beet greens or kale would also work beautifully—just adjust the cooking time accordingly and add a little extra l...
- For Dumplings:
- 1 bunch white chard (also called green chard), leaves and stems separated
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1/4 cup water
- 1 2-ounce slice capicola or pancetta, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- zest of 1 lemon
- 1/4 teaspoon crushed red pepper (optional)
- 1/3 cup dry white wine
- 1/4 cup part-skim ricotta cheese
- 1/8 teaspoon salt
- 36 wonton wrappers (see Note)
- Broth
- 6 cups reduced-sodium chicken broth
- 2 cups water
- 1 cup thinly sliced fresh chives or scallion greens
- 8 teaspoons finely shredded parmesan cheese (optional)
Quick Puff Pastry
By Coppermouse
In a large mixing bowl stir together flour and salt
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 cups cold butter (1 pound)
- 1 1/4 cups ice water