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Recipes
Blueberry Monte Cristo
By Coppermouse
Lay the four slices of bread onto a clean work surface
- 4 sliced cinnamon swirl bread
- 1/2 cup brie cheese, rind removed
- 1/2 cup fresh blueberries
- 1/2 pound thick-cut ham
- 4 tablespoons pure maple syrup
- 1 egg
- 2 tablespoons milk
- 1 tablespoon butter
- 1/4 cup powdered sugar
Vegetable Sandwich with Dill Sauce
By Coppermouse
VEGETABLE TIP: If raw onions have too much of a bite, tame them by rinsing the slices under cold running water or s...
- For Sauce:
- 1/2 cup plain yogurt
- 3 tablespoons chopped fresh dill
- 1-1/2 teaspoons dijon mustard
- 1 tablespoon cooking oil
- 1 teaspoon wine vinegar
- salt
- Fresh-ground black pepper
- For Sandwich:
- 8 thick slices multigrain bread
- 8 lettuce leaves
- 1/2 pound sliced provolone
- 2 tomatoes, sliced
- 1 cucumber, peeled and sliced thin
- 1 small red onion, sliced very thin
- 1 ripe avocado, preferably Hass, sliced
- 1 cup alfalfa sprouts
Banana Waffles with Candied Bacon
By Coppermouse
These are one of my Grandsons favorite Saturday breakfast
- For the candied bacon:
- 12 thick-cut bacon slices
- 6 Tbs. firmly packed light brown sugar
- For the waffles:
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 1/2 cup vegetable oil
- 1 1/2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup diced bananas (about 1 1/2 bananas), plus sliced bananas for serving
- Warm maple syrup for serving
- Whipped cream for serving
Baked Italian Chicken Breasts
By Coppermouse
Preheat oven to 375. 2
- 1 (14.5 ounce) Progresso artichoke hearts, drained
- 1 (14.5 ounce) Muir Glen organic fire roasted diced tomatoes, drained and pat dry
- 1 (7 ounce) package Green Giant frozen antioxidant blend veggies, thawed
- 3 tablespoons flour
- 1 tablespoons sugar
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds chicken breasts
- 2 cups shredded mozzarella cheese
- 1/2 pound thin spaghetti (or pasta of your choice)
- 2 pinches coarse salt and freshly ground pepper
- 1/2 cup basil or parsley (for garnish)
Bacon and Onion Quiche
By Coppermouse
FOR THE PASTRY: Mound the flour on a work surface, sprinkle the salt over it and make a well in the center
- For the Pastry:
- 1 cup all-purpose flour
- 4 pinches salt
- 1/4 cup butter, softened
- 1 egg
- For the Filling:
- 1 tablespoon peanut oil
- 5 ounces smoked bacon, thinly sliced
- 2 tablespoons butter
- 1 medium onion, sliced
- 1 1/2 ounces gruyere cheese, grated
- 3/4 cup light cream
- 2 eggs
- Salt and freshly ground pepper
- 1/3 teaspoon grated nutmeg
Corn Dog Pops
By Coppermouse
Pour oil into a small pot and heat to medium high
- 1 quart (4 cups) oil for frying
- 2 whole eggs
- 1 cup milk
- 1 cup Bisquick
- 1 cup cornmeal
- 1/2 teaspoon dry ground mustard
- 1/2 teaspoon paprika
- 8 hot dogs, cut in half
- 16 wooden skewers
- mustard and ketchup dipping
Baked Apples with Dried Fruits & Walnuts
By Coppermouse
Preheat oven to 375°F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray
- 6 medium Golden Delicious apples
- 1 cup walnut pieces
- 1/2 cup raisins or dried cranberries
- 1/4 cup unsweetened shredded coconut (optional)
- 2 tablespoons maple syrup
- 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
- 1/2 cup apricot preserves
- 1 1/2 cups apple cider
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Roasted Pineapple-Pistachio Fruit Pizza
By Coppermouse
Delicious shortbread cookie crust topped with cream cheese frosting, roasted pineapple and pistachios will be your
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ shortbread cookie mix
- 1 cup unsalted butter, softened
- 1/2 cup finely chopped roasted shelled pistachios
- Juice from 2 oranges (about 1/2 cup)
- 1/3 cup packed light brown sugar
- 3 tablespoons honey
- 1 large pineapple
- 1 cup heavy whipping cream
- 1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
- 3 tablespoons chopped fresh mint
- Additional honey
- .
Triple Chocolate Pumpkin Pie
By Coppermouse
Crush granola bars until very finely crushed
- 1 (5.3 ounce) cup Yoplait Greek 100
- 1 cup sugar
- 1 1/2 cup dark chocolate chips
- 1/2 cup cocoa powder
- 2 large eggs
- 7 bars Nature Valley Oats -n- Dark Chocolate Granola Bars
- 1 (28-ounce) can pumpkin pie mix
- 7 tablespoons butter
- 2 cups whipped cream (optional)
White Hot Chocolate with Gingerbread Spice
By Coppermouse
Combine cream and 3 tablespoons sugar and whip in cream whipper
- teaspoon each:
- 1 cup whipping cream
- 1/2 cup plus 5 tablespoons sugar
- 3 large egg yolks
- 3 1/2 cups whole milk
- Pinch of salt
- 5 ounces white chocolate baking bars (such as Nestle Premier White);
- 4 ounces finely chopped, 1 ounce finely grated
- 1/2 teaspoon pure vanilla extract
- ground ginger, cinnamon and ground cloves
- 2 teaspoons sugar