Coppermouse's profile page
Recipes
Cinnamon-Cornbread Cobbler with Blueberries
By Coppermouse
FOR THE FILLING: Heat the oven to 375 degrees F
- For the Filling:
- 8 cups blueberries, rinsed
- 1/3 to 1/2 cup sugar, depending on the sweetness of the fruit
- 2 tablespoons lemon juice
- For the Topping:
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 6 tablespoons unsalted butter, melted and cooled
- 1 egg, slightly beaten
Spinach, Artichoke and Feta Bites
By Coppermouse
Heat oven to 375 degrees F
- 1 box (10 oz) Green Giant™ frozen creamed spinach
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
- 1 jar (6 oz) Progresso™ marinated artichokes, drained, chopped and patted dry
- 2 tablespoons drained chopped oil-packed sun-dried tomatoes
- 1/4 cup crumbled feta cheese
Sweet and Saltines
By Coppermouse
Preheat the oven to 425 degrees F
- Cooking spray
- 35 to 40 saltine crackers
- 2 sticks (1 cup) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups
Steak House Bloody Mary
By Coppermouse
Fill a shaker with some ice
- 1 1/2 oz vodka (about 1 tablespoon plus 2 teaspoons)
- 4 oz tomato juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon steak sauce
- 2 drop red pepper sauce
- Juice of half a lime (about 1 tablespoon)
- 1 teaspoon ground horseradish (not the creamy kind)
- Dash celery salt
- Dash ground red pepper (cayenne)
- 1 stalk celery
- Seasoned salt for the rim of the glass
Cranberry Muffins
By Coppermouse
Preheat the oven to 350 degrees F
- For the Topping:
- 1 egg
- 6 tablespoons milk
- 6 tablespoons butter or margarine, softened
- 1 1/4 cups all-purpose flour, sifted
- 3 teaspoons baking powder
- 6 tablespoons superfine sugar
- 2/3 cup frozen cranberries, partially defrosted
- 2 tablespoons superfine or confectioners' sugar
- 1 teaspoon cinnamon
Best Grape Salad
By Coppermouse
Wash and stem grapes. Set aside
- 2 lbs green seedless grapes
- 2 lbs red seedless grapes
- 8 ounces sour cream
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract, to taste
- Topping Ingredients
- 1 cup brown sugar, packed, to taste
- 1 cup crushed pecans, to taste
Jalapeno Jelly
By Coppermouse
Just a tip that my Mother taught me
- 3/4 lb jalapeno pepper
- 2 cups cider vinegar, divided
- 6 cups sugar
- 2 (3 ounce) envelopes liquid pectin
- green food coloring (optional)
Old Fashion Rice Pudding
By Coppermouse
Whip eggs in a large bowl, add sugar & salt - mix well
- 6 Eggs
- 1 cup Sugar
- 1/4 tsp Salt
- 4 cups Milk
- 1-1/2 tsp Vanilla
- 3 cups cooked Rice
- 1 cup Raisins
- 1/2 tsp Cinnamon
- dash Nutmeg
Creamy Curried Baked Cauliflower
By Coppermouse
Preheat oven to 375° F. 2
- 1 head cauliflower, stemmed and broken into florets
- 1 teaspoon cumin seeds
- 2 whole cloves
- 1 teaspoon ground cinnamon
- 2 teaspoon Indian curry powder
- 1 pinch coarse salt
- 1 tablespoon extra-virgin olive oil
- 1 cup heavy cream
- 1/2 cup fresh cilantro
Grilled Chocolate Sandwich with Apples and Brie
By Coppermouse
Preheat oven to 400 degrees
- 1 apple, cored, peeled and sliced
- 4 tablespoons melted butter
- 2 tablespoons honey
- 2 slices cinnamon swirl bread
- 1 \2 tablespoons butter
- 1/2 dark chocolate and sea salt caramel candy bar
- 4 tablespoons brie