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Recipes
Ravioli & Vegetable Soup
By Coppermouse
Heat oil in a large saucepan or Dutch oven over medium heat
- 1 tablespoon extra-virgin olive oil
- 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper, or to taste (optional)
- One 28-ounce can crushed tomatoes, preferably fire-roasted
- One 15-ounce can vegetable broth or reduced-sodium chicken broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil or marjoram
- One 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
- 2 cups diced zucchini (about 2 medium)
- Freshly ground pepper to taste
Butterscotch Pie With Whipped Cream Topping
By Coppermouse
Put the butter in a medium saucepan
- 1 graham cracker pie shell, homemade or purchased
- Filling
- 4 tablespoons unsalted butter, 2 ounces
- 3/4 cup light brown sugar, tightly packed, about 7 ounces
- 1 1/2 cups milk
- 1 cup heavy cream
- 5 tablespoons cornstarch, 1 1/2 ounces
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 1/2 teaspoons vanilla extract
- Topping
- 1 1/3 cups cold whipping cream
- 2 to 3 tablespoons powdered sugar
Szechuan Wrapped Shrimp
By Coppermouse
Mix soy sauce, honey, ginger and set aside as a dip
- 1 package won ton wraps
- 1 lb. large raw shrimp (deveined and shelled)
- 1 inch of fresh ginger root (grated)
- 1 large clove of garlic minced or pressed
- 1/2 cup soy sauce
- 1 tablespoon honey
- 1/4 cup finely chopped cilantro
- Oil for frying
Slow-Cooker Cheesy Chicken
By Coppermouse
Place chicken breasts in the crock pot
- 2 lbs boneless skinless chicken breasts
- 2 (10 1/2 ounce) cans condensed cream of chicken soup
- 1 (10 1/2 ounce) can condensed cheddar cheese soup
- 1/4 teaspoon garlic powder
- salt and pepper (optional)
Salted Caramel-Chocolate-Peanut Butter Pie
By Coppermouse
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate
- Crust
- Pillsbury™ refrigerated pie crust, softened as directed on box
- Filling
- 1 bag (14 oz) caramels, unwrapped
- 1/4 cup milk
- 1 1/2 cups Spanish peanuts
- 1 can (14 oz) sweetened condensed milk
- 1 egg, beaten
- 1/3 cup peanut butter
- 8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
- Topping
- 1 bar (1.55 oz) milk chocolate candy, melted
- 1/4 cup Spanish peanuts
- 1/4 teaspoon kosher (coarse) salt
Gingered Pumpkin Flans
By Coppermouse
These can be covered and kept for up two days in the refrigerater
- 3/4 cup plus 1/3 cup sugar divided
- 1/3 cup water
- 2 large eggs
- 4 large egg whites
- 1 cup canned unseasoned pumpkin puree
- 1 teaspoon grated fresh ginger
- 1 teaspoon vanilla extract
- 3/4 cup low-fat milk
- 3/4 cup evaporated nonfat milk
Red Flannel Corned Beef Hash with Poached Eggs
By Coppermouse
While this recipe calls for poaching the eggs, you can fry them to the desired doneness instead, or even loosely sc...
- For the Hash:
- 2 tablespoons butter
- 1 onion, finely diced
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1 pound good-quality corned beef, finely diced
- 2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound)
- 1 egg, lightly beaten
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon nutmeg
- 1/2 tablespoon olive oil
- 1 1/2 pounds russet potatoes, peeled and diced
- 2 tablespoons vegetable oil
- For the Eggs:
- 8 eggs
- 2 tablespoons white wine vinegar
Crab Rangoon
By Coppermouse
Crabmeat and cream cheese wontons make excellent appetizers
- 1 quart oil for deep frying
- 1 (8 ounce) package cream cheese, softened
- 2 (6 ounce) cans crabmeat, drained and flaked
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons water chestnuts, drained and chopped
- 1 (14 ounce) package wonton wrappers
Butternut Squash Lasagna
By Coppermouse
Preheat oven to 375 degrees
- 1 large butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 jar Muir Glen spaghetti sauce
- 1 package no-boil lasagna noodles
- 3 cups Italian Cheese
- 1/4 cup fresh basil
Bacon-Wrapped Grilled Cheese Roll-Ups
By Coppermouse
Bread rolled around cheese and sriracha chili sauce then wrapped in bacon and seared until crispy
- 6 strips bacon, cooked but not crispy
- 6 slices white bread, ends cut off
- 1-1/2 cups cheddar cheese, grated
- Sriracha chili sauce
- 1 tablespoon vegetable oil, for cooking