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Recipes
Breakfast Egg Rolls
By Coppermouse
In 12-inch skillet, cook hash browns as directed on box
- 1 box Betty Crocker™ Seasoned Skillets™ hash brown potatoes
- Margarine called for on box
- 6 eggs
- 2 tablespoons water
- 1 tablespoon butter
- 1/3 cup bacon pieces
- Salt and pepper, to taste
- 1 package (1 lb) egg roll skins
- 2 cups shredded Cheddar cheese (8 oz)
- Vegetable oil, for frying
Pomegranate-Ginger Prosecco Cocktails
By Coppermouse
In small bowl, stir together 2 tablespoons sugar and 1/2 teaspoon finely gingerroot
- Ginger Sugar
- 2 tablespoons sugar
- 1/2 teaspoon finely chopped gingerroot
- 1 slice fresh gingerroot
- Ginger Simple Syrup (makes 1 1/3 cups)
- 1 cup sugar
- 1 cup water
- 2 tablespoons finely chopped fresh gingerroot
- Cocktail
- Ice
- 2 oz gin
- 2 oz pomegranate juice
- 1 oz ginger simple syrup (above)
- 2 oz prosecco
- 1 tablespoon pomegranate seeds
Dutch Apple Sour Cream Pie
By Coppermouse
Preheat the oven to 375 degrees F
- Filling:
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1 tablespoon all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large Granny Smith apples, peeled, cored and thinly sliced
- One 9-inch frozen pie shell, thawed slightly
- 1 tablespoon unsalted butter, cut into bits
- Crumb Topping:
- 1 cup all-purpose flour
- 6 tablespoons unsalted butter, at room temperature
- 3 tablespoons sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
Cream Puffs
By Coppermouse
To make the cream puffs: Preheat the oven to 425 degrees F
- For the pate a choux pastry:
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 1 cup all-purpose flour
- 3 to 4 eggs, plus 1 egg for egg wash
- For the filling:
- 2 cups heavy cream
- 2 tablespoons sugar
- 1/4 teaspoon vanilla
Bacon and Cheese Hashbrown Breakfast Pie
By Coppermouse
In a large cast-iron skillet over medium-high heat, heat 2 tablespoons oil
- 1/2 cup plus 3 tablespoons olive oil, divided
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 teaspoon Italian seasoning
- Pinch red pepper flakes
- Salt and pepper, to taste
- 4 eggs, beaten with 1 tablespoon water
- 12 cups frozen shredded hash browns (about 2 1/4 lbs)
- 1/4 cup cooked and crumbled bacon (about 4 slices)
- 1/2 cup shredded Colby Jack cheese
- Chopped scallions, sour cream and salsa for garnish as desired
Chicken Enchilada Quinoa Bake
By Coppermouse
Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 1/2 cups cooked quinoa (white or red)
- 1 1/2 cups shredded cooked chicken breast
- 1 can (15 oz) Progresso™ black beans
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 tablespoon chili powder
- 2 cups Old El Paso™ enchilada sauce (from 19-oz can)
- 1/2 cup shredded sharp Cheddar cheese (2 oz)
- 1 cup shredded pepper Jack cheese (4 oz)
- Sour cream or plain Greek yogurt
- Sliced avocado
- Fresh cilantro
- Crumbled cotija (white Mexican) cheese, if desired
Nutella Bread Pudding
By Coppermouse
Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter
- 12 slices brioche bread or 12 slices challah, at least 1 day old
- 1 1/2 cups nutella
- 2 cups light cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3 large eggs
Triple Berry Jam
By Coppermouse
1. Wash jars and lids in hot soapy water; rinse with warm water
- 1 pint ripe strawberries, stems removed
- 2 cups raspberries
- 2 cups blueberries
- 3/4 cup boiling water
- 1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
Death by Chocolate Trifle
By Coppermouse
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Cooker™ devil's food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup coffee-flavored liqueur
- 4 boxes (3 to 4 oz each) instant chocolate mousse mix
- Milk called for on chocolate mousse mix boxes
- 4 cups whipped cream
- 6 full-size Snickers™ candy bars, crushed
Smashed Barbecue Chickpea Rollups
By Coppermouse
Kids will love the saucy barbecue flavor in these smashed chickpea tortilla rollups
- 1/4 cup barbecue sauce
- 1 tablespoon Greek yogurt (or sour cream)
- 1 tablespoon minced cilantro
- 1 (15-ounce) can chickpeas, drained and rinsed
- Lettuce leaves
- 1 medium green pepper, thinly sliced into strips
- 6 whole-wheat tortillas (taco size)