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Recipes
Slow-Cooker Cheesy Potato Soup
By Coppermouse
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl
- Reynolds™ Slow Cooker Liners
- 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2 cup frozen chopped onion (from 12-oz bag), thawed
- 1 medium stalk celery, diced (1/2 cup)
- 1 carton (32-oz) Progresso™ chicken broth
- 1 cup water
- 3 tablespoons Gold Medal™ all-purpose flour
- 1 cup milk
- 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4 cup real bacon pieces (from 2.8-oz package)
- 4 medium green onions, sliced (1/4 cup)
Beer-Battered Buttermilk Fried Chicken
By Coppermouse
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne
- Buttermilk Soak:
- 3 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 4 pounds medium chicken wings, thighs and drumsticks
- Beer Batter:
- 2 cups all-purpose flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 18 ounces dry, crisp beer, such as lager or pilsner (2 1/4 cups)
- Vegetable oil, for frying
Billionaire Bars
By Coppermouse
They're rich alright! With a baked cookie base and layers of creamy caramel, almond cookie dough, and a chocolate-p
- COOKIE BASE
- 1 (17.5 ounce) pouch Betty Crocker™ sugar cookie mix 1 whole egg 1/2 cup (1 stick) unsalted butter, softened to room temperature
- CARAMEL LAYER
- 1 (14 ounce) bag caramels
- 1/2 cup heavy cream
- COOKIE DOUGH LAYER
- 3/4 cup (1 1/2 sticks) salted butter, softened to room temperature
- 2/3 cup brown sugar
- 2 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- 2 cups raw slivered almonds, ground in food processor or blender to a fine flour
- 1/4 teaspoon salt
- 3/4 cup mini semisweet chocolate chips
- CHOCOLATE TOP
- 1 1/2 cups regular semisweet chocolate chips
- 1/4 cup creamy peanut butter
Shrimp and Summer Stone Fruit Kebabs
By Coppermouse
in a large bowl, stir together the olive oil, sesame oil, hot sauce, lemon juice, garlic, basil and salt
- 1/4 cup olive oil
- 3 dashes toasted sesame oil
- 1 dash hot sauce
- 1/4 cup lemon juice, plus 4 lemon wedges for garnish
- 1 large garlic clove, minced
- 3 tablespoons chopped fresh basil, plus more for garnish
- 1/2 teaspoon salt
- 12 jumbo (16/20) shrimp, peeled and deveined
- 1 red bell pepper, cut into eighths
- 2 plums, quartered
- 2 nectarines, quartered
- 1 peach, quartered
- 1/2 cup apricot preserves
- 2 tablespoons orange juice
- 1/2 teaspoon red pepper flakes
Spicy Cranberry Cream Cheese Wontons
By Coppermouse
A perfect use for that tiny bit of leftover cranberry sauce
- 1/2 cup cranberry sauce
- 8 ounces cream cheese, softened
- 2 jalapeños, seeded and minced
- 24 wonton wrappers
- 3 quarts vegetable oil, for frying
Cocoa Puffs White Russian
By Coppermouse
Mix puffs and milk and let sit 25 minutes, stirring occasionally
- 5 Ounces Coffee Liquor
- 5 Ounces Vodka
- 4 1/2 Cups Milk (plus more for rim)
- 6 Cups Cocoa Puffs (plus more for rim)
Fudge-Glazed Chocolate Cheesecake Bars
By Coppermouse
Heat oven to 300°F . In ungreased 13x9-inch pan, combine all crust ingredients; mix well
- Crust
- 2 cups chocolate wafer cookie crumbs
- 1/4 cup sugar
- 1/2 cup margarine or butter, melted
- Filling
- 3 (8-oz.) pkg. cream cheese, softened
- 1 (14-oz.) can sweetened condensed milk (not evaporated)
- 2 oz. unsweetened chocolate, melted, slightly cooled
- 2 teaspoons vanilla
- 3 eggs
- Topping
- 2 oz. unsweetened chocolate
- 2 tablespoons margarine or butter
- 3 tablespoons water
- 1 3/4 cups powdered sugar
Eggnog-Nut Thumbprints
By Coppermouse
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/8 teaspoon ground nutmeg
- 2 egg yolks
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 2 egg whites, lightly beaten
- 1 1/2 cups finely chopped walnuts
- Grated whole nutmeg or ground nutmeg (optional)
- Rum Filling Ingredients
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon rum or 1/4 teaspoon rum extract
- 1 teaspoons milk
Chicken Pot Pie Cupcakes
By Coppermouse
Preheat your oven to 400ºF
- 1 chicken breast, poached and diced
- 1 (14.5 oz) can cream of chicken soup
- 1 cup Green Giant Valley Fresh Steamers frozen mixed veggies
- 1 cup shredded cheddar cheese
- 1 tablespoon Herbs De Provence
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10 oz) cans Pillsbury biscuits
S'mores Cookies
By Coppermouse
Preheat oven to 350 degrees F
- 1/2 cup old-fashioned rolled oats
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup whole wheat flour (spooned and leveled)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup light-brown sugar
- 1 egg
- 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
- 15 large marshmallows, halved horizontally