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Recipes
Classic Sage and Sausage Dressing
By Coppermouse
Cooking.com Tip: Don't use dried herbs for this classic side dish
- 1 pound French bread, crusts trimmed, cut in 3/4-inch cubes (about 9 cups)
- 12 ounces sage-flavored bulk pork sausage (or regular pork sausage)
- 1/2 cup (1 stick) unsalted butter
- 2 1/4 cups thinly sliced leeks (white and pale green parts only)
- 1 1/2 cups thin-sliced celery
- 2 tablespoons chopped fresh sage (if using regular pork sausage, use 3 tablespoons sage)
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly milled black pepper
- 1 1/2 cups (about) canned reduced-sodium chicken broth
- 2 large eggs
- 1/2 teaspoon baking powder
- Fresh sage and thyme sprigs
Caramel-Pecan Bars
By Coppermouse
In a food processor, pulse the flour with the sugar and salt
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter chilled and cut into cubes
- 1/4 cup ice water
- 1 tablespoon distilled white vinegar1
- 1/2 sticks unsalted butter
- 11/4 cups light brown sugar
- 1/2 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder optional
- 1 cup heavy cream
- 1 pound pecan halves
Cheesy Breakfast Bake
By Coppermouse
Spray a 13 x 9 baking dish with nonstick spray
- ray
- 1 teaspoon olive oil
- 12 ounces turkey breakfast sausage, casings removed or bought in bulk
- 7 large eggs
- 2 3/4 cups whole milk
- 4 green onions, thinly sliced, plus more for garnish
- One 14.5-ounce loaf sourdough bread, cut into 1-inch cubes
- 2 cups grated sharp cheddar cheese (8 ounces)
- Kosher salt and freshly ground black pepper
Best Ever Muffins
By Coppermouse
1.Preheat oven to 400 degrees F (205 degrees C)
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
Becca's Tomato Pie
By Coppermouse
In a 350 degree oven, bake pie shell for 5 to 7 minutes
- 1 9 inch deep dish pie shell
- 3 medium Tomatoes, sliced
- 6 slices bacon, cooked and crumbled
- 1 cup grated sharp cheddar cheese
- 1 cup mayonnaise, mixed together
- salt & pepper
Omelette Casserole with Ham and Gruyere
By Coppermouse
With an amazing light and fluffy texture, this easy oven-baked omelette can feed a crowd in a flash
- 8 eggs
- 1/2 cup milk
- 2 tablespoons half-and-half
- 1 cup shredded Gruyere, divided
- 1 cup diced ham (pre-cooked)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons minced fresh chives (or parsley)
Cinnabon Cinnamon Rolls
By Coppermouse
to prepare the rolls. dissolve yeast in warm milk in large bowl
- ROLLS
- 1 (1 ounce) package yeast
- 1 cup warm milk
- 1/2 cup sugar
- 1/3 cup margarine, melted
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 4 cups flour
- ICING
- 1/2 cup margarine, softened
- 2 ounces cream cheese
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- FILLING
- 1 cup brown sugar, packed
- 2 1/2 teaspoons cinnamon
- 1/3 cup margarine, softened
Cotton Candy Cocktail
By Coppermouse
Fill a glass with fluffy cotton candy and place them on a serving tray
- 1 bottle Perrier water
- 1 bottle marshmallow vodka
- 1 large bag cotton candy (any flavor you want)
Advocaat
By Coppermouse
This is based on the rich Danish liquor
- 2-1/2 c sugar
- 1 *1/2 tsp vanilla
- 3/4 tsp lemon extract
- 1-3/4 c vodka
- 10 whole eggs
- 2 egg yolks
- 2 small cans (5.33oz, each) evaporated milk
Balsamic and Rosemary-Marinated Florentine Steak
By Coppermouse
In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary
- 1 cup balsamic vinegar
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped rosemary
- 1 3 pound porterhouse steak about 4 inches thick
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground pepper