Coppermouse's profile page
Recipes
Creamy Spinach Bake
By Coppermouse
Put a twist on serving spinach with this easy comfort casserole
- 2 packages (8 ounces each) cream cheese, softened
- 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
- 4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
- 2 cans (2.8 ounces each) french-fried onions
- 2/3 cup crushed saltines (about 16 crackers)
- 1/4 cup butter or margarine, melted
Seared Tuna Steaks with Citrusy Soy Sauce
By Coppermouse
Quick-cooking tuna steaks are topped with a flavorful citrus-soy sauce for an easy main
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 small shallot, thinly sliced
- 1/2 jalapeño seeded and chopped
- 2 tablespoons fresh orange juice
- One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon ground coriander
- 1 tablespoon vegetable oil
- Four 4-ounce tuna steaks, 1 inch thick
- Salt and freshly ground pepper
Rice Pudding with Golden Raisins
By Coppermouse
In a large saucepan over medium-high heat, combine the half-and-half and rice and bring to a boil
- 5 cups half and half
- 1 cup medium-grain white rice
- 3/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, at room temperature
- 3/4 cup golden raisins
- Cinnamon sugar
- heavy cream, whipped to soft peaks and chilled (optional)
Sweet 'N' Sour Pork Chops
By Coppermouse
n a large nonstick skillet, brown pork chops on both sides in oil
- 6 boneless pork loin chops (1 1/2 pounds)
- 2 teaspoons canola oil
- 1/2 cup packed brown sugar
- 1/3 cup balsamic vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon molasses
- 1 teaspoon grated orange peel
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 large navel oranges, peeled and sectioned
- 4 cups hot cooked rice
Apple Crisp Snickerdoodle Skillet Cookie
By Coppermouse
Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray
- Snickerdoodle Cookie Base
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 \3 eggs
- 1/2 cup butter, softened
- Oat Topping
- 1/2 cup quick-cooking oats
- 1/2 cup loosely packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup Gold Medal™ all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup butter, softened
- 1 tablespoon water
- Apple Topping
- 1 can (21 oz) apple pie filling
- Garnish
- 1 container (8 oz) frozen whipped topping, thawed
- Additional ground cinnamon, if desired
Glorious Red, White, and Blue Cake
By Coppermouse
I made this last 4th of July and it disappeared really fast
- Red Velvet Layer:
- 2 1/2 cups sifted cake flour, not self-rising (sift before measuring)
- 1/4 cup unsweetened natural cocoa (such as Hershey's; not Dutch process or extra-dark cocoa)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 (1-ounce) bottle (2 tablespoons) red food coloring
- 1 1/2 teaspoons white or cider vinegar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sour cream mixed with 1/4 cup water
- For white cake layer:
- 1 1/3 cups sifted cake flour, not self-rising (sift before measuring)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large egg whites
- 1/4 cup sour cream mixed with 2 tablespoons water
- 5 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 tablespoon grated lemon zest (best done with Microplane zester or grater)
- 1 teaspoon vanilla extract
- For cream cheese frosting:
- 2 1/2 (8-ounce) packages cream cheese (20 ounces total), softened
- 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
- 2 1/2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 1/4 cups confectioners' sugar
- For fruit topping:
- 1 pint (8 ounces) strawberries, preferably small; halve or quarter if large
- 1 pint (12 ounces) blueberries
- 1/2 pint (6 ounces) blackberries
Lemon Pudding Cakes
By Coppermouse
Preheat oven to 350°F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking ...
- 1 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup low-fat milk
- 2 teaspoons freshly grated lemon zest
- 1/2 cup lemon juice
- 2 tablespoons butter, melted
- 2 large egg yolks
- 3 large egg whites, at room temperature
- Confectioners’ sugar for dusting
Adult S'mores
By Coppermouse
these take a little work but are well worth it
- One 1/2-pound frozen puff pastry sheet
- 1/2 cup sugar
- Chocolate Sauce
- 1/2 cup (112 g/3.95 ounces) sugar
- 1/2 cup water
- 3/4 cup heavy cream
- 8 ounces bittersweet chocolate (60% cocao), broken into pieces
Yummy Little Almond Sandwich Cookies
By Coppermouse
Heat oven to 350°F. In large bowl, break up cookie dough
- Cookies
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 1/2 cup all-purpose flour
- 1/2 teaspoon almond extract
- 1 tablespoon granulated sugar
- Filling
- 2 cups powdered sugar
- 1/4 cup butter or margarine, softened
- 4 teaspoons milk
- 1/4 teaspoon almond extract
- 1 drop red food color
Cinnamon RumChata™ Milkshake
By Coppermouse
RumChata™ blends with vanilla ice cream, rum and Cinnamon Toast Crunch™ cereal in this uniquely delicious milks
- 3 cups vanilla ice cream
- 3 tablespoons RumChata™ liqueur
- 1 tablespoon rum
- 1/4 cup Cinnamon Toast Crunch™ cereal, plus more for garnish if desired