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Recipes
Mashed Potato and Broccoli Casserole
By Coppermouse
Preheat the oven to 400 degrees F
- 3 1/2 pounds red new potatoes, peeled and quartered
- 1/2 small head of garlic, outer skins peeled off
- 3 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup sour cream
- 2 large eggs, beaten
- 1 teaspoon salt, plus more to taste
- 2 thinly sliced green onions
- 3 cups chopped broccoli florets (about 2 small heads)
- Freshly ground pepper, to taste
- 2 cups grated Cheddar cheese, divided
Mexican-Style Strawberry Orange Sangria
By Coppermouse
In a large pitcher, combine all ingredients except fresh fruit
- 1 (750ml) bottle Spanish red wine
- 1/2 cup tequila
- 1/2 cup Cointreau™ or triple sec
- 1/2 cup orange juice
- 1/3 cup brown sugar, adjust amount to taste
- 1/4 cup lime juice
- 1 orange, thinly sliced
- 1 cup fresh strawberries, stemmed and sliced
- 1 lime, thinly sliced
GRILLED CHEESE SHOOTERS
By Coppermouse
Heat soup on stovetop until desired temperature
- 1 can Progresso® Vegetable Classics tomato basil soup
- 8 slices white bread
- 4 slices American cheese
- Butter
Bloody Mary Shrimp Cocktail
By Coppermouse
rrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches
- 1 1/2 pounds (about 60) cooked peeled deveined medium shrimp, thawed if frozen
- 1/2 cup tomato juice
- 1/4 cup vodka, if desired
- 1/2 teaspoon red pepper sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon celery salt
- 2 tablespoons chopped fresh parsley
- 1 cup cocktail sauce
- 1/4 cup finely chopped green olives
Curried Chickpea Couscous Salad
By Coppermouse
In a large saucepan over medium-high heat, heat 2 tablespoons of the oil
- 4 tablespoons olive oil, divided
- 1/2 cup diced onion
- 3/4 cup diced carrots
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 2 tablespoons mild curry powder
- One 15-ounce can chickpeas
- 1 or 2 cups low-sodium vegetable stock (check couscous box instructions)
- 1 cup instant couscous
- 3 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped cilantro
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped roasted almonds (or almond slivers)
- 3/4 cup diced apple
- 1/2 cup chopped celery
- 1/2 cup diced red bell pepper
Traditional Key Lime Pie
By Coppermouse
Preheat the oven to 350 degrees F
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- One 14-ounce can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh or bottled Key lime juice
- 1 teaspoon lime zest (optional), plus more for garnish
- 1 teaspoon pure vanilla extract, divided
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
Pineapple Upside-Down Muffins
By Coppermouse
Preheat oven to 400 degrees F
- For the Topping:
- 2 tablespoons packed light brown sugar
- 2 tablespoons chopped walnuts or pecans (optional)
- 1 10-ounce can pineapple slices
- For the Muffins:
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil
- 2 tablespoons pineapple juice or orange juice
- 1 teaspoon vanilla extract
- 1 8-ounce can crushed pineapple (not drained)
- 1 cup grated carrot (1 large)
- 1/2 cup old-fashioned oats
- 3/4 cup raisins, preferably baking raisins (see Ingredient note)
- 1/4 cup chopped walnuts or pecans (optional)
- Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.
Grilled Chicken Breasts with Grapefruit Glaze
By Coppermouse
Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pep...
- 2 cloves garlic, minced
- 1 teaspoon grapefruit zest (from about 1/2 grapefruit)
- 1/2 cup grapefruit juice (from 1 grapefruit)
- 1 tablespoon cooking oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 4 bone-in chicken breasts (about 2 1/4 pounds in all)
Red Robin Teriyaki and Pineapple Burger
By Coppermouse
This recipe is for one. I usually triple it or more
- 1/3 lb hamburger meat
- 1 hamburger bun with sesame seeds
- 1 tablespoon mayonnaise
- 1/4 cup shredded lettuce
- 1 pineapple ring
- 2 cups teriyaki sauce (divided into 2 separate bowls)
- 2 slices tomatoes
- 1 slice cheddar cheese
Caramel Chocolate Chip Skillet Cookie
By Coppermouse
Preheat oven to 350ºF. Press Pillsbury cookie dough into the bottom of a 10-inch deep skillet
- Cookie Base Layer:
- 1 (30-ounce) package Pillsbury™ chocolate chip cookie dough
- Caramel Layer:
- 7 ounces soft caramel candies
- 2 tablespoons heavy cream
- Soft Cookie Dough Layer:
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 4 cups powdered sugar
- 1 tablespoon vanilla
- 1/2 cup mini semisweet chocolate chips
- Chocolate Glaze:
- 3/4 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 4-5 tablespoons heavy cream