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Recipes
Jalapeno Popper Dip
By Coppermouse
Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup mayonnaise
- 1 cup shredded Mexican blend cheese
- 1/2 cup grated Parmesan
- 1 (4 ounce) can diced green chilies
- 1 (4 ounce) can diced jalapenos or 4 fresh seeded jalapenos diced finely (add more if you like it hotter)
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
Bacon Wrapped Stuffing Bites
By Coppermouse
Preheat oven to 350. 2. In a large mixing bowl, combine the Betty Crocker stuffing mix, egg and milk
- 1 (6.5 ounce) packet Betty Crocker cornbread stuffing mix
- 1 large egg
- 1/3 cup milk
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 1/2 cup chopped parsley
- 1/2 apple chopped
- 1 cup chopped pecans
- 2 Italian sausage links, casings removed and torn into chunks 1 teaspoon curry powder
- 1 teaspoon lemon zest
- 15 slices bacon, cut in half
Braised Red Potatoes with Lemon and Chives
By Coppermouse
1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet
- 1 1/2 pounds small red potatoes, unpeeled, halved
- 2 cups water
- 3 tablespoons unsalted butter
- 3 garlic cloves, peeled
- 3 sprigs fresh thyme
- 3/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh chives
Polenta Muffins with Rosemary, Parmesan, and Olive Oil
By Coppermouse
Adjust oven rack to middle position and heat oven to 400 degrees
- 2 cups (10 ounces) all-purpose flour
- 1 cup (5 ounces) polenta
- 1 tablespoon minced fresh rosemary
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces Parmesan cheese, grated coarse (1 cup)
- 3/4 cup sour cream
- 1/2 cup whole milk
- 1/2 cup (3 1/2 ounces) sugar
- 6 tablespoons extra-virgin olive oil
- 2 large eggs
Old-fashioned Butterscotch Pie
By Coppermouse
for deeper flovour, use dark brown sugar
- For Filling:
- Fully Baked Pastry Shell
- 1 1/2 cups packed brown sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 3 beaten egg yolks
- 1 1/2 cups milk
- 2 tablespoons margarine or butter
- 1 teaspoon vanilla
- For Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Chicken and Havarti Cheese Puffs
By Coppermouse
Heat the oven to 400° F (200° C/Gas 6)
- 4 tablespoons butter
- 1/2 cup water
- 1/2 cup all-purpose flour
- dash salt
- 2 eggs
- 1/2 cup shredded Havarti cheese (2 ounces)
- Filling
- 3 1/2 cups finely chopped, cooked chicken
- 1/3 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 1/2 tablespoons lemon juice
- 1/2 cup mayonnaise, or to taste
- 3/4 teaspoon salt, or to taste
- 1/8 teaspoon curry powder, or to taste, optional
- freshly ground black pepper, to taste
Peanut Butter Cheesecake Bars
By Coppermouse
CRUST 1. Pre-heat oven to 350 degrees
- CRUST
- 1 1/4 cups flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp table salt
- 1/2 Cup butter (1 stick), salted
- 1 cup packed dark brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 tsp vanilla extract
- FILLING
- 2 (8 ounce) packages cream cheese, softened
- 1 cup brown sugar firmly packed
- 1/3 cup peanut butter
- 3 Tbs all-purpose flour
- 4 eggs
- 1/2 cup milk
- CHOCOLATE DRIZZLE
- 1/4 cup heavy (whipping) cream
- 4 ounces Good Quality Bittersweet Chocolate
- 1/2-1 cup peanuts to sprinkle on top
Honey-Sesame Teriyaki Chicken with Bok Choy
By Coppermouse
Preheat the oven to 400 degrees F
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 clove garlic, grated
- 1/2 teaspoon grated ginger root
- 1 1/2 teaspoons sesame oil
- 1 1/2 pounds chicken thighs and drumsticks
- 1 1/2 teaspoons toasted sesame seeds
- 3 tablespoons vegetable oil
- 1 head (8 ounces) bok choy, cut vertically into wedges
- Kosher salt
- Rice, for serving
Cheeseburger Twice-Baked Potatoes
By Coppermouse
Preheat oven to 450 degrees F (see Tip for microwave instructions)
- 4 large russet or Idaho potatoes
- 1/2 pound ground beef
- 6 ounces American cheese, torn or shredded, plus extra for topping
- 1/2 red onion, diced
- 1/2 cup diced tomatoes, drained or diced fresh tomatoes
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- Kosher salt
- Freshly cracked black pepper
- 1/2 head iceberg lettuce, shredded
Root Beer Float Brownies
By Coppermouse
Heat oven to 325°F. Spray 8-inch square pan with cooking spray
- 1 1/3 cups Gold Medal™ all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened Dutch processed baking cocoa
- 1/2 teaspoon salt
- 1 cup butter, cut into pieces
- 1/2 cup semisweet chocolate chips
- 4 eggs
- 1/2 teaspoon root beer extract
- 1/2 cup powdered sugar
- 2 tablespoons root beer