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Recipes
Cocoa Puffs™ Mud Slide
By Coppermouse
The chocolatiest of chocolate shakes for adults only, with Cocoa Puffs™ cereal, rum, coffee liqueur and chocolate
- 3 cups chocolate ice cream
- 2 tablespoons coffee liqueur
- 1 tablespoon rum
- 1/4 cup Cocoa Puffs™ cereal, plus more for garnish if desired
Slow-Cooker Cheese-Stuffed Meatballs
By Coppermouse
In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce and eggs
- 2 lb lean (at least 80%) ground beef
- 1/2 cup Progresso® Italian style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon crushed dried basil leaves
- 1/4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 eggs
- 8 oz small fresh mozzarella balls
- 3 tablespoons olive oil
- 2 jars (25 oz each) tomato pasta sauce
- 12 oz uncooked spaghetti
Chicken Breasts with Potatoes and Mashed Peas
By Coppermouse
Preheat the oven to 425 degrees F
- 2 pounds fingerling potatoes, scrubbed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- salt and freshly ground pepper
- 3 tablespoons unsalted butter plus 2 tablespoons, chilled
- 4 3/4 pounds chicken breast halves on the bone
- 2 large thyme sprigs plus 2 teaspoons chopped thyme
- 1/2 cup plus 2 tablespoons dry white wine
- 1/2 cup chicken stock or low-sodium broth
- Two 10-ounce packages of frozen baby peas
- 1 tablespoon finely chopped mint
Red Flannel Corned Beef Hash with Poached Eggs
By Coppermouse
While this recipe calls for poaching the eggs, you can fry them to the desired doneness instead, or even loosely sc...
- For the Hash:
- 2 tablespoons butter
- 1 onion, finely diced
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1 pound good-quality corned beef, finely diced
- 2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound)
- 1 egg, lightly beaten
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon nutmeg
- 1/2 tablespoon olive oil
- 1 1/2 pounds russet potatoes, peeled and diced
- 2 tablespoons vegetable oil
- For the Eggs:
- 8 eggs
- 2 tablespoons white wine vinegar
Hawaiian Chicken Drummies
By Coppermouse
1. Preheat the oven to 450ºF
- 2 pounds chicken drummettes (or party wings - a combination of drummettes and wings)
- 1 1/2 cups pineapple juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 3 tablespoons pineapple, finely minced
- 1/4 cup bacon, cooked and crumbled
Death By Chocolate Mini Cheesecake Pies
By Coppermouse
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups
- Crust
- 48 chocolate wafer cookies, crushed (about 2 1/2 cups)
- 6 tablespoons butter, melted
- 2 teaspoons corn syrup or honey
- Filling
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 2 tablespoons coffee-flavored liqueur, if desired
- 2 eggs
- 6 oz chocolate (I like to use 60% cocoa chocolate bars), melted and cooled
- 1/2 cup Original Bisquick™ mix
- 3/4 cup milk
- Toppings
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 6 oz semisweet chocolate chips, melted and cooled slightly
- 20 to 24 mini milk chocolate-covered peanut, caramel and nougat candy bars, frozen and then chopped
Frosted Banana Bars
By Coppermouse
FOR THE BANANA BARS: In a mixing bowl, cream butter and sugar
- For the Banana Bars:
- 1/2 cup butter or margarine, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
- For the Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 teaspoons vanilla extract
- 3 3/4 to 4 cups confectioners' sugar
Lemon Chiffon Cake
By Coppermouse
Preheat the oven to 325 degrees F
- 2 cups sifted cake flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup freshly squeezed lemon juice (from about 4 lemons)
- 1/4 cup water
- 1/2 teaspoon pure vanilla extract
- 1 1/2 tablespoons lemon zest (from about 3 lemons)
- 6 eggs, separated
- 1/2 teaspoon cream of tartar
- Confectioners’ sugar for serving
Ginger-Peach Pie
By Coppermouse
Crystallized ginger adds a spicy-sweet flavor and a gentle touch of heat to this chunky pie filling
- 1/2-3/4 cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons finely chopped crystallized ginger
- 1/4 teaspoon ground mace
- 6 cups thinly sliced peeled peaches or frozen unsweetened peach slices
- Pastry for Double-Crust pie
- Milk
- Sugar
Coca-Cola Cake
By Coppermouse
Grease and flour a 9 x 13-inch pan and set aside
- Frosting:
- 2 cups self-rising flour
- 2 cups sugar
- 3 tablespoons cocoa
- 1 cup Coca-Cola
- 1 cup butter
- 1 1/2 cups miniature marshmallows
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1 tablespoon cocoa
- 6 tablespoons Coca-Cola
- 1 box confectioner's sugar, (1pound)
- 1/2 cup chopped pecans