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Recipes
Mini Biscuit Eclairs
By Coppermouse
Cut each one of the 8 Grands Biscuits into 4s, giving you a total of 32 pieces
- 1 can Grands! Refrigerated Biscuits
- oil for frying
- 1 cup Betty Crocker Hersheys Chocolate Frosting
- 1 cup prepared vanilla instant pudding (I used the refrigerated kind)
Butternut Squash and Swiss Chard Bake
By Coppermouse
Similar to a baked French toast, this sweet and savory casserole is brimming with nutrients thanks to butternut squ...
- 2 tablespoons extra-virgin olive oil
- 4 cups cubed butternut squash (about 1 1/4 pounds or 1/2 large squash)
- 1/2 medium red onion, roughly chopped
- 2 cloves garlic, chopped
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 cups chopped Swiss chard leaves
- 5 large eggs
- 3 cups milk
- 8 cups (about 7 ounces) stale, cubed French or Italian bread
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Loaded Cheesy Mashed Potato Balls
By Coppermouse
Cook the Betty Crocker mashed potatoes according to package directions
- 1 pouch Betty Crocker roasted garlic mashed potatoes
- 2 tablespoons butter
- 1/2 cup milk
- 3 slices bacon
- 3/4 cup shredded cheddar cheese
- 1 large egg
- 2 tablespoons snipped chives
- 1 1/2 cup Progresso panko breadcrumbs
- 4 cups vegetable oil
Robert Redford Dessert
By Coppermouse
Melt butter; mix with flour and press into baking pan
- 1/2-1 cup butter
- 1 1/2 cups flour
- 1 cup pecans, chopped
- 1 large cream cheese
- 1 cup confectioners' sugar
- 1 cup peanut butter
- 1 (3 1/2 ounce) boxes vanilla pudding mix
- 1 (3 1/2 ounce) boxes chocolate pudding mix
- 3 cups milk
- 1 cup Cool Whip
- Garnish
- additional Cool Whip
- nuts, and
- chocolate
Salted Caramel-Chocolate Dump Cake
By Coppermouse
1. Preheat oven to 350°F
- 1 small (3.9 ounce) package instant chocolate pudding
- 1 1/2 cups cold milk
- 1 box Betty Crocker™ SuperMoist™ devil's food cake mix
- 1 1/2 cups chopped caramels
- Coarse sea salt for sprinkling
- 1 cup semi-sweet chocolate chips
- Whipped cream, for serving (optional)
Star Mint Meringues
By Coppermouse
Preheat oven to 200 degrees F
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon peppermint extract
- 1/8 teaspoon salt
- 3/4 cup sugar
- Red paste food coloring
Fresh Peach and Rhubarb Pie
By Coppermouse
FOR THE CRUST: In a food processor fitted with the metal blade, combine the flour and salt
- For the Crust:
- 2 cups all-purpose flour, plus flour for rolling
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled, cut into small pieces
- 3 tablespoons vegetable shortening, chilled
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 4-5 tablespoons ice water
- For the Filling:
- 3 rhubarb stalks, cut into 1/2-inch pieces (about 2 cups)
- 6-7 peaches, peeled or unpeeled, cored and cut into slices 1/2 inch thick (about 4 cups)
- 3 tablespoons fresh lemon juice
- 3/4 cup sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
- 1 egg beaten with 1 tablespoon water
Cheese and Chive Scones
By Coppermouse
Preheat oven to 400 degrees F
- 1 1/2 cups self rising flour
- 1/2 teaspoon salt
- 1 tablespoon margarine
- 3/4 cup finely grated cheddar cheese
- 2 tablespoons finely snipped chives
- 3/4 cup milk
Goat Cheese Kisses
By Coppermouse
Make Ahead Tip: Cover and refrigerate for up to 4 days
- 3 tablespoons hazelnuts or pistachios (3/4 ounce), finely chopped
- 6 ounces creamy goat cheese
- 6 dried apricots or dried figs, each cut into quarters
Apple-Cinnamon Bread Pudding
By Coppermouse
The day before serving, generously butter a deep 2 quart baking dish
- 1 loaf cinnamon raisin bread (1 pound) sliced
- 8 eggs
- 2 cups milk
- 1 cup sugar
- 1 tablespoon vanilla extract
- 4 Granny Smith apples, peeled and thinly sliced
- 1 cup golden raisins
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, cut into small pieces
- 1 cup heavy cream or maple syrup