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Recipes
MINI MIMOSA PANCAKE STACKS
By Coppermouse
Heat griddle or skillet over medium-high heat (375°F)
- Pancakes
- 2 cups Bisquick® Complete pancake & waffle mix
- 2/3 cup fresh orange juice
- 2/3 cup water
- Champagne Cream
- 1/2 cup mascarpone cheese
- Grated peel of 1 medium orange
- 5 tablespoons powdered sugar
- 1/2 cup champagne or other bubbly wine
- 1/3 cup whipping cream
- Toppings
- 4 to 6 tablespoons orange marmalade
- Orange peel for garnish
Beef Stew with Winter Vegetables
By Coppermouse
Butternut squash is added to this thick, meaty stew for sweetness and its natural thickening ability
- 1/2 cup all-purpose flour
- 3 pounds beef chuck, cut into 1 1/2-inch pieces
- 5 tablespoons olive oil
- 1/4 cup red wine vinegar
- 2 large yellow onions, thinly sliced
- 2 carrots, peeled, thinly sliced
- 2 cups beef broth
- 1 cup dry red wine
- 1/4 cup tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
- 4 fresh parsley sprigs
- 1 sprig fresh sage or 1/2 teaspoon dried
- 1 pounds butternut squash, peeled, seeded, cut into bite-size chunks
- 10 oz fresh pearl onions, peeled
- 1 tablespoon finely chopped fresh parsley
Southern Buttermilk Biscuits
By Coppermouse
1 Preheat your oven to 450°F
- 2 cups unbleached all-purpose flour, plus more for dusting the board
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder (use one without aluminum)
- 1 teaspoon kosher salt or 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk (approx)
Loaded Smashed Potatoes
By Coppermouse
Boil potatoes whole for about 15 minutes or until fork tender
- 1 pound mini golden potatoes (or red) you get about 20 per bag
- 1/3 cup olive oil
- sea salt
- 1 cup cheddar cheese
- 1/4 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup chopped green onion
Bacon Alfredo Mac and Cheese Bites
By Coppermouse
Render the bacon in a large sauté pan
- 6 slices thick cut bacon
- 1/2 cup cilantro
- 1 (7.25 ounce) box macaroni and cheese (I used Alfredo this time)
- 2 tablespoons butter (for mac and cheese)
- 1/4 cup milk (for mac and cheese)
- 1/2 cup flour (for mac and cheese)
- 10-12 pepper jack cheese, cut into 1/2-inch cubes
- 1 cup Progresso™ panko bread crumbs
- 1.5 quarts vegetable oil
Loaded Mexican Chicken and Potato Skillet
By Coppermouse
Heat oven to 350°F. Lightly spray 13-inch cast-iron skillet with cooking spray
- 1 bag (20 oz) refrigerated cooked diced potatoes with onions
- 1 lb boneless skinless chicken breasts, cut into small pieces
- 1 pouch (8 oz) Old El Paso™ chile and roasted garlic Mexican cooking sauce
- 1 cup cooked real bacon pieces
- 2 cups shredded Cheddar cheese (8 oz)
- 2 green onions, finely chopped
- 1 package Old El Paso™ zesty sour cream seasoning mix
- 1 container (16 oz) sour cream (2 cups)
Baked Orange French Toast
By Coppermouse
Orange zest and juice add a bright flavor to the custard in this dish
- One loaf Italian or French bread, about 10 ounces
- 1 large navel orange
- 2 3/4 cups whole milk
- 4 large eggs
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Confectioners' sugar, for dusting
- Maple syrup, for serving
Marbled Pumpkin Cheesecake
By Coppermouse
Preheat oven to 325°F. Put a kettle of water on to heat for the water bath
- For Crust:
- 1 cup gingersnap cookie crumbs (about 20 cookies)
- 1 tablespoon canola oil
- For Filling:
- 20 ounces low-fat cottage cheese (2 1/2 cups)
- 12 ounces reduced-fat cream cheese (1 1/2 cups), softened
- 1 cup sugar
- 4 tablespoons cornstarch, divided
- 1 large egg
- 2 large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions
- 8 ounces reduced-fat sour cream (1 cup)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 3/4 cup unseasoned pumpkin puree
- 3 tablespoons dark brown sugar
- 2 tablespoons unsulfured molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
Grilled Cheese & Tomato Soup Bake
By Coppermouse
•Preheat oven to 425 degrees F
- 3 tablespoons softened butter
- 1 (1-pound) French bread, cut into 1/2-inch slices (about 22 slices)
- 2 1/2 cups shredded Cheddar cheese, divided
- 1 (10-3/4-ounce) can condensed tomato soup
- 1/2 cup milk
Bacon-Banana Buttermilk Pancakes with Bourbon Syrup
By Coppermouse
In a saute pan, cook the bacon on medium heat until thoroughly crispy, about 10 minutes
- 6 thick-cut slices maple-smoked bacon, or to taste
- 2 tablespoons bourbon
- 1 cup maple syrup
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 eggs, lightly beaten
- 2 cups buttermilk
- 2 tablespoons sugar
- Salted butter, for greasing the pan and for serving
- 1/2 cup thinly sliced banana