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Recipes
Slow-Cooked Chicken and Burritos
By Coppermouse
I make this in a very large slow cooker so I double the recipe
- 4 frozen burritos, beef or bean & cheese
- 2 to 4 boneless chicken breast
- 14oz can enchilada sauce (red or green}
- shredded cheddar cheese
- to top
- shredded lettuce
- Chopped tomatoes and onions
- sour cream and a little more grated cheese
Orange Cream Fudge
By Coppermouse
So simple and easy to prepare
- 3 cups white sugar
- 2/3 cup heavy cream
- 3/4 cup butter + 1 1/2 tablespoons
- 1 (7 ounce) jar marshmallow creme
- 1 (11 ounce) package white chocolate chips or white baking discs
- 3 teaspoons orange extract
- 12 drops yellow food coloring
- 9 drops red food coloring
Decadent Peanut Butter Pie
By Coppermouse
Remove lid from topping, warm jar in microwave for approximately 30 seconds
- For the Drizzle:
- 1 prepared chocolate cookie pie crust
- 1 cup Creamy Peanut Butter
- 8 ounces cream cheese (at room temperature
- ) 1/2 cup sugar
- 4 -1/2 cups (12 ounce container) non-dairy whipped topping, divided
- 1 jar (113/4 ounces)Fudge Topping, divided
- 2 tablespoons Hot Fudge Topping
- 2 tablespoons Peanut Butter
Lemon & Caraway Cake
By Coppermouse
Preheat the oven to 350 degrees F
- 1/2 cup plus 1 tablespoon unsalted butter
- 1 cup sugar
- 2 eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup milk
- 2 tablespoons grated lemon zest or 1/2 cup glaceed lemon peel
- 1 tablespoon caraway seeds
- 1 teaspoon vanilla extract
Lemon-Lime Miniature Bundt Pound Cakes
By Coppermouse
FOR THE POUND CAKES: Position rack in center of oven and preheat to 325 degrees F
- For the Miniature Bundt Pound Cakes:
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 tablespoon grated lemon peel
- 1 tablespoon grated lime peel
- For the Lemon-Lime Glaze Topping:
- 2 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons heavy whipping cream
- 2 teaspoons grated lemon peel
- 2 teaspoons grated lime peel
Red Cactus Margarita - Alcohol Optional
By Coppermouse
Combine everything but the sliced lime and sugar in a blender, adding more ice if necessary to make the mixture slu...
- 1 1/4 cups raspberry-cranberry frozen juice concentrate (do not reconstitute)
- 3 cups whole frozen raspberries 3/4 cup frozen limeade concentrate (do not reconstitute)
- 1/2 cup triple sec
- 3/4 cup tequila, gold
- 4 cups crushed ice, enough to make slushy
- 1 lime, sliced
Corn Chowder With Sausage and Potatoes
By Coppermouse
In a large Dutch oven or saucepan over medium heat, brown the sausage with onion until sausage is browned and onion...
- 1 pound bulk Italian sausage or country-style sausage
- 1 cup chopped onion
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 2 cups diced gold or red-skinned potatoes
- 2 cups frozen corn kernels
- 1 small can (8 ounces) cream-style corn
- 1/4 teaspoon freshly ground black pepper
- dash hot sauce
- 2 cups half and half or whole milk
- 1 tablespoon butter
- 1/2 teaspoon salt, or to taste
Spicy Cheddar Cheese Straws
By Coppermouse
Preheat the oven to 400 degrees F
- 1/4 cup shredded extra-sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 (17.3-ounce) package puff pastry sheets (1 sheet), thawed
- 1 large egg, lightly beaten
Chocolate and Berries Yogurt Dessert
By Coppermouse
1. Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended
- 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
- 1/4 cup cocoa
- 1 1/2 cups fresh raspberries
- 4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
- 1 cup whipping cream, whipped
- 2 tablespoons hot fudge topping
- 1 cup fresh blueberries
Dreamsicle Margarita
By Coppermouse
I used orange cream soda and Cointreau in place of the Triple Sec
- 1 1/2 ounces tequila
- 1 ounce triple sec
- 3 ounces orange soda
- 1/4 cup frozen orange juice concentrate
- 1/2 cup vanilla ice cream
- 1 1/4 cups crushed ice