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Recipes
Bacon, Pineapple, Chicken Kabobs
By Coppermouse
To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved
- FOR THE HAWAIIAN SAUCE:
- 2 large boneless, skinless chicken breasts (about 2 pounds)
- 1 large pineapple, cut into 1 1/2 inch chunks
- 2 large red bell peppers, cut into 1 1/2 inch pieces
- 1 large onion, cut into 1 1/2 inch pieces
- 12 strips of thick cut bacon
- 1 1/2 cups pineapple juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 6 long skewers
Simply Sour Cream Chicken Enchiladas
By Coppermouse
In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 8 (8 inch) flour tortillas, softened
- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) can chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chilies
Peach Shortcake with Vanilla Whipped Cream
By Coppermouse
Instead of making individual biscuits or multiple layers, he simply pours the batter into a 9 x 13-inch baking pan
- 2 sticks unsalted butter, melted and cooled slightly, plus more for buttering the dish
- 6 large eggs, at room temperature
- 2 tablespoons milk, at room temperature
- 1 1/3 cups plus 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup peach schnapps
- 8 peaches, peeled and cut into wedges
- 1 cup heavy cream
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Pineapple-Teriyaki Chicken
By Coppermouse
Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl
- 1/3 1/3 1/3 cup dry sherry (see Note)
- 1/4 1/4 1/4 cup reduced-sodium soy sauce
- 2 2 2 tablespoons brown sugar
- 1 20-ounce 1 20-ounce 1/3 can pineapple rings, plus 1/3 cup juice from the can
- 4 4 1 1/2 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)
- 1 1 1 teaspoon cornstarch
- 1 1 1 tablespoon butter
Crunchy Ravioli Bites
By Coppermouse
Beat the eggs and milk in a medium bowl
- 2 large eggs
- 3 tablespoons milk
- 1/4 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- One 12-ounce package refrigerated cheese ravioli (about 16 ravioli)
- Vegetable or canola oil for frying
- 2 cups marinara sauce
- 3 tablespoons grated Parmesan cheese
Chicken Pot Pie Cupcakes
By Coppermouse
Preheat your oven to 400ºF
- 1 chicken breast, poached and diced
- 1 (14.5 oz) can cream of chicken soup
- 1 cup Green Giant Valley Fresh Steamers frozen mixed veggies
- 1 cup shredded cheddar cheese
- 1 tablespoon Herbs De Provence
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10 oz) cans Pillsbury biscuits
Buster Sundae Pie
By Coppermouse
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate
- Crust
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- Filling
- 4 cups (1 quart) vanilla ice cream, slightly softened
- 1/2 cup caramel topping
- 1/2 cup fudge topping
- 3/4 cup Spanish peanuts (4 oz)
- Additional peanuts, if desired
Boozy Apple Pie Smoothie
By Coppermouse
Add all ingredients but the bourbon to the blender and blend to combine
- 1 medium sweet apple (such as Gala or Fuji), chopped
- 1/2 cup Yoplait® French vanilla yogurt
- 1/4 cup milk of choice (I used unsweetened vanilla almond)
- 3 tablespoons Gluten Free Chex™ original quick cook oats
- 1 tablespoon toasted chopped walnuts
- 1 tablespoon dark brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- Pinch ground allspice
- 3 ice cubes
- 1-2 ounces bourbon, to taste
Almond Biscotti
By Coppermouse
Adjust oven rack to middle position and heat oven to 325 degrees
- 1 1/4 cups (6 1/4 ounces) whole almonds, lightly toasted
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, plus 1 large white beaten with pinch salt
- 1 cup (7 ounces) sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- Vegetable oil spray
Classic Cherry Pie
By Coppermouse
This double-crust pie is an American favorite
- 2 cans (14.5 ounces each) tart cherries packed in water, liquid reserved
- 4 tablespoons cornstarch
- 1 cup sugar
- 1/8 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons lemon juice (about 1/2 large lemon)
- Prepared pastry for double-crust pie, softened
- 1 egg white
- Coarse sugar for topping