Coppermouse's profile page
Recipes
Bacon-Infused Marshmallow S'mores
By Coppermouse
These marshmallows are infused with real bacon flavor
- 4 ounces bacon
- 1/2 cup milk
- 3 packets unflavored gelatin
- 1 1/2 cups sugar
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- Nature Valley Dark Chocolate Granola Thins
Rum Raisin-Pineapple Muffins
By Coppermouse
Preheat the oven to 400 degrees F
- 3/4 cup raisins
- 3 tablespoons dark rum or bourbon
- 1/2 cup hot water
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar
- 1 large egg
- 1/4 cup orange juice
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pineapple chunks
BAKED DOUGHNUTS
By Coppermouse
preheat oven to 350. Dissolve water and yeast together
- Icing:
- 2 heaping tbls yeast
- 21/2 C warm water
- 2 eggs
- 3/4 C sugar
- 3/4 c butter, softened
- 21/2 tesp salt
- 4 c flour
- 1 (21 oz) can of pie filling, any flavor
- 1/2 c butter softened
- 31/3 c [wedered sugar
- 1 tsp vanilla
- 6 TBL water
- mix together
Chicken Cordon Bleu Casserole
By Coppermouse
•Preheat oven to 350 degrees F
- 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
- 1/4 cup mayonnaise
- 3/4 cup milk
- 2 teaspoons Dijon mustard
- 1/4 teaspoon black pepper
- 2 pounds boneless, skinless cooked chicken breast, shredded
- 1/2 pound thin sliced deli ham, coarsely chopped
- 6 slices Swiss cheese
- 1/4 cup Italian bread crumbs
- 2 tablespoons butter, melted
Lemon Spaghetti
By Coppermouse
Makes 4 main-course servings or 6 side-dish servings
- 2/3 cup olive oil
- 2/3 cup freshly grated Parmesan cheese
- 1/2 cup fresh lemon juice (from about 2 lemons)
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 pound dried spaghetti
- 1/3 cup chopped fresh basil
- 1 tablespoon grated lemon zest (from about 2 lemons
Slow-Cooked Spiced-Cranberry Pork Roast
By Coppermouse
Trim fat from pork roast, if necessary
- 3 1/2-4 pound boneless blade pork roast
- 1 6-oz can jellied cranberry sauce
- 2/3 cup sugar
- 3/4 cup cranberry juice
- 2 tablespoons Dijon-style mustard
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground black pepper salt, to taste
Chicken Casserole with Lattice Breadstick Top
By Coppermouse
In a large bowl, stir together Progresso, chicken, white beans, bacon bits, and carrots
- 1 (14.5) ounce can white beans
- 1 tube Pillsbury pizza crust
- 1 1/2 cups rotisserie chicken, shredded
- 1/2 cup sharp cheddar cheese
- 2 tablespoons butter
- salt and pepper to taste
- 1 can Progresso Recipe Starters, Creamy Garlic
- 1/4 cup bacon bits
- fresh chopped parsley for garnish (optional)
- 1 cup frozen carrots
Mason Jar Strawberry Shortcakes with Lemon Curd
By Coppermouse
Combine strawberries, sugar and lemon juice in a bowl
- 1 pint strawberries, hulled and cut into bite-size pieces
- 1 to 2 tablespoons sugar, or to taste
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 8 (1/2-inch thick) slices lemon or vanilla pound cake
- 2/3 cup lemon cur
- Four 8-ounce mason jars
Brussels Sprouts Pickles
By Coppermouse
Sterilize 12+ jars (boil jars and lids for 10 minutes)
- 4 lbs Brussels sprouts
- 2 3/4 cups cider vinegar
- 3 cups water
- 1/4 cup sea salt (non-iodized)
- 3 tablespoons coriander seeds
- 12 dried chilies
- 3 tablespoons cumin seeds
- 12 -24 garlic cloves
Lemon and Strawberry Tart
By Coppermouse
This super-simple lemon and strawberry tart is a delicious, light and fresh dessert that will WOW most everyone
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks, beaten
- 2 teaspoons grated lemon peel
- 1/3 cup lemon juice
- 1 tablespoon butter
- 2 cups strawberries, sliced
- 2 tablespoons strawberry jam