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Recipes
Reuben Bratwurst Burgers
By Coppermouse
Heat gas or charcoal grill
- 8 bratwurst burger patties (4 to 6 oz each)
- 8 rye burger buns, split
- 8 slices (1 oz each) Swiss cheese
- 1 jar (16 oz) sauerkraut, drained, rinsed
- 1/2 cup Thousand Island dressing
Kung Pao Chicken
By Coppermouse
Combine the marinade ingredients in a small bowl and pour over the chicken pieces
- For the Marinade:
- 3 tablespoons peanut or vegetable oil
- 6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh ginger, minced
- 3/4 cup dry roasted peanuts
- 1 bunch green onions (about 6 green onions)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or sherry
- 3/4 teaspoon cornstarch
- For the Sauce:
- 1/4 cup black Chinese vinegar or dark balsamic vinegar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons toasted sesame oil
- 3 tablespoons white sugar
- 2 tablespoons hoisin sauce
- 2 teaspoons cornstarch
Tiramisu
By Coppermouse
The favorite dessert of Italian restaurants can now be made in your own home with this easy Americanized version
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons light rum or 1/2 teaspoon rum extract
- 1 cup whipping (heavy) cream
- 1 package (3 ounces) ladyfingers, (12 ladyfingers)
- 1/2 cup cold prepared espresso or strong coffee
- 2 teaspoons baking cocoa
Fall Ravioli Casserole
By Coppermouse
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 bag (16 oz) chopped kale, ribs removed
- 4 1/3 cups Alfredo pasta sauce (from three 15-oz jars)
- 1/2 cup vegetable broth
- 2 packages (25 oz each) frozen cheese-filled ravioli (do not thaw) 2 packages (12 oz each) frozen pureed butternut squash, thawed
- 1 1/2 cups shredded Italian cheese blend (6 oz)
- Small fresh basil leaves or parsley, if desired
Slow Cooker Black Bean and Corn Enchilada Casserole
By Coppermouse
Add 3/4 cup of sauce to slow cooker insert and spread evenly over bottom
- 1 can (19 ounces or larger) enchilada sauce, choose spiciness level to preference
- 14 to 16 corn tostada shells
- 1 can (15 ounces) black beans
- 1 can (15 ounces) corn kernels (or 1 1/2 cups frozen)
- 10 ounces grated cheddar or Mexican cheese blend, or to liking
- 1 cup green olives, chopped fine
Krispy Kreme Doughnuts Copycat
By Coppermouse
Dissolve yeast in warm water in 2 1/2-quart bowl
- 2 (1/4 ounce) packages yeast
- 1/4 cup water (105-115)
- 1 1/2 cups lukewarm milk (scalded, then cooled)
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- canola oil
- Creamy Glaze
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 4 -6 tablespoons hot water
- Chocolate frosting
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 4 -6 tablespoons hot water
- 4 ounces milk chocolate chips or 4 ounces semi-sweet
Key Lime Pie Cheesecake Bars
By Coppermouse
Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to extend over 2 sides of pan; spray foil ligh...
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 4 oz (half 8-oz package) cream cheese, softened
- 1/2 teaspoon grated lime peel
- Dash salt
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1/2 cup Key lime juice
- 1 egg yolk
- 1 About 1 cup whipped cream topping (from aerosol can), if desired Additional grated lime peel, if desired
Plum Cobbler with Marzipan-Biscuit Topping
By Coppermouse
FOR THE FILLING: Preheat oven to 375 degrees F
- For the Filling:
- 6 cups pitted sliced plums (about 2 1/2 pounds)
- 2/3 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, cut into pieces
- For the Topping:
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup marzipan or almond paste, broken into pieces
- 1/4 cup chilled unsalted butter, cut into pieces
- 1/4 cup chilled whipping cream
- Vanilla ice cream or whipped cream
Chewy Chocolate Chip Cookies
By Coppermouse
Preheat the oven to 350 degrees F
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2/3 cup semisweet chocolate chips
Caramel Bacon Monkey Bread
By Coppermouse
Grease or spray 12-cup Bundt® cake pan
- 4 cans (7.5 oz each) Pillsbury® refrigerated biscuits
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 3/4 cup packed brown sugar
- salted caramel sauce for topping
- 3/4 cup granulated sugar
- 3 strips thick cut bacon, cooked and crumbled