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Recipes
Sea Salt Caramels
By Coppermouse
1. Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil
- 1 cup heavy whipping cream
- 5 tablespoons unsalted butter, cubed
- 1 teaspoon sea salt, plus more for topping
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Slow-Cooker Strawberry-Rhubarb Crisp
By Coppermouse
In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel
- 3 cups sliced strawberries
- 3 cups sliced rhubarb
- 1/2 cup sugar
- 1 tablespoon grated orange peel
- 1 cup Betty Crocker™ SuperMoist™ yellow cake mix (dry)
- 1 cup old-fashioned oats
- 1/4 teaspoon ground cinnamon
- 1/2 cup cold butter, cut into cubes
- Whipped cream, if desired
Butterbeer Jelly Shots
By Coppermouse
Pour soda in a medium saucepan and sprinkle with gelatin
- 1 cup creme soda
- 2 envelopes plain gelatin
- 1/3 cup vanilla vodka
- 2/3 cup butterscotch schnapps
- colored large crystal sugar, for garnish, if desired
Holiday Pine Cone Cheeseball
By Coppermouse
Combine cream cheese and mayonnaise and mix well in a food processor or blender
- 1 8 oz package cream cheese, softened
- 1/2 C. light mayonnaise
- 5 strips of bacon, cooked crisp and crumbled
- 1 tbsp. chopped green onion
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- 1 tsp. chopped dill weed
- 1/8 tsp pepper
- 1 1/4 C. whole almonds, toasted
Goat Milk Fudge
By Coppermouse
In saucepan combine sugar, milk and light corn syrup, bring to a bowl
- 3 c sugar
- 1 c goat milk
- 1/4 c light corn syrup
- 1 TBL butter
- 1 lb chocolate or white chocolate almond bark coating, chopped
- 1 tsp vanilla or maple flavoring
- Choped nuts (optional)
Loaded Tater Tot Pizza
By Coppermouse
Preheat the oven to 400ºF
- 1 tube refrigerated Pillsbury™ refrigerated pizza crust
- 1/3-1/2 cup ranch dressing
- 1/2 cup chopped onion
- 2 cups shredded mozzarella cheese
- 1/4 cup crumbled bacon
- 1 1/2 cups frozen tater tots (can use Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes)
- 1/2 cup nacho cheese sauce, heated
- Fresh chopped parsley for garnish (optional)
Holiday Pine Cone Cheeseball
By Coppermouse
Combine cream cheese and mayonnaise and mix well in a food processor or blender
- 1 8 oz package cream cheese, softened
- 1/2 C. light mayonnaise
- 5 strips of bacon, cooked crisp and crumbled
- 1 tbsp. chopped green onion
- campaignIcon Shop
- 1 tsp. chopped dill weed
- 1/8 tsp pepper
- 1 1/4 C. whole almonds, toasted
Quick Boozy Raspberry Sauce and Cream Puffs
By Coppermouse
Quick and easy cream puffs are filled with a creamy filling, and then drizzled with a 2-ingredient run raspberry sa
- 1 cup water
- 1/2 cup butter or margarine
- 1 cup Gold Medal® all-purpose flour
- 4 eggs
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 1 cup seedless raspberry jam
- 1 tablespoon rum
Buffalo Cauliflower and Blue Cheese Yogurt Dipping Sauce
By Coppermouse
Preheat oven to 450° F . 2
- 1 head cauliflower
- 3/4 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 3/4 cup buffalo sauce
- 1 tablespoon butter, melted
- 1 container Yoplait® Greek 100 plain yogurt
- 1/2 cup blue cheese
- 2 cups carrots and celery (for serving)
Chicken and Broccoli Calzones
By Coppermouse
In a medium bowl, combine the mozzarella, ricotta, Parmesan and garlic
- 1 1/2 cups shredded mozzarella
- 1 cup ricotta cheese
- 1/4 cup shredded Parmesan cheese
- 2 cloves finely chopped garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 pounds frozen or fresh high-quality pizza dough (if frozen, thawed)
- 2 cups cooked broccoli florets (can also used thawed frozen florets)
- 2 cups cooked chicken, chopped
- Extra-virgin olive oil, for brushing
- Marinara sauce, for serving