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Recipes
Hot Fudge-Marshmallow Monkey Bread
By Coppermouse
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter
- 1 tablespoon butter, softened
- 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
- 1 can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)
- 13 large marshmallows
- 1/2 cup unsalted or salted butter
- 1/2 cup hot fudge ice cream topping
- 1 teaspoon pure vanilla extract
- 1 cup sugar
- 1 tablespoon dark baking cocoa
Beggar’s Purse with Spinach and Feta
By Coppermouse
Little bundles of phyllo dough filled with a tasty Greek-style filling of spinach, scallions and feta cheese
- 6 scallions
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 6 ounces feta cheese, crumbled
- 6 (12 x 17-inch) sheets phyllo dough, thawed
- 6 tablespoons melted butter
How to Make Apple Pie Moonshine
By Coppermouse
Combine apple juice, cider, cinnamon sticks, cloves, and both sugars in a large stockpot
- 2 quarts apple juice
- 2 quarts apple cider
- 2-4 cinnamon sticks
- 6 whole cloves
- 1 cup brown sugar
- 1 cup white sugar
- 1 (750 ml) bottle of 100 to 150 proof alcohol such as vodka or Everclear®
Chocolate Lasagna
By Coppermouse
Layers of chocolate meet layers of almond-kissed cream in this delectable (and surprisingly light!) dessert recipe
- 1 box Betty Crocker Triple Chocolate cake mix
- 1 stick butter, softened
- 2 (8 ounce) tub whipped topping
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon almond extract
- 4 (3.25 ounce) containers pre-made chocolate pudding
- 1 can Betty Crocker Whipped chocolate frosting
- 3 cups Chocolate Toast Crunch cereal
- 1 cup chocolate chunks or chocolate chips
- 1/2 cup hot fudge sauce
Caramelized Onion Dip
By Coppermouse
Easy and simple to make, you’ll never go back to the packaged variety once you’ve tasted the real thing
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- 2 large yellow onions, sliced thin (about 3 to 3 1/2 cups)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon balsamic vinegar, or to taste
- 1/4 pound softened cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Bran Muffins
By Coppermouse
these keep in the refrigerator for over a month, if they last that long
- 1 15 oz box of raisin bran
- 2 1/2 sugar
- 2 c flour
- 5 tsp baking soda
- 2 tsp salt
- 4 well beaten eggs
- 1 qt buttermilk
Chocolate Zucchini Cake
By Coppermouse
Generously grease and flour a 10-inch Bundt pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup unsweetened cocoa
- 3 eggs
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 1/2 pound raw zucchini, shredded
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped pecans
- confectioners' sugar
Monte Cristo Sandwich
By Coppermouse
Lightly beat eggs and milk in a shallow bowl
- 2 eggs
- 1/4 cup milk
- salt and freshly ground black pepper
- 5 tablespoon butter, softened
- 6 pieces thinly sliced white bread
- 4 thin slices cooked turkey
- 4 thin slices cooked ham
- 4 thin slices swiss cheese
- Confectioners’ sugar
- red currant jelly
Spiced Cheesecake Bars
By Coppermouse
Crust: Preheat the oven to 350 degrees F
- Crust:
- 4 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 1/2 cups graham cracker crumbs (from about 9 rectangular sheets)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Bars:
- Two 8-ounce blocks cream cheese, at room temperature
- 2/3 cup sugar
- 1/4 cup sour cream
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Green Chile and Tuna Crescent Melts
By Coppermouse
In bowl, mix tuna salad, chiles and cilantro
- 1/2 cup tuna salad
- 2 tablespoons Old El Paso chopped green chilies
- 1 tablespoon chopped cilantro
- 1 8oz can of Pillsbury crescent rolls
- 3/4 cup shredded Cheddar cheese (3 oz)