Coppermouse's profile page
Recipes
Slow Cooker Cheesy Salsa Chicken
By Coppermouse
Pour salsa in the bottom of 3-4 quart slow cooker
- 1 (16 ounce) can Old El Paso OR Muir Glen Medium Salsa
- 1 1/2 pounds uncooked chicken breast, diced
- salt to taste
- 2 cups Mexican-style cheese
- 2 cups cooked Mexican rice
- fresh cilantro for garnish (Optional)
Bacon-Wrapped Grilled Cheese Roll-Ups
By Coppermouse
Bread rolled around cheese and sriracha chili sauce then wrapped in bacon and seared until crispy
- 6 strips bacon, cooked but not crispy
- 6 slices white bread, ends cut off
- 1-1/2 cups cheddar cheese, grated
- Sriracha chili sauce
- 1 tablespoon vegetable oil, for cooking
Easy Chocolate Peppermint Loaf Cake
By Coppermouse
Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times)
- For Cake:
- 1 box (16.5 ounces) devil's food cake mix
- 1 box (3.5 ounces) chocolate instant pudding mix
- 1/2 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup water
- 1/3 cup milk
- 2 teaspoons peppermint extract
- 1 1/2 cups (9 ounces) mini semi-sweet chocolate chips
- For Topping:
- 1/3 cup powdered sugar
- 1 1/4 teaspoons water
- 12 to 16 peppermint candies, chopped
Yellow Butter Cake
By Coppermouse
Preheat oven to 350 degrees
- 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
- 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Spotted Dick with Custard Sauce
By Coppermouse
Well you can imagine what I thought when my British friend said that she was serving this for a Sunday dinner
- Spotted Dick
- 2 oz plain flour
- 1 tsp baking powder
- 1/2 teaspoon mixed spice
- pinch of salt
- 2 oz shredded suet
- 1 oz white or brown sugar
- 4 oz currants
- 2 oz fresh breadcrumbs
- 1 egg, beaten
- 4-5 tbsp milk
- Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice
- and salt into a mixing bowl and mix in the suet, sugar, fruit and
- bread- crumbs. Stir in the egg and sufficient milk to produce a soft
- consistency that drops off the spoon in 5 seconds.
- Turn the mixture into the pudding basin, which should be two-thirds
- full. Cover with greased foil
- Custard
- 3 egg yolks
- 1 tbsp caster sugar
- 1/2 pint milk
- 1/4 tsp vanilla essence
- Whisk the yolks and sugar together in a bowl. Heat the milk in a
- saucepan until it is nearly boiling.
- Whisk the hot milk gradually into the egg mixture. Put the bowl over
- a saucepan of simmering water and stir the mixture over the indirect
- heat until it is thick enough to coat the back of a wooden spoon.
- (Direct heat will make the custard curdle.)
- Stir in the vanilla essence and more sugar, according to taste.
- Strain and serve hot.
Chicken with Garlic Saucw
By Coppermouse
Rinse chicken; pat dry. Flatten 5 of the garlic cloves and place inside the body cavity of chicken
- 3-3 1/2-pound whole broiler-fryer chicken
- 15 cloves garlic, peeled
- 1 tablespoon minced garlic (about 6 cloves)
- 1 teaspoon salt
- 1 tablespoon cooking oil
- 1 cup water
- 1/4 cup all-purpose flour
- Chicken broth
- 1 tablespoon lemon juice
- Pepper
- Snipped fresh parsley (optional)
Easy Skillet Beef and Vegetable Stew for Two
By Coppermouse
In12-inch nonstick skillet, heat oil over medium-high heat
- 2 teaspoons vegetable oil
- 1/2 boneless beef sirloin steak (1/2 lb), cut into 1/2-inch cubes
- 1 1/2 cups frozen stew vegetables, thawed, drained (from a 1-lb bag)
- 1 can (8 oz) basil, garlic and oregano or Italian-style tomato sauce
- 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
- 1 can (5 1/2 oz) spicy eight-vegetable juice
Crab Salad Melts
By Coppermouse
Place rack in the upper third of the oven; preheat broiler
- 3 asparagus spears or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)
- 8 ounces crabmeat, any shells or cartilage removed
- 1/3 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1 scallion, finely chopped
- 4 teaspoons lemon juice
- 1 tablespoon low-fat mayonnaise
- 1/4 teaspoon Old Bay seasoning
- 2-5 dashes hot sauce
- Freshly ground pepper to taste
- 4 whole-wheat English muffins, split and toasted
- 1/2 cup shredded swiss cheese
Linguine with Onion, Bacon, and Parmesan
By Coppermouse
The browned onions lend a slight sweetness to this dish
- 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
- 2 onions, sliced thin
- 1/2 teaspoon dried thyme
- 1/8 teaspoon dried red pepper flakes
- 1 teaspoon salt
- 3/4 pound linguine
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon fresh-ground black pepper
Cranberry-Orange Scones
By Coppermouse
In a bowl, combine flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda
- For the Scones:
- 2 cups all-purpose flour
- 10 teaspoons sugar, divided
- 1 tablespoon grated orange peel
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold butter or margarine
- 1 cup dried cranberries
- 1/4 cup orange juice
- 1/4 cup half-and-half cream
- 1 egg
- 1 tablespoon milk
- For the Glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon orange juice
- For the Orange Butter:
- 1/2 cup butter, softened
- 2 to 3 tablespoons orange marmalade