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Recipes
Cremini Mushroom and Asparagus Risotto
By Coppermouse
In a large saucepan over medium-high heat, melt 4 tablespoons butter
- 5 tablespoons unsalted butter, divided
- 8 ounces sliced cremini mushrooms
- 1/4 cup finely chopped shallots (or a blend of onions and garlic)
- Kosher salt
- 1 1/4 cup dry arborio rice
- 1 quart hot vegetable broth
- 1/2 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
- 1/4 cup grated Parmesan cheese
- Freshly ground pepper
S'mores Muddy Buddies® Brownies
By Coppermouse
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box premium brownie mix Water, vegetable oil and egg called for on brownie mix box
- 2 cups miniature marshmallows, 1 1/2 cups Chex Mix® Muddy Buddies® Brownie Supreme snack mix (from 10.5-oz bag)
- 1 bar (1.55 oz) milk chocolate candy, broken into 1-inch squares
Breakfast Biscuit Sandwiches
By Coppermouse
Preheat the oven to 400° and position racks in the upper and lower thirds
- 4 cups all-purpose flour plus more for dusting
- 2 tablespoons kosher salt
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 sticks unsalted butter cubed and chilled, plus more for spreading
- 1 1/2 cups buttermilk
- 10 ounces sliced country ham 10 ounces
- sliced cheddar cheese
- 10 fried eggs for serving
- raspberry jam for serving
Caramel Dumplings
By Coppermouse
In a large skillet, heat the butter, brown sugar and water to boiling
- DUMPLINGS:
- 2 tablespoons butter
- 1-1/2 cups packed brown sugar
- 1-1/2 cups water
- 1-1/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup coarsely chopped peeled apple, optional
Vanilla Peppermint Fudge
By Coppermouse
Line an 8X8 pan with waxed paper
- 1 (12 ounce) package of white chocolate chips or high quality white chocolate bar
- 1 (16 ounce) container vanilla frosting
- 1/2 teaspoon peppermint extract
- 8 drops red food coloring
- 2 Tablespoons crushed peppermint candies
Diy Nutella
By Coppermouse
Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant
- 1 cup hazelnuts
- 1/4 cup cocoa powder
- 5 tablespoons agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon hazelnut oil
- 1 pinch celtic sea salt
Bacon and Goat Cheese Frittata
By Coppermouse
Preheat oven to 375 degrees F
- 2 slices thick cut bacon, sliced into 1-inch pieces
- 1 medium spring onion (or 4 scallions) thinly sliced, green and white parts divided
- 1 medium red potato, thinly sliced
- 8 eggs, lightly beaten
- 1/2 cup milk
- 2 ounces goat cheese, crumbled into small pieces
- Kosher salt
- Freshly cracked black pepper
Lemon Cheesecake Swirl Blondies
By Coppermouse
If you like lemon bars, you'll love these quick-fix blondies made with Betty Crocker™ sugar cookie mix
- 1 pouch Betty Crocker™ sugar cookie mix
- 1/2 cup unsalted butter, softened
- 1/4 cup sour cream
- 2 eggs
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons granulated sugar
- 1 jar (10 oz) lemon curd
- Powdered sugar
Vanilla Pudding
By Coppermouse
I like this recipe because it makes just the right amount for a couple
- 2 tablespoons corn starch
- 1/4 c sugar
- 1/2 salt
- 1 egg
- 2 c milk
- 1 tablespoon butter
- 1 tsp vanilla
Chocolate Raspberry Crescent Ring
By Coppermouse
This simple stunner is equally at home in a fancy holiday brunch spread as it is on the kitchen table any old weeke
- 1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon vegetable oil
- 1 package (10 to 12 oz) frozen raspberries
- 1/4 cup sugar
- 1 tablespoon cornstarch