Coppermouse's profile page
Recipes
Shrimp Fettuccine in Cherry Tomato Sauce
By Coppermouse
Fill a large pot with water
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 pound medium or large shrimp, peeled and deveined with tails on
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 pint cherry or grape tomatoes
- 1 (1-pound) box of fettuccine pasta
- Kosher salt
- Freshly crushed black pepper
- 2 tablespoons basil, torn into small pieces
Cranberry Wine Jelly
By Coppermouse
Not too sweet and easy as pie to make, you won’t need a can opener for the cranberry sauce this holiday season
- 1 12-ounce bag fresh cranberries
- 1 large apple, peeled and diced
- 1 cup sugar
- 1/2 cup sauvignon blanc )
- 1/2 cup water
Maple Roast Pork
By Coppermouse
Position racks in upper and lower oven; heat oven to 450°F
- 1 pound pork tenderloin, tied with cooking twine, if desired
- 3 teaspoons canola oil, divided
- 2 tablespoons chopped fresh thyme, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Vegetable oil cooking spray
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- teaspoons whole-grain mustard
- 2 large sweet potatoes (about 1 1/4 pounds), peeled and cut into 1/2-inch-thick slices
- 2 large Fuji or similar apples (about 1 pound), peeled, cored and cut into 1-inch wedges
Mozzarella-Stuffed Turkey Burgers
By Coppermouse
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack
- For the Marinara Sauce:
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chopped plum tomatoes, with juices
- 6 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh basil
- For the Burgers:
- 1 pound 93 percent lean ground turkey
- 1/4 cup finely chopped scallions
- 2 teaspoons minced garlic
- 2 teaspoons worcestershire sauce
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons extra-virgin olive oil
- 4 4-inch-square slices foccacia bread (about 2 ounces each), toasted
Lemon Meringue Pie
By Coppermouse
Adjust the oven rack to the middle position
- Lemon Filling:
- 4 4 4 egg yolks (reserve whites for meringue)
- 1/3 1/3 1/3 cup cornstarch
- 1 1/2 1 1/2 1/2 cups water
- 1 1/3 1 1/3 1/3 cups sugar
- 1/4 1/4 1/4 teaspoon salt
- 3 3 3 tablespoons butter
- 1/2 1/2 1/2 cup lemon juice
- 1 1 1 tablespoon finely grated lemon zest
- 1 1 1 (9-inch) pre-baked pie shell
- Meringue Topping:
- 4 4 4 egg whites
- 1 1 1 pinch cream of tartar
- 2 2 2 tablespoons sugar
Bottom-of-the-Cookie-Jar Peanut Butter-Marshmallow-Graham Bars
By Coppermouse
Too many cookies at the bottom of the jar? Stir them all into these amped-up s'mores-inspired bars!
- 6 tablespoons salted butter
- 1 cup creamy peanut butter
- 6 cups mini marshmallows
- 3 cups Golden Grahams™ cereal
- 2 cups of your favorite cookies, chopped (I used peanut butter sandwich cookies, creme-filled chocolate sandwich cookies, chocolate chip cookies and peanut butter-stuffed pretzels)
- 1 1/2 1 1/2
- cups semisweet chocolate chips
Quick and Easy Mason Jar Frittata
By Coppermouse
Preheat oven to 375 degrees F
- 8 ounces turkey breakfast sausage (or pork if you prefer)
- 1 bunch kale, stemmed and roughly chopped
- 8 ounces fingerling potatoes, cut into small cubes
- 8 large eggs
- 1/4 cup milk
- 1 cup shredded sharp cheddar cheese
- Kosher salt and freshly cracked black pepper
- Nonstick cooking spray
Queso Taco Pasta Bake
By Coppermouse
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1/4 cup butter
- 1/4 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
- 1 cup finely chopped onion (2 medium)
- 1 lb lean (about 80%) ground beef
- 1 tablespoon ground cumin
- 1 cup Old El Paso™ Thick ‘n Chunky salsa
- 1 box (1 lb) rotini pasta
- 1 cup shredded Mexican cheese blend (4 oz)
Banana Cake Bars with Honey Cream Cheese Frosting
By Coppermouse
Preheat oven to 350 degrees F
- Cake bars:
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (1/2 stick) butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup (4 ounces) sour cream
- 1 teaspoon vanilla extract
- 1 medium-size ripe banana, mashed (about 1/2 cup)
- Frosting:
- 4 ounces (1/2 block) cream cheese
- 1/2 cup (1 stick) butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons honey
Rainbow Stacked Salad
By Coppermouse
•In a medium bowl, combine yogurt, mayonnaise, chives, and ranch salad dressing mix; mix well, cover, and refrige...
- 1 cup plain lowfat yogurt
- 1/2 cup light mayonnaise
- 2 tablespoons chopped fresh chives
- 1 (1.0-ounce) package ranch salad dressing and seasoning mix
- 1 head romaine or iceberg lettuce, chopped
- 1 (12-ounce) package frozen corn, thawed
- 6 to 8 plum tomatoes, chopped
- 2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed
- 1 (12-ounce) package frozen peas, thawed
- 2 cups shredded sharp Cheddar cheese