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Recipes
Curried Chicken & Pasta Salad
By Coppermouse
To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly ...
- 12 ounces large whole-wheat pasta shells
- 2 tablespoons slivered almonds (1/2 ounce)
- 1 tablespoon curry powder preferably Madras
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup low-fat plain yogurt or reduced-fat sour cream
- 1/3 cup mango chutney
- 1 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- Pinch ground cayenne pepper or to taste
- 2 cups cooked chicken cut into 1-inch pieces (see Tip)
- 1/2 cup raisins
- 1/2 cup chopped scallions (4 scallions)
- 1/2 cup diced celery
- salt & freshly ground pepper to taste
Big Batch Spaghetti Sauce
By Coppermouse
Heat oil in large pan. Saute onions and garlic until tender
- 1/4 cup olive oil
- 3 medium onions, chopped
- 2 cloves garlic, minced
- 12 cups tomatoes, peeled,cored,and chopped,approximately
- 3 (12 ounce) cans tomato paste
- 3 tablespoons brown sugar
- 1 tablespoon dried oregano
- 4 teaspoons salt
- 2 teaspoons dried basil
- 1 teaspoon dried black pepper
Slow Cooker Chicken Fettuccine Alfredo
By Coppermouse
A super easy recipe for a creamy, delicious chicken and broccoli fettuccine Alfredo
- 2 tablespoons minced garlic
- 1/4 cup olive oil
- 1 pint cream
- 2 boneless, skinless chicken breasts (sliced)
- 2 overflowing cups broccoli florets (one package Cascadian Farm frozen)
- 9 ounces refrigerated fresh fettuccine (one package)
Candied Bacon Chocolate Chip Cookies
By Coppermouse
Preheat oven to 350 degrees
- For the candied bacon:
- 8 slices center cut thick bacon
- 1/2 cup brown sugar
- For the cookies:
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 3/4 cup butter, melted and slightly cooled
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 Tablespoon pure vanilla extract
- 1 whole egg
- 1 egg yolk
- 2 cups semi-sweet chocolate chips
Glazed Pineapple-Rhubarb Pie
By Coppermouse
Rhubarb is such a natural ingredient for pie that it’s sometimes referred to as pieplant
- 1 20-ounce can crushed pineapple (juice pack)
- 2 cups sliced fresh or frozen rhubarb
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- Pastry for Double-Crust Pie
- 1/4 cup sifted powdered sugar
Loaded Smashed Sweet Potatoes
By Coppermouse
A great appetizer that combines the light sweetness of sweet potatoes and traditional loaded potato toppings!
- 2 strips thick bacon
- 3 large sweet potatoes, cut into quarters
- 1/4 cup olive oil
- Salt and pepper
- 1/2 cup sour cream
- 4 ounces cheddar cheese, grated
- Fresh chives
Strawberry Cream Dump Cake
By Coppermouse
Tangy strawberries are baked beneath a crunchy, buttery layer of vanilla cake mix, and then topped with a strawberr
- 1 Betty Crocker™ White Cake Mix
- 1 1/2 (3/4 cup) sticks butter, melted
- 3 pounds frozen strawberries (about 8 cups)
- 2 (6 oz.) containers Yoplait® Original Yogurt, strawberry flavor
- 1 (8 oz.) container whipped topping
3-Layer Caramel Pecan Pumpkin Cheesecake Bites
By Coppermouse
Heat oven to 300°F. Line a mini muffin pan with liners
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 2 large eggs
- 16 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup caramel sauce
- 1 teaspoon pumpkin pie spice
- 1/4 cup chopped pecans
- 1 cup Cinnamon Toast Crunch Cereal crumbs
- 2 tablespoon unsalted butter
Classic Thumbprint Cookies
By Coppermouse
Preheat oven 350 degrees F
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 cup butter (at room temperature)
- 2 large eggs, separated
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla
- 2 cups finely chopped pecans
- 1 cup Smucker's Preserves or Jam, any flavor or combination of flavors
Sour Cream Sugar Cookies
By Coppermouse
1.Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs
- 1 1/2 cups white sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup sour cream
- 5 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 (8 ounce) package cream cheese
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 cups confectioners' sugar