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Recipes
Skillet Corn Bread with Corn Relish
By Coppermouse
Corn Relish Fill a large bowl with ice water
- 1 stick unsalted butter
- 1 1/2 cups all-purpose flour
- 3/4 cup stone-ground yellow or white cornmeal
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 large eggs lightly beaten
- 1 1/4 cups milk
- 1 1/2 cups well-drained Corn relish with Roasted Peppers (see recipe below)
- Corn Relish
- 12 ears of corn shucked
- 1 red bell pepper
- 1 green bell pepper
- 4 jalapeños
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups sugar
- 1 Spanish onion finely diced
- 2 tablespoons whole-grain mustard
- Salt
Honey Lime Enchiladas
By Coppermouse
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken
- 1/3 cup honey
- 1/4 cup lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 1/2 pounds chicken (cooked and shredded)
- 1 package (6-8) 8-inch whole wheat flour tortillas
- 2 (10 ounce) cans green enchilada sauce
- 1 pound shredded monterey jack cheese
- 1/2 cup half and half cream
Chili with Potato Dumplings
By Coppermouse
In a 5-qt. Dutch oven over medium heat, cook beef, turkey and onion until meat is no longer pink; drain
- For the Chili:
- 1 pound ground beef
- 1 pound ground turkey
- 1/2 cup chopped onion
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 1/2 ounces) mild chili beans, undrained
- 1/2 cup chopped green pepper
- 4 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin seed
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3 cups V-8 juice
- For the Dumplings:
- 1 cup mashed potato flakes
- 1 cup all-purpose flour
- 1 tablespoon minced fresh parsley
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, beaten
Praline Chicken (Crock Pot)
By Coppermouse
Sprinkle seasoning on both sides of chicken and brown in butter over medium-high heat on top of stove
- 6 boneless skinless chicken breast halves
- 2 tablespoons creole seasoning
- 1/4 cup butter, melted
- 1/2 cup maple syrup
- 2 tablespoons brown sugar
- 1 cup pecans
Chocolate-Peppermint Slices
By Coppermouse
In a medium mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds
- 1/2 cup butter or margarine
- 1/3 cup granulated sugar
- 1/4 teaspoon baking powder
- 1 cup all-purpose flour
- 1 ounce semisweet chocolate, melted and cooled
- 1/4 teaspoon peppermint extract
- Several drops food coloring (optional)
Spiced Bourbon Peach-Apple Pie
By Coppermouse
Directions 1. Preheat oven to 350 degrees
- 1 box Pillsbury pie crust
- 1/3 cup butter
- 5 granny smith apples, cored, peeled, and sliced thin
- 2 (16 ounce) packages Cascadian Farms frozen peaches
- 1/4 cup bourbon
- 2/3 cup sugar
- 1 tablespoon apple pie spice
- 1/3 cup flour
- 1 egg
- 1/3 cup caramel sauce (for garnish, if desired)
Sour Cherry Jam
By Coppermouse
Wash, stem, and pit cherries
- 3 lbs sour cherries (about 4 cups)
- 7 cups sugar
- 6 ounces liquid fruit pectin
- 1 teaspoon almond extract
Butterbeer Jelly Shots
By Coppermouse
Butterbeer, the drink of choice among wizards, transforms into these tasty jelly shots
- 1 cup creme soda
- 2 envelopes plain gelatin
- 1/3 cup vanilla vodka
- 2/3 cup butterscotch schnapps
- colored large crystal sugar, for garnish, if desired
Goat Cheese Tomato Pot Pie
By Coppermouse
1. Preheat oven to 350°F
- 1 Pillsbury™ Refrigerated Pie Crust
- 1 (28 oz) can Muir Glen™ organic whole peeled tomatoes
- 1/2 large red onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh oregano
- 1 teaspoon fresh thyme
- 3 ounce softened goat cheese
- 2 cups shredded mozzarella cheese
- 1 / cup shredded romano cheese
- 1/2 teaspoon garlic powder
- 1 pinch coarse salt and freshly ground pepper
Bacon and Hash Brown Egg Bake
By Coppermouse
In 12-inch skillet, cook bacon until crisp
- 1 lb bacon, cut into 1-inch pieces
- 1 medium onion, chopped (1/2 cup)
- 1 medium red bell pepper, chopped (3/4 cup)
- 1 package (8 oz) sliced fresh mushrooms
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup milk
- 12 eggs
- 1 package (2 lb) frozen hash browns, thawed
- 2 cups shredded Cheddar cheese (8 oz)