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Recipes
Philly Cheese Steak Sandwich
By Coppermouse
Tip: Kitchen tip: It is easiest to cut meat into thin slices if it is partially frozen
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 1 red or green bell pepper, sliced
- 2 tablespoons minced fresh oregano or 2 teaspoons dried
- 1/2 teaspoon freshly ground pepper
- 1 pound sirloin steak, trimmed and thinly sliced (see Kitchen Tip)
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
- 1/2 cup sliced hot banana peppers (optional)
- 1/4 cup reduced-sodium chicken broth
- 3 ounces thinly sliced reduced-fat provolone cheese
- 4 whole-wheat buns, split and toasted
Cranberry Walnut Yeast Bread
By Coppermouse
This flavorful, hearty bread is perfect for chicken or turkey sandwiches, and it makes fabulous toast
- 2 1/2 cups plus 2 tablespoons water, 21 ounces, room temperature
- 5 teaspoons instant yeast
- 6 3/4 cups bread flour, 30 ounces
- 2 teaspoons salt
- 3 tablespoons sugar
- 2 tablespoons melted butter
- 2 cups walnuts, coarsely chopped, about 6 to 7 ounces
- 1 1/2 cups dried sweetened cranberries
Pumpkin Pie Dip
By Coppermouse
In a large bowl, beat cream cheese and powdered sugar until smooth
- 1 (8 ounce) package cream cheese, softened
- 2 cups powdered sugar
- 1 cup canned pumpkin
- 1 / cup sour cream
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1 cup frozen whipped cream, thawed
- Gingersnap cookies, apples, or cinnamon graham cracker sticks
Chilaquiles-Style Roasted Chicken Legs
By Coppermouse
reheat the oven to 450°
- 2 garlic cloves smashed
- Kosher salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chile powder
- 2 tablespoons extra-virgin olive oil
- 1 28 ounce can diced tomatoes drained well
- 1 cup canned hominy drained
- 1/4 cup sliced pickled jalapeños
- 6 cups lightly crushed thick corn tortilla chips (6 ounces)
- 4 whole chicken legs (about 12 ounces each)
- Chopped cilantro and sour cream for serving
Easy Slow Cooker Dill Pickle Soup
By Coppermouse
Melt butter in the microwave and whisk in flour
- 8 Tablespoons butter
- 1 cup flour
- 5 1/2 cups Progresso™ chicken broth
- 1/2 cup pickle juice
- 1 cup baby dill pickles, diced
- 1 cup russet potatoes, peeled and diced
- 2 cups carrots, diced
- 1 1/2 teaspoons Old Bay™ Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 dash cayenne pepper
- 1 cup Yoplait® Greek 100 plain yogurt (or sour cream)
- Pita chips for serving
- Grated cheddar cheese for garnish, if desired
Bacon Cinnamon Rolls
By Coppermouse
1. Preheat oven to 350°F
- 1 can Pillsbury™ Grands!™ cinnamon rolls with icing (5 count) 5 bacon strips
Raspberry Bars
By Coppermouse
The better the preserves you use, the better these bars will be
- 13 ounces (26 tablespoons) unsalted butter, room temperature
- 1 2/3 cups sugar
- 2 eggs
- 3 3/4 cups all-purpose flour
- 1 1/2 cups chopped, toasted hazelnuts
- 2 cups raspberry preserves
Lavender Margaritas
By Coppermouse
"I used light coconut milk to cut the fat and rimmed with pink berry-flavored sugar
- 1 cup tequila
- 1/2 cup orange-flavored liqueur
- 1/3 cup lime juice
- 1 cup coconut milk
- 2 cups frozen raspberries
- 2 cups frozen blueberries
- 4 ice cubes
- 1 teaspoon dried lavender
Summer Berry Trifle
By Coppermouse
Put the milk into a saucepan
- Custard:
- 2 1/2 cups whole milk
- 1 vanilla bean, split lengthwise
- scant 1/2 cup granulated sugar
- 6 extra-large egg yolks
- 5 tablespoons cornstarch
- 2/3 cup heavy cream
- Trifle:
- 5 ounces each strawberries, raspberries, and red currants stripped from stems (about 1 heaped cup each), plus 8 small sprays of red currants on their stems
- 1 tablespoon creme de cassis
- 1 tablespoon confectioners' sugar, or to taste
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
By Coppermouse
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying
- 1 cup fresh blackberries or raspberries, finely chopped
- 1 1/2 tablespoons whole-grain mustard
- 2 teaspoons honey
- 1 pound chicken tenders, cut in half crosswise (see Tip)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons cornmeal
- 1 tablespoon extra-virgin olive oil