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Recipes
Peanut Butter-Chocolate Chip Cookie Bars
By littlefish
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough
- 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
- 1 cup creamy peanut butter
- 1/2 cup vanilla whipped ready-to-spread frosting (from 12-oz container)
- 1 teaspoon oil
- 1/4 cup semisweet chocolate chips
- 1/4 cup miniature candy-coated milk chocolate baking bits
Chocolate Chip Pie
By littlefish
Melt marshmallows and milk in double boiler or 1-2 minutes in the microwave; cool
- 30 lg marshmallows
- 1/2 c milk
- 1/2 pt whipping cream
- 1 t vanilla
- 1 square baking chocolate
- 1 baked and cooled 9" pie shell or graham cracker crust
Fat Fluffy Snickerdoodles
By littlefish
Preheat oven to 375. Cream butter and sugar with an electric mixer until smooth
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 2 tablespoons milk
- 1/4 cup sugar + 1 tablespoon cinnamon for dipping
Pumpkin Spice Latte
By littlefish
beverage
- 2 cups milk
- 2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
- 2 tablespoons sugar or sugar substitute - you can halve this amount
- 2 tablespoons vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
Jello Cookies
By littlefish
Beat butter in large bowl with mixer until creamy
- 1 3/4 c cups flour
- 1/2 tsp baking powder
- 3/4 cups salted butter softened
- 1/2 cup sugar
- 1 egg white
- 1/2 tsp vanilla
- 2 (3 oz) pkg jello You can use any flavors you want
Rhubarb Fool
By littlefish
dessert
- 8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
- 1/4 cup sugar
- 3 tablespoons orange juice
- 2 tablespoons Grand Marnier or other orange liqueur
- 1/2 cup heavy cream
- 1 teaspoon sugar
Antipasto Summer Lettuce Wraps
By littlefish
Directions In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red p...
- 8 ounces fresh mozzarella, cubed
- 8 ounces salami, cubed (have the deli counter slice it into 1/4-inch pieces)
- 8 ounces cherry tomatoes, quartered
- 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
- 1 roasted red pepper, drained and chopped
- 1/4 cup jarred pepperoncini, drained and chopped
- Red Wine Vinaigrette, recipe follows
- Kosher salt and freshly cracked black pepper
- 16 leaves Boston Bibb lettuce
Crab Spread
By littlefish
My family has fond memories of traveling to my parents' house for Christmas dinner
- 1 package (8 ounces) cream cheese, softened
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon minced garlic
- Paprika
- Assorted crackers or vegetables
Bread Machine Crescent Rolls
By littlefish
Leftover mashed potatoes never last long around our house
- 1/2 cup warm 2% milk (70° to 80°)
- 1/4 cup water (70° to 80°)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 cup butter, softened
- 3/4 cup warm mashed potatoes (prepared with milk and butter)
- 1/4 cup sugar
- 4-1/4 cups bread flour
- 1-1/2 teaspoons active dry yeast
- Additional butter, melted
Frosting/Cake - Espresso Filling
By littlefish
In a small bowl, mix espresso powder and water until smooth; cool
- 2 tablespoons instant espresso powder
- 1-1/2 teaspoons hot water
- 1-1/2 cups Mascarpone cheese
- 1 cup confectioners' sugar, sifted
- 3/4 cup heavy whipping cream
- 1-1/2 teaspoons vanilla extract