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Recipes
Tick Repellent
By littlefish
add all ingredients in spray bottle
- 20 drops lemongrass essential oil
- 20 drops eucalyptus essential oil
- 4 oz water
Candy & Peanut Chews
By littlefish
Heat oven to 350°F. Combine margarine and cake mix in large bowl
- Crust
- 1/2 cup LAND O LAKES® Margarine, softened
- 1 (18.25-ounce) package pudding in the mix yellow cake mix
- 1 egg
- 3 cups miniature marshmallows
- Topping
- 1/2 cup light corn syrup
- 1/4 cup sugar
- 1/4 cup firmly packed brown sugar
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla
- 2 cups crisp rice cereal
- 2 cups salted peanuts
- 1 cup candy corn
Fudge Shoppe™ Fudge Sticks Blitz Brownies
By littlefish
1. Preheat oven to 350ºF
- 1 box (19.8 oz) chocolate brownie mix, mixed according to package directions
- 1 package (8.5 oz) Keebler® Fudge Sticks Original cookies
- 8 oz. marshmallow fluff
- 1 cup peanut butter
Chocolate Caramel Apples
By littlefish
Caramel apples get dressed up for this harvesttime holiday with chocolate, nuts and toffee bits
- 1 package (14 ounces) caramels
- 2 tablespoons water
- 4 wooden sticks
- 4 large tart apples
- 2 cups chopped pecans or peanuts
- 1 cup (6 ounces) semisweet chocolate chips
- 1 teaspoon shortening
- 1 cup English toffee bits or almond brickle chips
Fusilli with Pecorino Romano and Black Pepper
By littlefish
Bring a large pot of salted water to a boil
- Kosher salt
- 1 pound fusilli pasta (spiral or corkscrew pasta)
- 1/4 cup olive oil
- 2 cloves garlic, lightly crushed
- 5 cups baby spinach leaves (5 ounces)
- Freshly ground pepper
- 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
- 1 cup mascarpone cheese (8 ounces), at room temperature
Mexican Chicken Pizza with Cornmeal Crust
By littlefish
main course
- 1 1/2 cups Gold Medal® all-purpose flour
- 1 tablespoon sugar
- 1 1/4 teaspoons regular active dry yeast
- 1/4 teaspoon coarse (kosher or sea) salt
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1/3 cup yellow cornmeal
- Additional cornmeal
- 1 1/2 cups shredded Mexican cheese blend (6 oz)
- 1 1/2 cups shredded cooked chicken breast
- 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain diced tomatoes, drained
- 1/2 medium yellow bell pepper, chopped (1/2 cup)
- 1/4 cup sliced green onions (4 medium)
- 1/4 cup chopped fresh cilantro
Strawberry Rhubarb Torte Recipe
By littlefish
dessert
- 2 cups sliced fresh or frozen rhubarb
- 1/3 cup water
- 2 tablespoons plus 4-1/2 teaspoons sugar, divided
- 3 tablespoons plus 1 teaspoon strawberry gelatin
- 2/3 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 14 ladyfingers, split
- 1 teaspoon cornstarch
- 1 teaspoon cold water
- 1/2 cup sliced fresh strawberries
Slow Cooker Lasagna
By littlefish
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is ...
- style tomato sauce 2 teaspoons dried basil leaves 1/2 teaspoon salt 2 cups shredded mozzarella cheese (8 ounces) 1 container (15 ounces) part
- skim ricotta cheese 1 cup grated Parmesan cheese 15 uncooked lasagna noodles
Peppermint and Blood Orange Invigorating Body Scrub
By littlefish
Mix all ingredients together in a large bowl and transfer into desired packaging
- 1 pound of sea salt (fine to medium grain)
- 1 oz sunflower oil
- 3 oz jojoba oil
- 2 oz liquid soap base
- 1/4 teaspoon peppermint essential oil
- 1/3 teaspoon blood orange essential oil
- 2 teaspoons dried raspberry seeds
Maple Butter
By littlefish
In a bowl, blend the butter, maple syrup, and allspice together until light and smooth
- 6 tablespoons unsalted butter, softened
- 1/4 cup maple syrup
- 1/2 teaspoon allspice