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Recipes
Banana Upside-Down Sour Cream Walnut Cake
By littlefish
HEAT oven to 350°F. SPRAY 10-cup tube pan or 12-cup fluted tube pan with cooking spray
- 3 eggs
- 1 pkg. (2-layer size) yellow cake mix
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/3 cup oil
- 1/4 cup water
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/2 cup butter or margarine
- 1/2 cup packed brown sugar
- 2 bananas, sliced
- 1/2 cup chopped PLANTERS Walnuts, toasted
Sweet Potatoe Biscuits
By littlefish
A pumpkin cookie cutter can be used for sweet treats and for savory biscuits as well
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/3 cup cold butter, cubed
- 1 cup cold mashed sweet potatoes (prepared without milk or butter)
- 1/3 cup milk
- 1 egg, lightly beaten
- 1/2 teaspoon sugar
Fruity Baked Oatmeal
By littlefish
This is my husband’s favorite breakfast treat and the ultimate comfort food,” writes Karen Schroeder from Kanka...
- 3 cups quick-cooking oats
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 1 cup fat-free milk
- 1/2 cup butter, melted
- 3/4 cup chopped peeled tart apple
- 1/3 cup chopped fresh or frozen peaches
- 1/3 cup fresh or frozen blueberries
- Additional fat-free milk, optional
Baked Chicken and Ravioli
By littlefish
Preheat oven to 350 degrees F
- 1 (9 oz.) pkg. refrigerated cheese ravioli
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 lb. cubed chicken tenders
- 1 (26 oz.) jar spaghetti sauce
- 1 (9 oz.) pkg. frozen chopped spinach, thawed and drained
- 1 cup shredded Muenster cheese
- 1/4 cup grated Parmesan cheese
Strawberry Bottom Cheesecake
By littlefish
This all-time-favorite pie features a layer of fresh, juicy strawberries in easy-to use glaze topped by a layer of
- 4 ounces cream cheese, softened*
- 1/4 cup sugar
- 1/2 cup sour cream
- 1 1/2 cups frozen non-dairy whipped topping, thawed
- 3/4 cup strawberry glaze, divided**
- 1 Keebler® Ready Crust® Shortbread Pie Crust
- or -
- 1 Keebler® Ready Crust® Graham Pie Crust
- 2 cups sliced fresh strawberries
Minted Zucchini Salad
By littlefish
Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop...
- 1/4 cup Crisco® Olive Oil
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh mint
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1-1/2 pounds zucchini, thinly sliced
Chocolate Chip Cream Cheese Cookies
By littlefish
With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl
- 1 can seamless crescent rolls
- 1 (8 oz) block cream cheese, room temperature
- 1/4 cup sugar
- 2 tsp vanilla
- 1/2 cup mini chocolate chips
Garden Tomato Relish
By littlefish
What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and other dis...
- 10 pounds tomatoes
- 3 large sweet onions, finely chopped
- 2 medium sweet red peppers, finely chopped
- 2 medium green peppers, finely chopped
- 2 teaspoons mustard seed
- 1 teaspoon celery seed
- 4-1/2 cups white vinegar
- 2-1/2 cups packed brown sugar
- 3 tablespoons canning salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
Irish Cream Rice Pudding
By littlefish
Preheat the oven to 300 degrees
- 1 quart whole milk
- 1 cup arborio rice
- 2/3 cup sugar
- 3/4 cup dried currants, plumped in warm water and drained
- 1/2 cup Irish cream liqueur
- Butter cookies, for serving
Vanilla-Bean Sablé Cookies
By littlefish
These simple French shortbread cookies are are a revelation when made with the very best ingredients: high-fat Euro...
- 2 soft, plump vanilla beans
- 1/3 cup granulated sugar
- 8 oz. (1 cup) unsalted butter, preferably high-fat European-style, softened
- 1/2 tsp. fine sea salt
- 1-1/3 oz. (1/3 cup) confectioners’ sugar, sifted
- 2 large egg yolks
- 9 oz. (2 cups) unbleached all-purpose flour
- Sanding sugar, white or colored
- Tip: Once you’ve scraped the pulp from the vanilla beans, stash the pods in a canister of sugar to make vanilla-sugar.