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Recipes
Sugar Free Cranberry Walnut Cookies
By littlefish
sugar free, low carb, gluten free, high protein
- 1 1/2 c almond meal
- 1 c whey protein powder
- 1/2 c butter
- 4 oz cream cheese
- 2 eggs
- sugar sub equal to 1 1/2 c. sugar
- 1 t cinnamon
- 1 t baking soda
- 1 t salt
- 2/3 c chopped walnuts
- 1 c whole cranberries (fresh or frozen no sugar added)
Black Bean Stuffed Peppers
By littlefish
1.In a medium skillet, saute the onion until golden
- 1 medium onion, finely chopped (can use 1/2 c grn onion)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 30 ounces black beans, canned, rinsed and drained
- 6 green bell peppers, seeded and cored
- 1 cup reduced-fat Jack cheese, grated
- 1 cup tomato salsa
- 1/4 teaspoon dried oregano
- 1/2 cup fat-free sour cream
- can also use 1/2 c whole kernal corn
Banana Pudding Cake
By littlefish
Step 1: Make the cake Preheat oven to 350 F
- To brush on layers: Mix together the following:
- 2 sticks butter, softened
- 1 3/4 cups sugar
- 3 eggs + 2 egg whites
- 3 tsp vanilla
- 3 cups all-purpose flour
- 3 1/2 tsp baking powder
- One 1.34oz box banana pudding mix
- 1 cup milk
- Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
- One 1.34oz box vanilla pudding mix
- 1 1/4 cups milk
- 1 cup Cool Whip (or whipped cream)
- 1 Tbsp sweetened condensed milk
- 1 Tbsp milk
- You’ll also need:
- 2-3 medium ripe bananas
- 3-4 cups Cool Whip for frosting
Lemon Cookies
By littlefish
Directions Stir all ingredients except powdered sugar together and drop by teaspoonfuls into powder sugar and roll...
- 1 box lemon cake mix
- 1 egg
- 8 oz. Cool Whip
- Powdered sugar
Marinated Crispy Panko Chicken Breasts
By littlefish
Place the chicken breasts in a ziplock bag and add the Italian dressing
- 2 pounds boneless skinless chicken breasts, about 4 large breasts
- 1/2 cup homemade Italian dressing and marinade, or store brand
- 1/2 cup flour, unbleached or all-purpose
- 2 eggs, beaten
- 1 cup Panko bread crumbs
- 1/2 cup olive oil, or enough oil to cover the bottom of the pan
Brownie Goody Bars
By littlefish
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- Water, vegetable oil and egg called for on brownie mix box
- 1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
- 1/2 cup salted peanuts, coarsely chopped
- 2 cups crisp rice cereal
- 2/3 cup creamy peanut butter
- 1 1/3 cups (8 oz) semisweet chocolate chips
Rosemary Fried Chicken
By littlefish
Directions Preheat oven to 450 degrees, with racks in upper and lower thirds
- 8 chicken legs and 8 chicken thighs (about 3 1/2 pounds total)
- 2 cups low-fat buttermilk
- Coarse salt and ground pepper
- 3 cups all-purpose flour
- 2 tablespoons sweet paprika
- 1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
- 2 cups vegetable oil, such as safflower
Magic S’more Crescent Puffs
By littlefish
Try a clever dessert that takes the flavors of the campfire classic and wraps them in a flaky crescent shell
- INGREDIENTS
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/4 cup graham cracker crumbs
- 1/4 cup sugar
- 3 tablespoons miniature semisweet chocolate chips
- 8 large marshmallows
- 1/4 cup butter or margarine, melted
- Glaze
- 1/3 cup miniature semisweet chocolate chips
- 1 teaspoon shortening
Parmesan Pretzel Rods
By littlefish
For the snack fans on your gift list, these cheesy pretzels are terrific
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 6 tablespoons butter, cubed
- 1/4 cup olive oil
- 1 package (12 ounces) pretzel rods
Chocodoodles
By littlefish
cookies
- 1 cup butter or 1 cup margarine
- 1 1/2 cups sugar
- 3 teaspoons sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1/2 cup cocoa
- 2 3/4 teaspoons cinnamon, divided
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt