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Recipes
Whole Wheat Crackers with Rosemary and Sea Salt
By Jomamma
1. Combine the flour and yogurt
- 3 cups whole wheat flour
- 1 1/4 cups plain yogurt
- 1 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 8 tablespoons of melted butter, divided
- 1 teaspoon dried rosemary, optional
- See more at: http://www.theprairiehomestead.com/2013/09/real-food-doesnt-have-to-be-snooty-from-scratch-homemade-whole-wheat-crackers-w-rosemary.html#sthash.hOnwda9S.dpuf
Cauliflower-Cheese Soup (Curtis Stone)
By Jomamma
In a large saucepan, combine cauliflower, carrots, celery and broth
- 6 c. cauliflower florets (1 medium head)
- 1 c. chopped carrots
- 1 c. chopped celery
- 1 1/2 c.low-sodium chicken broth
- 3 c. skim milk
- 6 tbsp all-purpose flour
- 1 1/2 c. shredded sharp cheddar cheese
- salt and ground black pepper, to taste
HOMEMADE PIMENTO CHEESE
By Jomamma
Put all the ingredients in a bowl together and mix on medium speed with a mixer until mixed together well
- 2 Cups of Sharp Cheddar
- 8 oz. of softened Cream Cheese
- 1/2 Cup of Mayo
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon of Onion Powder
- 1 Jalapeno Pepper, seeded and minced (more or less to taste)
- 1 (4 oz.) Jar of Pimento, drained
- Salt & Black Pepper (to taste)
Mushroom Mozzarella Bruschetta
By Jomamma
Heat the oven to 400°F. Place the bread on a baking sheet and bake for 5 minutes or until it's lightly toasted
- 1 loaf (about 1 pound) Italian bread (16-inches long), cut in half lengthwise
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning, crushed
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 1 tablespoon grated Parmesan cheese
- 1 small red pepper, chopped (about 1/2 cup)
- 2 green onions, chopped (about 1/4 cup)
Sour Cream Muffins
By Jomamma
Preheat oven to 350 degrees F
- 2 cups self-rising flour
- 2 sticks butter, melted
- 1/2 pint sour cream
Creamy Pumpkin & Sausage Sage Pasta
By Jomamma
Add the pasta to a large pot of boiling salted water over high heat and cook, stirring occasionally, until al dente
- 1 Pound Pasta of Choice
- 2 Tablespoons Olive OIl
- 1 Pound Fresh Pumpkin, Cut Into 3/4-inch Cubes
- 3/4 Pound Italian Sausage, Removed From The Casing
- 1 Medium Onion, Peeled & Chopped
- 3 Garlic Cloves, Peeled & Minced
- 4 Sage Leaves, Finely Chopped
- 1 Cup Heavy Cream
- 1/3 Cup Grated Parmesan Cheese
- Salt & Pepper to Taste
Cashew Curry Shrimp Salad (Gluten Free)
By Jomamma
In small bowl, mix all dressing ingredients
- Curry Dressing
- 1/2 cup reduced-fat mayonnaise or salad dressing
- 2 tablespoons lemon juice
- 1 tablespoon milk
- 1 teaspoon curry powder
- 1/8 teaspoon pepper
- Salad
- 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
- 1 package (12 oz) frozen cooked deveined peeled shrimp, thawed, drained, tail shells removed
- 2 medium stalks celery, thinly sliced (3/4 cup)
- 1 can (1.75 oz) shoestring potatoes (1 1/4 cups)
- 1/2 cup cashew halves
- 1 head Belgian endive
Three Meat Pasta
By Jomamma
Preheat oven to 350 degrees F
- 1 pound angel hair pasta
- 2 cups cooked chicken, off the bone
- 2 cups cooked sausage, cut 1/2-inch thick
- 2 cups cooked ham, cubed
- 1 large yellow onion, chopped
- 2 cups Cheddar cheese, shredded
- 16 ounces cottage cheese
- 1/2 cup sour cream
- 3 chicken bouillon cubes
- 1 cup hot water
- 1 to 2 cups Parmesan cheese, grated
Dr. Oz's Protein Cookies
By Jomamma
Preheat oven to 350°F. Mix together eggs, brown sugar, applesauce, peanut butter and vanilla
- 2/3 cup natural peanut butter
- 2 eggs
- 1/3 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1 tsp baking soda
- 2 cups oats
- 3/4 cup ground flaxseed meal
- 1/4 tsp salt
- 4 scoops chocolate soy protein powder
Chocolate-Dipped Strawberries
By Jomamma
Melt the chocolate and cream together in a bowl set over simmering water until just melted
- 1/2 cup semisweet chocolate chips
- 3 tablespoons heavy cream
- 12 long-stemmed strawberries