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Recipes

Dutch Oven Peach Cobbler

Dutch Oven Peach Cobbler

By

Preheat oven to 350 degrees F

  • Topping:
  • 2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice
  • 1 pint fresh blueberries, optional
  • 1/2 cup baking mix (recommended: Bisquick)
  • 1/3 cup sugar
  • Ground cinnamon
  • 2 1/4 cups baking mix (recommended: Bisquick)
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 cup milk
  • Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)
4/5 (3 Votes)

Mexican Cornbread

Mexican Cornbread

By

Delicious cornbread with a spicy kick

  • 1 cup cornmeal
  • 1 cup flour
  • 1 tsp salt
  • 1 egg
  • 1 cup milk
  • 1 cup cream style corn
  • 1/4 cup chopped onion
  • 2 Tbsp green chilies
  • 2 Tbsp chopped pimentos
  • 1/4 cup butter
  • 1/2 cup shredded cheese
4/5 (1 Votes)

Banana Rum Cake with Captain Morgans Spiced Rum Cream Cheese Frosting

Banana Rum Cake with Captain Morgans Spiced Rum Cream Cheese Frosting

By

Preheat oven to 350°F. Prepare 9×13 pan with butter and flour

  • Cake
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons Captain Morgan’s Spiced Rum
  • 1 tablespoon vanilla extract
  • 4 ripe medium bananas, smashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • Frosting
  • 8 ounces cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla
  • 2 teaspoons Captain Morgans Spiced Rum
  • 1 – 1 1/2 lbs powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
4.4/5 (14 Votes)

Honey BBQ Wings (like KFC)

Honey BBQ Wings (like KFC)

By

Honey BBQ wings just like KFC

  • 2 cups Bullseye BBQ sauce
  • 1/2 cup honey
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 20 chicken wings
4.4/5 (5 Votes)

Eggplant Gratin with Herbs and Creme Fraiche

Eggplant Gratin with Herbs and Creme Fraiche

By

When winter gets nearer and the nights are getting colder and longer, what better way to warm up than with this del...

  • 2 medium to large eggplant, sliced 1/2″ thick
  • Salt & pepper
  • Olive oil
  • 1 quart simple tomato sauce
  • 3 tablespoons chives, minced
  • 3 tablespoons parsley, minced
  • 1 tablespoon thyme leaves
  • 12 ounces creme fraiche or heavy cream
  • 4 ounces parmesan cheese, grated
4.2/5 (29 Votes)

Balsamic Glazed London Broil

Balsamic Glazed London Broil

By

Preheat the broiler and line a rimmed baking sheet with foil

  • 1 (3-pound) London broil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup balsamic vinegar
  • 1 tablespoon packed brown sugar
  • 1 garlic clove, smashed and peeled
  • 1 bay leaf
4.4/5 (9 Votes)

Penne with Asparagus and Peppers

Penne with Asparagus and Peppers

By

In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning

  • 1 (9-ounce) package frozen cut asparagus
  • 3/4 cup chicken stock
  • 1/2 cup frozen chopped onion
  • 1 teaspoon crushed garlic
  • 1/2 cup roasted red pepper, cut into 1/2-inch strips
  • 1/2 cup roasted yellow pepper, cut into 1/2-inch strips
  • 1 teaspoon Italian seasoning
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon balsamic vinegar
  • 12 ounces penne pasta, cooked per package directions
  • 1/4 cup grated Parmesan
4.6/5 (16 Votes)

Lemon Meringue

Lemon Meringue

By

Crust: Mix together and press in bottom of a 11x9 pan and bake for 15 minutes at 350 degree

  • Crust
  • 1 cup almond flour
  • 1 Tablespoon trivia
  • 1 egg
  • 1/8 cup water
  • 1/3 cup butter
  • Lemon
  • 4 eggs
  • 4 egg yolks
  • 1/2 cup lemon juice
  • 3/4 cup truvia
  • 1/2 teaspoon lemon extract
  • 4 Tablespoon butter
  • Meringue
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup powdered xylitol
4.5/5 (22 Votes)

Cashew Chicken

Cashew Chicken

By

Flour chicken - let stand 15 minutes

  • OYSTER SAUCE:
  • 4 lb. boneless chicken breast, cut in chunks
  • 4 eggs
  • 1 c. milk
  • 1/2 lb. salted cashew nuts, more or less
  • Snipped green onion tops
  • Salt and pepper to taste
  • 1 chicken bouillon cube
  • 1 c. water
  • 2 tsp. sugar
  • 2 tbsp. cornstarch
  • 1/4 c. water
  • 1 tsp. oyster flavor sauce
5/5 (1 Votes)

Herb-Crusted Pork Roast with Roasted Vegetables

Herb-Crusted Pork Roast with Roasted Vegetables

By

Score fat on roast with a sharp knife 14/ inch apart

  • Roasted Vegetables:
  • 1 (2 1/2- to 3-pound) boneless pork loin roast
  • 3 Tbsp plus 2 tsp olive oil, divided
  • 1/2 cup walnuts
  • 1/2 cup fresh parsley
  • 1 1/2 Tbsp fresh thyme leaves
  • 1 1/2 Tbsp fresh rosemary leaves
  • 1 1/2 Tbsp chopped fresh sage leaves
  • 2 cloves garlic
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 cup olive oil
  • 1 1/2 Tbsp chopped fresh rosemary leaves
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 sprigs fresh rosemary
  • 7 small golden potatoes, quartered
  • 7 medium carrots, peeled and cut into 4-inch lengths
  • 1 medium white onion, peeled and cut into 8 wedges
  • 1 medium red onion, [peeled and cut into 8 wedges
  • 2 heads garlic, halved horizontally
  • 2 small red beets, trimmed, quartered
4.3/5 (8 Votes)