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Call Me PMc

Cooking. Creating. Sharing

AMARETTO POUND CAKE

Jun.posted by Paula 99 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

Amaretto Pound Cake is pound cake flavored with an almond liqueur. Made from scratch, it’s rich, buttery, moist, and completely, insanely delicious!

 Amaretto Pound Cake

AMARETTO POUND CAKE

Amaretto is a sweet, almond-flavored, Italian liqueur.

I’m sharing my favorite Amaretto Pound Cake with you today.

If you grew up in the South there are two things you grew up eating: pound cake and biscuits!

And everybody has a favorite Pound Cake recipe, most likely, it’s the one your Mother or Grandmother made.

Well, not me, no, I don’t have a favorite Pound Cake recipe…

I have three favorite Pound cake recipes!!!

Amaretto Pound Cake

Almond Amaretto Pound Cake

Yep, three! And, trust me I’ve tried a lot of Pound Cake recipes! It’s my most favorite thing ever to make!! Unfortunately, it’s surprising to me that I don’t have one on the blog yet (and I’ve been blogging for a year!)

So, What’s my excuse reason for baking you an Amaretto Pound Cake today? Glad you asked. Randomly, my friend sent me a dozen eggs that were already cracked! Twelve eggs in a bowl. I know so random! People do random food-stuff like this to me. Are you asking yourself why he wanted 12 egg shells? Yeah, I thought so! He needed the shells for calcium for his tomato plants! Did you know tomato plants need calcium, and apparently a lot of it, in the soil or the tomatoes will rot on the vines?

Sorry, I said rot.

Maybe it’s true, maybe it’s not, maybe it’s an old wives tale, but he has 12 crushed eggs shells around his tomato plants. We’ll see if it works! I’ll keep you posted.

Enough jibber jabber, let’s get to this awesome recipe!

 

Amaretto Pound Cake

TIPS AND MORE…

  1. Read the recipe through completely at least twice so you know what comes next.
  2. A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
  3. You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rising. As well, always place your baking pan on a cookie sheet to catch any overflows.
  4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
  5. I always use salted real butter in my pounds cakes. It’s a personal preference. You can use either salted or unsalted butter.
  6. Use real butter. No margarine!
  7. I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.

For all my pound cake baking tips and techniques, please read Bake the Perfect Pound Cake

While you’re here, check out these recipes

  1. Amaretto Peach Upside Down Pound Cake
  2. 10 Ridiculously Easy Pound Cake recipes
  3. Coffee Cake Pound Cake
  4. Orange Creamsicle Pound Cake
Amaretto Pound Cake

Amaretto Pound Cake

This pound cake flavored with an almond liqueur. It's rich, buttery, moist, and completely, insanely delicious!
Author: Paula
4.76 from 50 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 16 servings

Ingredients

  • 3 cups all-purpose flour measured correctly
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter room temperature
  • 1/2 cup solid vegetable shortening
  • 3 cups sugar
  • 6 large eggs room temperature
  • 1/3 cup Amaretto liqueur
  • 1 cup milk room temperature

Instructions

  • Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. I use granulated sugar because it doesn't leave white areas on the cake. Alternately, you can use Wilton Cake Release.
  • Preheat oven to 350 degrees.
  • Sift flour, salt, and baking powder together.
  • Cream butter, shortening, and sugar with an electric mixer until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in Amaretto.
  • Add milk and flour alternately, beginning and ending with flour mixture.
  • Pour batter into prepared tube pan.
  • Bake for 1 hour 30 minutes. (Start checking at 1 hour 20 minutes, your oven may be hotter than mine.)
  • Cool in pan on wire rack 30 minutes before inverting on a platter.

Notes

As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. 
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula

Nutrition

Calories: 444kcal | Carbohydrates: 58g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 158mg | Potassium: 91mg | Fiber: 1g | Sugar: 40g | Vitamin A: 494IU | Calcium: 41mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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You can find more recipes at my Recipe Index and at Meal Plan Monday

Paula
« Stuffed Crust Pizza
50 Shades of Chocolate! {50 Chocolate Recipes Round-up} »

Comments

  1. Trina says

    06.15.22 at 9:33 pm

    I just pinned this and can’t wait to make it! I would like to put something over this when served like a sauce or something? Not a fan of whipped cream. Any suggestions?

    Reply
    • Paula says

      06.16.22 at 12:20 pm

      I think any of these would be good on it
      https://www.callmepmc.com/pecan-pie-caramel-sauce/
      https://www.callmepmc.com/blueberry-dessert-sauce/
      https://www.callmepmc.com/fresh-strawberry-sauce/

      Reply
  2. Donna says

    05.29.22 at 3:36 pm

    Can you substitute Truvia for the sugar since I am diabetic. Also trying to use a different flour like Almond flour. Could you use that!!

    Reply
    • Paula says

      06.02.22 at 10:05 am

      I don’t think it will turn out like it should with these substitutions.

      Reply
  3. Bridget says

    05.01.21 at 9:14 am

    5 stars
    I made this cake yesterday. Absolutely delicious. I have been making various pound cakes from other cookbooks recently trying to achieve moistness without getting “gummy”. This was excellent. I am glad to have found your site. Thank you for the recipe and all your work explaining so much.
    I will note that for me, baked in about 1 hour and 10 minutes. I double checked the oven temp in the recipe, and it is 350. I noticed some of your pound cakes bake at 325. Although I have a thermometer in my oven, and check the temp often it may not hold steady temp all the time. Thank you again. Will be trying some more of your variations. I love pound cake.

    Reply
    • Paula says

      05.03.21 at 9:55 am

      Thanks so much for your feedback. I have found that except for the 2 largest pound cakes (the Mile High and Blue Ribbon) that I can cook at either 350 or 325 without any difference in final result. So sometimes I ‘speed’ up the process at 350 🤦‍♀️ Very smart to keep the thermometer in the oven! I was shocked to see the fluctuations in temperature when I calibrated my oven the first time.

      Reply
  4. Jill M Jordan says

    03.21.21 at 4:29 pm

    Any one half the recipe and make in a loaf pan?

    Reply
    • Janet B William's says

      11.25.22 at 6:39 am

      5 stars
      Absolutely delishous!

      Reply
  5. Ksthy says

    03.14.21 at 5:53 pm

    5 stars
    Pound cake

    Reply
  6. Joyce says

    03.10.21 at 10:04 am

    5 stars
    I am an avid baker, like new recipes. Amaretto is my favorite. I gave you 5 stars without trying the recipe, it sounds great. This recipe is next on my list. Thank You Joyce

    Reply
  7. Kat T says

    07.14.19 at 11:16 pm

    5 stars
    I saw the chocolate pound cake recipe earlier. I plan to make it for a friend for her birthday but then I saw the amaretto pound cake and wondered, How can I adjust the chocolate pound cake recipe to include amaretto. It just sounds like a wonderful flavor blend. So, what do you suggest?

    Reply
    • Paula says

      07.16.19 at 10:45 am

      I think the easiest way would be to use this recipe and substitute amaretto for the Irish Cream>> https://www.callmepmc.com/irish-cream-chocolate-pound-cake-trifle-with-irish-cream-caramel-sauce-call-me-pmc/

      Reply
  8. Mary D says

    06.25.19 at 10:06 pm

    5 stars
    Has anyone used a 1 to 1 gluten free flour in this recipe? Pound cake is my favorite, as is amaretto. It sounds like a lovely wish come true!

    Reply
  9. LORETTA R JOHNSON says

    02.26.19 at 7:02 pm

    5 stars
    could I use coconut shortening?

    Reply
    • Paula says

      02.27.19 at 1:54 pm

      You can substitute coconut oil for any fat, such as butter, vegetable oil, olive oil, or shortening at a 1:1 ratio. HOWEVER, in baking, it will probably change the texture especially in pie crusts and pound cakes. I would refrigerate the coconut shortening so that it’s solid when you put it into the batter.

      Reply
  10. Wade says

    11.16.18 at 5:50 pm

    5 stars
    Looks amazing. Can I use amaretto syrup or flavoring instead of actual liquor?

    Reply
    • Paula says

      11.18.18 at 8:02 pm

      not amaretto syrup, but you can use almond flavoring

      Reply
  11. Cathy says

    10.28.18 at 6:07 pm

    5 stars
    What type of milk?

    Reply
    • Paula says

      10.29.18 at 1:44 pm

      I used 2% because it’s what we drink. You can use whole, 2%, or 1%

      Reply
  12. Paola Gonzales says

    08.25.18 at 9:58 pm

    5 stars
    Hi Paula,
    I just baked this cake and I love it! Love the texture and of course the flavour, but maybe I’ll decrease a little bit of sugar for the next time. Thanks a lot for sharing your recipe.
    Greetings from Perú!

    Reply
  13. Angela Stevenson says

    08.25.18 at 4:51 am

    5 stars
    Can l use butter favor shortening.

    Reply
    • Paula says

      08.25.18 at 1:06 pm

      Yes you can

      Reply
  14. Tom says

    08.15.18 at 2:55 pm

    5 stars
    Hey, Paula just a quick comment from a baking admirer. I enjoy your wonderful images and pound cake recipes they are awesome and kind of curious if you ever considered poking a few holes in the tops of them with a wooden skewer (like poke cake) when glazing them? This reason is that some of that lovely glaze would then go down inside the pound cake and get soaked up in it provided you did not soak it. Instead of just pouring it on top and watching it go down the sides to the bottom of the cake. The cake will absorb it from the bottom but I thought it would really increase the flavor? Any thoughts?

    Reply
    • Paula says

      08.15.18 at 3:29 pm

      Oh yeah, I do all the time. Did I not put that in the post? 😜 It’s such a habit maybe I haven’t explained to do that very well. The Rum Pound Cake I just posted I did and oh myyyy, it was sooooo gooooood 😁

      Reply
  15. Georgette Tolen says

    05.01.18 at 11:33 am

    5 stars
    I meant could I use Crisco vegetable oil instead of the solid shortening?

    Reply
    • Paula says

      05.02.18 at 7:10 pm

      You can substitute vegetable oil, cup for cup, for shortening. However, using oil versus shortening will change the texture of a cake. Shortening will add more air to the batter when beaten in. Using oil will make a more dense cake.

      Reply
  16. Georgette Tolen says

    05.01.18 at 11:25 am

    Can I use Crisco vegetable shortening instead of the solid shortening?

    Reply
  17. Natalie Carnovale says

    02.02.18 at 10:58 am

    5 stars
    My husband has deemed this the “best cake I have ever made” thank you for this recipe… always a crowd pleaser…

    Reply
    • Paula says

      02.05.18 at 1:41 pm

      thank you, I really like it too and I have been wanting to make it again. You have inspired me.

      Reply
  18. michelle says

    11.02.17 at 4:34 pm

    Thanks so much for the recipe! Amaretto is my favorite pound cake. For this recip, can I sub butter for the shortening?
    Thanks!
    Michelle

    Reply
  19. Dollye Schroyer says

    02.11.17 at 1:41 pm

    Could I use rum instead of amaretto ?

    Reply
    • Paula says

      02.11.17 at 2:35 pm

      Yes, it will change the flavor but will be good.

      Reply
  20. jasa toko says

    01.09.17 at 11:42 am

    hi paula…

    whether there are other materials
    Substitute From amaretto
    which has the same function?

    Reply
  21. Jane says

    11.27.16 at 2:43 pm

    Hi Paula,
    Great recipes and thank you for sharing. Can you tell me what are your other two pound cake favorites?

    Reply
  22. Miriam says

    10.03.16 at 8:33 am

    Hi. Should I use sweet or unsweetened Amaretto?

    Reply
    • Paula says

      10.03.16 at 8:58 am

      I use sweet and it doesn’t make the cake overly sweet. I actually always use the classic Disaronno.

      Reply
  23. MaryB says

    12.20.14 at 2:32 am

    Does this freeze well? I’d like to make it a few days ahead of time (Saturday for serving on Wednesday). It looks delicious.

    Reply
    • Paula says

      12.20.14 at 5:57 am

      It does. Wrap it tightly in plastic wrap and put it in a large freezer bag.

      Reply
    • Paula says

      12.20.14 at 5:58 am

      But if you’re serving it in that short amt of time, I’d just refrigerate it.

      Reply
      • MaryB says

        12.20.14 at 7:33 pm

        Thanks so much!

        Reply
  24. BETTY says

    09.05.14 at 4:07 pm

    i understand what jt is an alcohol can the amareta besubtusted for something non alchol

    Reply
    • Paula says

      09.05.14 at 10:08 pm

      you can use 2 T almond extract, it won’t be exactly the same, but close

      Reply
  25. Kristen says

    08.25.14 at 11:15 am

    Pound cake is one of my favorite desserts – love this version!

    Reply
    • Paula says

      08.25.14 at 11:17 am

      Mine too, Kristen. Thanks!

      Reply
  26. Baby June says

    07.26.14 at 7:50 am

    That looks amazing! Love the amaretto flavors. 🙂

    Reply
    • Paula says

      07.26.14 at 8:48 am

      Thanks so much! Have a great weekend!

      Reply
  27. Lynn says

    01.09.14 at 9:23 am

    That’s is a beautiful pound cake; it’s exactly how a pound cake should look. I can only imagine how good it is with those wonderful ingredients. I’m definitely pinning this recipe for later.

    Reply
    • Paula says

      01.09.14 at 11:01 am

      Thank you! I love love to make Pound Cakes!

      Reply
  28. Gloria // Simply Gloria says

    08.18.13 at 7:33 pm

    Oh my, Paula…this is making my mouth water! My mother grew up in the south…so in Idaho we were about the only family that ate and knew what biscuits (with gravy) and pound cake was. This is an amazing flavor…looks so moist, too. Pinned!

    Reply
    • Paula says

      08.18.13 at 8:25 pm

      Thank you! This is 1 of my 2 favorite Pound Cake recipes and I’ve tried a lot! Isn’t it funny how regional food is? Southerners do eat some strange things even to me and I grew up here! 🙂

      Reply
  29. Krista @ joyfulhealthyeats says

    08.18.13 at 2:31 pm

    Ok. Love Love LOVE Amaretto! This would be perfect with some fresh berries, great dessert Paula! Thanks for sharing at Show Stopper Saturdays!

    Reply
    • Paula says

      08.18.13 at 6:04 pm

      Thank you!

      Reply
  30. Miz Helen says

    08.04.13 at 6:50 pm

    We southern girls do like our Pound Cake and this one is a sure winner! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

    Reply
  31. April @ The 21st Century Housewife says

    07.04.13 at 10:53 am

    I love pound cake too, and adding Amaretto is an inspired idea! Your cake looks beautiful. Thank you for sharing it 🙂

    Reply
    • Paula says

      07.04.13 at 8:43 pm

      Thanks so much, April. I made another Pound Cake that should be out next week some time, I love making them!

      Reply
  32. Krista @ joyfulhealthyeats says

    07.01.13 at 7:30 pm

    All I have to say is yum! I love amaretto anything, so this is definitely on my must make list! 🙂 Thanks Paula!

    Reply
    • Paula says

      07.01.13 at 8:26 pm

      Thank you!! It’s so good, I do think this is my very favorite. Thanks or visiting, have a fun holiday!

      Reply
  33. Kesha of We Got Kidz says

    06.30.13 at 10:50 pm

    Amaretto pound cake… Gah! You’ve got me salivating over here girl. And I was literally laughing out loud at the 12 “de-shelled” eggs. Glad he knew you’d put them to good use. 🙂
    New friend visiting from SITs 🙂

    Reply
    • Paula says

      07.01.13 at 3:56 am

      I am really surprised he didn’t throw the eggs away, so random, but happy now it happened. Headed over to your blog!

      Reply
  34. Heather Who Needs a Cape? says

    06.29.13 at 9:53 pm

    Paula – this looks so good – you have to come over to Super Sunday at Who Needs a Cape and share it!

    Reply
  35. Annamaria @ Bakewell Junction says

    06.29.13 at 7:36 pm

    Your pound cake looks delicious.
    Annamaria

    Reply
    • Paula says

      06.29.13 at 8:13 pm

      Thank you so much!!

      Reply
  36. Claire @ A Little Claireification says

    06.29.13 at 2:25 pm

    Ha – and I am the last to say thanks so much for sharing this at our “Best Of The Weekend party”! This looks DELICIOUS!!!
    Pinning!
    Have a great weekend, Paula!!
    xoxo

    Reply
    • Paula says

      06.29.13 at 2:35 pm

      Girl, you’re ok! Thanks for stopping by!

      Reply
  37. Lynn@Southern Direction says

    06.29.13 at 1:07 pm

    I’m not sure if you had me with Amaretto or pound cake….but I surely pinned this.

    Reply
    • Paula says

      06.29.13 at 1:46 pm

      hehe, Thank you!!! It’s so darn good, I hope you enjoy it as much as I do.

      Reply
  38. AnnMarie says

    06.29.13 at 9:25 am

    Amaretto is one of my favorite flavors and pound cake one of my favorite cakes! Wow, does this sound good! Thanks for sharing it! Just to be sure, it has NO calories, right?!!? This is one recipe that I will gladly NOT notice the calorie count!

    Reply
    • Paula says

      06.29.13 at 9:30 am

      I took all the calories out! Considering I have half this cake, I need zero calories!

      Reply
  39. Suzette says

    06.29.13 at 7:48 am

    I would love to be your taste tester…
    Visiting from The SITS Girls.

    Reply
    • Paula says

      06.29.13 at 7:50 am

      I would sure let you! Thanks for coming by

      Reply
  40. Shannon {Cozy Country Living} says

    06.29.13 at 6:54 am

    Oh, this looks so good! I love amaretto flavored desserts! I can’t wait to try this:)

    Reply
    • Paula says

      06.29.13 at 7:20 am

      I hope you like it, it’s my favorite! Thanks for stopping by!

      Reply
  41. lisa@cookingwithcurls says

    06.28.13 at 10:19 pm

    Now you are talking my language Paula! I love Amaretto, I love cake, and you know I love putting the two together 🙂 I see Cindy beat me here 🙂

    Reply
    • Paula says

      06.28.13 at 10:30 pm

      You and Cindy both are welcome to come hangout!! Girl, I LOVE this cake, you will too, you like to bake. I would only bake if I could get away with it! 🙂 Thanks for the party!

      Reply
  42. Cindy Eikenberg says

    06.28.13 at 7:58 pm

    Paula, I am a pound cake fanatic and this sounds pretty awesome! Thank you for sharing and joining us at Best of the Weekend – we love having you!!! Pinning!

    Reply
    • Paula says

      06.28.13 at 8:12 pm

      So happy to see you at the party! Thanks for hosting!

      Reply
  43. Joan - My Cookie Clinic says

    06.28.13 at 3:00 pm

    Paula, Our favorite after-dinner drink is Amaretto! I definitely have to bake this Amaretto Pound Cake. My husband will go nuts over this cake!

    Reply
    • Paula says

      06.28.13 at 3:03 pm

      Thank you! I love Amaretto Sours! Let’ me know how the cake turns out. I just love it, hope you guys do too!

      Reply
  44. jodi stewart says

    06.28.13 at 12:57 pm

    Oh no! I’m so glad I saw your amazing post now and not 3 hours ago when I was will-power battling the gluten free pound cake mix at Whole Foods. I would have lost for sure! I thought you were going to say your friend needed the shells to feed his chickens. We used to do that (when we had chickens) to firm up their egg shells. I’ve never heard that for tomatoes. But if you saw my tomato plants, you’d know I haven’t done a whole lot of research into growing tomatoes. What did you do with the other 6 eggs?

    Reply
    • Paula says

      06.28.13 at 2:14 pm

      I made cupcakes for the camp that my son was attending. I made 3 batches/75 cupcakes! whew. And can you believe I didn’t even eat one?!

      Reply
      • jodi stewart says

        06.28.13 at 2:21 pm

        Not even the batter? 😉

        Reply
        • Paula says

          06.28.13 at 2:52 pm

          oh yeah, always got to have some batter! 🙂

          Reply
  45. tanya says

    06.28.13 at 6:51 am

    Oh my gosh Paula, I can’t be believe I have never made a pound cake! Thanks to you, thats about to change! I’ve been inspried to try something new! Looks wonderful.

    Reply
    • Paula says

      06.28.13 at 7:55 am

      Yayyyy!!! That’s what I love to do – inspire. Girl, just let me warn you, you will not be able to stay away. I gave half of this cake away so I wouldn’t eat it.

      Reply
  46. Debbie says

    06.27.13 at 11:27 pm

    This looks divine! (Bet it tastes that way too!) Thanks so much for sharing this recipe – I adore anything almond flavored and even though I’ve been making pound cakes since I was 11, I’ve never seen this recipe! (That’s been like 43 years ago!)
    Can’t wait to try it!

    Deb

    Reply
    • Paula says

      06.28.13 at 4:05 am

      I don’t know if another Ameretta Cake is out there, I tweaked an old recipe to come up with it. I absolutely love this cake. Hope you enjoy it!

      Reply

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