Angie Mamma's Kitchen

Happy Palm Sunday 2024

Homemade coffee creamer

Ingredients:

14 ounces of sweetened condensed milk

2 cups of milk

1/3 cup flavored optional syrup

Vanilla extract

Directions:

Mix it all up – ENJOY!

Here are other flavor combos:

French vanilla – 2 teaspoons vanilla extract

Almond Chocolate – Cocoa Powder and Almond Extract

Strudel cake – 1 tbsp cinnamon, vanilla and almond extract

Cinnamon Cake – 2 tsp cinnamon, 2 tsp vanilla extract

Almond Joy – 1 tsp coconut extract, 1 tsp almond extract, 2 tbsp chocolate syrup

Caramel – Just add caramel lol

Honey Vanilla – 1/4 cup honey, 1 tsp vanilla (yeah…it’s simple)

German Strudel – Equal parts cinnamon, vanilla, and almond

1-2-3 Just Like That Cake.

You need two boxes of cake mix. One can be any flavor you prefer, but one MUST be Angel Food cake mix.

Mix them together or shake them together.

Store the mixture in an airtight container until you get the urge for dessert.

Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water.

Microwave it for one minute and you will have a single serving of cake!

Top with ice cream, whipped cream or fruit compote.

Patti LaBelle's Simple Roasted Vegetable Medley Is Worth Singing About!

Crafted with just a handful of simple yet vibrant ingredients, this recipe is poised to become a shining star in your kitchen, beckoning you to savor its delightful goodness repeatedly. Here's how to make it.

Ingredients:
3 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
3 medium zucchini, cut into 1/2-inch rounds
1 medium onion, cut into large chunks
1 medium butternut squash, peeled and cut into 1-inch chunks
1/2 tablespoon olive oil
3 tablespoons minced garlic
Pink Himalayan salt and freshly ground black pepper

Instructions:
Preheat the oven to 375 degrees F.
Mix together the carrots, celery, zucchini, onions, and squash in a large bowl.
Coat a large roasting pan with the olive oil. Spread out half of the vegetables in the pan. Scatter with half of the garlic and season with 1/2 teaspoon each salt and pepper. Add the other half of the vegetables in a second layer, scatter with the remaining garlic, and season again with 1/2 teaspoon each salt and pepper.
Cover the pan with foil and roast until the vegetables are tender, 25 minutes.

Tips for Making Patti's Roasted Vegetable Medley
1. Add garlic powder. This will enhance the garlic-y flavor of the roasted vegetables.

2. Broil at the end. This helps amp up the flavor and add a little color to the vegetables.

I Tried the New Kraft Singles Flavors, and My Grilled Cheese Will Never Be the Same.

Kraft recently announced the addition of three new flavors to the Kraft Singles lineup: Jalapeño, Garlic & Herb, and Caramelized Onion. I was equally excited and surprised, as this is the first time the brand has debuted new flavors in almost a decade.

Not since the introduction of Pepper Jack and Sharp Cheddar had Kraft given me such a good reason to make this many grilled cheese sandwiches in one sitting.

Kraft Singles in hand, I grabbed some butter and got to work preparing a grilled cheese feast.

Caramelized Onion flavor, which was definitely the most subtle of the three. Where the others hit you with a bold punch of flavor, the Caramelized Onion Kraft Singles felt like a gentle way to step up the flavor of a traditional sandwich.

Yep! Grilled Cheese Will Never Be the Same.

Mississippi Slow Cooker Roast Beef. Yeeeep yep yep yep!

Ingredients:
3- pound chuck roast
1- ounce packet of dry ranch seasoning mix
1- ounce packet of dry au jus gravy mix
1 packet of Lipton Onion soup.
6 tbsp butter
1/4 cup water
5-6 pepperoncini

Instructions:
Add 1/4 cup of water into the insert of your slow cooker then place the chuck roast on top.

Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus and onion soup mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.

Cook on low for 8 hours.
Shred and serve with gravy

Travis Kelce Loves This Super Bowl Food—And Here's His Mom’s Recipe
No matter if you’re rooting for a team or not, everyone can probably agree that the Super Bowl is one of the best food holidays of the year. Yes, Thanksgiving has a huge, carb-loaded dinner, and the Fourth of July shows off your barbecuing skills, but what other occasion can you load your plate solely with snacks and appetizers other than Super Bowl Sunday? It’s like the ultimate girl dinner day.

Mama Kelce’s 7-Layer Dip
Serves 8-10

Ingredients

3 ripe avocados, diced

Juice of 1 lime

Salt

16 oz can refried beans

12 oz Heluva Good! Jalapeño Cheddar Dip, divided

1 cup shredded cheddar cheese

1½ cups pico de gallo salsa, drained

¼ cup jalapeño slices

¼ cup sliced black olives (Optional because I hate olives)

Instructions

1. In a medium bowl, add your diced avocados and lime juice. Season with a couple pinches of salt. Reserve until you’re ready to assemble your dip.

2. Place the refried beans on the bottom of your serving dish and spread in an even layer.

3. Add the Heluva Good! Jalapeño Cheddar Dip on top of the refried beans. Reserve 3 tablespoons of dip and spoon into a small plastic zip-top bag.

4. Sprinkle the shredded cheese evenly over the dip layer.

5. Add your diced avocados on top and then add the drained pico de gallo salsa.

6. Cut the tip of the plastic bag containing the reserved dip. Drizzle the dip on top of the pico de gallo.

7. Top with the jalapeños and black olives. Serve and enjoy!

You'll thank me later for this, parmesan oil dip.

This recipe for sesame Street's Cookie Monster Famous Cookie Dough appeared in Big Bird’s Busy Book in the 1970s.

Prep Time: 1 hr 10 minutes
Cook Time: 8-10 mins
Yield: unknown
You will need an UN-GREASED baking tray

Ingredients:
¾ cup unsalted butter or margarine, softened
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Who's going to try it?

It's a great wintery day for ground beef and tomato macaroni soup!

Basically, it's comfort in a bowl, and you’re likely to find some bubbling away on the stovetop in my kitchen.

INGREDIENTS
▢2 tablespoons vegetable oil
▢1 medium yellow onion, finely chopped
▢1 green bell pepper, finely chopped
▢2 cloves garlic, minced
▢1 pound ground beef
▢2 teaspoons chili powder
▢2 teaspoons dried oregano
▢1 teaspoon salt
▢1/2 teaspoon black pepper
▢2 (10.75-ounce) cans condensed cream of tomato soup
▢1 (15-ounces) can diced tomatoes undrained
▢32 ounces beef broth
▢4 cups water
▢2 cups uncooked pasta

INSTRUCTIONS:
Heat the vegetable oil (2 tablespoons) in a large pot over medium-high heat. Add the onions (1), green bell pepper (1), and garlic (2 cloves) and saute until the onion mixture begins to soften about 5-6 minutes.
Add the ground beef (1 pound), crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat.
Add the chili powder (2 teaspoons), oregano (2 teaspoons), salt (1 teaspoon), and pepper (1/2 teaspoon) and cook over medium heat for 1-2 minutes.

Add condensed cream of tomato soup (2 (10.75-ounce) cans), diced tomatoes with their juice (1 (15-ounces) can), beef broth (32 ounces), and water (4 cups).
Bring to a boil, add pasta (2 cups). Reduce heat and cover and simmer until the pasta is just al dente. Adjust seasoning and serve.

Ohhh rich the creamy taste of homemade pistachio ice cream made with real pistachios, its distinct flavor sets it apart from any other ice cream flavor and because I love making ice cream from scratch all year round!

I know it's cold 🥶 but this is so good especially on a warm piece of pound cake!

Chinese takeout: Shrimp Fried Rice
w/Shrimp Egg Rolls and homemade Sweet and Sour Sauce
it's just that kind of day!

Rainbow lobster AKA the Tropical rock lobster (Panulirus ornatus), a large spiny lobster with 11 larval stages which has a wide geographical range in the Indo-Pacific, from the Red Sea and KwaZulu-Natal in the weѕt to Japan and Fiji in the east. These lobsters can be found at shallow depths, typically no deeper than 50 m. They migrates annually from the Torres Strait to Yule Island in the Gulf of Papua to breed.

The breeding season for P. Ornatus ѕtгetсһeѕ from November to March or April.
After migration to the Gulf of Papua, the sexes segregate by water depth. Males enter shallower water and females enter deeper water until the eggs have hatched. Female P. Ornatus produce up to three broods with a reduction in the size of each subsequent brood.... There is no return migration of breeding adults.

And yes, I would cook and eat one with hot drawn budder! 🦞 🧈🍴

Can you even believe it's almost Valentine’s day?!

Here are a few charcuterie boards for your loves ♥️

Make Pancakes with Homemade Pancake Mix for best pancakes at home.

Mix: In a medium bowl mix together 1 cup of milk 1 egg and 2 Tablespoons of oil.

Add in 1 cup of pancake mix and stir till combined.

Cook: Drop by 1/4 cups in a heated buttered skillet on medium heat.

**Add bananas or pecans to batter for a nice change.

Santa watch-night hot chocolate ummmm!

Drink of the week: Mr. Grinch

Vodka
Blue curaçao
Orange Juice
Pineapple juice

Recipe: 1oz vodka, .5 oz blue curaçao, fill rest of glass with 1/2 oj, 1/2 pineapple juice. Top with cherries 🎅 oh oh oh!

🍍Easy Sweet Hawaiian Crockpot Chicken! 🍍🌺:

Instructions:
1. Place the chicken breasts in the crockpot.
2. In a bowl, whisk together pineapple juice, soy sauce, honey, ketchup, minced garlic, grated ginger, and red pepper flakes.
3. Pour the sauce over the chicken, ensuring it's well-coated.
4. Add the drained pineapple chunks to the crockpot.
5. Cover and cook on low for 4-6 hours or until the chicken is tender.

* If you prefer a thicker sauce, mix cornstarch with a little water to create a slurry. Stir the slurry into the crockpot during the last 30 minutes of cooking.
Garnish with green onions and sesame seeds.

Peach Cobbler Pound Cakes oh oh oh!

These are all chicken eggs. I'm going to need every one of them to make my Auntie's Bourbon Nut Cakes for holiday for gifting.

PEPPERMINT BARK BROWNIES

For the brownies:
1 1⁄2 sticks Unsalted butter
1 1⁄4 cups Bittersweet chocolate chips (60% cacao)
3 large Eggs
3⁄4 cup Domino Light Brown Sugar
1⁄2 teaspoon Pure vanilla extract
1⁄4 teaspoon Salt
1⁄2 cup All-purpose flour, sifted

For the peppermint frosting
1 stick Unsalted butter, at room temperature
2 cups Powdered Sugar
1⁄4 teaspoon Peppermint extract
2 tablespoons Whole milk

For the bark:
1 1⁄2 cups Bittersweet chocolate chips (60% cacao)
2 tablespoons Unsalted butter
Topping- Peppermint candy canes, crushed

INSTRUCTIONS:
Yields: 16 brownies

Preheat oven to 350°F. Butter and flour an 8x8x2-inch baking pan.

In a small saucepan, melt butter over low heat. Remove from heat and add chocolate. Stir until all chocolate is melted and well combined. Set aside to cool down.

In the bowl of a stand mixer using the whisk attachment, beat at high-speed the eggs, brown sugar, vanilla, and salt. Beat for 5 to 6 minutes until mixture thickens and becomes pale in color. Remove bowl from mixer. Add chocolate mixture in 3 stages and fold into the egg mixture. Fold flour gently into egg-chocolate mixture until well incorporated.

Pour batter into prepared pan. Place in oven and bake for 20 minutes. Do not overbake.

Remove from oven and cool completely. About 1 hour.

Prepare the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until fluffy, about 2 minutes. Add the powdered sugar, peppermint extract, and milk and beat at low speed until all ingredients are combined. Increase speed to medium-high and beat for 2 additional minutes. Once the brownies are completely cooled down, evenly spread the frosting over the brownies. Place in the refrigerator for 15 minutes.

Prepare the bark. In a small saucepan, at low heat melt chocolate chips and butter. Stir until the mixture is well combined. Remove brownie from the refrigerator, and spread the chocolate over the frosting. Sprinkle crushed peppermint candy on top. Let harden before cutting into pieces. Serve.