Cats & Kittens and Friends

03/27/2025

08/01/2024

With Robin Robinson – I just got recognized as one of their top fans! 🎉

08/01/2024

They can be vital signs to look out for.

08/01/2024

08/01/2024

08/01/2024

😍🍓 Strawberry Cheesecake Poke Cake 🍰
Indulge in this easy poke cake topped with fluffy cheesecake mousse, graham cracker crumbs, and fresh strawberries. Perfect for any summer event!

Ingredients:

For the Cake:

1 strawberry cake mix
1 (14 oz) can sweetened condensed milk
1 (11.75 oz) jar strawberry ice cream topping
For the Topping:

4 oz cream cheese, softened
1 cup milk
1 (3.3 oz) box instant cheesecake pudding
1 (8 oz) container Cool Whip, thawed
1/2 cup graham cracker chunks
Fresh strawberries, sliced
Directions:

1️⃣ Bake Cake:

Preheat oven to 350°F (175°C). Spray a 9x13 pan with nonstick spray.
Prepare the strawberry cake mix according to package instructions. Bake for about 28 minutes.
2️⃣ Poke and Soak:

Cool the cake for 3-4 minutes, then poke holes all over the top with a large fork.
Slowly pour the sweetened condensed milk over the top, letting it soak in.
Pour the strawberry ice cream topping over the cake, using a spatula to spread it into the holes.
Refrigerate until completely chilled.
3️⃣ Prepare Topping:

In a mixing bowl, beat the cream cheese until creamy.
Whisk together the pudding mix and milk, then add to the cream cheese and beat again.
Fold in the Cool Whip gently until fully combined.
4️⃣ Assemble:

Spread the cheesecake topping over the chilled cake.
Refrigerate until ready to serve.
5️⃣ Serve:

Right before serving, sprinkle with graham cracker chunks and top with sliced fresh strawberries.
Enjoy this delightful Strawberry Cheesecake Poke Cake as a refreshing treat for any occasion! 🍓🍰

08/01/2024

🍫🍇 White Chocolate Blueberry Cheesecake 🍇🍫
A perfect blend of creamy white chocolate and tangy blueberry swirl.
Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
2 tsp vanilla extract
1 cup white chocolate chips, melted and cooled
1 cup blueberry puree
Garnish:
Fresh blueberries
Mint leaves
Directions:
Preheat and Prepare: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the Crust: Combine graham cracker crumbs and melted butter. Press into the pan to form an even crust.
Prepare the Filling: Beat cream cheese and sugar until smooth and creamy. Add sour cream, eggs, and vanilla extract, mixing well after each addition.
Divide and Flavor: Divide the batter in half. Stir melted white chocolate into one half and blueberry puree into the other half.
Swirl and Bake: Pour alternating spoonfuls of both batters over the crust. Swirl with a knife for a marbled effect. Bake for 50-60 minutes until the center is set. Cool in the oven with the door slightly open for 1 hour.
Chill and Serve: Refrigerate for at least 4 hours or overnight. Garnish with fresh blueberries and mint leaves before serving.
Prep Time:
380 Kcal
Tips:
Use room temperature ingredients for a smoother filling.
Avoid over-mixing to prevent cracks.
Gradual cooling helps prevent surface cracks.

08/01/2024

🍒 Cherry Cheesecake Chimichangas 🌯
Delicious crispy chimichangas filled with creamy cheesecake and cherry pie filling, rolled in cinnamon-sugar!
Ingredients:
8 (8-inch) flour tortillas
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (21 oz) can cherry pie filling
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Oil for frying
Directions:
Prepare Filling:
In a medium bowl, mix 8 oz cream cheese, 1/2 cup sour cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
Fold in 1/2 cup cherry pie filling.
Fill Tortillas:
Lay out an 8-inch flour tortilla and spoon 2-3 tablespoons of the cheesecake mixture onto the center.
Add a spoonful of cherry pie filling on top.
Fold in the sides and roll up the tortilla tightly to form a burrito shape. Secure with a toothpick if needed.
Fry Chimichangas:
Heat oil in a deep skillet over medium heat.
Fry each chimichanga until golden brown and crispy, about 2-3 minutes per side.
Remove from oil and place on paper towels to drain excess oil.
Coat in Cinnamon-Sugar:
In a shallow dish, mix 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.
Roll each warm chimichanga in the cinnamon-sugar mixture until fully coated.
Serve:
Enjoy warm or at room temperature, optionally served with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Key Takeaway: These Cherry Cheesecake Chimichangas are a delightful fusion of crispy tortillas and creamy cheesecake, perfect for satisfying your sweet tooth!

08/01/2024

🧁 Raspberry Cheesecake Cupcakes 🍰
Delight in these creamy raspberry cheesecake cupcakes with a graham cracker crust and raspberry compote topping!
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
Cheesecake Filling:
2 cups cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1 cup fresh raspberries
2 tbsp raspberry jam
Raspberry Compote:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch dissolved in 1 tbsp cold water
Directions:
Preheat Oven:
Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
Prepare Crust:
Mix graham cracker crumbs with melted butter.
Press the mixture into the bottom of each cupcake liner.
Make Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, then mix in vanilla and sour cream.
Fold in fresh raspberries and raspberry jam without overmixing.
Bake Cupcakes:
Fill the liners with the cheesecake mixture.
Bake for 20-22 minutes. Let them cool.
Prepare Raspberry Compote:
Combine raspberries, sugar, and lemon juice in a saucepan.
Cook until berries break down. Add cornstarch mixture and stir until thickened.
Top Cupcakes:
Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
Enjoy these delicious raspberry cheesecake cupcakes for a sweet and fruity treat! 🍇🧁

08/01/2024

Cinnamon Sugar French Toast Muffins Recipe ✨🥞
Upgrade your breakfast with these crispy, golden-brown muffins filled with the sweetness of cinnamon and sugar!

Description:
Crispy on the outside, fluffy inside, and coated in cinnamon sugar.

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
Optional Toppings:

Whipped cream
Powdered sugar
Fresh berries
Maple syrup
Chopped nuts
Directions:
1. Prepare Muffin Batter:

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
In a large bowl, whisk together melted butter, milk, eggs, nutmeg, and vanilla extract.
Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
2. Cook the Muffins:

Divide batter evenly among muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
3. Cinnamon Sugar Coating:

In a shallow dish, mix together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.
While muffins are still warm, dip tops into the cinnamon sugar mixture, pressing gently to adhere.
4. Make it Crispy:

For a crispy top, bake muffins for an additional 2-3 minutes. Keep an eye on them to avoid overcooking.
5. Store and Reheat:

Store cooled muffins in an airtight container at room temperature for up to 3 days.
Reheat in the microwave or oven until warm and crispy.
Enjoy these delicious Cinnamon Sugar French Toast Muffins with your favorite toppings!

08/01/2024

😋🍑🍰 Refreshing Summer Peach Plum Cheesecake 🍰🍑😋

A delightful and refreshing no-bake cheesecake perfect for the summer, featuring juicy peaches and plums with a creamy filling.

Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
2 cups sliced fresh peaches
2 cups sliced fresh plums
1/4 cup peach jelly, melted for drizzling
Directions:

Prepare the Crust:

In a medium bowl, combine graham cracker crumbs and melted butter until well mixed.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Chill in the refrigerator for at least 30 minutes.
Make the Cream Cheese Filling:

In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Assemble the Cheesecake:

Pour half of the cream cheese mixture over the chilled crust, spreading evenly.
Arrange a layer of sliced peaches and plums over the cream cheese layer.
Pour the remaining cream cheese mixture over the fruit layer, spreading evenly to cover the fruit.
Top the cheesecake with additional sliced peaches and plums for decoration.
Add the Finishing Touch:

Drizzle the melted peach jelly over the top for a glossy finish.
Chill and Serve:

Chill the cheesecake in the refrigerator for at least 4 hours or until set.
Slice and serve.
Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 30 minutes

Enjoy this refreshing and fruity Summer Peach Plum Cheesecake, perfect for warm days and special occasions! 🍑🍰