เว็บไซต์คืออะไร?

https://www.facebook.com/115172061461465/

Crazy Cat Corner

💙🤍 🤍💙

28/08/2025

Camouflage

24/08/2025

Endless cuddles

13/08/2025

💯👌🩵

16/09/2024

🍗 Chicken Bubble Biscuit Bake 🍞

Ingredients:

2 cups shredded cheddar cheese, divided
3 cups shredded cooked chicken
2 tablespoons ranch seasoning mix
2 cans cream of chicken soup
1/4 cup cooked bacon, crumbled
1 1/2 cups sour cream
12 oz refrigerated biscuits (1 can)

Instructions:

Preheat Oven:
Set your oven to 350°F (175°C) and let it warm up while you prepare the dish.

Prepare Chicken Mixture:
In a large mixing bowl, combine the sour cream, cream of chicken soup, shredded chicken, ranch seasoning mix, 1 cup of cheddar cheese, and crumbled bacon. Stir until all ingredients are well mixed.

Prepare Biscuits:
Take the refrigerated biscuits and cut each one into four pieces. Gently fold these biscuit pieces into the chicken mixture, ensuring they are evenly distributed.

Assemble Casserole:
Pour the chicken and biscuit mixture into a well-greased 9x13-inch baking dish. Spread it out evenly and sprinkle the remaining 1 cup of shredded cheddar cheese on top for that extra cheesy goodness.

Bake:
Place the dish in the preheated oven and bake for 25-35 minutes, or until the biscuits are fully cooked through, and the casserole is bubbly and golden brown on top.

Serve:
Once done, let the casserole cool for a few minutes. Serve warm and enjoy the cheesy, savory delight of this Chicken Bubble Biscuit Bake!

⏰ Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8 servings

16/09/2024

🐔 Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms 🍄

Ingredients:

4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
4 slices of bacon, chopped
1 tablespoon olive oil
1 cup mushrooms, sliced
2 cloves garlic, minced
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Instructions:

Season the Chicken: Generously coat the chicken breasts with garlic powder, onion powder, salt, and pepper to enhance their flavor.

Cook the Bacon: Heat a large skillet over medium heat and cook the chopped bacon until crispy. Once done, remove the bacon and set it aside, but keep the flavorful bacon grease in the skillet.

Cook the Chicken: Add olive oil to the same skillet with the bacon grease. Over medium-high heat, cook the chicken breasts for about 6-7 minutes on each side until they are golden brown and fully cooked. Set the chicken aside once done.

Sauté the Mushrooms and Garlic: In the same skillet, add sliced mushrooms and sauté them until softened, roughly 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.

Add Spinach and Cream: Toss in the fresh spinach and cook until wilted. Pour in the heavy cream, add grated Parmesan cheese, and sprinkle in Italian seasoning. Allow the sauce to simmer and thicken for about 3-4 minutes.

Combine and Serve: Return the chicken breasts to the skillet, spooning the creamy spinach and mushroom sauce over them. Top with crispy bacon pieces. Serve hot and relish the rich flavors of your Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 servings

16/09/2024

🍪 Gooey Reese's Cheesecake Cookies 🍪

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
4 oz cream cheese, softened
1 cup mini Reese’s Pieces
1/2 cup Reese’s Peanut Butter Cups, chopped
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips, melted (for drizzling)

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.

Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.

Add Egg and Vanilla: Beat in the egg and vanilla extract until they are well incorporated.

Blend in Cream Cheese: Add the softened cream cheese and mix until the batter is smooth and creamy.

Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until everything is just combined. Do not overmix.

Fold in the Reese's and Chips: Carefully fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips to the dough.

Shape the Dough: Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.

Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. The cookies should have a gooey texture.

Add the Chocolate Drizzle: After removing the cookies from the oven, drizzle them with the melted semi-sweet chocolate chips while they are still warm.

Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these decadent treats!

Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

16/09/2024

🍄 Sausage Stuffed Mushrooms 🍄

Ingredients:

18 mushrooms, stems removed
3 tablespoons butter, divided
1/2 cup onion, finely diced
1 teaspoon garlic, minced
8 ounces mild Italian sausage, casings removed
4 ounces cream cheese, softened
1/4 cup Parmesan cheese, grated
1/2 cup Monterey Jack cheese, shredded
1/4 cup parsley, chopped, divided
1/3 cup panko breadcrumbs
Cooking spray

Instructions:

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Spray a sheet pan with cooking spray and arrange the mushroom caps, open side up, on the pan.

Cook the Aromatics: In a medium-sized pan over medium heat, melt 1 tablespoon of butter. Add finely diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes soft and translucent. Remove from the pan and set aside.

Cook the Sausage: In the same pan, add the Italian sausage (with casings removed) and cook for 5-6 minutes, breaking it apart with a spatula or spoon until it is fully cooked and browned.

Mix the Filling: In a mixing bowl, combine the cooked sausage, onion and garlic mixture, softened cream cheese, grated Parmesan cheese, shredded Monterey Jack cheese, and 3 tablespoons of chopped parsley. Stir well until all ingredients are evenly blended.

Stuff the Mushrooms: Generously spoon the sausage and cheese mixture into each mushroom cap, filling them completely.

Prepare the Breadcrumb Topping: Melt the remaining 2 tablespoons of butter in a small bowl. Stir in the panko breadcrumbs until they are fully coated in butter.

Top and Bake: Sprinkle the buttery breadcrumbs over the stuffed mushrooms. Place the pan in the preheated oven and bake for 20 minutes or until the tops are golden brown and the mushrooms are tender.

Serve: Garnish the stuffed mushrooms with the remaining chopped parsley for a fresh pop of color. Serve them warm and enjoy!

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 18

16/09/2024

🍌 No-Bake Mini Banana Cream Pies 🥧

Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 package (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
Whipped cream, for topping
Honey, for drizzling

Instructions:

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well mixed and moist.

Form the Mini Pie Crusts: Press this mixture evenly into the bottom and up the sides of a muffin tin to create mini pie crusts. Place in the refrigerator for at least 1 hour to set.

Make the Banana Pudding: In a large bowl, whisk together the instant banana cream pudding mix with the cold milk until it thickens. Let it chill in the fridge for about 5 minutes.

Prepare the Whipped Cream: In a separate bowl, whip the heavy cream along with the powdered sugar and vanilla extract until it forms stiff peaks.

Combine Pudding and Whipped Cream: Gently fold half of the whipped cream into the banana pudding mixture, combining them well.

Fill the Crusts: Spoon the creamy banana pudding mixture into the chilled mini pie crusts, filling each to the top.

Top and Garnish: Add a dollop of the remaining whipped cream on top of each pie. Garnish with a few slices of banana and a drizzle of honey for an extra touch of sweetness.

Serve and Enjoy: Refrigerate until ready to serve, and enjoy these delicious, no-bake treats!

Prep Time: 20 minutes | Total Time: 20 minutes (plus chilling time) | Servings: 12 mini pies

16/09/2024

🍗 Chicken Parmesan 🍅

Ingredients:

4 chicken breast fillets
1 cup regular flour
2 beaten eggs
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp dried basil leaves
1 tsp dried oregano
1/2 tsp garlic powder
Salt and pepper, to taste
1/2 cup olive oil
1 cup tomato-based marinara sauce
1 cup shredded mozzarella cheese

Instructions:

Preheat the Oven: Set your oven to 400°F (200°C) to get it nice and hot.

Prepare the Chicken: Place the chicken breasts on a cutting board. Use a meat mallet to pound each piece to an even thickness for consistent cooking.

Set Up a Breading Station: Arrange three shallow dishes in a row. Fill the first dish with flour, the second with beaten eggs, and the third with a mix of breadcrumbs, Parmesan cheese, basil, oregano, garlic powder, salt, and pepper.

Bread the Chicken: Take each chicken breast and coat it in the flour, shaking off any extra. Next, dip it into the beaten eggs, then press it into the breadcrumb mixture, ensuring it is evenly coated.

Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Cook the chicken breasts for about 2-3 minutes on each side until they are golden brown.

Bake to Perfection: Place the browned chicken breasts in a baking dish. Spoon marinara sauce over each piece and sprinkle with shredded mozzarella cheese. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbling.

Serve and Enjoy: Serve hot with extra marinara sauce on the side. Enjoy the crispy, cheesy, and savory delight!

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

16/09/2024

🍥 CINNAMON ROLL PANCAKES 🍥

🥄 Ingredients:

For Pancakes:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon canola oil
1 large egg, lightly beaten
For Cinnamon Filling:

1/2 cup butter, melted
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
For Cream Cheese Glaze:

4 tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

📝 Instructions:

Prepare Cinnamon Filling:

In a medium bowl, mix the melted butter, brown sugar, and ground cinnamon until well combined.
Pour the mixture into a small zip-top baggie, squeeze out the excess air, and set it aside.
Prepare Pancake Batter:

In a separate medium bowl, whisk together the flour, baking powder, and salt.
Add the milk, canola oil, and lightly beaten egg to the dry ingredients. Whisk until just combined (a few lumps are okay).
Prepare Cream Cheese Glaze:

In a microwave-safe bowl, melt the butter and cream cheese together, stirring until smooth.
Add the powdered sugar and vanilla extract, whisking until smooth and well blended. Set aside.
Cook Pancakes:

Heat a large skillet or griddle over medium-low heat and spray with non-stick cooking spray.
Pour about 1/2 cup of pancake batter onto the skillet.
Snip a small corner off your zip-top bag containing the cinnamon filling and pipe a spiral onto the top of each pancake.
When bubbles begin to form on the surface, carefully flip the pancake and cook for another 1-2 minutes, until lightly browned.
Transfer the cooked pancakes to a baking sheet and keep them warm in the oven while you finish cooking the remaining batter.
Serve:

To serve, drizzle the warm cream cheese glaze generously over the top of each pancake.
Enjoy these decadent cinnamon roll pancakes hot for the ultimate breakfast treat!

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

16/09/2024

🥖 French Dip Biscuits 🥖

Ingredients:

1 pound ground beef
1 can (10.5 oz) beef consommé
1 can (8 ct.) refrigerated biscuit dough
1 cup shredded Swiss cheese
1 packet au jus gravy mix
1 tablespoon Worcestershire sauce
Salt and pepper, to taste

Instructions:

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

Cook the Beef: In a skillet over medium heat, cook the ground beef until it is fully browned. Be sure to drain any excess fat to keep the dish from becoming greasy.

Simmer with Consommé and Seasonings: Add the beef consommé, Worcestershire sauce, a pinch of salt, and a dash of pepper to the skillet. Allow the mixture to simmer for about 5 minutes so the flavors can meld together.

Prepare the Biscuits: While the beef mixture simmers, flatten each piece of refrigerated biscuit dough into a disc. Spoon a generous amount of the beef mixture and a sprinkle of Swiss cheese onto the center of each dough disc.

Seal the Biscuits: Carefully fold the dough over the filling, pinching the edges together to seal it completely. This helps keep all that deliciousness inside!

Bake: Place the filled biscuits onto a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.

Prepare the Au Jus Gravy: While the biscuits bake, prepare the au jus gravy according to the instructions on the packet. This will be used for dipping!

Serve and Enjoy: Serve the warm, golden-brown biscuits with the hot au jus gravy on the side for dipping. Enjoy the delicious combination of savory beef and melted cheese encased in a soft biscuit.

Prep Time: 15 mins | Total Time: 35 mins | Servings: 8

16/09/2024

🍕 Sopressata & Fennel Deep-Dish Pizza with Cherry Peppers 🍕

Ingredients:

½ recipe Deep-Dish Pizza Dough
Unsalted butter, softened
1 ¼ cups shredded part-skim mozzarella
1 ¼ cups shredded aged provolone
4 oz thinly sliced sopressata
1 cup thinly sliced fennel bulb
¼ cup minced jarred cherry peppers, drained and blotted dry
1 cup Deep-Dish Pizza Sauce
¼ cup grated Parmesan
Chopped fennel fronds
Additional Deep-Dish Pizza Sauce for serving

Instructions:

Preheat & Prepare: Preheat your oven to 450°F, placing a pizza stone on the bottom rack. Generously coat a 10-inch cast-iron skillet with softened butter.

Roll Out the Dough: Roll the deep-dish pizza dough into a 12-inch circle on a dry surface, ensuring it is about ¼-inch thick. Carefully transfer the dough to the prepared skillet, pressing and tucking it into the corners and up the sides of the skillet. Use a fork to dock the dough all over.

Blind Bake the Crust: Line the dough with foil, leaving the edges exposed. Fill the crust with dried beans or pie weights. Place the skillet on the pizza stone and bake for 5 minutes. Remove the foil and beans, and bake for an additional 5 minutes until the crust is lightly golden.

Layer the Toppings: In a bowl, mix together the mozzarella and provolone cheeses. Sprinkle the cheese mixture evenly over the baked crust. Layer with slices of sopressata, thinly sliced fennel, and minced cherry peppers. Pour 1 cup of the deep-dish pizza sauce over the toppings, then sprinkle grated Parmesan over the top.

Bake the Pizza: Return the skillet to the pizza stone and bake until the cheese is bubbly and beginning to brown, about 30 minutes. Once baked, let the pizza rest for 10 minutes to settle, and blot any excess oil with a paper towel.

Finish & Serve: Garnish the pizza with chopped fennel fronds. Slice and serve with additional deep-dish pizza sauce on the side for dipping.

Prep Time: 30 mins | Total Time: 1 hour | Servings: 8