Cat's Creative Kitchen

This is THE MOST Delicious Cake for summer events. I love this and every time I make this it is such a big hit. https://www.facebook.com/groups/1458790957827272 https://www.facebook.com/catscreativekitchen https://www.pamperedchef.com/pws/cbeaty/?utm_medium=social_kitchen&utm_source=facebook&utm_campaign=sk_recipes

🥞 Pancakes and waffles that'll make you flip! 🥞 Start your day with a fluffy, warm breakfast OR go wild and have it for dinner - because who doesn't love breakfast for dinner, right? 😋 Check out these Buttermilk pancakes & waffles magic tricks here: https://www.facebook.com/groups/1458790957827272 https://www.facebook.com/catscreativekitchen https://www.pamperedchef.com/pws/cbeaty/?utm_medium=social_kitchen&utm_source=facebook&utm_campaign=sk_products

Need a great meal for tonight? Look no further! This recipe is so easy, even your pet cat could make it. 🐱🍽️ 😹https://www.facebook.com/catscreativekitchen https://www.facebook.com/groups/1458790957827272

It is so hard to show you ALL of the WonDerFul products we have at Pampered Chef. I personally am a catalog gal and love flipping pages to look at things. Think it is due to having the Sears Christmas Catalog every year as a kid to see what Santa needed to bring, LOL!
So here is our Virtual Catalog for you to Flip Through! Make a Wish List and connect to me on my website and I will send you a Thank You from me. (No, it does not mean I will hound you to death. 🤣 But I am there if you need help with anything and will be happy to direct you or your loved ones in getting what you really want.)https://issuu.com/pamperedchef/docs/pamperedchef-ss24-us-catalog

I have a Mystery Host Party going guys. Anyone purchasing from this link gets into the drawing to win ALL of the host rewards. We are currently at 1 item 60% off, 3 items 50% off and $50 FREE product. Hop on over and take a look.

Speaking of loving Raspberries--This jam is sooooo easy to make on our Deluxe Cooking Blender. No more buying jams at the store for me.

Raspberry Jam

Prep 5 min

Cook 45 min

Ready in 50 min

This homemade jam is fresh, free of additives and chemicals, and is easily made without the hassle and time commitment of canning. Great for gift-giving!

Ingredients
First Stage
¼ cup (60 mL) water
1 lb. (450 g) fresh raspberries
1 pkg. (1.75 oz./50 g) pectin (about 5 tbsps/75 mL)
Second Stage
2½ cups (625 mL) sugar
Directions
Add the ingredients for the first stage to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Turn the wheel to select the JAM setting; press the wheel to start.

When prompted to “Add”, remove the vented lid cap and carefully add the sugar to the pitcher. Replace the cap and press the wheel to start.
Pour the jam into small containers and allow to cool, uncovered, before refrigerating. Cover and refrigerate for up to 1 month or freeze up to 6 months.
Yield:
2–3 cups (500–750 mL)
servings
Nutrients per serving:
U.S. nutrients per serving (1 tbsp/15 mL): Calories 60, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 15 g, Fiber 1 g, Sugars 13 g, Protein 0 g

Cook's Tips:
This setting has two stages. In the first stage, the blender will heat up the fruit and pectin to 212°F (100°C), which takes about 20–25 minutes. Then, the screen will display “Add”. This is when you will add your sugar and press the wheel to resume the cycle. During the second stage, the blender will heat to 220°F (105°C). At this temperature, the pectin used to make jam will activate and create the thick “jammy” consistency we all love.

If you think the amount of sugar in traditional jams and jellies seems high that’s because sugar does more than just make things sweet. Sugar is a natural preservative. It’s hard for bacteria to grow in something with a high-sugar content. It also aids in activating the pectin, which strengthens the gel or jam and helps to retain color and flavor.

This cycle runs for about 45–50 minutes.

Summer fruit is one of my favorites to snack on!!

I love to keep a good selection on hand for everyone to pick through!!

I love not only the taste but also the health benefits of little 'ole raspberries!!

What about you? Are you a fan of raspberries?

Make it a happy day!

Who agrees with me, LOL?

HOST OF THE MONTH CLUB SPOTS ARE NOW OPEN (THEY ONLY OPEN IN JAN AND JULY)
Do you ❤️ Pampered Chef? This is for YOU!!
I am starting a FUN Host of the Month Club with 6 PC addicts who order online or with me a minimum of $40 a month for 6 months (or collect a $40 order if you decide not to order).
In turn you get to be the HOST once in those 6 months, meaning you get ALL the FREE & DISCOUNTED products! PLUS you get special treats mailed with your catalogs each time. It allows you to get your gifts you need like birthday, Christmas, wedding/baby showers, graduation, Mother’s Day, Easter etc….while getting the hostess rewards too!!
The first SIX get the spot!!! Let me know if this is something you would be interested in. If you have questions let me know….or if you have someone who may be interested.
Message me for more details or if YOU would like to be a part of my very first Host of the Month Club!!

Oh my this is the most awesome recipe ever. Salted Caramel Pecan Chocolate Chip!!!!

Send a message to learn more

Studmuffin and I wanted something sweet for dessert tonight and I did not want to go to the store. I had a box cake and some lemon pudding. I took my friend Durene Cantrell's original recipe and just made it up differently with what I had, LOL. It was so stinking good!

Transform your cakes into masterpieces with the 13x9 baking pan and plastic lid! Easily transport your desserts and enjoy effortless cleanup. Plus, an 8x8 option is available for smaller creations!
This is a recipe you can change up a lot. I make it up as I go half the time. Like tonight. 🤣

Ingredients
1 box cake mix, yellow or white
1 box instant pudding, any flavor, primarily vanilla
Milk per pudding box. Use 1/2 cup less.
1/2 cup heavy whipping cream
1 8oz cool whip
Toppings of any kind that you would like.

Directions
1. Make cake per box instructions.
2. Let cool
3. Poke random holes in cake using a straw.
4. Mix pudding with milk only cut the amount stated by 1/2 cup. Combine with whisk.
5. Add in 1/2 cup of heavy whipping cream. Continue to whisk about 2 minutes as pudding thickens.
6. Spread over top of cake.
7. Cover with Cool Whip, I tend to use more than 8oz so I buy the larger one.
Now Create away! Add toppings to your liking. For this one I used coconut, pecans & lemon slices as I used lemon pudding as it’s all I had🤣.
Consider vanilla pudding with crunched up Snickers bars or Butterfinger bars. I’ve also used banana pudding with maraschino cherries (drained well) & shaved chocolate.

Let your imagination run wild on this cake!

What would you top yours with?

Cause y'all know this is NOT me-glad to know it is on the dryer. 🤣

BASIC VANILLA ICE CREAM
SERIOUSLY EASY TO MAKE. JUST FOUR INGREDIENTS AND READY IN ABOUT 20 MINUTES FOR SOFT-SERVE CONSISTENCY. FOR SCOOPABLE ICE CREAM, PLACE IN THE FREEZER.
INGREDIENTS
2 cups (500 mL) heavy whipping cream
1 cup (250 mL) whole milk
½ cup (125 mL) sugar
1 tsp (5 mL) vanilla extract
DIRECTIONS
Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C).
Remove the bowl from the freezer and attach the assembled clear lid to the bowl.
Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.
When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
YIELD:
8 servings
NUTRIENTS PER SERVING:
U.S. Nutrients Per Serving (½ cup/125 mL): Calories 280, Fat 23 g, Cholesterol 85 mg, Sodium 35 mg, Carbohydrate 16 g, Sugars 14 g, Protein 2 g
COOK'S TIPS:
The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.
VARIATIONS
CHOCOLATE ICE CREAM
For chocolate ice cream, add ½ cup (125 mL) of chocolate syrup to the mixture. Churn the ice cream for 25–30 minutes.
STRAWBERRY ICE CREAM
For Strawberry Ice Cream, add ½ cup (125 mL) of chopped fresh strawberries to the mixture. Churn the ice cream for 25–30 minutes.
COOKIE'S 'N CREAM
For Cookies 'N Cream ice cream, add 6–7 chopped, crème-filled chocolate sandwich cookies to the mixture when the ice cream is done churning.
ROCKY ROAD
To make Rocky Road Ice Cream, stir in the following ingredients when the ice cream is done churning:
1 cup (250 mL) mini marshmallows
½ cup (125 mL) sliced almonds
⅓ cup (75 mL) semi-sweet chocolate morsels, chopped

MEXICAN CORN ON THE COB
INGREDIENTS
12 ears corn, husks and silk removed
1/2 cup (125 mL) light mayonnaise
1 cup (250 mL) finely grated Parmesan cheese, divided
1 tbsp (15 mL) lime juice
1 tsp (5 mL) ground cayenne pepper
1/4 cup (50 mL) snipped fresh cilantro
DIRECTIONS
Bring 8 qt. (7.6 L) of water to a boil in a stockpot. Trim ends from ears of corn. Carefully add corn to boiling water. Bring water back to a boil; cover, turn off heat and let stand 10-12 minutes. (Corn can be held in the stockpot until ready to serve.)
Meanwhile, in small mixing bowl, combine mayonnaise, 1/2 cup (125 mL) of the cheese, lime juice and cayenne pepper. Combine remaining cheese and cilantro in shallow dish. Spread about 1 tbsp (15 mL) of the mayonnaise mixture onto each ear. Roll coated corn in cheese and cilantro mixture. Serve immediately.
YIELD:
12 servings
NUTRIENTS PER SERVING:
Calories 200, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 28 g, Protein 9 g, Sodium 270 mg, Fiber 3 g

SCRAMBLED EGG FOO YONG
IN CHINESE RESTAURANTS THIS DISH IS PREPARED PANCAKE-STYLE, BUT WE’VE STIRRED UP A SIMPLE EGG SCRAMBLE AND ADDED THE TRADITIONAL INGREDIENTS FOR ASIAN FLAVOR AND FLAIR.
INGREDIENTS
2 cups instant long-grain white rice
2 1/2 cups water, divided
8 eggs
1/2 teaspoon salt
4 ounces mushrooms, sliced (about 1 cup)
1/3 cup green onions with tops, sliced
1/3 cup celery, coarsely chopped
1 cup fresh bean sprouts, rinsed and drained
1 teaspoon sesame oil
4 ounces uncooked medium fresh shrimp (2/3 cup), peeled and deveined
3 tablespoons stir-fry sauce or light soy sauce (optional)
DIRECTIONS
In Large Micro-Cooker®, combine rice and 2 cups of the water. Microwave according to package directions.
Meanwhile, in Classic Batter Bowl, beat eggs, remaining 1/2 cup water and salt with Stainless Whisk; set aside. Slice mushrooms with Egg Slicer Plus®. Slice green onions using Utility Knife. Coarsely chop celery with Food Chopper.
Add mushrooms, green onions, celery and bean sprouts to (12-in.) Skillet. Drizzle with sesame oil. Cook vegetables over medium-high heat 2 minutes, stirring with Bamboo Spoon. Add shrimp; continue cooking 2 minutes. Reduce heat to medium-low. Pour egg mixture over vegetables and shrimp. Cook, stirring occasionally, 6-7 minutes, until shrimp turn opaque and eggs are set. Serve with rice and stir-fry sauce, if desired.
YIELD:
4 servings
NUTRIENTS PER SERVING:
Calories 390, Fat 13 g, Sodium 560 mg, Dietary Fiber 1 g
COOK'S TIPS:
Garnish cooked rice with fresh carrot zested with the Zester/Scorer and additional sliced green onions.
Sesame oil, made from sesame seed, is a highly flavored oil. You only need a teaspoon to flavor this dish. It comes in both light and dark varieties, and either is fine to use here. Look for sesame oil in the grocery aisle with other oils or in the Asian food section of your supermarket.

Need Recipe Ideas???? 🤣🤣🤣

Someone said "30 years ago", and my mind went to the 1970s, but they meant 1994, and now I need to lie down.😳

The suspense is killing us! Do utensils go up or down in the dishwasher? Only Curious Cat knows for sure! 😺

Today, I made the traditional Easter Bunny cake and gave it a twist by using strawberry limoncello for the ears and neck tie. The face is made of cherry almond coconut, adding a delicious flavor combination to this beloved classic. My grandmother’s fluffy icing recipe topped it all off.

It’s a glorious Easter Sunday. The day all our faith shines brightly. Enjoy your day & remember-Jesus loves us all!

Have a blessed day!