Dealz Doxies

07/01/2024

They are getting so big💙🩷

06/06/2024

My sweet Truffle blessed us with 2 puppies 3/24🩷🩵

03/29/2024

Thank you Katlyn Nichole Todd for choosing to live our sweet Diamond🩷 I know she will be spoiled!!

03/01/2024

I still have a few available🩷🩵

02/18/2024

These babies will be ready for their furever homes tomorrow 2/19!! Inbox me for details❤️

01/18/2024

🩷🩷🩷🩷🩷🩵🩵🩵

12/06/2023

He is the last puppy still looking for his furever home!! Message me for details!!

11/27/2023

Puppies

11/26/2023

3 more sweet babies looking for their furever homes🩵🩵🩷

11/20/2023

These babies are vet checked and ready for their new homes🩷🩷🩵🩵🩵🩵 feel free to share!!

11/13/2023

Long hair mini 🥰

11/13/2023

These babies are getting so big❤️

11/09/2023

Ready to go🩷🩷🩵🩵🩵🩵

10/03/2023

09/18/2023

🥰

Happy National Hot Dog Day!

07/26/2023

This sweet little boy is off to his new home in GA💙 Thank you Chelsea for choosing to love him💙

07/25/2023

Update: he has been adopted!!

This sweet little boy is 👀 for a 🏠

07/22/2023

These two went home to Sarasota, FL❤️ thank you to Cindy and Tracey and their families for choosing to love them❤️

07/19/2023

I have these 2 sweet boys still 👀 for their 🏠 💙💙

07/15/2023

No-Bake Cherry Cheesecake Cookie Lasagna
Ingredients
5 mini bags Nilla Wafer Minis-or use 1 regular sized Nilla Wafers
8 ounces soft cream cheese
⅓ cup sugar
8 ounce tub cool whip
½ cup cherry preserves
1 can cherry pie filling
Instructions
Line a loaf pan with Nilla Wafers across bottom.
In a mixer beat cream cheese and sugar.
When smooth, beat in cool whip.
Spread half the cheesecake mixture over the cookies gently.
Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently.
Add another layer of Nilla Wafers and top with the rest of the cheesecake mix. Pour on the Cherry Pie Filling.
Park in fridge overnight and serve with some whipped cream! YUM!

07/15/2023

Strawberry Cheesecake Chimichangas
Ingredients
For chimichangas:
6 (8-inch) soft flour tortillas
8 oz cream cheese ( room temperature)
2 Tablespoon sour cream
1 Tablespoon sugar
1 teaspoon vanilla extract
3/4 cups sliced strawberries
Vegetable oil-for frying
For coating:
1 Tablespoon cinnamon
1/3 cup sugar
Directions
Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract. Fold in 3/4 cup of sliced fresh strawberries.
Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!).
Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside. Line a large plate with paper towels.
In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
Don’t forget to remove all toothpicks from the chimichangas!!!

07/15/2023

It is almost impossible to get good pictures of these little rascals😂 D-I-S-C-O-U-N-T‼️

07/11/2023

07/10/2023

These sweet babies are READY to go❤️ PM for details!!

06/05/2023

Mocha💚

06/05/2023

Espresso 💚

06/05/2023

CoCo💜

05/20/2023

We have 3 beautiful babies💚💚💜