Dutch Baby Recipe

Dutch Baby Recipe

I love breakfast! I could eat it for breakfast, lunch and dinner most days. I saw mention around the blog world recently of something called a Dutch Baby and was intrigued since I’d never heard of it. Now, this Dutch Baby recipe is our new go to recipe for breakfast.

When I first looked, I found Ruth’s recipe at Living Well Spending Less, but being the researcher that I am, I have to look at several recipes and read reviews on them and make changes before I make something. I know– I have a problem.

Besides, I just love breakfast type foods. But it isn’t exactly a “quick” meal to cook and dirties up a lot of dishes. NOT a Dutch Baby though! This recipe is super simple and the dirty dishes are kept to a minimum. It literally takes 5 minutes to get it into the oven baking.

The first time I made it, I wasn’t sure how Clint would like it. He can be extremely picky with foods, especially bready or mushy stuff. Everyone said this was kind of like French toast so I was a little worried– I don’t even care for French Toast because the middle is always dry or soggy- bleck!

So here are all of the ingredients you will need. I like to get all of mine out beforehand, so my butter doesn’t burn.. which I’ll tell you more about a few steps later. That’s just flour, sugar, cinnamon, eggs vanilla and milk. Oh, and butter which isn’t pictured. By the way- the full recipe will be at the bottom of the post.

Dutch Baby Ingredients

First things first, put your butter into a 10 or 12 inch oven safe skillet. A metal pie dish may work fine too, but we did not have good results with a glass one. Turn the oven on 400 degrees and throw it in. Do not wait for it to preheat. Oh and make sure there are about 6 inches between the rack and the top of the oven, because it will rise. 

Butter in Skillet for Dutch Baby

But, do be sure not to get the butter started until you are ready to get the batter going too. If you don’t make it and dump it in fairly quickly, the butter will burn.

Then, in a medium bowl whisk your eggs, milk, vanilla, cinnamon and sugar together.

Dutch Baby Batter before flour

Once that’s combined, dump in the flour and whisk it until combined and there aren’t anymore dry flour streaks. There will be lumps though.

Dutch Baby Batter after Flour

Then, open the oven and swirl the butter around to cover the bottom of the pan.

Dump the batter into the pan, shut the oven and leave it alone for 18 to 20 minutes. Of course, if it scares you to do this with an open oven, you can just transfer the pan to the stove, dump it in, and throw it back in the oven. Just don’t grab the handle to the skillet with your bare hands like I always do.

Pouring Dutch Baby Batter into Skillet

This is what it will look like when it’s ready to take out. I’ve learned to look through the oven door and look at the edges. Take it out before they turn black. If they’re black- then so is the bottom of your Dutch Baby.

Dutch Baby Right Out of the Oven


And it does puff up more than that, it had already fallen a little in that picture. Now, we dust it with a pretty good amount of powdered sugar. Or if you’re Clint a whole bunch of powdered sugar.

Dusting Dutch Baby with Powdered Sugar

And there you have it. Easy as that.

Dutch Baby Ready to EatBy the way, Lucas loves this. He can eat half the pan by himself– if we let him. Lucas Eating Dutch Baby

Clint also loves it, he makes just as big of a mess as Lucas.

Clint's Dutch Baby Powdered Sugar Mess


Here’s a printable recipe for you:


See, not very hard huh? I do think this have the flavor of French Toast, but not so much the consistency. It’s kind of like a really thick Crepe in consistency. Either way.. it’s delicious. We make at least 2 a week. 🙂

Have you ever heard of a Dutch Baby? What’s your favorite homemade quick and easy breakfast recipe? 



Freezer Recipe: Pizza Dough

Freezer Recipe Pizza Dough

Hello ladies! I hope the first half of the week has been treating you well. I’ve got a great recipe for you today that only takes about 15 minutes to put together and can make 4 meals: pizza dough. It can even be frozen– That’s my kinda cooking!

First, I wanted to share some exciting news with you though– I got a new job! I’m extremely excited because it’s part time. I still was not sold on part time or full time so my wonderful husband prayed with me before I went into my interview that I would have peace about whichever was the decision for us and that I would know. I knew! Now I can’t stop being giddy about it. It’s at another bank, but I’ll only be working Monday, Thursday and Friday. I’ll have Tuesdays and every other Wednesday with my little man. Thank you to everyone who gave advice or prayed for me with this decision and hunt!

But back to easy weeknight meals and pizza dough… The only thing you’ll need for this, that you may not already have, is some active dry yeast. To start things off, you’ll need to dissolve the yeast in warm water. The water should be between 105-115 degrees (I do measure it). Then you throw in all of your other ingredients and mix it together.

Pizza Dough Mixed TogetherAt this point, I dump the pizza dough onto my counter that has flour on it to prevent sticking. Knead the dough for about 3 minutes. You can make either 4 pizzas or 2 pizzas with this. Clint likes thinner pizza and I like thicker pizza– we make 4 and are both happy. So either divide the dough in half or in fourths. The ball on the left is 1/4 of the dough and the right is 1/2 of the dough.

Dough After KneadingWhen I make it, we always eat 1 pizza then and freeze the other 3. To go ahead and bake the one, I just roll it out with a rolling pin to try and get as close to a circle shape as possible and pinch the sides over a little. I put mine on parchment paper and cook it on a preheated pizza stone. If you don’t have a pizza stone a greased baking sheet will do the trick. Don’t try to put your toppings on until it’s in/on where ever you are baking it. I’m not sure of how much of anything I use to top our Pepperoni Pizza. It’s probably around 2 tablespoons of pizza sauce but I have no idea how much mozzarella cheese we use. Just top it with whatever you’d like. We bake ours anywhere from 12-15 minutes.

Pizza Dough Mixed TogetherTo freeze the pizza dough, just put each ball of dough into quart sized freezer Ziploc bags (I like Hefty bags, but you get the point). When I do freezer recipes I like to put detailed instructions on the bag so Clint or my little sister can easily cook whatever it is without me giving a million instructions.

Pizza Dough for FreezerI didn’t write so many instructions last time, but the last pizza we had out of the lot wasn’t very good. I’m not sure if it’s because it wasn’t taken out of the bag so it didn’t actually rise or if it were past the 4-6 week period and just wasn’t as fresh. Either way, I’m writing all of these instructions from now on.

Of course, this is a little more work up front than a $5 pizza from the pizza place, but I think it’s better and cheaper. But there ya have it.. 4 meals for the time of 1. 🙂 A printable version of the recipe is at the bottom of this post.

Do you ever make homemade pizza dough? What toppings does your family like one their pizzas? 





Crockpot Mississippi Roast


I first started making Mississippi Roast about a year ago and it immediately became a Top 5 recipe in our house. It is the easiest recipe and packs a lot of flavor. You literally dump 5 ingredients in the crockpot, turn it on, and walk away.

I also like this recipe because I can actually remember it. I keep a recipe book with a recipe for almost everything I cook. I just can’t remember recipes for some reason. This one is so easy, there is no need to refer to a recipe.

I think it’s probably a love it or hate it type of recipe though. The Ranch and Au Jus will give your roast lots of flavor. I don’t know if I could eat it without rice or mashed potatoes. I would probably prefer mashed potatoes with mine, but Clint doesn’t like them, so rice it is. We love rice and corn with ours and a drizzle of the gravy over top << that’s how we do it down here in Mississippi. 🙂

Chuck Roast isn’t the cheapest cut of meat, so I try to keep an eye out for sales and stock up on them when they’re about 2.75/lb. We generally buy at least 5 and they eventually all become a Mississippi Roast.

I hope your family enjoy this quick and simple recipe as much as my family does.


Have you ever made a Mississippi Roast? Well have it for dinner tonight, I’d love to hear how y’all like it!


Leftover Enchiladas Recipe

Leftover Enchiladas

Happy Monday! I hope everyone had a relaxing weekend to recover from the cooking, eating and shopping of Thanksgiving. I think I’ve finally caught up on my sleep from the Youth Lock-In at church. It’s pretty funny, to me anyhow, that my post today is a Leftover Enchiladas Recipe. I had actually planned to post about my freshly painted and distressed aqua media center for the Living Room, but it’s not quite ready.

As I was getting this post ready though, I realized you probably have some leftover turkey in your fridge right now. I think any meat would be great in these enchiladas and they’re super easy to throw together. If you’re tired of turkey, these freeze really well. I had some Chuck Roast that I tried a new recipe on leftover. We didn’t particularly care for it and I knew it would go to waste, so we threw these together.


Oh and as you can see, I used the green Enchilada Sauce. Yum!

But there you have it, quick and easy. And depending on your family size this is probably enough for 2 meals.

I got a bunch of new earrings made this weekend too, so be looking out for those over at Aqua Anchor Designs! 😉

Coming Soon to Aqua Anchor Designs

What do you do with your leftover turkey? Any tried and true recipes we should check out? Leave a comment below!

Creamy Baked Mac and Cheese: Thanksgiving Side

Creamy Baked Mac and Cheese for Thanksgiving

Happy Monday! I hope you all had a great weekend! We’ve had a busy weekend preparing for all of our Thanksgiving week festivities. Yes, Thanksgiving week. We will be going non-stop, with very little sleep, from Wednesday through Friday. I may not get this Creamy Baked Mac and Cheese on Thanksgiving, so I’m bring it to work for our little Thanksgiving Potluck so I get to enjoy it.

By the way, I’m not being secretive about what we’re doing for Thanksgiving or anything. I will probably write a post on everything we did Friday or Monday of next week. I’m really excited about our plans!

I changed things up with my usual recipe this time because it’s usually good, but I knew it could be better. I used a mixture of several different kinds of cheese because that’s what I had on hand and it is perfect. I used Kraft’s Triple Cheddar (1/2 cup), Italian Five Cheese (1/2 cup), and Sharp Cheddar (1 cup). If you aren’t a fan of Sharp Cheddar, just replace it with Mild.



What’s your favorite comfort food? Is Baked Mac and Cheese on your Thanksgiving Menu? What is your family doing for Thanksgiving this year?

Stocking the Freezer: Crockpot Shredded Chicken


I love having a well stocked freezer. Since I’m not the type of person who is going to stop at the grocery store every night to pick something up for dinner, stocking the freezer makes my life so much simpler. Well, that and meal planning but that’s another post for another day. Besides, like I said in my Mom Guilt post, it lets me have more time to spend with Lucas.

In my opinion, shredded chicken and ground beef are two of the best things to have in the freezer. A pasta dish or casserole can be whipped up in a matter of minutes if you have either of those on hand.

Here is how I did mine in the crockpot. The 10 lbs of chicken leg quarters fit perfectly in my large crockpot. A printable version of the recipe is at the bottom of this post. I also made Chicken Broth with the leftover juice in the crockpot, I’ll post that recipe next within the next few weeks.

You can use any cut of chicken you want for this. I’m too cheap to buy boneless skinless chicken breasts, and they end up a little on the dry side anyway so I opted for something with bones to keep the moisture. Chicken leg quarters were on sale for $0.59/lb so I got 10 lbs of those. In hindsight, I would prefer not to use dark meat, so I’ll probably stick to Split Chicken Breasts with bones from now on, just a personal preference though. You could also just use a whole chicken which I’ve done before, but this was so much easier to pick apart when it was done.

Anyhow, here’s my chicken stuffed in the crockpot:

Crockpot Freezer Shredded Chicken

I know, these pictures won’t be very glamorous, but it’s chicken people!

By the way, I removed the skin from each quarter before I put them in the crockpot. I could’ve added some Mexican spices/herbs or Italian, but I wanted to be able to use the meat in whatever so I just did some pepper, a little garlic powder, and about 2 cups of liquid (water or chicken broth). Cook that on low for 8 hours.

When the chicken was finished, I turned it off and let them sit, to cool down a little, to make pulling the meat off easier on my fingers. I normally do whole chickens, so I was so surprised at how much easier these were to pick the meat off.

Crockpot Freezer Shredded Chicken Pick Apart

I set up a little station with my cutting board to do the work and two bowls: one bowl for meat, and the other for bones and such.

Crockpot Freezer Shredded Chicken Bowls

That’s how much I got from 10 lbs of leg quarters. Do not throw your bones away or dump out the crockpot yet, though.. you’ll use those to make your broth. I like my meat a little more broken up than pictured, so I put it in the food processor. I’ve heard you can use a stand up mixer with the bread attachment, but I don’t have one so I can’t give you my experience.

Crockpot Freezer Shredded Chicken Food Processor

Once that was finished, I packaged them up into 2 cup bags and got 4 bags total.

Crockpot Freezer Shredded Chicken Bagged

That’s it! Just throw them in the freezer and pull them out to defrost for a few hours or in the microwave when you’re ready to use them.

Do you keep your freezer stocked? Do you freeze any of your meat pre-cooked or only raw? Do you have any other tips to share?

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Brownie Pumpkin Mousse Trifle

Brownie Pumpkin Mousse Trifle Dessert Recipe

Looks yummy doesn’t it? That’s because it is! I have been on a pumpkin kick lately, so this Brownie Pumpkin Mousse Trifle was heavenly. So good that I will probably be adding it to the Thanksgiving table this year.

As a matter of fact, this would be wonderful right about now. We’ve had a very long weekend. Yesterday, we went to a farm 2 hours away to get peanuts for a Boiled Peanut sale at our church’s Fall Festival today and to go to their Pumpkin Patch. Lucas wasn’t feeling very well, but we were hoping that getting out and about would make him feel a little better. He did do pretty good, until on the way home he started getting pretty fussy. He was sweating so I took his clothes off and noticed he was having retractions. I focused on his breathing and noticed he was struggling to breath. It got worse and worse and decided we were going straight to the Emergency Room at our local hospital, which was still about an hour away when we decided. I was a nervous wreck. He is fine though– it was Croup and after receiving lots of breathing treatments and staying overnight at the hospital, he is feeling much better. He scared his Mama to death though.

This Brownie Pumpkin Mousse Trifle would be a nice treat right now. It wasn’t very difficult to make either, but would be great for a party of get together. People are always so impressed with a trifle because of the presentation. A printable recipe is at the bottom of the post.

Pumpkin Trifle Recipe Brownie Cool Whip Mousse

Start with the brownies. You can make the boxed kind or homemade like these. I like to cut them into bite sized pieces. 

Pumpkin Trifle Recipe Brownies

Then, make your pumpkin mousse by combining ….. Be sure to only fold the whip cream in and not just mix it or the whip cream might fall.

Pumpkin Trifle Recipe Ingredients

Now all you have to do is layer. I always like to put my brownies in the bottom of my trifles, because I think it makes scooping it out easier. Next is the pumpkin mousse and then the Cool Whip.

Pumpkin Trifle Recipe Ingredient Layers

Make one more layer and drop some brownie crumbs on top and Voila!

Finished Brownie Pumpkin Mousse Trifle Recipe

Have you ever made a trifle? Will you be adding this Brownie Pumpkin Mousse Trifle to your Thanksgiving Menu this year? 

Brownie Pumpkin Mousse Trifle


1 box prepared brownies
1 can pumpkin puree (15 oz)
1 tsp pumpkin pie spice
1 box French Vanilla instant pudding (3.4 oz)
1 container Cool Whip (16 oz)


  1. Cut prepared brownies into bite sized squares.
  2. Mix pumpkin pie spice, pumpkin puree and pudding until combined. Then fold in half of the Cool Whip.
  3. Arrange half of the brownies into the bottom of a trifle or large bowl. Then, add half of the Pumpkin Mousse mixture from step 2. Top that layer with half of the remaining Cool Whip.
  4. Use the remaining ingredients to make another layer. Use any crumbs from the brownie pan tp sprinkle across the top of the trifle. Refrigerate for at least 4 hours, or as long as overnight.

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Welcome Home Wednesdays

Crockpot Pumpkin (Apple) Butter


I love Fall! It’s my absolute favorite time of the year. I just love cooler weather. It’s also the season that my birthday falls in, as well as Lucas’ and Clint’s. My birthday was yesterday and Clint’s is the 29th. For our birthdays, we decided we wanted to go to eat breakfast in New Orleans and to the zoo with Clint’s parents so we went Saturday and the weather was great. Well, it rained all morning but by noon it cleared out and the temperature was great. Lucas really seemed to enjoy it and we all had a great time.


Another reason I love Fall is the food. Thanksgiving’s my favorite holiday. No– really. To welcome the cooler weather (and hope that it sticks around) Shaye and I made some Pumpkin Butter. Well, it was going to just be Pumpkin Butter but I had 2 apples in the fridge I hadn’t done anything with so we decided to throw those in there too.  The results = amazing!

I love getting Raisin Toast at Waffle House and putting Apple Butter on it. Apple Butter ain’t got nothing on this Pumpkin (Apple) Butter. If I would have known it was this easy to make, I would have made it years ago. Besides, I love eating Raisin Toast. It brings back memories of my Memaw, who also loved Raisin Toast.

Crockpot Pumpkin Butter (w/ Apple)

1 can pumpkin puree (15 oz)

2 apples, cored and diced

1/4 cup apple or white grape juice

1/2 cup sugar

1/4 cup brown sugar (or you can just do all white, your choice)

1-1/2 tsp pumpkin pie spice


Combine all of the ingredients in crockpot. Cook on low for 5 hours.

Pumpkin Butter recipe

The diced apple will still be chunky, but soft. If you want it chunky, you could eat it as is. I wanted mine smoother though, so we pureed it in the blender.


This can be stored for 2 months in the fridge or frozen for up to 6 months. I’ve stored mine in [amazon-product text=”Pyrex storage bowls” type=”text”]B0000CFTB0[/amazon-product] and would recommend something like that. If you freeze, be sure to only fill it 3/4 full since things expand when frozen.

You can also leave out the apples, but I would up the juice to 1/2 cup if you do that.

I think I may make a large batch and freeze some in [amazon-product text=”Ball Wide Mouth Mason Jars” type=”text”]B005T6FBOK[/amazon-product]  so I can make it once and enjoy it all year long. I’ve only had it on my Raisin Toast so far, but I want to try it on waffles, pancakes, french toast, and in my yogurt… and on anything else that I can think of that sounds reasonable.


Do you like apple butter? What about pumpkin? Then what are you waiting for?! Go make this and please report back to me about how amazing it is. 

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Easy Weeknight Shepherd’s Pie


There is never enough time in the day. I complain, way too often- I’m sure, about being so busy. My weekdays look like this: I sleep as late as possible because I stayed up so late the night before trying to finish things up and then rush to get myself and Lucas ready. When I get off of work, I rush to get Lucas from daycare, go home and rush to get dinner cooked while trying to actually spend a little time with Lucas and Clint. Then we eat dinner together, Clint or I give Lucas a bath while the other cleans up from dinner. Usually, it’s now 8 p.m. and time for Lucas to go to sleep. See I told you, no time.

All that to say– I love quick and easy dinners. Shepherd’s Pie is one of my go to meals. It’s easy and yummy! My little sister was coming over the other night to visit. When she comes I try to cook something that everyone will like and all of us love this Shepherd’s Pie. Besides, we usually make some sort of dessert after dinner, so I wanted to make sure we had time for that. #priorities

Without any distractions (ha!), this probably takes me 20 minutes to throw together and then it’s another 20 in the oven. First things first, I peel about 2 or 3 potatoes, cut them up, and get them on the stove to boil.


Once the potatoes are going, I toss a pound of ground beef and a diced onion in a pan to start browning. When the meat is browned, it gets drained and I stir in some flour to coat it. Then, I add ketchup, beef broth, and Worcestershire. The potatoes are normally finished by now, so I leave the meat to simmer and drain the potatoes. I add some butter to the potatoes and mash them. You don’t add so much butter that they’re creamy though, you want them a little stiffer than normal mashed potatoes. Then they get some cheese mixed in. Now it’s time to start layering – I told you, it’s easy!

First, the meat mixture goes in.

Shepherd's Pie Meat

Then, add some vegetables. I often do corn and one other thing. I had a can of green beans, so that’s what got added this time. Peas are our norm.

Shepherd's Pie Veggies

Then you spoon on the mashed potatoes, top with some cheese, and throw it in the oven. Easy peasy!

(Somehow I didn’t get a finished photo. I guess we were all too busy scarfing this down to even think about it.)

I made an extra one this time to throw in the freezer too, so it went straight to the freezer instead of the oven. This will save me even more time one night. Yay! When I’m ready to cook it, I’ll toss it in the oven from the freezer and cook it a little longer than normal.

Shepherd's Pie Freezer

Oh and the dessert we made was MadeFromPinterest.net’s Buckeye Brownies, except we made homemade brownies for the bottom. These were very rich but absolutely delicious!

Buckeye Brownies


Easy Weeknight Shepherd’s Pie

2-3 large potatoes

2 tbsp butter

1/2 cup shredded Cheddar Cheese, plus more for topping

1 onion, chopped

1 lb ground beef

2 tbsp all-purpose flour

1 tbsp ketchup

2 tbsp Worcestershire

3/4 cup beef broth

Canned or Frozen Vegetables of your choice (Corn, Peas, Green Beans, etc.)

Preheat the oven to 375°. Peel and dice potatoes. Place in a pot with enough water to cover and boil.

Add ground beef and onion to large frying pan and cook until the beef is browned. Pour off the fat, then stir in the flour. Once the meat is coated in the flour, add ketchup, Worcestershire, and beef broth. Let that simmer while you finish the potatoes. The potatoes should be tender, but not falling apart. Once you drain the water, add 2 tbsp butter and mash with a large spoon or potato masher. Now, add 1/2 cup cheese and mix in.

Spread the meat in the bottom of a 2 quart casserole dish. Next, layer frozen or canned vegetables of your choice on top of the meat. Top with the mashed potato mixture and sprinkle a handful of cheddar cheese on top.

Bake* for 20 minutes or until cheese is melted and/or the mashed potatoes are golden brown.

*If you plan to freeze, do not bake it now. Cover with plastic wrap and tin foil and write the instructions: Remove tin foil and plastic wrap and bake at 375° for 40 minutes, or until cheese is melted and/or top is golden brown.

What’s your quick and easy go to meal on a weeknight? Have you made my Shepherd’s Pie yet?

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Yummy Homemade Hummus


Mmmm.. hummus. I love hummus. Especially Roasted Red Pepper Hummus. Back to that in a second, though.

My plan is to post 2-3x a week. Hopefully. I had originally planned to post this the other night and then SURPRISE, our AC drain was apparently full of years and years (and years) of gunk. As a result, it was clogged and overflowed. Luckily, my husband, Clint, found it when the laminate wood floors squished as he walked across them. Errr, not the sound you want to hear under your laminate, soak-up-all-the-water-and-swell, floors. So after a trip to Home Depot and my Mom coming to help out, we have new squeaky clean drain pipes and bubbled up laminate floors. Oh, the joys of homeownership.

Oh, I also plan to post my homebirth birth story soon. So keep your eye out for that!

Back to hummus land…

This stuff is so good, you should definitely make it. And yes, it does have peanut butter in it. I’ve heard Tahini is pretty expensive—and they didn’t have it at Walmart when I looked either. I promise you don’t taste the peanut butter, but it is needed. Here’s how I do it:

Roasted Red Pepper Hummus

1 16 oz can chickpeas (garbanzo beans)

¼ jar roasted red peppers

1 tbsp peanut butter

2 tbsp olive oil

Juice from ½ a lemon

1/8 tsp garlic powder

½ tsp ground cumin

½ tsp paprika

Dash cayenne pepper

Dash salt

Open and rinse the chickpeas in a colander. Then, you need to take the skin off of each chickpea. It’s really easy. You just squeeze it between your fingers, slightly, and it comes right off. The first time I made this I didn’t do it and my hummus was not the silky smooth hummus that I wanted. So, it’s worth it!

hummus skin

Next, add all of ingredients except the roasted red peppers and chickpeas to a food processor and puree for around 1 minute. Now you should add half of the chickpeas and run the food processor for about a minute, add the second half and run for another minute. You will probably need to stop the processor and scrape the sides a couple of times in there.

It will not be the consistency of hummus at this point and may still have some whole chickpeas. This is okay!

hummus almost ready

The last step is adding the roasted red peppers. Process this until it looks smooth and silky (about a minute or two).  If it is too dry for your liking, add a little olive oil – a little goes a long way here.

Lucas certainly approves of this recipe! I would say this is one of his absolute favorite foods.

hummus lucas

I’ve also heard of another version where you would leave out the Roasted Red Peppers and add a ½ packet of dry Ranch seasoning. You would need to add some additional olive oil, which I would do at the end to get it to the consistency you want. I’m going to make it and serve with raw veggies at Lucas’ 1st Birthday Party-which is only 15 days away!!

Do you like hummus? What do you like to dip in it? Ever made it yourself?