Homemade Air-Fried Breakfast Potatoes Recipe

These homemade air-fried breakfast potatoes will be a hit with the whole family. This is an inexpensive breakfast recipe that can be used with your air fryer and/or Ninja Foodi. These air fried breakfast potatoes offer all the homefry hashbrown goodness of their deep-fried relatives with a fraction of the fat and calories! You will want to try these air fried breakfast potatoes today! Eat these for breakfast, or my personal favorite, breakfast for dinner!These homemade air-fried breakfast potatoes will be a hit with the whole family. This is an inexpensive breakfast recipe that can be used with your air fryer and/or Ninja Foodi. These air fried breakfast potatoes offer all the homefry hashbrown goodness of their deep-fried relatives with a fraction of the fat and calories! You will want to try these air fried breakfast potatoes today! Eat these for breakfast, or my personal favorite, breakfast for dinner!

Potatoes. I will eat potatoes in ALL the ways.

In fact, I’m not sure there is a way that I don’t enjoy to eat potatoes?

However, this way, the way I am about to tell you all about, might just be my FAVORITE way (well…after my famous mashed potatoes of course).

Breakfast potatoes!

Traditionally, these bite-sized pieces of fried potatoes are saturated in a healthy (?) dose of oil. You pour the oil in the frying pan, heat it up and the goal is for the oil to basically *just about* cover the potatoes while they are in the pan.

Yum.

I still love breakfast potatoes prepared this way. It’s still my favorite.

However, I have now found a way to make *almost* the identical breakfast potato recipe that has been my guilty pleasure basically my whole life in the air fryer!

I have a Ninja Foodi, so my directions will be focused on the Ninja Foodi, however, you can make these breakfast potatoes with any air fryer!

I hope you give these air fried breakfast potatoes a shot. I bet they will be a family favorite for you as well.

Here are a few other breakfast recipes you might enjoy as well!

Homemade Air-Fried Breakfast Potatoes Recipe

Ingredients: 

  • Potatoes (I usually do 4-5 for my family) peeled and cut into bite-sized pieces
  • a bit of oil (I usually use olive, vegetable will do just fine though)
  • desired seasonings (I use salt, pepper, garlic powder, and paprika)
  • 1/2 an onion diced

Directions: 

  1. The very first thing I typically do is pressure cook my potatoes for one minute. You do NOT need to pressure cook your potatoes. You can boil them for a bit or before you peel them, you can “bake” them just enough so they are slightly soft. This cuts down on air frying time so that your potatoes are basically just air frying to get crispy.
  2. Next, I add my diced onions and season my potatoes pretty heavily and drizzle a bit of oil on them so the seasoning “sticks”. You will need to do this to taste. I measure seasonings on breakfast potatoes with love 😉
  3. Once the potatoes are softened (either via pressure cooking/microwaving/boiling) and seasoned, I air fry these babies at 400 degrees for approximately 20 minutes (your air fryer might do this faster or it might take more time, just keep an eye on it), tossing every once in a while.
  4. Voila! Enjoy! Perfectly crispy and tasty air-fried breakfast potatoes that taste just as good as the good old deep fried version!

Ninja Foodi Specific Directions: 

  1. Pour 1 cup of water into the big ninja foodi pot.
  2. Add your potatoes and onions into the air fryer insert and season heavily. Toss seasoned potatoes with a drizzle of olive oil.
  3. Close your Ninja Foodi and set to pressure for 1 minute
  4. Quick-release your ninja foodi when the 1 minute of pressure is up.
  5. Remove the air fryer basket and pour out the water.
  6. Air fry the potatoes for 20 minutes on 400, tossing a few times throughout.
  7. Enjoy!

Here are some of my other Ninja Foodi favorite recipes!

Pressure Cooker Creamy Broccoli, Rice & Cheese Casserole

This Pressure Cooker Creamy Broccoli, Rice & Cheese Casserole is easy enough to make as a weeknight side dish, but flavorful enough to serve on any special occasion. This Pressure Cooker Creamy Broccoli, Rice & Cheese Casserole whips up quickly and uses arborio rice. This results in an amazingly creamy texture that nobody will believe you were able to achieve by simply sealing your pressure cooker and walking away! Make this in your Instant Pot or your Ninja Foodi!

Have you ever had a windfall of broccoli?

Recently, I was out grocery shopping when I noticed 2 huge (32 oz) bags of VERY nice looking cut brocolli on sale with 50% off stickers on them!

I quickly grabbed the bags of broccoli thinking I would do a batch of freezer cooking soon. Well, life has gotten in the way and I simply have not had time to set aside to have a freezer cooking day.

Therefore, we have been having steamed broccoli as a side for every dinner for a week (I make steamed broccoli in my instant pot. I just put my broccoli in this in my instant pot, add a cup of water and then cook under pressure for 1 minute…super easy!) and quite honestly, I was sick of it. My kids were sick of it. My husband would never say he was sick of it, but I’m sure he was!

I hunted through my pantry and found a small amount of arborio rice that I needed to use up. I decided to give this recipe a shot with my own small tweaks.

It was a total win!

If you like broccoli and cheese casserole, you will love this creamy pressure cooker version of this popular side dish!

Pressure Cooker Creamy Broccoli, Rice & Cheese Casserole

Ingredients: 

  • 1 1/2 cups arborio rice
  • 4 cups chicken broth
  • 1 onion (diced)
  • 4 tbsp butter
  • 1 tbsp minced garlic
  • 16 oz cooked broccoli
  • 8 oz shredded cheddar cheese

Directions: 

  1. In your pressure cooker (I did mine in my Ninja Foodi), saute your butter and onions together until the onions are soft and translucent.
  2. Add salt & pepper and your minced garlic and stir for approximately 1 more minute to heat through.
  3. Next, add the rice and saute the rice with the onions/butter (the rice will soak up the butter pretty quickly!) for about 1-2 minutes until you feel like the rice has scraped up any brown bits from the bottom of your pressure cooker (this helps you avoid the “BURN” warning that we sometimes get in pressure cookers!).
  4. Add the chicken broth and stir.
  5. Cover and cook on high pressure for 10 minutes.
  6. Allow pressure to naturally release for about 2-3 minutes.
  7. Then release the pressure and stir in your cheese and your broccoli. Salt & pepper to taste.

Enjoy!

Looking for other side dishes? Check out these!

Italian Sausage Low Carb Soup Recipe

 

Some people might say this Italian Sausage Low Carb Soup is similar to the super famous Olive Garden Zuppa Tuscana. I have never had that soup, so I’m not sure! It is amazing though and a total crowd pleaser!

You can make this Italian Sausage Low Carb soup in your slow cooker or your Instant Pot. We love our Instant Pot!

Italian Sausage Low Carb Soup

Ingredients:

  • 1 lb Italian Sausage (purchase crumbled or just remove from casing)
  • 1 small onion
  • 2 tablespoons minced garlic
  • 1 tablespoon Italian Seasoning
  • 8 cups chicken broth
  • 1 bag frozen cauliflower (or cut up small chunks of fresh cauliflower)
  • 1 cup Heavy Whipping Cream
  • 1 Bag Baby Spinach (or Kale)
  • ¼ cup parmesan cheese (grated)
  • Salt & Pepper to taste
  • 6 slices bacon
  • Red Pepper flakes (optional…you might just leave these out for everyone to individually add to their bowls)

 

Slow Cooker Directions:

  1. Cut up your bacon into small pieces and cook in a large pan. Remove from pan when crispy, saving bacon grease. Set aside to top your soup later.
  2. In the same pan, brown and crumble your sausage. Add your onions and garlic and cook through until meat is fully browned and onions are translucent.
  3. Add italian seasoning and salt & pepper to taste
  4. Add meat mixture, cauliflower and 8 cups chicken broth to your slow cooker
  5. Slow Cook for 4 hours on high or 8 hours on low.
  6. About 30 minutes before you plan to serve, you’ll add your cream, Parmesan and spinach or kale. Whether your pot was on high/low, turn it up to high for the last 30 minutes.
  7. Enjoy topped with bacon and red pepper flakes if your heart desires!

 

Instant Pot Adjustments:

  1. Saute your bacon pieces while your pot is on the “saute” feature
  2. Remove your bacon pieces and set them aside for toppings. Do not drain grease.
  3. Brown and crumble your sausage. Add your onions and garlic and cook through until meat is fully browned and onions are translucent.
  4. Add italian seasoning and salt & pepper to taste
  5. Add 8 cups chicken broth to your Instant Pot
  6. Seal your Instant Pot and press “Soup”!
  7. Meanwhile, go ahead and steam your cauliflower separately.
  8. Allow your Instanat Pot to Natural Release at least 10 minutes.
  9. Add your steamed cauliflower, cream, parmesan and spinach or kale and stir
  10. At this point you can either serve, or switch on the saute feature to let it thicken a bit.
  11. Enjoy topped with bacon and red pepper flakes if your heart desires!

 

Italian Sausage Low Carb Soup Recipe
Ingredients
  • 1 lb Italian Sausage (purchase crumbled or just remove from casing)
  • 1 small onion
  • 2 tablespoons minced garlic
  • 1 tablespoon Italian Seasoning
  • 8 cups chicken broth
  • 1 bag frozen cauliflower (or cut up small chunks of fresh cauliflower)
  • 1 cup Heavy Whipping Cream
  • 1 Bag Baby Spinach (or Kale)
  • ¼ cup parmesan cheese (grated)
  • Salt & Pepper to taste
  • 6 slices bacon
  • Red Pepper flakes (optional…you might just leave these out for everyone to individually add to their bowls)
Instructions
  1. Cut up your bacon into small pieces and cook in a large pan. Remove from pan when crispy, saving bacon grease. Set aside to top your soup later.
  2. In the same pan, brown and crumble your sausage. Add your onions and garlic and cook through until meat is fully browned and onions are translucent.
  3. Add italian seasoning and salt & pepper to taste
  4. Add meat mixture, cauliflower and 8 cups chicken broth to your slow cooker
  5. Slow Cook for 4 hours on high or 8 hours on low.
  6. About 30 minutes before you plan to serve, you’ll add your cream, Parmesan and spinach or kale. Whether your pot was on high/low, turn it up to high for the last 30 minutes.
  7. Enjoy topped with bacon and red pepper flakes if your heart desires!
Notes
Instant Pot adjustments: [br][br]Saute your bacon pieces while your pot is on the “saute” feature[br]Remove your bacon pieces and set them aside for toppings. Do not drain grease.[br]Brown and crumble your sausage. Add your onions and garlic and cook through until meat is fully browned and onions are translucent.[br]Add italian seasoning and salt & pepper to taste[br]Add 8 cups chicken broth to your Instant Pot[br]Seal your Instant Pot and press “Soup”![br]Allow your Instanat Pot to Natural Release at least 10 minutes.[br]Add your cream, parmesan and spinach or kale and stir[br]At this point you can either serve, or switch on the saute feature to let it thicken a bit.[br]Enjoy topped with bacon and red pepper flakes if your heart desires!
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Easy Slow Cooker Tomato Basil Soup

I know that spring has finally sprung and you might be starting to think of tasty warm weather meals. Salads, sandwiches, grilled items and more!

Stick with me though, because this soup is so good and SO simple that it is something you’ll want in your back pocket for year round use.

This Tomato Basil Slow Cooker Soup is so tasty and so rich. Pair it with a simple grilled cheese sandwich or a salad for a nice filling meal.

(NOTE: This is NOT a low fat soup! You could try to “lighten” it, but I don’t guarantee it will taste near as awesome!)

Tomato Basil Slow Cooker Soup

inspired by AllRecipes

Ingredients: 

  • 4 dice tomatoes (remove seeds, no need to peel)
  • 4 cups tomato juice (I used Campbell’s)
  • 12-14 leaves of basil
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • salt & pepper to taste

Directions

  1. Add tomatoes and tomato juice to crockpot, allow to simmer away until about an hour before you plan to eat
  2. Add basil and use either an immersion blender (I have this one and LOVE it) or a regular blender (this will be HOT) to puree the basil and tomato mixture together. If you removed the soup from the slow cooker to puree it, carefully pour it back in.
  3. Add cream and butter and mix together well. Salt and pepper to taste (tomato basil soup is typically fairly salty, so be generous!). Allow to slow cook for one more hour.

Enjoy!

Thanksgiving Leftover Turkey Gravy Soup {Good Cook Leftover Thanksgiving Recipe #62}

Disclaimer: GoodCook sent me a basket of goodies for Thanksgiving that I used to help make this post possible. All opinions are my own.

I’m not a big fan of leftovers. Truthfully, we rarely ever have leftovers, but when we do my husband loves to take them to work and that is just fine by me.

The one time of year I don’t mind leftovers is Thanksgiving. I can eat Thanksgiving leftovers 2-3 times before I get bored (It’s monday after thanksgiving now and I’m just about done, LOL).

Sometimes though, all it takes is repurposing those leftovers to make me excited for them again.

One of my favorite things to do after  eating Thanksgiving dinner, is to make turkey broth with the turkey carcass.

It’s so super simple and it makes a TON of healthy, nutritious bone broth!

That was a good thing this year since all of us ended up sick shortly after Thanksgiving! I had enough to make my family a big pot of soup, and I also gave some to my SIL who has sickness in her household right now as well.

This  year I made my typical traditional turkey soup, with one exception.

My MIL made the world’s most amazing gravy this year. It’s ALWAYS good, but this year it was beyond good. I wanted a creamier soup than broth, so I used some of the gravy (we had a massive amount leftover) to thicken the soup to the consistency I wanted.

It also acted as an amazing flavor base for the soup!

Top your soup with some cranberry and you have a warm comforting bowl of Thanksgiving with very little effort!

We utilized a lot of the goodies given to us by GoodCook during our Thanksgiving dinner. Be sure to check out the GoodCook website for all of your kitchenware needs!

Here’s my basic recipe, but feel free to throw in whatever sounds good to you!

Ingredients:

  • One turkey carcass
  • veggies of your choice (I used carrots, celery and onion) for soup and also for making the broth
  • 2 tablespoons butter
  • turkey meat
  • precooked rice (cold)
  • salt & pepper
  • Savory spice mix (I just learned of this mix this year. I found it at Target. It’s my new fave!)
  • Leftover homemade gravy (must have been thickened with flour)

Directions: 

  1. Place your turkey carcass in a big stock pot. I usually add some cut up carrots, celery and onion to this as well. Add in some seasonings to taste.
  2. Let your turkey broth simmer as long as possible (I probably let mine simmer about 8 hours, but should have gone a bit longer). You could even try to do this in a crockpot if your turkey fit.
  3. Strain the solids from your broth. At this point, you can let your broth cool if you intend to store it. Otherwise set aside.
  4. In a deep pot, melt your butter and then sautee your veggies (the diced ones) until they are  softened.
  5. Add as much gravy as you want and create a sort of roux with the veggies and the gravy.
  6. Pour your broth in a bit at a time, stirring to incorporate the gravy.
  7. Let simmer until veggies are soft. Add leftover turkey and cook until heated through.
  8. Place cold rice in bowls and pour soup over the rice.
  9. Top with cranberry sauce if you desire!

It’s a great way to change up the Thanksgiving leftovers, and you should have plenty of turkey broth leftover to make this soup a few times this winter!

Enjoy!

Be sure to check out all these other awesome Thanksgiving leftover recipes as well!



25 Delicious Soups & Stew Recipes

What does fall mean to you?

To me it means chilly mornings and chilly evenings and…hot afternoons.

I’m in Texas 😉

Fall doesn’t mean much here in Texas, but we still love it.

It’s a time to finally walk out of our house and take more than 10 steps without falling over from heat exhaustion.

It’s a time to spend more than 30 minutes outside at a time without needing a gallon of water to avoid dehydration.

We love fall around here y’all!

We also love soups and stews!

Here is a round up of soups and stews from around the web (the banner says 20…this is more like 22, but you forgive me right?).

First though…here is a Clam Chowder Recipe I posted just the other day on A Southern Mom:

Be sure to give it a try! I know you’ll love it!


  1. Corn and Potato Chowder from Call me PMc
  2. Chicken and Sweet Potato Stew from Stockpiling Moms
  3. Bread, Bacon and Beer Soup from Not Everything I Make is Pretty
  4. Skinny Sweet Potato Toscana Soup from One Creative Mommy
  5. Butternut Squash and Sausage Chili from A Family Feast
  6. Chicken Stew and Dumplings from Random Mommy
  7. Crockpot Potato Soup from Raining Hot Coupons
  8. Stuffed Pepper Soup from Love Bakes Good Cakes
  9. Chicken Corn Chowder from Robyn’s View
  10. Slow Cooker Beef and Tomato Vegetable Soup from Hot Eat and Cool Reads
  11. Chicken Tortilla Soup from Love Always, Mom
  12. Chicken & Pumpkin Soup from Stockpiling Moms
  13. Classic Beef Bourguignon from Not Everything I Make is Pretty
  14. French Onion Beef Stew from One Creative Mommy
  15. Fall Harvest Vegetarian Corn and Butternut Chowder from A Family Feast
  16. Jack’s Chili from A Family Feast
  17. Albondigas from My Turn for Us
  18. Ham and Bean Soup from Mom Endeavors 
  19. Easy Loaded Baked Potato Soup from Stockpiling Moms
  20.  Beef Stew with Beer from Call Me PMc
  21. King Ranch Chicken Soup from Love Bakes Good Cakes

Let me know if you try any of these yummy soups or stews and what you think!

Leave a comment letting me know your FAVORITE fall soup or stew!

My Homemade Chicken Noodle Soup Recipe

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This might seem like an ODD time of year to post a recipe for Chicken Noodle Soup.

It’s July after all, and hot soup is the last thing on our minds most days.

Until that summer cold comes along and knocks us out.

We moved last month and the mixture of moving, swimming, going on playdates, etc made for excellent “getting sick” conditions in my family. In fact, my husband is STILL battling his cold.

So last week, I set to work on making a big huge pot of my yummy Homemade Chicken Noodle soup!

This soup is fabulous. The secret is a bit of a shortcut I stumbled on by accident a couple of years ago.

You START with an already cooked rotisserie chicken from the supermarket.

Now you don’t HAVE to go this route. You can just purchase your own whole chicken, but I really do recommend you roast it and season it first. Something about that already cooked chicken makes this broth AMAZING.

You might not have a need to make this homemade Chicken Noodle Soup this summer, but bookmark it for the fall. Because you’ll want to make it (sick or not) once the weather cools off!

Homemade Chicken Noodle Soup

Ingredients:

Broth

  • Rotisserie Chicken
  • 1 Onion cut into chunks
  • 2 carrots cut into large chunks
  • 4 stalks of celery cut into chunks
  • About 6 cups of water (more if your chicken is pretty big. You want the water to cover the chicken just about)
  • 4 chicken bouillon cubes (optional, it does make the broth a lot saltier…we like it that way though!)
  • salt & pepper to taste
  • poultry seasoning (I usually do about a heaping tablespoon. I use Chef Paul Prudhomme’s Magic Seasoning Blends ~ Poultry Magic, 2-Ounce Bottle)

Soup

  • Chicken picked off rotisserie chicken
  • diced onion
  • diced carrot
  • diced celery
  • Amish Kitchen Wide Egg Noodles (you can use any  noodles, these just make the soup extra special to me)

Directions: 

  1. Go ahead and pick the chicken off the rotisserie chicken and set it aside. I like to cut it into bite sized chunks.
  2. Fill your pot with all of the ingredients for the broth and bring to a boil.
  3. Bring down to a simmer and let simmer until the chicken carcass falls apart easily.
  4. Using a large colander, go ahead and strain your broth into another pot. Be careful, you can easily burn yourself.
  5. You can either throw away what remains or find some way to make use of it. (I typically pick out any chicken that fell off the bones and use that in the soup and then throw the rest away).
  6. Now you’ll want to put your diced veggies into the soup. Use as much as you want. Depending on how you want your broth to veggie ratio to be. If I’m sick with a sore throat, I tend to want minimal veggies/more broth. If I am looking to be filled up, I use more veggies.
  7. Simmer until the veggies are soft, then add in chicken and noodles. Bring to a boil and then let simmer once again until noodles are soft.
  8. You might want to season a bit more at this point. You can control the salt in this soup by adding more or less, but chicken soup is always slightly on the salty side so keep that in mind for maximum flavor.
  9. Serve!

I hope you enjoy this fabulous soup. I know I do!

My Homemade Chicken Noodle Soup Recipe
Ingredients
  • Broth
  • Rotisserie Chicken
  • 1 Onion cut into chunks
  • 2 carrots cut into large chunks
  • 4 stalks of celery cut into chunks
  • About 6 cups of water (more if your chicken is pretty big)
  • 4 chicken bouillon cubes
  • salt & pepper to taste
  • poultry seasoning (I usually do about a heaping tablespoon. I use Chef Paul Prudhomme’s Magic Seasoning Blends ~ Poultry Magic, 2-Ounce Bottle)
  • Soup
  • Chicken picked off rotisserie chicken
  • diced onion
  • diced carrot
  • diced celery
  • Amish Kitchen Wide Egg Noodles (you can use any noodles, these just make the soup extra special to me)
Instructions
  1. Go ahead and pick the chicken off the rotisserie chicken and set it aside. I like to cut it into bite sized chunks.
  2. Fill your pot with all of the ingredients for the broth and bring to a boil.
  3. Bring down to a simmer and let simmer until the chicken carcass falls apart easily.
  4. Using a large colander, go ahead and strain your broth into another pot. Be careful, you can easily burn yourself.
  5. You can either throw away what remains or find some way to make use of it. (I typically pick out any chicken that fell off the bones and use that in the soup and then throw the rest away).
  6. Now you’ll want to put your diced veggies into the soup. Use as much as you want. Depending on how you want your broth to veggie ratio to be. If I’m sick with a sore throat, I tend to want minimal veggies/more broth. If I am looking to be filled up, I use more veggies.
  7. Simmer until the veggies are soft, then add in chicken and noodles. Bring to a boil and then let simmer once again until noodles are soft.
  8. You might want to season a bit more at this point. You can control the salt in this soup by adding more or less, but chicken soup is always slightly on the salty side so keep that in mind for maximum flavor.
  9. Serve!
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My Morning Juice Recipe – 4 Veggies + 2 Fruits = Tastes Like Apple Juice!

I recently purchased a juicer (this Breville Juicer) and I’ve been enjoying trying out different recipes.

I admit, I’ve been nervous about everything tasting like pureed celery, but luckily I’ve found that a green apple makes ALL the difference! I love Granny Smith apples and any juice I’ve included one in so far has been awesome!

Here’s what I put in my juice this morning (inspired by the documentary Fat, Sick and Nearly Dead currently available on Netflix instant streaming!) …I have a feeling this might be my daily breakfast juice from now on!

  • 1 carrot
  • 2 stalks celery
  • 1 Green Granny Smith Apple
  • Handful of Baby Kale
  • Half Lemon
  • Half Cucumber

This yielded a great deal of juice. I drank a bit before I took the picture actually.

The secret to making sure your greens (kale, spinach, etc) “juice” is to smush them in between the green apples I’ve found! Just ball them up and put them in between your green apple sections.

If you smell the juice, you can definitely smell the veggies. But I tend to not smell when I drink my juice so it just tastes like I’m drinking juice from a yummy Granny Smith apple.

There is a lower model of Breville from the one I use, but I really like the output of this Breville juicer. Yes it does take a bit to rinse all the parts, but I just do it as I’m drinking my juice and it’s no big deal (I’ve never let the pulp get old and caked on, so I’m not sure how that would be to clean).

Is juicing cheap?

No. Not really. Especially since you really want to buy organic produce for your juices.

However, I find I crave junk a lot less since I started drinking a glass or two of fresh juice a day. The less junk I crave, the less junk I buy. Hopefully it will even itself out in time.

They say the best investment you can make in life is to invest in your health because you and everyone around you will reap the benefits (including your children!), so I’m willing to make the investment!

What are some of your favorite juice recipes? Comment below! 

Easy Cake Batter Pancake Recipe

Easy Cake Batter Pancake Recipe

This super easy cake batter pancake recipe is the perfect special celebration breakfast! Use a box mix of cake mix to make these cake batter pancakes a breeze. My kids would argue that the delicious icing makes these cake batter pancakes next level AWESOME! #cakebatterpancakes #breakfastcelebration #pancakerecipe #homemadepancakes

 

3 years ago today, I met my little girl face to face for the first time. I remember my eyes filling with tears as I gasped when I saw her sweet face. The emotions overwhelmed me and I instantly felt a rush of love and affection towards this tiny stranger who I’d felt kicking and squirming inside me just moments earlier.

It was a radically different experience in comparison with the birth of my son. When he was born, I loved him instantly, but I didn’t know what was to come, it was all a mystery.

My sweet boy taught me to be a mom and taught me what it felt like to earn and receive the love of a child. When Elizabeth came into this world, I knew the love and the laughter that awaited. I felt joy and elation at what the next years of our lives together would bring.

Today she’s 3 and I have not been disappointed for one minute. God could not have blessed me with a daughter that was more perfect and more perfectly imperfect in all the right ways. I’m honored to be her mom every single day. 

I love you Princess Peach!

♥♥♥♥♥

In honor of my sweet girl’s birthday, I decided she needed a special breakfast! I saw these pancakes a few weeks back and I just knew I had to make them!

I woke up early to get them prepared (I actually mixed the dry ingredients the night before since I don’t trust myself with flour and other powdery ingredients first thing in the morning!) and was taking the very last picture (Hey I’m a blogger, it’s a requirement) as the kids walked out of their room and were greeted by Lizzie’s new pink scooter (pulled out of our gift closet. Both the scooter and the LaLaLoopsy doll were bought for under $20 combined!)  😉

These were tasty, and the kids LOVED them. I’m not a sweet breakfast eater, but the bit I did have was very tasty and enjoyable.

Definitely make these for the next birthday in your family! Any excuse to be a Rockstar Mommy, right? 😉

Cake Batter Pancakes

Source: How Sweet It Is

Ingredients for Pancakes:

  • 1 1/2 cups all purpose flour
  • 2/3 cup yellow cake mix
  • 1 tablespoon sugar
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1-2 cups milk (mine needed closer to 2, but I started at 1 and added little by little)
  • rainbow sprinkles

Pancake Directions:

1. Mix dry ingredients (flour, cake mix, sugar, baking powder & salt…you can do this the night before if you can’t be trusted with flour in the morning 😉 )

2. Add wet ingredients and mix until fully combined. Start with 1 cup of milk and add more if necessary. I needed close to 2 cups. You want the batter to be a bit on the thin side but not watery at all. Just like typical pancake batter. According to How Sweet It Is, it seems to depend on what cake mix you buy how much milk you need.

3. Fold in sprinkles

4. Cook the pancakes like normal on a hot griddle or pan.

Ingredients for Glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon milk (to start)
  • sprinkles

Directions for Glaze:

1. Mix the powdered sugar, vanilla & milk together until it forms a glaze. You might need to add more milk.

2. Add sprinkles

3. Pour over pancakes!

This recipe made us 10 pancakes but some of my earlier pancakes were too big, so it could probably easily make 12.

What a special treat for a birthday breakfast!

Be sure to check out all the frugal recipes here on Family Friendly Frugality!