Recipe of the Week

The kids love breakfast for dinner. Ryker and I do too. Since I find breakfast way too heavy to have so early in the morning we have it about twice a month for dinner. It gives me my breakfast food fix and the kids actually eat everything on their plates. Here's one of my favorite things to make it's called a Dutch Baby:

My good friend Kristi taught me how to make this years ago. I usually stayed at her house on Friday or Saturday nights and we would get up early and make this and then eat it while watching Mesquite Rodeo on TV - oh the good ol' days!

Dutch Baby
6 eggs
1 c. sugar
1 c. flour
1 c. milk
1 tsp. vanilla
1 stick (1/2 c.) butter - don't use margarine - it just isn't the same
Powdered sugar and lemon juice

Preheat oven to 425. In a medium (9 in) cast iron skillet (or other oven proof skillet - with high sides), place stick of butter. Place in oven while you prepare other ingredients. Combine eggs, sugar, flour, milk and vanilla in a blender. Blend on high until all ingredients are well combined. After butter has melted in skillet (but not browned), pour batter directly on top of butter. Return to oven and bake 20-25 min or until no longer jiggly and it is puffed and golden brown. Drizzle with lemon juice and sprinkle with powdered sugar.