Good Eats & Yummy Treats

Upside Down Deep Dish Pizza

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry (optional)

2 cups shredded mozzarella cheese (about 8 oz.)

1 can (11 oz.) refrigerated pizza dough

1 4 oz. can sliced black olives (drained)

1/4 cup chopped onion

1/4 cup green bell pepper

1/4 cup chopped mushrooms (optional)

1 pound lean ground meat (beef, turkey)

10 slices of pepperoni (quartered)

1 jar (1 lb. 10 oz.) Your favorite jarred Pasta Sauce

Preheat oven to 375°.

Brown ground beef in 12-inch nonstick skillet with peppers, mushrooms, pepperoni, onions, drain and season, if desired, with salt and ground black pepper, garlic powder, and onion powder. Stir in Pasta Sauce and bring to a boil; turn into 2-quart baking dish.

Top with spinach, then cheese. Place pizza dough over dish, sealing edges tightly.

Bake 20 minutes or until crust is golden, brush with butter and dried oregano

Let stand 10 minutes.

Preparation time: 10 Minutes

Cook time: 25 Minutes



Weeknight Chicken Pot Pie 

If you’re anything like me you’re always looking for quick, easy, budget friendly, tummy filling ideas for weeknight dinners. Not only does this recipe check all of those boxes but it’s also kid approved! If you’re feeling really adventurous or have an extra hour during the weekend, consider freezing one or two (before baking) for a rainy day or super busy evening when you realize 1 hour before dinner you forgot to thaw something out. This little beauty of mine was baked in my Pampered Chef stoneware deep dish pie plate. If you don’t have one GET ONE ASAP! I hope your family enjoys this recipe as much as mine does! Oh and PS… one pie fed all SEVEN of us!!!




1/3 cup unsalted butter
1/3 cup chopped yellow onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (I use organic)
1/2 cup whole milk (I use organic) 
2 1/2 cups shredded cooked chicken
2 cups frozen mixed vegetables, thawed
1 box of two 9” refrigerated pie crusts, softened
  • Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • In a large pan cook bit size pieces of chicken(seasoned with salt pepper, and garlic) in olive oil and butter
  • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, seasoned salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • Bake 35 or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with pie shield (I purchased mine from William Sonoma here is the link to purchase your own, mine are metal which have been discontinued but they do still offer silicone ones)
  • Let stand 15 minutes before serving!!!



No Box Butter Cake 


There’s a few things my grandma made sure myself and all my girl cousins could do before we graduated high school. She wanted to be sure that before our parents sent us out into the world, some of the old school homemaking principles would be passed down. From an early age she taught us the importance of maintaining your home, being a helpmate to your husband, and the love of God’s word. How to roast a chicken and potatoes, make a bed (properly), how to fold a fitted sheet (which I still don’t actually remember how to do lol) and the art of baking from SCRATCH! No honey not a boxed cake mix, and a can of high fructose infused icing, but an actual cake. It can’t be compared to any grocery store cake, not even the infamous Publix cake. The taste and texture will make you never go back to the red or blue box ever again 🙂 oh and did I mention it’s ridiculously easy! Like really really easy! Just yesterday our 7 and 4 year olds baked this cake for daddy as a special Sunday treat. They literally did everything except put them into the oven! So don’t let scratch baking intimidate you, not only can it be fun and relaxing but I assure you, your family will be impressed by your efforts and delighted with the taste!



1/2 cup unsalted butter, softened

1 1/2 cups sugar

3 large eggs

2 1/4 cups all-purpose flour

1 teaspoon salt

3 1/2 teaspoons baking powder

1 1/4 cups whole milk or 1/4 cup heavy cream and 1 cup 1% milk 

2 teaspoon vanilla (or less depending on our taste)

Bakers Joy nonstick baking spray or grease pans with oil and lightly dust with flour


PREHEAT your oven to 350 degrees! You want your oven nice and hot when you put your cakes in! In a separate bowl combine flour, salt, baking powder and set aside. Using a hand it stand mixer cream together vanilla, butter and sugar. Once it’s light and fluffy add eggs one at a time. Once evenly combined SLOWLY add flour, baking powder and salt mixture. Alternating between milk and flour as to ensure everything is mixed in evenly. Once mixed pour evenly into two 8 or 9 inch round cake pans. Bake for 25-30 minutes. Remove and let cool for 45 minutes before icing.


Basic Buttercream Icing 


3 cups powdered sugar 

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons  heavy whipping cream

Using hand mixture combine all ingredients evenly and refrigerate until ready to use. Yes, it’s just THAT easy!

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