Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

A Nourishing Way to Warm Up

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Cold? Hungry? Need some energy? I have the magic potion.  And there are three variations to the recipe!

Have you tried my Warm Vanilla Soother? It’s the first of the three soothing drink recipes I concocted. Drinking this is like being wrapped in a warm blanket on a cold day, and I always feel nourished and energized afterward.

Once I realized how wonderful the vanilla drink was, of course, I had to try making a chocolate variety. Thus, the Warm Chocolate Soother was born. It’s like drinking a brownie that is warm right out of the oven. (Be careful that you don’t trip on the kids while rushing to make this. Yes, it’s that good. But your kids might need dinner or a diaper change first.)

Last, I created a Warm Pumpkin Soother.  It’s a holiday party in a mug. Ahhhhhh…..

So, let’s review. Delicious, satisfying, warm, nourishing, filling, chocolate, chocolate, chocolate. Or pumpkin. Or vanilla. Take your pick.

Which is your favorite?

Warm_Pumpkin_Custard

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Mom, I Think Your Yeast is Ready

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Recently when I was making a batch of Honey Whole Wheat Bread, I mixed the yeast, water, and honey in a jar. Then I walked away and got distracted by any number of activities that may have included helping to solve a math problem, answering a knock on the door, or switching a load of laundry.

In the back of my mind, I knew I was in the middle of baking bread, but it’s really amazing how time flies while yeast is activating in a jar. One of my boys finally noticed the growing monster on our kitchen counter and announced with a grin, “Mom, I think your yeast is ready.”

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Oh yeah, ya think? Sure enough, I do believe that mixture is alive and active and ready to be added to the rest of the bread ingredients. As you can imagine, my bread dough rose really well that day. I do believe I will forget I’m baking bread more often.

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Mix and Match Oatmeal Bars

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Whenever I say something to someone about one of my kids not liking something I make for a meal or snack, I get reactions like, “What?! Your kids are picky eaters?” No, no. I say. All four of them shout, “YES!” and do a fist pump each time they look over and see what has been prepared for them to eat. They give me a loving squeeze and pick me up off the floor (because three out of four of them can do that now), swing me around, and offer to do the dishes after we eat. They eagerly dig into each prepared dish, helping themselves to seconds and thirds – no  matter what I have fixed. I’m four-for-four on every single breakfast, lunch, dinner, and snack item I prepare.

Bahahahaha….haha…ha

The truth is that if I ever happen to prepare a meal that all four boys like without making any adaptions, it’s an amazing feat. They aren’t brats about it (usually), but shucks if two of my boys don’t even like corn. One won’t eat peanut butter. One hates bananas. One likes just about anything…but he’s not a big fan of anything with pumpkin unless it’s pie. One will only eat green beans if he has ketchup to dip them in. Only one boy will eat a fresh tomato and it’s beyond me why one of my cute blondies won’t eat a sweet potato fry because it’s orange and you know, tastes a little funny.

Do I baby my kids when it comes to food? Only in my spare time. When one of my boys hesitates about the food I’ve made, I remind him that I have not made anything weird or gross to eat, that I’m not going to make anything else for this meal, that most of what I make they do like, and they are to be grateful for the wonderful variety of food we always have at our house. They always have to eat some of what I make. If it truly makes them gag, they are on their own to find something nutritious that is less disgusting to them.

Hey, I get it. I don’t really love bananas either. We all have different tastes and preferences. But we don’t get to whine or complain, and we do need to be tough and thankful. Why yes, I have given that lecture a few (hundred) times.

All that to say, last week I decided to make Raspberry Oatmeal Bars for breakfast. When I mentioned my plan, one of my boys said, “Okay, but I like apricot jelly better than raspberry.” To which I replied, “And I like summer better than winter, what’s your point?” Not really. Although I do…like summer better. But it occurred to me how easy (and tasty) it would be to make the oatmeal bars half and half. Not always can I run with the taste preferences in my household, but for this? Sure, why not?

Mix and Match Oatmeal Bars

I doubled this Raspberry Oatmeal Bar recipe. I pressed the mixture into a 9×13 pan. I spread apricot jelly on one half and raspberry jelly on the other half. I sprinkled the oatmeal deliciousness on top, I baked the bars, and we all had a breakfast we loved. All six of us. Even the one who didn’t really think oatmeal bars sounded good that morning. To which I answered, “This is what we’re having for breakfast. And don’t forget to drink your milk.”

Next time, instead of making them half and half, I think I’ll make them like a checkerboard – each piece a different flavor.

Bahahahaha….haha…ha

In my spare time.

Does everyone in your house eat everything you make every time?

 

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Cooking Whole Pumpkins

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My children have informed me that we should have pumpkin pie more often (why wait till Thanksgiving?!). And pumpkin pancakes. And pumpkin muffins (chocolate chip or cream cheese, take your pick).

And so, since I acquired another couple of pumpkins last week, I have them in the oven today so that I can be on top of my pumpkin game. It’s not just the kids who want these treats. There’s just something about rain, soggy leaves, and wind that make me want to bake pumpkin recipes.

I wanted to remind you about the post on my site detailing how to easily cook a whole pumpkin. It’s the easiest way to make pumpkin puree – you won’t even chop off any of your fingers!! Plus this method turns out a puree super delicious and perfect for all your pumpkin recipes.

So kids, pumpkin pie…coming up!

What’s your experience with making pumpkin puree? Ever cooked a whole pumpkin before? Do it!!

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21 Healthy Fall Recipes

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Feeling spicy? As in – do you have plenty of cinnamon on hand? You’ll need it after you look through all the recipes in this post.

While I think about food year-round and enjoy all the different flavors each different season brings, I have to say that there is something so exciting about Fall Recipes. It must be the cinnamon, and the warm drinks, and the comfort that comes along with all of these flavors – not to mention the anticipation of upcoming holidays.

Today I compiled 21 of my favorite fall recipes. If you don’t have pumpkins or apples around – you’ll need to go get some. And I believe we already covered the need for cinnamon….

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1. Pumpkin Chocolate Chip Muffins

2. Apple Pie with Whole Wheat Crust

3. Warm Pumpkin Custard

4. Pumpkin Pancakes

5. Applesauce Bread

6. Cinnamon Apple Toast

7. Mini Apple Pies

8. Sweet Potato Streusel Muffins

9. Apple Crisp

10. Cream Cheese Apple Dip

11. Hot Caramel Sauce

12. Peanut Butter Apple Cookie Bars

13. Pumpkin Pie Pecan Squares

14. Pumpkin Chocolate Chip Cake

15. Pumpkin Pie with Whole Wheat Pie Crust

16. Multi Grain Pumpkin Waffles and Pancakes

17. Crock Pot Apple Butter

18. Apple Pie Filling

19. Apple Fruit Leather

In addition, you’ll definitely want to check out these tutorials:

20. The Easiest Way to Make Homemade Applesauce

21. How to Cook a Whole Pumpkin (To Make Pumpkin Puree)

Now your turn. What are your favorite fall recipes?

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We Get Milk Again – I Can Finally Make Buttermilk!

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It’s been sort of a crazy few months around where cows are concerned.

You’re picturing it, aren’t you? With that one little statement, you have now conjured up in your mind a scene in which the local cows are behaving in strange ways, perhaps showing up on people’s doorsteps, speaking in full sentences, or maybe climbing onto billboards to paint a message. (Is anybody else now hungry for Chick-fil-A?)

What I’m really trying to say is that our regular milk sources have had unfortunate issues with their milk cows, leaving us without a source for raw milk. Boy have we ever been spoiled for the past few years.

Thankfully, as of last week, we were able to find another source for this liquid gold. What did I do just as soon as we picked up our milk? Well, I took a picture, of course. Then, I shook up a jar of milk and had a glass. And then I made buttermilk. And yogurt. And kefir.

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Yum

Besides drinking it, making homemade dairy products is what I’ve missed the most about having raw milk. (Here’s what we did in the meantime, in case you’re wondering.)

Doesn’t it take a long time and a lot of work to make buttermilk, yogurt, and kefir? Only if you consider five minutes a lot of time and shaking a jar a lot of work. Seriously, making homemade, cultured dairy products is so easy – and think of the money it saves!

So there you have it. My fridge is now full of great milk, fresh cream, and all the cultured dairy products I need for baking and making smoothies. You’ll find all the links and instructions for making these products here.

Do you make any homemade cultured dairy products? If so, which ones are your favorites?

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Instant Oatmeal in a Jar

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Remember the Homemade Instant Oatmeal Packets recipe I shared a few weeks ago?

Instant Oatmeal in a Jar

Yum

I wanted to suggest that in an effort to cut down on waste (that’s a lot of little plastic bags) and effort (it takes extra time to scoop each serving into bags) – you may want to simply store your Instant Oatmeal Mix in an airtight container.

I made a double batch recently, which filled almost three half-gallon jars. On the lids, I wrote,

“Shake well. Scoop 1/2 cup of mix into a bowl. Add 1/2-3/4 cup boiling water.” My boys can take it from there.

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This is super easy – and I can’t tell you how nice it is to have this instant oatmeal on hand for busy mornings and for mid-afternoon snacks. The kids stir in any dried fruit or other add-ins they want with their oatmeal.

Here is the Homemade Instant Oatmeal Recipe. And you’ll find more great and fast breakfast recipes in this FREE Healthy Breakfast Made Simple eBook.

And a quick note to reinforce that you shake the jar before scooping out your 1/2 cup serving. One of our boys made a bowl without shaking first. All of the sucanat had sunk to the bottom, so his scoop tasted rather bland. Always shake the jar to make sure you get a more tasty bowl of oatmeal!

Have you tried making this Homemade Instant Oatmeal Recipe?  I highly encourage it. What a time and money saver!

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Chef Salad with Crispy Cheese Crackers

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I have decided that there will probably be lots of tomato plants lining the streets of gold in heaven. Every time I make a salad and include the fresh tomatoes from our garden, I am reminded of God’s goodness. There is so much yum in a summertime fresh tomato.

Last week, we had some leftover chicken which we added to lettuce and tomatoes with shredded cheese for a quick lunch. I stirred in some Homemade Ranch Dressing and loved every single bite.

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When I told the boys we were having Chef Salad with Crispy Cheese Crackers for lunch, they weren’t super excited. (They’d have been happier if I’d announced we were having bacon, no doubt.)

But as they worked their way through the meal, munching on the homemade crackers with their salads, even my youngest had to admit, “Mom, this is actually a really good lunch.”

Actually? Yes, how shocking.

Whatever. I was in the middle of eating fresh tomatoes straight from heaven. They could say whatever they wanted.

Chef Salad Fixin’s

  • Fresh greens
  • Your choice of meat (leftovers are great for this!)
  • Shredded cheese
  • Peas
  • Beans (pintos or black)
  • Corn
  • Sunflower seeds
  • Olives
  • Tomatoes
  • Carrots
  • Cucumbers
  • Mushrooms
  • Hard boiled eggs
  • Sweet peppers

Need some homemade salad dressing recipes? Find them here.

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The Day I Forgot To Sift the Popcorn Out of the Waffle Mix

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Often I try to do too many things at once. Multitasking? Sometimes it just doesn’t pay off.

Take for instance the night last week our 13 year old, Justus, invited some friends over for a movie night/sleepover. You must have popcorn for a such an event, which my boys were in charge of popping since I was in the middle of making and canning tomato sauce. Somewhere in there, I had also started mixing up the waffles for our breakfast the following day. Like I always say, “why measure flour tomorrow when you can put it in a bowl tonight while you’re making tomato sauce?”

So the flour/baking powder/salt mixture sat on the counter by the popcorn maker, which was being manned by our eleven year old who had left the room. I was cranking my Victorio on the other side of the kitchen so as to get the tomato sauce in jars and in the water bath. Since I’m so careful and good at multitasking, I was also squirting tomato juice into my face and onto my flip flops. Somewhere in there, popcorn kernels began flying around the kitchen, which went unnoticed by the eleven year old who was no longer in the room, and which was noticed too late by the woman cranking out tomato sauce.

Popcorn on the floor and flying outside of the bowl? Eh, it’s happened before. After all, an air popper does like to send popcorn flying at times whether you’re watching it or not. The chief popcorn maker made his way back into the room because pre-teen intuition in the form of motherly hollering gave him a hint that something was amiss. He picked up the popcorn that had tried to escape, and started another batch in another bowl. After all, you can never have too much popcorn during a movie night. I insisted that he stay by the machine this time so as to lasso in more popcorn escapees.

Five quarts of tomato sauce and four batches of popcorn later, we cleaned the kitchen and gathered around to watch a movie.

The next morning, I set about making big stacks of waffles for all of my boys and their friends. Ironically, it was our eleven year old who was the first to find a popcorn kernel in a bite of waffle. “Mom, you accidentally got a piece of popcorn in the waffles.” (Wait – who accidentally got popcorn in the waffles, Mr. Turn On the Popcorn Machine and Walk Out of the Room?)

He and I hoped it was only that one kernel, and we were relieved that it was he who found it and not one of our guests. Our relief lasted for about three minutes, at which time one of our guests found a popcorn kernel in his waffle too. Then Justus almost broke his tooth on one. And then our other guest found one. It was one of my finer hospitality moments.

Lesson learned: Never make tomato sauce, waffles, and popcorn all at the same time. But if you do, be sure to sift your waffle mix.

This tip is, without a doubt, just as helpful as the information I shared about Freezing Peaches Whole, is it not? I make it a goal to try to continually amaze you.

Has your multitasking ever caused more trouble than efficiency?

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An Easy Way to Freeze Pudding Pops

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Malachi and I made Pudding Pops in the middle of our school day last Wednesday. Why?  Because he was being a typical eight year old boy and we needed a break from writing words and solving math problems. (Want an example of his typical eight year old self? Read If You Give Your Eight Year Old Boy A Math Lesson…)

He announced between phonics and science that Pudding Pops sounded good, and who am I to disagree on a 90° day? Plus cooking, measuring, and real life learning always count as “school time” in my book.

And so, Malachi and I whisked together homemade Creamy Vanilla Pudding, then together we came up with a brilliant idea to make transporting the Pudding Pops to the freezer much easier. Why not put the cups into a muffin tin so that they won’t slide around?

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These muffin tins have been getting a workout lately, huh?

If you haven’t made pudding pops, I encourage you to try it. We have made them in chocolate and butterscotch too – and have even layered the flavors within one cup! Check out the Pudding Pop tutorial here.

Need to eat dairy free? These pudding recipes work great with coconut milk!

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