Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Easy Blueberry Cheesecake Muffins

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If you haven’t tried any of these varieties of Cheesecake Muffins, well, why?? They are beyond delicious! Perhaps it’s because you’ll been waiting for these Blueberry Cheesecake Muffins to show up?

Having a layer of cheesecake on top of any of these muffins is incredibly delightful. And when you eat one whilst sipping coffee or tea? Well, it might as well become a National Cheesecake Muffin Holiday. Truly, the joy. It cannot be measured.

Here is the running list of the other Cheesecake Muffin varieties we’ve shared recently:

And now for the latest!

Easy Blueberry Cheesecake Muffins

Easy Blueberry Cheesecake Muffins
 
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Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted coconut oil
  • ¾ cup frozen or fresh blueberries
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, and melted coconut oil, stirring until ingredients are combined.
  3. Fold in blueberries.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  6. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  7. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

 

**Do you have our Simple Mixes to Save the Day eBook yet? Grab it so you can save time and energy by using the Muffin Mix for this recipe!! I LOVE having these mixes on hand!!!

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What is your beverage of choice while eating baked goods like muffins? (My favorite is this coffee with a little cream stirred in!)

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Simple Ham and Hashbrown Casserole

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I have a secret to tell you about why I keep sharing varieties of recipes like this Simple Ham and Hashbrown Casserole.

The secret? I found an awesome and healthy option for purchasing frozen hashbrowns at the store, and this discovery has my freezer stocked with a lovely convenience item that is still real food.

I used to always make my own hashbrowns, which truly was wonderful and definitely saved us money. I made them during a season in my life that I was home more and had more time (or at least used more time) for making most of our food from scratch.

As our kids grew older and became involved in more activities, then as God began to show us more about what He meant when He said, “Love me. Love your neighbor,” and as God has introduced more and more people into our lives to love including foster kids – well, I simply choose not to use my time making homemade hashbrowns anymore.

Do I compromise and use frozen hashbrowns from the store that have lots of added ingredients in them? (Seriously, read the labels on frozen hashbrowns. What is that stuff?) Nope. I discovered Mr. Dell’s frozen hashbrowns which contains one ingredient: Potatoes.

I stock my freezer with them, both the shredded and the cubed varieties. Now I can make Hashbrown Casseroles super quickly while still feeding my family real, nourishing food.

So there you go. Laura doesn’t make homemade hashbrowns any more. She has discovered hashbrown freedom. :)

So here’s the latest, and probably our favorite of all hashbrown casseroles. I typically use leftover ham for this, which is also fast and easy. I’ve written out an oven baking option as well as a crock pot option so you can make this in whatever way that works best for you!

Simple Ham and Hashbrown Casserole

Simple Ham and Hashbrown Casserole
 
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Serves: 6-8
Ingredients
  • 3 cups ham cut into bite-sized pieces
  • 3 cups sour cream
  • 3 Tablespoons dried minced onion
  • Sea salt and pepper to taste
  • 1 (28 ounce) bag of frozen shredded hashbrowns
  • 2 cups shredded cheddar or Colby jack cheese
Instructions
  1. In a large bowl, stir together ham, shredded cheese, sour cream, onion, and salt and pepper.
  2. Fold in frozen hashbrowns until all ingredients are well combined.
  3. Spread mixture into a 9x13 inch baking dish or into a large crock pot.
  4. Sprinkle with shredded cheese.
  5. Oven Baking: Bake uncovered in a 350° oven for 45-60 minutes or until casserole is lightly browned and bubbly.
  6. Crock Pot Method: Cook on low for 6 hours or on hi for 3 hours.

 

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Easy Peanut Butter Chocolate Chip Cheesecake Muffins

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Remember these Peanut Butter Chocolate Chip Muffins? It occurred to me that I had not yet turned that recipe into Peanut Butter Chocolate Chip Cheesecake Muffins. So I quickly remedied this over-sight and am so happy to present you with these delights!

Now, before we proceed, I will share that in case you need (and I do mean need) other variations of these fun Cheesecake Muffins, I’ll make it easy for you:

There’s something so fun and obviously delicious about topping your muffin with cheesecake. Eat them however you like, but I always follow these very important steps when eating any variety of Cheesecake Muffin:

  1. Gently, though eagerly, pull off the top part of the muffin and set it on the plate.
  2. Giggle quietly in anticipation.
  3. Eat the bottom portion of the muffin, enjoying every nibble but secretly looking forward to eating the cheesecake portion that is being saved for last.
  4. Start in on the top part of the muffin, smiling like a kid because every bite is filled with muffin, chocolate, and cheesecake, all at the same time, which is almost better than Christmas!!
  5. Sip coffee slowly throughout the entire process, because obviously.

Peanut Butter Chocolate Chip Cheesecake Muffins

Easy Peanut Butter Chocolate Chip Cheesecake Muffins
 
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Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted butter
  • ½ cup natural peanut butter
  • ¼ cup mini chocolate chips
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, peanut butter, and melted butter, stirring until ingredients are combined.
  3. Fold in ¼ cup chocolate chips.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  6. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  7. Sprinkle chocolate chips over the top of each.
  8. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

I like to make my own peanut butter to use in recipes like this! Here are my two favorite methods:

 

**You really must get our Simple Mixes to Save the Day eBook so you can save time and energy by using the Muffin Mix for this recipe instead!! I LOVE having these mixes on hand!!!

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What other variations of Cheesecake Muffins am I missing? I’ve already got a variety of Blueberry Muffins in the works…

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40 Favorite Fall Recipes (Made with Real Food Ingredients!)

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Need some more favorite fall recipes? Of course we do! Want them to all be made with real food ingredients? Absolutely!

As much as I love summer the best of all, I definitely love the beauty of fall. So what that in Nebraska we go from summer to winter with about 5 minutes of fall weather in between? At least we get to enjoy the gorgeous trees and fun viewing of birds gathering to fly south for the winter.

And the food. Fall food is just about as good as it gets. Not everyone loves Pumpkin Spice, but just in case you are a Pumpkin Spice lover, here is a DIY recipe for you!

If you aren’t a Pumpkin Spice fan, you’ll be glad to know that not all of these recipes include pumpkin or spice. Though most of them do contain cinnamon. It is, after all, the flavor of fall!

40 Favorite Fall Recipes (Made with Real Food Ingredients!)

  1. No-Knead Cinnamon Rolls with Honey’d Orange Glaze
  2. Cinnamon Smoothie
  3. Cinnamon Nectarine Muffins
  4. Quick Mix Honey Cinnamon Muffins
  5. Cinnamon Apple Toast
  6. Snickerdoodles
  7. Cinnamon Swirl Bread
  8. Baked Apple Pancake
  9. Snickerdoodle Muffins
  10. Vanilla Muffins with Cinnamon Crumb Topping
  11. Apple Pie Filling
  12. No-Bake Snickerdoodle Bites
  13. Low-Sugar Carrot Cake
  14. Zucchini Carrot Bread
  15. Applesauce
  16. Baked Apple Pancake
  17. Apple Pie Filling
  18. Salted Caramel Apple Crisp
  19. Cream Cheese Fruit Dip (to go with your apples)
  20. Applesauce Bread
  21. Apple Fruit Leather
  22. Build a Fruit Salad Bar
  23. Apple Crisp
  24. Apple Butter
  25. Apple Nachos
  26. Pumpkin Chocolate Chip Bread
  27. Pumpkin Chocolate Chip Muffins
  28. Pumpkin Donuts
  29. Warm Pumpkin Custard
  30. Multi-Grain Pumpkin Waffles and Pancakes
  31. Pumpkin Chocolate Chip Cake
  32. Pumpkin Pecan Pie Squares
  33. Pumpkin Pie
  34. Pumpkin Breakfast Cake
  35. Pumpkin Cheesecake
  36. Pumpkin Pie Bars
  37. Pumpkin Cream Cheese Muffins
  38. Pumpkin Spice French Toast Casserole
  39. Pumpkin Spice Roll-Out Cookies
  40. Pumpkin Chocolate Chip Cheesecake Muffins

What are your favorite flavors of fall?

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Simple Creamy Layered Enchiladas (For Oven or Crock Pot)

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How simple are these Creamy Layered Enchiladas? Well, I was able to throw them together in just five minutes before running out to church on a recent Sunday morning. So I’d say they’re pretty simple!

This recipe is simple in and of itself, but if you happen to have hamburger already cooked and waiting to be used, then you really can throw the rest of this together in just five minutes. (Or use pre-cooked chicken if you prefer!)

There are two great options for cooking this casserole: Crock Pot or Oven.

I use the Crock Pot on days I don’t want to heat up the house with the oven or on Sundays when I want to have our meal ready and waiting when we get home from church. I use the oven when I have these enchiladas made up ahead of time in a casserole dish. Then all I have to do is slide it into the oven and let it bake while I get other work done!

Simple Creamy Layered Enchiladas

Simple Creamy Layered Enchiladas (For Oven or Crock Pot)
 
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Serves: 4-6
Ingredients
  • 1 pound ground beef
  • sea salt to taste
  • 2 cups salsa
  • 1½ cups sour cream
  • 2 cups shredded cheddar cheese, divided
  • 8 whole wheat flour tortillas (or corn tortillas)
Instructions
  1. Brown meat. Stir in salt, salsa, sour cream, and ½ cup of cheese.
  2. Lay 4 tortillas in the bottom of a 9x13 inch baking dish.
  3. Spread half of meat mixture over tortillas.
  4. Layer again with the 4 remaining tortillas.
  5. Spread remaining meat mixture over tortillas.
  6. Top with 1½ cups cheese.
  7. Bake uncovered at 350° for 20-25 minutes.
  8. OR Layer ingredients into a crock pot. Cook on Low for 6-7 hours or on Hi for 4 hours.

 

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Simple Whole Grain Chocolate Chip Muffins

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When it comes to recipes, the simpler the better right? These Simple Whole Grain Chocolate Chip Muffins are fast and easy, and probably our very favorite. No one even realizes they are made with whole grains!

First, I must give a shout-out to the Muffin Mix in our Simple Mixes to Save the Day eBook. I use this muffin mix allllll the time as it is my very favorite. It seems silly to say that “this muffin mix saves me so much time!” because what does it really save me? Five minutes per batch of muffins? That, and brain energy, which is absolutely worth saving, is it not?

But truly, having the Muffin Mix on hand means all I have to do is scoop out two cups of mix, then quickly add liquid ingredients. It makes muffins come together very quickly and easily. For me, it feels huge as every minute saved in the kitchen allows for more minutes doing other more important tasks!

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Below you’ll find the recipe you can use with or without the Muffin Mix. Note that there’s sour cream in these muffins. This makes the muffins moist and amazing!

Use any whole grain flour you choose. I use freshly ground soft white wheat in these muffins. It amazes me that using this flour for baking turns out products that taste surprisingly not whole grainy!

Amazing Whole Grain Chocolate Chip Muffins

Simple Chocolate Chip Muffins
 
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Author:
Serves: 12
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour (I use freshly ground soft white wheat)
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted butter
  • ¼ cup mini chocolate chips
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, and melted butter, stirring until ingredients are combined.
  3. Fold in ¼ cup chocolate chips.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

**You really must get our Simple Mixes to Save the Day eBook so you can save time and energy by using the Muffin Mix for this recipe instead!! I LOVE having these mixes on hand!!!

Want more great whole grain chocolate chip muffin recipes?

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Easy Peanut Butter Honey Granola

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Save big bucks and use the finest ingredients when you make this Easy Peanut Butter Honey Granola!

Confession: Sometimes I buy granola at the store. The kind that comes in a box or a bag. The kind that costs more than a pound of grass-fed beef.

Why do I do this? Because it’s convenient. It’s tasty. It’s fun. And because life gets extra full, therefore sometimes store-bought conveniences feed the family and I don’t even feel bad about it.

Interesting fact: I used to think I was busy (because indeed, I was certainly never bored). Then God suddenly and beautifully made us a foster family. Overnight, I learned what “busy” was in a brand new way. Simultaneously, I began to learn that nothing in this world matters more than loving God and loving people.

Never again will I say, “I’m so busy!” with a negative or complaining heart (or at least it is my goal to keep life in perspective like this). How blessed we are to have such full lives, surrounded by so much love and goodness from the Father! He is the ultimate, perfect provider.

I am learning that if we are “busy” loving God and loving people, the rest will all fall into place, whether it’s schedules, appointments, work, laundry, meals, school, dishes, or any of the many tasks that fill our days. And for the record, sometimes I am “busy resting” because God provides for that too and I’ve learned to take full and glorious advantage of down time and moments of quiet.

Well now, what an interesting way to introduce our new Peanut Butter Honey Granola recipe. I can’t help it. I bought some Peanut Butter Granola in a bag on one of “those days” but wanted to try my hand at making some at home with all of our favorite whole food ingredients and for a fraction of the price.

Our 4-year old foster son jumped right in to help me because “I wike to help Mama Copp cook!” Seriously, this is the best “busy” I’ve ever been.

Easy Peanut Butter Honey Granola

Easy Peanut Butter Honey Granola
 
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Author:
Serves: 10-15
Ingredients
  • ⅔ cup coconut oil
  • 1 cup natural peanut butter
  • Pinch of sea salt
  • ½ - ¾ cup honey
  • 4 cups rolled oats
  • 1 cup shredded unsweetened coconut
  • ½ cup sesame seeds
Instructions
  1. Measure coconut oil, peanut butter, salt, and honey in a large cooking pot.
  2. Heat and stir together until melted and well-combined.
  3. Remove from heat.
  4. Add oats, coconut, and seeds, stirring well.
  5. Spread mixture on a parchment paper-lined cookie sheet.
  6. Bake in a 350 degree oven for 20 minutes, then stir.
  7. Bake for 10 minutes more.
  8. Remove from oven and allow granola to dry on the countertop for about one hour.
  9. Transfer granola to an air tight container.


Stir some mini chocolate chips for an extra special breakfast or snack.

What’s your favorite flavor of granola?

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Sweet and Simple Buttery Almond Cookies (4 Ingredients!)

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Once upon a time I decided I wanted the delicious flavor of Almond Extract in a light and buttery cookie. So I mixed up these Sweet and Simple Buttery Cookies and I subbed Almond Extract for Vanilla Extract. Just like that, we had a batch of Buttery Almond Cookies. Recipe tweaks? They can be ridiculously easy. (Just like the recipe I’m about to show you!)

Recently one of my favorite 6th grade girls was at our house visiting. She LOVES cooking (almost as much as I do), so as she tasted each item of food from our table that day, she asked about the ingredients and how I had made it. Super cute!

Later, she told her mom, “Ms. Laura’s recipes are all so simple. Most of them only have 5 or fewer ingredients!” Her mom laughed with the proclamation, because you see, her mom is the one that designed this book for me:

Indeed. All of Ms. Laura’s recipes are simple, and many of them do only use five or fewer ingredients. High fives all around!

You’ll find our High Five Recipes eBook here, and you’ll love it because there are 111 recipes that come together in no time. Meanwhile, we’ve got a new cookie recipe to share, and it uses only 4 little ingredients!

If you’ve tried our Sweet and Simple Butter Cookies recipe, you’ll see that this is the exact same recipe with a key flavor ingredient switched. Sub vanilla extract for almond extract and suddenly the taste of this cookie changes significantly. I can’t decide which I like better, but it doesn’t matter because they are both buttery and light, low in sugar, and delicious! How fun that one little tweak creates a brand new cookie!

Buttery Almond Cookies

Sweet and Simple Buttery Almond Cookies
 
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Author:
Serves: 15-18
Ingredients
  • 1½ cups melted butter
  • ⅓-1/2 cup sugar (raw, white, brown, or sucanat)
  • 1 tablespoons almond extract
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream butter and sugar together in a bowl.
  2. Stir in almond extract.
  3. Mix in flour until well combined.
  4. Scoop Tablespoon-sized balls of dough onto cookie sheets.
  5. Press the dough down with your fingers or a fork.
  6. Bake in a 350 degree oven for 8-12 minutes or until cookies are golden brown.

 


Enjoy these cookies with a cup of tea or coffee. Enjoy them with a friend. Enjoy them during quiet time with God.

Get 111 more High Five Recipes to simplify your real food kitchen!

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Mini Crustless Lemon Cheesecakes (Low Sugar!)

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I’ve been wanting to try this Mini Crustless Lemon Cheesecakes recipe idea for months! (Apparently my to-do list is a little bit backed up?)

Why did it take so long to finally give these a try? Goodness, I don’t know. Life. People. Ministry. Unexpected foster care in our home. Graduation. Soccer season. Church camp. Moving not one but TWO sons into the college dorm in August.

We never quite know what God has for us each day, do we? It’s fun to look forward to learning what He has planned. So what if it takes six months to get around to trying a new recipe? Good things come to those who wait.

I met a new friend at my kids’ homeschool basketball tournament back in March. She said, “I make your Mini Crustless Cheesecakes all the time, but I always add lemon. You should try it! And top it with fruit!” Oh man, did that sound good.

Of course I couldn’t wait to try it and share the idea with you!! Except that I did wait. Six entire months.

So here we are, without further ado, and without any more delays (says the girl who actually started writing this post back in July…).

Mini Crustless Lemon Cheesecakes

Mini Crustless Lemon Cheesecakes (Low Sugar!)
 
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Serves: 12
Ingredients
  • 16 ounces softened cream cheese
  • 3 Tablespoons lemon juice (or the juice of one lemon, plus zest if you like!)
  • 2 eggs
  • 2 Tablespoons maple syrup or sugar
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour into 12 muffin cups.
  3. Bake in a 350 degree oven for 20 minutes.
  4. Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
  5. Transfer cheesecakes to the fridge and chill for at least two hours before serving.

Add fresh or frozen fruit to your cheesecakes for an added burst of flavor.

P.S. I find it easiest to bake my Mini Cheesecakes in a silicone baking pan like this. Once they’ve cooled, they pop right out and the pan is super easy to wash out!

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The BEST Way to Make Mashed Potatoes in the Instant Pot

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Sometimes a girl thinks she is onto something when she learns to make Mashed Potatoes in the Instant Pot. Then her friend Leesa is like, “Girl, you have to try it my way instead.” And then you try making Mashed Potatoes Leesa’s way and you fall down dead.

How is it that the best foods we all love can actually taste even better when we tweak a few ingredients and methods? Can it be that these Mashed Potatoes take so little effort to make? And is it actually possible that making Mashed Potatoes in the way I am about to describe actually adds more nutrients to this delicious dish?

Yes. So these potatoes are better tasting AND better for us, all without any extra work. Hoorah!

The BEST Mashed Potatoes in the Instant Pot

What takes these great Mashed Potatoes in the Instant Pot from good to BEST? Chicken broth. Indeed, instead of simply cooking our potatoes in water, then draining and adding milk and butter later – we are going to cook the potatoes in chicken broth and milk. No draining needed! The nutrients and flavor absorb into the potatoes, we mash them and add butter and salt, then voila. Amazing Mashed Potatoes in the Instant Pot!

NOTE: Never fear the fat! These are full of good fats, so let’s emphasize the GOOD in that sentence. Broth, real butter, and whole milk are all good, nourishing foods. Our brains need good fats for good health. So give a cheer for mashed potatoes that taste amazing and offer great nourishment too!

Don’t have an Instant Pot?

Make these in the Crock Pot instead! Cook on low for 8-10 hours or hi for 5 hours. Mash, add butter and salt, and serve!

Wait. You don’t have an Instant Pot?

I was with you for years, putting it off forever, not wanting to jump on the Instant Pot bandwagon. Then so many worked to convince me that I finally jumped. I’ve found that investing in this lovely appliance truly has saved me time and energy in my real food kitchen.

I LOVE my 8-Quart Instant Pot (because I always make large amounts of food). Some prefer the 6-Quart Instant Pot because it comes to pressure faster.

Beyond the mashed potato, my favorite way to use my Instant Pot is to cook 5-7 pounds of frozen hamburger meat in 30 minutes. For real!

And now for my friend Leesa’s wonderful Mashed Potato recipe and instructions!

The BEST Mashed Potatoes in the Instant Pot

The BEST Way to Make Mashed Potatoes in the Instant Pot
 
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Author:
Serves: 6-8
Ingredients
  • 5 pounds Yukon gold potatoes
  • 1 cup chicken or beef broth
  • 1 cup whole milk
  • Butter to taste (I use one stick)
  • Sea salt to taste
Instructions
  1. Wash and quarter potatoes.
  2. Put them onto the trivet inside your instant pot along with the chicken broth and milk.
  3. Seal and cook at high pressure for 10 minutes.
  4. Quick release the pressure.
  5. Don't drain the liquid!
  6. Add butter and salt to your liking (the more butter the better, I always say!)
  7. Mash with a potato masher and serve!

These Mashed Potatoes are a must try! Let me know what you think!

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