Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Pancake and Sausage Muffins

by 96 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

Pancake_Sausage_Muffins

Here’s what you need to know if you ever send me a recipe request:  I do get around to it eventually.  I don’t even remember WHO emailed this idea to me, but I do know that it was MONTHS ago. It went on my list…the long, long list of reader recipe requests, post ideas, questions to be answered. But see, lookie…here it is! I finally got a round tuit!

The original suggestion (from the reader who shall remain nameless, not in an effort to protect her privacy, but because I have misplaced the note with her name) was to use this Corn Dog Muffin idea, but do a breakfast Pancake – Sausage Muffin instead. Brilliant!!! After experimenting and making these last week and watching my family devour them in about five minutes, I did have to ask myself why I took so long trying this idea.

Now, we don’t do much pork at our house, but I do have this killer turkey sausage recipe . I make it up in big quadrupal (or more!) batches, cook  it up, then freeze it until we’re ready to eat it. Having cooked turkey sausage on hand for recipes like this one is a huge life saver!! So easy! If you choose, you could use sausage links instead, making the muffins like these Corn Dog Muffins. Instead, I just stirred cooked turkey sausage right into the batter:

Pancake-Sausage MuffinsYum

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 cups milk or buttermilk
2 eggs
1/3 cup melted butter
1/2 pound cooked turkey sausage (or nine sausage links, cut in half)
Real grade B maple syrup

Mix dry ingredients together. Add milk or buttermilk, eggs and melted butter. Stir in browned turkey sausage.

Pour batter into 18 buttered muffin tins. (I don’t recommend paper muffin liners for this as it will stick.)  Bake at 350° for 15-20 minutes or until the muffins are lightly browned. Serve with a lovely drizzle of maple syrup!

This is a great recipe to bake up ahead of time, freeze, then pull out and rewarm in the oven or toaster oven at breakfast time!

Now, don’t wait months to try this like I did. This recipe is SO easy and my whole family LOVED them!! You can never have too many easy breakfast recipes!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Healthy Fruit Crisp

by 96 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

I think that making a fruit crisp is one of the easiest desserts to make. But that may be because of a little short-cut I like to take.  Hey, I’m all for making special treats and doing it the lazy easy way.

Here’s my trick:  You know how a fruit crisp has a “crumb topping”? All the recipes I’ve seen say to “add all the dry ingredients together” then “cut in the butter until the mixture resembles course crumbs”. I am REALLY not a fan of “cutting in the butter” in any recipe. It takes extra effort and makes an extra mess and now that I am all grown up and not in Home-Ec class anymore, I have become a butter cutter inner rebel. I believe we should all take a stand against things we feel strongly about. And so, I hereby stand firm on my belief and I refuse to cut in butter.

I hope you can still respect me after that confession. If you still choose to cut in your butter, we can still be friends.

As a replacement (aka lazy) option to cutting the butter into the dry ingredients in a fruit crisp, I have chosen to simply MELT the butter and stir it into the oat and flour mixture. I KNOW. And check it out…I have still made crumbs:

I love this fruit crisp recipe because you can use any fruit you want. This time, I made peach fruit crisp because it just so happens that I got to go pick some lovely peaches at my friend Kim’s house. Depending on the kind of fruit you use, you may want to add more sucanat (sugar), but I’ll leave that up to you!

Healthy Fruit CrispYum

5 cups sliced fruit (apples, peaches, pears, cherries, blueberries or a combination of all)
2 Tablespoons sucanat or brown sugar

Stir the fruit together with the sucanat and place in a small baking dish (8×8 inch).

Make your Crumb Topping…

1/2 cup rolled oats
1/3 cup sucanat or brown sugar
1/4 cup whole wheat flour
1/4 teaspoon cinnamon (optional)
1/4 cup butter (MELTED, for Pete’s sake)
1/4 cup chopped nuts or coconut flakes (also optional)

Mix together oats, sucanat, flour and cinnamon. Stir in melted butter and joy upon joy, it creates crumbs with little to no effort. Add nuts or coconut flakes.

Sprinkle crumb topping over fruit. Bake in a 375° for 30-35 minutes or until fruit is tender and topping is golden brown.

Easy_Fruit_Crisp

If you’ve made and canned Apple Pie Filling, just dump it into your baking dish, sprinkle on your crumb topping and bake. SO easy!

I just have to know…are you a butter cutter inner, or a butter cutter inner rebel like me? Never thought about it before? Yeah, I figured I was the weird one with butter cutter inner issues.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Apple Pie Filling

by 74 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

Malachi_apple_pie_1

Yum

What started out as seven grocery bags full of apples to trip over in our kitchen is now down to only three grocery bags full of apples to trip over. We’ve shared some (meaning we’ve begged people to take some off of our hands), made applesauce, dried apple rings and now apple pie filling.

Oh yeah, and we’ve eaten a bunch.

This was my first time to try canning apple pie filling and I am pleased with the results. It’s a little time consuming to make, but it isn’t hard. Will the hard work be worth it in February when I make a quick Whole Wheat Pie Crust, pour out the contents of the jar and bake a pie? Oh yes, I think so.

To make Apple Pie Filling you will need:

About 25 medium sized apples
1 1/2 cups sucanat or brown sugar
3 Tablespoons cinnamon
3 Tablespoons cornstarch, arrowroot powder or flour
1 cup water
1/4 cup lemon juice

(This amount makes 3 quart sized jars – enough for three nice sized pies.)

Peel, core and slice your apples.

Add remaining ingredients.

Stir and cook over medium heat for about 30 minutes until
a nice little syrup has formed and your apples are slightly tender.

Scoop apple pie filling into sterilized canning jars.
Hot water bath the pie filling for 25 minutes.

apple_pie_filling_5

To make pie:

Prepare this Whole Wheat Pie Crust and place it in a pie pan. Dump contents of Apple Pie Filling jar into the crust. Use bits of leftover crust to put little cut-outs onto the pie, or make a crumb topping. Bake at 350° for one hour.

Malachi_apple_pie_1

And now a little Q&A…

What kind of apples should I use for this apple pie filling?

I would suggest using the kind you get for free. Those taste best in a pie. Otherwise, granny smith makes a really good apple pie. Some of you want to share your favorite apples for pie making?

Can I freeze my pie filling?

You can certainly freeze this apple pie filling if you’d rather not can it, or if you don’t have canning equipment. I chose to can it because all of my freezers are pretty well full of meat, green beans, corn, strawberries, peaches… Wow God is good!

Can I use this apple pie filling to make an apple crisp?

Oh look – here’s a recipe for a Healthy Fruit Crisp. :)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Homemade Pistachio Pudding

by 31 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

Well, I’m not sure when I last ate a bowl of pistachio pudding (before today). It’s been a decade probably since I last had some, but I guarantee you that the only pistachio pudding I’ve ever had (before today) came out of a little box, was instant and sported the brand name that starts with a “j” and rhymes with wello.

A few weeks ago I got a great box from Braga Organic Farms full of organic nuts, nut butter and trail mix. I’ve been saving their pistachios JUST to make this pudding! I’ve never made pistachio pudding before and while it wasn’t hard to make…it also wasn’t a “throw it in the pan, mix it up and you’re done” kind of recipe.

Oh. My. But it was so worth the little extra effort it took to make. The taste of Homemade Pistachio Pudding is NOT even comparable to the powdery mix of um….bello pudding.

I found a recipe on Cooks.com, but then adapted it to make it a little easier and a little healthier. I’m having this for breakfast tomorrow, oh yes I am.

Homemade Pistachio PuddingYum

1/3 cup pistachios
2 Tablespoons real grade b maple syrup
2 cups milk
1/3 cup real grade b maple syrup
2 Tablespoons corn starch or arrowroot powder
dash of sea salt
2 egg yolks
1/2 cup pistachios (crushed)
1 Tablespoon butter
1/2 teaspoon vanilla extract

Get the family busy shelling pistachios… :)

Objects in picture are smaller than they appear.
WOW do those look like giant pistachios, or is it just me?

Just to make life easier, get your two egg yolks beat up in a bowl. Set the bowl by the stove ready and waiting for later. This is going to come in very handy in a few minutes.

Make a “pistachio paste” by running the 1/3 cup of pistachios through a food processor for a minute or two until they are like crumbs. No wait, not until they are like crumbs. Until they are crumbs.

 

Mix the pistachio crumbs with 2 Tablespoons of real grade b maple syrup to make a paste.

 You will want to dip your finger in the bowl of pistachio paste – but don’t! Hold yourself back. This yummy concoction is for the pudding. Be strong.

Use a whisk to stir your “pistachio paste” into the milk (in a saucepan). Heat the milk mixture on medium heat, stirring with a whisk for about a minute.

 

 

 

 

Stir in 1/3 cup real grade b maple syrup, 2 Tablespoons corn starch or arrowroot powder and a dash of sea salt. Continue to stir over medium heat until the mixture thickens.

Once the mixture is thick and bubbly, remove it from the heat. Spoon out 4 Tablespoons of the milk mixture into the waiting bowl of egg yolks (told ya it would be handy to have that done ahead of time).

Stir it around and mix it up well (this keeps the eggs from getting funky in the big pan of hot pudding).

 

Pour the egg mixture into the pan with the rest of the pudding mixture and stir over medium heat for one minute.

 

Remove the pudding from the heat and stir in 1/2 cup crushed pistachios, 1 Tablespoon butter and 1/2 teaspoon vanilla extract.

Pour into serving bowls (6 servings).

Eat the pudding while it’s warm if you just can’t wait (like somebody I know). Or put the pudding in the fridge to chill for a couple of hours.

 

Sure, it’s kind of a funky color, but what do you expect when you mix brown maple syrup with yellow egg yolks and green pistachios? The taste is fantastic…I will be needing to order more pistachios soon!

I’m very excited to share that we’ve recently teamed up with Braga Organic Farms to work out a nice discount for you, the (lovely, talented, delightful, sweet…) Heavenly Homemaker Readers. If you place an order and use the code home, you’ll receive 10% off. We’ve loved working with Braga Organic Farms and think it’s super cool that they are a family-owned farm/business located in Madera, California…right outside the town where Matt grew up! No wonder their nuts taste so good!

And no, I didn’t just mean to say that my husband is a nut. Although he did choose to marry me…

 

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Homemade Chicken Broth

by 148 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

Making homemade chicken broth is one of my favorite ways to save money and pack in the nourishment too.

How to Make Chicken Broth

Yum

Last weekend I had a big party with some chickens in my kitchen. Three extra large chickens to be exact, purchased from a farm nearby that allows their chickens to do the chicken dance all over their yard while feasting on bugs all day long.

I decided that since I was going to cook one chicken, I might as well cook three. One mess, one day…all done. You can, of course, make this broth using only one chicken…but the pictures below are going to be of the big chicken party.

First, thaw your chicken. Or not. I got my chickens out of the freezer and put them in the fridge overnight, but they were still pretty frozen the next morning when I was ready to start my broth. No matter. Frozen chickens thaw quickly in boiling water (imagine that).

chicken_broth_1

Check it out, it’s a tower of chickens.

How to Make Chicken Broth

Put your chicken into a large pot. I used my huge stock pot since I was going to be boiling three large birds. Fill the pot three-quarters full of water.

chicken_broth_2

Add veggies to the pot…as many as you want and any variety you want. My favorites are:  carrots, onions, leaks and celery. I pretty much throw in whichever veggies I have at the time. There is no rhyme or reason to my chicken broth making madness…you really can’t hurt your broth by putting in too many veggies. You can overflow your pot, but I’ll just assume you’ll use common sense on that one.

Shake a nice amount of sea salt into the pot.

chicken_broth_3

Bring your pot of chicken, veggies, water and salt to a boil. Turn the burner down and simmer (with the lid on) for several hours. By several, I mean check it every so often in between clipping your child’s fingernails, matching up a basket of socks, and chasing your naked toddler down the street to bring him back into the house for his bath. When the chicken starts to spread apart and the meat is falling off the bone…ding! He’s done.

chicken_broth_4

Carefully lift the chicken(s) out of the pot and onto another dish. Allow it to cool for a little while (but not too long because de-boning a cold chicken is a lot harder than de-boning a warm one). Take all the meat off the bone once the chicken is cool enough for you to touch it without screaming.

chicken_broth_5

This is the part I usually like to hand over to Matt. I’m not a big fan of de-boning a chicken, even though it isn’t hard. Matt doesn’t mind doing it because he usually sneaks bites of cooked chicken while he works. And I let him because he’s de-boning the chicken so I don’t have to.

chicken_broth_7

Use your chicken bones to make broth

Throw all the bones and skin back into the pot of broth, and fill the pot with water, onions, and carrots. Now you can make a second round of broth – getting the most out of your chicken and bones!

chicken_broth_6

chicken_broth_8

Cover the pot and simmer for 4-10 hours to really “suck the good stuff out of the bones and into the broth.”

chicken_broth_9

In the meantime, you can put all your cooked chicken into containers for future meals. I happened to get TEN meals worth of meat from my three extra large chickens because I like to make my chickens stretch as much as I can. These jars went into the freezer (after they cooled completely). Yes, I put lids on them first.

chicken_broth_10

After the bones and skin have cooked for a couple of hours, strain the carcass out of the broth with a colander. Lookie, a big colander of chicken carcass. I don’t really like the word carcass. And yet, I keep saying carcass. Someone stop me. (What is the plural form of carcass? Carcasses? Carci? Seriously, someone stop me.)

chicken_broth_12

Mmm, look at that good, rich broth. I always run it through my blender (if I feel like it that day) to smooth out all the veggies. They’re usually pretty mushy by then anyway, and blending them into the broth adds even more nourishment and good flavor.

chicken_broth_13

Now, I actually have a hard time letting go of my chicken bones and skin (otherwise known as the carcass), so if I have an ounce of energy left at the end of my full day of chicken cooking and de-boning and broth making, I will then put the contents of my colander into my crock pot, fill it with water and leave it on low all night to make yet another round of broth. It isn’t as rich, but it still makes a good broth.

Chicken broth freezes very well, you’ll just want to make sure it has completely cooled before you put it into the freezer. I freeze mine in jars and in freezer bags. If you freeze it in jars, be sure to leave several inches open at the top to allow for the broth to expand. Otherwise your jar will bust and it will be sad.

chicken_broth_14

And there you have it. If this isn’t a great way to stretch chickens, I don’t know what is. From three big chickens I got four or more meals of chicken broth and ten meals of cooked chicken. LOVE. IT.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Homemade Whole Wheat Pasta

by 92 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

I’ve been making homemade pasta for several years. It is SO easy and everyone loves it. I mostly use the noodles for Chicken and Noodle Soup or Beef and Noodles. Or, sometimes I roll the recipe into Lasagna Noodles (I’ll share how I do that soon).

By the way…I can’t decide whether to call this pasta or noodles. Is there a difference? If it’s okay with you, I’ll just keep using the words interchangeably since I apparently can’t make a decision about which one to use. Hopefully I won’t accidentally combine the two and call it poodles because that’s a different thing entirely and poodles can neither be mixed in a bowl nor rolled out on a well floured surface.

I think most people assume it’s hard to make your own noodles. If you are one of those people, please try mixing these up really quickly and find out how EASY they are to make!! Here…I’ll show you…

Whole Wheat PastaYum

2 1/3 cups whole wheat flour (I use freshly ground flour)
1/2 teaspoon sea salt
2 beaten eggs
1/3 cup water
1 teaspoon olive oil

Grain Soaking Instructions (so that the grain will be more easily digested):

Use the same ingredients, substituting the water with a cultured dairy product like buttermilk or plain yogurt. Mix then cover with a towel and let it sit for 12-24 hours.

First mix the flour and salt together in a bowl and make a little”pit”  in the middle.

homemade_noodles_1

Beat your eggs in a separate bowl, then pour them into the flour mixture.
Add the water (or buttermilk) and olive oil.

homemade_noodles_2

Stir well until the ingredients are mostly combined.

homemade_noodles_4

Dump it out onto a floured surface and knead it a little bit to get the ingredients combined well.
(If you are planning to soak the grain, you would begin at this point.
Put the “blob of dough” back into your bowl, cover and let it sit for 12-24 hours.)

homemade_noodles_7

Make sure your surface has a LOT of flour all over it so that your noodles won’t stick when you roll out the dough. Sticky noodles are not fun. (I would imagine that sticky poodles are not fun either, but I don’t have any experience in this area.)

homemade_noodles_6

Use a well floured rolling pin and roll and roll and roll until your noodle dough is almost hanging off the side of your counter top. Or at least until it is very thin, about 1/8 inch in thickness. You may need to keep tossing some flour under the dough as you roll to keep it from sticking.

homemade_noodles_8

I use a pizza cutter to cut long strips in my noodle dough.
That’s what Grandma used to do after all.

homemade_noodles_10

Ooh, isn’t it purty?

homemade_noodles_11

Cut your noodles any length you want.

homemade_noodles_13

In case you’re wondering…I made a double batch. Yeah…that’s a lot of noodles.

homemade_noodles_14

 Once you’ve cut your noodles you can either use them right away, or you can let them dry so that you can store them and have them ready for when you need them.

I used my new dehydrator to dry the noodles, but you can just leave them on the countertop to dry if you want. It will take a while…like several hours or even an entire day. You may also need to turn the noodles over after a few hours so that the under side can dry.

Once the noodles are completely dry, store them in an air tight container in your pantry. They will stay good for up to a month. They can also be frozen….just let them thaw a little before you cook them.

homemade_noodles_17

To cook your noodles:

Bring six cups of chicken, beef or vegetable broth to a boil. (I like to include cooked meat and veggies in my broth too when I add noodles.)  Stir in the noodles, making sure they don’t stick to each other. Salt well. Cover and simmer for 20-25 minutes or until the noodles are fat and tender.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Homemade French Dressing

by 38 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

I figured out a French Dressing recipe that includes only real food ingredients and avoids high fructose corn syrup! It also means I can enjoy Taco Salad the way I used to – again without the high fructose corn syrup. Mmm, real food. I love revisiting my favorites and eating them in a healthier way!

french_dressing_2

Back in the day when I didn’t know what high fructose corn syrup was or understand that it was bad for us…I used to make a killer taco salad with Catalina Salad Dressing. Man that stuff tasted good!

I’d mix up a big bowl of lettuce, taco seasoned meat, shredded cheese, chopped tomatoes, chili beans, crunched up tortilla chips – and toss it all with Catalina. Such a perfect summer supper (or dinner, or whatever).

After a little experimenting, I came up with a yummy homemade French salad dressing that tastes even better than the store bought ever tasted! It’s so easy to put together, it’s inexpensive to make, and it tastes wonderful in my taco salad! It’s a blast from the past, only better.

Homemade French DressingYum

Homemade French Dressing
 
Save Print
Author:
Ingredients
  • ¾ cup ketchup
  • 2 Tablespoons sucanat (you can substitute brown sugar if you want)
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon liquid smoke
  • 1 Tablespoon ground celery seed
Instructions
  1. Put all ingredients directly into a pint sized jar.
  2. Put the lid on and shake it well.
  3. Refrigerate.

I recommend Muir Glen Organic ketchup because guess what? It doesn’t include high fructose corn syrup.

Easy Taco Salad with homemade French Dressing

Remember that you can also find recipes for homemade Ranch Salad Dressing, Italian Salad Dressing and Thousand Island Salad Dressing in the Condiments Page of my recipe section!

And also…if that’s just too much salad for ya…you can find a recipe for Chocolate Caramel Truffles on the Desserts Page. I’m always willing to accommodate. ;)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Homemade Ice Cream Sandwiches

by 21 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

When I mentioned that I was making homemade ice cream sandwiches for the YC ladies soccer team, several of you said, “You ARE going to share your recipe aren’t you?!”

Uh yeah. Who am I to hold back on a recipe that includes cookies and ice cream? That would just be mean. Although this isn’t really a recipe exactly.  I just put ice cream between two cookies and called it a sandwich. I didn’t even make the homemade ice cream this time. I needed to make 40 of these and I was making homemade ice cream for the team another day…so this time it was Breyers to the rescue!

First off, I baked TWO double batches of these chocolate chip cookies. I used a Pampered Chef medium sized scoop so that my cookies would mostly, sort of turn out uniform in size. You must make sure your cookies are completely cooled for obvious ice cream sliding avoidance purposes. In fact, I made mine ahead and froze them. Then they were nice and cold and ready for ice cream.

Here’s the Homemade Ice Cream Sandwich math:

~A double batch of chocolate chip cookies made about 40 big cookies, which was enough for 20 ice cream sandwiches. Therefore I needed TWO double batches of chocolate chip cookies to make 40 ice cream sandwiches. I suppose that would be a quadruple batch, wouldn’t it?
~One container of Breyers Ice Cream was enough for thirty ice cream sandwiches.

I let the ice cream soften just a bit on my counter top. By “just a bit” I mean I have  no idea exactly how long I left it there. I brought it home from the store and put a few other groceries away and helped one of the kids on a math problem then got out supplies to make the sandwiches then started some meat cooking on the stove then washed my hands and finally started putting the sandwiches together. Yeah, about that long. The ice cream was then nice and soft for scooping, but not yet running all over my counter and down into my silverware drawer.

Once your ice cream is soft – but not too soft, good luck with that – pick two cookies that look pretty similar in size.

ice_cream_sandwich_1

Yum

Place a scoop of ice cream onto one of the cookies. If you get some on your fingers you are not allowed to lick it off. You are making these to share with other people right? Work hard to avoid the temptation to lick your ice creamy fingers. It will not be easy. But you can do it. If I can do it, you can do it. Believe me. Because it was lunch time and I hadn’t eaten yet.

ice_cream_sandwich_2

Place the second cookie on top of the ice cream which is on top of the first cookie. Squish it down just a little bit. But not too much. If you squish too much the ice cream will ooze all out of the sides of the sandwich and wow will you have a mess. So don’t blame me if you squish too hard. I warned you to do slight squishing.

ice_cream_sandwich_3

Hold up the pretty ice cream sandwich and show all family members and friends who are around and wish to see it. And then tell them that sorry, they can’t eat it yet.

ice_cream_sandwich_4

Place each ice cream sandwich in a little fold top sandwich bag. Who knew those were really for ice cream sandwiches and not just ham and turkey?

ice_cream_sandwich_6

Place all the wrapped sandwiches on a pan in the freezer for at least two hours or for however long you need to keep them there. Or for however long you can keep them there as these are rather tasty and people will want to take them out of the freezer and eat them.

ice_cream_sandwich_7

When you are eating your very own ice cream sandwich, you are then allowed to do all the squishing of the ice cream you would like to do. You are also then allowed to lick your fingers…and the ice cream that may or may not be running all the way down your arm toward your elbow.

Go ahead, see if you can lick your elbow.

You tried it just now didn’t you?

For the record, I am not quite able to reach my elbow to lick it. I will need to catch the running ice cream before it reaches my elbow. You?

No, not my elbow…yours. You may NOT lick my elbow.

Lick your own elbow…if you can.

Can you?

Yeah, explain this one to your family.

“Mama, why are you sitting at the computer trying to lick your elbow?”

“Just getting ready to make Ice Cream Sandwiches, Dear.”

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Healthy Strawberry Shortcake

by 67 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

When fresh strawberries are in season, nothing much tastes better than Strawberry Shortcake. This variation of Strawberry Shortcake is lightly sweetened with honey and made with whole wheat flour. We had the entire cake eaten up in just a few minutes!

strawberry_shortcake_2

Yum

 Strawberry Shortcake

1 1/3 cups whole wheat flour (I use freshly ground whole wheat)
1 teaspoon baking powder
2 eggs
1/2 cup honey
1/3 cup oil (I use coconut oil)
1 teaspoon vanilla extract
1/2 cup milk

4-5 cups of fresh, sliced strawberries
Whipped cream (fresh cream whipped to form soft peaks, with a bit of stevia added for sweetness)

Mix together flour and baking powder. Add in eggs, honey, oil, vanilla and milk. Stir well (or mix well with hand mixer). Pour into a well buttered 8×8 inch baking pan. Bake at 350° for 20-25 minutes.

Allow cake to cool completely. Top with fresh strawberries and whipped cream. (9 servings)

Strawberry Shortcake with Whole Wheat and Honey

If you’d like more ideas for what to do with all the fresh strawberries that are in season right now, you may want to take a look at this fun recipe list!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Sloppy Cornbread Muffins

by 38 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

sloppy_corn_muffins_4

Yum

I’ve decided that I love sloppy joes more than any 36 year old mama ought to love sloppy joes. (Sloppy joes aren’t just kid food, right?)  I’m a little crazy when it comes to my hamburger meat. I like it a lot. Bring on the beef.

As you may recall, this Sloppy Cornbread is a very fun way to eat Sloppy Joes without buns. Over the weekend I experimented making the Sloppy Cornbread into muffins….and YUM!

To make Sloppy Cornbread Muffins you will need:

1 recipe of Cornbread
1/4 recipe of Sloppy Joes (which is 1/2 pound of meat)

which will make 12 Sloppy Cornbread Muffins 

These freeze and reheat very well…which means you may want to use:

a double batch of Cornbread
1/2 recipe of Sloppy Joes (which is one pound of meat)

which will make 24 Sloppy Cornbread Muffins

Is this getting confusing? If you make up the full Sloppy Joe recipe, you could just make some of it into Sloppy Cornbread Muffins, then freeze the remaining Sloppy Joes mixure. Or, you could just bring it over to me and I’ll get a fork and eat it right out of the pan.

sloppycornmuffins

First fill your muffin cups half full (or half empty depending on the kind of day you’re having) with cornbread batter.

The muffins do tend to stick a little to paper muffin liners…so you may have better success just buttering each muffin cup very well.

sloppycornmuffins2

 Spoon about a Tablespoon or two of Sloppy Joe meat into each muffin cup.

Bake in a 400° oven for 20 minutes.

sloppycornmuffins3

So, what kind of day are you having? Would your muffin cups be half empty…or half full?

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!