Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Easy Peanut Butter Snack Bars

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Here’s another super easy snack recipe to help us along in the Getting Ahead {Snacks} Challenge. These were a huge hit at our house – and so easy that I can definitely make these frequently!

peanut butter snack bars

Easy Peanut Butter Snack BarsYum

Easy Peanut Butter Snack Bars
 
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Serves: 20
Ingredients
  • 1 cup natural peanut butter (I use homemade creamy peanut butter)
  • ½ cup butter
  • ⅔ cup sucanat or brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 cup whole grain flour
  • ¼ cup chocolate chips (optional)
Instructions
  1. In a small saucepan, melt together peanut butter and butter.
  2. Pour mixture into a medium-sized bowl and stir in sucanat until creamy.
  3. Add eggs, vanilla, and salt, stirring well.
  4. Mix in flour until well combined.
  5. Spread mixture into a 9x13 inch baking dish.
  6. Bake in a 350° oven for about 25 minutes.
  7. Remove from oven and sprinkle chocolate chips on top if desired.
  8. Cut into about 20 bars.

 

To freeze:  Allow bars to cool completely. Wrap them individually to keep the bars moist. Place wrapped bars in a freezer bag and freeze for up to 3 months. Thaw for at least one hour before serving.

These make for great grab-and-go snacks!

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Menu Plan for the Week

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baked_mac_and_cheese_2

Sunday, November 3
Dark chocolate almond granola, apples
Hearty green bean casserole (in Oh, For Real cookbook)
Fall Festival at church – taking Peanut Butter Apple Cookie Bars

Monday, November 4
Cinnamon bun muffins, peaches
Bacon, egg, and avocado salad, whole wheat toast
Alfredo sauce with pasta, steamed carrots and broccoli

Tuesday, November 5
Homemade instant oatmeal, dried fruit
Calico beans, applesauce, carrot sticks
Spicy cheesy chicken dip, grapes

Wednesday, November 6 (the day Matt finally joins me in being 40!)
Peach cobbler (the perfect birthday breakfast for him)
Salmon patties, sweet potato fries, peas
Cheesy turkey sausage stromboli, tossed salad

Thursday, November 7
Protein pancakes, blueberries
Rice and veggie stir-fry with broccoli and carrots
Italian roast wraps with lettuce, sweet peppers

Friday, November 8
Pumpkin scones
Shepherd’s pie, fruit salad
Smothered chicken pasta, tossed salad

Saturday, November 9
Pumpkin oatmeal bake, applesauce
Twice baked potatoes, green beans
Sloppy joes, ranch potato wedges, peas

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Raspberry Oatmeal Bars

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Raspberry Oatmeal Bars are pretty much amazing.

Raspberry Oatmeal Bars 11

Yum

I’m on a mission to create new healthy snack recipes so that my boys will have some great options on hand. But here’s what happened after I made these Raspberry Oatmeal Bars:  I dug into them while I was in the kitchen by myself and loved them so much that I forgot to call in the kids. Then when I realized I was like, “Eh, the kids can have a piece of cheese.” And then I kept eating the bars. Great mom moment, huh? :)

This may be one of the best snack recipes ever, hands down. The kids thought so too, once I remembered to share.

Raspberry Oatmeal Bars

Raspberry Oatmeal Bars
 
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Author:
Ingredients
  • 1½ cups whole wheat flour
  • 1½ cups rolled oats
  • ½ cup sucanat
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 cup melted butter
  • ½ cup raspberry jam (100% fruit)
Instructions
  1. Mix together flour, oats, sucanat, baking powder, and salt.
  2. Stir in melted butter until the mixture resembles crumbs.
  3. Press half of the mixture into an 8x8 inch baking pan.
  4. Spread jam over the top.
  5. Sprinkle remaining oat mixture on top of the jam layer, pressing down to cover.
  6. Bake in a 350° oven for 30 minutes or until lightly browned.

Raspberry Oatmeal Bars 12

You can definitely change these up by using a different variety of jelly or jam. I think apricot would be awesome in these, or strawberry, or peach…

If they last long enough, you can freeze them: Allow them to cool completely, then wrap individually for a quick grab and go snack. Place individually wrapped bars in a large freezer bag and store in the freezer for up to two months.

Here are some pictures to show more specifically how to put these bars together. They are really so easy!

First,  mix together the dry ingredients. Then pour in the melted butter.

raspberry-bars_1

 Stir until the mixture resembles buttery crumbs.
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Press half of the crumbs into an 8×8 inch baking dish.

raspberry_bars_3
Spread the jam over the first layer of oat mixture. Spoon the remaining oat mixture over the jam and press down to cover.
raspberry_bars_4

Bake in a 350° oven for about 30 minutes. Cut them while they are warm, or allow them to cool first.

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Try to remember to share them with others.

raspberry_bars_8

Not only will I be making these frequently for snacks in the future, I think they will be wonderful for breakfast. And I’ll even try to remember to serve them to my children. ;)

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Journey

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If you haven’t already, you may want to go back and read Raw, Guilt , Beginning, Anxiety, Seek, Stop, Pride, Surrender,  Peace, and Empty before reading this post.

I’ve been learning so much the past 14 months about letting go of self and surrendering my worries and needs to the Father. The scriptures have been speaking Truth into my life and for the first time, I’ve really been listening. Learning to die to self has been both painful and beautiful, and I dare say I’ve even grieved this death of self. But after death comes new life – and I am now able to truly enjoy the fullness of life that God promises us on this earth.

Am I worry free? Not yet, but I have learned the beauty of giving my anxious thoughts over to the Father. Old habits die hard. I have thorns in my flesh that would like to take over my life and force me back into my former way of thinking. I’m on a journey to continue growing in my new walk as I learn more and more about dying to self.

Is my life without hardship? No, that’s not what God promises. But He does promise to carry our burdens and to give us His peace. He can and He will and He does. Living in Jesus is glorious. Allowing Him to be for me what He promises and desires to be in my life is rich and powerful. When I am weak, then I am strong (2 Cor. 12). Yes.  In the name of Jesus, yes!

Truth:  We can ask for anything in the name of Jesus and He will do it.

Jesus tells us this over and over. I counted this promise three times in John 14-16 alone. Jesus means it when He says this. Worried about something that you have no control over? Ask Jesus to overrule the worry and fill the hole with His peace. He WILL do it.

Truth:  His yoke is easy. His burden is light.

We can continue to carry our burdens on our own, lugging the heavy weight of worry, anxt, fear, or guilt around everywhere we go. It will wear us out, disrupt our sleep, make us depressed, and get us absolutely nowhere. Or we can gratefully surrender our burden to the One who is already carrying it for us. Why do we try to do what we know we can not do? Jesus asks us to let Him give us rest. Give Him your burden. Then breathe deeply and enjoy the comfort that comes from letting Him carry your load.

Truth:  The only One we need to aim to please is the Father.

Learning this truth has been life changing for me. As I recognize my need to let go of pride, and to focus on doing what God asks me to do – instead of constantly trying to gain the approval, recognition, or appreciation of those around me – I am experiencing His blessed gift of peace like never before. The blessing of seeking to please God alone is that by doing so, others are pleased too. Except for when they’re not.  But that is not my burden to bear. I can love people and point them to Jesus, but I cannot rescue, fix, or change anyone’s heart. I’ll do my job and let God do His.

This post ends this Raw series I’ve been honored to share with you about my journey to emotional healing. The series ends, but the journey continues. I am constantly growing, continually learning, and clearly recognizing my need for a Savior. I long to be whole, and I now realize that the only way to find true peace is to become broken at the feet of Jesus. His goodness overflows. His mercies are new every morning. He is what I can never be. And I am safely in His care.

While this specific series is ending, I will continue to listen to God’s leading and share truths and lessons He is teaching me.
Thank you for your kindness and love as I opened my heart in this series.

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Cream Cheese Pumpkin Muffins

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The first new healthy make-ahead snack recipe idea I am sharing (to go along with our Getting Ahead Challenge) was inspired by Kristen who left a comment on Facebook last week suggesting I make these muffins for a family game night. I experimented a little, and we loved the result! Cream cheese and pumpkin together in a muffin? Can be made ahead of time? Freezable? Yes, yes, yes. Not to mention, you get to learn to make cream cheese coins. Just when you thought life in the kitchen couldn’t be any more fun…

Cream Cheese Pumpkin Muffins

For those of you who notice fine details, you might realize that this recipe is very similar to my Pumpkin Chocolate Chip Muffin recipe. I simply took out the chocolate and added cream cheese. Why think hard when you already have a great pumpkin muffin recipe, right?

Cream Cheese Pumpkin MuffinsYum

3 cups whole wheat flour (I used freshly ground hard white wheat)
1 cup sucanat
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
4 eggs
2 cups pureed pumpkin (or one 16 ounce can)
1 cup melted coconut oil (or butter)
8 ounces cream cheese

Before mixing together muffins, place cream cheese in the middle of a large piece of parchment or wax paper. Wrap the paper around the cream cheese and shape it into a long rope. Place it in the freezer while preparing the muffins.

Stir together flour, sucanat, baking soda, baking powder, salt, and cinnamon. Add eggs, pumpkin, and melted coconut oil. Mix well and scoop batter into 24 paper-lined muffin tins. Slice cream cheese into 24 “coins.” Slide one into the middle of each muffin. Bake in a 400° oven for about 20 minutes or until muffins are golden brown.

Cream Cheese Pumpkin Muffins
 
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Prep time
Cook time
Total time
 
Author:
Serves: 24 muffins
Ingredients
  • 3 cups whole wheat flour (I used freshly ground hard white wheat)
  • 1 cup sucanat
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 2 cups pureed pumpkin (or one 16 ounce can)
  • 1 cup melted coconut oil (or butter)
  • 8 ounces cream cheese
Instructions
  1. Before mixing together muffins, place cream cheese in the middle of a large piece of parchment or wax paper.
  2. Wrap the paper around the cream cheese and shape it into a long rope.
  3. Place it in the freezer while preparing the muffins.
  4. Stir together flour, sucanat, baking soda, baking powder, salt, and cinnamon.
  5. Add eggs, pumpkin, and melted coconut oil.
  6. Mix well and scoop batter into 24 paper-lined muffin tins.
  7. Slice cream cheese into 24 "coins."
  8. Slide one into the middle of each muffin.
  9. Bake in a 400° oven for about 20 minutes or until muffins are golden brown.

These muffins taste great hot out of the oven or cold several days later.

Want a little hint on forming that cream cheese? I found that wrapping it well with parchment paper, then running my hands over and over it easily shaped it into a long rope in just a few seconds. Like this –>

pumpkin_cream_cheese_muffins_3 (1)

I like to refer to this gem of a portrait as “Headless Lady Shapes a Cream Cheese Log.”

 Feel free to sprinkle chopped nuts on top of the muffins before baking. I’m also thinking that adding chocolate chips (like in the original Pumpkin Chocolate Chip Muffin recipe) would taste incredible.

Which do you like better? Chocolate chips or cream cheese…or both?

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Gratituesday: Baking

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I know it sounds silly, but this week I’m very thankful for the gift of baking.

This is such a fun time of year to stir together yummy baked goods and casseroles. I spent hours today in the kitchen experimenting with new recipes to share and I loved every minute of it! I know not everyone enjoys baking as much as I do, but wow is it a fun activity for me.

I’m thankful for my houseful of men who love to eat. I’m thankful for the blessing of a pantry full of delicious ingredients. I’m thankful for cooler weather, cinnamon, comfort, and well…butter. What can I say? :)

raspberry_bars_8
Just wait till I share this Oatmeal Raspberry Bar recipe I tried today!

Share how God is working in your life on your blog, then come link up with us here. If you don’t have a blog, be sure to leave a comment letting us know what you’re grateful for! Please read through the Gratituesday Guidelines so that you understand what kinds of posts you can link up to share here. Posts that are linked but do not fit our Gratituesday theme will be deleted.

If you are linking up a blog post for Gratituesday, please copy and paste the following sentence into your post! Thanks!

Join us for Gratituesday at Heavenly Homemakers!

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Let’s Do This! Join the Getting Ahead {Snacks} Challenge

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350x350_Challenge

It’s been a few weeks since I threw out a challenge for all of us. With the holiday season coming soon, I thought we could all use a little practice getting ahead in the kitchen. And not that it’s all about me, but I am feeling a little short in the snacks department at my house. So for this challenge, I decided that we would focus on getting ahead with nourishing snacks.

The Let’s Do This! eCourse has an entire lesson devoted to getting ahead with snacks. Why? Because snacks are a must for many of us, and having healthy options on hand and ready to grab means that we are making better choices for ourselves and for our families. Otherwise, when we get hungry in the middle of an afternoon, we may be likely to cave in and grab a handful of chocolate chips. Not that you or I have ever done that in a moment of weakness. Mmmmhmmm.

Soooo, healthy snacks. I’m really hoping you’ll share some fresh new ideas with me! Here is a list of options I regularly give my kids, but they would definitely welcome something new. I’ve been experimenting, looking all over the internet for new recipes, and am counting on you to give me some ideas and inspiration.  No pressure.  I’ll just be waiting by my computer with my apron on and my mixing bowls in my lap…

My goal by the end of next week is to have several fun and healthy snack options prepared for my family – and to have a great new list of healthy (make-ahead) snack ideas compiled to share with you. In the meantime, there will be new healthy snack recipes coming your way – so be on the look-out. Join the Getting Ahead {Snack} Challenge!

Who’s with me?! Let’s Do This!

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Menu Plan for the Week

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Homemade Grape Nuts

This is a fun time of year for baking. My family thinks this is a fun time of year for eating. So it’s all good at our house. :)  Have you been doing any special baking lately?

Here’s what we’re eating this week:

Sunday, October 27
French toast using leftover cinnamon swirl bread, fruit
Cheesy beef and pasta casserole (from Make-Ahead Meals and Snacks eBook), green beans
Small Group potluck – Chili, peach crisp

Monday, October 28
Dark chocolate almond granola, apples
Chicken patty sandwiches, raspberries, baby carrots
Pizza party with Elias’ soccer team

Tuesday, October 29
Homemade grape nuts cereal, blueberries
Homemade corn dogs, peas, baby carrots
Fiesta chicken with lettuce and tomatoes on tortillas (tortilla recipe in Totally Tortillas eBook and Oh, For Real book)

Wednesday, October 30
No-knead overnight bread, clementines, scrambled eggs
Easy noodle stir-fry with carrots, broccoli, and asparagus
Crock-pot barbecue chicken, potato wedges, peas

Thursday, October 31
Pumpkin pancakes, bananas
Sloppy joes, baby carrots, apples
Lasagna casserole, tossed salad

Friday, November 1
Peanut butter honey toast, applesauce
Creamy mac and cheese, green beans
Baked potatoes in the crock pot – baked potato bar with whatever works from the fridge :)

Saturday, November 2
Pancake sausage muffins, apples
Leftovers
Calzones, fruit salad

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Easy and Delicious – Black Bean Salsa

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You’ve likely seen this recipe on my site before, but I wanted to highlight it as a delicious meal that costs less than a dollar per plate!

Black Bean Salsa is easy to make and has only five healthy ingredients. It tastes so fresh, and the cilantro makes it so flavorful. I serve it with Organic Corn Chips. The total cost for the salsa and the chips costs less than $6 and will feed my entire family. This is also a great, inexpensive snack to share with guests at a party.

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You’ll find the recipe here.

Looking for more meal ideas that use healthy, real food ingredients and cost less than one dollar per plate? Here’s what I’ve shared so far:

 

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Malachi’s Business Dream

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Earlier this week, Matt saw an opportunity to win college scholarship money for Nebraska kids 8 and younger. We quickly acted on it and would like your support!

He’s been entered into a “Big Dreams” contest that will be judged in November, but we’d like to get people to give it a bunch of thumbs up so the judges will see its likeability. 1st place-$10,000; 2nd-$5,000; 3rd-$2,500.

Asa did the video and editing as part of a school project, and he and Justus collaborated on the original music. Matt and I did next to nothing. It was great to see the boys working together on this project!

If you have a minute, would you go check out Malachi’s Business Dream video and click on the thumbs up for us? You can click it once each day through the end of October.

Thank you for helping us with this fun project!

malachis_big_dream
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