Heavenly Homemakers

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Simple Snack Recipe: 5 Minute Mousse

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We all need this 5 Minute Mousse in our lives. I bet after we’ve made it a dozen times, we can knock our record down to make it in just 4 minutes, yes?

I used to make this all the time when I was young and only had two kids. Then I forgot about it as other fun recipes became more prominent. Also, I have a few more than two kids now.

I recently dug this recipe out again and wow is it a hit with our current tribe!

Here’s a fun photo our almost daughter-in-law snapped one day of me surrounded by five of our current ten kids. Life is a party, and that party calls for 5 Minute Mousse!

5 Minute MousseYum

Simple Snack Recipe: 5 Minute Mousse
 
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Serves: 6
Ingredients
  • 2 cups heavy whipping cream
  • 3 Tablespoons unsweetened cocoa powder
  • ¼ cup sugar or honey
  • 1 teaspoon vanilla
Instructions
  1. Whip all ingredients together in a high power blender or with a hand mixer until thick and smooth.
  2. Chill for at least one hour before serving.

 

Usually, I don’t take the time to scoop this into individual serving dishes before I put it into the fridge to chill. I’ve found that a large pyrex bowl with a lid works best. Then I scoop the mousse into small bowls and hand them out.

This dessert is brought to you by the mom who now needs to offer dessert every night.

Why? Because we’ve found that our six and eight-year-olds need some special incentives to eat healthy foods. “No veggies equals no dessert.” They also need reinforcement to be sweet. “If you aren’t sweet you don’t get sweets.”

So I’ve been coming up with desserts a little more regularly to help us as we train this new set of kids. :)

And of course, I add spinach to our cake, so they get to earn their cake and it comes with a full-on salad. That’s a mom-win! :)

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Least Expensive Burrito Recipe

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Is this the least expensive burrito recipe? Or is it a nifty trick teaching us how to use leftovers creatively? Hmmm….

I’ll give you a recipe. But I’m also going to give you a license. A license to use up what you have and stir it into a mixture and slap it into a tortilla. Roll it up and call it a burrito. It works deliciously every time!

This is what makes this recipe the “least expensive.” You’re using up leftovers that you’ve already prepared. You’re cleaning out your fridge and avoiding waste. You’re saving time and having fun and the best part is that you’re making something your family will love!

As an added bonus, you can make as many of these as you need and freeze them to warm them up as needed! My older kids love having these in the freezer so that they can pull some out for an easy lunch or a late night second-dinner. :)

Here’s the kind-of recipe. Later, I’ll give more of an actual recipe for those who would prefer more specifics!

Least Expensive Burritos – the Use Up Leftovers Recipe Version

  1. First, make a meal in which you offer cooked meat, rice, beans, salsa, cheese, corn, olives, tomatoes, lettuce, and sour cream.
  2. Let everyone build a burrito bowl, a burrito, or a taco dip to eat with chips.
  3. After your meal, stir all of your leftovers into a dish.
  4. Use this mixture to make burritos for an easy-to-grab meal.

See how great this is? How easy? It’s how I make frozen burritos every time we have a burrito bar at our house!

Least Expensive Burrito (Actual) RecipeYum

5.0 from 2 reviews
Least Expensive Burrito Recipe
 
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Serves: 12
Ingredients
  • 1 can black beans
  • 1 can corn, drained
  • 2 cups cooked rice
  • 1 cup salsa
  • 2 cups leftover cooked chicken or beef (optional)
  • 1 cup shredded cheese
  • 12 soft tortillas
Instructions
  1. Mix together all burrito filling ingredients.
  2. Scoop mixture into tortillas and roll up.
  3. Serve right away or freeze and warm up later.

 

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Chocolate Pumpkin SPINACH Cake? Yes.

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Yes, I made a new cake with spinach, a Chocolate Pumpkin Spinach Cake. It’s official. I’m ridiculous. But wait until you try this!

You can think I’m crazy if you want to. You’d be right. But adding spinach to cake? Well, it’s a hilarious way to eat vegetables. Your family will be none the wiser unless they watch you make the cake. Then you have some explaining to do.

Therin lies all the ingredients for a pumpkin chocolate cake, plus a generous amount of fresh spinach. All blended up, it turns into a cake. For Popeye. And everyone else.

Hey, this is a million times better than this fun – but full of sugar and white flour – add spinach to a cake mix idea. I still plan to make that from time to time because it’s fun and truly a good way to get my kids to eat greens.

But this Chocolate Pumpkin SPINACH Cake has both pumpkin and spinach, so it’s basically a health food. Covered in frosting. ;)

Chocolate Pumpkin Spinach CakeYum

4.5 from 2 reviews
Chocolate Pumpkin SPINACH Cake? Yes.
 
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Serves: 15
Ingredients
  • 1 cup melted coconut oil
  • 1 can pumpkin puree (15 ounces)
  • 2 eggs
  • ½ cup water
  • 2-3 cups fresh spinach leaves
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • 1 cup sucanat or brown sugar
  • dash of sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
Instructions
  1. Put all ingredients into a high power blender (like a Blendtec) starting with liquids first.
  2. Blend until well mixed and smooth.
  3. Pour ingredients into a 9x13 inch cake pan.
  4. Bake in a 350 degree oven for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  5. Allow cake to cool completely before frosting.

Want some low-sugar frosting options? Follow this search I did, and find all kinds of fun frosting ideas. Plus, you’ll see more cake recipes, and you know you want to add spinach to all of those!!

Have you tried this idea? Tell me how it went for you!

My family cannot tell there’s spinach in our cake. I love this!

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Add Spinach to Cake (It Tastes AMAZING!!!)

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It’s true. I add spinach to cake now. We will get greens into these kids, will we not?!

Look at this and tell me that you see spinach:

Right? And neither did he:

Now, he is a 3-year-old. Therefore, he also eats the occasional dirt or piece of tortilla that has been stuck under his car seat since last Christmas. So can he really be trusted?

Look at that face. If he can’t be trusted, who can? Though he is not to be trusted with choosing an outfit. It was snowing the day he was determined to wear these swim trunks. Why? Because they had sharks on them, which perfectly matched the sharks on his shirt. Obviously.

So about adding spinach to cake. I got the idea from Justus’ fiance.

She can absolutely be trusted. With food, with picking outfits, and of course, with picking a husband. She’s a keeper.

One day in my kitchen she saw me making these smoothies (yes, she already knows we’re weird and she still wants to marry into the Coppinger family). She was like: “Hey, did you know you can add spinach to a cake mix? I saw it on a reel!”

Fascinated, and seeing as I am in a desperate way to get as many nourishing foods into my kids as possible, I decided to pick up a cake mix the next time I was at the store. (<— Read that sentence again. Weirdest thing I’ve ever typed. Hahahahaha. Who even am I anymore?)

Yes, I picked up a cake mix. To help us eat greens. Yo. Betty Crocker gets salad into the children. We love her.

There’s the blender filled with spinach, oil, and water. If that doesn’t look like a delicious cake waiting to happen, I don’t know what does.

Then, in went eggs and cake mix.

It’s a cake mix? It’s a smoothie? No one actually knows what this is.

In fact, Malachi (our 17-year-old) watched in horror as he saw me blend this up and then pour it into a cake pan. “Mom, what are you doing??!!”

Poor kid. He knows his mom is tired. He really thought I’d lost my mind (some more). He thought I was pouring smoothie into a pan and putting it into the oven.

So then I told him what I was actually doing and he was disgusted that he’d seen the entire thing transpire. Not knowing there was spinach in the cake would have been much better, thought he. But alas, the damage had been done. He’d seen the spinach get blended into the cake. He left for soccer practice full of skepticism.

Would you look at that? It’s just a chocolate cake. Full of spinach that no one can see. Bah.

I frosted it, you know, just to add more sugar to our nourishing cake. What in the world. I then took a blurry picture.

Let’s take another look at that first taste-tester, shall we?

Can you see a slight green tint within the chocolate? No, you cannot. Only because you know it’s there do you think that you see greenish-brown.

Below you can read about how you can also put greens into your cake. We have all lost our minds. I guess we don’t care if our kids eat the sugar as long as they are also eating salad??

How to Add Spinach to CakeYum

5.0 from 4 reviews
Add Spinach to Cake (It Tastes AMAZING!!!)
 
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Serves: 15
Ingredients
  • 1 chocolate cake mix
  • 1¼ cups water
  • ⅓ cup olive oil
  • 3 eggs
  • 3-4 cups fresh spinach
Instructions
  1. Blend everything up in a high power blender.
  2. Pour the batter into a 9x13 inch baking pan.
  3. Bake in a 350 degree oven for 35 minutes or until a toothpick inserted in the middle comes out clean.
  4. Allow cake to cool before frosting.

And that’s how it’s done.

Will this be a way I frequently get greens into my children?

I don’t think that it will. But then again, I’m kind of on a roll with thinking of new ways to add veggie nourishment to our food. Wonder what else I can add spinach to?

Oh, in case you’re wondering…

Malachi’s Response:

He loved this cake and couldn’t get over it. “It’s so good! How is it this good?!” said we, between bites of cake.

I bet he’ll never be skeptical again when I put green stuff into a cake pan.

Listen, we all loved this cake. We decided that spinach makes it extra moist. I dare you to try it. :)

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The Easiest Way to Make Hamburgers

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This really is the easiest way to make hamburgers. I’ll grill them in the summertime, otherwise I will forevermore do this!

The Easiest Way to Make HamburgersYum

Short answer: Bake them.

Not because we’re afraid to fry them. But because we don’t want to stand at the stove to fry them. It’s messy. It takes maintenance. We don’t have time to maintain our patties, am I right? The patties must maintain themselves.

I love buying a package of hamburger patties at Costco. I set them out all afternoon and they are semi-thawed by 4ish. I cover two cookie sheets with parchment paper and place the partially thawed patties on the pan.

I bake them at 350 for about an hour. If I remember, I flip them all over halfway through their baking time. But if I don’t, I don’t. Why? Because we don’t have time to maintain our patties. Our patties must maintain themselves.

Now. My pictures are ugly. These patties do not look done, but they are done and you’ll be able to tell that your patties are done with they are sizzly and brown.

Right out of the oven, I put some sliced cheese on the hot patties for those who prefer cheeseburgers. Some in my family like Colby jack. Some like pepper jack. I like mine cheeseless.

Dinner is served with burger fixins, fries in our air fryer, carrot sticks, pickles, and baked beans.

Leftover patties (if there are any) warm up quickly for lunches, and I’ve been known to pull one out of the fridge and eat it cold when I simply need sustenance. Apparently, not only do I have time to maintain my patties, but I barely have time to maintain myself. So a cold leftover burger patty fills my belly. With a glass of this, of course. :)

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The Only Muffin Recipe You’ll Ever Need

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What if we really only need one muffin recipe to get us through our muffin making needs?

Yum

Will we really never need another muffin recipe (besides this one) for as long as we all shall live?

Ok, fine. Not really. Man shall not live on one muffin recipe alone. I have 40+ more muffin recipes that we can enjoy here. Some of them even have cheesecake baked on top. So yeah. We’ll need those.

But if you were to look through all 40 muffin recipes, you would likely notice a theme. A similar grouping of ingredients in a very similar proportion.

It was while throwing together muffins one day that I realized: When making muffins, I pretty much make the same recipe every time. I just tweak it slightly depending on what kind of muffin I’m making.

AND THEN, that day I decided to just make one big muffin batter (I quadrupled my ingredients) – but create a variety of different muffins all with that same batter.

Eh?

Here’s what I did:

  1. I measured oil, eggs, milk, sour cream, flour, sugar, baking powder, cinnamon, and salt into my mixer.
  2. These are ingredients used in every single muffin that ever lived.
  3. I didn’t actually measure. I don’t measure. I eye-ball. I don’t know where my measuring spoons are and the kids ate my measuring cups.
  4. I mixed my ingredients and since I’m a big believer in making one big mess and turning out a large quantity of food (instead of making a small mess over and over and over every day), I “measured” my ingredients x4.
  5. I scooped the batter into 24 muffins plus one loaf pan.
  6. I finished off a container of shriveling blueberries onto the top of seven muffin batter cups. I sprinkled chocolate chips onto the top of 11 more. I left six muffins plain.
  7. I stirred freeze-dried strawberries into the loaf pan of batter.
  8. I baked the muffins and the bread.
  9. My family at the muffins and the bread and now I need to sweep my floor.

Muffin crumbs, man. Have you ever fed muffins to an 8yo, a 6yo, a 3yo, a 2yo, and a 1yo? Muffin crumbs are everywhere.

And now for the only muffin recipe you’ll ever really need.

I’m going to write the ingredients for us in large batch quantity. That way we can use this recipe to make many muffins of all different varieties. One big mess, lots and lots of crumbs. I mean, muffins.

The Only Muffin Recipe You’ll Ever Need

The Only Muffin Recipe You'll Ever Need
 
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Serves: 30
Ingredients
  • 4½ cups whole grain flour
  • 1 cup sugar, brown sugar, or sucanat
  • 1 Tablespoon baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 4 eggs
  • ½ cup sour cream (optional, but makes the muffins moist!)
  • ¾ cup melted coconut oil
  • 2 cups milk
Instructions
  1. Mix all ingredients together by hand or with a mixer.
  2. Scoop batter into prepared muffin cups or loaf pans.
  3. Add any fruit, nuts, or chocolate chips you would like.
  4. Bake bread at 350 degrees for 1 hour. Bake muffins at 400 degrees for 20ish minutes.

This recipe makes approximately 24 muffins and 1 loaf of quick bread. Or 36 muffins. Or three loaves of quick bread. Or 12 muffins and 2 loaves of quick bread.

Plus lots of crumbs when you feed them to babies.

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The Easiest Spicy Ham and Potato Soup (Crock Pot Recipe)

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I wanted to call this easy Spicy Ham and Potato Soup “Dump Soup.” But that didn’t sound appealing. So I took out the “dump” – good call, right? Still, you should know that all we have to do to make this soup is “dump” the ingredients into the crockpot. SO EASY.

Yum

This Spicy Ham and Potato Soup is basically this soup remade. I cut out some steps and made it in the crockpot. You’ll love how much easier the revisions make this recipe!

Also, you should know that I’m obsessed with this soup. I almost never eat seconds of any meal. But when I make this soup, I eat thirds. Aren’t you proud?

The Easiest Spicy Ham and Potato Soup (Crock Pot Recipe)

5.0 from 1 reviews
The Easiest Spicy Ham and Potato Soup (Crock Pot Recipe)
 
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Serves: 4-6
Ingredients
  • 8-ounces cream cheese
  • 16-ounces pepper jack cheese
  • ¾ cup sour cream
  • 1 cup half-and-half or whole milk
  • 10-ounce can Rotel (diced tomatoes and green chilies)
  • 1 pound ham, diced or cut into small bites
  • 3-4 cups frozen hashbrown potatoes
  • 32-ounces chicken, beef, or vegetable broth
Instructions
  1. Put all ingredients into a crock pot.
  2. Cook on low for 8 hours or on high for 4 hours.
  3. Occasionally, stir the soup to help distribute the cheeses.
  4. Just before serving, use a whisk to smooth the melted cheese.

I love eating this soup just as it is. Some in my family love to added shredded cheese and fritos. The pepper jack cheese in this soup gives it a nice, spicy kick that is so amazing!

If you make this soup with frozen hashbrowns (I like Mr. Dells brand as it contains only potatoes) it is extra easy to put together!

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Flourless Chocolate Banana Blender Muffins (Big Batch!)

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Flourless Chocolate Banana Blender Muffins: When you create a muffin that the entire family loves to eat, you make a big batch and you share the recipe with the world!

Now, of course, I always put together a “big batch” of whatever I’m making because we have a large family. But even though we have a lot of kids, not all of them have teeth or eat much yet. So we don’t need as big of batches of steak and broccoli at this point. Muffins though?

Must. Make. Muffins. In. Big. Batch.

We go through muffins like crazy around here. Our just-turned-one-year-old only has a few front teeth, but she is good at gumming her little nibbles of muffins and she loves them! Our 2-year-old and 3-year-olds LOVE muffins. Our six and eight-year-olds love muffins. Our teens and adults love muffins. Well. We go through a lot of muffins around here.

Here are more muffin recipes!

40 + Real Food Muffin Recipes

Muffins Freeze WellYum

So that’s why I’m giving you a Big Batch recipe for these Chocolate Banana Blender Muffins. If we’re going to dirty up some dishes, why not make a big batch of something that freezes well? When I make these muffins, I set them out for today’s snack and tomorrow’s breakfast. Then, whatever is remaining goes into the freezer to pull out for another day!

I love that these muffins are flourless. I love that all of these ingredients go into a blender and are mixed up so easily. And of course, I love that these are moist and taste so delicious!

You can make them gluten-free (if you use GF oats) and dairy-free (if you use coconut oil and coconut or almond milk).

Flourless Chocolate Banana Blender Muffins

5.0 from 2 reviews
Flourless Chocolate Banana Blender Muffins (Big Batch!)
 
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Serves: 24
Ingredients
  • 4 eggs
  • ½ cup milk
  • 4 overripe bananas
  • ½ cup melted butter or coconut oil
  • 3 cups whole rolled oats
  • ¾ cup brown sugar or sucanat
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup chocolate chips (optional)
Instructions
  1. Put all ingredients (except for the chocolate chips) into a blender, beginning with the liquids.
  2. Blend until smooth.
  3. Fold in chocolate chips.
  4. Pour into 24 paper-lined muffin tins.
  5. Bake in a 400 degree oven for 20-25 minutes or until a toothpick inserted into a muffin comes out clean.

 

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EASIEST Bean and Cheese Quesadillas Our Family Loves

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Our family loves these Bean and Cheese Quesadillas even though they thought they wouldn’t!

This idea is not new or innovative. No one will actually be very impressed. But it is still worth sharing because we all need to be reminded from time to time of the best and easiest lunch or snack ideas!

We’ve always been a simple cheese quesadilla family.

Cheese quesadillas are no-brainers. Tortillas. Cheese. Melted together. In a skillet. That is all. Cut them into triangles. Dip them in salsa. Serve them with fruit. This is lunch.

But in an effort to figure out:

  • how to get my toddlers to eat more protein
  • what other soft foods our barely-has-any-teeth- 1-year-old baby can gum
  • more ideas for easy lunches, suppers, or snacks our whole family will like
  • inexpensive ways to feed our army of children

I decided to open a can of refried beans to smear on our tortillas when I made quesadillas one evening.

Yeah. Wow. I opened a can. It’s so easy I’m wondering why this hasn’t always been my go-to meal idea?? We can always wonder about this.

How my kids first respondedYum

When my kids asked what we were eating for dinner and I said “Bean and Cheese Quesadillas” my 6-year-old said, “Ok, but can you make mine with just cheese and no beans please?” And then my 17-year-old asked the very same thing. Because change is hard? Beans are hard? We don’t know. The bean version just didn’t sound good to them.

Fair enough. But I told them that I wanted to eat the bean version first and then if they really didn’t like it, I’d make them a plain cheese version.

Man, this story is not that exciting. Laura told her kids she was putting beans in their quesadillas. They were nervous. She made them try anyway. Thank you for sharing.

How my kids liked the Bean and Cheese Quesadillas after trying them

Well, I couldn’t keep up. I stood at the skillet and kept making quesadillas until the entire package of tortillas was gone. I cut the quesadillas into triangles and kept throwing them onto plates. I cut the babys’ quesadillas into tiny bites and kept throwing them onto the high chairs.

The 6-year-old forgot about the beans. She just ate her first quesadilla triangle and asked for another. And then another. And then another. So there you have it.

The 17-year-old? Same story. He ate his fair share and was like, “Wow Mom. These are actually good.”

Meanwhile, the 8-year-old, the 2-year-old, the 1.5-year-old, and the nearly-toothless 1-year-old ate and ate and ate.

I served the quesadillas with these smoothies, therefore we also loaded up on greens and fruit:

Bean and Cheese Quesadillas are a WINNER!

But you probably already knew that. This is old news. Everyone already makes these. Laura is 24 years behind.

Just in case, here’s how to make these:

5.0 from 1 reviews
EASIEST Bean and Cheese Quesadillas Our Family Loves
 
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Ingredients
  • Whole Grain Tortillas
  • Shredded Cheese
  • Can of Refried Beans
Instructions
  1. Smear beans on a tortilla.
  2. Sprinkle shredded cheese on top.
  3. Top it with another tortilla to make a "sandwich."
  4. Heat it on low in a skillet until the cheese is melted, turning from time to time to heat both sides.
  5. Cut the quesadilla into trianges and serve as-is or with salsa, sour cream, and/or guacamole.

Add Bean and Cheese Quesadillas to your go-to fast meal idea list!

 

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Don’t Have Time to Cook Dinner? Make This!

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Laura’s note: Enjoy this fantastic, helpful post from Bethany!!

Don’t have time to cook? Eyeing the fast food line? Wanting to eat at home, but don’t have the time for lots of prep work? Here is what I make when I’m in survival mode.

Don't have time to cook dinner? Here's a list of easy recipes to make at home within minutes!

Yum

I used to cook and bake for fun. Before I had kids (barely remember those days!) I’d spend all morning on Saturdays leisurely whipping up cinnamon rolls, soups, muffins, and pastas. I remember those easy breezy mornings: listening to my podcasts, humming away, stopping to leisurely sip my hot coffee in silence.

Fast forward to present time: I now have three kids, ages four, two, and four months old. Gone are the leisurely baking hours. Now I’m just desperately trying to get something—anything—in the oven with two toddlers clinging to my legs, and one baby in the baby carrier on my chest. If the something I get in the oven is healthy than I feel like I officially deserve a gold star. 

It’s called survival mode, and I for sure am in it these days. The first few months after having my third, we had a wonderful meal train and lots of help. But now that baby girl is a bit older, we are self-sufficient, and I’ve had to figure out how to feed us all (three times a day!) without hitting up the fast food line too often. 

Here are the dishes I turn to again, and again when I just need to throw something quick into the oven or crockpot to get food on the table, and into bellies without a lot of chopping or prep.

Simple Cheesy Salsa Chicken

This is one of the most incredible main dishes, if you ask me. It takes TWO MINUTES to prep this. Just throw three ingredients in your crock pot or Instant Pot, turn it on, and walk away. The most laborious thing you might have to do is shred the cheese, but you can even skip that step if you purchase shredded cheese. It couldn’t get any easier!

I use this to make soft or hard tacos, burrito bowls, nachos, or for soups! It’s the best!!

Beanie Weanies

Is it glamorous? Probably not. Is it easy and does it fill tummies, and make my toddlers happy? Yes, yes, and absolutely yes.

Easy Noodle Stirfry

My husband LOVES Chinese food, but none of us like how we feel after getting food from the restaurant. When I tried this Easy Noodle Stirfry, I was blown away by how good it was! Now, it does require some vegetable chopping (which is stressful if you’ve got a bunch of littles around) so I like to prep the veggies early in the week, so it takes just minutes to throw this together. I chop up a bunch of veg on Sundays and then use it throughout the week to make easy, nutritious meals!

Simple Hawaiian Crock Pot Chicken

This one’s right up there with the Cheesy Salsa Chicken in the easy category. You guys, it is SO simple to throw together, and incredibly delicious! I like to quickly get some rice simmering as a side, and then set out fresh fruit and we’ve got an entire, nutritious meal that took minutes to prep!

20-Minute Taco Soup

Here’s what I do when I make this soup: toss the ground beef in the skillet, and walk away. Stir it now and then. Pour in the salsa and broth. Stir in the cheese. And done. It has only four ingredients, and doesn’t require anything of me except perhaps opening the salsa jar. It’s delicious, nutritious and a crowd pleaser!

Simple Barbecue Beef RoastIs there anything better than coming home to a roast in the crock pot?

Here is what Laura says to do to make this recipe:

  • Walk to the freezer and get out a roast. (30 seconds)
  • Open the package and put it into a crock pot. (20 seconds)
  • Get out some barbecue sauce and dump it on the roast. (20 seconds)
  • Grab an onion, pull off the outer layer, rinse it, and quarter it, then threw it in with the meat. (40 seconds)
  • Plug in the crock pot, turned it on low, walked away. (10 seconds)

Now that’s my kind of recipe! The fact that it tastes AMAZING is a bonus.

Those are my favorite recipes to make when I don’t have the time to cook. Try them and be amazed at how much easier they make your life!

Your turn to share! What’s your favorite easy-peasy recipe to make when you are in survival mode?

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