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Easy Cheeseburger Casserole

January 12, 2026 by Laura 2 Comments

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I’ve shared a version of this Easy Cheeseburger Casserole here. But this is an even easier variety I’ve started to make, and I encourage you to give this a try!

This casserole is as easy as browning meat, then stirring in the other ingredients. Make it the night before, then bake it at dinnertime when you need it.

Two of my boys helped me make this recently, and took such pride in everyone loving their creation!

A little tip: Instead of topping my casseroles with cheese, I have learned to stir the shredded cheese right into the casserole with all the other ingredients. This makes the entire casserole cheesy, plus it prevents the cheese from sticking to the foil.

Easy Cheeseburger CasseroleYum

Easy Cheeseburger Casserole
 
Save Print
Author: Laura
Serves: 8-10 servings
Ingredients
  • 2 pounds ground beef
  • 6 cups frozen shredded hashbrown potatoes
  • 2 cups ketchup
  • 2 Tablespoons mustard
  • 2 cups French fried onions
  • 2 cups shredded cheese (I use Colby jack)
  • Sea salt to taste
Instructions
  1. Brown hamburger meat until no longer pink.
  2. Stir cooked meat and remaining ingredients together in a large casserole dish.
  3. Cover dish with foil.
  4. Bake in a 350 degree oven for one hour.
3.5.3251

Another tip: I like to set out some Bacon Bits for people to stir in if they want to. Then it becomes Bacon Cheeseburger Casserole – even better!!

Tip number three: Aldi carries a variety of Organic French Fried Onions that are inexpensive and super tasty!

Do I double this recipe and make a giant sized Cheeseburger Casserole for our family? Of course I do. The leftovers (if there are any) are great!

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Christmas Casserole Recipe

December 17, 2024 by Laura 3 Comments

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It’s our 2024 Christmas Brunch: Christmas Casserole Recipe!

You are going to love this Christmas Casserole recipe! It is simple, hearty, flavorful, and you can make it ahead of time for ease.

How easy is it? Well, it’s easier if we cheat just a little bit.

Yes indeed. I buy a package of frozen peppers and onions and dump it right into my skillet instead of cutting fresh veggies. It doesn’t cost much more and let’s see…what else is there to do this time of year?? THERE’S SO MUCH TO DO, I don’t have time to make a list.

Therefore…

TIP: Buy the frozen veggies.

Or cut them fresh. I’m fine with whatever you decide.

Mmmm, brown those veggies with sausage.

Add eggs, shredded cheese, and frozen hashbrowns. (Yes, frozen hashbrowns. Do I need to whine about the 38 presents I still need to wrap? I buy shredded cheese and frozen hashbrowns even when it ISN’T Christmas. So, of course I buy them in December for survival.

TIP: Mr. Dell’s frozen hashbrowns contain only one ingredient: potatoes. Amen and thank you.

Put that casserole all together, then cover it and refrigerate it or freeze it until you’re ready to bake it. Oh how wonderful it is. Do you see why it’s called Christmas Casserole? The lovely red and green peppers (that we bought in the freezer aisle to keep our season merry and bright) have made our casserole so pretty!

Christmas Casserole RecipeYum

Christmas Casserole Recipe
 
Save Print
Author: Laura
Serves: 8-10
Ingredients
  • 1-pound ground sausage
  • 20-ounce bag frozen pepper and onion blend
  • 12 eggs
  • ⅓ cup heavy whipping cream
  • 3 cups frozen shredded or cubed hashbrowns
  • 1 teaspoon sea salt
  • 2 cups shredded cheese
Instructions
  1. Brown sausage and vegetables together in a skillet until sausage is no longer pink.
  2. Allow mixture to cool while preparing the rest of the casserole.
  3. Crack eggs directly into a 9x13 inch baking pan.
  4. Add cream, hashbrowns, salt, and cheese.
  5. Stir in sausage/veggie mixture and mix well.
  6. Bake in a 350 degree oven 45 minutes or until the middle of the casserole no longer jiggles and is golden brown.
3.5.3251

Did you try the Holiday Spice Muffins and Quick Bread recipe I shared to kick off our brunch? These are perfect with our Christmas Casserole.

Up next in our 2024 Christmas Brunch: Hot Cocoa Punch

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Big Family Food and Fun: April 14-20, 2024

April 21, 2024 by Laura 3 Comments

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Here’s our Big Family Food and Fun: April 14-20, 2024 post!

Before I share about our week, I have to tell you about the end of last week. :)

Saturday, the 13th, we had BIG PLANS. First, I made Crunchy Ranch Chicken with Steamed Broccoli for lunch. But because of our big plans, no one cared much about lunch. (But we did need to eat…)

Two wonderful couples and their kids blocked out the day to come stay with our seven littles. Praise God for such caring friends!

Then Matt and I, along with Asa and Eva, Justus and Kelsey, Elias, Malachi, and our friends Ricky and Cooper climbed into our big van to head to Kansas City for the day.

First stop: IKEA to pick up a crib for Asa and Eva’s baby. :)

Next stop: BBQ. Because when you go to KC you have to eat BBQ.

But the real reason we went to Kansas City: To watch MESSI play soccer.

Now. If you don’t know who Messi is, that’s ok. We can still be friends. Messi is THE BEST SOCCER PLAYER IN THE WORLD. He was coming to play just three hours from us, so we had to make it happen to go see this game.

It was truly incredible – the entire experience. I’m so thankful for the people who stayed with our kids so that we could make this happen.

So what if we didn’t get home until after 2:00 in the morning?? Yikes.

Big Family Food and Fun: April 14-20, 2024

If you can believe it, all of our little kids woke up at their normal time on Sunday morning, ha. Four hours of sleep was not enough. But it was all worth it for this great experience.

We had a huge day ahead of us, so after some coffee and eye drops, we trudged on. :) Keith had his actual first soccer game (the first two got rained out; third time’s a charm) so before heading to church I packed food so that we could eat after church instead of driving all the way home and then driving all the way back.

Some friends joined us at the park, making 15 of us altogether.

We had Sub Sandwiches with Sliced Oranges, Sweet Peppers, Cucumbers, Carrots, and Chips. REMIND ME not to buy the fun individual bags of chips anymore. They were on sale and I thought it would be fun, which is was. But of course the kids only wanted Doritos and getting them to eat anything else was a fight. Who can blame them??

I’m not sure if you can see the little yellow butterfly in this photo. But Josie spotted it and had a marvelous time trying to catch it. :)

One poop diaper change later, we loaded back up and headed to Keith’s game. Would you look at that? He has two of the best coaches around. (How fun to have older brothers who are willing to be your soccer coach!)

Oh, and as it turns out, at this level, if you are a coach, you also get to be a referee. :) Check out that cutie in the orange socks!

The rest of us tried not to get sunburned on the sidelines and I guess it goes without saying that Keith’s cheering committee was rather large that day.

We got home and cooled off in front of the TV with Phineas and Ferb for a little while so that we could recover from our huge weekend. Our friends Ricky and Cooper would be heading back to Texas the next morning so we wanted to gather one more time for a meal together with them that night.

I asked Justus and Kelsey to pick up two Rotisserie Chickens from Sam’s before coming over and I would make some sides. But guess what? Sam’s had NO rotisserie chickens that night. Yikes. Last minute Plan B!!

I directed Justus to the refrigerator section of the store to get some Smoked Sausage that he could quickly grill for us. Meanwhile, I warmed some frozen Meatballs for the kids got them fed while the sausages cooked. We had Salad, Strawberries, Broccoli, and 10-Minute Mac and Cheese with our meat.

We all went to bed early Sunday night and felt much more rested on Monday morning. :) Also on Monday morning? I needed to face this laundry pile. After such a big weekend, I was very behind. This wasn’t even all of it as we still needed to strip beds and gather clothes baskets from the kids’ rooms. :)

I started a load, then Eva came over so Keith and I headed to help set up food at the Food Distribution site. He discovered a pull toy so I loaded it with some of the items we needed to carry to a table because this was a MUCH better way to haul the food. :)

Also, note that this soccer player is still wearing his jersey from Sunday. He was so very excited about it and wanted to show the ladies he sees every Monday at Food Distribution. They oooed and awwed over it appropriately. Then I told him he had to put on clean clothes before the school bus came to pick him up later. :)

Back at home, Justus had come over to smoke a Pork Loin that he was making to share with a few families. Keith helped him prepare the spices.

We spent a lot of time outside that afternoon enjoying the sunshine. These curls tho…

Kiya got to be a part of a Craft Club on Mondays after school this semester. She brought home some clay this time and was sweet enough to share it with her sisters. They had their own little Craft Club at the picnic tables while I finished making dinner.

Meanwhile, Elias and Brayden were having some Bro Time, playing a fancy game of Uno.

Dinner that night was very simple because my brain and body had not yet caught up on rest from all the work and planning it took to execute our fun weekend. I grilled Salmon Burgers that I had tucked away in the freezer from Costco, air fried some French Fries, and got out a jar of Pickles. Do pickles count as a vegetable?? ;)

Here’s how I kept the Salmon Burgers warm after I brought them in. A large cooking pot worked as a great cover for the plate!

Tuesday morning I made a double batch of Peanut Butter Honey Puffs for all of us to snack on as needed.

I used some of the awesome chicken thighs I’d picked up on sale last week to get prepped for dinner that night and for another meal in the future. I put the amount of chicken we needed for that night’s meal into a pot and dumped on some Creamy Italian Dressing I had in the pantry. Then I put the rest into a small crock pot with some Salsa to slow cook all day.

It had rained quite a bit but we were able to go outside later in the morning. Our neighbors are awesome and all of the kids between our house and two other houses play in each other’s yards as if they are our own. That morning, we enjoyed our neighbor’s trampoline. I caught the girls giggling while playing ring-around-the-rosie. Indeed, they did all fall down. :)

The kids didn’t want to come inside, which was fine by us. While we were playing, a friend we hadn’t seen in a while stopped by for a hug. :) Matt and Keith walked to the corner to watch a tree get removed that had fallen in the night. Late morning I took a tray of snacky-lunch outside to eat before the preschool bus came for Keith and Anna.

That afternoon I smoked the chicken that I’d marinated in Creamy Italian Dressing. Brayden, Kiya, and I went to hand out food at the Food Distribution site, so at mealtime, Elias made a salad to go with our meat.

We came home with some treasures from Food Distribution that day.

Bedtime is always a loud and crazy ordeal with this many (tired) littles. I loved being able to capture this calm and quiet moment with Daddy and some of the kids after teeth were brushed and Acacia’s brace put in place.

Brayden saw what Daddy did and wanted to get in on the action. So he had an easel set up with his favorite train book to share with Keith when he came in.

Wednesday morning we took about a hundred years to get our shoes on so that we could go to Walmart to pick up diapers for someone and to get a few items to celebrate Kelsey’s birthday.

BabyBoy#11 has been making progress with his OT and Speech Pathologist so he hasn’t puked in a while. BUT. When I fed him a little snack that should have dissolved in his mouth while we were shopping, well. Let’s just say we needed a lot of paper towels and baby wipes. Poor guy.

Of course, the other four kids sat calmly in the carts while we were cleaning it up. (bahahaha.)

Anyway, people around us were helpful and we made it to check out and home all in one piece.

I made a big pot of Ham and Potato Soup for dinner that night (which was supposed to have been started earlier in the day in the crock pot but I could never get around to it).

One of our kids had my phone for a Zoom call with the therapist during dinner-prep time so this is the only other picture I was able to take of our food that night. I cut up strawberries and whipped some cream plus cut up a watermelon. Then I packaged up soup and fruit to go deliver to a family with a new baby. :)

Thursday morning we ate Toasted Bagels or Bread with Bananas. I made a “blender full of salad” for Matt and me. :)

Matt and Malachi headed to York to work for the day, leaving Elias and our friend Malorie here to help me with the kids. We had signed up to take Frosted Brownies to a potluck on Sunday so the girls and I put those together to bake.

I snapped this shot of Anna getting on the bus at noon. Note that she is wearing her bath robe as a jacket. There was no convincing her to exchange it for an actual jacket. We fight enough actual battles with the kids that I definitely didn’t feel that this was a battle to fight. You want to wear your bathrobe to school? It will be just as warm as a jacket? Alrighty. See you after school!

And speaking of after school, she and her bathrobe barely made it off the bus because of the fun and exhaustion. :)

Malorie and the kids spent some time drawing while we waited for dinner to cook.

What was dinner, you ask? Elias and Brayden had spent some Bro Time putting together Smoked Queso for us to eat. We ate it with cold watermelon on the side and it was TASTY.

They also made a pan of Oreo Brownies as a treat after dinner.

I found a minute to cut the big pan of brownies I’d made earlier in the day to freeze and take to the potluck on Sunday.

Friday afternoon while we played outside, BabyBoy#11 got some walking practice in.

I made a pan of Stick of Butter Rice then got out the Salsa Chicken I’d made earlier in the week to make 24 of these Burritos for the freezer.

We warmed up leftovers for dinner.

Before bed, we played outside. It got a little bit chilly so Daddy got the fire pit going for a few minutes. Everyone LOVED this.

Our Bonus Boy (former foster son and half-sibling to some of our kids) came to visit for the weekend. We all love it when he comes. He and Keith are only 6-weeks apart and BFF.

Saturday morning we took all the kids to the zoo for a couple of hours.

We went during lunch time so I’d given them a snack of applesauce and pretzels before leaving. Then we ate a snack of milk, cookies, and cheese while we were there.

We came home and had a late lunch of leftover Smoked Queso, Olives, and Fruit for lunch.

Dinner that night was leftover Smoked Chicken and Smoked Sausages from the week. Plus I made several boxes of Mac and Cheese (one of the only foods Bonus Boy likes) and a bowl of Salad.

And that was our week!

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

Chocolate Pumpkin SPINACH Cake? Yes.

April 20, 2022 by Laura 4 Comments

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

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.
 
Save Print
Author: Laura
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.
3.5.3251

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!

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

What to do with All the Zucchini

August 27, 2021 by Tasha Hackett Leave a Comment

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Trying to figure out what to do with all the zucchini?

what to do with all the zucchini

Yum

It’s zucchini season! I didn’t grow any this year. Sad. But other people did and around this time each year people are giving them away because when a zucchini plant does well, it does well. And when it doesn’t, we all curse the vine-borer grubs in unison and praise God for grocery stores and our friends who somehow fought off the nefarious and disgusting grubs. Ah-hem. Back to the yummy part.

What to do with all the zucchini?

Zucchini might be one of our favorite versatile vegetables. Here’s what I do with it:

  1. Chop it up and pan fry with salt and pepper and other stuff to make a quick skillet dinner: a.) garlic, onions, mushrooms, shrimp. b) garlic, onions, beef, cabbage. c.) garlic, onions, tomatoes, parmesan cheese. You get the idea: cook it and eat it for dinner with some meat and garlic and onions.
  2. Shred (or use the food processor to chop) and bake it into muffins, brownies, pancakes, waffles, breads, etc. Some people freeze the shredded zucchini to use for later. I have done this and I NEVER have good luck with it later. It gets all weepy and soggy and then I get weepy and never use it. Best of luck to you if you decide to freeze it. I’d rather bake the bread and freeze that instead.
  3. Cut in half, scrape out the middle and make pizza boats. (Broil, then melt on your pizza toppings. Dip in pizza sauce.)
  4. Slice in half, or chop, and roast, broil, or grill with oil, salt, and pepper and just eat it!
  5. Use a zoodle thingy and make noodles. Easy Alfredo and shrimp used to be my favorite with this.
  6. Have I ever been tired of zucchini? No, I have not.
  7. This is my announcement: I will take your extra zucchini.

Don’t let all the zucchini go to waste, let’s start baking!

Of course, Laura already put together many of her favorite zucchini recipes, but that was ages ago and you may have forgotten about it. Click through some of those recipes or search “zucchini” on this site for more great ideas.

Are you a zucchini lover like me? I used to only be a zucchini bread (which is usually cake, let’s not kid ourselves) kind of girl. But then I grew up and realized that as a vegetable it can take on the flavor of butter and garlic and I do so love butter and garlic. Here are some great recipes for you to try as the zucchini crop comes in.

Simple Oven-Baked Pizza Nachos

Finely chopped and baked over the nachos is a great way to sneak more veggies into this meal.

Last Minute Stir-Fry

Frozen chopped zucchini will be a little soggier than fresh, but it holds up better than shredded, OR just add a few fresh ones to your frozen veggie bags.

Zucchini Waffles

This is a pumpkin recipe. I know. You can sub one squash for the other. It will be fine. Really. Many popular baked zucchini recipes have so much sugar in them they may as well be cake… try a less-sugar option and top with just a few drops of maple syrup, honey, or nut butter.

Have zucchini for breakfast!

Why have we decided that most vegetables are for lunch and dinner? Here’s a quick breakfast that I’ve made many times already this summer: In a hot skillet I melt butter, fry up a chopped summer squash (yellow or green), add in a can of chicken (because it’s breakfast and people are hungry for the food), salt and pepper and (here’s the secret ingredient), a tablespoon or so of lemon juice. You must not forget the lemon juice. Once the chicken is warmed and the lemon juice has sizzled for a few seconds, we eat and dance and go about our day warm and well-fed.

In hindsight, I will need to make that one into an actual recipe post for you. You will need to be reminded of it again because it is so delicious.

Do tell, what is your favorite way to eat this amazing and versatile vegetable?


book cover of bluebird on the prairie Tasha Hackett is a friend of Laura and author of Bluebird on the Prairie, a historical romance set in an 1879 Nebraska town. Zeke has his sights set for California, but Eloise prefers the quiet safety of her home. Is it possible they’re both searching for the same things? Find this heart-warming romance wherever books are sold.

To find out more about Tasha and her world of historical fiction, connect with her at www.TashaHackett.com.

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

Easy Orange Julius

June 2, 2021 by Laura 3 Comments

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This Easy Orange Julius is a perfectly refreshing summer treat!

You guys. I totally cheat now when making so many of our meals and snacks. I only make whatever is the easiest and fastest because there are people to love and we just wanna play outside.

I’ve made Orange Julius for our family for years and years. But this little “cheater” idea came about after a local church had offered a food distribution to our community. They had several boxes leftover at the end of the day, and since we have so many kids, they thought of us. How kind and fun! They piled five boxes of food onto our porch, and we were super grateful!

Some of the items included in the box? Vanilla Yogurt, Milk, and Oranges

Does that sound like a delicious Orange Julius to you? Indeed it does. Brayden thought so too. :)

With a huge pile of oranges rolling off of our countertops, we started with an “Orange Peeling Party.” Our kitchen smelled citrus-y good, and soon we had several bags of these frozen orange slices:

Then, I took those frozen oranges and blended them up with the vanilla yogurt and some milk. Easy Orange Julius perfection!

So, if you find yourself with an abundance of oranges, freeze them like this. Then blend them up with yogurt and milk and grab yourself a straw!

Easy Orange JuliusYum

Easy Orange Julius
 
Save Print
Author: Laura
Serves: 6 cups
Ingredients
  • 2-3 cups frozen orange slices
  • 2 cups vanilla yogurt
  • 2 cups milk
Instructions
  1. Blend the three ingredients together until smooth.
  2. Serve right away!
3.5.3251

Don’t want the added sugar in the yogurt? I usually don’t either, but hey, it was free food! You can make this treat with plain yogurt and honey or maple syrup if you want to cut down on the sugar content. This will be just as delicious and even better for ya!

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Decadent Simple Paleo Pudding

February 22, 2021 by Tasha Hackett Leave a Comment

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Decadent Simple Paleo Pudding

by Tasha Hackett

I was Surprised by my Love of Paleo Puddings 

I’ve been eating a paleo diet since December 20th. Do some math there—it’s been a few days! And for most of that time, there was no pudding. Truthfully, I was blindsided at first: No sugar of any kind, no grains of any kind, no legumes of any kind, and no dairy of any kind. Quickly I discovered a whole new world of food that has brought delight to my family as well. One of our favorites is Salisbury steak with a mushroom gravy and mashed potatoes and asparagus. I’m drooling just typing about it. 

coconut vanilla pudding

Yum

paleo vanilla pudding

And Then There was Coconut Vanilla and Pumpkin Pudding

Most winters I make Laura’s vanilla and other flavored soothers for my family. Instead of hot chocolate when they come in from the snow, they get a protein packed healthy version.

My paleo version, I believe is even healthier, doesn’t have any dairy, hardly any sweetener, and a solid amount of healthy fat for growing kids and all of us using up so much energy trying to stay warm this winter. 

Dairy-Free Paleo Pudding Special Ingredients

Coconut Cream  

I ordered a case of this from my local grocery store for a small discount. It’s not cheap. But I found I can get it for much cheaper from Azure Standard. (Currently $2.30/can.) Though I haven’t tried the Azure ordered cans yet, it will be coming on the truck in a couple weeks! Canned coconut milk has a higher percentage of liquid and less of the fat/oil. You can use that in this recipe instead of canned coconut cream, just factor in the extra liquid. You may need to add more thickener. 

Coconut Milk in a jug

I buy the jug in the cold aisle and go through about one a week. Be sure to buy unsweetened and check labels if there are options at your grocery and get one with the fewest amount of added ingredients. I use this in my coffee, smoothies, baking, and pudding! It is much yummier than almond milk. I’m just going to pretend I didn’t even mention almond milk, because I like to pretend it doesn’t exist. Almond Milk in my opinion is one of the most disgusting . . . blech. So, don’t even. Get yourself some unsweetened coconut milk from the jug. 

Egg Yolks

You can make this recipe with whole eggs, but I’ve had better luck just using the yolks. Egg whites will curdle and get chunky if you heat past 165* and nobody in my family wants to eat curdled pudding. Save the whites in another bowl because you can use them in baking or scramble with a few other eggs. Go ahead and store them in the fridge for a few days. 

Arrowroot Powder

I ordered a bag of this years ago and use it in place of cornstarch. If you’re not on a restrictive diet, cornstarch will work. Or you can skip this entirely if you want to drink your pudding. A healthy gelatin powder, or collagen works to thicken puddings, but they thicken upon cooling. To recap: if you use gelatin to thicken pudding, it will not thicken on the stovetop!

Sweetener

My preference is maple syrup. For the vanilla pudding recipe, I only used one tablespoon. I think the natural coconut cream is quite sweet. The vanilla extract needs the sweetener, I think. If you wanted to try this with NO syrup, I suggest going very easy on the vanilla extract. The pumpkin recipe calls for two tablespoons to counter the spices and vanilla. Start with less, you can always add more. Feel free to experiment with honey or stevia or other sweeteners of your choice. 

Simple Paleo Vanilla Pudding

  • Four egg yolks
  • One 13.6 oz can of coconut cream
  • 13.6 oz of coconut milk from the jug (use empty can to measure)
  • A couple dashes of salt

Mix those three together in a pot and then turn on the heat. Be careful not to boil.

Scoop out a ¼ cup of pudding and mix a slurry with ¼ cup of arrowroot powder and stir it back in the pot.

Once it begins to thicken, turn off the burner and add in:

  • One teaspoon of vanilla extract
  • One tablespoon of maple syrup. 

Taste and adjust sweetener if necessary. 

Either drink warm or chill for pudding. 

Frequently I serve this chilled for breakfast with toasted shredded coconut and pecans, blueberries, sliced bananas, apples, or any other toppings to create a full breakfast. We love this for a make-ahead breakfast. My kids can’t get enough. 

Simple Paleo Pumpkin Pudding

The same as the vanilla pudding, except add in:

  • A can of pumpkin,
  • 2-3 teaspoons of pumpkin spice
  • An extra tablespoon of maple syrup to counter the spices 

I poured this one in a paleo pie crust and pretended I was eating pumpkin pie for breakfast and had enough for six small servings for the next day. (No, it wasn’t as thick as a traditional pumpkin pie. But it was just as good!)

paleo puddingpumpkin puddingpumpkin paleo pudding

Psssst! All of these great ingredients can be purchased from Azure Standard!

Paleo isn’t a Prison

Clearly I’m not saying everyone must eat the way I do, but I have found it to be more freeing than I ever expected. My motivation for staying on this diet is different than most. If you’re curious about that, ask any questions you have! I’d love to chat about it. I’ll just briefly explain, though some people have found great success losing weight with this meal plan, that is not my goal. I’ve suffered headaches for over a decade, and recent lab results show evidence of chronic inflammation and infection among other things. In a nutshell, the paleo diet eliminates all foods that are prone to causing inflammation, as well as cutting out any processed foods that add toxins that prevent my body from healing itself. 

God is Greater than Paleo

While I 100% agree that love is better than food and who even cares about free-range chicken anymore? I know I’m on the right path. Laura spent years developing simple recipes and then they were there for her when she needed them! I believe the same has happened to me, for the first time in my life I have the budget to purchase more meat, vegetables, and nuts, to fill in the extra calories I’m no longer receiving from grains and beans and other “cheap” fillers.

Honestly, two years ago I fed my family on $200 a month. Six months ago it was about $450 a month. Paleo food for six (thankfully three of them are still tiny) is costing me $900 a month. If a doctor had told me to eat this way three years ago I would have cried. Point is: Food isn’t everything. Do what you can. Love your people. Love yourself.

Right now, for me, loving my people and myself means spending more time in the kitchen figuring out how to make paleo simple. For Laura, it means spending less time in the kitchen and more chicken nuggets. And we are not trying to confuse you. Ha! 

toddler messes

And just in case you think I have my act together, this salad-dumbing disaster, in some form, happens daily. Canned chicken on salad is a go-to lunch for us and that is not the face of a repentant toddler.

What’s your greatest struggle in the kitchen right now? Are you spending more or less time in the kitchen these days? Have you ever been put on an elimination diet of some form?

Paleo Coconut Vanilla Pudding
 
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Prep time
2 mins
Cook time
8 mins
Total time
10 mins
 
Author: Tasha
Recipe type: Breakfast
Serves: 6
Ingredients
  • 4 egg yolks
  • 1 13.6 OZ can of coconut cream
  • 1 13.6 OZ of coconut milk from the jug (use empty can to measure)
  • A couple dashes of salt
  • ¼ C arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
Instructions
  1. Mix egg yolks, coconut cream, and coconut milk, in a medium-sized pan.
  2. Add a few dashed of salt.
  3. Heat mixture on the stove being careful not to boil. Stir constantly.
  4. Remove ¼ cup of the mix and make a slurry with the arrowroot powder. Mix it all together in the pot.
  5. Keep stirring and just as the mixture begins to thicken, turn off the burner and add in the vanilla, and maple syrup. Taste and adjust sweetener if necessary.
  6. Drink warm or chill for pudding.
  7. Serve chilled pudding with a variety of toppings for breakfast or snack: sliced apples, bananas, cherries, blueberries, toasted coconut, pecans, etc.
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Try both and tell us your favorite!

Paleo Pumpkin Pudding
 
Save Print
Prep time
2 mins
Cook time
8 mins
Total time
10 mins
 
Author: Tasha
Recipe type: Breakfast / Snack
Serves: 6
Ingredients
  • 4 egg yolks
  • 1 13.6 OZ can of coconut cream
  • 1 13.6 OZ of coconut milk from the jug (use empty can to measure)
  • 1 can of pureed pumpkin
  • A couple dashes of salt
  • ¼ C arrowroot powder
  • 3 teaspoons of pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
Instructions
  1. Mix egg yolks, coconut cream, and coconut milk in a medium-sized pan.
  2. Add a few dashes of salt.
  3. Heat mixture on the stove being careful not to boil. Stir constantly.
  4. Remove ¼ cup of the mix and make a slurry with the arrowroot powder. Mix it all together in the pot.
  5. Keep stirring and just as the mixture begins to thicken, turn off the burner and add in the vanilla , spice, and maple syrup. Taste and adjust sweetener if necessary.
  6. Drink warm or chill for pudding.
  7. Serve chilled pudding with a variety of toppings for breakfast or snack: sliced apples, bananas, cherries, blueberries, toasted coconut, pecans, etc.
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Tasha HackettTasha Hackett, friend of Laura and author of Bluebird of the Prairie, a Christian romance releasing Spring 2021, is fueled by sunshine, paleo pudding, or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.tashahackett.com or Instagram @hackettacademy or for Laura @heavenlyhomemaker.

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

Simple Green Beans in the Air Fryer

December 20, 2020 by Laura 2 Comments

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

I love how simple and tasty it is to make green beans in the air fryer!

Do you have an Air Fryer? If no, you might consider putting it on your Christmas wish-list. Here’s how I’ve found it to save a lot of money. Not to mention it turns out some super fun foods, making us feel like we’re eating a treat meal from a restaurant!

So green beans in the Air Fryer? Well, these are super healthy and our kids gobble them up because they’re so delicious. They take about two minutes to prepare, so you can’t go wrong there.

Simple Green Beans in the Air FryerYum

Simple Green Beans in the Air Fryer
 
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Author: Laura
Serves: 4-6
Ingredients
  • 12-ounces frozen fine green beans
  • 1 teaspoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder (optional)
Instructions
  1. Pour green beans into a bowl (or cheat by cutting open the bag of green beans to use it as a disposable bowl!)
  2. Add olive oil, salt, and garlic powder.
  3. Toss with a spoon or tongs to coat the green beans.
  4. Cook in your Air Fryer at 400 degrees for 7-10 minutes, tossing them half-way through cook time to make sure they are cooking evenly.
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These have an awesome crunch. And did you see that simple hack I shared in the recipe? I simply open a bag of frozen green beans and use the bag as a bowl! Drizzle in the olive oil, sprinkle in the seasonings, shake the bag, and pour the coated green beans into the air fryer. No dishes!! NO DISHES!!!! That is my favorite part, besides of course, the fact that we can make this awesome vegetable in the air fryer. Nourishing and fun all in one!

P.S. I have this Air Fryer and we’ve been very happy with it!

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

Simple Honey’d Italian Chicken and Potatoes

October 8, 2020 by Laura Leave a Comment

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

This Simple Honey’d Italian Chicken and Potatoes will take you just a few minutes to prep!

Our amazing across-the-street neighbors decided in the midst of April quarantine to start raising and butchering chickens. They generously asked if we wanted in on it.

Wellllllll. Yes. We wanted some chickens, most definitely. But we knew nothing about raising them and butchering them, and we didn’t have time to commit to it. They assured us that they’d take care of the hard part (which sounded more fun than hard to them). So how could we say no?!

We helped pay for feed and other supplies, saved all of our food scraps for the growing chicks, and best of all? Our littlest guys learned to stop whatever they were doing outside to holler “doodle-do!” across the street whenever their roosters started crowing. Cutest. Thing. Ever.

So now we have several locally grown chickens in our freezer (can it possibly get more local than ACROSS THE STREET?!). They even went so far as to cut legs and thighs off for us during the butchering process.

I’ve been using the thighs in this Honey’d Italian Chicken recipe and not only is it incredibly simple to put this all together, but it is also super delicious! I can quickly slide this into the oven to bake, then steam a veggie and get out mixed greens to go with it. So easy!

Simple 4-Ingredient Honey’d Italian ChickenYum

Simple 4-Ingredient Honey'd Italian Chicken
 
Save Print
Author: Laura
Serves: 4-6
Ingredients
  • 2 pounds boneless or bone-in chicken thighs or breasts
  • 2 pounds yellow or red potatoes
  • 3 Tablespoons honey
  • ¾ cup Italian Dressing
Instructions
  1. Place chicken in a baking dish.
  2. Scrub potatoes and cut them into wedges, placing them in the dish with the chicken.
  3. In a small saucepan, mix honey and Italian dressing over low heat until combined.
  4. Drizzle dressing mixture over the chicken.
  5. Bake, uncovered, in a 425 degree oven for 45 minutes or until chicken is no longer pink.
3.5.3251

If you prefer to use boneless chicken in this recipe, cut the baking time down to 25-35 minutes.

If you like simple recipes like this, you will love our Simple Real Food Recipes Cookbook. These are my go-to recipes now!

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Special (Easy) Breakfast: Chocolate Syrup on Pancakes

September 27, 2020 by Laura Leave a Comment

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

If you want to turn a regular breakfast into a special breakfast, simply pour chocolate syrup on your pancakes! Here are two chocolate sauce recipes for you (one is dairy-free and low in sugar!).

I have all sorts of recipes for you, actually.

  1. First, we’ll talk about pancakes.
  2. Then, I’ll give you these great chocolate sauce recipes.
  3. Then, I’ll share different homemade whipped cream recipes to top everything off!

What’s great about this idea is that it turns ordinary pancakes into something super special! And if you’re hesitant about putting chocolate sauce on your pancakes because of the sugar, might I remind you that maple syrup is straight sugar also (even if it’s pure maple syrup)? ;) Not only that, if you make the Dairy Free Chocolate Sauce recipe below you’ll actually have a lower-sugar option to pour (or spread) all over your pancakes!

Pancake Recipe Ideas:

  • Simple Pancake Mix Pancakes
  • Whole Wheat Pancakes
  • Peanut Butter Pancakes (with chocolate on top? YES PLEASE.)
  • Pumpkin Pancakes
  • Easy Whole Grain Chocolate Pancakes
  • Simple Banana Pancakes
  • Whole Wheat Applesauce Pancakes
  • Baked Apple Pancake
  • Easy Pancake Muffins
  • Whole Wheat Waffles (even better than pancakes!)

Chocolate Syrup for PancakesYum

Hot Fudge Sauce

Chocolate Fudge Sauce
 
Save Print
Author: Laura
Serves: 2 cups
Ingredients
  • 1 ½ cups heavy cream
  • 1 cup brown sugar or sucanat
  • ½ cup cocoa
  • 1 stick butter
  • 1 teaspoon vanilla
Instructions
  1. In medium saucepan, stir together cream, sugar, cocoa and butter.
  2. Cook on medium heat until butter is melted and ingredients are thoroughly combined.
  3. Remove from heat and stir in vanilla.
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Dairy Free Chocolate Sauce

Dairy Free Chocolate Sauce
 
Save Print
Author: Laura
Serves: 2 cups
Ingredients
  • 13.5 ounce can of full fat, unsweetened coconut milk
  • ⅓ cup unsweetened cocoa powder
  • ¼ - ½ cup sweetener (honey, sucanat, or brown sugar)
Instructions
  1. Mix ingredients in a small saucepan, cooking and stirring on medium heat until well combined.
  2. Serve warm or cold.
  3. Store this sauce in a covered container in the refrigerator, rewarming on the stove-top as needed. It will keep for up to a month in the fridge.
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Drizzle or spread these onto your pancakes and you’ve got an amazing feast. But really, it’s thousands of times better if you then top it all with whipped cream!

Whipped Cream Recipes:

  • Homemade Whipped Cream
  • Chocolate Whipped Cream
  • Peanut Butter Whipped Cream

Still want more ideas?

Bonus Pancake Topping Recipes:

  • Real Maple Syrup
  • Apple Butter
  • Blueberry Pancake and Waffle Syrup
  • Peach Syrup (for pancakes and waffles)
  • Peanut Butter (just peanuts!)
  • Peanut Butter (super creamy – like Skippy or Jif)
  • Raspberry Syrup

What’s your favorite way to top a pancake?

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