Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Big Family Food and Fun: June 11-17, 2023

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Only 1.5 weeks until our big move. Here’s a look at what we ate this week as we clean out freezers and pantries and try to survive!

Food We’re Working With

I’ve put in a couple of Walmart pickup orders for fruits and veggies (we are going through fruit like crazy!). Otherwise, we are working our way through our freezers and pantry in an effort to use up food before we move. You can compare these pictures to last week’s shelves to see how we’re doing. This shelf doesn’t look like it’s emptying out much, but we used quite a bit from our stores this week.

You can tell a big difference in our freezers compared to last week!

I don’t have time to bake that turkey, so he’s likely going to make the move to Lincoln with us. ;)

And now on to the meals we ate last week!

Our Big Family Food and Fun

I had a Breakfast Casserole in the freezer, which was GREAT to have on Sunday for lunch. I slid it into the oven frozen, turned on the oven to 225, and let it bake while we were at church. It was done the minute we walked in the door and we ate it with fruit. SO EASY. I highly recommend putting some of these in your freezer!

Kelsey (Justus’ wife) had come to help us over the weekend and brought frozen Sloppy Joe meat with her. I warmed it for our Sunday evening meal and served it with green beans and watermelon. What would I do without my wonderful daughters-in-law? :)

Monday I had to take BabyBoy#11 in for a medical procedure, so I appreciated having lots of ready-made foods to pull out and serve for breakfast. I set out last week’s Mudballs and Pumpkin Muffins then warmed up leftover Breakfast Casserole to go with those. (Our air fryer warms food up so nicely!) Everyone ate well as Baby and I headed out.

Our fella was a trooper through his morning. I was glad he fell asleep on our way home to take a well-deserved nap! :)

Knowing I’d be gone all morning, I had mixed up Chicken Salad and put it in the fridge before I left. We made quick sandwiches when I got home and ate them with carrots, tomatoes, and watermelon.

For the record, chicken salad sandwiches taste better when cut into triangles. :) Also, this little girl LOVES peanut butter on her carrots. If you struggle to get your kids to eat carrots with other dips, try peanut butter. It works for Kiya!

After lunch, we played outside before naptime. Anna chose her own outfit today: shorts and a swim cover-up. Oh, and moccasins. :)

All three little girls crawled into the wagon, so I took them for a short ride. Then it was naptime – one of my favorite parts of the day after a long morning!

For dinner that night I baked a Meatloaf that I’d made a few weeks ago and frozen. Brayden and Kiya scrubbed potatoes so I could make these amazing Mashed Potatoes, plus I stir-fried some veggies and warmed up leftover corn and beans. Justus and Kelsey came from Lincoln for a church event so they joined us for dinner.

For breakfast on Tuesday I made scrambled egg sandwiches and served them with canned peaches.

I cooked three pounds of hamburger one night, seasoned it like this, then we put together tostadas with some shells someone had given us. I made this Cream Cheese Salsa Dip as a topping option.

This week at the YU campus is a camp called Soul Quest. Malachi is there as a camper for his final year with this amazing group of friends. (Malachi is second from the right.)

On the Wednesday of Soul Quest, they send out their hundreds of campers and staff out into our community for service projects. OUR FAMILY was blessed to receive one of these groups this year! They sent 26 high schoolers and adults over and we handed them all paint brushes!

It was a great, but full, morning. Thankfully, earlier I’d put lunch in the crock pot so it was ready to serve our family as soon as the crew left. This casserole doesn’t look pretty, but it truly was tasty! What do I call it? I have no idea. “Clean out the Fridge Casserole?” Yes, that’s it. I used last night’s taco meat stirred into frozen hashbrowns with the leftover Cream Cheese Salsa Dip, shredded cheese, sour cream, and salt. I cooked it on low all morning and it was delicious with steamed green beans on the side.

I left that afternoon to work for several hours while sitters came to stay with our kids (and Matt kept painting the house). Elias picked up pizza on his way home, using the gift cash we decided to enjoy for our Wednesday pizza night until after we’ve settled into our new home.

We sent the kids outside to eat their pizza because the sitters also did some cleaning while they were here. We always hope to keep the floor clean for at least five minutes after our sitters have worked so hard. :)

I went all out the next morning by getting out cereal and oatmeal packets for breakfast. ;)

In an effort to clean out our freezers, I pulled out this super discounted pork roasts I’d gotten marked down for $1.49/pound.

I put them in my large electric roaster, seasoned them, and poured barbecue sauce over the top. Then I slow cooked them all day to shred and freeze in meal-sized portions.

All day these pork roasts smelled AMAZING!! That evening, I shredded all the meat and scooped up some for us to eat for dinner before bagging up the rest for the fridge and freezer. This made five meal-sized portions for us.

I had two pounds of strawberries so I sliced them and made this Cheesecake Parfait to eat with them.

For lunch on Thursday I made grilled cheese and tomato soup – a funny meal on a 90 degree day but a great way to use up soup from the pantry!

Elias was home on his lunch break from work so he grabbed some grilled cheese to take back to work with him, plus chips and guac.

Friday we had a family of eight coming to help us get our house ready to sell. So in preparation, I had thawed two of these big packages of chicken legs. (Remember how I got these for around $0.75/pound?!?!) What a great way to feed 17 people!

I dumped on some sauce and put these in the fridge to marinate all day while we worked.

Meanwhile, Eva (Asa’s wife) came to help us all morning and early afternoon. We took all the littles to the library for the morning so Matt could paint. For lunch we invited our friend Tori to join us and headed to the backyard. We had a lot of sticks we wanted to burn up in our firepit so we thawed the hotdogs we had left in our freezer for the kids to enjoy. We grown-ups enjoyed the pork roast I had cooked the day before.

Our other friends arrived after lunch and they were a powerhouse, working so hard on our house with us all afternoon. I got the chicken on the smoker and we pulled out some easy side dishes. It tasted so good after working in the heat all day!

We were marveling at our two tribes of kids filling up the kitchen and spilling into the living room. :) We are so thankful for our precious friendship with this family.

Matt and I are feeling pretty worn out (but also very grateful). But this might explain why I said “yes” the next morning when Keith and Anna requested butter for breakfast. Nothing else. Just butter. Here’s a slice of butter, and here’s another slice of butter…

So this is where I’m at right now. Thank goodness I do have plenty of butter in our freezer! :) :) :) I did manage to pull off some Father’s Day treats today, which I’ll share about next week. Hope your week is off to a great start!

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Big Family Food and Fun: June 4-10, 2023

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Two and a half weeks until our big move! Here’s what we ate all week as we’re getting ready…

Food we’re working with

I’m dwindling down our food supply, only buying fresh produce and dairy products as needed so that we hopefully have fewer boxes/coolers of food to move later this month. Here’s a picture of my pantry shelf at the beginning of this week. I’ll share a new picture each week as it empties out!

You can see our freezers last week here, and compare them to this week’s pictures:

What we ate all week

My goal at the beginning of the week was to clean out the fridge. I used leftover spaghetti/meat sauce to make Lasagna Casserole on the stovetop. Then I warmed up leftover green beans and that was that.

While Matt was scraping and painting our house one evening, I pulled out lots of random tidbits from the fridge. It was only 4:30 but everyone was hungry, so I decided on an early dinner/snack.

I plated it up, then carried it all out to the porch for the kids to eat “free-for-all-style.” THIS WAS NOT A GOOD IDEA. There were too many little hands dipping into the ranch, too many kids who didn’t want to share a plate, too many people screaming – and by the end of our meal, I might have been one of them. Blech. From now on, I’ll continue to make individual plates for each kid so we can avoid so many food messes and fights. :/

Since we’d eaten so early, around 7 I made some buttered toast from Jaimie’s leftover homemade sourdough (SO YUM) and carried it outside for the kids to eat before getting ready for bed. There were no food fights this time as I simply handed each kid a piece and they munched as they played. (Yes, we ate with dirty hands. I might be tired.)

The next day, I pulled these two packages of chicken breast from my freezer to thaw. LOOK at what a great price I got on these! It pays to ask the meat manager at your local grocery store if he has anything he needs to get rid of. :) I got these chicken breasts for $1.00/pound!!!

I put the chicken into the crock pot to make Chicken Tacos for dinner.

This was our first watermelon of the year so everyone gobbled it up! Josie ate five pieces, even trying to eat the rind. :)

There was a lot of salsa chicken left over because I’d cooked 6 pounds of meat in order to save time later. So I divided the leftovers into bags for the fridge and freezer to use for other quick meals.

I shared last week that Kelsey and I took the kids to a playground one day and had a picnic. Here are some photos Kelsey got of the kids playing. SO FUN!

Acacia and Josie often grab hands as they walk. I pray they are always the best of friends.

Not to be left out, here’s our Baby Boy#11. I wish you could see his huge smile! We were being silly in the mirror one morning and his smiles were so big that I snapped a picture!

Back to the food. :) I made quesadillas for lunch one day with leftover salsa chicken and spinach.

Keith has been asking for Mudballs for weeks and I was finally able to make a big batch with him one morning before everyone else got up. (Ugh, he wakes up EARLY! But I try to appreciate the one-on-one time it gives us.)

We also made a big pan of brownies to take to Asa’s birthday party later in the week.

One day for lunch I made 5 cans worth of tuna salad. We made it into sandwiches and we ate it with chips and guac.

I’m working on a post that shares fun ways that I save money on meat. But here’s another example of a great deal I got. These chicken thighs just cost $2.84/pound, which is fantastic for this high-quality meat. I marinated it to smoke that night.

This chicken is seriously the best ever. I made cream cheese corn, baked beans, and steamed broccoli and carrots as sides. After a long day of packing and chasing kids, this tasted incredible.

I’ve tried to get some baking done in the mornings before all the babies get up. My goal is to put some muffins and bread into the freezer so that we can enjoy them after I pack my baking pans and mixer. I made 2 dozen Pumpkin Muffins one morning (and forgot to take a picture). The next morning I made 2 loaves of Banana Bread and 2 dozen Bran Muffins.

For lunch, I had thawed two packages of Brats that I’d gotten marked down for just $1.92/package. How amazing to feed 11 of us (5 adults and 6 kids that day) meat for just $3.84!! Our smoker was giving me fits so the brats took a while to finish cooking. We ate leftover watermelon and carrot sticks while we (im)patiently waited for them to be ready to eat. :)

We were blessed to go to Lincoln at the end of the week for Asa’s big birthday bash that he and Eva hosted in their yard. Many of these people will become part of our new community after we move. It was great to become more acquainted with some of them!

Saturday we did lots of yard work at our house, so hamburgers really hit the spot at lunchtime.

Half of our family was gone at dinnertime, so I just made two quick frozen pizzas and served them with grapes.

I’ll leave you with this gem: We’ve been cleaning out our basement and came across Matt’s boom box from the 80s. The kids have enjoyed trying to figure out how it works. :) :) :)

We’re ready to start a new week! As the days go on, I’ll have to get more creative as I use up the food we have on hand. I’ll share those pictures next week. :)

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Big Family Food and Fun: May 27-June 3, 2023

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Here’s a look at the food and fun at our house during the last few days!

We’ve been working this week to finalize getting our house on the market, so the busy level has gone from insane to whatever is BEYOND INSANE. There’s been very little time to cook or to even think about food. Thanks to so many coming over to help us in so many ways, we’ve survived and been so very well loved and cared for.

Food we have to work with right now

I took a look at both of our big freezers to see what all we had to work with to make meals before we move. Both freezers are still very full, which is great because I can avoid going to the store between now and the end of the month. (Our closing date on “the Castle” is in just a few weeks!) My goal is to only buy fresh produce and dairy until after we settle into our new place. Meanwhile, we have a lot of meat and frozen veggies to work with. This freezer is full of hamburger meat, green beans, peas, corn, cheese, flour, pork butt, hashbrowns, pizza crust, tortillas, french fries, and a couple of ready-made casseroles.

This looks like a lot of food (because it is!). But making three meals a day for 10 people will clear this out pretty quickly! This freezer features a lot of chicken, hotdogs, frozen pizza, a turkey, and some pasta.

And now for the meals we ate!

Big Family Food and Fun

Our breakfast one morning consisted of the last of the Bran Muffins I had baked last week. I cut them in half, buttered them, and warmed them in our air fryer. The kids LOVE them this way. We drank some of our fun Azure Standard kefir with the muffins. Fun treat!

Trying to pack while feeding 10 people (plus a baby) is a bit of a challenge. :) It would help if I could ever finish what I start. This is what the kitchen looked like at lunchtime after I’d started packing a few cabinets after breakfast. I got derailed by the kids’ needs and never came back to it. Then we were hungry and I tried making quesadillas in this mess. Oy.

Keith decided to use safety scissors to cut up a box while I made lunch.

For our smoothies that evening with dinner, I used some of the Azure Standard Kefir instead of using yogurt like I usually do. I used an entire 5-ounce container of fresh spinach in these and I just love that the kids get so many greens into their bellies this way!

I made a pot of Cheeseburger Macaroni, steamed green beans, and sliced oranges for a quick dinner one night.

The kids ate outside again, which is so great but so distracting. Josie isn’t pictured here because she took a few bites and then ran off to ride her little scooter. :)

I grilled burgers one night and we ate them with chips and guac.

Anna woke up from a nap one afternoon and enjoyed a cheese stick while she was still just half awake, precious little sweetheart. :)

One morning, Malachi and I took the kids on a LONG walk so that Matt could do work on our house without kids underfoot. When we got home, I made some fast scrambled egg sandwiches and got out peach cups for lunch.

For dinner that night, I put some beef smoked sausage on our grill. While they cooked, I made baked beans, green beans, corn, and fresh strawberries. I pulled some Banana Muffins from the freezer to round out the meal.

Appetites have been pretty big around here because we are all working/playing outside for hours and hours every day! Keith and Josie “helped” Matt clean up the garden one afternoon. :)

The kids took advantage of Matt watering our lawn. I’m not sure how many times that day we had to put dry clothes on toddlers who kept wandering into the sprinkler.

I captured this rare moment when ALL seven littles were in one spot as we wrapped up our day and joined together in our living room for our nightly “Singing and Prayer Time.” Notice Brayden and Josie pretending to talk to each other on the phone from across the room. :)

I love it when the girls sit down to enjoy a book together. SO CUTE!

I had pizza crusts in the freezer so I quickly added sauce, cheese, and meat (some leftover grilled burgers chopped up!) to bake for dinner one night. I grabbed spinach from the fridge as a side dish and that was that.

Brayden and Kiya sat on the porch to eat their pizza. They’d gone to the pool that day so they were extra hungry!

The others ate their pizza at our picnic tables. Pizza sauce mess x4!

Our friend Tasha (you know her because she’s an awesome writer!) came and worked on our walls one day while her husband helped Matt with our porch and other jobs. We are so thankful for friends who are servant-hearted!

Meanwhile, Asa and Eva were also visiting and spent several hours helping us with the house and with childcare.

While everyone was either working on our house or chasing our kids for us, I put together these amazing Bacon and Potato Foil Packs for the grill. (I actually used leftover taco meat instead of bacon and highly recommend it!) I served them with canned peaches and boo, no veggies because goodness I am not keeping up very well right now! :)

I threw together a quick meal of spaghetti with green beans one night. I’ve found that using elbow noodles instead of regular spaghetti noodles makes it much easier for our toddlers to eat this meal!

At the end of the week, we had a photographer coming to take pictures of our house for the realtor’s site since we were soon to get it on the market. Matt and I were exhausted from all the work it had taken to get the house to this point, so I declared it to be a poptart morning. I’d gotten these with Azure Standard credit and saved them for a time like this. It was perfect – the kids were so excited!

That day for lunch, our dear friend Phyllis brought us lunch (because I asked her to, because I was worn out, and because she’s awesome). She brought two of her delicious hashbrown casseroles, veggies, and muffins. It was an incredible blessing to enjoy her food, and even more, her company. She spent some time after lunch reading with Brayden and Kiya, which is just what they needed. Everyone needs a Phyllis in their life. :)

I caught three of the littles (even Acacia!) trying to do Elias’ workout with him one afternoon. :)

We took the kids on an outing to the opening night of our Farmer’s Market and took advantage of their free-will donation hotdog meal deal. Magically, the kids lined up along the wall to eat their dinner and they actually stayed there for at least five solid minutes. :)

Amidst all we had going on with getting our house ready to go on the market, on Friday we also had a huge crew of roofers come to replace our roof after last summer’s hail storm. So there were nails and shingles and people EVERYWHERE outside of our house that day. We decided to take the kids to the library for Story Hour for the morning so they could play without getting hurt in our yard. At lunchtime, we ran home and I went inside to fill a bag with food for us to eat at a park that has a brand-new splash park!

Our lunch that day was turkey lunch meat, cheese sticks, pistachios, peanuts, applesauce, raisins, chips, and juice. By the time we got home, the roofing crew was finished, loaded up, and gone. Phew!

That night, a sweet friend, Jaimie, brought us a most amazing meal of chicken-bacon-tomato-ranch salad fixings with this homemade ranch dressing (that ironically, I haven’t made in forever because of our crazy life!). Plus she supplied us with grapes, applesauce, and made us two super tasty loaves of sourdough bread and chocolate peanut butter bars. We felt so loved and spoiled!

Here’s Matt’s creation – isn’t his bowl pretty!

Keith ate his food before I could feature it, as did Brayden.

But of course, they all got seconds and if I remember correctly, Brayden got fifths. :) :) :)

Kiya is as beautiful as her salad.

The next morning, I scrambled eggs to go with our leftover sourdough bread/toast.


Our daughter-in-law, Kelsey, was able to spend the day with us Saturday so she and I took the kids on a walk to a playground so Matt could work on painting our house. I packed lunch again to buy us time at the park, plus because eating lunch on our outings is just a lot of fun! We ate cheese and crackers, blueberries, applesauce, grapes, and pistachios, and I surprised the kids with cookies. :)

Malachi has in Ecuador on a mission trip all week. WE MISS HIM!! We’re looking forward to having him home next week to learn all about God’s work there.

What a week!! We are so thankful for all the people who have come to our rescue this week with meals and help with home repairs, cleaning, yard work, and child care. It takes a village, and we have an amazing one!

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Food I Made for the Freezer to Get Ahead

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Slowly but surely, I have socked away some great items to pull out and feed my family as needed. Here is a list of the food I made for the freezer to get ahead!

Food I Made for the Freezer to Get Ahead

  • Pizza Crust – I made a quadruple batch, then made some into personal-sized crusts and some into regular family-sized crusts. The kids have fun putting toppings on their own crusts and think this is extra special!
  • Instant Oatmeal – This recipe makes 12 cups of instant oatmeal, which is awesome for a fast and warm breakfast option!
  • Hot Cocoa Oatmeal Mix – This recipe also makes 12 cups of instant oatmeal, but of the chocolate variety. We make this in mugs to make it like hot cocoa. I love having these instant oatmeal options on hand for fast meals and snacks!
  • Chili – I made two gallons. We ate one gallon then I froze the rest in a ziplock bag to thaw and reheat when we need it.
  • Ham and Potato Casserole – I made a triple batch in an extra large pan so we can share with company some Sunday after church.
  • Applesauce Bread – I didn’t go to extra trouble on this. I simply made a quadruple batch one day to share with friends at Christmas time, then I froze some for us to pull out and serve later.
  • Burritos – I made 16 of these, which will give us 2-3 lunches depending on who is eating those meals.
  • Poppyseed Bread – This bread is a favorite but I don’t tend to make it very often for some reason. I made a quadruple batch so we could eat one and freeze three.
  • Pumpkin Muffins – I doubled this so we could eat some and freeze the rest. Having muffins on hand for all the little ones is a must!

What do you like to keep in your freezer for busy days?

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Easy Way to Make Freezer Food (Without Trying)

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Here’s a look at an easy way to make freezer food!

During the days leading up to the fall season, I try to put some ready-made food into the freezer to help with the busiest of the busy days. The trick with this is that I can barely put a meal on the table as it is, much less work extra to get ahead. So here’s what I did!

Easy Way to Make Freezer Food (Without Trying!)

As I made meals and snacks in June and July, I made extra on purpose. Then, instead of eating leftovers in the days after we had originally eaten the meal, I immediately froze leftovers to pull out in August and September. Here are some examples of what I made:

Sloppy Joes

Our six littlest kids gobble up Sloppy Joes, which means that there’s no whining at meal-time when I make these! One summer lunch, I made a huge batch of sloppy joe meat, then froze the leftovers to use on a busy soccer night.

Lasagna

I made two huge lasagnas for a family reunion and had enough extra ingredients to make a 9×13 pan for our freezer.

Granola Bars

I made a quadruple batch of these bars and froze a bunch to use for quick breakfasts and snacks.

Hamburger Meat

I used my favorite method of cooking meat and cooked seven pounds of hamburger to use in any meal we need. (There’s a big list here of ideas for ways to use cooked hamburger meat.) I froze the cooked meat in baggies for the freezer.

Tator Tot Casserole

We had Tator Tot Casserole for dinner one night and I made a super large pan so that I could freeze a large portion of leftovers.

Breakfast Cookies

I made a batch of these breakfast cookies one morning and froze all the leftovers to use on a busy school morning.

In summary, I didn’t do any “freezer cooking” except for feeding my family regular meals and then freezing the leftovers for use another day. It’s the easiest way to fill the freezer without extra effort!

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The Easiest Burrito Recipe to Make for the Freezer

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I remember the first time I made these burritos for the freezer. My oldest was a tiny baby and it was my first attempt at freezer cooking as a new mom. My friend had promised this was the easiest burrito recipe a person could make, but somehow I still felt I needed to make a big event out of the ordeal.

I blocked out the entire day. I had determined that I would start the intense burrito-making-process as soon as my baby had his first feeding of the morning. That way, if I needed to work on them slowly all day between taking care of his needs, I could be flexible and available.

Imagine my surprise when I had the entire batch of burritos ready for the freezer before Asa even woke up from his morning snooze! (Imagine my other surprise 21 years later when that tiny baby grew to be an incredible 6’4″ adult person. How did I get here?)

These burritos are so easy it’s almost ridiculous. Now that my first baby and all my other babies are all grown up and eating adult/teenage boy portions, I can’t tell you how glad I am to know how to make the easiest burritos on the planet! These are filling for the boys, easy for them to warm up, and I think we’ve already established that they are incredibly easy to make!

It’s ironic that I’m associating these burritos with having a newborn (pauses to sigh as she thinks back to the day her boys were tiny babies). Now, any time a friend has a baby, I almost always make a batch of these burritos to put in their freezer. It takes very little time for me to make, and it saves a new mom from having to cook for her family!

The most recent new mommy I delivered burritos to told me later that her husband was (kindly) demanding the recipe. “You must have made that sauce from scratch with fresh tomatoes!” she declared. I hated to burst her bubble, but I had to humbly admit, “Nope, that was store-bought salsa stirred into regular ol’ cooked meat and shredded cheese.” Shucks, and here she thought I’d labored on those burritos as long as she’d labored in the hospital having her sweet baby.

Ready to learn the secret of this fabulous freezer food?

The Easiest Burrito Recipe to Make for the Freezer

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The Easiest Burrito Recipe to Make for the Freezer
 
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Author:
Serves: 12
Ingredients
  • 3-pounds ground beef
  • 32-ounces salsa (any kind)
  • 3 cups shredded cheese
  • Sea salt to taste
  • 12-18 burrito-sized tortillas
  • Any add-ins you like to help stretch the mixture: Cooked rice, black beans, olives, additional spices
Instructions
  1. In a large pot, brown and drain meat.
  2. Stir in salsa and cheese.
  3. Scoop mixture into tortillas and fold.
  4. Freeze burritos on a cookie sheet, then transfer to a freezer bag once frozen.
  5. Heat in a 350 degree oven for about 15 minutes or until burrito is hot through and through. (You can microwave them for a couple minutes if you like. Our family no longer has a microwave.)

With just five simple ingredients, you can make these wonderful burritos. Or, you can stir in cooked rice or a can of black beans to help the mixture stretch so you can make even more burritos!

Want more great 5-Ingredient recipes? You’ll definitely want to check out our newest High Five Recipes eBook!

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Oh! And also, I’d love to point you to The Prayer Mugs Prayer Journal. I wrote it in honor of my firstborn turning 20 last year. Believe it or not, an entire year has gone by and that boy turns 21 today! The Prayer Mugs concept has been life changing for me as I turn from worry to faith in trusting God with my growing kids. For one week only, use the code TWENTYONE to get an $8 discount in honor of his birthday!!

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Care to share a favorite homemaking memory from the days your kids were babies? Or maybe they’re babies right now. I’d love to hear the latest going on at your house!

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

Make-Ahead Pumpkin Donuts (How to Cook Fresh Donuts in Minutes!)

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Introducing a perfect idea for this fall: Make-Ahead Pumpkin Donuts!

donuts4

After learning that it works well to make and freeze unbaked Giant Breakfast Cookies, Homemade Poptarts, Chocolate Chip Breakfast Bars, and all varieties of Muffins so that we can bake them fresh in the morning without any trouble, I thought, “Why not try this idea with my Whole Wheat Pumpkin Donut recipe?”

donuts5

One of these things is not like the the other. Someone, who shall remain nameless,
forgot to cut a donut hole in one of the donuts. Hmmm…

Indeed. We can mix up the pumpkin donuts, roll out the dough, cut the shapes, then freeze the uncooked dough on parchment paper or silicone mat-lined cookie sheets. We transfer the frozen dough into freezer bags, then any time we want fresh donuts (and when would we not want fresh donuts?), we can grab some out of the freezer and fry them up fresh to eat while sipping a cup of coffee, tea, or hot chocolate.

donuts6

Can you think of a better breakfast treat to enjoy this fall than fresh homemade Pumpkin Donuts?

The best part is that the mixing, rolling, cutting, and clean up will have already been taken care of! Well, clearly the best part is eating the fresh donuts. But eating the fresh donuts without looking at a messy kitchen that you’ll have to clean up afterward? Fabulous.

Make-Ahead Pumpkin Donuts

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Make-Ahead Pumpkin Donuts (How to Cook Fresh Donuts in Minutes!)
 
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Author:
Serves: 15-20
Ingredients
  • 3½ cups whole wheat flour (I use freshly ground hard or soft white wheat)
  • 4 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ cup sucanat or brown sugar
  • 2 Tablespoons melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup pumpkin puree
  • Oil for frying (I recommend coconut oil or palm shortening for healthy frying)
  • GLAZE:
  • 2 cups powdered sugar (I use unbleached powdered sugar)
  • ⅓ cup buttermilk
  • ½ teaspoon vanilla extract
Instructions
  1. Stir together whole wheat flour, baking powder, sea salt, ground cinnamon, nutmeg, and sucanat. Add melted butter, eggs, vanilla, buttermilk, and pumpkin puree – mixing until all ingredients are well combined.
  2. Roll dough on a well-floured surface.
  3. Cut out donuts and donut holes (makes about 30 of each).
  4. Lay the cut outs on a parchment-paper lined cookie sheet and freeze for at least 2 hours.
  5. Transfer prepared donuts to a freezer bag to store in the freezer until ready for use.
  6. To Cook: Set donuts out of the freezer at room temperature for about 15 minutes before frying.
  7. Fry dough in hot oil for about 3 minutes or until donuts are golden brown.
  8. Whisk glaze ingredients together and drizzle over warm donuts before serving.

Make-Ahead Pumpkin Donuts (Whole Grain, Low Sugar, Easy!)

Concerned about the fact that these treats are fried? Don’t be! Coconut and Palm Oils can withstand high temperatures without becoming harmful to us. So instead of fearing the fry, we can actually enjoy the healthy fat we’re getting while enjoying these donuts.

Wow. Who knew we would ever be able to say, “I need some healthy fats in my diet. Please pass the donuts.”

But of course, let us not ever eat more donuts than veggies, yada, yada. You know the drill.

WAIT. There are veggies in these donuts (thank you, pumpkin, for being there for us when we need you). So I guess we can enjoy these to our heart’s delight, all while enjoying the fact that you can make them ahead and freeze them for ease in the kitchen.

This is what I call one happy fall recipe!

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The Best Homemade French Fries (That You Can Pre-Make for Your Freezer)

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Homemade French Fries are about the most amazing food in the world, my family loves them, and they’re easy to make except for one little thing: They kind of take forever. (Translation: easy and delicious but time consuming. Super bummer.)

The most amazing homemade french fries

Yum

Granted, I have a big family of big eaters. Making French fries is a big deal because I know I’m going to have to commit, you know? Between scrubbing and cutting and frying and cutting and frying and cutting and frying – I’m making fries for at least an hour.

Worth it? Oh my. So much worth it. But not often. It takes too much time.

But guess what I just learned to do? I learned the lovely tricks it takes to make fries ahead of time for the freezer. All the cutting is done ahead so all we have to do at frying time is…fry. Beyond saving me time, I’ve discovered that this method of slightly pre-cooking them before frying is what crispy, perfect fries are made of.

Come closer and learn with me.

The BEST Homemade Fries

How to Make and Freeze the BEST Homemade French Fries

1. Scrub a bunch of potatoes (or if you’re me, you ask your kids to scrub a bunch of potatoes, which they are happy to do because French Fries).

2. Cut the potatoes into fries – your preference on how thick or thin.

3. Put the cut potatoes into a big pot of water. Bring to a boil.

4. Once water/potatoes comes to a boil, remove the potatoes from heat and strain, running the potatoes under cold water to cool and stop the cooking process.

5. Blot the potatoes dry on a towel.

6. Transfer prepped fries into freezer bags for future use (although you might consider frying some immediately and I bet no one will argue).

7. Freeze prepped French fries in freezer bags for up to two months.

8. At frying time, get the fries out of the freezer a few minutes before you want to cook them.

9. Fry until crispy perfection has been reached. (I have a fryer similar to this and I love it. I use Palm Shortening for healthy and safe frying.)

WARNING: Watch that the fries aren’t holding extra water as they will splatter when frying! Blot prepared fries with a towel before frying if necessary.

How to Make and Freeze the Best Homemade Fries

You’ll never go back to making fries any other way after experiencing these.

Other fun Make-Ahead Recipes I’ve shared recently:

That list looks like a bunch of junk food, but it’s not! How great that we can make all of our favorites with healthier ingredients!

I also recently shared these gems:

Did you find some of these recipes to be helpful? Slowly but surely we can get ahead in the kitchen!

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Easy Homemade Poptarts for the Freezer

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Just like our Giant Breakfast Cookies, it would seem that a fresh, hot homemade poptart beats a pre-baked, room temp poptart any day.

poptarts_5

Let’s not even talk about the kind that come out of a box. For all of the reasons, let’s just not talk about it.

Now regarding Homemade Poptarts (that are very easy to make, by the way): My family could eat the entire batch in one meal. I prefer to make them stretch though, and I prefer us to eat more balanced instead of filling up on carbs in the morning.

That’s why, just like the Giant Breakfast Cookies, I’ve been making these poptarts and freezing them before I bake them. On a day I declare to be a Poptart Morning, I pull a few out and bake enough for each person to have a couple with our eggs and fruit. They taste amazingly better this way and help my poptart making efforts stretch into several meals.

Frozen Poptarts

Can I tell you how delicious a warm, fresh poptart tastes with a cup of coffee? It’s one of my favorite treats (and it’s naturally very low in sugar!).

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I encourage you to double this recipe so you can make a couple bags full of frozen, unbaked poptarts for quick breakfasts and snacks!

Easy Homemade Poptarts for the FreezerYum

Easy Homemade Poptarts for the Freezer
 
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Author:
Serves: 15-20
Ingredients
  • 3½ cups whole wheat flour
  • 1 teaspoon sea salt
  • 1 cup melted butter
  • 1 cup plain yogurt
  • About 5 ounces of 100% fruit jelly or jam - any flavor you like!
Instructions
  1. Begin by mixing the flour, salt, butter, and yogurt.
  2. Knead the dough just a little bit to make it nice and workable.
  3. Roll out the dough on a large, well floured surface.
  4. Use a knife to cut the dough into the desired poptart size you would like.
  5. Place about a ½ teaspoon of jelly on ½ of the dough rectangles (squares?).
  6. Spread the jelly around, leaving the edges free.
  7. Find a second square or rectangle or thingamajigger that matches closely with each jellied one.
  8. Place it on top and use a fork to seal the edges.
  9. Lay each poptart in a single layer on a baking sheet.
  10. Bake in a 350° oven for about 25 minutes or until the crust is lightly browned.
  11. TO FREEZE UNBAKED:
  12. Create poptarts as directed, but instead of baking right away, freeze them on a baking sheet for about two hours. Once frozen, transfer them to a freezer bag.
  13. At baking time, pull desired number of frozen, unbaked poptarts out of freezer and bake as directed, allowing for a few additional minutes of baking time.

homemade-poptarts-for-the-freezer

Here’s to one of the most delicious breakfast treats ever!

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The Easiest Way to Make Muffins, Plus 23 Delicious Muffin Recipes

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The Easiest Way to Make Muffins

I love it when I order something and then I forget about it. When a package comes I get to be surprised! What did I order? What did I get? What’s in the box?

It is especially silly that I do this even when ordering with Amazon Prime two day shipping. There are just too many things to remember from a Wednesday to a Friday, apparently.

Remember when I told you about the fun-shaped silicone muffin cups for a great price? I got me some of those, then I surprised myself with them two days later when the package came. “What’s in the box?” asked the boys. I have no idea. And then this was inside:

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I think I squealed.

The 12 regular Muffin Rounds together with a set of 12 Stars is still on sale. You, too, could surprise yourself with a package.

Early this week I went with the freeze muffin batter for easy breakfasts idea. The easy idea just got easier with these cups!

silicone muffins 1

silicone muffins 2

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See how easily the frozen batter pops out?

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To clean these, I simply rinsed them well in very hot water.

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I put all of the frozen batter shapes into a freezer bag for another day.

silicone muffins 6

Then I baked a few muffins for a snack. Not only do I sometimes forget what I order online, I also sometimes forget I have muffins baking in the oven. This is what timers are for, Laura. Ah well. So they are only slightly overdone. This is what milk is for, Muffins. But are those cute, or what?

silicone muffins 7

Well, I for one am very excited about my new toys. I also love the bright colors. Silly as it is, the rainbow of muffin cups made the stirring and the freezing and the baking more fun. It doesn’t take much for me, apparently. After all, I’m the one who squeals when I open a package that I ordered for myself.

Did you get yourself some of these? Check out all the varieties I found, along with the coupons some of them offer. (These circles and stars are the best deal though.)

Here’s a list of the 23 wholesome muffin recipes we have listed here at Heavenly Homemakers:

23 Kid Friendly Muffin Recipes

What are your favorite muffins? Please tell me you’ve tried the “freeze the muffin batter” idea. Did you get some of the fun silicone muffin cups? Think of all the fun we’ll have!

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