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Crustless Pizza

July 4, 2013 by Laura 8 Comments

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

crustless_pizza_1

Yum

Do you like how I cleaned up the crusty baked-on edges of the pie plate before snapping the shot?
Oh my bad. I was thinking of another picture I didn’t take.

Sometimes, I just don’t feel the need to have grains or carbs with every meal. I’ve been learning to listen more to my body and to give it what it needs – or to not give it what it doesn’t need.

I have especially become more aware of my body’s nutritional needs since I began working out regularly. There are times I find my body screaming for protein. Other times, I can tell that if I don’t get some carbs in me, I am not going to feel well. Later, I might be craving a huge salad or an orange.

I’m not sure how to explain away yesterday’s chocolate chip cookie. Cookies. Plural. Did my body need them? Yes I think so. But of course, not really.

One day recently, while making pizza for my family, I found that I was not hungry for the crust. That day, I was just in it for the meat and veggies. Therefore, I cooked up some hamburger meat with mushrooms, sweet peppers and onions, stirred in some sauce, spread it in a pie plate, and topped it with cheese. I put it into the oven with the regular pizzas I had made, just long enough to melt the cheese the way I wanted it.

crustless_pizza_3

In case you ever find yourself short on time and not able to make a crust, or if you simply don’t want a pizza crust on your pizza – I highly recommend the Crustless Pizza. So incredibly tasty.

Ever tried this before? 

 

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Menu Plan for the Week

June 30, 2013 by Laura 1 Comment

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For our company today, I made homemade brownies and hot fudge sauce so that we could make Brownie Fudge Sundaes for our dessert after lunch. Malachi insisted that we call them Brownie Fudge Saturdays, even though it actually is Sunday, because apparently, we can’t just be normal around here. I shrugged and told him that we could call them whatever he wanted, then I helped myself to another mouthful of chocolaty goodness. :)

brownie_fudge_sundae

Here’s our menu plan for the week. We’ve got two of our kids at church camp this week, but an additional four people staying at our house. Fun!

Sunday, June 30
Homemade poptarts, bananas
Crock pot barbecue chicken breasts, potato salad, green beans, strawberries, cantaloupe, brownie fudge sundaes
Leftovers

Monday, July 1
Poppyseed bread, cantaloupe
Taco corn fritters, sweet peppers, baby carrots, watermelon
Calico beans, fruit salad, tossed salad

Tuesday, July 2
Scrambled eggs, hashbrowns, oranges
Black bean salsa with corn chips, pineapple, strawberries
Italian pasta bake, tossed salad, steamed broccoli

Wednesday, July 3
Flaky cream cheese pastry, blueberries
Homemade pizza, grapes
Cheesy beef and rice, tossed salad, green beans

Thursday, July 4
Honey cinnamon muffins, fried eggs, raspberries
Grilled burgers and dogs, watermelon, veggie tray
Cheeseburger macaroni, peas, sweet peppers

Friday and Saturday – traveling to be with family (and you if you’re in OKC!).

OhForRealMeetGreet2

Don’t forget…

Saturday, July 6 from 3:30 to 5:30 pm

We will meet at Vintage Coffee, located at 1101 NW 49th Street, Oklahoma City, OK  73118. Please come if you can. I’d love to meet you!

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Strawberry Shortcake Muffins

June 26, 2013 by Laura 20 Comments

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

It’s no secret that I like to serve fun treats for breakfast. If it’s made with whole grains, is low in (natural) sugar, can be served with fruit and/or eggs, and will keep my family nourished and full for at least two hours before they start asking for a snack or lunch, I consider it a breakfast food. Don’t get me started on my frequent rant of “who decided store bought donuts, honey buns, fruit loops, or other sugar-filled negative calories are a part of this balanced breakfast????”

You’ve already been informed of my Giant Breakfast Cookies, Breakfast Cake, and Homemade Poptarts. I’ve also shared that I occasionally serve homemade apple pie or peach cobbler for breakfast. Filling and wholesome, less sugar than drizzling syrup over a pancake = breakfast of champions. (Or at least of my boys, who I consider to be champions, without a doubt.)

While strawberries have been in season, from time to time, I have served Strawberry Shortcake for breakfast. It’s made with whole wheat and honey, and topped with fresh strawberries and whipped cream. If that’s not breakfast, I don’t know what is. My boys agree, of course.

Recently, I decided to bake my Shortcake batter in muffin cups for a fun twist. It was super easy. I made them the night before, and had a great breakfast to present to my family the next morning.

strawberry_shortcake_muffins_1

Yum

Find the recipe here. Instead of spreading the batter in a pan, scoop it into 10-12 well greased or paper-lined muffin cups. Bake at 350° for about 20 minutes. Serve with fresh strawberries and whipped cream.

strawberry_shortcake_muffins_2

What are some “treats” you serve for breakfast? 

(And by the way, we enjoy the occasional Krispy Kreme when we’re visiting family or friends. It’s fun -just not a regular occurrence at our house. )  :)

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Menu Plan for the Week

June 23, 2013 by Laura 7 Comments

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

Our first round of company has arrived! Everything we’ll eat the first few days of this week will be gluten free to accommodate one of our guests. It won’t be hard at all. We’ll just avoid eating breads, and the pasta I’ll use is rice pasta instead of wheat. We were careful to make sure our grill is clean and free of gluten before throwing on any meat. 

Here’s our menu for this week:

Sunday, June 23
Almond flour muffins, raspberries, applesauce
Grilled Italian chicken, green beans, potato salad, creamy coleslaw, sweet peppers, strawberries, kiwi
Cheesy salsa enchiladas (made with corn tortillas), tossed salad, watermelon

Monday, June 24
Easy breakfast casserole, blueberries, clementines, applesauce
Creamy mac and cheese, peas, watermelon, baby carrots
Hamburger hash-brown casserole, tossed salad, steamed broccoli, nectarines

Tuesday, June 25
Scrambled eggs, turkey bacon, pineapple-mango smoothies
Sloppy joes, dill pickles, olives, sweet peppers, strawberries, fresh pineapple
Tuna salad on lettuce with tomato slices, boiled eggs, grapes, baby carrots

Wednesday, June 26
Coconut flour muffins, raspberries, blueberries
Pasta salad bar (chicken, pasta, cheese, veggies, salad dressings), watermelon
Pizza boats, tossed salad, pineapple, grapes

Thursday, June 27
Pancake sausage muffins, cantaloupe
Spanish rice with chicken, grapes, sweet peppers
Pasta alfredo, steamed broccoli and carrots, asparagus

Friday, June 28
Whole wheat waffles, strawberries, blueberries, whipped cream
Hamburger patties, green beans, watermelon, baby carrots, pineapple-mango smoothies
Chicken tacos, avocados, grapes

Saturday, June 29
Cranberry white chocolate chip breakfast cookies, applesauce, kiwi
Leftovers
Lamb chops, baked potatoes, peas, zucchini, tossed salad

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

Menu Plan for the Week

June 16, 2013 by Laura 2 Comments

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

After keeping it a secret for weeks, we finally gave Matt his Father’s Day gift this morning. So much fun! 

If you’re interested, we have just six 4-ounce bottles of vanilla extract left. It’s been fun watching them sell and seeing how many different states they are headed to. May they be a blessing in your kitchen. ;)

orangejulius2sm

Here’s our menu plan for this week:

Sunday, June 16 – Happy Father’s Day!
Peach cobbler, milk
Crock pot beef stew, chocolate peanut butter pie
Burgers, sweet potato fries, watermelon

Monday, June 17
Chocolate chocolate chip muffins, strawberries
Snacky lunch – cheese, apples, baby carrots, grapes, crackers, beef sticks
Grilled barbecue chicken, tossed salad, green beans, watermelon

Tuesday, June 18
Giant breakfast cookies, pineapple mango smoothies
Grilled cheese sandwiches, cherry tomatoes, pickles, strawberries
Chicken fried steak strips, mashed potatoes, gravy, peas

Wednesday, June 19
Pancake sausage muffins, cantaloupe
Homemade corndogs, smoothies, baby carrots
Alfredo sauce with pasta, steamed broccoli and carrots, tossed salad

Thursday, June 20
Fried eggs on toast, raspberries, yogurt
Chicken salad on whole wheat pitas, apple slices
Calico beans, pears, carrots

Friday, June 21
Quick mix pancakes, blueberries
Cheddar ranch burgers, potato wedges, asparagus
Chili mac, tossed salad

Saturday, June 22
Creamy orange coolers, scrambled eggs
Leftovers
Italian roast wraps, lettuce, tomatoes, watermelon

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Homemade Grape Nuts Cereal

June 11, 2013 by Laura 78 Comments

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

A huge thank you to Michelle for telling me about this recipe idea!!

High Five Recipes 2

First of all, I have to ask – because I know you’re all dying to know the answer to this as well:  Why is this cereal called “Grape Nuts” when there are neither grapes nor nuts included in the list of ingredients? Haven’t you always wondered about that? Who named this cereal? And why, if they were going to call it something random like this, did they not call it “Pickle Sprouts” or Olive Berries?” How about “Banana Seeds?” I mean, if we’re going for titles that don’t make sense…

Yeah, don’t waste much time pondering that paragraph.

At the Colorado Springs Meet & Greet, we talked about everything from kids and media time to cereal. When Michelle told us she made a cereal like this, we all got super excited!

Homemade Grape Nuts

Looks like the real deal, huh? This cereal is pretty tasty with berries!

Homemade Grape Nuts is super easy to make, and I personally think it tastes better than the boxed stuff. Can you guess my kids’ first question when I introduced them to this at breakfast? “Looks good, but why is it called Grape Nuts?” I don’t know, Son. I don’t know.

Homemade Grape Nuts CerealYum

3 1/2 cups whole wheat flour (I use freshly ground hard white wheat)
1 cup sucanat (or brown sugar)
2 cups buttermilk (or milk mixed with 2 Tablespoons vinegar)
2/3 teaspoon sea salt
1 teaspoon baking soda

Mix all ingredients together, beating well until smooth. Spread mixture onto a parchment paper lined (or well buttered) cookie sheet. Bake for 15 minutes in a 375° oven. Remove cereal from the oven, and cool completely. Once cool, grind in a food processor until it becomes “crumb like.”

Return crumbs to cookie sheet or a large baking pan. Bake in a 250° oven for one hour or until crisp, stirring every 15 minutes.

cereal_1 (1)

cereal_1 (3)

cereal_1 (2)
I found it easiest to bake the crumbs in a dish with sides (my 10×15 pyrex) so that I could stir more easily.

cereal_1 (4)

Cool the cereal and store it in an air tight container in the pantry (for about two weeks) or freezer (for up to two months).

5.0 from 3 reviews
Homemade Grape Nuts Cereal
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: Laura
Ingredients
  • 3½ cups whole wheat flour (I use freshly ground hard white wheat)
  • 1 cup sucanat (or brown sugar)
  • 2 cups buttermilk (or milk mixed with 2 Tablespoons vinegar)
  • ⅔ teaspoon sea salt
  • 1 teaspoon baking soda
Instructions
  1. Mix all ingredients together, beating well until smooth.
  2. Spread mixture onto a parchment paper lined (or well buttered) cookie sheet.
  3. Bake for 15 minutes in a 375° oven.
  4. Remove cereal from the oven, and cool completely.
  5. Once cool, grind in a food processor until it becomes "crumb like."
  6. Return crumbs to cookie sheet or a large baking pan.
  7. Bake in a 250° oven for one hour or until crisp, stirring every 15 minutes.(I found it easiest to bake the crumbs in a dish with sides (my 10x15 pyrex) so that I could stir more easily.)
  8. Cool the cereal and store it in an air tight container in the pantry (for about two weeks) or freezer (for up to two months).
3.4.3177

The geek in me decided to do the math to see if this was not only a High Five Recipe, but a Real Food Dollar Menu recipe as well. Sure enough! It took about $2.00 to make a batch of this cereal – using all organic ingredients. This makes about twice as much cereal as you would find in a regular sized box of Grape Nuts. When’s the last time you were able to buy a box of whole grain, organic cereal for a buck?

Looking for more meals on our Real Food Dollar Menu? Here are the recipes I’ve shared so far:

  • Hearty Chili
  • Spanish Rice
  • Pasta Alfredo
  • Crock Pot Barbecue Chicken
  • Crock Pot Beef Stew
  • Easy Chicken Pot Pie
  • Chili Mac

Tell me you’ve always wondered where Grape Nuts got its name.  And by always, I obviously mean, “Yes, I’ve pondered that for a second or two once in my life.”

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

Menu Plan for the Week

June 9, 2013 by Laura 7 Comments

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

Here is what I said to my boys one morning last week:  “You are brothers. That means you are on the same team. Stop treating each other like enemies, be nice, and for Pete’s sake, stop all that ridiculous arguing!!!!!”

Oh wait. That is not the quote I meant to share. Goodness.  What I really wanted to tell you is that one morning last week, I was able to say this to my boys:

“To go with your breakfast, you can have cherries, blueberries, kiwi, apples, raspberries, pineapple, clementines, pears, strawberries, nectarines…or a banana.”

Yes, we actually had eleven different varieties of fresh fruit in our fridge or on our counter-top. Can you say spoiled?? (Our family – not the fruit.) It is unbelievable to me how blessed we are in America to have all of these wonderful choices. I love how many great fruits are in season right now – filling my kitchen with goodness. Truly, we are so, so blessed. 

And then, there are all the wonderful frozen fruits in my freezer:  strawberries, mango, pineapple, peaches, and blueberries. These Pineapple Mango Smoothies have been rocking my world. They are perfect on a warm afternoon when we all need a snack to hold us over until dinner.

pineapple_mango_smoothie_2

The fun is just beginning as fresh garden produce will begin making it’s way into our house. Ahhhh summertime. So much to love.

Here’s what our menu looks like this week:

Sunday, June 9
Easy breakfast casserole, nectarines
Grilled hamburgers and hotdogs, grapes, sweet peppers, baby carrots
Leftovers

Monday, June 10
Cranberry white chocolate chip breakfast cookies, apple slices
Black bean salsa, pineapple mango smoothies, baby carrots
Italian cream cheese chicken, asparagus, tossed salad

Tuesday, June 11
Honey cinnamon muffins, scrambled eggs, grapes
Chicken patty sandwiches with fresh spinach, and tomatoes, baby carrots, pears
Pizza boats, watermelon, tossed salad

Wednesday, June 12
Whole wheat waffles, blueberries, whipped cream
Chicken salad on homemade pitas with lettuce and tomatoes, strawberries
Cheesy salsa enchiladas, tossed salad, pineapple

Thursday, June 13
Almond flour muffins, fried eggs, kiwi, strawberries
BLTs, grapes, sweet peppers, baby carrots
Teriyaki chicken with rice and veggies (broccoli, asparagus, zucchini, and carrots)

Friday, June 14
Pancake sausage muffins, nectarines
Salmon patties, potato wedges, green beans, cherries
Homemade pizza, tossed salad

Saturday, June 15
Flaky cream cheese pastry, blueberries
Leftovers
Grilled marinated chicken breasts, baked potatoes, asparagus, sweet peppers, tossed salad

Have you been enjoying any sibling arguments fresh fruit lately?

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Menu Plan for the Week

June 2, 2013 by Laura 6 Comments

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

It was quite a week at our house! With our two oldest boys on a mission trip with the church youth group, and our two youngest boys with grandparents – Matt and I were home alone for four days. It was quiet, refreshing, and fun for Matt and I to have some time to ourselves. But it sure has been great to fill our house up with kids again!

All four boys were home for 20 hours, then Asa left again to go to a Leadership Camp. He’ll be home mid-week. But, we still have four boys around because one of my nephews came to stay for a few days. The weather has been beautiful – perfect for playing lots of baseball and soccer games in the yard, as well as jumping on the trampoline!

Here is what we’re looking at eating this week. If you see some good sounding recipes in this list, but no recipe links, that’s likely because those are recipes I’m experimenting with to include in a new {Healthy} Make Ahead Meals and Snacks eBook I’m working on for the fall. This Sweet Pecan French Toast Casserole was super easy to make and a huge hit with family and guests. That recipe will definitely make the book. :)

french_toast_casserole_3

Sunday, June 2
Sweet pecan french toast casserole, pears
Cheesy beef and pasta casserole, tossed salad, green beans, whole wheat butterhorns
Leftovers, pineapple-mango smoothies

Monday, June 3
Quick mix pancakes, fresh blueberries
Egg and veggie cups, tossed salad, fruit salad
Pasta with alfredo sauce, tossed salad, steamed broccoli and carrots

Tuesday, June 4
Pumpkin chocolate chip muffins, creamy orange cooler
Quesadillas, peas
Grilled barbecue chicken, potato wedges, green beans, watermelon

Wednesday, June 5
Whole wheat donuts (my niece is coming, and I promised we’d make these)  :)
Sloppy joes on homemade wheat buns, creamy cole slaw, fresh strawberries
Popcorn chicken, black bean salsa with chips, fresh cherries

Thursday, June 6
Easy breakfast casserole, oranges
Easy noodle stir-fry with broccoli, carrots, and zucchini, strawberry peach slushies
Turkey-ranch pinwheels, tossed salad, cantaloupe

Friday, June 7
Baked oatmeal, blueberries
Leftovers
Cookout with Asa’s friends to celebrate his b-day

Saturday, June 8 (Happy 16th to Asa!)
Waiting for him to get home to tell me what he wants to eat for his b-day. :)

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Menu Plan for the Week

May 26, 2013 by Laura Leave a Comment

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

Well, the past two weeks have been abnormal around here when it comes to menu planning. This week? Still weird. In fact, every week this summer will be just a little bit different from our normal school year routine. 

We’ve got kids in and out all summer heading to camps, mission trips, more camps, and grandparents. Sometimes we’ll have three boys at home, sometimes just two, sometimes zero, and often we’ll have all four boys plus their cousins, neighbors, and friends too.

Did you follow that? Neither did I. I’m just sayin’ that planning a menu each week this summer might be a little difficult. Well, planning it may not be that hard. Following it is another story.

Here’s what is kinda sorta on our menu this week:

Sunday, May 26
Granola, fruit
Tuna sandwiches with lettuce and tomatoes, carrots, grapes, apples
Pizza with family

Monday, May 27
Pancakes, cantaloupe
Hamburgers on the grill, potato salad, veggies, cake and homemade ice cream
Dinner on the road

Tuesday, May 28
Sweet pepper, spinach, and mushroom omelets, clementines
Chicken salad in whole wheat pitas, tomatoes, pears
Steak on the grill, asparagus, watermelon

Wednesday, May 29
Whole wheat waffles, strawberries, whipped cream
Black bean salsa with organic corn chips, fruit salad
Crock pot chicken tacos

Thursday, May 30
Creamy orange cooler, fried eggs
Salmon patties, tossed salad
Cheeseburger macaroni, peas

Friday, May 31
Breakfast burritos, blueberries, oranges
 Chicken Patty Sandwiches with lettuce and tomatoes, baby carrots, watermelon
Pizza casserole, tossed salad

Saturday, June 1
Pineapple mango smoothies, toast
Leftovers
Pigs in a blanket, steamed broccoli and carrots, cantaloupe, strawberries

I am loving our warmer weather and the food that comes with it! Hope you are having a wonderful Memorial Day weekend. :)

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What I Served at Bunco Last Week

May 19, 2013 by Laura 6 Comments

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

It just so happened that I was scheduled to host my 11 Bunco friends last week the day before leaving for our trip. With lots to do before taking off, I decided I’d better keep refreshments super simple. You know, because otherwise I would have done something really fancy and elaborate. (Yeah, right.)

As I was putting out the spread, I thought all the colors looked so pretty. And so, out came the camera.

bunco_food

Here’s what I made:

  • Black Bean Salsa with corn chips
  • Cream Cheese Fruit Dip with apple slices, strawberries, and pineapple
  • Chocolate Chip Cookies made into mini muffins
  • Water with lemon and lime slices

It was easy, fun, and yummy. What are your favorite snack foods to serve at a get-together?

 

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