Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

It’s a Christmas Brunch at Heavenly Homemakers!

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I know the upcoming week will be a busy one for all of us.  Still, I was hoping you could all come over for a Christmas Brunch? You don’t need to bring anything, please just show up any time that is convenient for you…and invite along any friends or family members who might like to join you. We love a big crowd!

On our Christmas Brunch Menu:

  • Vanilla Muffins with Cinnamon Crumb Topping
  • Easy Breakfast Casserole
  • Gingerbread Cookies
  • Holiday Goody Buffet

Plus, there will be crafts and…presents!  You don’t want to miss the presents! I’ve got a wonderful Tropical Traditions Gift all wrapped up and ready to give to one of you…PLUS several Heavenly Homemakers Gift Certificates!! Yep, under our tree you’ll find three $5.00 Heavenly Homemakers Gift Certificates and three $10.00 HeavenlyHomemakers Gift Certificates (good for anything downloadable in our shop).

Please make plans to join us! Each comment you leave on this post or our upcoming posts with the Christmas Brunch Invitation (as seen below) will be entered in the drawing for the presents! (Limit one comment per person per post.)

Stay tuned…the Christmas Brunch posts begin tomorrow! Bring your appetites…and let the prize winning comments begin!

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Menu Plan for the Week

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Tis the season to be…tired. :)  I’m wishing I had some good freezer foods stashed away, but in my recent busy-ness, I’ve fallen behind and my freezer holds no convenience items. I’ve chosen some fairly simple meals to make this week as we work on our many Christmas preparations. I think I’ll be enlisting the help of my favorite chefs this week too. We’ll just make “cooking with mom” a part of the system!

Sunday, December 12
Oatmeal, pears
Italian pasta bake, tossed salad, corn
Pizza pockets, fruit

Monday, December 13
Whole wheat waffles
Grilled cheese, tomato soup
Shepherds pie, tossed salad

Tuesday, December 14
Omelets, clementines
Veggie soup, soft pretzels
Cheesy Beef and Rice, green beans

Wednesday, December 15
Pancake and sausage muffins, fruit
Corn dog muffins, smoothies
Lamb chops, baked potatoes, peas

Thursday, December 16
Giant breakfast cookies, pomegranate
Chicken noodle soup, carrots
Turkey sausage, hashbrowns, oranges

Friday, December 17 (our little family Christmas celebration day)
Whole wheat cinnamon rolls, scrambled egg casserole
Crackers with ranch cheese ball, meatballs, apple slices, peppernuts
Lasagna, tossed salad, homemade bread and butter

Saturday, December 18
Fried eggs on toast, fruit
Leftovers
Hearty bean casserole, bread and butter

Please click over to download our free Christmas Menu Planners 
to make your holiday time meal planning more fun!!

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Visit Organizing Junkie for more menu planning inspiration.

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Pumpkin Cookies with Cream Cheese Frosting

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Here’s a very delicious guest post by Allyson at A Heart For Home. WOW, these look good!!
   

In case you’re like me and still looking for an excuse to eat more pumpkin goodies even after Thanksgiving, here’s a pumpkin cookie recipe we’ve really enjoyed this fall. So far, everyone loves the results. One family we shared these with even said they seemed healthy enough that they enjoyed them for breakfast!
 
We adapted the recipe a little to use healthier ingredients. Here’s our version:
 
Pumpkin Cookies with Cream Cheese FrostingYum
Makes approximately 3 1/2 dozen cookies
 
Cookies
2 cups whole wheat pastry flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
 2 large eggs, room temperature
1 1/4 cup sucanat
1/2 cup coconut oil (melted and slightly cooled)
1 teaspoon vanilla extract
1 cup pumpkin puree
 
Frosting
4 ounces room temperature cream cheese
2 Tablespoon coconut oil (melted and slightly cooled)
1/2 cup powdered sucanat
1/2 teaspoon vanilla extract
 
To Prepare Cookies:
1. Preheat oven to 325°F. Line cookie sheet(s) with parchment paper.
2. Mix first set of cookie ingredients (flour through salt) in a medium bowl.
3. In a large mixing bowl, beat eggs and sucanat with an electric mixer for 2 minutes.
4. Add in the oil, vanilla extract and pumpkin. Beat until mixed.
5. Add flour mixture and beat until just combined.
6. Spoon batter onto parchment paper in heaping Tablespoon portions spaced 2 inches apart.
7. Bake for 8-10 minutes or until bottoms begin to brown slightly and tops do not appear wet. You can check by inserting a toothpick. If it comes out clean you’re good to go.
8. Remove cookies from cookie sheet and place on a wire rack to cool.
 
To Prepare Frosting:
1. Whip all ingredients in a small mixing bowl.
2. Spread or pipe on to cooled (or slightly cooled) cookies.
 
Or you can do what I did and pipe that frosting onto the cookies right out of the oven, grab a glass of cold milk and call it a day.
 
You could leave the frosting off entirely, especially if you are trying to limit your sugar intake, but this frosting is Oh! So! Good!
 
Enjoy!
  
Allyson is the wife to an amazing husband and the mama to three energetic children ages 3 1/2, 2 and 9 months. She spends her days scrubbing counters and faces, washing dishes and bad attitudes and learning to lean on God’s grace. Allyson blogs about her family and their strivings to be good stewards of their relationships, home, time, finances, health and environment at A Heart for Home.

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Homemade Peppernuts (the best little cookies in the world)

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Peppernuts

There’s pepper in these cookies? Surely not! Yes, that’s why they’re called Peppernuts. Oh, but there are no nuts in the cookies. They’re called peppernuts because they have pepper in them, they are tiny and you eat them like you would eat a handful of nuts. Thus the name Peppernuts.

The best thing about Peppernuts? They taste just like my Grandma’s. I was so excited after I ate my first one twelve (it’s okay, they’re tiny, remember?). I hadn’t had a peppernut for YEARS, because the only person I ever knew to make them was Grandma and she’s been gone since before my oldest was born.  Peppernuts…such sweet little bites of memories.

Peppernuts had actually fallen off my radar until my friend Gail mentioned them to me a couple of months ago. Suddenly…I NEEDED some peppernuts. Gail found a recipe and emailed it to me. Then of course I “whole wheat floured” and “sucanated” it…and woohoo…just like Grandma’s!

This experience gave me a whole new respect for Grandma because these tiny little cookies are a little bit time intensive. They’re not hard to make mind you…but the recipe makes a HUGE batch of dough, then you roll the dough into teeny tiny snakes and cut off teeny tiny pieces and you bake them into teeny tiny cookie bites. It took two to three hours to get through all of the dough. It was worth the time and effort, but I’m guessing I’ll only be making these a few times a year.

Homemade PeppernutsYum

Homemade Peppernuts (the best little cookies in the world)
 
Save Print
Author:
Ingredients
  • 1 cup butter, melted
  • 2-4 cups sucanat
  • 4 eggs
  • 1 teaspoon real maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 Tablespoon hot water
  • 6-7 cups whole wheat flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • ½ teaspoon pepper
Instructions
  1. Beat first five ingredients well.
  2. Dissolve soda in water then add to first five ingredients.
  3. Mix well.
  4. Add dry ingredients to creamed mixture.
  5. Knead into firm dough (hand mixing will probably be required.
  6. This dough is too stiff for most electric mixers).
  7. Chill overnight or at least two hours.
  8. Roll into "snake-like rolls" a little smaller than dime size in diameter.
  9. Cut into small pieces about ¼" thick.
  10. Place on a cookie sheet and bake in 350° oven for 7-8 minutes.
  11. Store in an airtight container.

And now, some Peppernut Pictures…

As you can see from the amount of ingredients, this recipe does make a huge big blob of dough:

If in fact you cut your tiny little pieces not quite tiny enough, they expand and bake together into one huge crazy looking…thing…on your baking pan. You will then learn that your idea of tiny wasn’t tiny enough and you need to cut them even tinier. Take note, the following peppernuts are cut too big (even though they look small) and are too close together on the pan.

Which resulted in something freaky like this:

Instead cut them teeny-tiny like this:

So that they will look like this:

It is a little bit fun if they are too close together on the pan and you get a peppernut snowman:

Or a peppernut worm:

After you have rolled and cut your twenty sixth snake, you will realize that it’s easier to line up a snake or two and cut them at the same time. This revelation saves you 18 precious seconds.

 

 

 

These Peppernuts fill up the biggest bowl you have and then some. They’re great to package up in small bags to give as Christmas time gifts to coworkers and neighbors.

 

But of course, you should put some in cute jars and keep them in your kitchen for family time munching with Hot Cocoa.

You know what’s better than eating  Peppernuts?

Looking at Peppernuts in cute jars.

Or is that just me?

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Save your holiday season by letting Simple Meals do your thinking for you. Imagine! You can still put healthy meals on the table even during the hubbub of all your holiday duties!

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Menu Plan for the Week

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I hope you all had a lovely Thanksgiving weekend! Just in case you have a bunch of turkey leftovers, here’s a page full of yummy Turkey Leftover Ideas. And a couple for How to Use up Leftover Mashed Potatoes and Sweet Potatoes. I don’t have any recipes for your leftover pies, but I’m assuming you know exactly what to do with those? :)

Here’s what’s on our menu for this week:

Sunday, November 28
Oatmeal, apples
Cheeseburger Macaroni, green beans
Corndog muffins, creamy cole slaw, grapes

Monday, November 29
Simple soaked pancakes
Bean and cheese burritos, clementines
Cheddar ranch burgers, potato wedges, peas

Tuesday, November 30
Honey whole wheat bagels, fruit-kefir smoothies
Lamb chops, cheesy mashed potatoes, steamed broccoli and carrots
Shepherds Pie, fruit salad

Wednesday, December 1
Turkey sausage, creamy orange cooler, scrambled eggs
Sloppy Cornbread, strawberry-peach slushies, carrot sticks
Popcorn Chicken, homemade fries, green beans

Thursday, December 2
Pancake-sausage muffins, applesauce
Salmon Patties, creamy mac and cheese, peas
Chicken and biscuits, tossed salad

Friday, December 3
Cinnamon swirl bread, peaches and cottage cheese
Homemade pizza pockets, strawberry-yogurt fruit dip with apple slices
Swiss Steak served over rice, tossed salad

Saturday, December 4
Whole wheat donuts
Leftovers
Italian roast wraps, veggie tray, pears

I know I said that the Holiday Giveaway Parade was going to be LAST week, and it was. But I’m not finished posting giveaways yet! Stay tuned for more great giveaways, plus some fun Christmas posts, plus…well…I have something really exciting to tell you!

We are LOVING the wonderful Photo Books you’re creating with Picaboo!!! There are eight  more days to join the contest in an effort to win your Picaboo Photo Book for FREE! Join the fun!

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Healthier Coconut Cream Pie (and a Tropical Traditions Baking Supplies giveaway!)

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It’s “pie time” right? Otherwise known as “the holidays”. I know we typically think about pumpkin pie (er, squash pie) right now, but Tropical Traditions just sent me a fabulous big box of baking supplies and I decided that a Coconut Cream Pie was in order. And just you wait until you finish reading about this recipe because you’ll have a chance to win an even bigger box of baking supplies! I couldn’t be happier for you! This is one great baking supply box giveaway!!!

I received from Tropical Traditions:  Organic Coconut Flour, Organic Palm Shortening and a big bucket of Organic Shredded Coconut. See, told ya I just had to make a Coconut Cream Pie.

With my Organic Coconut Flour, I could have made a gluten free pie crust, which is so cool. I opted to use this Whole Wheat Pie Crust recipe instead, using the awesome Organic Palm Shortening. I’ve said it before and I’ll say it again..I LOVE TROPICAL TRADITIONS PALM SHORTENING. Among other things, it makes wonderful, delicious, healthy, flaky pie crusts!

So, to make a Coconut Cream Pie, you need a pie crust. Bake it and let it cool. 

For the filling, I used my Creamy Vanilla Pudding recipe and  threw in some shredded coconut.

Coconut Cream Pie FillingYum

2 1/2 cups milk
3 egg yolks (save your egg whites in a separate bowl for the meringue!) (yes, that’s “muh-rang”, not mar-in-goo”)
1/2 cup real maple syrup (grade B is best for you) or honey
4 T. arrowroot powder
1/4 teaspoon sea salt
1/2 cup shredded coconut
1 Tablespoon butter
1 teaspoon vanilla

In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder, salt and shredded coconut. Cook over medium heat, stirring constantly with a whisk until pudding begins to thicken. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Pour this mixture into your baked and cooled pie crust.

You saved your egg whites, right? Whip ’em up good with beaters.

You can stop whipping when they look like this:

Add about one Tablespoon of real maple syrup to the beaten egg whites, beat them just a little bit more, then spread the meringue onto the pie. Sprinkle a little bit more shredded coconut over the meringue.

Put the pie into a 350° oven for about 10 minutes or until the tips of the meringue are slightly browned. Watch it carefully so that it doesn’t over-brown!

Tropical Traditions is going to supply one of you with everything you  need to make a Coconut Cream Pie and then some!! Okay, you’ll have to get your own milk and a few other goodies, but here’s what you could win in this Tropical Traditions Baking Package:

Organic Coconut Flour(2.2 pounds), Organic Palm Shortening (one gallon), Organic Shredded Coconut (one gallon), Organic Gold Label Virgin Coconut Oil (one quart), Organic Coconut Cream Concentrate (one quart)

Is that not the most exciting baking prize? You can make so many tasty holiday treats with this package! This gift works for those of you with gluten free needs, and those without! Leave a comment on this post for a chance to win. I’ll draw a random winner on Saturday!

Here are links to some of Tropical Traditions free and awesome recipes:

Also, you can subscribe to learn about Tropical Traditions sales and specials…a great way to learn about discounts and free shipping!!

This giveaway is now closed…thanks!

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Menu Plan for the Week plus some other random news and such

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Just so ya know, when you’re making Zucchini Bread on a Sunday morning for guests,
and you realize that you don’t have time to bake said Zucchini Bread,
you can nix the bread idea, turn your oven up to 400°,
put your batter into muffin tins and bake for 20 minutes. 
This tip works on Monday through Saturday too, I’m pretty sure.

Thanksgiving is going to look a little bit different for our family this year. Matt has to work all day, which means that we won’t be traveling to see family Thursday. It’ll just be the boys and me for much of the day…so instead of making a big turkey dinner, I think we’ve decided to make homemade pizza and other fun snacks, put up our Christmas tree and play games. Now that I’m over my initial disappointment, I’m actually looking forward to a fun day with the boys. Matt’s off on Saturday, so we’ll have a big meal and some great family time then…can’t wait!

Tonight, we’re feeding dinner to the YC Ladies Basketball Team. I LOVE doing this. They came over yesterday for Sloppy Joes…tonight it’ll be Chicken Noodle Soup. Since putting together the Gluten Free and Good For You ebook with my friend Kim, I have become so much more aware of how I cook. So let me just say…GLUTEN ALERT! Between making eight loaves of bread, a triple batch of noodles and four pie crusts…there’s more than just a little bit of flour flying in my kitchen. Wanna see what a triple batch of homemade noodles looks like?

Why yes I did cut some of them up and down and some of them back and forth
and some of them diagonally. It’s how I keep life interesting. 
You always knew I was a wild one.

Here’s our menu for the week:

Sunday, November 21
Oatmeal, zucchini muffins, pears
Leftover sloppy Joes, baked beans, peas
Chicken noodle soup, honey whole wheat bread, carrot sticks with homemade ranch dip, pies 

Monday, November 22
Whole wheat waffles
Homemade corndogs, tangarines
Chicken fettuccine alfredo, green beans

Tuesday, November 23
Cheese omelets, clementines
Chili, raw veggies
Lamb chops, baked potatoes, steamed broccoli and carrots

Wednesday, November 24
French toast
Shepherds pie, tossed salad
Potato soup, carrot sticks

Thursday, November 25
Turkey shaped biscuits with gravy
Homemade pizza, apples
Grilled turkey and cheese sandwiches, tomato soup

Friday, November 26
Homemade poptarts
Bean and rice bowls, fruit salad
Creamy mac and cheese, peas

Saturday, November 27
Thanksgiving/Christmas meal with my side of the family – taking a salad and a pie  :)

I hope you’re making plans to join us for Heavenly Homemakers Holiday Giveaway Parade!! The first giveaway post will go up in a few hours, or as soon as I get all the flour swept up off of my floor…whichever happens first.

OH, and as this is Thanksgiving week…I hope you’ll plan to join us for Gratituesday!!! Because of Gratituesday, we’re reminded to be thankful ALL THE TIME, but Thanksgiving week just seems like an extra special time to link up, don’t you think?

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Be sure to visit our sponsor I Love Free Things for you know…free things. :)

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Visit Organizing Junkie for more menu planning inspiration.

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Gluten Free and Good For You! eBook

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Gluten Free and Good For You eBook is filled with all kinds of Gluten Free tips and information to help you to either eat gluten free, or to be able to serve gluten free meals and snacks to family members and friends who have gluten free needs. I have loved learning through my friend Kim (co-author of this ebook) such wonderful gluten free ideas so that I can fellowship with or take meals to my friends who are unable to eat gluten. 

Beyond all the great information this eBook contains, you’ll love all the great recipes! You don’t need any special or hard to find gluten free ingredients to make these recipes!  All of the recipes include basic, every day ingredients that you’re likely to have on hand in your kitchen, making gluten free cooking easier than ever. I’ve included quite a few favorite gluten free recipes from right here on the Heavenly Homemakers site, plus Kim has added several of her tried and true family favorites.

And I’ll say it again:  Gluten Free or not…our family loves all of these recipes!! They’re healthy, they’re easy, they’re inexpensive…and they’re gluten free. 

Pages 1-6 are full of gluten free information and tips, and then come the recipes!!
Here’s a peek at the recipe table of contents…

This book is worth purchasing JUST to get Kim’s Flourless Chocolate Cake recipe. It is SO good! 

I see myself making it for special holiday get-togethers because it’s easy to make and tastes like a delicious gourmet dessert. Wow. Plus, being able to read all of Kim’s gluten free tips and cooking tips are invaluable. I have learned so much about gluten free cooking from Kim! She’s been cooking exclusively gluten free for over seven years…she knows how to cook a healthy gluten free diet. I have the coolest friends. :)

A big thanks to Kim for all your hard work with me on this eBook. Look out everyone…there’s already a gluten free eBook number two in the works!!

$6.95

Add to Cart

Once you purchase, keep the window up as you’ll be offered a download link right away!

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Homemade Healthy Poptarts

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Yay…the promised homemade poptart recipe!!

Homemade Poptarts

I truly don’t like boxed poptarts…blech. But these I DO  like…which is why I hesitate to even call them poptarts. Can we call them Delightful Little Jelly Pastries? Maybe we could call them Flaky Fruity Melty Yumminess?

At our house, I suppose I’d have to call them “Gone“. Or “The Empty Plate“. They don’t last long. :)

For the crust, I found that using the same recipe I use for my Homemade Pizza Pockets and Mini Apple Pies works the best. Buttery and flaky…and oh so easy.

Homemade Healthy PoptartsYum

5.0 from 1 reviews
Homemade Healthy Poptarts
 
Save Print
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.

This recipe makes around 15-20 poptarts, depending on how big you make them.

I have found that making them ahead of time and then putting them in our toaster oven to re-heat makes for a very fast and popular breakfast! These CAN be frozen as well. Bake them first, let them cool and the freeze until you’re ready to re-heat and eat!

Is it just me, or is it more than a little bit tempting to reach through the screen to lick the jelly oozing out of that poptart?

Edited to add:  Many of you who are new to this site are commenting that while this is a healthier poptart, this isn’t necessarily a healthy breakfast. Sure, good point. I totally hear what you’re saying. This was a reader requested recipe. Many are taking baby steps toward better nutrition and working their way “out of the box” when it comes to feeding their families. If you’re looking for a healthier variety of Poptart…this is your recipe. If you’re looking for a special treat for your family…here you go. If you’re looking for a well balanced diet…don’t eat these Poptarts for every meal. :)

Want to see my menu plans to know how I feed my family regularly? I’d love for you to click over and take a peek!! Maybe you’ll even find more recipes you’re interested in!!

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Menu Plan for the Week

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warmchocolatesoothersm

Oh yes…it’s a Warm Chocolate Soother time of year!

Here’s our menu plan for this week…

Sunday, November 14
Oatmeal, pears
Pizza casserole, tossed salad
Chicken fried steak strips, peas

Monday, November 15
Pancake and sausage muffins, creamy orange cooler
Beef garden casserole, smoothies, tossed salad
Popcorn chicken, ranch potato wedges, green beans

Tuesday, November 16
Blueberry coffee cake, applesauce
Italian roast wraps, fruit salad
Salmon patties, creamy mac and cheese, steamed carrots

Wednesday, November 17
Apricot breakfast bars, bananas
Turkey sausage, strawberry peach slushie, hashbrowns with cheese
Cheesy Beef and Rice, steamed broccoli and cauliflower

Thursday, November 18
Whole wheat sourdough biscuits with butter and honey, apples
Baked potato with broccoli cheese sauce, milkshakes
Alphabet soup, soft pretzels

Friday, November 19
Peanut butter honey toast, applesauce
Cheesy salsa enchiladas, tossed salad
Pizza

Saturday, November 20
Sweet potato streusel muffins, apples with caramel apple dip
Leftovers
Potato soup, carrot sticks

In family news, Asa has his first basketball game this week. Basketball has been a learning curve for him as he’s so used to playing soccer! We’re really proud of  how hard he’s been working, as he picks up his basketball to practice with it every spare minute of the day. You’ve gotta love the sound of a kid dribbling through the living room and into the kitchen. Especially when all the brothers pick up their basketballs right behind Asa and form a big dribbling parade.

You know I gave up on a quiet house long ago, right?

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