Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

How to Make Bacon Bits and Why You Should Make Them

by 17 Comments

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

Five pounds of bacon. That’s how much I cooked at one time a couple weeks ago. This might sound excessive to you, but have you met my family? 

The following are conversations I have every single time I am at the grocery store when people see my shopping cart:

Person: Wow, what are you going to do with all those berries?
Me: Eat them.

Person: Wow, what are you going to do with all that chicken?
Me: Eat it.

Person: Wow, what are you going to do with all those peaches?
Me: Eat them.

And on it goes. Every time. Without fail. At least one person at the store comments on the abundant contents of my shopping cart. Apparently my cart looks like one big party. This is what happens when you have a household of teenage boys. Also, when there is a good price, I buy in bulk. It only makes sense, but apparently people aren’t used to seeing a woman with 15 packages of cheese. I had no idea I was such an anomaly. As if 15 packages of cheese at one time is somehow weird. It’s a day in the life, man. A day in the life.

So back to the bacon. No, we did not eat all five pounds at once. Goodness.

I found it for a fantastic price, which of course means that I bought 10 packages. (Wow, what are you going to do with all that bacon? We’ve been through this already…)

I froze five packs and then proceeded to cook the other five pounds. Why?

  1. Because why cook one when you can cook five and only dirty one pot?
  2. Having bacon bits in the freezer saves oodles of time and means all I have to do is grab the cooked bacon and use it in a meal (see ideas below).
  3. When I cook bacon, my clothes and hair smell like bacon. I’d prefer this scent to be my perfume of choice only occasionally.

How to Make Bacon Bits and Why You Should Make Them

Yum

What’s the easiest way to make Bacon Bits?

I pick up the entire package of bacon, with the strips all stuck together, and I cut it with kitchen shears like this:

bacon bits 1

For five pounds, I use my largest pot. Once the pieces are cut, I cover it and cook it on medium heat for about an hour, stirring every once in a while so it cooks evenly. (A smaller amount of bacon would take much less time, but I know nothing about cooking in small amounts.)

bacon bits2

Once the bacon is fully cooked, I strain out the grease, allow it to cool, then package it up in meal-sized portions for the fridge and freezer.

bacon bits4

bacon bits3

What will I do with all the Bacon Bits? As needed, I’ll pull some out to quickly make:

In other “why you should make your own Bacon Bits” related news, I believe it is important to be aware that we’re aware that: “Bac’n Pieces™ Bacon Flavored Bits are artificially flavored textured soy flour to imitate bacon pieces.” Ingredients include Textured Soy Flour, Canola Oil, Salt, Caramel Color, Maltodextrin, Natural And Artificial Flavor, Lactic Acid, Yeast Extract, Disodium Inosinate And Disodium Guanylate (Flavor Enhancers), And&Nbsp;Fd&C Red 40.

I’d stick with real bacon if I’m you. It’s not difficult and the taste is no comparison.

Ever made your own bacon bits? Ever get amazed comments at the store because of the amount of food you buy? Ever cut bacon with scissors?

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

Freezer Cooking I’ve Been Doing to Prepare for Back-to-School

by 18 Comments

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

With a houseful of teenage boys, it’s difficult to get ahead.

I’m talking about food in this case, although I guess the same statement is true in every area of life in a household full of kids. (I’m looking at you, Laundry Pile. Dirty Dishes. Mail. Shoe Closet.) Bah.

This is why I did some freezer cooking a few weeks ago when three outa four of our boys were still at church camp. With hardly anyone here to eat, I actually had leftovers to put in the freezer. Yay me!

I took a few pictures along the way to share with you. Take note that not all freezer cooking involves making casseroles. There are many other ways to get ahead. For instance…

I had a cheese shredding marathon:

school food1

It only takes a few minutes and NO EFFORT to shred 8 packages of cheese when I use my food processor. I ran it through the shred piece, so now I have two big bowls of shredded cheese ready to add to everything we need for the next couple of weeks! (Yes, this will be gone by the time we start school. Whatever.)

Almost as important as shredded cheese is the double batch of frozen cookie balls I made. These won’t last long once the boys discover them, but I love that they can take out a few and bake them for an afternoon snack. I used this Chocolate Chip Cookie recipe.

school food2

If you don’t have any of these Silicone Baking Mats,
I encourage you to read more about why I love them here!

I made two bags of our favorite Apricot Chicken. I’ll dump this into the crock pot on a busy school day. (This is a recipe from our Eat Right Away Collection. These are a must have because they save so much time!)

school food3

You know I didn’t do all of this, all on the same day, right? No way. But, there was a day I made not one but SIX batches of homemade whole wheat tortillas. That was a tortilla making record for me!

Malachi helped me use the tortillas to make 24 Lazy Dogs and 24 Meat and Cheese Burritos. We still had leftover tortillas for a few quesadillas, so I felt very accomplished that day.

school food4

Another time, I cut and cooked 5 pounds of bacon to have on hand for salads and scrambled eggs. More on that later. :)

school food6

I mixed up a double batch of Blueberry Muffins and froze the batter so we can bake the muffins fresh on a school morning. I love this time saving technique!

frozen muffins

Last, I made a double batch of Giant Breakfast Cookies. Instead of baking them, I froze them into unbaked cookie balls. This means we can take out a few and bake them fresh any morning we want/need them. I’ll share specifics on how to do this another day soon!

breakfast cookies1

I’m hoping to make a triple or quadruple batch of this Real Food “Velveeta” and Rotel Dip for the freezer during the next few days. That will be great to have on hand for Nachos, Spicy Mac and Cheese, or Simple Taco Soup.

Now your turn! Have you done any freezer cooking lately? What have you been making in an effort to get ahead before school starts?

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

Easy BBQ Chicken Marinade

by 7 Comments

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

Once upon a time I went to visit two of my sisters-in-law in California for a few days. (Actually, we try to do this every two years, so there have been several once upon a times in which I got to go visit my sisters.)

sisters at the beach

Fun facts: I get along amazingly well with my sisters-in-law. This trip we went to the beach, went shopping, ate leisurely brunches and dinners, and talked for hours. It was fantastic. Oh, and we also went to Disneyland, for free, for an entire day. What did three moms do at Disneyland without kids? We rode all the rides we wanted and screamed like little girls on Hyperspace Mountain. Three times. Talk about exhilarating! (And yes, now I need a chiropractor.)

When I got home from this trip, I kept noticing things. Things like a new exhaust fan installed above my “new” stove. All my spices put back and organized over the stove after the exhaust fan was installed. A cute shelf put in place behind the stove. In short, everywhere I turned, I kept seeing more projects that Matt and Malachi had worked on to surprise me when I got back from my trip. My husband is dear and I’m so thankful for him.

This has to do with bbq chicken how?

Well, a day and a half after I got back from visiting my sisters in California, I had to turn right around and go out of town for a doctor appointment. Phew. Matt was left at home to hold down the fort again. It was while I was there that Matt called to say he was getting the chicken ready to marinate for dinner but, “Where is the bbq sauce?”

Oh that. I don’t have any. I was going to make some but ran out of time. Maybe look up the recipe on my site? Sorry I didn’t get it done before I left.

That’s when he took it upon himself to mix up a little of this and a little of that and create a super fun sauce that I now need to tell you about. Why make normal bbq sauce when you can make it fun?

Easy BBQ Chicken MarinadeYum

5.0 from 2 reviews
Easy BBQ Marinade for Chicken
 
Save Print
Author:
Ingredients
  • 1 cup ketchup
  • Juice of 1 lime
  • 2-3 Tablespoons pineapple juice
  • 1 teaspoon liquid smoke
  • 1 Tablespoon mustard
Instructions
  1. Mix ingredients and spread over chicken for at least 2 hours before grilling.
  2. Add a chopped onion to the mix for extra flavor while the chicken is marinating.
  3. This makes enough sauce for 2-3 pounds of chicken.

Matt's BBQ Marinade

Remember my biggest chicken grilling tip? Read the details here, but to sum it up, we much prefer to grill boneless skinless chicken thighs instead of breasts. That’s what I highly recommend for this marinade and grilling recipe! You’ll have yourself some super moist and flavorful chicken this way!

What special ingredients do you like stirring into your barbecue sauces and marinades?

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

How to Make Peach Sweet (or Unsweet) Tea

by 4 Comments

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

If I like the Iced Mango Tea (which I do), I think like this Peach Tea even more. Talk about refreshment on a hot day!

Peach Tea

The trick I learned since starting to play with fruity tea recipes is that it works best if we add just a tiny bit of honey or sugar to the fruit and water while we bring it to a boil. This brings out the natural sweetness and great flavor of the fruit. I wondered if this might make the tea too sweet for my liking (I’m an unsweet tea girl). But I find it to be just right. On the other hand, my husband (who likes sweet tea), doesn’t mind drinking this tea as-is, without any added sugar beyond the tiny bit of honey I add to the fruit during the boiling process.

Experiment with this and see if you can also cut down on the sugar by letting the fruit do the job naturally!

Peach Sweet (or Unsweet) TeaYum

5.0 from 1 reviews
How to Make Peach Sweet (or Unsweet) Tea
 
Save Print
Author:
Serves: ½ gallon
Ingredients
  • 2 quarts of water, divided
  • 4-5 ripe peaches, sliced
  • 4-8 tea bags of your favorite black or green tea, depending on how strong you like your tea
  • Liquid stevia, honey, or sugar to taste
Instructions
  1. In a medium-sized pot, heat 1 quart of water and the peaches to boiling. Add a teaspoon of sugar or honey if you like. This will help make a "peach syrup."
  2. Simmer for about five minutes.
  3. Mush the peaches in the water and add the tea bags.
  4. Allow tea to steep for 5-10 minutes.
  5. Strain tea into a ½ gallon jar or pitcher.
  6. Add a quart of water.
  7. Stir in stevia or sugar if you want your tea sweetened.
  8. Refrigerate until thoroughly chilled.
  9. Serve over ice.

How to Make Peach Tea

Be sure to also try the Mango Sweet (or Unsweet) Tea along with this Peach Tea. See which you like best. Up next, Raspberry Sweet (or Unsweet) Tea!

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

Low Sugar Butterscotch Bars

by Leave a Comment

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

It’s a happy day. Gather ’round, my friends. I’ll share the secret of how we can remake a Heavenly Homemaker’s classic recipe, Butterscotch Bars, into Low Sugar Butterscotch Bars.

butterscotch bars 1

We have Colleen to thank for this. She’s the one who emailed me after I shared my Low Sugar Chocolate Fudge Cookie recipe, asking how I thought my Butterscotch Bars would turn out if we cut the sugar.

I wasn’t confident. While I’ve found that many recipes work amazingly well when we cut the sugar, the two I felt might have to stay sugar-full were the Butterscotch Bars and Chocolate Fudge Brownies.

But you never know until you try, right? Last week I shared that indeed, we can make Low Sugar Chocolate Brownies – proving myself wrong that it just wasn’t possible. Today I’m sharing that sugar in the Butterscotch Bars can be cut too! Boom!

Low Sugar Butterscotch BarsYum

Low Sugar Butterscotch Bars
 
Save Print
Author:
Serves: 15 bars
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1¼ cups whole wheat pastry flour (regular white whole wheat flour works too)
Instructions
  1. Cream melted butter and sucanat together.
  2. Add eggs and vanilla.
  3. Stir in flour and mix well.
  4. Spread mixture into a 9x13 inch baking dish.
  5. Bake in a 350° oven for 20 minutes.

Low Sugar Butterscotch Bars

Confession: I love these low sugar bars. I actually find that they are still almost too sweet for me so I can only have a tiny sliver. My family thinks they’re good. But when I made a pan of Butterscotch Bars for a houseful of college kids last week, I made the full sugar version.

If you’re going for a treat that’s rich and gooey – you’ll want to make the regular 2-cups of sugar (gag me) Butterscotch Bars. But if you want a treat that is lightly sweetened and deliciously tasty (just not ooey gooey super sweet) – this Low Sugar Butterscotch Bar recipe is what you want!

Find more Low Sugar Treats here. You guys – the list is getting long!! I’m loving this!

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

Rich Dark Chocolate Fudge Brownies (Low Sugar!)

by 13 Comments

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

These Dark Chocolate Fudge Brownies are low in sugar. Can you believe it?

Low Sugar Fudge Brownie

Sugar became my enemy about the time I turned 39. I feel absolutely awful – for hours or even days – if I eat sugary treats. Therefore I haven’t been able to eat a regular brownie for about three years.

Avoiding desserts hasn’t been hard for me because a cookie is not even worth a migraine. Sometimes just the smell of sweets turns my stomach, thinking of how terrible I’ll feel if I eat them. So will power? That has nothing to do with my “I’ll pass on the dessert, thanks.” Sweets literally make me sick. I really do not want them.

You know this is saying something since I’m the one who used to eat sugar with my sugar and wash it down with a fizzy glass full of sugar (and then have seconds).

Perhaps I consumed a lifetime quota of sugar by the time I was 39. More likely I think this is a result of some major cleansing and heavy metal detox I’ve been doing with my natural doctor during the past few years. My body is at a point of only wanting the good stuff. Okay then. This is probably the best side effect ever.

Having said all that, I do really appreciate a treat that is lightly sweetened. My body can handle these in moderation, and experimenting with recipes to drastically cut the sugar has been really fun. As you know from reading any of my recent low-sugar recipes – I’m learning that treats and dessert really do taste wonderful even when the sugar content has been cut in a huge way.

This, of course, has been greatly beneficial for our entire family (and now for yours!). I’ve wanted for so long to cut down on our sugar intake. It’s just hard since sugar tastes so doggone good.

Thorough research has taught me that high quality fats like coconut oil, butter, and palm oil are not our enemy when it comes to good health. SUGAR IS THE ENEMY. I should probably write an entire post about this. (Oh wait. I just did.) But go read it later because, my friends, I have a Low Sugar Brownie Recipe and I’m not afraid to eat it. This is my most exciting discovery in all my low-sugar recipe experimentation. We can cut the sugar in brownies!!!!

Someone hold me back. Not from eating too many. Just from SCREAMING TOO LOUDLY. This is just exciting. You’ll be screaming too. I support your decision to scream. (Outside. While we’re inside we use our inside voices.)

Rich Dark Chocolate Fudge BrowniesYum

5.0 from 1 reviews
Rich Dark Chocolate Fudge Brownies (Low Sugar!)
 
Save Print
Author:
Serves: 12-15
Ingredients
  • 1 cup melted butter
  • ⅓ cup unsweetened cocoa powder
  • ½ cup sucanat or brown sugar (I use just under ½ cup, actually)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1¼ cups whole wheat pastry flour
Instructions
  1. Mix together melted butter, cocoa, and sugar.
  2. Add eggs and vanilla, stirring well.
  3. Mix in flour until well combined.
  4. Spread into a 9x9 inch baking dish or a 9 inch pie dish.
  5. Bake in a 350° oven for 20 minutes.
  6. Allow brownies to cool before cutting them (good luck).

Dark Chocolate Fudge Brownies {Low Sugar}

These bake up a little different from “full sugar” brownies. You may notice that the butter sizzles on the top of these while they’re baking. Don’t worry a bit. Take them out of the oven after 20 minutes of baking and let them sit for a few minutes. The butter settles in and turns your brownies fudgy and moist.

Because the sugar is cut down in this recipe, you’ll find that these taste more like dark chocolate. All of my kids ate them without complaint because these are still plenty sweet. (But not so sweet that I can’t have a small piece, so yay!)

Onward we go, testing out more low sugar recipes! How fun is this?!

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

The Easiest Sweet Vanilla Coffee Creamer Recipe

by 25 Comments

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

Before I say anything else about this Sweet Vanilla Coffee Creamer, I should tell you that this tastes 100-times more amazing if you use Homemade Vanilla Extract. Not that I’ve tested it on anything else. This is just an obvious conclusion since homemade vanilla makes everything 100-times better.

Homemade Vanilla Creamer

You like how my fruit bowl is in the picture behind my coffee mugs and bottle of coffee creamer? It is there to show that photography is not my gift. Also, using precious energy to walk all the way around the table and move it out of the picture would have been just too much. What am I? A teenager? Plus I hadn’t had my coffee yet. Thanks for understanding.

I did take the time to scatter coffee beans and vanilla beans on the table for effect. Mostly they just smelled really good. Try to imagine.

So why did I make a Sweet Vanilla Coffee Creamer recipe to share with you? After all, I drink my coffee with no sweetener – just some cream (which is perfectly sweet if you ask me). I did it for the kids. MY kids. Yup. Justus and Elias enjoy a cup of coffee with me now a few mornings each week. It’s pretty special that we can share this simple pleasure together. There’s just something cool about sharing a cup of coffee with someone. (Though to be clear – I do not share my own personal cup of coffee. It’s mine and everyone else can back away and get their own cup. I guess I should have said that I share my pot of coffee. I’m sorry to give you the impression that I was actually nice enough to share even a drop of what is in my mug each morning.)

For the past several months, the boys have been making their coffee with a splash of cream and a squeeze of NuNaturals Chocolate Syrup. I love that this makes such an amazing cup of coffee that they love – particularly because it contains no sugar. If you haven’t tried this concoction, you really want to. You won’t believe how good it is.

A couple of weeks ago, Elias asked what else he could do with his coffee – you know – for a little variety? He played with different NuNatural Flavored Stevia options, but nothing hit a home-run for him.

So we experimented with ingredients to come up with this Sweet Vanilla Coffee Creamer. Unfortunately it’s not stevia-sweetened like the chocolate syrup – so he has this one less frequently. Still though – he thinks it’s pretty tasty and worth sharing with you. Remember – Homemade Vanilla makes all the difference. Why just put in one teaspoon when you can put in two?

Sweet Vanilla Coffee CreamerYum

5.0 from 2 reviews
The Easiest Vanilla Coffee Creamer Recipe
 
Save Print
Author:
Ingredients
  • 1 cup half-and-half
  • 3-4 Tablespoons real maple syrup
  • 2 teaspoons vanilla extract
Instructions
  1. Place all ingredients in a jar or bottle.
  2. Shake well.
  3. Refrigerate for up to two weeks.
  4. Shake well before each use.
  5. Pour desired amount into a hot cup of coffee and stir.

Homemade Sweet Vanilla Coffee Creamer Recipe

Feel free to sweeten it more or less to reach your desired flavor preference. This recipe is a no-brainer so even if you don’t measure exactly, you can’t mess it up.

Would you be so kind as to leave a comment sharing how you like your coffee? I know my boys would have fun playing with different combinations and flavors – and maybe we can come up with more recipes to share!

This post contains affiliate links.

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

Low Sugar Dairy Free Chocolate Sauce (3 Ingredients!)

by 6 Comments

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

Dairy free chocolate sauce….the new way to top a waffle.

Dairy Free Chocolate Sauce

We sure do eat a lot of cream cheese around our house.

This has nothing to do with the recipe I’m about to share with you – except that it is my way of saying, “We definitely aren’t a dairy-free family.”

Why a Dairy Free Chocolate Sauce then?

  • Because coconut milk is nourishing and I like to use it in addition to cow milk as a way to give my family a variety of nutrients.
  • Because I love having recipes on hand that I can use to bless our friends who can’t eat dairy.
  • Because this Chocolate Sauce is rockin’ and I can actually eat it because it is low in sugar.

You pretty much can’t mess up this recipe. Go ahead. Try. Not that you would. (I mean, I can sometimes mess up a recipe without even trying, say…when I’m trying to talk and cook at the same time??)

But this recipe is really fool-proof and adaptable. You can make it a little sweeter if you like. You can keep the sugar low and enjoy this as a “dark chocolate” sauce. You can add a splash of vanilla extract or mint extract.

Oh my goodness, you could stir in some peanut butter! I just thought of that, will try it, and get back to you. You’ve gotta love it when a delicious brainstorm comes in the middle of writing a sentence.

How to use your Low Sugar Dairy Free Chocolate Sauce

  • We love it on fresh strawberries, bananas, blueberries, or raspberries.
  • Often we use it as an apple dip.
  • Try stirring it into a cup of hot coffee. Yup.
  • Instead of maple syrup, spread this sauce over your pancakes or waffles.
  • Hello. Just eat it on a spoon.
  • You can drizzle this on ice cream, but if you do have to eat dairy free, you’d also have to make or find dairy free ice cream (this was obvious but still worth mentioning)

Low Sugar Dairy Free Chocolate SauceYum

Low Sugar Dairy Free Chocolate Sauce
 
Save Print
Author:
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.

Low Sugar Dairy Free Chocolate Sauce

This sauce just takes a few minutes to whip up and it seriously tastes like a gourmet treat.

Need Coconut Milk?

I typically purchase cans of coconut milk in bulk online. Some of my favorite resources are:

Want the Dairy-Full version? You’ll find one here. Be warned: it’s super full of sugar. I should play with that and see how we can reduce it!

Can you think of other great ways to eat this sauce? 

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

Easy Low Sugar Key Lime Melt-Away Cookies

by 10 Comments

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

I actually have no idea what makes something key lime rather than simply lime. I’d look it up, but there are fresh lime cookies to eat and also there is a lot of laundry to do since we have been gone all weekend. I would have just called these lime cookies, but key lime sounds more exciting.

Key Lime Cookies

Oh wait. I just looked it up. Did you know there are actually Key Limes? You probably did, so before you tease you have to remember that I am from Nebraska where there are no lime trees. Nebraska limes grow on trucks and in grocery stores.

Key limes are apparently great for cooking and baking because they are extra juicy and full of aroma and flavor. I will admit that I don’t know what kind of limes I used in these cookies. Therefore, maybe we should call these Easy Low Sugar On-Sale Lime Melt Away Cookies?

Either way, add these cookies to the collection of Low Sugar Cookies we’ve been enjoying here. These cookies are so much fun since all we have to do is use the base recipe, then add different flavors! Lime is just as amazing as the others.

Want to try the other varieties of these cookies?

Easy Low Sugar Key Lime Melt-Away CookiesYum

4.0 from 1 reviews
Easy Low Sugar Key Lime Melt-Away Cookies
 
Save Print
Author:
Serves: 24
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or raw sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • The juice of two limes
  • grated lime rind
  • 1 teaspoon baking powder
  • 3 cups of whole wheat pastry flour (give or take)
Instructions
  1. Stir together melted butter and sugar.
  2. Add eggs, vanilla, lime juice, and baking powder.
  3. Grate lime rind into the mix for extra flavor.
  4. Stir in flour until a solid ball of dough forms.
  5. Drop teaspoon-sized balls of dough onto a cookie sheet, about an inch apart.
  6. Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.

Easy Low Sugar Key Lime Melt-Away Cookies

If you’d like to learn a cool trick to make your lime squeezing easier, grab your limes and some tongs and read this handy information.

Do you live in an area where limes grow in your backyard? If so, I’m happy for you and not even jealous. After all, I live in a state where the wind blows so hard we don’t have to bother fixing our hair. Now who’s jealous?

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

Easy Crustless Pizza Pie

by 6 Comments

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

Without a doubt, this crustless pizza pie tastes as good as it looks. Better actually.

Malachi's Pizza Pie

This recipe is simple enough for my 11-year old to make by himself, and tasty enough that we all decided to add it to the menu frequently.

______________________________________________________________

Pssst:

Said 11-year old learned most of his cooking skills because we “made him” take this Kids Cook Real Food eCourse. He was hooked after the first 5-minutes of starting this class. It is fantastic!!

______________________________________________________________

The best part is: You can make this with any pizza toppings you like. Make it full of veggies, full of meat, or a combination of both.

I will say that we made one with hamburger and one with pepperoni and all of us enjoyed the hamburger pizza pie best. The day we made these for pictures, I had no peppers or mushrooms in the house. Boo. We made them with sauce, meat, and cheese and served olives and tossed salad on the side.

See how Malachi is using one of our DIY Recipe Card Holders to hold up his recipe? Here he is, measuring the ingredients for the Cream Cheese Layer of the Pizza Pie.

malachi pizza pie1

I promise he owns other shirts. Somehow, every time we took
pictures of him cooking, he was wearing the same thing! #ipromiseitsclean

Once the Cream Cheese Layer was in the oven, Malachi browned the hamburger meat – while standing on the AlienBoard. Is there any other way to do it? I promise you will not catch me multi-tasking in this way. But yay for the 11-year old!

malachi pizza pie2

Here is the easy-to-make, very tasty recipe for your family to enjoy. MAKE THIS WITH YOUR KIDS. But that was a given, right?

Easy Crustless Pizza PieYum

5.0 from 2 reviews
Easy Crustless Pizza Pie
 
Save Print
Author:
Serves: 1 pie
Ingredients
  • 8 ounces cream cheese, softened
  • 2 eggs
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¼ cup grated parmesan cheese
  • 1 cup pizza sauce
  • 1½ cups shredded mozzarella, cheddar, or colby jack cheese
  • Any meat or veggie toppings you like
Instructions
  1. In a medium-sized bowl mix cream cheese, eggs, pepper, garlic powder, and parmesan cheese until creamy.
  2. Spread mixture into a pie dish.
  3. Bake in a 350° oven for 15 minutes.
  4. In the meantime, prepare pizza toppings.
  5. Spread pizza sauce over hot cream cheese layer.
  6. Top with any meat, veggies, and cheese you like.
  7. Bake in a 350° oven for 10 minutes or until cheese has melted.

Easy Crustless Pizza Pie

Kids Cook Real Food shout out!

I can’t recommend the Kids Cook Real Food eCourse highly enough. It is well worth your investment. Learn about it here. Malachi loved this class!

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