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Free Printable for Christmas Menu Planning (Plus our Christmas Menu and Recipes)

December 20, 2015 by Laura Leave a Comment

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

I function much better when I have a list. I like my lists better when they’re cute. So I made this for all of my cute list-making needs. I thought you might want or need it also as you plan a menu for this week. So here you go!

Christmas Munchies Free Printable

Download FREE Christmas Munchies Menu Planner Here

Last week, I sat down with the boys to get some ideas of what they wanted to munch on the week before Christmas, and especially on Christmas Eve and Christmas Day. (We’ll be home – just the 6 of us – this year. Then we’ll travel to visit extended family after Christmas!) I want to make our favorites but take a break from the kitchen too. That’s why you’ll see some compromise foods in our list. It’s Christmas, right? Bring on the pre-made pizza. :)

Snacks

Cinnamon Sugar Pecans, Spicy Avocado Dip with chips, Real Food Velveeta and Rotel Chip Dip, Coconut Fudge Bars, Easy Veggie Dip

Easy Veggie Dip 1

Sweets

Low Sugar Frosted Sugar Cookies, Dark Chocolate Peppermint Mousse, Hot Cocoa, White Chocolate Peppermint Popcorn, Cranberry Orange Scones,

Dark Chocolate Peppermint Mousse

Christmas Eve

Summer Sausage, Cheese, Crackers, Olives, Fruit, Carrots, Cucumbers, Take-and-Bake Pizza, Sparkling Juice, Caramel Popcorn

Caramel Popcorn With No Corn Syrup!

Christmas Breakfast

Cinnamon Swirl Bread, Easy Breakfast Casserole, Fruit

egg_casserole

Christmas Dinner

Lasagna (recipe in Oh, For Real!), Tossed Salad, Green Beans, Strawberry Christmas Salad, Sparkling Juice

Strawberry Christmas Salad

This Strawberry Christmas Salad recipe is coming up tomorrow!

Other Christmas Break Meals

Crepes with fruit and/or Cream Cheese Filling, Tacos with homemade tortillas, Barbecue Brisket, Spiral Cut Ham, Bacon Ranch Hashbrown Casserole

Bacon Hashbrown Casserole

It’s so nice to take a break from school work, music lessons, basketball practice, and all the hubbub of normal days! More than anything, it’s great to have Asa home from college for an extended time. (He nailed his first college semester away from home. We’re super proud of how hard he worked to keep his grades up. Now it’s time for him to catch up on some sleep!) I’m looking forward to some down time, movie watching, and game playing with the family during the next few days!

What special meals and snacks are you eating this week?

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My Grocery Store Dilemma and Our New Pet (Yes. Really.)

December 15, 2015 by Laura 12 Comments

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

I’m not sure how you think about grocery shopping but here are the three main things I focus on:

  1. Price
  2. Nutrition
  3. Time

But not in that order.

Except for sometimes.

See, all of those are important to me when planning a menu and grocery shopping. We eat a ton of food at our house now, so cost is definitely a biggie to watch so that I can put the best possible food on the table without going over our already enormous grocery budget.

But I don’t want to compromise on nourishment just for the sake of keeping the cost down. And then there’s the time factor. Time to prepare the food and time to shop for the food. I find my schedule is so full now that I don’t have as much time as I used to for comparing prices, clipping coupons, price-matching, etc. I still do all of these as much as I can, but it sure does take time!

You know what else? I’m finding that price-matching has almost ruined me for buying produce full price. So guess what has started happening? Sometimes I don’t buy enough produce. Me. The one who preaches to everyone about eating lots of fruits and veggies eighteen times a day.

All of this blabbing to say – yesterday when I was grocery shopping, my “eat nourishing foods” won out over my “keep the cost low” arguments in my head. There are actual conversations going on in spite of me up there in my head. They go on and on (“whoa that’s expensive” vs. “dude, you need broccoli”); meanwhile I’m walking up and down the grocery store aisles thinking of our Christmas menu and making a mental note to reply to an urgent email when I get home and also I am wondering if I can make it home or if I should pee at the store before I leave.

No one. No one wants to be inside my head.

Seeing as my “eat nourishing foods” voice won out over my “keep the cost low” voice, today I decided to price-match the few produce items that were a great deal, and then buy a bunch more fruits and vegetables whether they were on sale or not. I did draw the line at strawberries. They were $5/pound and looked like they would taste like red Styrofoam. No thanks.

groceries12-14

I got four bags of Halo’s for a super low price match (plus I had a coupon!). I got three pineapple for just $1.29 each because of price-matching. That’s where my savings ended. I’m over it though. My countertop looked so happy with all the fresh produce that my “eat nourishing foods” voice gave my “keep the cost low” voice a haughty little smack down. My “keep the cost low” voice gave a little shrug, but not before reminding the “eat nourishing foods” voice that ultimately she would be keeping our doctor bills lower so she wasn’t the ultimate loser here, thankyouverymuch.

So now would you like to hear about our new pet? (I know. It’s hard to keep up here. Voices in my head, produce on my counter, goldfish in my living room. Welcome to my world.)

I did not ask for a fish. Of course, I didn’t ask for a cat either. I never wanted any pets. But now there’s Wiggams, the cat, who has won us over with her catness – so much so that sometimes we take play-by-play pictures of her catly activities. For instance:

Malachi went out to feed her one morning, but dropped the bag. (I write fascinating stories to keep you on the edge of your seat.)

wiggams food1
Wiggams considered that perhaps she didn’t need food scooped into a dish this time.

wiggams food2

Indeed. Step back everyone. She’d take it from here.

wiggams food3

Ah Wiggams. Just wipe your mouth when you’re finished.

So now. About the fish. It happened like this:

Last Thursday, Matt needed to go to basketball practice with Justus and Elias. I had Bunco with the ladies. This left Malachi, our 10-year old, without plans and all alone for several hours. I texted Asa (our college-age son) to see if perhaps Malachi could hang out with him on campus for the night. Asa said sure, except that he had a Christmas party to attend. No problem. Malachi would just go with him to the party. As a matter of fact, it was decided that Malachi would be Asa’s white elephant gift.

Therefore, while other college students were wrapping up odds and ends of candy and ugly sweaters for a gift exchange, Asa put a bow on the head of his 10-year old brother. Malachi was thrilled.

malachi white elephant

He was, as expected, a huge hit at the party! Everyone loved him and fought over him like all nice college students do during a gift exchange. Later that night, I got home from Bunco and let Asa know that I was available whenever the party was over. An hour later, he texted back that Brittany would be running Malachi home. I eagerly welcomed them when they arrived. But wait. What was this?

Brittany breezed into the house with Malachi and sat a small fish tank on my kitchen counter. “Merry Christmas!” said she. Um. Thank you?

finnley

Well, my friends. Meet Finley. (name brilliantly chosen by Justus)

Apparently Asa wasn’t the only college kid to take a living gift to the white elephant party. White elephant; gold fish. It all makes sense I guess.

So now we have a cat…and a fish. (But not in the same location.) This pet accumulation thing has got to stop.

We began our fish care adventure by putting too much food in his tank and completely polluting his water. I take all the blame. I am, after all, used to feeding teenagers in bulk quantities. We quickly learned how to most efficiently change water in a fish tank without killing a fish. Later that day, Malachi eagerly reported that “Finnley is pooping!!” So we all got to watch. Whatever did we do with our time before we started having pets?

Have any fish? Have any cats? How many voices do you hear in your head while grocery shopping (cost low! save time! eat well!)? 

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Easy Pecan Pie Bites

November 19, 2015 by Laura 13 Comments

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

Fb.banner (1)

It’s my turn to be a part of the Thanksgiving Recipe Swap! Others have shared appetizers, main dishes, and side dishes. Now it’s dessert time! (I’m sharing Pecan Pie Bites below. You will love these!)

Click over here to find all of the recipes included in the swap. Just to temp you, I’ll tell you what recipes you’ll find there:

  • Goat Cheese Artichoke Dip
  • Cranberry and Pecan Stuffed Brussels Sprouts
  • Pumpkin Spice Fruit Dip
  • Perfect Roast Turkey Breast
  • Slow Cooker Cranberry Sauce
  • Gluten Free Stuffing
  • Roasted Garlic Green Beans
  • Balsamic Bacon Brussels Sprouts
  • Cranberry Orange Bars
  • Chocolate Candy Cane Cookies
  • Protein Packed Pumpkin Rolls

Don’t those all sound awesome?! Go help yourselves to any or all of the recipes!

Now for the Easy Pecan Pie Bites recipe. These will just take you a few minutes to whip up. What a great addition to your holiday table!

pecan pie bites4

Let us all take a moment to notice something about these Pecan Pie Bites that doesn’t even matter a little bit but that absolutely really does matter:

These Pecan Pie Bites are adorable and cute.

Cute food matters. Food tastes better when it’s cute. I’ve tried to convince my sons of this truth. I see cute food and think, oh look how cute this food is. They see cute food and they are like, why are these Pecan Pie Bites so tiny? These teenage sons of mine proceed to eat the treats in large quantity which almost, but not quite, negates the cuteness.

I suppose I should also let you  know that these Pecan Pie Bites are very easy to make. They are made with only five ingredients, which are of course, all real food ingredients. They are naturally gluten and dairy free, which is a lovely bonus if that is a need for you. You can put these together in just a few minutes – my favorite kind of recipe. And above all, they are cute. Cute, cute, cute.

They are also magic, so prepare to be amazed. See, you put a pecan at the bottom of each muffin liner. Then you pour in the pie mixture. The pecan rises and bakes at the top, making magical cuteness.

pecan pie bites5

Easy Pecan Pie Bites

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Easy Pecan Pie Bites
 
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Author: Laura
Serves: 24
Ingredients
  • ½ cup honey
  • 3 eggs
  • ⅓ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 24 pecans (about ½ cup)
Instructions
  1. Fill 24 mini muffin tins with paper liners.
  2. Place a pecan at the bottom of each liner.
  3. Whisk together honey, eggs, coconut oil, and vanilla.
  4. Scoop mixture into the prepared muffin tin, filling about ¾ full.
  5. Bake in a 350° oven for 15-25 minutes or until evenly browned.
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Easy Pecan Pie Bites ~ Naturally Gluten and Dairy Free

See? I told you they were easy. These will be wonderful to have on your holiday table so that when there are pumpkin pies and apple pies and cheesecakes and all the other desserts – people can take one (or five) of these cute little Pecan Pie Bites which have portion control already built in. How very practical of them.

Enjoy, and I’ll see you over at the Thanksgiving Recipe Swap!

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

2-Ingredient Cranberry Sauce ~ It’s Too Easy

November 16, 2015 by Laura 32 Comments

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

cranberry sauce

Why? Why do we make it hard? And the most important question of all, who loves how the cranberry sauce from the store plops out of the can and remains forever in the shape of the can? How do they do that, anyway?

Don’t answer that. I already know. It’s made with gelatin. I could make my cranberry sauce with gelatin too, if I wanted. It might be kind of fun, actually. I could use a tin can to make a cranberry sauce mold and I could plop it out on Thanksgiving morning. It would bring back fun memories of my childhood, because that was one of my favorite holiday jobs. I could re-live that suction sound it made as the jellied variety of cranberry sauce came out of the can. That would be way, way, way better than my memories of the sound a can of biscuits makes when it opens. I can’t even handle thinking about that one. (I’m a canned biscuit big baby scaredy cat chicken.)

So homemade cranberry sauce. It is so easy. I’d never even made it before last week because I figured it might be hard. Really, Laura? You put cranberries and sugar in a pot and you cook it for a few minutes to create cranberry sauce. Well, I had no idea.

This recipe is a total no-brainer. It’s as easy as Stir-and-Pour Bread. In fact, this sauce tastes very good on top of a slice of that particular bread. I promise to continue to make all of our real food cooking as easy as possible.

Please note though that while this is easy and made with real food – this recipe is very full of sugar. I tried to cut down the sugar – you know – to prove like so many other recipes that all the sugar is ridiculous. Unfortunately, this dish mocked me to my face. (Literally, to my very puckered up face.) It was like, “I dare you to cut the sugar down and not make weird faces. Go ahead. Try it. Heh. Nice face.”

Fine. My face was unbecoming. Make this cranberry sauce of the low sugar variety at your own risk. Keep your camera handy. Your cranberry sauce face photos will be a delight for years to come.

Whatever your sugar content choice, I promise you will love how ridiculously easy this side dish is to make. I will be making mine a couple days before Thanksgiving so that I can simply pull it out of the fridge to serve. I got my fresh cranberries for 99¢ so I was very excited. You probably wanted to know that.

2-Ingredient Cranberry Sauce

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5.0 from 1 reviews
2-Ingredient Cranberry Sauce ~ It's Too Easy
 
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Author: Laura
Ingredients
  • 1½ cups fresh cranberries (12 ounce bag)
  • ⅓ to 1 cup sucanat or sugar
Instructions
  1. Rinse cranberries.
  2. Combine cranberries and sucanat in a small sauce pan.
  3. Cook on medium heat, stirring occasionally, for 10-15 minutes. Your work here is done.
  4. Place cranberry sauce in a serving dish, cover, and refrigerate for at least two hours before serving.
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Ten Minute ~ Two Ingredient Cranberry Sauce

Make this several days before serving if you wish. Yes! It is another make-ahead dish to save you time on Thanksgiving or Christmas (or some Friday in February). Add this recipe to your Getting Ahead for the Holidays Check-List.

Have you tried making Cranberry Sauce? Ever tried it low sugar? Whoa. Who loves the canned, jellied cranberry sauce suction plop? Ah, the memories.

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While I’ve got you, I am pleased to announce the three Getting Ahead for the Holidays winners of the $25 Gift Certificates good toward any of our eCourses or downloadable items in theHeavenly Homemakers Shop!

  • Jane J.: bnwalker@
  • Shelby: sixforemans@
  • Karen: kloumc21@

Winners, email me (laura at heavenlyhomemakers.com) and I’ll send you a certificate!

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

Whole Wheat Stir-and-Pour Dinner Rolls

November 12, 2015 by Laura 48 Comments

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

stir and pour rolls 1

The Stir-and-Pour Bread just keeps growing in all its amazing opportunities for easy baking.

First, we figured out that the concept of stirring together ingredients and pouring them into pans to make bread really does work.

Next, we experimented and learned that the recipe actually made a delicious variety of sandwich bread. We vowed to never knead dough again. (Well, not all of us vowed that. Maybe I’m the only one who vowed that. I guarantee that my kneading knowledge will be used less and less frequently from now on.)

Now, I am excited to share that by simply scooping the Stir-and-Pour dough into muffin cups, we can make dinner rolls!

Before

stir and pour rolls6

After

stir and pour rolls7

Voila

stir and pour rolls5

What did we ever do without this recipe?

Stir-and-Pour Dinner Rolls

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4.8 from 6 reviews
Whole Wheat Stir-and-Pour Dinner Rolls
 
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Author: Laura
Serves: 20
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 1 egg (optional)
  • ¼ cup heavy cream (optional)
  • 2 cups warm water
Instructions
  1. Stir all ingredients together.
  2. Cover and allow it to sit for 30 minutes.
  3. Pour contents into buttered muffin tins or silicone muffin cups.
  4. Bake in a 350° for 20-25 minutes or until lightly browned.
  5. Serve right away.
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Can it get any easier?

Stir-and-Pour Dinner Roll Quick Tips

  • These Stir-and-Pour Dinner Rolls taste best fresh, right out of the oven. That means that while just about everything else on my holiday table will be made ahead of time and reheated while I put these rolls together about an hour before meal time.
  • Mix the dry ingredients the day before and set them aside for easy mixing as you prepare the rest of the meal.
  • A few hours before your meal, place a stick of butter on a plate to soften to serve with your rolls. You must butter these. It is a requirement.
  • The recipe makes 18-24 rolls, depending on how much dough you scoop into each muffin cup.

Whole Wheat Stir-and-Pour Dinner Rolls

If you’re interested in another real food dinner roll that I really love, you may want to check out these Whole Wheat Butterhorns. They do require kneading, but you can make them ahead and pull them out to bake right before meal time. Easy! You might also want to check out my No-Knead One Hour Dinner Rolls recipe. They are almost (but not quite) as easy as this Stir-and-Pour recipe. So many great options!

Other recipes in this series so far:

  • Make-Ahead Turkey
  • Stuffing Muffins
  • Cheesy Mashed Potatoes
  • Oh Good Gravy
  • Green Bean Casserole
  • How to Make Frozen Pies
  • Simple Whipped Sweet Potatoes
  • How to make Whipped Cream

Getting Ahead for the Holidays

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Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!

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

How to Make Whipped Cream

November 11, 2015 by Laura 35 Comments

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

Of all the food I make from scratch, whipped cream is the one that tends to really surprise people who are unfamiliar with the simplicity (and deliciousness) of real food cooking.

“You can make whipped cream!?!?” they ask, incredulously. That’s when I tell them that they, too, can make this treat. Then I hand them the beaters and watch as they follow my ever so simple instructions to make whipped cream. (Stand, hold beaters in bowl of cream, move beaters around a little bit, watch fun patterns forming, stop when it’s thick.) After they’ve whipped the cream, thus creating whipped cream, they can’t believe that this is all it takes. I explain that this is how whipped cream got its name. It’s all very fascinating.

strawberry_shortcake_2

Cool Whip has us all a bit confused. I remember thinking that Cool Whip was whipped cream. As a matter of fact, Cool Whip used to be my favorite part of a holiday meal when I was a little girl. I did not even want the pie that went with it. Why would I want pie when there were tubs of Cool Whip in abundance? My cousin Rebecca and I would each get a bowl and fill it with Cool Whip. We’d sit back, giggling, licking spoonful after spoonful of Cool Whip. Our mothers and our aunts and our Nana would chuckle at us and we’d be like, “What?! This is the reason the pilgrims came over on the Mayflower.” We left the pie (and the coffee they drank with it) to the adults. Weirdos.

I’m all grown up now (she says, as she takes a sip of coffee). I’m over Cool Whip. I like the real stuff now. Real whipped cream is one of the easiest treats to make. Because it is real, it tastes absolutely amazing. Our bodies recognize it, so we don’t even have to be like “oh no, I’m eating so much fat, this is so bad for me.” On the contrary, our bodies don’t recognize and don’t know what to do with hydrogenated vegetable oil, high fructose corn syrup, sodium casienate, artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan, monostearate, sodium polyphosphate.

Those are just some of the key ingredients in Cool Whip. Please don’t think it’s healthier. Or actual food. For the love of all things real, please whip cream.

How to Make Whipped Cream

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5.0 from 2 reviews
How to Make Whipped Cream
 
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Author: Laura
Ingredients
  • 2 cups heavy whipping cream
  • 2 Tablespoons sugar or 10 drops liquid stevia
  • ½ teaspoon vanilla extract (optional)
Instructions
  1. Place ingredients in a high power blender. Whip on high speed for about 30 seconds or until cream has thickened. OR
  2. Put all ingredients into a large bowl. Whip with a hand mixer on high speed for 3-4 minutes or until cream thickens and forms stiff peaks.
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Make it Ahead

I recommend making Whipped Cream one day in advance or the morning of a big holiday meal. Prepare as directed, cover, and place in a bowl with a lid in the refrigerator until serving time. DO NOT STIR this after it has been whipped or it may deflate and become liquidy.

Easy Blender Whipped Cream

My new favorite way to make whipped cream is to pour cream, stevia, and vanilla into my Blendtec. I turn it on and have whipped cream 15-30 seconds later. It is so easy. The Blendtec is amazing in many ways (because hello, whipped cream in seconds). But beware: leaving the cream to whip much longer will produce butter. This is not a problem (because hello, butter in minutes) unless you wanted whipped cream for your pie. Butter is not the same.

How do you make Whipped Cream?

Here are the quick links to all the recipes we covered in this series:

  • Make-Ahead Turkey
  • Stuffing Muffins
  • Cheesy Mashed Potatoes
  • Oh Good Gravy
  • Green Bean Casserole
  • How to Make Frozen Pies
  • Simple Whipped Sweet Potatoes
  • How to make Whipped Cream
  • Whole Wheat Stir-and-Pour Dinner Rolls

Getting Ahead for the Holidays

Have you been a Cool Whip lover like I was in the past? Funny how now I can’t even stomach thinking about it. Now that I know the real deal is so easy and delicious, I don’t even see a comparison. Mmmm, real food how I love you.

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Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!

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

How To Make Your Own Frozen Pies

November 9, 2015 by Laura 40 Comments

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

Last I checked, Sara Lee charges over $3 for her frozen pies. I don’t blame her. I’d charge $5. But when I make my own pies, it can cost as little as $1 and I know what ingredients I’m including. Plus I’m making mine with love and all that. (Priceless, no doubt.)

Making a frozen pie is as easy as making a not frozen pie. Not that making a pie is easy. Nor is it really hard. You just have to commit, you know? You have to be like, “Today I am going to mix together and roll out pie crusts. I’m just going to do it and get this job out of the way. Everyone will love the pie. It’s not as hard as it sounds. Let’s do this.”

Then, after you mix and roll your crusts, you add whatever filling you want (pumpkin, apple, etc). You wrap them well, and you freeze them.

This is exactly how Sara Lee does it. Only she puts hers in a box. We’ll skip that part.

This post is chuck full of pie-making tips, recipes, and instructions. Shall we begin?

How to Make a Whole Wheat Pie Crust

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1.0 from 1 reviews
How To Make Your Own Frozen Pies
 
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Author: Laura
Serves: 1 crust
Ingredients
  • 1¼ cup whole wheat flour
  • ¼ teaspoon sea salt
  • ⅓ cup Palm Shortening (or butter)
  • 4-5 Tablespoons cold water
Instructions
  1. Place flour, salt and shortening in food processor.
  2. Blend until shortening is cut throughout the flour and the mixture resembles crumbs.
  3. Drizzle in the water while the food processor is still whirling.
  4. Continue until a ball of dough forms.
  5. Roll out your dough into a circle on a well floured surface.
  6. Fold the circle in half. Then fold it in half again.
  7. Place your dough in your pie dish with the folded corner in the center.
  8. Unfold the dough, shape it into the dish and make the edges pretty. (see tutorial video below)
  9. Poke your dough a few times with a fork to keep it from poofing up in the oven.
  10. Bake at 450° for 10-12 minutes or until the crust is golden brown. Or, fill it with pie filling and bake as directed in specific pie recipe.
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How to Shape a Pie Crust

You can look through a picture tutorial on this post to see the specifics of how to roll a pie crust and place it in a pie pan.

Want to watch me shaping a pie crust a few years ago? Watch the video below. (Click here if the video doesn’t show up for you.)

How to Make a Frozen Pie

How to Make Your Own Frozen Pies

To make a frozen pumpkin or fruit pie, make it according to the directions but do not bake. Wrap the unbaked pie very well in plastic wrap. You might even consider putting the wrapped pie into a freezer bag for extra freezer protection. Label the pie. Freeze for up to three months.

To bake your frozen pie, take it out of the freezer and put it directly into a cold oven. Turn on the oven and bake as directed allowing a little extra baking time if necessary. See how easy this is?!

apple pie freezer 2

If you plan to make a cream pie, bake your crust as directed, allow it to cool, then wrap and freeze. Thaw crust and add your cream filling before serving.

Holiday Pie Recipes

Pumpkin Pie Recipe

2 cups canned or frozen pumpkin
2/3 cup brown sugar or sucanat
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
3 eggs
1 ¼ cup heavy cream

Whisk together all ingredients. Pour into unbaked pie crust. Freeze if desired. Bake at 350° for 50-60 minutes, or until a toothpick inserted in the middle of the pie comes out clean.

pumpkin_pies

Apple Pie Recipe

5-6 apples (any variety)
1/4 cup sucanat or brown sugar
1 teaspoon ground cinnamon

Wash and slice apples. Stir in sucanat and cinnamon. Make a double pie crust recipe. Place one crust on the bottom of a pie pan. Spread apple pie filling into the unbaked crust. Place the second pie crust on top. Seal and shape as shown in the video above. Freeze if desired. Bake at 350° for 50-60 minutes.

I usually have prepared Apple Pie Filling in my freezer, making this super simple.

Dutch Apple Pie Recipe

Make as directed above, only make a single pie crust. Top apples with crumb topping recipe found here.

apple_pie_palm_shortening_sm

If you’re hoping to Get Ahead for the Holidays, I highly recommend making your pies soon and putting them into the freezer to pull out for easy baking the day before your meal!

Here are the quick links to all the recipes we covered in this series:

  • Make-Ahead Turkey
  • Stuffing Muffins
  • Cheesy Mashed Potatoes
  • Oh Good Gravy
  • Green Bean Casserole
  • How to Make Frozen Pies
  • Simple Whipped Sweet Potatoes
  • How to make Whipped Cream
  • Whole Wheat Stir-and-Pour Dinner Rolls

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!

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

Real Food Green Bean Casserole (a Make-Ahead Dish)

November 8, 2015 by Laura 43 Comments

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

gb_casserole_2

If I had to choose a favorite holiday dish, it would have to be Green Bean Casserole. It’s not something I remember eating when I was growing up. I discovered it sometime after Matt and I got married. So yum.

The recipe I learned to make? It was the one with canned cream of mushroom and french fried onions. Man, I loved that stuff.

Once I learned more about cooking with real food ingredients, I knew that the canned cream of mushroom soup and French fried onions didn’t make the cut. But this casserollllllle! How to make a real food version?

gb_casserole

I learned long ago how to make cream soups. French fried onions had me stumped though – mostly because of the time I felt it would take to create them. Then all my plans to keep my real food kitchen simple would be out the window.

Finally I figured out how I could make this casserole without mushroom soup or French fried onions. It goes without saying, then, that this casserole is very easy to make. Just wait until you see how easy!

Green Bean Casserole

Yum

5.0 from 1 reviews
Real Food Green Bean Casserole (a Make-Ahead Dish)
 
Save Print
Author: Laura
Serves: 6-8 servings
Ingredients
  • 3 cups fresh or frozen green beans
  • 2 Tablespoons minced onion
  • 3 Tablespoons butter (if needed)
  • 1 Tablespoon cornstarch or whole wheat flour
  • 2 cups milk
  • Sea salt
  • 2 cups grated cheddar cheese
Instructions
  1. Steam green beans until tender. Set aside.
  2. In a large saucepan, saute onion and butter together until the minced onion is lightly toasted.
  3. Turn heat down to low.
  4. Stir in cornstarch, then add milk.
  5. Turn heat up to thicken cream sauce, stirring constantly until sauce is thick and bubbly.
  6. Stir in cooked green beans, salting liberally.
  7. Pour the mixture into a 9x13 inch casserole dish.
  8. Top with grated cheese.
  9. Cover and bake in a 350° oven for 30 minutes.
  10. Uncover and bake for 10 minutes more.
  11. Serve.
3.4.3177

To Freeze Green Bean Casserole:

Make the casserole as directed in the recipe above. All it to cool completely. Cover and freeze for up to three months.

To bake and serve, thaw casserole in the refrigerator and bake as directed. OR, cover the frozen dish with foil. Place it in a cold oven*. Turn the oven on to 250° and bake for 2 hours. Turn the oven up to 350° to continue baking to heat through.

*Be sure your oven is cold when you put in the frozen dish! Otherwise, the pan will crack because of the extreme temperature change.

Real Food Green Bean Casserole ~ a Make-Ahead Dish!

There is a One-Dish Meal version of this casserole in my Oh, For Real Cookbook called Hearty Green Bean Casserole. It includes hamburger and it is awesome.

Note that if you use corn starch instead of wheat flour to make the sauce for this recipe, it will be completely gluten free.

I think this will soon become one of your favorite holiday dishes! Then, of course, you will find yourself making it many times all year round. No need to wait for Thanksgiving and Christmas for this one!

Here are the quick links to all the recipes we covered in this series:

  • Make-Ahead Turkey
  • Stuffing Muffins
  • Cheesy Mashed Potatoes
  • Oh Good Gravy
  • Green Bean Casserole
  • How to Make Frozen Pies
  • Simple Whipped Sweet Potatoes
  • How to make Whipped Cream
  • Whole Wheat Stir-and-Pour Dinner Rolls

Getting Ahead for the Holidays

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!

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Easy Make-Ahead Stuffing Muffins

November 2, 2015 by Laura 53 Comments

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

Of all the dishes that must be included in a holiday meal, stuffing is the one I always try to avoid making if possible. If I’m hosting the meal, when people ask what they can bring, I almost always ask them to bring the stuffing so I don’t have to make it. (Nice, huh?)

Why had stuffing always been such a hard one for me? I just hadn’t found a stuffing recipe I love. I look at stuffing recipes and get completely overwhelmed. After all, there are usually no fewer than 28 steps to take to go from bread to stuffing.

Until now.

stuffing2

Oh look. We made toasted bread.
It wasn’t even hard.

Homemade Stuffing Made Easy

Once I finally wrapped my brain around all the instructions in all the recipes I looked at, I realized that I didn’t need to perform 28 steps. I could simplify everything and cut it down to four:

1. Cube and toast bread.
2. Brown sausage with onion and sage.
3. Stir everything together with a few other ingredients.
4. Bake.

What? That’s it? Yes.

Some may prefer their stuffing with additional spices. Many like celery. But this turned out plenty flavorful for us with very few ingredients. Plus, not one of the six of us likes celery. So I skipped it.

This recipe can be made ahead of time. You can make this stuffing spread into a dish or as scooped into muffin tins. I may actually make this more than twice a year for holiday meals. After all, when I was was testing driving this recipe to make it as easy as possible, my family dug in and kept going back for more. Even if I did burn the first batch.

stuffing muffins4

Indeed, my pictures feature over-baked Stuffing Muffins. It’s because I was baking them while having unfortunate cat drama. It was day 2 of baby kitties and Wiggams wasn’t sure she was cut out for the mama business. (WHAT?!) I told her she didn’t have a choice, that sometimes we all have hard days, and that she needed to get over it at go try to keep her last baby alive (yes, we’re down to only one). She ignored me. So I was trying to keep the last kitten alive by holding it to warm it up and by giving it milk from a dropper. This is when my muffins burned. I am not cut out to be the mother of a kitten.

Other bloggers would have started over in an effort to take better pictures. Me? I just took pictures of my burned muffins. There just are not enough hours in the day, okay? I get overwhelmed easily. It was either burned pictures or no pictures. At least we saved the kitten.

Easy Stuffing Muffins

Yum

5.0 from 1 reviews
Easy Make-Ahead Stuffing Muffins
 
Save Print
Author: Laura
Serves: 18 muffins
Ingredients
  • 6-8 slices of whole wheat bread
  • 1 pound ground sausage
  • 2 Tablespoons butter or oil
  • ½ cup yellow onion, chopped or 3 Tablespoons dried minced onion
  • 1 teaspoon ground sage
  • ¾ cup chicken broth
  • ½ teaspoon sea salt
  • ½ cup Parmesan cheese (optional)
  • 2 eggs
Instructions
  1. Cut bread into ½ inch cubes.
  2. Lay cubes on a cookie sheet and bake in a 300° oven for 10 minutes to toast.
  3. In the meantime, brown sausage with onion and sage.
  4. In a large bowl, stir toasted bread cubes, cooked sausage mixture, and the remaining ingredients together.
  5. Scoop mixture into 18 muffin tins or spread it into a 9x13 inch baking dish.
  6. Bake in a 400° oven for 25-40 minutes or until golden brown.
3.4.3177

Recipe links you might find helpful:

  • Homemade Turkey Sausage
  • Homemade Chicken Broth

To Freeze Stuffing Muffins

Allow muffins to cool completely. Place them in a freezer bag and seal, air tight. Freeze for up to one month.

To reheat: Thaw and warm muffins in a 250° oven in a covered dish for 10-15 minutes.

Easy Stuffing Muffins

You should know that saying Stuffing Muffins most often comes out of my mouth as Muffing Stuffers or Stuffern Muffings. It can’t be helped.

And now for some adorable cat pictures. I mean, if I’m going to show you burned muffins, I should at least show you the reasons they burned:

With assistance from our neighbor, some much needed help from a friend, and now some persistent work with Wiggams, I think we’ll be able to keep one little kitten alive. Wiggams seems to be getting the mama thing figured out, finally. If this isn’t the sweetest…

lionel2

Look at this little one’s face. See why we named it Lionel? (I mean, besides the fact that we named it after Lionel Messi. He just looks like a Lionel.) Look at his little lion cub face. We are in love.

lionel1
And that is why my muffins burned. 

Holiday Make-Ahead Tip:

Getting Ahead for the Holidays

If you are in charge of stuffing for this year’s holiday festivities, I suggest you make these Stuffing Muffins at least two weeks in advance. Freeze them until the night before your meal. Thaw in the fridge. Rewarm just before serving. These are great drenched in turkey gravy (recipe coming up during this series).

Here are the quick links to all the recipes we covered in this series:

  • Make-Ahead Turkey
  • Stuffing Muffins
  • Cheesy Mashed Potatoes
  • Oh Good Gravy
  • Green Bean Casserole
  • How to Make Frozen Pies
  • Simple Whipped Sweet Potatoes
  • How to make Whipped Cream
  • Whole Wheat Stir-and-Pour Dinner Rolls

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!

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

Getting Ahead for the Holidays – Join Us!

November 1, 2015 by Laura 110 Comments

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

There is oodles of info out there about how to have a simple season and how to relax and enjoy the holidays. I am all for it. Why go overboard and make life complicated? Pinterest can keep its 14-step recipes and perfect looking hand-crafted gifts. I’ve gotta stick with the basics.

But still. Making a holiday special means that I’m going to do extra work on top of all my normal work. There’s no way around it. No matter how simple I keep our holiday festivities, the cookies don’t bake themselves. Packages don’t arrive if I don’t order them. The turkey stays frozen when not baked. I could go on.

Now, I can keep things simpler if I buy pre-made food and gift packages. Sometimes I do. Sometimes in the name of saving my sanity, I feel that it’s worth the extra money and the gross ingredients (don’t read the label, don’t real the label, what you don’t know can’t hurt you, do not turn that package over!). But overall, I want to save money and put delicious real food on the table. While keeping life simple. Is it even possible?

Thus, we begin a fun two-week series here called:

Getting Ahead for the Holidays

This is the best way I know to keep life simple during the holiday season. If I do everything last minute, I enjoy nothing. But if I do a little each day in advance, prepping food and gifts and decorations – I can actually enjoy myself. What a lovely idea. Food can be put on the table (the good kind) without me standing on my feet for hours at a time. I can save dozens (or maybe even hundreds?) of dollars. Food tastes better. Gifts are more meaningful. I can actually look at the people around me and maybe I can even smile.

Getting ahead saves my holiday. Want to join me?

Getting Ahead for the Holidays Invitation

Most of the posts I’ll share will involve food prep suggestions and recipes. This doesn’t surprise you, I’m sure. Decorating is not my gift. Food though? I  love it! Nothing will be fancy; everything will be tasty. It’s all real food.

Would you like a peek at the menu we’ll be working through?

holiday menu plan

All of this (with the exception of the Stir-and-Pour Dinner Rolls) can be made in advance. Some can be made many days in advance. Some should be made the day before. All of the recipes are simple. I’ll walk you through the entire process of methods I use to make these foods efficiently so I can enjoy time with family and guests!

Make plans to join us here. If you want, subscribe so you won’t miss a post:

Daily Newsletter

Weekly Newsletter

There will be recipes, printables…and I’m thinking there should be prizes. What do you think? Should there be prizes? Yes. Let there be prizes.

Every time you see this banner on a post:

Getting Ahead for the Holidays

Leave a comment on that post.

There will be many posts in the coming days where you’ll spot that banner. The more you comment, the more chances you have to win! What will you win?

How about we give away three $25 Gift Certificates good toward any of our eCourses or downloadable items in the Heavenly Homemakers Shop? Three! Sound good?

Let’s get the comments rolling with this question:

Which of the recipes in the Holiday Menu above are you most excited to see first?

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