Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Whole Wheat Lemon Pound Cake

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healthy_celebrations_med

It’s been birthday week at our house, as our third son turned nine on Tuesday. We now have 13, 10, 9 and 6 year olds at our house (and two 37 year olds but never mind that). 

Birthday week means mom makes a special treat…usually a cake chosen by the birthday boy. I’ve tried to come up with healthier varieties of cakes and treats so that we’re not just consuming empty calories…even if it is a birthday. You can click through this entire section of Healthy Celebrations if you’re interested in finding other healthier varieties of treats I’ve shared in the past. I mean, Lemon Pound Cake is delicious, but sometimes you just need Chocolate. Or is that just me? Regardless, hopefully you’ll find something fun that will please your sweet tooth in our Healthy Celebrations section…and I plan to continue to add to this category as I continue to experiment. If you recall, White Cake and Angel Food Cake are both on the Heavenly Homemakers Recipe Challenge list!

For some reason, two of the last three birthdays celebrated at our house have included a Lemon Pound Cake. It has been fun to experiement with…although the first time I got a little bit carried away with the lemon juice. We were all pretty puckered up by the end of that cake. Whew! A little lemon goes a long way!

lemon_pound_cake

Lemon Pound CakeYum

1 cup butter, melted
1/2 cup sour cream or plain yogurt
1 1/4 cups sugar (I use sucanat and I’m pretty sure honey would work well in this recipe)
1/4 cup 100% lemon juice (from a bottle or from freshly squeezed lemons)
1 teaspoon vanilla extract
6 eggs
3 cups whole wheat flour
1 teaspoon baking powder

With beaters, whip butter, sour cream, sucanat, lemon juice and vanilla. Add eggs, one at a time beating well with each one, or until you get tired of adding eggs one at a time…then just crack them all in and beat well. (Sometimes I get so lazy about individual egg cracking…)  Beat in flour and baking powder until the batter is well mixed.

Pour cake batter into a well buttered cake pan (I use a fluted cake ring pan). Bake in a 325° oven for 50-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool for at least 10 minutes before removing cake from pan and placing on a cake plate. Allow cake to cool completely before pouring Lemon Glaze over the top…

Lemon Glaze

1/2 cup 100% lemon juice  (if that’s too much lemon for ya, just cut the amount of juice down and substitute water)
1 cup powdered sugar (I recommend using unbleached organic powdered sugar or your own homemade powdered sugar from sucanat)

Use a fork (or a spoon or a whisk or whatever is clean at the moment) to mix the two ingredients. Drizzle the glaze over the cake. You can even use a toothpick to poke a few holes in the cake before you start to drizzle so that some of the glaze goes down into the cake!!

lemonpoundcake

So are you a lemon lover? Does lemon make you pucker? Have you ever been one of those parents who have given their baby a lemon wedge, just to see the face they make?

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Heavenly Homemakers Recipe Challenge

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One of the most frequently asked question that I hear from many of you through emails is, “Laura, do you think you could come up with a healthier version of _______?”

It would appear that you have become aware of how much I get a kick out of experimenting and coming up with new, healthy recipes in my “spare time”! Yes it’s true. I love playing with ingredients.

Your past requests and challenges have resulted in fun new recipes for Poptarts, Pancake Sausage Muffins, Chewy Granola Bars, Corndog Muffins, Hot Dog Buns, Dressing Mixes, Taco Seasoning,  Funnel Cakes, and many other cool recipe ideas that were inspired by YOU. I love taking family favorite ideas that may normally be unhealthy (like a poptart), and fiddling with the idea until I come up with a recipe that pleases the fam and is healthy(er) too! (It never hurts when the recipe is easy to make and saves money too, huh?)

granola_bars_3

Each time one of you sends in a recipe challenge or an idea, I add it to my list of foods to experiment with. You all come up with so many great ideas!! Yeah, that’s my way of saying…wow my list is really long.

I decided that it would be fun during 2011 to share part of my list with you and have you offer input for your top choices of recipes for me to try. Then all during this year, I’ll play with ingredients and get lots of honey and tomato paste and butter on my face (though not all at the same time) as I experiment to come up with some new favorite recipes to share.

Here is my list of items you’ve requested for me to come up with a “Healthier Version” of:

  1. Tater Tots
  2. Twinkies
  3. Ketchup
  4. Mayonnaise
  5. Corn Tortillas
  6. White Chocolate Baking Chips and Butterscotch Baking Chips (like these Homemade Chocolate Chips, only white chocolate or butterscotch)
  7. Fig Newtons
  8. Teriyaki Sauce
  9. Ritz Crackers
  10. Onion Soup Mix
  11. Bleu Cheese Dressing
  12. Cereal Bars
  13. Angel Food Cake
  14. White Cake (which we’ve already discussed that if using whole wheat flour and sucanat, this cake would really be tan…)
  15. Chocolate Milk

I’m sure I’ve forgotten some of the requests that you’ve sent in, so please feel free to add those ideas if you’d like. And now…I’d appreciate it if you’d all leave a comment letting me know your top two or three recipe choices from the list above so that I know where I should start with this challenge!

And now, if you’ll pardon me…I’m going to go put on my apron and start grinding some flour. Let the Heavenly Homemakers Recipe Challenge begin!

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Whole Wheat Gingerbread Men

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Whole Wheat Gingerbread Men
It may be that I’ve gone a little loopy with all of the recent Christmas preparations, but for some reason I got really hung up on what I should call these cookies. Are they Gingerbread Men? Or are they Gingerbread Boys? But then, I didn’t want to leave out the girls…so maybe some of them should be called Gingerbread Girls. Or maybe I just go with the politically correct name and call them Gingerbread People?

When did Christmas baking become so complicated? :)

Gingerbread Men/Boys/Girls/People/CookiesYum

1/2 cup melted butter
1/2 cup sucanat
1/2 cup molasses
1 egg
1 Tablespoon vinegar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 1/2 cups whole wheat flour
Sucanat Powdered Sugar Frosting

Cream butter, sucanat and molasses together. Add eggs, vinegar, baking powder, ginger, baking soda and spices. Stir in flour and mix well. Cover and chill dough in the refrigerator for 2 hours (more is fine).

Roll out dough on a well floured surface to about 1/8 inch thickness. Use a cookie cutter to cut into desired shape. Bake cookies about 1 inch apart on a cookie sheet in a 375° oven for 5-8 minutes.

If you don’t put your cookies 1 inch apart on the pan, you’ll end up with one cookie kicking another cookie in the head. I tell ya, I can’t even get my cookies to behave sometimes. A mother’s work is never done…

I recommend spreading Sucanat Powdered Sugar Frosting on the cookies. I had a little bit of Chocolate Fudge Frosting leftover in the fridge and used that for faces and buttons.

I figured they wouldn’t mind if I put chocolate on their faces. I know I would never mind if someone wanted to put chocolate on my face. ;)

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Vanilla Muffins with Cinnamon Crumb Topping

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I wanted something cinnamony for our Christmas Brunch (the invented word is pronounced:  sin-uh-money;  not to worry, cinnamony has nothing to do with sin or money, it’s all about the smell and taste of Christmas). I also wanted to use my homemade vanilla. So I played just a little bit and came up with Vanilla Muffins with Cinnamon Crumb Topping. I made mine with a mini muffin tin, but you can use a regular sized muffin tin instead if you prefer.

These muffins are very simple to throw together and will make your house smell just like Christmas while they’re baking. That’s because they’re cinnamony. :)

Vanilla Muffins Yum

1 1/2 cups whole wheat flour
1/2 cup sucanat (you can use brown sugar if you want)
1 teaspoon baking powder
1/2 teaspoon sea salt
1 egg
1 teaspoon vanilla extract
1/4 cup melted butter or coconut oil
3/4 cup milk

Cinnamon Crumb Topping

6 T. sucanat/rapadura (dehydrated cane sugar juice) or brown sugar
1 teaspoon ground cinnamon
2 T. butter, softened

Stir together flour, sucanat, baking powder and sea salt. Add egg, vanilla, butter and milk. Mix until ingredients are combined. Scoop into paper lined muffin tins. (24 mini muffins or 12 regular sized muffins)  Mix together Cinnamon Crumb Topping ingredients and sprinkle on top of each muffin. Bake in a 400° oven for 15 minutes (mini muffins) or 20 minutes (regular sized muffins).

Vanilla Muffins with Cinnamon Crumb Topping

These Vanilla Muffins with Cinnamon Crumb Topping go perfectly with Easy Breakfast Casserole. I also think the cinnamony-ness would taste great with Warm Vanilla Soother.

Up next during our Christmas Brunch:  a great giveaway from Tropical Traditions. Then, to add to our cinnamony pleasure…Gingerbread Cookies. Not only are they cinnamony…they’re gingerlicious. And full of molassessness.

You never knew our Christmas Brunch would be so full of new vocabulary words did you?

(Be sure to leave a comment again on this post for another chance to win one of our great Christmas Brunch Presents!)

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Easy Breakfast Casserole

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I used to think that making a Breakfast Casserole was a big deal, difficult, complicated and tricky. It seems that the recipes I found called for ingredients I never had and they always overwhelmed me.

One day a few weeks ago, I had an abundance of eggs and a few leftover ingredients from other meals so I decided to experiment. What do you know? You can build an egg casserole with just about anything. Quickly. Inexpensively. Without difficulty. I am very excited.

Here’s the beauty of this recipe:  You can build your breakfast casserole however you want.  This recipe has a few “base ingredients”, then you stir in whatever “add ins” you want…then you top it with cheese…then you bake it. It doesn’t get much easier than that! (And did I mention that this recipe is naturally Gluten Free?!)

Care to take a peek at how easy it is to put together this casserole? Here’s a quick video my son helped me make!

Easy Breakfast CasseroleYum

5.0 from 1 reviews
Easy Breakfast Casserole
 
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Author:
Serves: 6-8
Ingredients
  • 8 eggs
  • ½ cup heavy cream
  • ¼ teaspoon sea salt
  • 1 cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)
Instructions
  1. Begin your casserole by whisking together the eggs, cream and salt.
  2. Pour the ingredients into a 9x13 inch casserole dish.
  3. Sprinkle in any "add in" ingredients you wish.
  4. Stir them around with a fork.
  5. Top casserole with cheese.
  6. Bake in a 350° oven for 30-40 minutes, or until the middle doesn't jiggle.

Add In options:

Cooked sausage (I have a wonderful recipe for turkey sausage here.)
Chopped ham
Chopped and cooked bacon
Leftover baked potatoes, cut into chunks or shredded into hashbrowns
Sauteed veggies

Add anywhere from 1/2 cup to 2 cups of any of these “add ins”. You can use a different sized casserole dish, you’ll just need to adjust the bake time. The thicker your casserole, the longer it will take to bake.

breakfast_casserole[1]

Want to make this ahead of time and freeze it? I do it all the time, making for a super easy breakfast!

Prepare the casserole as directed, then freeze unbaked. Place frozen casserole in the fridge overnight. Bake the following morning as directed, adding a few additional minutes if necessary.

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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)
 
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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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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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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
 
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Author:
Serves: 15-20
Ingredients
  • 3½ cups whole wheat flour
  • 1 teaspoon sea salt
  • 1 cup melted butter
  • 1 cup plain yogurt
  • About 5 ounces of 100% fruit jelly or jam - any flavor you like!
Instructions
  1. Begin by mixing the flour, salt, butter, and yogurt.
  2. Knead the dough just a little bit to make it nice and workable.
  3. Roll out the dough on a large, well floured surface.
  4. Use a knife to cut the dough into the desired poptart size you would like.
  5. Place about a ½ teaspoon of jelly on ½ of the dough rectangles (squares?).
  6. Spread the jelly around, leaving the edges free.
  7. Find a second square or rectangle or thingamajigger that matches closely with each jellied one.
  8. Place it on top and use a fork to seal the edges.
  9. Lay each poptart in a single layer on a baking sheet.
  10. Bake in a 350° oven for about 25 minutes or until the crust is lightly browned.

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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Easy Alfredo Sauce

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High Five Recipes 2

I love a good alfredo sauce. Want to know why this recipe is so good and rich? It’s full of butter and cream. Indeed, this recipe is neither fat free nor dairy free. I am very much not afraid of real and healthy fat. For those of you who need to eat a dairy free diet, I’ll try to come up with something a little less “cow” next time. ;)

Easy Alfredo SauceYum

Easy Alfredo Sauce
 
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Author:
Serves: 6 servings
Ingredients
  • ½ cup butter
  • One pint of cream (2 cups)
  • 1-3 garlic cloves
  • 2 Tablespoons cream cheese
  • ½ cup grated parmesan cheese
Instructions
  1. Bring the butter, cream, garlic and cream cheese to a boil.
  2. Turn down the heat, simmer and stir for about two minutes.
  3. Add the grated cheese and stir until melted.
  4. Simmer the sauce for 15-20 minutes until it becomes "thick and saucy", stirring occasionally.

And now, a few alfredo pictures:

Into the pot go the butter, cream, cream cheese and garlic…

The parmesan cheese is shredded and ready to add once we’ve boiled the other ingredients for a couple of minutes.

Here’s our sauce, simmered and ready to serve…

OH. YUM.

pasta alfredo

Are you wondering about the pasta I served with our Easy Alfredo Sauce? It looks like WHITE pasta, doesn’t it? Ah, but it isn’t!! I’m very excited to tell you that this was Gluten Free Corn Pasta  from OliveNation. My OliveNation friends told me that their GF pasta tasted awesome and wow they were right!!! It’s great stuff! AND, if you recall, just like with vanilla beans, OliveNation offers Heavenly Homemakers readers a 10% discount (use the code home).

Now, you can of course add chicken to this dish if you like. Just saute a little chicken in some olive oil and toss it into the sauce. For that matter, that steamed broccoli I served on the side tasted great stirrred right into the sauce and noodles on our plate!

Are you a red sauce or a white sauce kind of pasta lover? Or does it depend on the day?

Take a peek at all of our High Five Recipes –
High Quality Recipes…Five Ingredients or Less!

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