Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Menu Plan for the Week

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Tonight for High School Huddle, I made three big dishes full of Creamy Chicken and Rice Casserole. I also made a big whole wheat chocolate sheet cake plus 24 cupcakes.

Funny story (or maybe boring story, whichever way you want to look at it):  As I was planning tonight’s huddle meal (for 35 people), I consulted my high schooler to see what he thought I should serve with the chicken and rice. Because he has two hollow legs, he suggested that rolls would be good, but I got overwhelmed with that because I was already making cakes and casseroles. Brilliant child that he is, my son said, “Maybe you could just buy some rolls this time.” Oh duh. I forget these things are an option. Therefore, everything else is homemade, but I bought rolls to feed the group tonight. This afternoon, instead of baking rolls, I’m going to take a nap. I like this plan. ;)

Here’s our menu for this week:

Sunday, October 23
Marriage Class Treat – Apple crisp, coffee
Easy noodle stir fry with broccoli and carrots, grapes
Huddle – Creamy chicken and rice casserole, green beans, homemade dinner rolls, whole wheat chocolate sheet cake and cupcakes with fudge frosting

Monday, October 24
Angie’s pumpkin waffles (can’t wait to try this new recipe!)
Taco corn fritters, applesauce
Three cheese marinera with spaghetti noodles, tossed salad, corn

Tuesday, October 25
Chocolate chocolate chip muffins, bananas
Homemade  beef summer sausage, crispy cheese crackers, carrot sticks with ranch, apples
Roast, carrots, potatoes, green beans, coconut flour muffins

Wednesday, October 26
Scrambled eggs, hashbrowns, creamy orange cooler
Popcorn chicken, steamed broccoli and carrots, cottage cheese
Bbq meatballs, baked potatoes, peas

Thursday, October 27
Breakfast burritos, pears
Pigs in a blanket, apples or bananas
Chicken noodle soup with carrots, fruit salad

Friday, October 28
Peanut butter honey toast, applesauce
Bean and cheese burritos, raw veggies
Homemade pizza, apples

Saturday, October 29
Whole wheat cinnamon rolls, fruit
Chicken alfredo, tossed salad
Attending a baby shower – taking Pumpkin Chocolate Chip Muffins and Apples with Caramel Apple Dip

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A Week of Apples

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I have a grand total of 110 pounds of apples in my kitchen right now. You know what this means don’t you? Yes, it means that by the end of this week my fingers are going to look brown and dirty. And they’ll stay that way for about two weeks until the brown wears off. It’ll be really cute and not at all embarrassing (as long as I keep my hands stuffed into my pockets while out in public).

Oh, and if I don’t wear an apron while I’m working with all of these apples, the front of my shirt will also be covered in brown splatter stains, which will never come out. I learned this the hard way a few years ago when I made applesauce all day, while wearing a cute Disney shirt, before going to a soccer game. I completed the task of making applesauce, ran it through the water bath process to can it and put the jars away in my pantry. I didn’t look down at my shirt until I was at the soccer game that night cheering for my boys. It was then that I noticed that Eeyore was completely covered in ugly brown specks. (Of course, it had to be Eeyore.)  I was by far the most pitiful looking mother out at the soccer field that day. Of all days to leave my jacket at home.

So now you know:  While you peel, core, slice and chop apples – the juice will spit and splatter everywhere. If you work on 110 pounds of apples, everything around you, including every crevice on your hands, will turn brown for days. There’s not much you can do about this, so just embrace the fact that you’ll look like you’ve been working under the hood of your car. To avoid answering any difficult-to-answer questions from the powers that be, remove all school papers, bills, library books, and photos before proceeding. And for the love of Eeyore, please wear an apron.

My 110 pounds of apples await, and I guess it goes without saying that my apron is ready for action. Here’s what I’m looking at doing this week:

I’ll start by making and canning as many jars of Applesauce as I can make before I get sick of making applesauce. I will probably be using a slightly different method than the one described here, so I’ll give an update on that sometime during the week.

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If, in fact, I still have a few pounds of apples left after making applesauce, I hope to then make a few Mini Apple Pies. These are great to have in the freezer for a quick breakfast or dessert.

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I may also can a few jars of Apple Pie Filling. This is great to have on hand to when throwing together a quick apple crisp or of course, to make a big apple pie. Here’s my Whole Wheat Pie Crust recipe if you’re interested.

Malachi_apple_pie_1

I may also use my Excalibur Food Dehydrator and make Apple Fruit Leather and/or dried apple rings. When you have 110 pounds of apples, you can just keep going with the apple preserving until you’ve got a wide variety of apple goodies, or until you faint onto the floor of your kitchen – whichever comes first. Don’t worry – I plan to get my boys busy helping me with these projects this week. They are great applesauce makers.

We also plan to simply eat a bunch of these apples. I love having so many apples on hand for snacks. If you haven’t tried making Caramel Apple Dip, I highly recommend it. It’s one of my favorite ways to eat apples.

Throughout the week, I’ll be snapping pictures and sharing my apple preserving progress. Prepare to get sticky around here. I might even experiment with Apple Butter like several of you requested last week!

What is your favorite way to eat apples? Ever ruined an Eeyore shirt with apple spatters? This is why aprons were invented.

 

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Menu Plan for the Week

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We had lots of company over the weekend while we celebrated York College Homecoming – one of my favorite weekends of the year! One of the meals I served for our guests was “Huge Hamburgers” with potato wedges, grapes, veggies, olives and cookies. The Huge Hamburger idea came from one of our boys when we were planning the menu for our guests. Ever since I made this big burger to feature in our curriculum (while you’re learning the letter Hh, of course!), my boys beg me to make it. The bun (Kings Hawaiian that I find at our regular grocery store or at Walmart) is not very healthy, but boy is it good. It’s a real treat, and I find that when I have lots of company, I have to make compromises on the food we eat so that I’ll stay sane. I want to enjoy my company – not spend time making huge hamburger buns while everyone else is visiting!

Here’s our menu for this week:

Sunday, October 16
Oatmeal, pears
Sub sandwiches with all the fixings, raw veggies with ranch dip, grapes
High School Huddle:  Italian pasta bake, green beans, honey whole wheat bread, apple crisp

Monday, October 17
Pancake sausage muffins, applesauce
Tuna casserole, peas
Cheesy salsa enchiladas, tossed salad

Tuesday, October 18
Sweet potato streusel muffins, bananas
Easy noodle stir fry, fruit salad
Turkey sausage bean stew, sourdough biscuits

Wednesday, October 19
Mini breakfast pizzas, oranges
Chicken noodle soup, carrots
Shepherds pie, tossed salad

Thursday, October 20
Breakfast burritos, creamy orange coolers
Crock-pot experiment (for the new crock-pot recipe series)
Chicken fried steak strips, mashed potatoes, gravy, green beans

Friday, October 21
Peanut butter honey toast, applesauce
Salmon patties, potato wedges, peas
Homemade pizza, fruit

Saturday, October 22
Homemade donuts
Leftovers
Three cheese garlic chicken pasta, tossed salad

I may be wrong, but I do believe this week may be a little calmer around our house. We will have some company here and there, but if you can believe it, I think we only have one soccer game during the next few days. Whatever shall I do? (Yes, I know – laundry. You weren’t supposed to answer that. It was rhetorical.)

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Introducing: Healthy Crock Pot Recipes at Heavenly Homemakers!

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I’ve decided that up until now, I may have had the most bored crock pot in the world. If all of the crock pots gathered for a convention, my crock pot would win the award for least exciting uses and most reasons to yawn while plugged into a wall. If there was such an award. Or convention. Or if crock pots really had feelings. It may actually be possible that I’ve taken the idea of “becoming one with my kitchen” a bit too far.

So many of the crock pot recipes I’ve seen call for Cream of Blechy Soup or MSG in a Jar. I think this is the main reason I’ve avoided much crock pot usage. But finally, I started doing a little bit of recipe research. While many of the recipes I’ve found do call for ingredients I don’t cook with, I’ve also discovered that I can make a few simple adaptations to make the recipe healthy. My crock pot and I are so excited about this! (If, in fact, crock pots do have feelings.)

And so, over the next few weeks or months or years or until I run out of healthy crock pot ideas, I’ll be occasionally sharing easy, healthy crock pot recipes. They will be recipes that contain real food ingredients and hopefully, they will be recipes that simplify your healthy cooking life.

Yum

I’m not sure how you’re feeling about this announcement, but I’m guessing your crock pot is going to be totally jazzed! (If, in fact, crock pots do have feelings.)

Regarding Lead Poisoning from Crock Pots: I’ve heard that this is a problem and am very frustrated with the lack of information I can find on this subject. Because I was concerned, I called the folks at Hamilton Beach, as I own this crock pot. They informed me that none of their crock pots contain lead. I think I believe them. Not that they would lie, but since the lady I talked to didn’t elaborate, I just had to assume she knew this information to be true. And, I’m going to go on faith and feel comfortable using my crock pot. What have you learned about this subject?

I’ve been working on crock pot ideas for main dishes, side dishes, dips, soups and even a few desserts. Which would you like me to sharing with first?

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Menu Plan for the Week

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Sundays have become quite full since we are hosting a marriage class in the mornings and high school huddle in the evenings. What helps most to keep this enjoyable is to make as much food ahead of time as possible. My goal each week has been to get Sunday night’s main dish completed by Friday. That way, all I have to do on Sunday is put the food in the oven, then serve it up. Easy! I’ve also realized the importance of choosing a very easy Sunday noon meal so that when we get home from church, all I have to do is put on the final touches and put the meal on the table.

Therefore, Saturday night while I was cleaning the kitchen after dinner, I put together a big pan of Italian Pasta Bake for our Sunday lunch. If you haven’t tried this dish, I’ve got to say that it is one of the easiest meals ever to make. I cooked it up, cleaned up after myself and put the pan in the fridge so that as soon as we got home from church today all I had to do was heat it in the oven while I made the veggies. Simple, inexpensive, healthy and a crowd pleaser. In fact, I think I’ll be making this dish next week for Huddle! :)

Here’s our menu for this week:

Sunday, October 9
Marriage Class – Breakfast cake, juice, coffee
Italian pasta bake, corn, green beans
Huddle – Chicken enchiladas (x4), tossed salad, chips and salsa, oatmeal butterscotch cookies

Monday, October 10
Whole wheat waffles, blueberries
Grilled cheese sandwiches, tomato soup, carrots
Roasted chicken, potatoes, carrots, gravy

Tuesday, October 11
French toast, peaches
Bean dip with organic corn chips, sweet peppers and tomatoes
Chicken alfredo, steamed broccoli and carrots

Wednesday, October 12
Fried eggs on toast, creamy orange cooler
Tuna salad with crackers, apples
Italian stew, sourdough biscuits

(We’ll be having lots of company this weekend – I can’t wait! Bring on the family and friends!)

Thursday, October 13
Chocolate chocolate chip muffins, pears
Leftovers
Cream cheese chicken and pasta, tossed salad, green beans

Friday, October 14
Easy breakfast casserole, vanilla muffins with cinnamon crumb topping, grapes
Sandwiches, chips, fruit
Hamburgers, ranch potato wedges, veggie tray with homemade ranch dip, fruit salad

Saturday, October 15
Simple soaked pancakes, applesauce
Sloppy joes, angeled eggs, fruit
Tacos

What’s on your menu this week?

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Menu Plan for the Week

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As I mentioned in last week’s menu plan, our family will be hosting a marriage class each Sunday morning and a high school youth group meeting “Huddle” each Sunday evening. I’ll be preparing a light breakfast for our marriage class (7-8 couples) and a big dinner for Huddle (30-35 people). This week, I decided to make Homemade Ice Cream Sandwiches for our Huddle dessert. I made smaller sandwiches than explained in these directions. Just to be sure they tasted good, we all had to try one. They were approved by the whole family. Ah, you’ve gotta love having the job of “quality control”. :)

Here’s our menu for this week:

Sunday, September 25
Crystal’s Pumpkin Chocolate Chip Muffins (with healthy ingredient substitutions), coffee, juice
Easy chicken burritos, green beans
“Huddle” – Lasagna (x4), tossed salad, bread (provided by my friend), homemade ice cream sandwiches

Monday, September 26
Whole wheat waffles, blueberries
Pigs in a blanket, carrot sticks with homemade ranch
Orange chicken and rice, peas

Tuesday, September 27
Turkey sausage, hashbrowns, strawberry-peach slushies
Tuna salad on homemade cheese crackers, fresh tomatoes, peaches
Three cheese garlic chicken pasta, tossed salad

Wednesday, September 28
Whole wheat soaked biscuits with butter and honey, pears
Black bean taco salad, apples
Easy breakfast casserole, orange muffins, fresh peaches

Thursday, September 29
Vanilla muffins with cinnamon crumb topping, bananas
Alphabet soup, leftover muffins
Pizza casserole, tossed salad

Friday, September 30
Peanut butter honey toast, pears
Turkey ranch pinwheels, apples
Pizza, green beans

Saturday, October 1
Scrambled eggs, oranges
Leftovers
Potato soup, carrot sticks, sweet peppers

What are you eating this week? And have you tried making Homemade Ice Cream Sandwiches before? Then you could also do a little “quality control” before serving them. :)

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Menu Plan for the Week – Let the “Feeding the Masses” Season Begin! *With a Bun Update*

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I mentioned several weeks ago that we’d be hosting our High School Youth each Sunday night beginning in the fall. (This has traditionally been called “Huddle”.)  This begins today! I’ve been both excited and intimidated about this committment. Each Sunday night we’ll have around 30+ teens in our home. They are great kids though, plus we have two or three other great adult couples who will be joining us and who have offered to help with the food prep at any time. I plan to say “yes” to this offer of help whenever I need to – I’d be crazy not to! I’ll also be referencing this list of “Food to Feed a Crowd” as well as all of your helpful comments for meal ideas each week.

In addition to hosting the high schoolers on Sunday evenings, Matt and I have started teaching a marriage class on Sunday mornings in our home for six young married couples. We meet before worship time begins at church, and I’m hoping to provide some sort of muffin or other breakfast item along with coffee and juice each morning during class. Having these treats seems to put everyone at ease and well, the smell of hot coffee and muffins is just welcoming, isn’t it? We really want these couples to feel welcome and loved in our home. (Yes, food is my love language.)  :)

In order to pull all of this off this year, I’m going to have to be very organized and try to get as much done on Fridays and Saturdays as possible. When I can, I’ll take pictures to share. Although it’s not terribly exciting, I was able to snap a shot of my beverage table this morning before class. I had to put the Applesauce Bread in a separate spot since this table filled up too quickly!

Today, we also had a church potluck. Food, food and more food! Here’s our menu for the week:

Sunday, September 18
Applesauce bread, fruit plate, coffee, juice
Potluck – Italian pasta bake, frosted brownies, green beans
“High School Huddle” – BBQ pulled pork sandwiches, cream cheese corn, homemade pickles (provided by my friend), carrot sticks with homemade ranch, grapes, butterscotch bars

Monday,  September 19
Simple soaked pancakes, blueberries
Taco potatoes, fresh peaches
Chicken noodle soup, carrot sticks

Tuesday, September 20
Crustless breakfast quiches, oranges
Tuna salad on tomato slices, strawberry-peach slushies, sweet peppers
Cheesy salsa enchiladas, tossed salad

Wednesday, September 21
Coconut flour muffins, apples
Black bean salsa, organic corn chips, grapes
Chicken veggie quesadillas, fruit salad

Thursday, September 22
Pancake sausage muffins, applesauce
Cheeseburger macaroni, peas, cantaloupe
Lamb chops, baked potatoes, zucchini

Friday, September 23
Peanut butter honey toast, pears
Chicken burritos, fruit
Hamburgers, potato wedges, peaches, green beans

Saturday, September 24
Scrambled eggs, hashbrowns, peaches
Leftovers
Beef stroganoff, green beans, tossed salad

Question for you – for tonight’s pulled pork sandwiches, I purchased a 9 pound pork roast. I feel like that will be plenty of meat for 30 people, but I don’t think I got enough buns. How many buns would you feel necessary for 30 teens and adults? I know this shouldn’t be so complicated but for some reason I can’t feel comfortable with the amount of buns I got. But I don’t want a bunch of extras because one of my sons LOVES white flour buns and I’d prefer not to have lots leftover for his happy little white bun indulgence. :)

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Hi. I have a bun update. :)

I had originally purchased 40 buns, but we went and got two more packages just to be safe. We ended up only using 38 (surprisingly), even though there were 35 people here (my kids included). Therefore, we would have been okay with only the 5 packages of buns. Still, it was great to have piece of mind about the buns. Also, the 9 pounds of meat was the perfect amount as we only had enough meat leftover for two sandwiches.

Several ate only meat and bbq sauce without the bun. Several others came back for seconds. I still think using what many of you suggested as a general rule, estimating 1.5 buns per person is a great idea. I’ll do it this way from now on.

Also, the Butterscotch Bars and Cream Cheese Corn (recipe in Holiday Hospitality ebook and Learn to Cook ebook) were HUGE hits!!!

Most exciting of all – we asked the kids to each rinse their plates and cups and put them into the dishwasher after they were finished eating. At the end of the night, all I had to do was wash a few serving dishes and turn on the full dishwasher. Awesome! We are definitely going to go with that system every week!

Thank you all for your helpful input about my buns. I mean about the burger buns. Oh, you know what I mean. ;)

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Homemade Beef Summer Sausage

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My personal Funky Fresh Kitchen “Make it Yourself” Challenge was to make Homemade Beef Pepperoni, using a recipe I found at Tammy’s Recipes. I read through all of her reviews before trying the recipe and many of them suggested that this tastes more like Summer Sausage than Pepperoni. I completely agree – it does taste much more like Summer Sausage. But no matter what you call it, we all really loved the flavor.

I kept having to remind myself while we were eating (one entire log of sausage in one sitting) that we didn’t need to feel guilt or hold back on eating this. We have, on occasion, purchased beef summer sausage from the store to eat on the run. The boys love it, but I’ve always been hesitant because the store-bought sausage is so full of MSG and who knows what. To now have this recipe in my hip pocket to make as a healthy, convenience food for my family is super exciting!

And did I mention that it is crazy easy to make? Yes, practically effortless. I used our healthy Grass Fed Beef and made five pounds of this wonderful meat, which tastes good with cheese and crackers or on sandwiches. I put our leftover meat in the freezer to use later. This is going to be a perfect grab and go snack to take to soccer games this fall!

Making this summer sausage was a three day process (although not time consuming or difficult). On the third day, after we got to smell it cooking on low heat all day, we were thrilled to eat it with cheese and fruits and veggies for dinner. Awesome!

Next, I’d like to try Tammy’s Spicy Pepperoni, which sounds like it has more of a pepperoni flavor. Score! Now we can have healthy summer sausage and healthy pepperoni too!

Does your family like summer sausage and pepperoni? You’ve got to try Tammy’s recipes!

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Funky Fresh Kitchen – The Make it Yourself Challenge

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What helped me most during our healthy eating journey was realizing that while we were changing the way we purchased and made food, we were not trading Cheesy Velvetta Dip or Jello Pudding for a boring diet of tasteless rice cakes and bland green things that I’d never heard of. I simply found new ways to create our favorite foods. We didn’t have to stop eating peanut butter, pasta, pizza, tacos, cookies, pancakes, mac and cheese and burgers – I just needed to learn to make them in a healthier way.

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Homemade Creamy Pudding

Look through all of our recipes (scroll through the drop down Recipe Menu at the top of our site) to find long lists of Bread and Breakfast recipes, Main Dishes, Side Dishes and Snacks, Desserts, Condiments, Dairy Products – so many recipes that are easy to make, kid friendly, and healthy – all at the same time! Life does not end once you’ve decided to throw away your boxes of Partially Hydrogenated High Fructose Corn Syrup Red Food Dye #40 (otherwise known as the cereal that claims to be a part of “this complete breakfast”).

I know that not everyone enjoys cooking and creating in the kitchen as much as I love it. I mean…I love it. That has made this transition easier for me. But even if you don’t love cooking, there are some very simple foods you can make that aren’t difficult at all – and they just might replace (in a very delicious way) some of those “foods” you threw out the other day.

Your Funky Fresh Kitchen Challenge for today includes choosing one food item that you can make from scratch that will replace a less healthy option from the store. For instance:

Those are just a few fun ideas to get you started. Look through all of our recipes, or look elsewhere on the web (or in your favorite cookbooks) for a recipe you can make that replaces an unhealthy variety of one of your favorite foods. I promise you that all of the above listed ideas are super easy to make. You can make peanut butter in five minutes with only a food processor and some peanuts. Making your own salad dressings is one of the easiest changes I made in my healthy kitchen. Take a look at this post called Five Minutes to Cultured Dairy for inspiration on making your own yogurt and other dairy products. Making Homemade Mac and Cheese takes the same amount of time as using the boxed stuff. Let go of the unfounded fears that cooking from scratch means that you’ll rub blisters, break nails and faint from exhaustion.

Pick one (or five!) and make it a project. Leave a comment on this post telling us what new recipe(s) you plan to make yourself. (No, it doesn’t have to be a recipe from our Heavenly Homemakers site – you can pick anything that will be best for your Funky Fresh Kitchen!)  Your comment will serve as your entry in the giveaway for one of five $10 gift certificates to our Shop. Then, after you’ve completed your Make it Yourself project, come back and leave another comment sharing the results. (This will be a second entry!)  Share with us – Did you like the new recipe? Did it work well for you? Was it easy to make? I can’t wait to hear about all your Funky Fresh Kitchen projects!

Let the Make it Yourself Challenge begin!

(As for me, for a long time I have wanted to try to make Homemade Beef Pepperoni – a recipe I found at Tammy’s Recipes. I challenged myself to make that this week and YUM! I’ll share more about it next week. I’m so excited – I made homemade pepperoni!!)

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Funky Fresh Kitchen – Join the Fun!!

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I haven’t attempted to turn a cartwheel since I was in my early twenties. I actually almost pulled a muscle just picturing myself turning a cartwheel today. BUT, I am so excited about the next two weeks I really am tempted to do some flips. After a lot of emailing, planning, organizing and brainstorming, I have a lot to tell you about. Where should I start?

First maybe I should explain what Funky Fresh Kitchen is all about.

Fall is almost here. I don’t know if you are like me, but this time of year I’m always looking for a fresh start. I want to get into a nice, organized routine. I want to set new goals for my family and for my kitchen. I want to enjoy all the wonderful, fresh food of harvest time. I want to start baking again as the weather turns cooler. I want to try new recipes. And I want my kitchen to be funky.

Funky? Yes, funky. Functional, if you really want to be technical, but I like calling it a Funky Kitchen, mostly because it makes me giggle. (Obviously, I’m easily amused.)

Make plans to join us here for the next two weeks of Funky Fresh Kitchen fun! I have new recipes to share, I’ll be offering up some challenges (are you ready to get your game on?), I’ve got some incredible giveaways and there will be some majorly discounted items in our shop.

I’ve got so many posts and so much excitement, I’m going to suggest that you may want to subscribe to Heavenly Homemakers and/or join my Facebook page so that you don’t miss anything. Trust me, you don’t want to miss anything.

The giveaways I have lined up? Well, you may just want to join me in the cartwheel attempts after you hear about these. Are you ready?

Cultures for Health has agreed to give away an Excalibur Food Dehydrator!! It’s true. AND (yes, I am screaming here) Paula’s Bread has offered to give away my most favorite Funky Fresh Kitchen item ever:  a Nutrimill!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (Let us all pause now for a moment of synchronized cartwheel turning and screaming.)

And don’t forget the new recipes I’ll be sharing. Some are chocolate and some include broccoli and all of them are easy and will inspire you to make fresh, healthy changes in your kitchen. Goodness, I’m so excited while I’m typing, I’m realizing that I have forgotten to breathe. You are all still breathing aren’t you? Okay good. We can’t all pass out before we even begin all the fun.

Share this post with all your friends on Facebook and in your neighborhood and tell your sisters and cousins and friends at church and college roommates and your bff and your bff’s sisters and cousins and everyone you can think of who could and should join us as we pursue our Funky Fresh Kitchens.

funkykitchencoversmTo get us started, we are offering our Do the Funky Kitchen eBook (which is regularly $4.95) for only $1.00. Yes, a buck. Read my favorite tips and suggestions for achieving a funky (functional) and organized kitchen, fresh and clean for fall.  But hurry – our discounted price of $1.00 will only be available for the first 100 purchasers. As of now, you can purchase Do the Funky Kitchen eBook for just $1.50 – available for the next 150 purchasers!! After that, the price will creep up little by little throughout the week. Take advantage of this deal while you can!

Watch for specials and discounts like this for the next two weeks during this Funky Fresh Kitchen feature.

Also:  By leaving a comment on ANY post with the above Funky Fresh Kitchen button featured, you will be entered to win one of five $10 gift certificates good for anything downloadable in our Heavenly Homemakers Shop. Because the button is featured on this post, comments right here and now will be added to the drawing for our gift certificates! Let the commenting, the Funky Kitchen eBook purchasing, the facebooking and sharing begin!

Watch for frequent updates, new ideas and recipes, discounts and giveaways – you don’t want to miss a thing. Thanks for joining me! It’s gonna be a great two weeks!

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