Gluten Free Archives | Heavenly Homemakers

Honey Sweetened No-Bake Cookies – Prepare To Be Amazed!

October 5, 2017 by Laura 4 Comments

When you no longer eat much sugar, but you want to enjoy your childhood favorite No-Bake Cookies…you make the cookies with a little bit of honey to see if you can pull it off. They turn out so delicious you start dancing in the living room.

What? Of course you can dance about cookies. Delicious No-Bake Cookies made with honey are worth dancing over.

For the record, I don’t dance in public. There is good reason for this as my feet and my head don’t always play nice together. My head knows where my feet should go and gives directions accordingly. But then my feet are like, “Are you kidding me right now?” then my head is like, “That is not at all what I told you to do; what are you actually thinking?” and my feet say, “You aren’t the boss of me, I’ll do what I want.” So then my brain gives up and says, “Forget it. At least I’m good at making cookies.”

My friend Kim sent me this recipe idea, then I tweaked it just a bit to make it my own. I guess we could say that it’s Kim’s fault that I was dancing in the living room. She can be glad I didn’t invite her over to watch. Though I probably should thank her with a cookie sometime.

Honey Sweetened No-Bake Cookies

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Author: Laura

Serves: 18-20

Ingredients

½ - ¾ cup honey
⅔ cup natural peanut butter
½ cup butter or coconut oil
⅓ cup unsweetened cocoa powder
3 cups old fashioned oats

Instructions

In a medium-sized sauce pan, stir together honey, peanut butter, butter, and cocoa powder.
Melt and stir ingredients over medium heat until well combined and slightly bubbly.
Remove from heat.
Add oats and stir until coated.
Scoop 1-2 Tablespoons of mixture onto a parchment paper-lined cookie sheet.
Chill No-Bake Cookies in the refrigerator until they are set, about 1 hour.

Want some more Low Sugar Cookie recipes?

With all these recipes making us so very happy, we will all be dancing in our living rooms. What will the neighbors think?

Are you a No-Bake Cookie fan? Did you grow up eating these? Can you dance? (I mean, any of us can. But are you good at it?)

Simple Bacon Cheeseburger Casserole

September 26, 2017 by Laura 5 Comments

Let’s make a long story short, shall we? When you put the words “bacon” and “cheeseburger” in the same title, everyone gets excited. When you add the word “simple” to its name, you know everyone wins. So without even seeing the recipe, you can bet that Simple Bacon Cheeseburger Casserole needs to hit your table very soon!

bacon cheeseburger casserole4

Save yourself some effort and make two or three of these at once. Bake one for your dinner, then freeze the others (unbaked) to use another time. Then you’ve got “simple,” “bacon,” “cheeseburger,” and “freezer friendly” all in the same sentence. All the busy mothers everywhere cried with joy over this news.

I recommend making Bacon Bits like this. I cut the bacon with kitchen shears to make it simple.

Simple Bacon Cheeseburger Casserole

5.0 from 1 reviews

Simple Bacon Cheeseburger Casserole

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Author: Laura

Serves: 6-8

Ingredients

1 pound hamburger meat
1 pound bacon, uncooked, cut into 1-inch pieces
2 Tablespoons dry minced onion
½ teaspoon garlic powder
1 teaspoon chili powder
Sea salt and pepper to taste
6-ounces tomato paste
8 eggs
1 cup heavy whipping cream
3 cups shredded cheese (divided)

Instructions

In a large pot, brown hamburger, bacon pieces, and minced onion together until meat is no longer pink.
Drain excess grease if necessary.
Stir in garlic powder, chili powder, salt and pepper, tomato paste, eggs, cream, and 1 cup of shredded cheese.
Spread mixture into a 9x13 inch baking dish.
Top with remaining cheese.
Bake uncovered in a 350 degree oven for 30 minutes or until casserole is hot and bubbly.

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Make Your Own Real Food Pudding Cups (and Save Money!)

September 21, 2017 by Laura 8 Comments

Perhaps you are excited as I am about the Easy Peanut Butter Pudding recipe I shared a few days ago. If so, you can get even more excited about how you can make different varieties of homemade pudding to create your own transportable Real Food Pudding Cups! Not only are these Pudding Cups made with real food, you will be amazed at the low cost for such a wholesome treat!

Take note that some people (who shall remain nameless) tried to overfill their cute little cups and then the lids wouldn’t go on. Correction: The lids did go on, but pudding pushed up and over the top through the lid and squished down the sides of the cup, ruining the cuteness and creating a mess. I don’t know who would do this, but some people did this, so don’t be one of these people.

The nameless people who overfilled their cups had to scoop out pudding into an extra cup before placing lids on top. But then look:

Homemade Pudding Cups

Transportable pudding cups!

A couple years ago I discovered these awesome BPA Free Cups with Lids at Amazon and have used them over and over. We’ve used them for applesauce cups and for transporting berries or veggie dip. They come in super handy! And now, we learn that we can use them to make these Easy Homemade Pudding Cups.

Let’s talk Pudding Cup Ingredients and Cost

I recently checked the price and ingredients for pudding cups at the store. First of all, the store-bought pudding cups sit on a shelf instead of in a fridge, so we can be sure there are many preservatives included. The biggest reason to avoid these is that they include two kinds of hydrogenated oils plus vegetable oil, none of which can our bodies digest well or utilize for nourishment. Cost for store-bought is roughly $0.25 for a 3.25 ounce cup.

How much do Homemade Real Food Pudding Cups Cost?

I used all real food, organic ingredients and my cost break down was still surprisingly low! So if you use non-organic ingredients you might find yourself saving even more!

I estimated that one batch of pudding cost me about $1.75. This made six 5-ounce cups of pudding, which breaks down to $0.29 per pudding cup! But since the cups I’m using are slightly bigger than store-bought pudding cups, the price per ounce of homemade pudding is actually less expensive than purchased pudding cups!

How about that? Making Real Food Pudding Cups saves us money and ensures that we’re getting a wholesome, filling snack or dessert!

pudding cups5

You can have fun making pudding varieties and mixing and matching fun flavors! Reuse the disposable cups (they wash up easily!) to save even more.

Easy Recipes for Pudding Cups

Two Great Pudding Cup Tips

Adjust the sugar amount in each of these recipes to your liking. Take note also that you can use any sweetener you choose, from maple syrup to honey, brown sugar, or sucanat.
These Pudding Cups freeze well! Make a bunch ahead of time, then pull out a few at a time to thaw as needed.

What can you do with extra egg whites after making homemade pudding?

These pudding recipes call for egg yolks as the egg whites tend to create a funny texture as the pudding cooks. I set the egg whites aside, store them in a jar in the fridge, then often add them to our scrambled eggs to use them up. Or you can make Coconut Macaroon Cookies.

What’s your favorite variety of pudding? Do you have any other great ideas for utilizing these reusable plastic cups with lids?

Some of these links are affiliate links.

Easy Peanut Butter Pudding

September 17, 2017 by Laura 8 Comments

This one was Justus’ idea. He’s my 17-year old, my senior in high school. These are my last few months with him at home so when he said, “Mom, do you think you could figure out how to make Peanut Butter Pudding?” of course I immediately dropped whatever I was doing to work on his request.

I kid. I mean, I would never drop whatever I’m doing to go with a whim of one of my children. Never would I attempt to spoil any of my kids. Especially when it comes to food. They must be taught patience, that the world doesn’t revolve around them, even if it is their senior year and the mother can’t breathe at the thought of missing out on the delightful morning conversations she enjoys with her second born every morning before the others wake up. Even if.

Okay fine. I dropped what I was doing and I made the kid some Peanut Butter Pudding. It sounded like an amazing treat, and I agreed with Justus that the protein mixed in with the sweetness would be a fabulous combination.

As an aside, it is worth a mention that I learned with our first born that the world doesn’t end when you graduate a child and send him from home. Life with your adult child does, indeed, grow in richness (this is ironic because of the college bills). But this doesn’t stop me from feeling all of the many feelings associated with launching another child from our nest. I will enjoy this time with him to the full. I will cry tears of joy and pride frequently. And I will make him pudding with peanut butter in it, just because he mentions that it sounds good.

The recipe is simple (you would expect nothing less, right?). It is creamy and rich and delightful. It tastes even better served with Chocolate Pudding.

Easy Peanut Butter Pudding

5.0 from 1 reviews

Easy Peanut Butter Pudding

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Author: Laura

Serves: 6-8

Ingredients

2½ cups milk
3 egg yolks
½ cup natural creamy peanut butter
½ cup real maple syrup, honey, sucanat, or brown sugar
4 Tablespoons corn starch
¼ teaspoon sea salt
1 Tablespoon butter
1 teaspoon vanilla

Instructions

In a medium saucepan, whisk together all ingredients except butter and vanilla.
Cook over medium heat, stirring constantly until pudding begins to thicken.
Stir over the heat for about 15 more seconds or until pudding has reached desired thickness. Remove immediately from the heat, and continue to stir until pudding is creamy.
(I use my whisk the whole time for stirring and find this works great!)
Add butter and vanilla and continue to stir until mixed.
Pour into serving dishes and serve warm, or chill for two hours and serve cold.

It’s possible you can look forward to me sharing other great food ideas Justus has this year. Not that I’ll drop everything and make them on a whim. We would never, ever want to spoil our children. Especially with food. Even if it’s their senior year.

“Hey Mom. Think you could make my favorite Italian Cream Cheese Chicken soon?” Absolutely, Justus. Absolutely.

Simple Crock Pot Creamy Stew Meat (with Rice, Potatoes, or Pasta)

July 25, 2017 by Laura 4 Comments

Did you know that life is terribly unfair? It’s not fair that we let our youngest son go to camp by himself at age 11 but we made his brothers wait until they were 12. It’s not fair that one boy got more ice cream than his brothers. And it’s not fair that our entire family had to smell this Stew Meat cooking all day but couldn’t eat it until the evening came.

Torture. Smelling this meat cooking all day is torture, I tell you.

Honestly, it doesn’t look like much in the picture. But the flavor of this meat is incredible because of the simple seasonings you sprinkle on. The crock pot does the work of cooking this slow and low so that the meat becomes tender and juicy. Then you add cream at the end to finish it off to perfection.

Having Ranch Dressing Mix and Onion Soup Mix on hand makes putting this meal into the crock pot very quick. As you probably expected, I didn’t thaw my stew meat ahead of time. I just pulled it from the freezer and put it directly into the crock pot. Easy, easy, easy!

Crock Pot Creamy Stew Meat

Simple Crock Pot Creamy Stew Meat (with Rice or Pasta)

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Author: Laura

Serves: 6-8

Ingredients

2-3 pounds beef stew meat
3 Tablespoons Ranch Dressing Mix
2 Tablespoons Onion Soup Mix
½ cup water
½ cup butter
2 cups heavy whipping cream

Instructions

In a crock pot, stir together stew meat, seasoning mixes, and water.
Put a stick of butter on top.
Place lid on crock pot and cook on low for 6-7 hours.
Add cream and heat for another 10 minutes.
Serve over rice or pasta

We really loved this stew meat over steamed brown rice. But it would be equally wonderful served over mashed or baked potatoes, or even whole grain pasta!

Keep in mind that if you do make mashed potatoes to go with this meat, you must make them in the simplest way possible! (I suppose this would require that you have two crock pots though. Hmm…)

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The Easiest No-Churn Strawberry Ice Cream

July 23, 2017 by Laura 9 Comments

As one who types for a living, I often find myself shocked at the words my fingers produce without asking me first. It’s as if they go on auto-pilot, typing with a mind of their own. There’s nothing I can do about this, and we can all be thankful for my ability to edit the words my fingers type without first asking my permission.

For instance, I’m so used to typing “Heavenly” (because I type HeavenlyHomemakers.com at least twelve times a day) that every time I write the words “heavy whipping cream” into a recipe my fingers automatically type “heavenly whipping cream.” In this case, I do think my fingers are brilliant because heavy whipping cream is quite heavenly, is it not?

The recipe I’m about to share with you happens to include said heavenly whipping cream. But also? According to my fingers that type on auto-pilot, this ice cream is of the un-churched variety. Sad, isn’t it? Allow me to explain…

Without exception, each time I’ve typed the title of this recipe, it has come out like this: The Easiest No-Church Strawberry Ice Cream. Every single time. So this recipe is “the easiest” because you don’t even have to churn it. But no matter how much I concentrate on telling you that, my fingers type the words “No-Church” and this leads us to believe that this ice cream needs Jesus.

Do not miss the irony of this, because as we’ve already discussed, this “no-church ice cream” is made with none other than “heavenly whipping cream.” Thank you, fingers, for keeping me on my toes and confusing my brain. From now on, please let me tell you what to write instead of taking matters into your own hands. Literally.

The Easiest No-Churn Strawberry Ice Cream

5.0 from 1 reviews

The Easiest No-Churn Strawberry Ice Cream

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Author: Laura

Serves: 6-8

Ingredients

4 cups heavy whipping cream
3 cups fresh or frozen strawberries
Maple syrup to taste (1/4-3/4 cup)
1 teaspoon vanilla extract

Instructions

Blend all ingredients thoroughly until smooth, creamy, and slightly thickened.
Pour mixture into a 9x13 inch pan.
Cover and freeze for 2-3 hours.
Scoop out ice cream and serve!
If Ice Cream is in the freezer for a long time, simply set it on the counter for about 15 minutes before serving to make it easier to scoop.

The Easiest No Churn Strawberry Ice Cream2

So as you can see, you don’t need to churn this Strawberry Ice Cream. And contrary to the message my fingers are trying to convey, you and I can actually take this to church if we want (because my fingers are not the boss of me.)

If we do take this treat to church and people ask how it’s made, we can tell them about the “heavenly whipping cream” that is the not-so-secret ingredient that makes the ice cream taste so good.

Who knew that an easy ice cream recipe could be the gateway to deep spiritual discussion? Who even knew?

Want more No-Churn Ice Cream recipes?

A note about sugar content:

In this Strawberry Ice Cream recipe as well as the Chocolate and Vanilla versions shared above, replace maple syrup with stevia or the other way around. My preference is to use about 1 Tablespoon of maple syrup and about 30 drops of liquid stevia. The stevia cuts the sugar content dramatically while the maple syrup takes away any bitterness the stevia leaves behind.

Enjoy not churning your ice cream. Or not churching it. Whatever.

Simple Hawaiian Beef Roast (5 Minute Prep!)

July 20, 2017 by Laura Leave a Comment

I first attempted this Simple Hawaiian Beef Roast recipe about a month ago on a busy night in which I was feeding out of town guests who had come to watch our youngest son, Malachi, perform in our local Children’s Theater production.

Malachi is the first of all our kids to choose to be involved in theater. It is a gross understatement to say that before this summer, I knew nothing about being a theater mom.

I kept calling the costumes “uniforms” because I have been a sports mom for so many, many years. But more difficult than this is the fact that I volunteered to help create said costumes. What in the world was I thinking?

Well, I’ll tell you what I was thinking. I was thinking that since all parents needed to be involved in some way with helping to pull off a huge 50-kid theater production, volunteering to help with costumes would be a better choice for me than volunteering to put on stage make-up. No way, no how should I be allowed to attempt to paint a child’s face.

I showed up to the first costume meeting where about 10 talented moms joined to talk to the director about all the costume needs. For two entire hours, everyone sat and discussed costumes – in German. Thoroughly lost while hearing all the words I didn’t understand, I eventually asked the director a question. He kindly said, and I quote, “Blah, blah, blah, stuff, stuff, blah. Does that make sense?” [DEER IN HEADLIGHTS]

I wanted to exit back stage left. Please someone tell me where I can sign up to bake cookies!!! Deliver me from trying to understand how to put together uniforms! I mean costumes.

As it turned out, the other moms did a marvelous job creating fabulously impressive costumes. The make-up moms transformed kids’ faces so that they actually looked like daisies and rabbits and mice.

In the meantime, I used my talent to write actors’ names on Wal-mart bags with a sharpie so we could keep track of each character’s gloves, socks, and shoes. Rock on.

When all was said and done, I had so much fun meeting theater parents and kids from our community that I would join the costume committee again next year if I’m “needed.” I might even remember to stop calling them “uniforms.”

So this roast recipe. It’s so simple you can throw it into the crock pot to cook all day without exerting any effort. You can set out plates and direct your guests to help themselves to the roast as you head out the door to go help 30 sweet girl actors between the ages of 7-17 don their hedgehog, cook, queen, and daisy costumes as you pretend with all your might that you actually know what you’re doing.

Simple Hawaiian Beef Roast

Simple Hawaiian Beef Roast (5 Minute Prep!)

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Author: Laura

Serves: 6-8

Ingredients

3-4 pound beef roast (frozen or thawed!)
1 cup barbecue sauce
20-ounce can of pineapple, drained (or 2 cups fresh or frozen pineapple)

Instructions

Place roast in crock pot.
Pour barbecue sauce over the top.
Add pineapple.
Cook on low for 10 hours if roast is frozen and 8 hours is roast is thawed.

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How to Make Cheesecake in a Crock Pot (Crustless! Low Sugar!)

July 18, 2017 by Laura 5 Comments

You know how I eat these Fat Bombs every day? Well, I also eat one of these Low Sugar Mini Cheesecakes every day.

They are lightly sweet, filling, and full of good fat and protein.

So what’s a girl to do when she runs out of her Mini Cheesecakes on a hot day in the summer? She certainly doesn’t want to turn on the oven to bake more for herself. And I think we all know the waffle iron just won’t work for something like this (but don’t think I didn’t at least consider it for one insane moment).

How to Make Cheesecake in a Crock Pot

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Author: Laura

Serves: 12

Ingredients

2 8-ounce packages of cream cheese, softened
2 eggs
2 Tablespoons maple syrup
2 full droppers of liquid stevia
1 teaspoon vanilla extract

Instructions

Blend all ingredients together until smooth.
Pour mixture into a crock pot.
Cook on low for 3- 3½ hours or until the center of the cheesecake is no longer liquid.
Turn off crock pot, remove lid, and allow it to sit for 1-2 hours to cool.
Transfer cheesecake to the fridge to chill for 3-4 hours before serving.
Cut into 12 slices.

I forgot to mention – this Crock Pot Cheesecake is crustless. (I’m so used to eating them this way, I forget cheesecakes are supposed to have crusts. Ha!)

This same idea will work to make these Low Sugar Brownie Cheesecakes in the Crock Pot. Follow the recipe on this page and the directions above to make a chocolate version.

Or, if you want some No-Bake Cheesecake Varieties, check out the list below.

Can’t wait to hear how you like this Cheesecake in a Crock Pot idea!

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Learn how to get this freebie here.
Offer ends tonight! :)

Join Simple Meals now to get this freebie sent to your inbox Thursday. Last chance!

The Simplest and Best Grilled Chicken (My Very Favorite Summer Food!)

July 13, 2017 by Laura 4 Comments

You should know that there is much significance in me sharing that this Best Grilled Chicken is my favorite summer food. After all, do you know how many great summer foods there are to compete with this chicken?

There’s cold watermelon. There are strawberries, which can be made into this amazing Strawberry Cheesecake Parfait. There’s fresh corn on the cob (hello, I’m from Nebraska). There are peaches and nectarines. There’s asparagus and okra (sure I’m weird, but these actually are summer favorites of mine).

I guess the best news is that all of the above mentioned summer food choices can be served with The Simplest and Best Grilled Chicken, creating the best meal on the planet, amen and amen. (By the way, remember how our grill was broken? My genius husband was able to fix it. I am so very thankful!)

What I love about grilling is that all I have to do is throw out some simple fruit and veggie side dishes to complete the meal. Anything goes with this chicken. Any veggie. Any salad. Any kind of potato, pasta, or rice. Any fruit.

And even better: You can make it with any sauce you like!

Great Sauce and Dressing Ideas to Marinate The Simplest and Best Grilled Chicken

If your time is limited, you can do what I’ve been doing lately and buy a few sauces pre-made to have on hand for Simple Recipes like this. Homemade sauces are awesome, but as I’ve shared, right now I’ve got to pare back to keep my schedule a little lighter. So I’m not making everything from scratch right now (and I’m smiling more often).

I do read the labels (no high fructose corn syrup or other nasty ingredients allowed!). I am searching for good prices. But I’m appreciating the ease of opening a bottle and dumping it on chicken to marinate for our dinner. Sooooo simple!!!!

Do you see how easy it is to make real food for your family? And do you see how delicious real food tastes? (Wait. Can you see how food tastes? Who even wrote that sentence??)

Lemme just say this: If you’re afraid of real food and the word “healthy” makes you cringe and think of sprouted beans and tofu (I cringe at those too!), let go of the fear and make yourself some of this chicken with a slice of watermelon and some steamed green beans on the side. It’s as easy as that and you will learn that real food is the best thing you ever ate!

My Best Chicken Tip

I’ve shared this before, but let me share again that the secret to making perfect chicken on the grill is to use boneless chicken thighs instead of boneless chicken breasts. Breasts get dry quickly. Thighs retain juiciness and the flavor is unbeatable.

Bonus

Boneless chicken thighs are usually less expensive than chicken breasts. Who knew?

Simple Grilled Chicken

Simple Grilled Chicken (My Very Favorite Summer Food!)

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Author: Laura

Serves: 4-6

Ingredients

2-3 pounds boneless chicken thighs
2 cups of your favorite marinade (bbq, teriyaki, Italian dressing, etc.)

Instructions

Place chicken in a single layer in a 9x13 inch dish.
Spread dressing or sauce over the top.
Cover and allow chicken to marinate until grill time or for at least two hours (overnight is fine!)
Grill marinated chicken on low heat for 20-25 minutes, watching to be sure chicken is cooked evenly on both sides.

What are your favorite summer foods?

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So many lovely styles to choose from! Plus there are beautiful new natural hair sticks and cute new summery U-Pins, such a ladybugs, sand dollars, sea turtles, and flip flops!

Sale runs Thursday, July 13th, 2017 at 7am Pacific, through Saturday, July 15th at midnight Pacific. This is a sale you won’t want to miss!

Simple Egg and Cheese Hashbrown Waffles

June 11, 2017 by Laura 10 Comments

When it comes to kitchen appliances, I’m sure most of us would agree that we don’t want any gadgets that only serve one purpose. Never shall I own a Quesadilla Maker or a Hot Dog Toaster (yes, that is a real thing).

But a waffle iron? Sure, we can assume they only make waffles and therefore wonder if they are worth the purchase because of the single job they perform. But guess what? I’ve been on a “what else can I make in my waffle iron?” kick lately, and I’m here to share some delightful waffle iron hacks!

The Waffle Iron: Good for so much more than just making waffles. Check it out…

It looks like a regular waffle. But it’s eggs, cheese, and hashbrowns, and it’s ridiculously good.

Why Waffle Iron Experiments?

Perhaps it’s the ease of making food in a waffle iron, the fact that I can easily offer a “made to order” option for picky eaters, and that I can make as many “waffles” that we need as we need them. Using a waffle iron instead of an oven on a hot day is also a huge perk because it doesn’t heat up the house!

And the best part: it’s fun. Somehow making food in the shape of a waffle is more fun than making food in the shape of normal.

Earlier this week I shared how you can make Waffle Omelets (otherwise known as Womelets). Later I will show you how you can make Waffle Muffins (perhaps we will call them Wuffins, though we hesitate to get carried away). And who knows what else this summer will bring as we avoid turning on the oven and test our waffle iron to the limits.

Today, I show you how to make Egg and Cheese Hashbrown Waffles. These are hearty and filling, naturally gluten/grain free, can be adapted for each family member’s preferences, and are fun to serve. The only difference is that there is no obvious way to cleverly rename these because saying Washbrowns is just weird.

Simple Egg and Cheese Hashbrown Waffles

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Author: Laura

Serves: 6-8

Ingredients

6 eggs
1½ pounds frozen hashbrowns (or freshly made, see link below)
2 cups shredded cheese
Sea salt and pepper to taste
Add in options: chopped meat, chopped veggies such as onions, pepper, mushrooms, or asparagus

Instructions

Whisk eggs and stir in all other ingredients.
(For picky eaters, leave the add-in options separate to add to each waffle individually.)
Scoop ½-3/4 cup of egg/hashbrown mixture into waffle iron.
Top with add-ins.
Close waffle iron and cook for 3-5 minutes until brown and crispy.
Serve as is or with hot sauce if desired.

Want to make your own hashbrowns to keep in the freezer? Learn an easy method here!

Recipes for your Waffle Iron

Whole Wheat Waffles (it is so obvious)
Overnight Waffle Batter (great to have on hand and use as needed!)
Cookies or Brownies in your Waffle Iron (seriously fun!)
Waffle Omelets (my family loves these like crazy!)
Waffle Muffins (coming soon)
Strawberry Shortcake Waffles (also coming soon)
Look out because I’m on a waffle iron kick. What else will I come up with?!?!

Have any ideas for me? What creative ways have you found to use your waffle iron?

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