Easy Pecan Pie Bites

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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


Easy Pecan Pie Bites
Serves: 24
  • ½ cup honey
  • 3 eggs
  • ⅓ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 24 pecans (about ½ cup)
  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.

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!

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2-Ingredient Cranberry Sauce ~ It’s Too Easy

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


5.0 from 1 reviews
2-Ingredient Cranberry Sauce ~ It's Too Easy
  • 1½ cups fresh cranberries (12 ounce bag)
  • ⅓ to 1 cup sucanat or sugar
  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.

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.


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!

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Simple Whipped Sweet Potatoes

sweet potatoes2

Matt grew these beauties in our garden this summer!

Will your feelings be hurt if the sweet potatoes for your holiday meal don’t have marshmallows?

I don’t want marshmallows.  My husband doesn’t want marshmallows. I’ve never even liked marshmallows (even in a s’more). But some people want marshmallows.

For example:

According to my 13-year old, the sweet potato recipe below isn’t sweet enough. Therefore I asked him, “Do you think I should add more maple syrup? Maybe even some brown sugar? Extra butter? Do you think I should salt it to bring out the natural sweetness? What do you think this recipe needs?”

With a grin, he quietly said, “Probably just marshmallows.”


I do love to accommodate, especially for a holiday. Therefore, even though I vowed I never would, I looked again at homemade marshmallow recipes. Maybe for a special occasion, I thought, I could go to the trouble to make some. I searched for the marshmallow recipes that said “easy” and “quick.” But once again, I realized why I’ve never wanted to make homemade marshmallows. They might be easy, but they aren’t quick. They instruct, “Stand and whip the mixture until your legs cramp and you can no longer remember your name.”

Have I mentioned I don’t even like marshmallows?

I tell you what. If you want to add marshmallows to this recipe, I won’t even care. You can make them homemade. You can buy a package of them at the store. I will probably just skip the sweet potatoes and eat extra Green Bean Casserole. We can all still be friends. The good news is that this recipe (without the marshmallows) is incredibly simple to make, and you can make it ahead if you like!

Simple Whipped Sweet Potatoes

Simple Whipped Sweet Potatoes

Simple Whipped Sweet Potatoes
Serves: 6-8 servings
  • 4-6 medium sized sweet potatoes
  • 3 Tablespoons butter
  • 3 Tablespoons real maple syrup, sucanat, or brown sugar
  • Sea salt to taste
  1. Scrub sweet potatoes and place them in a covered baking pan.
  2. Bake them in a 350° oven for about one hour or until they are tender.
  3. The skins should peel right off!
  4. Place peeled potatoes and remaining ingredients into a high power blender or into a mixing bowl. Blend until smooth either with a blender or a hand mixer.
  5. Serve right away or follow directions below to prepare ahead of time.

Make Ahead Whipped Sweet Potatoes

Make sweet potatoes according to directions above. Allow them to cool completely. Cover and refrigerate for up to two days before rewarming to serve. Or, cover and freeze the dish for up to 3 months. To reheat and serve, thaw potato dish, cover, and place in a 350° oven for about 30 minutes or until they are warm through and through.

Truly, you will want to embellish these sweet potatoes to fit your tastes. Add more sugar if you like. Toss on some marshmallows (I’ll look away). It’s a holiday! Do whatever you enjoy!

Are you a fan of marshmallows? 

Other recipes in this series so far:

Getting Ahead for the HolidaysLeave a comment on this post for a chance to win one of three $25 Gift Certificates good toward any of our eCourses or downloadable items in the Heavenly Homemakers Shop!

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


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?


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


5.0 from 1 reviews
Real Food Green Bean Casserole (a Make-Ahead Dish)
Serves: 6-8 servings
  • 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
  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.

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!

Other recipes in this series so far:

Getting Ahead for the HolidaysLeave a comment on this post for a chance to win one of  three$25 Gift Certificates good toward any of our eCourses or downloadable items in theHeavenly Homemakers Shop!

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Can You Make Mashed Potatoes Ahead of Time?

Oh yes. You can. You can make mashed potatoes ahead of time.


Now, there are some things you’ll need to avoid. Here are two mashed potato tricks that do not work:

1. Do not boil potatoes with the plan to mash and serve them later.

While this seems like such a good idea, this will turn your potatoes into a sticky, gooey mess.

2. Do not make mashed potatoes and freeze them as-is.

I’ve never had success with this. Plain mashed potatoes freeze fine but thaw weird. They are always watery and unappetizing. These are not the kind of potatoes I want to include on my holiday table.

Make-Ahead Mashed Potatoes ~ What Works, What Doesn't.

Ways to prepare mashed potatoes ahead of time that work:

1. Scrub or peel the potatoes and put them into a pot of cold water.

Want to get the prep work out of the way on a busy day filled with meal preparations? Typically I pull my family into the kitchen the night before the holiday meal. Together, we scrub and chop potatoes. We put them into a large pot, cover them with cold water, put on a lid, and leave them until boiling and mashing time the next day.


2. Make mashed potatoes, then use your crock pot to keep them warm.

What I find very helpful is to follow all the instructions detailed in #1 to prep the potatoes the night before. The next morning – hours before our meal – I cook, drain, and mash the potatoes. I then put them into a crock pot (with butter, always) on the “keep warm” setting until serving time. In the meantime, I can wash and put away the potato pot, then focus on other meal prep that needs to be done.

3. Embellish the mashed potatoes before freezing them.

While mashed potatoes don’t freeze well as-is, they do freeze well if you add some goodies to them. Take a look at the recipe below for all the specifics! When made like that, they do freeze well. Or, at the very least, you can make them a few days before your holiday meal, refrigerate them, then bake them on serving day. This is the method I plan on using this holiday season.


Cheesy Mashed Potatoes are always a huge hit. You can’t go wrong with sour cream and cheese right?

Make-Ahead Cheesy Mashed Potatoes


5.0 from 1 reviews
Make-Ahead Cheesy Mashed Potatoes
Serves: 8-10 servings
  • 8 medium-sized potatoes
  • 1 cup milk (more or less as needed)
  • sea salt to taste
  • 3 Tablespoons butter
  • 1 cup sour cream
  • 1 cup shredded cheese
  1. Scrub and cube potatoes.
  2. Boil them in water until tender.
  3. Drain water and mash potatoes with milk and salt until smooth.
  4. Stir together the mashed potatoes, butter, and sour cream.
  5. Spread into a 3 quart casserole dish.
  6. Sprinkle cheese on top.
  7. Refrigerate until you are ready to bake this dish.
  8. Bake in a 350° oven for 45 minutes.

Freezing Instructions:

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

To bake and serve, thaw potatoes in the refrigerator and bake as directed. OR, cover the frozen dish with foil. Place the frozen dish of potatoes into 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.

What has been your experience with making potatoes ahead of time?

Other recipes in this series so far:

Getting Ahead for the HolidaysLeave a comment on this post for a chance to win one of  three $25 Gift Certificates good toward any of our eCourses or downloadable items in the Heavenly Homemakers Shop!

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Make-Ahead Turkey ~ Yes You Can!

huge turkey 1

That is one huge bird.
Read the whole tale here.

There are people who wake up in the middle of the night to begin cooking their turkey for a holiday meal. There are people who baste and stuff and rub down their bird. These people are so very nice and dedicated to turkey perfection.

And then there’s me.

I cannot find it within myself to do any of this to my turkey. I’m just not as devoted of a turkey baker as some. I’m a plop the bird in a pan, add nothing to it, cover it, put it in the oven, and take it out a few hours later kind of turkey baker.

And…my favorite turkey baking tip of all: I cook my turkey before the holiday. Like, two days before, usually.

I bake it, de-bone it, prepare all the broth, dispose of the carcass – basically I do all the messy, tedious, laborious turkey work ahead of time. Then on the day of the holiday feast, I take out my big dish of cooked meat, pour on a little broth, cover it, rewarm it, and we eat it. This is stress-free turkey baking.

My turkey always still tastes delicious.

That’s why I keep doing it this way.

No, our table doesn’t hold a big un-carved turkey. There is no turkey carving tradition at our house. For those who love traditions like this, I say go for it! Baste and carve and enjoy that special tradition.

But for those who find the turkey to be tedious, you might instead consider making it ahead of time.

But won’t the turkey be dry?

Not if you don’t over-bake it in the first place.

The trick is to drizzle broth over your cooked, de-boned meat (I’d say one-two cups of broth per 9×13 inch dish full of meat), then cover the dish well. I warm it on Thanksgiving day for 30-45 minutes in a 300-350° oven along with other dishes that are baking. I pull it out and have a steaming, moist, delicious pan of turkey.

Make-Ahead Turkey


4.7 from 3 reviews
Make-Ahead Turkey
  • 1 Turkey
  • 1 Large Roasting Pan
  • Foil if necessary
  1. Place the turkey in the refrigerator for 3-4 days until thawed.
  2. Remove the bag of giblets from the inside of the turkey.
  3. Empty the giblets into your roasting pan as they help make a good, rich broth.
  4. Place the bird, breast side up, into a large baking pan or roaster.
  5. Cover with foil or with your roaster lid.
  6. Cook at 325° for 15-20 minutes per pound.
  7. You know your turkey is done cooking when the red thing pops up, or when the legs start to pull away from the body. It should be golden brown and slightly crisp looking.
  8. Be sure to save the broth that formed naturally!
  9. Allow the turkey to cool, then de-bone completely. Store meat in baggies or in covered pyrex dishes in the refrigerator.
  10. Save turkey carcass to make another round of broth for gravy, soup, and other nourishing meals.
  11. On serving day, drizzle a liberal amount of broth (one-two cups per 9x13 inch pan of meat) over turkey, cover and warm in 300°-350° oven for 30-45 minutes or until meat is hot and steamy.
  12. Serve right away.

Simple Make-Ahead Turkey ~ Easy, Moist, Delicious

Additional Turkey Tips:

  • Adding a few onions to the turkey while baking is an effortless way to add more flavor.
  • Be sure to save the broth that forms naturally while your turkey bakes.
  • Do not wait until your turkey is cold to take the meat off the bones. This makes the job much harder!
  • After you’ve taken all the meat off the bones, save the bones and put them into a stock pot. Fill the pot with water, carrots, onions, and any other veggies you like. Salt liberally. Cook on low for 4-6 hours to create a wonderful broth. Strain out bones. Blend the veggies until smooth and stir them back into the broth for added richness.
  • Use turkey broth for gravy. Use it to make Turkey and Noodles a few days after Thanksgiving. Use it for any soup or recipe that calls for chicken broth.
  • While making your turkey ahead of time is wonderfully helpful in cutting down work on your holiday meal serving day, you don’t want to make it too far in advance! I recommend making the turkey Tuesday or Wednesday, then serving it on Thanksgiving Thursday.

What’s your turkey tradition? To carve, or not to carve? To baste, or not to baste? Ever made a turkey ahead of time?

Getting Ahead for the HolidaysLeave a comment on this post for a chance to win one of  three $25 Gift Certificates good toward any of our eCourses or downloadable items in the Heavenly Homemakers Shop!

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Bacon Ranch Hashbrown Casserole

Bacon Hashbrown Casserole

A friend had just stopped by when I was pulling this dish out of the oven for lunch earlier this week. It smelled quite amazing. She asked what it was, so I went down the list of ingredients our lunch included, “bacon, ranch dressing, sour cream, cheese…” Then this is when she said,

“Bacon? Ranch? Cheese? With all that in it, you know it’s going to be good!”

Yep, pretty much.  What’s not to love?

You might also love knowing how easy this is to make. Cook the bacon, stir in the other ingredients, spread it all in a cooking dish, put it into the oven. Easy. It does help if you have premade frozen hashbrowns and a jar of homemade ranch dressing mix ready to go. Just please put the lid on your ranch dressing before you shake it up. Please. I’m only here to help.

A big thanks to Plain Chicken for the idea for this recipe! I’m excited to think about possibilities of ways to continue tweaking this. Maybe add some cooked chicken to the mix? What else can you think of to add to this dish?

Bacon Ranch Hashbrown Casserole
Serves: 10 servings
  • 1 pound bacon
  • 2 cups shredded cheddar or Colby jack cheese
  • 3 cups sour cream
  • 3 Tablespoons Ranch Dressing Mix
  • 1 bag of frozen shredded hashbrowns (about 8 potatoes worth of homemade)
  1. Cut bacon into bite-sized pieces and cook.
  2. Drain grease.
  3. In a large bowl, stir together cooked bacon, shredded cheese, sour cream, and ranch dressing mix.
  4. Fold in frozen hashbrowns until all ingredients are well combined.
  5. Bake uncovered in a 350° oven for 45-60 minutes or until casserole is lightly browned and bubbly.

Some recipes you’ll need to go along with this one:

Homemade Ranch Dressing Mix

Homemade Hashbrowns

Lately I’ve been finding really great deals on packaged hashbrowns at the store, so I’ve picked up a few to save me some time. I much prefer homemade, but busyness doesn’t always allow me the luxury. It’s good to be relaxed and flexible about healthy eating, right? Right.

So far I’ve only served this casserole for lunch or dinner. But I also think it would be great for breakfast or brunch!

Want to make Bacon Ranch Hashbrown Casserole ahead and freeze it for later? Here’s how:

Make the casserole as directed. Before baking, cover well and freeze for up to three months. To cook and serve – thaw and bake as directed. Or, cover frozen casserole and place it into a cold oven. Turn the oven on to 225° and bake for 2-3 hours or until casserole has thawed, baked, and is heated through.

Bacon Ranch Hashbrown Casserole - Easy!

Note: This recipe is naturally gluten free. Hold onto this one if you have to avoid gluten – or so that you can bless friends who eat gluten free!

I’ll definitely be making this casserole often! Since it’s freezer-friendly, I’ll likely be making two or three at once so I can have no-brainer meals on hand for busy nights. After all, why dirty up more dishes tomorrow when tomorrow will have enough dirty dishes of its own? Right??

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How to Cook Beans in the Crock Pot

Cooking beans is crazy easy. It’s remembering to soak the beans the night before that is the hard part.

My morning brain and my night brain are two completely different beasts. My morning brain is like, “Wooooo yeah! We gonna cook all day and do school work with the kids (let’s do art today!) and organize ourselves completely and make all the phone calls and make 20 quarts of applesauce and finish the laundry and write two blog posts! Let’s do this!”

As the days wears on, I knock out about three of my twenty lofty goals (because my time and energy always run out before my to-do list ends –  and also because I hate making phone calls). After a full day of thinking hard and working hard and loving hard, my night brain is like, “I’m not speaking to you right now.”

This is why it is hard to soak beans.

The irony is that I never forget to grind coffee beans at night to put into my coffee pot for easy coffee making the next morning. Obviously, I have my priorities. Perhaps my two bean worlds could collide and I could let my coffee beans trigger a reminder about my pintos? It only makes sense.

On the rare occasion I do remember to soak beans, I feel so accomplished when I get into bed at night. Forget all the other stuff I did for 15 hours all day long. I totally put my beans in a pot with water! I am so very amazing!

Once the beans have been soaked, we can put them into a crock pot to cook all day for our dinner that night. 

How to Cook Beans in a Crock Pot

How to Cook Beans in a Crock Pot

1. At night before bed, put about 4 cups of any variety of beans into a pot with 6-8 cups of water. 

2. Splash in a little vinegar. It’s supposed to help with the toots. I offer no guarantees.

making beans1

3. Let the beans soak overnight.

4. Strain and rinse the beans in the morning. Put them into a crock pot and cover them with fresh water.

5. Add a couple of chopped onions to flavor the beans. This is optional but yummy and recommended.

6. Cover and cook the beans on low for 8-10 hours or until beans are tender. 

multitasking 5

At this point, you can enjoy your beans in any way you enjoy beans. Our favorites are:

What are your favorite ways to eat beans? Please tell me about your morning brain vs. your night brain. Which works better for you?

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Easy Raspberry Pancake and Waffle Syrup Recipe – Two Ingredients!

Easy Raspberry Pancake and Waffle Syrup

I just priced it. An 8.5 ounce bottle of Raspberry Syrup costs $6.99. But neener-neener, I just made some for pennies.

Now granted, I got the raspberries for free – although we did pick them ourselves – and time is money, so there’s that. We got fresh air, sunshine, time with friends, and a bit of a workout while picking (swatting bugs) – so I’m going to go with priceless on this endeavor.

Friends, let us not ever pay seven bucks for a tiny bottle of sugary syrup. Let us, instead, save oodles of money by making our own. Let us keep the ingredients healthy. Let us drizzle this good stuff all over our pancakes and waffles, and even top it with homemade whipped cream. Then let us rejoice together at the amazing deliciousness of this treat.

Easy Raspberry Pancake and Waffle Syrup - Only Two Ingredients!

Check out what I finally, finalllllly set up for you here! I seriously should have done this five years ago, but by default it fell low on my to-do list. Therefore, I skipped some housecleaning this weekend and got this done. Seeing as cleaning isn’t my fav, this to-do list swap was perfectly okay with me.

Little by little I’ll switch over all my hundreds of recipes to be easy to read and print like this. You can even leave a recipe review after you give it a try! It is too fun.

Easy Raspberry Pancake and Waffle Syrup Recipe - Two Ingredients!
Prep time
Cook time
Total time
Serves: 6
  • 3 cups fresh or frozen raspberries
  • 2 Tablespoons sucanat
  1. In a saucepan, stir raspberries and sucanat over medium heat for about 10 minutes, stirring occasionally until the berries are tender and the ingredients have formed a syrup.
  2. Serve warm over pancakes or waffles.

If you need some pancakes or waffles to go with your Raspberry Syrup, here are our favorite recipes:

Hope you are enjoying fall weather, fall food, and fall um…what else? What do you love about fall? I’d have to say it’s all pretty fun except for the way fall soccer season makes our shoe closet smell absolutely terrifying. Ask me how I felt when I realized that all of the York College cheerleaders came into my living room and walked right by the open – OPEN – closet door before I realized that one of my boys had left it that way. Messy closet aside, I just hated that they had to be put through the torture of breathing in the green cloud. No one died, and we are grateful.

One of my boys said that he feels it’s best to leave the closet door open so that it can air out. This is a great idea except for how that creates 3,000 square feet of stink throughout our entire house (notice the double meaning on the word feet there). SHUT THE CLOSET DOOR already. Or maybe burn the shoes.

Friends, you are so sweet to hang out with me here. You all smell so good and you are so nice. Here you came by for a Raspberry Syrup recipe and I share all the gross details of my happy life.

Raspberry Syrup smells oh so sweet. It also tastes good. And look! I installed a new easy-to-use recipe reader and printer-outer.

That was me, distracting you and taking you back to the good parts of this post. Love ya.

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Make Your Own “Nesquik”

Homemade Nesquik

Want to know something about Chocolate Milk?

Nobody needs it. It’s not a health food. We probably shouldn’t drink it.

Yet I still have a homemade “Nesquik” recipe to share with you. Why?

Because it’s fun, because it’s tasty, and because some people love their chocolate milk. So if you at least had an option to drink a healthier version of chocolate milk, wouldn’t that be nice?

Here’s the info I found on the official Nesquik website. This is what you find in the store-bought variety of the powdered mix…


What’s with all that stuff in there? If you can possibly imagine, I just learned to make a chocolate milk mix with the simple yet magical ingredients I like to call cocoa and sugar. For real? Are we sure we can have our chocolate milk without adding some niacinamide? Because I just don’t know.

Here’s how easy this is: You put your cocoa and sugar in a jar, then you add two dashes of salt – which is a fun little ingredient that enhances the sweetness and completes the package. Shake it up, and you’ve got a fine little treat – if you think you can get along without the copper gluconate. (I am having the best time listening to all of you try to pronounce these words as you read.)

Homemade Nesquick

1/2 cup cocoa powder (they’re still offering a 25% off Amazon coupon on Nativas organic cacao powder!)
1 cup sucanat
2 dashes of salt (I use Redmond Real Salt)

Put all ingredients into a pint sized jar. Put a lid on and shake the ingredients until they are well mixed. To make chocolate milk, add 1-2 Tablespoons of mix to a 12 ounce glass of milk. Stir well.

And that’s it. Making Homemade Nesquik will take less effort than finding your missing shoe.

Make Your Own Nesquik

My boys were thrilled with this fun treat, so I went ahead and made a half gallon of chocolate milk. The next morning was chilly, so I used the mix to make hot chocolate. (Just warm the milk, then stir in the milk as directed above.)

What’s your relationship with chocolate milk? 

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