Heavenly Homemakers Recipe and Cooking Tips Parade – Share YOUR Recipes!
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I just can’t thank all of you enough for making this week SOOOOOO much fun! All of your comments and participation have been so great! After all of this, I haven’t even come close to running out of recipes to share…in fact several more recipe requests have come in this week. There is NO END to great, healthy recipes!! Just in case you wanted to see quick links for all of the recipes in our parade this week, I’ll put them together for you here:
- Healthier Rice Crispy Treats
- How to Cook Brown Rice
- Cottage Cheese Ideas
- Italian Pasta Bake
- What to do with Butternut Squash
- Powdered Sugar with Sucanat
- Barbecue Brisket
- Chocolate Fudge Frosting
- Buttermilk Whole Wheat Chocolate Cake
There are still FIVE more winners to be chosen in the Parade Giveaway, so keep those comments coming in. PLUS, for more chances to win, each recipe you link up or share in the comments on this post will be counted in the drawing!! (You don’t have to share a recipe in the comments section, but you sure can if you want to!) Also, be sure to sign up to win awesome Stainless Steel Bakeware from Paula’s Bread! I will draw the remaining giveaway winners and post them Saturday morning at precisely wheneverIgetaroundtoit-o’clock.
Okay everyone…it’s your turn now!!! What recipes have you been wanting to share with all of us? If you have a blog, link up your awesome recipes. You can link as many as you would like to share!! Here’s what I would prefer for each of you that link up:
- Please don’t link to your main blog page, link your actual recipe post so we can find it easily.
- Let us know what recipe you are sharing in your name/title, for example: Laura @ Heavenly Homemakers (Turtle Soup)
- In your recipe post(s), please link back to this recipe parade so that your readers can come join the fun and discover new recipes too! You’re welcome just to copy and paste the following: You’ll find all kinds of new recipes this weekend at Heavenly Homemakers Recipe Parade!!
If you don’t have a blog, please feel free to share your recipes in the comments section!
(I don’t really have a recipe for Turtle Soup -sorry if I got your hopes up.)
Okay, are you ready? Start linking and visiting everyone’s blogs to learn more recipes!! Woohoo…I love a parade!!!
I’m loving these great recipes in your parade! I’m sharing my Starbuck’s Pumpkin Scones with a healthy twist. BTW, I make my own powdered sugar, too (as shared in this post).
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Thanks so much for all the great tips and recipes this week. Looking foward to the reader recipes!
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Thanks Laura.I’m grateful for all your tips. Especially powdered sugar from Sucanat!
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Thanks for hosting! Looking forward to some more great recipes!
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This soup is so amazing and basically free. You cant beat that at all. Hope someone enjoys it!
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Laura, now you can make homemade marshmallows! I did the experimenting for you (and others)last weekend so now you just have to try ‘em!!
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Danielle B Reply:
October 29th, 2010 at 7:43 am
Kelly it linked to cabbage and homemade sausage. Did I miss the marshmellows?
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Kelly Reply:
October 29th, 2010 at 8:43 am
Try the link I put up right after – I accidentally put the wrong link in. Sorry! :) in. :) Sorry
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Oops! Sorry for the wrong link, but the first recipe is great, too! Fiesta Cabbage.
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I’ll be back later w/a recipe or two. I just wanted to say I’m sad this week is over! (boy, I never say that often lol) I loved all the recipes! (I haven’t tried them, but enjoyed reading them)
Can you have it next week too? Pretty please!
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Laura Reply:
October 29th, 2010 at 7:42 am
OH MY!!! I’m so glad you’ve loved the week. I have too – it may have been my most fun blogging week EVER!!! I will for sure do it again sometime. But not next week. :) My house is a pit after this week!!! Scary!
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Danielle B Reply:
October 29th, 2010 at 7:45 am
Bummer.. but I’ll live lol. It has been fun. And now I’m enjoying reading all the recipes from the link ups! Yummmmm. so glad I’m goign to the store today. Adding ingredients to the shopping list, as I type!
My house is a pit too… but not from blogging… just a busy busy week!
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Thank you so much for a great week. Your recipes are always my favorite. Feel free to keep them coming.
Pam
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I love a good recipe swap! I shared my apple butter recipe. I make it every year:)
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I’m going to be camped out here for a while. You don’t mind, do you? Looking forward to some new items for my meal list!
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I’ve loved your little parade! :)
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I love finding new recipes – thanks for letting everyone share!
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That cake looks amazing! I think I would drive to Nebraska just for a bite!!! YUM-O!!!
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There’s nothing better than getting recipes directly from people then you KNOW they’re good!
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I don’t have blog yet…but here is a recipe that I have tweaked from a few different places and think I have finally come up with a winner. It is cheap and healthy and could be made for snacks or breakfast.
Healthy Chocolate Chip or Oatmeal Raisin Cookies
½ cup butter, softened
½ cup applesauce
¾ cup brown sugar
2 eggs
1 t. salt
1 t. baking soda
1 t. vanilla
½ cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
1 can chick peas, pureed
1 cup raisins or chocolate chips or raisins
Mix butter, applesauce, brown sugar, eggs, salt, soda, vanilla and buttermilk. Stir in flour, oats and chick peas. Fold in raisins or chocolate chips. Pour into two 9×13 baking dish or 1 large bar pan and spread evenly. Bake at 350 degrees for 20-30 minutes. Allow bars to cool in pan completely before removing cookies.
*One recipe fits Pampered Chef Large Bar Pan.
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melanie Reply:
October 29th, 2010 at 10:19 am
This one caught my attention, Heidi~ I’m not a fan of chickpeas, but pureed in cookies? This I’ve got to try! =) Thanks!
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Heather Eide Reply:
October 29th, 2010 at 11:08 am
I know it seems VERY wierd…but you really can’t tell they are in the cookies. I’ve been adding them to all my cookies and bars now. ENJOY and you’ll be getting a little extra protien! :)
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Thanks for hosting this fun parade of recipes! I’ve linked up a bunch of my favorites from my past Dr. Laura’s Tasty Tuesday posts. Enjoy!
Dr. Laura
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Awesome! This will be a great resource to pour over.
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oops, please delete #27 I messed up the title, leaving the Gumbo title in there and its just supposed to say Fruit Leather so I entered it again as #28. Thanks!
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Christy Reply:
October 29th, 2010 at 6:42 am
Yikes, I’m really confused now. I have no idea why 28, AND 29 are all messed up??? You can delete both of those. So sorry!
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Laura, I love all these new recipes. I can’t wait to start experamenting with them.
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Thanks for hosting such a fun parade! Now I just need to get into the kitchen!
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Thanks for all the great new recipes.
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So many recipes, so little time! I’ve been camping out here quite a bit lately also. And I’ll be checking out all the good recipe links here. Thanks for the fun week!
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Thank you so much for all these great ideas!!
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Spaghetti Sauce – nice and chunky!
1 lb meat – cooked and crumbled
1/2 an onion
2 tomatoes
3 cloves of garlic
1 Tbsp. sugar
1 Tbsp Italian seasoning
1/2 tsp pepper
1/2 Tbsp salt
1 1/2 cans tomato paste
1 1/2 cans of water (filled in the tomato paste cans
Cook on the stove for about 30 minutes while you make your pasta, bread, and salad. Just had it for dinner tonight (time difference)!
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I’m loving all the recipes! I wish I had a healthy one to share.
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Thanks for the wonderful parade! I enjoyed reading something new everytime I rocked my daughter to sleep (on my phone).
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life is so much better lived sharing food recipes among friends!! thank you for all the tips and ideas!!!
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I love this recipe that I’m about to share as does my husband the “must have meat to have a meal ” manly man. So do please give this a try.
Pumpkin Pasta (adapted from Everyday Food, December 2005)
Serves about 8
1 pound pasta – whatever you like
1 tbsp. olive oil
2-4 handfuls of chopped fresh or frozen spinach, kale or swiss chard (I used kale)
3 1/2 cups cooked and pureed butternut squash or pumpkin (not pumpkin pie filling)
3 1/2 cups chicken or vegetable broth
2-3 tbsp. pesto (or 2 ice-cube-tray pesto cubes)
2 tbsp. cornstarch or you could use physillium husks
2 tsp. salt
1/4 tsp. ground pepper
1/2-3/4 cup Parmesan cheese
1/2 cups sliced almonds I used walnuts
Cook the pasta according to the directions, drain and set aside. While the pasta is cooking, in a large skillet or pot, saute the spinach (or kale or chard) in the oil until it has wilted but hasn’t turned brown. Add the squash puree, vegetable (or chicken) broth and pesto, stirring to combine everything. Bring the sauce to a gentle boil. In a small bowl, measure out cornstarch. Add one cup of the simmering sauce to the cornstarch and stir well with a fork until the cornstarch has dissolved. Add this back into the sauce pan and continue stirring until the sauce has thickened slightly.
Remove the sauce from the heat and stir in Parmesan cheese, salt and pepper. Taste it and add more salt if needed. Add the drained and cooked pasta to the sauce and stir gently to coat pasta well.
Pour into a 2 quart baking dish and a 8-inch loaf pan (I’m not sure why this odd amount, please forgive me) greased with cooking spray. Top with almonds. Bake at 350 degrees for 30 minutes or until the top has browned slightly.
Devour. And do not feel guilty.
This is really super yummy and my kids ate it up as well – a win win in my house.
Have loved this week – thank you so much for everything you do.
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Here’s a recipe we love here but didn’t find it on your site:
Almond milk
Soak RAW almonds overnight in enough water to fully cover them. (add a vanilla bean if you’d like)
Drain water.
Dump into blender.
Add 4-5x as much water as almonds. (I do a 1c. of almonds to 5c. water)
Puree.
Add real maple syrup to taste.
enjoy!
For smoother milk, strain through muslin or fine sieve. You can use the almond puree in just about anything from meat to desert!
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Oh, and another one. We have had this for breakfast or dinner and would make a good lunch to.
Ingredients
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 pound Sausage – I used your recipe but with buffalo
1 pound cremini mushrooms, stemmed and sliced
Kosher salt
4 sage leaves, finely chopped
1/2 cup dry white wine
8 eggs
6 ounces Gruyere cheese, grated – I used parmesan
Directions
Special equipment: 8 (6-ounce) ramekins – I used muffin tins
Preheat the oven to 400 degrees F.
Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
Now thats an egg! I hope you enjoy.
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Can’t wait to look through all the recipes! I shared a recipe for a grain-free pumpkin muffin that I’ve been enjoying for breakfast lately.
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I took a Paula Deen favorite and made it healthy. We love Chicken and Dumplings!
4 quarts water
1 teaspoon Paula Deen’s House Seasoning
2 bay leaves
1 large onion, chopped
3 ribs celery, chopped
1 2 1/2-pound chicken
Dumplings:
2 cups white wheat flour mixed with 1 teaspoon salt
1 cup ice water
Directions
Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return deboned chicken to pan. Prepare dumplings and set them aside for a few minutes so they can rise. If desired, you can thicken the stock at little by mixing 2 tablespoons arrowroot powder or cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 30 to 40 minutes. Do not overcook.
Dumplings:
Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over center of pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
I also add a can of peas and carrots to up the vegetable count for the day or serve it on the side.
YUM!! warm comfort food.
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Danielle B Reply:
October 29th, 2010 at 11:36 am
For anyone who doesn’t know PD house seasoning is equal parts of garlic powder, salt and pepper in a shaker.
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Thank you so much for all of these great recipes! I’m especially excited to see all of the links of other healthy recipes! It’s so cool that the “theme” of this parade is food that tastes good AND is good for you! So many recipes I find are just not even real food at all… except when I come over here (which is everyday!) I can’t wait to go through all of those links!
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Very fun week, Laura! And mercy, so much to look through here. Thanks so much!
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Can’t wait to pour through all of these! I need some fresh recipes for my menu plans.
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Haven’t posted many recipes on my blog as I am usually on trying out other peoples he he ~ I did manage to find a couple :)
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This has been lots of fun, Laura! And now, so many MORE recipes to browse =)
Thank you!
I have linked up with Cookie Mama Cookies (glorified Toll House =)) and will add more as I’m able!
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Wow, can’t believe the week is over already! :(
I really can’t wait to check out these recipes!!! thanks Laura!
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Okay, I added a second recipe link ~ Chicken & Zucchini Casserole. I blogged about it last night as I was making it – with the ingredients I had on hand. SO, it could easily be tweaked again to suit your tastes and what you have available. The key to improving this recipe is to make a homemade white sauce or gravy instead of opening a can of C…. cream of whatever soup!
The original recipe is linked in my blog post, so that you can read and compare ingredients and methods.
Hope that helps!
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I don’t have a blog, but I love my crock pot and my whole family loves this split pea soup recipe.
Creamy Split Pea Soup with Sweet Potatoes
6 cups chicken stock
2 cups water
1 onion, chopped
4 cloves garlic, minced
2 cups/1 pound dried green split peas sorted and rinsed
3 cups or more sweet potato or yam, peeled and chopped
1 TBSP salt
2 cups or more diced ham(optional)
1 cup cream, whole milk, or half-and-half
Mix first 8 ingredients together in crock pot.(I use a 6-qt size for this recipe) Cover and cook on low for 9-10 hours or on high about 5 hours until peas and potatoes are tender. Stir in cream. Cover and cook on low about 30 minutes longer. Enjoy!
I have loved this week! Thanks for all the recipes!
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What a fabulous way to share recipes with people others who love real foods! This was the first time I linked with anything – hope I did it right. I’m kind of in a rush this morning heading out of town, but when we get to our destination, I will figure out how to link this page on mine.
Thank you so much for all you do! And ladies, thanks for all the wonderful recipes!
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The Best Ginger Snaps Ever
* 12 tablespoons butter, softened
* 1 1/2 cups sugar, plus an extra 1/4 cup
* 1 egg
* 1/4 cup molasses
* 2 cups flour
* 2 teaspoons ground ginger
* 2 teaspoons ground cinnamon
* 2 teaspoons baking soda
* 1/2 teaspoon salt
1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or waxed paper and set them aside.
2. Place the butter and 1 1/2 cups of the sugar in a mixing bowl. Beat with an electric mixer at medium speed until smooth, 2 to 3 minutes. Add the egg molasses and beat until combined.
3. Whisk together the flour, ginger, cinnamon, baking soda, and salt in a small bowl.
4. Slowly add the flour mixture to the butter mixture and beat on a low speed until the dough is smooth.
5. Roll pieces of the dough between your palms to form 1-inch balls. Dip the tops of the balls in the remaining 1/4 cup of sugar. Arrange the dough balls on the prepared baking sheets, sugar side up, 2 inches apart.
6. Bake the cookies until they are very fragrant and cracks appear on top, 8 to 12 minutes.
7. Cool the cookies on the cookies sheet for 5 minutes, then transfer to a wire rack to finish cooling. You can use the parchment paper again.
This is based on a recipe that I found years ago, although it’s morphed a bit over the years. This makes a delicious flavorful cookie with a chewy center. The classic ginger snap!
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Favorite things to make are… Heavenly Homemaker’s Homemade Ranch Dressing! If you haven’t made this, ladies, you’ve got to! You will never buy Ranch dressing again and you won’t want to order it when you go out to eat!
Also like to make a super simple salad… Beet & Apple Salad.
1 whole beet (golden or red, but red is prettier and has more flavor), peeled and chopped in a mini chopper
1 whole Granny Smith apple (with peel on!), chopped in a mini chopper.
Stir in bowl to combine and add orange juice (as dressing) to taste!
Tastes like cranberry sauce (without the added sugar) and goes with everything!
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This is such a great idea! Allrecipes.com has alot of great recipes, too, but they’re not near as healthy!
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Here’s a healthy and super fast snack idea (adapted from Simple Organic) that’s also great as a salad topper!
- 3 cups cooked organic chickpeas/garbanzo beans
- 2-3 Tbsp honey
- freshly cracked black pepper to taste
Preheat the oven to 400F. Roll the chickpeas around in a bowl with 2 Tbsp honey, then put them in a single layer on a cookie sheet. Sprinkle with freshly cracked black pepper to taste. Bake for 40 minutes, tossing them every 10 minutes. Let chickpeas cool completely before serving (they will crunch up after they cool).
There are a bunch of different seasonings you can use, but this combination really appeals to me :) Enjoy!
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Also, I had to say that this week has been so fun for me too!!! I’ve been working on feeding my family “real foods” since the beginning of this year and this week has exponentially expanded my recipe binder and my knowledge of cooking with real foods.
You’ve got to do this again sometime!!!!! Thank you so much!!!
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Thank you everyone for the great recipes. Lots to look at and try out.
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The bestest chili! I’m making this, this weekend! Going to be collllllllllld. (my momma’s chili)
2lbs ground beef, chicken or turkey (you could use 1 lb but hubby likes a lot of meat!)
2-3 cans of stewed tomatoes (no salt)
3 cans of petite diced tomatoes
2 cans of diced chili style tomatoes
1 LARGE can of kidney beans, and 1 veggie size can of kidney beans
salt, pepper, season salt to taste (I don’t measure–sorry)
dash of cayenne pepper or crushed pepper flakes
Brown the meat, season w/the seasonings, drain off any grease. Add the tomatoes one can at a time, season after each can, bring to boil, boil/simmer for 10 mins. Add the kidney beans and season again. Bring to boil. I like to have this going on the stove I let it go for 2-3 hrs over med-low heat, (or longer) stirring occasionally as to not burn. Or until the kidney beans are splitting open.
As it is cooling I will place a paper towel or two on top to soak up any grease that may have formed. This is dummy proof! Just taste it to make sure you don’t add too much seasoning.
You can add chili powder to it, but I don’t think it needs it. And my mom’s recipe didn’t have it as she doesn’t like chili powder. :-) Enjoy!
I use a large stock pot/dutch oven. It’s a one pot dish!
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This WAS a wonderful week! Thank you Laura! I am also thankful for all the ladies who sent in recipes, I am looking forward to reading them and trying them.
By God’s grace Laura, you really are a blessing!
Thank you.
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