Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Simple 5-Minute Cheesy Hamburger and Potatoes

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Add this Simple 5-Minute Cheesy Hamburger and Potatoes recipe to the growing list of reasons it is awesome to have a stash of frozen hashbrowns waiting in the freezer!

Around here, we like our recipes to be both easy to prepare and made with real food. Why?

Because loving God and loving people is more important than well, anything else in this world.

(Matthew 22:36-40)

Therefore, we’re learning to do everything possible to keep our food as nourishing as possible, all while preparing it as quickly as possible. This frees up our time and energy to spend doing what God calls us to do each day.

Frozen Hashbrowns for the win!

I shared in this post about my happy hashbrown find and why I now rely on it for a healthy, convenient option. (In summary, Mr. Dells frozen hashbrowns has one ingredient: Potatoes. Beautiful!)

Since discovering these, I’ve come up with a variety of fun Hashbrown Casseroles that my family loves and that take only a few minutes to put together. Many can be made either in the oven or in the crock pot, which means I can make adjustments based on what we have going on each day!

Other super easy (but still real food) Hashbrown Casseroles I’ve shared:

Today we’re adding 5-Minute Cheesy Potatoes and Beef to the list! How can this be made in 5 minutes? Well, with our trusty frozen hashbrowns of course. And also, IF you follow this handy trick of cooking hamburger meat ahead of time, then all you have to do is pull out cooked meat, add it to your crock pot or baking dish with the other ingredients, and in 5 minutes, dinner is ready to bake!

Simple 5-Minute Cheesy Potatoes and Beef

Simple 5-Minute Cheesy Potatoes and Beef
 
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Serves: 6-8
Ingredients
  • 1-2 pounds ground beef
  • 30-ounces frozen hashbrowns (or 5 medium potatoes sliced thinly)
  • 2 Tablespoons dried minced onion
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 3 cups shredded cheese (we use Colby jack)
  • ½ cup chicken or beef broth
Instructions
  1. Brown hamburger meat in a skillet on the stove-top.
  2. In a large crock pot, layer ½ of the potatoes followed by ½ of the cooked meat.
  3. Sprinkle with 1 Tablespoon minced onion, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon sea salt, and 1½ cups shredded cheese.
  4. Repeat with another layer of potatoes, meat, seasonings, and cheese.
  5. Drizzle broth over the ingredients and put the lid on the crock pot.
  6. Cook on "Hi" for 4 hours.

Need some veggies to go with this meal. YES. Always. :) Here are my favorite easy ways to prepare veggies to go with our meals!

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17 Real Food Recipes That Use Pumpkin Spice

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Pumpkin Spice recipes tend to be full of sugar and empty carbs. So today, how about I give you 17 Real Food Recipes that use Pumpkin Spice? They are low in sugar, nourishing, and absolutely tasty!

Pssst! Not into Pumpkin Spice? Here are 36 fabulous Chocolate Recipes. Hey, I’m here for ya.

Did you see this list of 40 Real Food Fall Recipes? That list includes many of the recipes listed here. But I thought it would be fun to pull out the recipes that featured pumpkin and pumpkin spice!

Before diving into the Pumpkin Spice recipe list, you will first need my Pumpkin Spice Recipe. In a pinch, you can substitute 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg for 1 Tablespoon of Pumpkin Spice. But to make life easier and the holiday season more delicious, bookmark and pin the following:

Pumpkin Spice Recipe

Now that you have that, you can make any and all of the following fabulous recipes. These are great for breakfast, snacks, desserts, parties, holiday feasts, and any time of the day you have a cup of coffee or tea in your hand.

17 Real Food Recipes That Use Pumpkin Spice

  1. Overnight Pumpkin Spice French Toast Casserole (Such a wonderful recipe to put together at night, then bake and serve to guests in the morning!)
  2. Super Moist Sour Cream Pumpkin Bread
  3. Pumpkin Spice Roll-Out Cookies (Simple and sweet, one of my favorites!)
  4. Pumpkin Chocolate Chip Bread
  5. Pumpkin Chocolate Chip Muffins
  6. Pumpkin Donuts (I make these all year round as an excuse to feed my kids a vegetable for breakfast.)
  7. Warm Pumpkin Custard (Oh yes, you should drink your pumpkin.)
  8. Simple Pumpkin Pancakes
  9. Pumpkin Chocolate Chip Cake
  10. Pumpkin Pecan Pie Squares (Such a fun combination of two holiday favorites.)
  11. Pumpkin Pie
  12. Pumpkin Breakfast Cake
  13. Pumpkin Cheesecake (Making life better, one delicious bite at a time.)
  14. Pumpkin Pie Bars (These are a Thanksgiving tradition at our house.)
  15. Pumpkin Cream Cheese Muffins
  16. Easy Pumpkin Cheesecake Muffins (With chocolate chips on top. Amen.)
  17. Flourless Pumpkin Muffins (Flourless and fabulous!)

What are your favorite Pumpkin Spice recipes?

Easy Chocolate Cream Cheese Marble Cake (Low Sugar, Whole Grain)

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Not too sweet, but still sweet enough: That’s what my taste-tester husband had to say when he first dug into this Easy Chocolate Cream Cheese Marble Cake.

Oh, and did I mention that he dug into said cake before I’d had a chance to take a picture of it for you? The nerve! ;) Here I’ve been blogging for almost 11 years and everyone in the house knows to say, “Can I eat this or do you need a picture first?” Somehow, the cake looked too good. It was much too tempting. That and the poor dear was too tired and hungry to consider my picture-taking needs.

So there he was, spooning bites into his mouth while my jaw dropped to the floor and I mumbled something like, “oooohhh, I was going to take a picture of that…” Oops {sheepish grin through a mouthful of cake}.

Seeing as the world didn’t end – not even a little bit – I told him he might as well grab himself a second piece. Which he happily did. And then he gave the cake a glowing review, which I told him I would share with all of you….AFTER I threw him under the bus for ruining my picture. Ha.

So Matt’s praise of the Easy Chocolate Cream Cheese Marble Cake is this: “I love that it tastes so good, but that it isn’t super sweet! The cheesecake fits in perfectly with the chocolate cake and you should definitely make this again. Also Laura, you are so beautiful and practically perfect in every way.” (There’s a small chance I don’t remember his exact quote so I embellished as I saw fit. It is my blog after all, and Matt ate my cake before I had a chance to take a picture.)

Trust me when I say that this cake, in its whole form is super pretty with its cheesecake marbling through the chocolate. I agree with Matt that it is the perfect level of not-too-sweet-but-just-sweet-enough. And it’s cheesecake and chocolate together, so basically that is perfection in a pan.

Easy Chocolate Cream Cheese Marble Cake

Easy Chocolate Cream Cheese Marble Cake (Low Sugar, Whole Grain)
 
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Serves: 12-18
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat or brown sugar
  • dash of sea salt
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 2 eggs
  • Cream Cheese Marble Filling:
  • 16-ounces softened cream cheese
  • 2 eggs
  • 3 Tablespoons real maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, salt, and baking soda.
  2. Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
  3. Pour liquid mixture into the bowl with the dry ingredient mixture.
  4. Stir well.
  5. Add sour cream and eggs, mixing well.
  6. Pour batter into a 9x13 inch baking pan.
  7. Blend Cream Cheese Filling ingredients in a blender or with a hand mixer until smooth.
  8. Drizzle mixture over the unbaked chocolate cake.
  9. Use a butter knife to swirl the filling throughout the cake batter.
  10. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

For the record, I took my Low Sugar Super Moist Chocolate Cake recipe and mixed it with my Mini Crustless Cheesecake recipe to make this Easy Chocolate Cream Cheese Marble Cake.

Give it a try! And maybe take a picture to send to me if you can possibly take one before someone in your family digs into it. :)

Easy Blueberry Cheesecake Muffins

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If you haven’t tried any of these varieties of Cheesecake Muffins, well, why?? They are beyond delicious! Perhaps it’s because you’ll been waiting for these Blueberry Cheesecake Muffins to show up?

Having a layer of cheesecake on top of any of these muffins is incredibly delightful. And when you eat one whilst sipping coffee or tea? Well, it might as well become a National Cheesecake Muffin Holiday. Truly, the joy. It cannot be measured.

Here is the running list of the other Cheesecake Muffin varieties we’ve shared recently:

And now for the latest!

Easy Blueberry Cheesecake Muffins

Easy Blueberry Cheesecake Muffins
 
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Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted coconut oil
  • ¾ cup frozen or fresh blueberries
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, and melted coconut oil, stirring until ingredients are combined.
  3. Fold in blueberries.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  6. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  7. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

 

**Do you have our Simple Mixes to Save the Day eBook yet? Grab it so you can save time and energy by using the Muffin Mix for this recipe!! I LOVE having these mixes on hand!!!

Simple Mixes that Save the Day
Simple Mixes that Save the Day
Get our 7 amazing whole grain, low sugar mix recipe - from brownies to breads! Use them to make 22 varieties of delicious, simple baked goods for your family and guests!
Price: $7.95

What is your beverage of choice while eating baked goods like muffins? (My favorite is this coffee with a little cream stirred in!)

Simple Creamy Layered Enchiladas (For Oven or Crock Pot)

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How simple are these Creamy Layered Enchiladas? Well, I was able to throw them together in just five minutes before running out to church on a recent Sunday morning. So I’d say they’re pretty simple!

This recipe is simple in and of itself, but if you happen to have hamburger already cooked and waiting to be used, then you really can throw the rest of this together in just five minutes. (Or use pre-cooked chicken if you prefer!)

There are two great options for cooking this casserole: Crock Pot or Oven.

I use the Crock Pot on days I don’t want to heat up the house with the oven or on Sundays when I want to have our meal ready and waiting when we get home from church. I use the oven when I have these enchiladas made up ahead of time in a casserole dish. Then all I have to do is slide it into the oven and let it bake while I get other work done!

Simple Creamy Layered Enchiladas

Simple Creamy Layered Enchiladas (For Oven or Crock Pot)
 
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Serves: 4-6
Ingredients
  • 1 pound ground beef
  • sea salt to taste
  • 2 cups salsa
  • 1½ cups sour cream
  • 2 cups shredded cheddar cheese, divided
  • 8 whole wheat flour tortillas (or corn tortillas)
Instructions
  1. Brown meat. Stir in salt, salsa, sour cream, and ½ cup of cheese.
  2. Lay 4 tortillas in the bottom of a 9x13 inch baking dish.
  3. Spread half of meat mixture over tortillas.
  4. Layer again with the 4 remaining tortillas.
  5. Spread remaining meat mixture over tortillas.
  6. Top with 1½ cups cheese.
  7. Bake uncovered at 350° for 20-25 minutes.
  8. OR Layer ingredients into a crock pot. Cook on Low for 6-7 hours or on Hi for 4 hours.

 

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Sweet and Simple Buttery Almond Cookies (4 Ingredients!)

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Once upon a time I decided I wanted the delicious flavor of Almond Extract in a light and buttery cookie. So I mixed up these Sweet and Simple Buttery Cookies and I subbed Almond Extract for Vanilla Extract. Just like that, we had a batch of Buttery Almond Cookies. Recipe tweaks? They can be ridiculously easy. (Just like the recipe I’m about to show you!)

Recently one of my favorite 6th grade girls was at our house visiting. She LOVES cooking (almost as much as I do), so as she tasted each item of food from our table that day, she asked about the ingredients and how I had made it. Super cute!

Later, she told her mom, “Ms. Laura’s recipes are all so simple. Most of them only have 5 or fewer ingredients!” Her mom laughed with the proclamation, because you see, her mom is the one that designed this book for me:

Indeed. All of Ms. Laura’s recipes are simple, and many of them do only use five or fewer ingredients. High fives all around!

You’ll find our High Five Recipes eBook here, and you’ll love it because there are 111 recipes that come together in no time. Meanwhile, we’ve got a new cookie recipe to share, and it uses only 4 little ingredients!

If you’ve tried our Sweet and Simple Butter Cookies recipe, you’ll see that this is the exact same recipe with a key flavor ingredient switched. Sub vanilla extract for almond extract and suddenly the taste of this cookie changes significantly. I can’t decide which I like better, but it doesn’t matter because they are both buttery and light, low in sugar, and delicious! How fun that one little tweak creates a brand new cookie!

Buttery Almond Cookies

Sweet and Simple Buttery Almond Cookies
 
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Serves: 15-18
Ingredients
  • 1½ cups melted butter
  • ⅓-1/2 cup sugar (raw, white, brown, or sucanat)
  • 1 tablespoons almond extract
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream butter and sugar together in a bowl.
  2. Stir in almond extract.
  3. Mix in flour until well combined.
  4. Scoop Tablespoon-sized balls of dough onto cookie sheets.
  5. Press the dough down with your fingers or a fork.
  6. Bake in a 350 degree oven for 8-12 minutes or until cookies are golden brown.

 


Enjoy these cookies with a cup of tea or coffee. Enjoy them with a friend. Enjoy them during quiet time with God.

Get 111 more High Five Recipes to simplify your real food kitchen!

High Five Recipes
High Five Recipes
Simplify your kitchen! These 111 recipes all use only 5 or fewer real food ingredients. High quality recipes, five or fewer ingredients. It doesn't get any easier than this! Download this eBook right away!
Price: $9.95

Simple One Dish Chicken Florentine (For Instant Pot or Crock Pot)

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You guys. This entire, delicious meal takes me only 7 minutes of work to prepare. 7 minutes to make One-Dish Chicken Florentine. Meat, pasta, and veggie all in one dish. With 7 minutes of total prep time. Hoorah!

Now, I can’t say for sure because I don’t know the specific needs of the picky people in your life. But I dare say that even picky people might not mind the spinach in this dish. Why? Because you can’t taste it. It doesn’t really create a weird texture. It really just adds color variety (and hidden nutrients, shh!).

I personally like to serve a tossed salad on the side of this dish, because the more greens, the merrier. But in a pinch, just serve this quick-to-make dish all by itself and you’re golden!

Can we all stand and applaud the fact that we don’t have to precook our chicken or pasta when making this? That’s why it only takes 7 minutes of prep time! Raw chicken, uncooked noodles, dump it all into an Instant Pot or Crock Pot and dinner takes care of itself!

Simple One-Dish Chicken Florentine

Simple One Dish Chicken Florentine (For Instant Pot or Crock Pot)
 
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Serves: 6-8
Ingredients
  • 1½ pounds boneless chicken thighs or breasts
  • 3 cloves fresh garlic, minced or 1 Tablespoon garlic powder
  • Sea salt to taste
  • 6 cups fresh spinach leaves
  • 16-ounces whole grain spaghetti (uncooked)
  • 2 cups heavy whipping cream
  • 4 cups chicken broth
  • 3 cups shredded mozzarella cheese
Instructions
  1. Cut chicken into bite-sized pieces. (I use kitchen shears for this which makes it super fast!)
  2. Place prepared chicken in the bottom of your Instant Pot or Crock Pot.
  3. Sprinkle with garlic, salt, and spinach leaves.
  4. Break spaghetti noodles in half and place on top.
  5. Pour on chicken broth and cream.
  6. Top with shredded cheese.
  7. Seal Instant Pot and cook on the "Poultry" setting for 15 minutes, doing a quick release after the time runs out.
  8. OR Cook in a Crock Pot on low for 6 hours.
  9. Stir and serve.
  10. Garnish with grated parmesan if you like!

Don’t have an Instant Pot? I held back for years before jumping on the bandwagon. But now that I have one I LOVE how much time and energy it has saved me in the kitchen. This Chicken Florentine is just another recipe to prove how great my Instant Pot makes my real food kitchen life.

But a Crock Pot works too, and will still allow you to create this recipe with just 7 minutes of effort, so use whatever you have!

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Mini Crustless Lemon Cheesecakes (Low Sugar!)

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I’ve been wanting to try this Mini Crustless Lemon Cheesecakes recipe idea for months! (Apparently my to-do list is a little bit backed up?)

Why did it take so long to finally give these a try? Goodness, I don’t know. Life. People. Ministry. Unexpected foster care in our home. Graduation. Soccer season. Church camp. Moving not one but TWO sons into the college dorm in August.

We never quite know what God has for us each day, do we? It’s fun to look forward to learning what He has planned. So what if it takes six months to get around to trying a new recipe? Good things come to those who wait.

I met a new friend at my kids’ homeschool basketball tournament back in March. She said, “I make your Mini Crustless Cheesecakes all the time, but I always add lemon. You should try it! And top it with fruit!” Oh man, did that sound good.

Of course I couldn’t wait to try it and share the idea with you!! Except that I did wait. Six entire months.

So here we are, without further ado, and without any more delays (says the girl who actually started writing this post back in July…).

Mini Crustless Lemon Cheesecakes

Mini Crustless Lemon Cheesecakes (Low Sugar!)
 
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Serves: 12
Ingredients
  • 16 ounces softened cream cheese
  • 3 Tablespoons lemon juice (or the juice of one lemon, plus zest if you like!)
  • 2 eggs
  • 2 Tablespoons maple syrup or sugar
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour into 12 muffin cups.
  3. Bake in a 350 degree oven for 20 minutes.
  4. Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
  5. Transfer cheesecakes to the fridge and chill for at least two hours before serving.

Add fresh or frozen fruit to your cheesecakes for an added burst of flavor.

P.S. I find it easiest to bake my Mini Cheesecakes in a silicone baking pan like this. Once they’ve cooled, they pop right out and the pan is super easy to wash out!

The BEST Way to Make Mashed Potatoes in the Instant Pot

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Sometimes a girl thinks she is onto something when she learns to make Mashed Potatoes in the Instant Pot. Then her friend Leesa is like, “Girl, you have to try it my way instead.” And then you try making Mashed Potatoes Leesa’s way and you fall down dead.

How is it that the best foods we all love can actually taste even better when we tweak a few ingredients and methods? Can it be that these Mashed Potatoes take so little effort to make? And is it actually possible that making Mashed Potatoes in the way I am about to describe actually adds more nutrients to this delicious dish?

Yes. So these potatoes are better tasting AND better for us, all without any extra work. Hoorah!

The BEST Mashed Potatoes in the Instant Pot

What takes these great Mashed Potatoes in the Instant Pot from good to BEST? Chicken broth. Indeed, instead of simply cooking our potatoes in water, then draining and adding milk and butter later – we are going to cook the potatoes in chicken broth and milk. No draining needed! The nutrients and flavor absorb into the potatoes, we mash them and add butter and salt, then voila. Amazing Mashed Potatoes in the Instant Pot!

NOTE: Never fear the fat! These are full of good fats, so let’s emphasize the GOOD in that sentence. Broth, real butter, and whole milk are all good, nourishing foods. Our brains need good fats for good health. So give a cheer for mashed potatoes that taste amazing and offer great nourishment too!

Don’t have an Instant Pot?

Make these in the Crock Pot instead! Cook on low for 8-10 hours or hi for 5 hours. Mash, add butter and salt, and serve!

Wait. You don’t have an Instant Pot?

I was with you for years, putting it off forever, not wanting to jump on the Instant Pot bandwagon. Then so many worked to convince me that I finally jumped. I’ve found that investing in this lovely appliance truly has saved me time and energy in my real food kitchen.

I LOVE my 8-Quart Instant Pot (because I always make large amounts of food). Some prefer the 6-Quart Instant Pot because it comes to pressure faster.

Beyond the mashed potato, my favorite way to use my Instant Pot is to cook 5-7 pounds of frozen hamburger meat in 30 minutes. For real!

And now for my friend Leesa’s wonderful Mashed Potato recipe and instructions!

The BEST Mashed Potatoes in the Instant Pot

The BEST Way to Make Mashed Potatoes in the Instant Pot
 
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Author:
Serves: 6-8
Ingredients
  • 5 pounds Yukon gold potatoes
  • 1 cup chicken or beef broth
  • 1 cup whole milk
  • Butter to taste (I use one stick)
  • Sea salt to taste
Instructions
  1. Wash and quarter potatoes.
  2. Put them onto the trivet inside your instant pot along with the chicken broth and milk.
  3. Seal and cook at high pressure for 10 minutes.
  4. Quick release the pressure.
  5. Don't drain the liquid!
  6. Add butter and salt to your liking (the more butter the better, I always say!)
  7. Mash with a potato masher and serve!

These Mashed Potatoes are a must try! Let me know what you think!

Simple Baked Beans Recipe

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I love that Simple Baked Beans is such an easy side dish to put together and pair with so many great meats and veggies!

Truly, it is the simplest of foods that make our meals so much better! (Did you download our Simple Ingredients for Simple Meals list yet? It’s FREE! And oh so helpful!)

These Simple Baked Beans take little effort, and are just sweet enough to make us all fall in love. I love adding these as a side dish (along with other veggies and fruits) to a basic meaty main dish.

Consider these Simple Baked Beans when you decide what to serve with any of these Simple Meals recipes:

Phew, so many possibilities!!

If you haven’t joined Simple Meals yet, I encourage you to take the plunge! We do all the planning for you, then provide you each week with a beautifully laid out menu plan, grocery list, side dish ideas, bonus recipes, and so much more. Every week. For one dollar. Seriously.

Get a sample Simple Meals menu plan here.

As for these Simple Baked Beans, you’ll love having this recipe in your back pocket to add protein and goodness to your Simple Meals.

Ready for the super simple recipe? Soak and cook your own beans, or keep some canned beans on hand to throw these together at a moment’s notice.

Simple Baked Beans

Simple Baked Beans Recipe
 
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Author:
Serves: 6-8
Ingredients
  • 32-ounces canned pork and beans (or soak and cook your own pintos or navy beans!)
  • ¼ cup ketchup (give or take)
  • 1 Tablespoon prepared yellow mustard
  • 3 Tablespoons dried minced onion
  • 1 Tablespoon honey or brown sugar (optional)
Instructions
  1. Stir ingredients together in a 8x8 inch baking dish.
  2. Bake uncovered in a 350 degree oven for 45 minutes or until bubbly.
  3. (In a hurry? Cook in a pot on the stove for 10-15 minutes in a pinch!)

I love that if I plan ahead, I can bake these in the oven. Or if I need to throw these together in less time (story of my life), I can simply stir this recipe into a pot and heat it to bubbly on the stove. So simple and good!

P.S. Make these beans into a main dish by adding leftover cooked hamburger and/or cooked bacon!