Hallee the Homemaker

Loving a Life of Biblical Womanhood

Tag: Hallee’s Galley

Menu Monday 10 OCT 11 – Daniel Fast Week 1

Menu Monday 10 OCT 11 – Daniel Fast Week 1

Here’s the menu for my family for the week of October 10th. Last Wednesday night at church, our pastor called for us to begin a 40-day fast. Gregg and I prayed about it and decided that we would do a Daniel Fast. For the next few weeks, you will see a “vegan extreme” diet. We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor leavened bread. Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however. The boys will be eating our meals with us, but will have some meat and will have dairy.

For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, and unsweetened peanut butter with tortillas.

I pray that by sharing our journey with you, you will receiving a blessing from it.

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Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Recently, Gregg suggested a picnic for our date night. I posed the question on my personal Facebook wall and on Hallee the Homemaker’s Facebook as to what would be a good dessert for a night time picnic. A friend on my personal wall immediately came back with “Whoopie Pies.” It was intended to be a clever joke, but I thought it was brilliant. Only, whoopie pies are traditionally chocolate, and Gregg isn’t a huge chocolate fan. So, I thought, “I bet someone has made a red velvet whoopie pie.” A quick search took me to Liz at Hoosier Homemade – a long time resident of my blog roll and the site to which I often turn for cupcake ideas. This recipe was EASY. I adjusted it slightly. The cookies I made were big – this recipe gave me 6 whoopie pies. However, if I were going to make it again (and I will – maybe even today!) – I would cut the size in half to come up with 12 pies. I was working fast to get these in the oven so that they could cool in time to make for our date, so I did not take any pictures of the process.

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Fluffy Homemade Marshmallow Creme

Fluffy Homemade Marshmallow Creme

Every time I’ve made my own marshmallow creme for a recipe, be it for Homemade Fudge or the filling for Whoopie Pies, the flavor of the end result is so much better than if I’d used a jar of “marshmallow fluff.” It’s so easy to make that I haven’t bought the jar stuff in years. This recipe makes about 16 ounces, which is more than the equivalent of two jars.

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Menu Monday 03 OCT 2011

Menu Monday 03 OCT 2011

Here’s the menu for my family for the week of October 3rd. As far as desserts go, Scott has been begging me to make him some Red Velvet Cupcakes. I also have a ton of new cookie cutters, so I may make some Traditional Sugar Cookies as well.

It is my daughter’s mini-fall break. We have been at my parents’ house all weekend and will return home sometime tonight. While we’ve been gone, I’ve had a turkey breast defrosting in my refrigerator to make lunch meat for the week.

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Fabulous Supper Nachos

Fabulous Supper Nachos

My mom found this recipe in a magazine probably thirty years ago. This recipe is AMAZING. I don’ t know exactly what sets it apart from other hot nachos recipes, but something does. You won’t find a better dish to take to a party – this is probably the dish for which I’m most often asked for the recipe. They’re called “Supper Nachos” because they are a meal. They’re a family favorite.

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Homemade Refried Beans

Homemade Refried Beans

I never realized how easy it was to make refried beans. As much as we love Mexican food, I hate to think about how many cans of beans we’ve gone through. This recipe is great as a side dish or in any recipe that calls for refried beans. This recipe will make 2 cans worth (about 2 pounds).

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Seasonal Perspective

Now, on September 15th, I’m worn out. If I never see another mason jar or freezer bag again, it would suit me just fine. I have been slicing, dicing, cooking, peeling, preserving, drying, and freezing until I just don’t want to do it any more. Don’t get me wrong – God has provided and I am thankful. As much as I love the art of food preservation, I’m just ready for this season to be over. I’ve kept up with school, laundry, and scrubbing. The house is clean, but the picking up and general housekeeping maintenance has been ignored and the day-to-day clutter is about to take over, the classroom is chaos, and my kitchen may never recover. I still have suitcases on the floor of my bedroom from our trip to Ft. Wayne, Indiana, Labor Day Weekend.

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