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Peanut Butter and Chocolate were meant to be together. In a cheesecake. This is gluten-free at it's finest because you'd never know. A decadent indulgence that looks complicated but is a cinch to make and turns out every time! Promise. Scroll down for the Trim Healthy Mama version!
Peanut Butter Chocolate Cheesecake {No-Bake} Time: 25 minutes plus cooling Servings: 12 Gluten-free
Ingredients:
Crust:

• 1 cup almond flour
• 1/4 cup melted butter
• 1/2 cup sugar

• 2 8 oz. packages of cream cheese, softened
• 1 cup sugar
• 1 1/2 cups peanut butter
• 1 1/2 cups whipping cream

• 1 cup chocolate chips
• 1/4 cup whipping cream

• Salted peanuts

Indulge and enjoy!
And here's the Trim Healthy Mama version. You wouldn't know the difference, but it's a lot less fattening without the sugar.
THM Peanut Butter Chocolate Cheesecake Time: 25 minutes plus cooling Servings: 12 Satisfying. Gluten-free.
Ingredients: Crust:

• 1 cup almond flour
• 1/4 cup melted butter
• 2 tsp Truvia

• 2 8 oz. packages of cream cheese, softened
• 6 1/2 Tablespoons Truvia
• 1 1/2 cups peanut butter
• 1 1/2 cups whipping cream

• 6 ounces (1 cup) dark chocolate
• 1/4 cup whipping cream
• Truvia to sweeten, if desired.

• Salted peanuts

In the interest of full disclosure, some of the links in this post are “affiliate links.” This means if you click on the link and purchase the item, I receive an affiliate commission. I only recommend products I use personally. Your purchases through these links help support Growing Home. Thank you for your continued support!
Linking to: Raising Homemakers, Deep Roots At Home, Raising Arrows, A Wise Woman., Walking Redeemed, The Better Mom, The Modest Mom, Stacy Makes Cents,Gluten-Free Wednesdays Nourishing Joy, Skip to my Lou

These recipes are reprinted with permission from the authors.

Just Like Wheat Thins Crackers | Trim Healthy Mama,
I had my doubts about this recipe. "Just Like Wheat Thins?!" Yeah, right. You need refined flour and sugar to achieve that kind of deliciousness, don't you? Apparently not. These crackers are amazing and taste like the real thing I can't seem to keep our house stocked though - they disappear quickly!

• 3/4 cup flax meal
• 3/4 cup almond flour
• 2 egg whites
• 2 Tbsp. nutritional yeast
• 1 Tbsp. parmeasan cheese
• 1/4 tsp sea salt
• dash of black pepper, onion powder, and garlic powder
• 1 Tbsp olive or coconut oil
• 1/2 tsp baking soda

Fooled Ya Pizza | Trim Healthy Mama,
I've always felt bad for Brad who used to eat cardboard-like gluten-free pizza crusts while we enjoyed the gluten packed version! I had heard rave reviews about this cauliflower crust from other mamas on the Trim Healthy Mama plan and decided to give it a try even though it sounded pretty gross. Boy, was I wrong! Our entire family enjoys it just as much as the real thing! You'd never know cauliflower was the magic ingredient!

• 1 bag (16 oz.) frozen cauliflower (I used fresh)
• 3/4 cup egg whites
• 2 cups skim mozzarella cheese
• sea salt and other seasonings (I used Epicure's Pizza seasoning blend)
• pizza sauce and other pizza toppings (I used pepperoni, green pepper, red onion, cheddar and mozzarella cheese)

Add egg whites and pulse again.
Add cheese and other seasonings (sea salt, Italian seasoning, onion and garlic powder). Mix ingredients together well with a spatula.
Line a cookie sheet with parchment paper and grease well. Spread crust mixture evenly across cookie sheet. Bake at 450 for 20 minutes. Cool.
Add pizza sauce and toppings and broil until toppings are done (I baked it at 400 for 8-10 minutes).

Peanut Squares | Trim Healthy Mama,
These squares are so yummy! A combination of sweet and salty, we enjoy them as a snack and a dessert. They're gerat to give along with a meal to a new mom too.

• 1 cup almond flour
• 1/2 cup dry roasted peanuts, chopped
• 1/4 cup melted butter
• 2 tsp Truvia
• 1 pkg cream cheese, softened
• 10 tsp Truvia
• 2/3 cup peanut butter
• 3/4 cup whipping cream

While crust is baking, beat cream cheese and second measurement of Truvia together until light and fluffy. Add peanut butter and beat some more.

In a separate bowl, beat whipped cream. Fold into cream cheese mixture and spread over cooled crust.

Place in refrigerator to chill until set.

Cheeseburger Pie | Trim Healthy Mama,
This is probably our #1 favorite supper on the plan. It's all the goodness of a cheeseburger without the bun. You would never miss it! This is so satisfying and delicious. I make once a week in place of burgers on the barbie.

• 2 lbs of ground beef
• 3 tsp. onion powder
• 1 tsp. sea salt
• 6 oz. grated cheddar cheese
• pickles, tomatoes, red onion
• 2 eggs
• 1/2 cup mayo
• 1/2 cup heavy cream
• sea salt
• ground pepper
• 6 oz. grated cheddar cheese

Chunky Cream Pops | Trim Healthy Mama,
This frozen dessert reminds me of my favorite ice cream, President's Choice Chocolate Fudge Crackle... except it's waaaay healthier, made with good fats and no sugar. We love this treat. It's Brad's favorite of all the desserts I've made from Trim Healthy Mama so far.

• 1 batch of Skinny Chocolate
• 2 8oz. blocks of cream cheese
• 10 tsp. Truvia
• 1 tsp. vanilla extract
• 2 heaped Tbsp. peanut butter

Spicy Chicken Wings, pg. 323

Taco Salad, pg. 347

Special Agent Brownies, pg. 383

Trim Healthy Pancakes, pg. 223

In the interest of full disclosure, some of the links in this post are “affiliate links.” This means if you click on the link and purchase the item, I receive an affiliate commission. I only recommend products I use personally. Your purchases through these links help support Growing Home. I humbly thank you for your support.

If you need to make an impression but are completely intimidated by the idea of baking a real cheesecake, this recipe will stop the show. I've made it many times and love the silky smooth texture, the way it slices perfectly, the combination of vanilla and chocolate, the richness of the cream, and how versatile it is for decorating. Not to mention that it can be whipped up the day before and stays good for a really long time.

That is, if you haven't eaten already.

You'll need: Crust: 1 1/2 cups of crumbled Oreo cookies 3-4 Tablespoons melted butter Chocolate Layer: 2 teaspoons unflavored gelatin 2 Tablespoons cold water 1 1/2 cups heavy whipping cream 3/4 cup semi-sweet chocolate chips Vanilla Layer: 2 teaspoons unflavored gelatin 2 Tablespoons cold water 1 2/3 cups heavy whipping cream 1/4 cup sugar 2 teaspoons vanilla extract
Directions: Crust: Mix cookie crumbs and melted butter together. Pat into a 9" spring form pan. Set aside.
Chocolate Layer: In a small saucepan, bring cream to a simmer. In a separate small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add to warm cream and stir until gelatin is completely dissolved. Stir chocolate chips into remaining warm cream until melted. Stir in gelatin mixture and remaining cream. Pour on top of crust. Cool in fridge for 45 minutes or until firm.
Vanilla Layer: In a small saucepan, bring cream and sugar to a simmer. In another bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into cream until gelatin is completely dissolved. Add vanilla. Carefully spoon over chocolate layer. Cover and refrigerate for at least 2 hours or until firm.
After removing the sides of the spring form, you can garnish this beautiful dessert any way you like. In the picture shown above, I simply rubbed some more Oreo cookie crumbs onto the sides. Using several thin strips of waxed paper, I created a lattice stencil on the top of the dessert, sprinkled on some more crumbs, and carefully removed the strips of paper. Then I added a "haystack" of chopped chocolate covered peppermint sticks.
I've also served this with a fresh strawberry sauce made by pureeing strawberries and sugar in the blender for a fresher taste. Be creative-the possibilities are endless!

*GF Variation: Simply use Gluten-free cookie crumbs instead.

This recipe comes from Trim Healthy Mama and is reposted with permission fro the authors.

This frozen dessert reminds me of my favorite ice cream, President's Choice Chocolate Fudge Crackle... except it's waaaay healthier, made with good fats and no sugar. We love this treat. It's Brad's favorite of all the desserts I've made from Trim Healthy Mama so far. Ingredients:

• 1 batch of Skinny Chocolate
• 2 8oz. blocks of cream cheese
• 10 tsp. Truvia
• 1 tsp. vanilla extract
• 2 heaped Tbsp. peanut butter

I have searched high and low for a good, affordable, gluten-free alternative to canned cream soups to use in recipes like Chicken Broccoli Casserole. Who knew such a thing could be so difficult to find?! Then a friend emailed me this from-scratch mix. I tried it, we loved it, and just had to share!

Adapted from Taste of Home.

Ingredients:

• 2 cups dry milk powder (non-instant is preferred)
• ¾ cup organic cornstarch
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ¼ teaspoon black pepper

Directions:

Mix all ingredients together with a whisk. Store in an airtight container.

To make into soup, combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth. On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool. This amount = 1 can condensed cream-of soup.
For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.
For Cream-of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to soup after it thickens
For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

Linking to: Mind Body Sole, Raising Homemakers, Deep Roots At Home, Natural Living,Modest Monday, A Wise Woman, Walking Redeemed, Gluten-Free Homemaker

These squares are so yummy! A combination of sweet and salty, we enjoy them as a snack and a dessert. They're great to give along with a meal to a new mom too. This recipe comes from Trim Healthy Mama and is reposted with permission fro the authors. Ingredients:

• 1 cup almond flour
• 1/2 cup dry roasted peanuts, chopped
• 1/4 cup melted butter
• 2 tsp Truvia
• 1 pkg cream cheese, softened
• 10 tsp Truvia
• 2/3 cup peanut butter
• 3/4 cup whipping cream

While crust is baking, beat cream cheese and second measurement of Truvia together until light and fluffy. Add peanut butter and beat some more.

In a separate bowl, beat whipped cream. Fold into cream cheese mixture and spread over cooled crust.

Place in refrigerator to chill until set.

Appetizers:

• All-Day Apple Butter GF
• Guilt-Free Peppermint Patties GF, THM
• "Just Like Wheat Thins" Crackers GF, THM
• Roasted Red Pepper Butter GF, THM

• Good Morning! Breakfast Smoothie GF

• Best Gluten-Free Pizza Crust EVER! GF, THM
• Cinnamon Raisin Bread
• Cinnamon Raisin Muffins GF, THM
• Coconut Oil Banana Muffins
• "Just Like Wheat Thins" Crackers GF, THM
• Pumpkin Streusel Muffins

• Good Morning! Breakfast Smoothie
• Honey Cinnamon Granola

• Grandma Kroesbergen's Cookies

• Cottage Berry Whip GF, THM
• Chunky Cream Pops GF, THM
• Cream Puffs
• Peanut Butter Chocolate Cheesecake GF, THM
• Tuxedo Cream Dessert GF

• Boerenkool Met Worst GF
• Cheeseburger Pie GF, THM
• Chicken Broccoli Casserole
• Fooled Ya Pizza GF, THM
• Gourmet Mommy's Pizza Recipe
• Linguine with Garlic Sauce GF, THM
• Real-Good Chili GF, THM
• Spinach Quiche
• Spinach Bacon Breakfast Bake GF, THM

• Bacon-Cheese Topped Chicken GF, THM
• Coconut Curried Chicken GF, THM
• Classic Homemade Burgers GF, THM
• Easy Chicken Parmesan GF
• Homemade Sausage GF
• Honey-Mustard Lemon Chicken GF

• Broccoli Raisin Salad GF
• Crunchy Quinoa Salad GF, THM
• Sensational Salad and Dressing GF, THM
• Strawberry Spinach Salad GF, THM
• Taco Salad GF, THM

• Beautiful Beet Soup GF
• Cream Of Broccoli Soup GF
• Old-Fashioned Chicken Soup GF, THM
• Tomato Spice Soup GF, THM

• 3-Ingredient Chocolate Fudge
• 10 Healthy Snacks Children Love
• Cinnamon Raisin Muffins GF, THM
• Coconut Oil Banana Muffins
• Peanut Cream Cheese Squares GF, THM
• Pumpkin Sheet Cake
• Pumpkin Streusel Muffins
• Raspberry Oatmeal Bars
• Snicker Snackers GF
• Two-Bite Brownies GF THM

• How A Single-Income Family Can Afford A Whole-Food Diet
• How I lost 40 lbs Post-Partum
• How To Boil a Perfect Egg GF
• How To Give Your Baby A Healthy Start on Solid Foods GF
• How To Make Gluten-Free Cream Soups GF
• How To Make Your Own Taco Seasoning GF

I dislike wearing gloves when I garden. I prefer to feel the earth crumble in my hands and get soil underneath my fingernails. There's something utterly organic and romantic about having gardener's hands. But only while I'm gardening. When I'm done, I like nothing more then to freshen up and scrub every last particle of dirt away.

Of course, these actions are harsh on the skin and my hands end up requiring a little TLC. This hand cream recipe is hands down (pun intended) the most healing of all salves I've tried. Made with pure coconut oil, beeswax, lavender infused almond oil, a few essential oil drops, and enriched with Vitamin E, this balm is a treat for your hands. A few applications will have them soft and satiny in no time. A little goes a long way. This recipe will make a year's supply.

You'll need:

• 4 tablespoons coconut oil
• 4 tablespoons grated beeswax
• 8 tablespoons almond oil (I used lavender infused almond oil - recipe here)
• 4 capsules Vitamin E oil
• 25 drops lavender essential oil
• 10 drops tea tree oil
• 6 drops spearmint oil

Directions:
1. Add all ingredients except the essential oils into a glass measuring cup. Set measuring cup inside a larger bowl and pour boiling water between the dishes and stir until everything melts together. You may need to replace the boiling water a couple of times.
2. After the beeswax has melted completely, remove the measuring cup from the hot water and add the essential oils to your hand cream mixture.

3. Pour into an air-tight container and cool to harden. Refrigerate cream to speed up the process. I used an old Brie cheese tin to store mine:

Apply as needed to rough, dry, itchy, or sunburned skin. I also use it on my feet, rubbing it into my heals to keep them soft.
If you love this hand cream, you may enjoy making your this lip balm too.

Cream puffs aren't nearly as intimidating as they seem. The trick to getting them nice and puffy is how you add your flour and the heat at which they bake. The cool thing about these delightful pastries as that you can make them any size, and fill them with whatever you please. Yesterday I posted about Strawberry sauce. Can Cream Puffs taste good without it? I'm really not sure. I don't think I've ever tried. They're awfully messy, but that just adds to the experience. :-)
You'll need: 1 cup water 1/2 cup butter 1 cup all-purpose flour 1/4 tsp salt 4 eggs In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once. This is very important. Stir together until you get a smooth ball. Remove from heat and let stand for 5 minutes.

Add eggs one at a time, beating well after each addition until you get a smooth, shiny mixture that looks something like above.

Drop by round tablespoonfuls onto greased cookie sheet. Bake at 400 for 30-35 minutes, or until golden brown. Remove to wire rack.
Immediately slit puffs open. Remove tops and set aside. Discard any soft dough inside. Cool completely.
Now the fun part! Fill them with whatever you please-from classic whip cream, strawberries and chocolate, to funky flavored lemon pudding, or mocha mousse. Either way, you've got the perfect shell to compliment your choice of filling!

The Round-up:

• Food - 3.5 out of 5
• Service - 2 out of 5
• Decor - 3.5 out of 5
• Total - 9 out of 15

1950 Broad St., Regina, SK.
Phone: 306-585-8880
_____________________________________________________

I wish this Japanese restaurant earned a higher score -- I really do. Not only is Hanabi close to a number of downtown offices and hotels, its bland storefront hides a warm and inviting dining room that puts you immediately at ease. The lanterns, curtains, sushi bar, and large number of semi-private booths could almost -- just for a second -- make you believe you were in Japan.

Hanabi's menu is full of Japanese favourites: Sushi, Tempura, Bento Boxes, Teriyaki and Edamame (whole soy beans) are all there. For the more adventurous, there's Soft Shell Crab, Okonomiyaki (Japanese pancake), and Seaweed Salad. There are also a a few Korean dishes on the menu.

When visiting for lunch last week, my friend (let's call her Ms. Thang) and I ordered a number of our favourites. It was her birthday and we have sushi on her birthday almost every year.

We asked for Miso Soup to start, followed by Gyoza (pork dumplings), Salmon Rolls, the Cream Cheese Roll (a house specialty), and two Inari (tofu pockets).

Things started reasonably well. The Gyoza arrived in about 10 minutes. They were OK, but I am almost certain they were store-bought -- a bit of a disappointment.

After another 10 minutes or so, we got the Inari, which usually come at the end of a meal, like a dessert item. At least they tasted good.

Then came the Cream Cheese Roll. Crisp seaweed wrapped itself around salmon, cream cheese, cucumber, avocado and a "Special Sauce" (our waitress told us it was warm apple sauce). This roll was a new one for both of us, and it was delicious.

Next up, and after another noticeable delay, we got one of the Salmon Rolls. The other was mysteriously absent. We split the eight tasty morsels of soft sushi rice and tender pink salmon. And then we waited.

Finally, the next Salmon Roll landed on the table. We devoured it quickly. Lunch hour was basically over at this point. It was at about that moment that Ms. Thang, who was getting testy, had a realization. "Umm, we never got our Miso," she said, usually the first item to arrive within minutes of ordering.

"No, we sure didn't," I said, and rolled my eyes. At that point we had no further time to waste.

I asked for the bill. It came two or three minutes later, so I put my money in the billfold and waited for the waitress to come get it. She didn't.

Ms. Thang and I gathered our things and headed to the till, by this point grumbling to each other about the service.

"How was everything?" asked the sweet and smiling hostess.

We diplomatically told her that the food was great, but holy jeepers, could it have come any slower? At lunch?

Perhaps the secret to success at Hanabi is to visit their website and pre-order items off the online menu. It couldn't hurt, anyway. Or, just go in at supper hour when you have a couple of hours to kill.

www.hanabi.ca

• 5 Things to make with Rhubarb
• Cottage Berry Whip GF
• Chunky Cream Pops GF
• Cream Puffs
• Peanut Butter Chocolate Cheesecake GF
• Raspberry Peach Crumble GF
• Tuxedo Cream Dessert

This scrumptious, healthy soup is a beautiful way to serve beets! It's simple to prepare and takes only a few ingredients, all of which have incredible health benefits (well, except for the cream). Beets are loaded with vitamins and minerals including potassium, magnesium, iron, fiber, vitamins A, B, and C, and folic acid. Throw in some anti-oxidant rich garlic and onions and good fat and you've got a pregnant woman's perfect meal!

Serves 8.

Ingredients:

• 6 Tablespoons olive oil
• 2 medium onions, chopped
• 6 cloves garlic (or one small bulb), chopped
• 12 beets, peeled and chopped
• 4 cups beef stock (I use a gluten-free bullion)
• sea salt and freshly ground pepper
• heavy cream for garnish

Directions:

Warm olive oil in a large stock-pot over medium heat. Stir in onions and garlic. Cook until soft but not browned, about 7 minutes. Stir in beets and cook for 2 minutes.
Stir in stock and season with salt and pepper. Bring to a boil. Cover and simmer until beets are tender - about 30 minutes. Remove from heat and cool.
Pulse in food processor or blender until soup in liquefied. Return to saucepan and gently heat through. Ladle into bowls and garnish with a swirl of cream!

This recipe comes from Trim Healthy Mama and is reposted with permission fro the authors.

This is probably our #1 favorite supper on the Trim Healthy Mama plan. It's all the goodness of a cheeseburger without the bun. You would never miss it! This is so satisfying and delicious. I make once a week in place of burgers on the barbie. Ingredients:

• 2 lbs of ground beef
• 3 tsp. onion powder
• 1 tsp. sea salt
• 6 oz. grated cheddar cheese
• pickles, tomatoes, red onion
• 2 eggs
• 1/2 cup mayo
• 1/2 cup heavy cream
• sea salt
• ground pepper
• 6 oz. grated cheddar cheese

At our wedding luncheon, two soups were served: Cream of Broccoli, my favorite growing up, and Tomato Spice, Brad's childhood favorite. Our Mom's specialties are very different, but equally delicious. We couldn't choose between the milder, smooth, green soup, or the spicy, red kicker, so we decided to have them both. They're very pretty too.

Tomato Spice Soup (Recipe from Brad's Mom)

Ingredients:

• 2 large onions
• 2 garlic cloves
• 1/4 c. butter
• 4lbs ripe tomatoes
• 6 c. chicken stock
• 4 tbsp. tomato paste
• 1 1/2 tsp. salt
• 1/2-1 tsp. white pepper
• 2 tbsp basil

Directions:

1. Chop onion. Mince garlic. Saute with butter until onions are clear in a large saucepan or stock pot.
2. Coarsely chop tomatoes. Add to pot with remaining ingredients. Bring to boil and simmer for an hour or two. Longer for a stronger flavor.
3. Cool and run entire mixture through blender. Strain to remove seeds if desired (We like them better in the soup).
4. Optional: Garnish with fresh basil.

The Round-up:

• Food - 3.5 out of 5
• Decor - 2.5 out of 5
• Service - 3 out of 5
• Total - 9 out of 15

Right up there with Broccoli Raisin, this is one of our favorite salads. Taco Salad finds its way to our table frequently; once every two weeks or so. We never tire of it. It's fresh, tasty, and simple to prepare. And best of all, it's gluten-free!
I grew up eating this at my parents house, so I'm not entirely sure where the recipe originates; we probably had it memorized before we could talk. My guess is that it comes from Jean Pare's Kids Cooking Book - we wore the cover off that one. What follows is our Trim Healthy Mama version:

Ready in: 15 minutes Serves: 6 *For THMer's, this is a Satisfying meal
Ingredients:

• 1 head of iceberg or romaine lettuce, shredded
• 1 medium tomato, chopped
• 1/4 of an English cucumber, diced
• 1/2 a small red onion, finely chopped
• 1 lb. ground beef, cooked and seasoned with Taco Seasoning (or replace half of ground beef with black beans)
• 1-2 cups Cheddar cheese, grated
• a dollop of sour cream

• Beautiful Beet Soup
• Cream Of Broccoli Soup
• GF Cream Soups
• Old-Fashioned Chicken Soup
• Tomato Spice Soup

Brad's Mom made this dish one night while we were living at their house during a stricter month of bed-rest. It is phenomenal in my humble opinion. I crave saucy, pasta dishes often but gluten-free ones that are actually delicious are hard to come by. I love this recipe more than any other pasta we've tried - the whole family gives it 5/5 stars!
Linguine with Garlic Sauce | Original recipe from Taste of Home
Ingredients:

• 12 ounces uncooked linguine*
• 1/2 lb sliced bacon, chopped
• 5 cups fresh, baby spinach leaves
• 1/2 cup chopped onion
• 1/2 tsp minced garlic
• 1-1/4 cups milk
• 1 8oz. package of cream cheese, cubed
• 2 Tbsp. butter
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 1/4 tsp. ground nutmeg
• 1/2 cup pine nuts, toasted

Directions: 1. Cook linguine according to package directions.
2. Meanwhile, fry bacon until crisp in a large skillet. Using a slotted spoon, remove cooked bacon to another dish and set aside.
3. Drain all but 1 tablespoon of bacon fat. Saute spinach and onion in bacon fat until onions are clear and spinach is wilted. Add garlic and cook for 1 minute more.

4. Add milk, cream cheese, butter, salt, pepper, and nutmeg and stir until smooth. Add pine nuts and bacon.
5. Drain pasta and toss with sauce. Serve 4-6 people.
*The original recipe calls for regular wheat pasta which we substitute with rice linguine to make the dish gluten-free. For THMer's, use Dreamfields pasta for an amazing Satisfying dish!

Enjoy!

DIY

• 5-Minute Valance
• 15 Good Things I Don't Do
• All-Day Apple Butter
• Decorating Wasted Space
• DIY Herbal Air Fresheners
• Forcing Bulbs Indoors
• FREE Crochet Dishcolth Pattern
• Gardener's Hand Cream Recipe
• How To Prepare A Post-Partum Herbal Bath
• Jeans To Skirt Tutorial
• Lemon Dustcloths
• Make Your Own Lavender Oil Infusion
• Make Your Own Lip Balm
• Quilting on a Dime
• Reversible Blanket Tutorial
• Sugar Gift Bag

• 10 Tips for Picking Raspberries
• 15 Good Things I Don't Do
• Forcing Bulbs Indoors
• Gardens In Springtime
• How To Make Your Own Lavender Oil Infusion
• My Spring Garden
• Peonies In Bloom
• Strawberry Season
• Teaching Children In The Garden

Home

• 15 Good Things I Don't Do
• 15 Quick Cleaning Fixes
• Decorating Wasted Space
• Fall Decorating | A Bit of Nostalgia
• Frugal Ways To Cozy Up Your Home
• Generational Homemaking
• Keeping A Growing Home | A Management Series for Moms
• Leaving Home
• Lemon Dustcloths
• My Daily Schedule
• Pigsty to Palace
• Refrigerator Cleaning Tips
• Summer Vacations | How Mom Can Have a Holiday Too
• Time-Saving Home Management Tips
• The Distracted Homemaker
• Toy Storage For Small Spaces
• What Does Jesus Have To Do With Homemaking?

Natural Health

• 6 Natural Houeshold Cleaning Recipes
• A Healthy Start On Solid Foods
• DIY Herbal Air Fresheners
• Essential Oils for Motherhood
• Gardener's Hand Cream Recipe
• How-To Make Your Own Lavender Oil Infusion
• How To Prepare A Post-Partum Herbal Bath
• How To Survive Morning Sickness Naturally
• Infertility and Hormones | Is there a connection?
• Make Your Own Lip Balm
• Natural Remedies For A Complicated Pregnancy
• Why We're Still Hoping For A Home-Birth

Is it possible to get too much pumpkin flavor this time of the year? I wouldn't know; I haven't reached that point yet! If there's still room in your tummy for more pumpkin, this is a good variation to try. I brought it to my family's Thanksgiving dinner and it was inhaled in seconds and the recipe was requested by several. Since it's a sheet cake, it's the perfect recipe for those with large families, anyone who enjoys squirreling away food in the freezer, or those who are expecting lots of company.

• Ingredients:
• 1-1/2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup canola oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 
  
• 1 8oz. package cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 4-1/2 cups confectioners' sugar
• Directions:
• In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
• 
  
• Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• 
  
• For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Cover and refrigerate until serving. Yield: 24+ servings.