Monthly Archives: November 2015

Here in the Joyful Home, we enjoy baking cookies; however, we like healthier cookies (well, I do). I prefer cookies and sweets we can eat for breakfast without tons of sugar.

This easy recipe yields a lot of cookies and is gluten-free, dairy-free, and soy-free. These are full of good fiber and are plenty sweet with just raw honey.

Ingredients:

• 1 cup natural peanut-butter
• 2/3 cup raw coconut flour
• 1/2 cup melted coconut oil
• 1/2 cup raw honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda

Directions:

• Heat oven to 325
• Blend peanut butter, oil, honey, eggs, and extract.
• Mix until well blended
• Add in flour and soda
• Mix all ingredients until smooth
• Drop onto greased cookie sheet
• Bake for 10 to 12 minutes
• Allow to cool on rack
• These must cool because they crumble easily, especially while hot
• Enjoy!

Happy Baking,

The Joyful Homemaker

Making stock from leftover bones is one of my specialties! I seem to constantly have a crock pot of bones simmering in my kitchen. Not only is stock healthy, but it’s necessary to have fresh stock on hand when cooking from scratch. Many recipes call for stock. Typically, I simmer chicken bones, organs, and feet to make healthy, golden chicken stock.

Yesterday, I decided to simmer a pot of ham bones and whip up a batch of easy ham bone soup. This soup would be a great winter soup and it’s very versatile; I am guessing you could add just about anything to it. Below are my easy steps for this delicious, hearty soup.

Ingredients:

• Leftover ham bones
• Water (not necessary if using boxed stock)
• Beef bouillon (I prefer Penzey’s Brand – I don’t typically make beef stock since we normally eat so much venison) or pre-made beef stock in a box.
• Four or Five diced, baby red potatoes
• Diced onions
• Shredded carrots
• Celery
• Garlic
• Italian seasoning
• Himalayan pink sea salt
• Pepper
• Butter or ghee

Directions for stock:

• Simmer ham bones in a crock pot of filtered water, with a tablespoon of cider vinegar, for at least 12 hours. Vinegar draws the good stuff from the bones faster.
• Once broth is done simmering, allow to cool.
• Once cool, pour into a glass container.
• Store the container in the fridge overnight.
• In the morning, skim the white fat off of the top. Once the fat is gone, the stock is ready to be used.

Directions for soup:

• Saute diced onions in butter or ghee in a heavy bottom stock pan.
• Add stock and bring to a boil.
• While stock is coming to a boil, add two cups of water with beef bouillon or use two cups of beef stock.
• Continue to bring to a boil and add all remaining ingredients (add as much of the above ingredients as you wish).
• Once the soup comes to a boil, reduce to a simmer and cook until potatoes are very soft.

This soup is easy and delicious, so enjoy, and feel free to add some bacon, cheese, scallions, or whatever else you have to spice it up! The broth would be really great thickened up like a gravy, too.

Happy Homemaking,

The Joyful Homemaker