You know you are a Mom when…Your idea of a good night life is a full night’s sleep.
The rain is wonderful to my ear this morning!!
I’ve had my coffee plus a donut. WOW, things are kicked up a notch here!
I am grateful to be sitting here at my computer on a Monday morning, (I say this just to make all you working Mom’s a bit jealous.)
smile God loves you.
OK enough with the sarcasm… to be honest i am a bit jealous of you at times. I guess that makes us even? This week i read in one of my magazines…
10 things to never say to a stay-at-home Mom
What do you do all day, anyway?
All day with your kids? I can’t even imagine.
Weird. I assumed your house would be superclean.
When the kids are older, do you think you will get a real job?
10 things to never say to a working Mom.
you must feel so guilty.
I could never let someone else raise my children. But that is just me!
I’m surprised you went back to work. Your husband seems so successful.
It must be hard missing all those special moments every day?
I wish i was as laid back as you and could just let the house work go.
i just listed a few of each
I should NEVER have read them aloud to my husband cause now he is doing just the opposite of the instruction! It says… NEVER say these things.
LISTEN TO THE MAGAZINE PEOPLE! THE MAGAZINE KNOWS WHAT IT IS SAYING! I BELIEVE IN THE MAGAZINE! (ok not exactly)
I think i will try these recipes this week…
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6
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- 3 Tablespoons Butter
- 16 ounces, weight White Mushrooms, Sliced
- ⅓ cups Sherry Or Wine
- 3 Tablespoons (additional) Sherry Or Wine
- Kosher Salt And Pepper To Taste
- 1 bag Baby Spinach
- 12 whole Flour Tortillas (Soft Taco Size)
- 8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
- 3 ounces, weight Goat Cheese (chevre)
- Extra Butter, For Tortillas
- Salsa, For Serving
Melt 2 tablespoons butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
Return skillet to stovetop and reduce heat to medium-low. Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.
To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more Fontina, then top with second tortilla. Smear softened butter lightly on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted. Repeat with remaining tortillas and filling.
Slice quesadillas into four wedges and serve immediately.
Sage Meat Loaf
1 egg beaten
2/3 cup milk
1 T. Worcestershire sauce
1 cup crushed saltines
1/4 cup finely chopped onion
1 tsp. salt
1/2 tsp. rubbed sage
1/4 tsp. pepper
1 1/2 pounds ground beef
1/4 cup ketchup
3 T. brown sugar
1 tsp.ground mustard
1/4 tsp. ground nutmeg
In a large bowl, combine the first eight ingredients. Crumble beef over the mixture and mix well.Pat meat mixture into an ungreased 9x5x3 loaf pan. bake uncovered at 350 for 50 minutes.
Combine ketchup, brown sugar, mustard and nutmeg; spread over the top. Bake 15-20 minutes longer.
oohhhh and you have to try these!!!!
Chicken Mushroom Melts
1 1/4 lbs. boneless skinless chicken breasts, cut into 1/2 inch pieces
1 pound fresh mushrooms, quartered
1 T vegetable oil
1 1/2 tsp. soy sauce
1/2 cup heavy whipping cream
1/4 cup butter, softened
3 garlic cloves, minced
16 slices French bread (1 inch thick)
1 1/2 cup shredded cheddar cheese
In a large skillet cook chicken and mushrooms in oil for about 5 minutes. Stir in soy sauce: cook 7 minutes longer. Stir in cream; simmer for 4-6 minutes or until sauce is thickened
combine butter and garlic; spread over the bread. broil for 2-3 minutes. top each slice with chicken mixture. Sprinkle with cheese. broil until cheese is melted.
and then while you have the whipping cream you might as well use the rest of it to make some fried ice cream!!! come on…Go ahead try it!
3 cups ice cream
1/4 cup heavy whipping cream
1 1/4 cups finely crushed graham crackers
1 tsp. ground cinnamon
oil for frying
Using a half cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze
Place the whipping cream in a shallow bowl. combine crackers and cinnamon in another bowl. Dip the ice cream balls in whipping cream then the crackers. freeze for about an hour. Roll ice cream balls again in cream and crumbs. freeze 15 minutes longer.
Fry ice cream balls for about 10-15 seconds.
I do not have a deep-fat fryer. I should have a deep-fat fryer. I put about 4 cups oil in a pan and heat it….the husband goes nuts. he says,” how do you know when it is hot enough? This is not good!! heating oil is not good!”
Just step back mister and watch me! ok, no, come close and keep me safe! cause i don’t really know what i am doing?? But it always seems to work.
I should get me a deep-fat fryer!
So together the two made fried ice cream and it was good. and they lived happily ever after.