My Mom Rocks
June 3, 2009 by Debbie Taylor
My daughter has a little T-shirt that she got from her cousin. It’s a cute little yellow shirt with white trim, and has a very fashionable HOT PINK psychedelic guitar logo that reads: “My Mom Rocks!”
I love letting her wear it because she likes to SAY “My Mom Rocks” while she has it on, and even makes up little songs that are actually complimentary to me. FUN STUFF! I should get it on video before she turns 13! I’ll settle for posting it here:
I have to agree with her – not so much that I rock, per se, but that
MY MOM ROCKS!
Because she really is the original Martha Stewart. Martha was just quicker to get her name branded…
One of the best things about staying with my parents (besides the obvious) is the fresh coffee that is waiting every morning. When I stagger out of bed, I don’t have to worry about tripping over a cat or pouring milk into cups for two impatient girls, let alone measuring anything – and sometimes, my mom even pours my first cup!
Ahhhhhhh – BLISS!
Spending a few days with my parents last week, my mom proved herself to be a genius in the kitchen – once again – by whipping up 3 different recipes, while baking Apple French Toast for breakfast – all of which were DONE by 9:15 a.m.
Seriously, people – how does she do it?
While we ate our Apple French Toast, she whipped up some Healthy Belly-Flattening Muffins. Then, she decided we needed to try some Peanut Butter Baked Oatmeal. And of course, we needed dessert, so she had to make Chocolate Crock Pot Cake… (Recipes below)
Needless to say – everything she made was scrumptious! My hubby didn’t care for the muffins because they had raisins, but when I told him my mom was using raisins more because she’d read that they boost your metabolism, he decided he needed to eat raisins, too…
See – MY MOM ROCKS!
The truth is – every MOM ROCKS in one way or another. Among several things, she excels in the kitchen and is the “Hostess with the Mostess!” She knows how to make meals special and make guests feel comfortable.
When I think about it – I start wondering about why my girls would say, “My Mom Rocks!” I do still love 80’s music, and we like to get up and dance around the living room when it’s on. I can handle myself in the kitchen well – but is that what my girls would say?
It’s Food for Thought, that’s for sure. But I’m not too worried yet. Curly puts on her little Tshirt and with a thumbs up and a wink looks at me and says, “My Mom Rocks!”
Recipes that Rock Breakfast
Apple French Toast
1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
2 large tart apples, peeled and sliced 1/4 inch thick
3 eggs
1 cup milk
1 teaspoon vanilla extract
9 slices day-old French bread (3/4 inch thick)
In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13-in. x 9-in. baking pan; arrange apples on top.
In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes. Yield: 9 servings.
Belly Flattening Muffins
1 1/2 cups all-purpose flour
1 cup oatmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 cup raisins
1 cup nonfat milk
1/4 cup melted coconut oil
1 egg, lightly beaten
1 teaspoon vanilla
Preheat oven to 400 degrees. Mist muffin tin with cooking spray.
In a large bowl, mix flour, oatmeal, sugar, baking powder and raisins. In small bowl blend milk, oil, egg and vanilla. Add to dry ingredients. Stir until moistenened. Fill 12 muffin cups almost full. Bake 18 to 20 minutes. Cool and remove from pan.
Peanut Butter Baked Oatmeal
3 cups quick cooking oatmeal
1/2 cup brown sugar
1 cup milk *see note
2 tablespoons butter, melted
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoon vanilla
1/2 cup peanut butter
Preheat oven to 350 degrees. Lightly spray 9×13 pan with nonfat cooking spray.
Mix all ingredients together, stirring well. Pour into greased pan. Bake at 350 for 20-25 minutes
*note. We both agreed that a little more milk would make this a bit saucier. It seemed a little too dry when made as is. You want to be able to cut it and serve it on a plate, but it needed a little more “sauce” to it.
CrockPot Cake
1 chocolate cake mix
1 large instant chocolate pudding
1 bag chocolate chips
4 eggs
1 cup water
16 oz container sour cream
Spray a 3 quart crockpot with nonfat cooking spray. Mix all ingredients together and pour into crock. Cook on low heat for 4-6 hours, keeping a paper towel under the lid to absorb excess moisture. (My mom used all sugar free ingredients, but used regular sour cream. Fat free sour cream does not work well in baked goods.) You could totally have fun with this recipe using a variety of cake, pudding, and chip flavors:
- caramel cake, butterscotch pudding, butterscotch chips
- chocolate cake, chocolate fudge pudding, cherry chocolate chips
- yellow cake, butterscotch pudding, peanut butter chips
You get the idea… And now you see why MY MOM ROCKS!
So tell me how YOUR mom rocks – or even how YOU rock!!!
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