Cosette, the drill sergeant

After Cosette showed me her clean room tonight I said, "Wow, perhaps when you have some free time, you can teach your brothers how to clean their room too." Barely two minutes passed and I heard Cosette run up the steps, go into the boys' bedroom and say sternly,"Ok boys, listen up, this is how it's going to go down."

She's Back

I can't wait (but I'll have to wait until March 2012).

Top Ten Reasons to Substitute Teach for First Grade (Once in awhile)

10. First graders get excited to see you. Always. Every time. Mrs. Hein! Mrs. Hein!
9. We get to read, read, read.
8. Where else can you help a first grader with a Math problem and get sneezed on at the same time?
7. The joy of hearing, "Is it lunch yet?" 52 times in one hour.
6. Hearing "Mrs. Hein, you're so funny"all the time, even when you're not being funny-at all.
5. Watching a first grader get all giggly when you play Around the World in Math.
4. Helping with Christmas Program practice AND watching your 2nd grade daughter faint on the stage. (Yes, it did happen. Cosette is fine.)
3. Getting teary-eyed when you notice your 4th grade son getting teary-eyed that his little sister just fainted.
2. Having the best mother-in-law in the world happily do an Art project with your first graders. (They made Christmas Carolers and they are adorable-what was even more adorable was hearing one of the first graders call her Mrs.Mimi.)
1. Going home to your family after a long day of subbing and doing all the "mom" things you love so much more than substitute teaching.

It's a good thing

I made cookies for a fundraiser Grace is doing at church. I wanted to try something new. My Martha Stewart Living Magazine didn't disappoint. These were so easy and so delicious. (You do have to chill the dough for at least 3 hours so it's a good project to do ahead of time. :) )

Chocolate Mint Crackles

• 8 ounces bittersweet chocolate, melted and cooled
• 1 1/4 cups all-purpose flour
• 1/2 cup Dutch cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 1/3 cups light-brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup milk
• 1 cup confectioners' sugar, plus more for rolling

Directions

1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
3. On a clean counter top, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
4. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

Chocolate Mint Cookies

My Aunt Betty made these cookies at Christmas time. So yummy...

• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3 (4.5 ounce) packages chocolate covered thin mints

Directions

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to over bake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

My 3 little elves

Every year we Elf Yourself. Just do it... :)

AJ

Last Friday, AJ attended his last preschool Christmas program. Next year is Kindergarten and my heart is sad. I keep looking at him and saying, "Please stop growing up so quickly." It just isn't working. (SIGH) I love you AJ, even if you are 5 going on 30.

An E-Christmas Party

 One of the blogs I enjoy reading is Life In Grace. You should really check it out. Edie is hosting a Christmas party extraordinaire through cyberspace. So many yummy recipes...so little time.

It's Old School-Crockpot Mexican Dip

BROWN 1 lb hamburger (drain fat)
ADD and STIR TOGETHER:
1 medium onion, finely chopped
1/2 cup canned milk
Tabasco sauce (2 to 3 drops to taste)
32 Ounces Ro-Tel Tomatoes, drained
2 pound block of Velveeta Cheese, cut up

Brown the burger in a big pot like a dutch oven, drain, then add everything in the same pot, heating it until bubbly on the stove. Transfer to a crockpot and keep hot to serve, or cool and refrigerate until you need it. Serve with tortilla chips. Good enough to eat with a spoon.

Lunch

Me: AJ, what would you like for lunch today?
AJ: Um, chocolate chip cookie dough AND a banana so I don't get leg cramps tonight.
Me: How about a tuna sandwich?
AJ: Ok, AND chocolate chip cookie dough.