Momlaughs

Friday, March 23, 2012

Mother to Mother w/ Cheryl Moeller and Co-host Lisa Jungheim



Mother to Mother w/ Cheryl Moeller

Motherhood is not easy and we sure don't want to go it alone.  We need each other and that's why Lisa and I have teamed together to be your cheerleader, your sister, and your friend.  Our show is geared to make you laugh, inspire you from God's word, share with you whatever mothering advice we might have picked up along the way, and motivate you to share more family meals with our easy method of making dinner with two crockpots. 

Proverbs 31:26 "She opens her mouth with wisdom, and the teaching of kindness is on her tongue."

Cheryl and Lisa talking today on Mother to Mother w/ Cheryl Moeller about laughing your way through motherhood, Family Time Meal Time thoughts and inspiration, and cooking with two slow cookers.  Click here


1. You can either laugh or cry and we have decided to laugh our way through motherhood.  Warning:  There's going to be a lot of laughter!

2.  Meals:  The Foundation and Formation of a Family Click here for the Whole Article

3. Another part of every Mother to Mother Show will be an audio cooking demo. Here's the two recipes for today from Creative Slow Cooker Meals: Use Two Slow Cookers for Easy and Tasty Meals.

Mulled Apple Cider  

Ingredients: 1 gallon fresh apple juice or cider 1 cinnamon stick 4 to 6 whole cloves (optional) 2 apples, washed and cored (but not peeled) 2 individual herbal apple tea bags

Directions: 1. Add all ingredients to slow cooker and stir. Cover and cook on low for 8 to 10 hours. 2. To serve, strain out cinnamon stick, cloves, apples, and tea bags. Ladle into mugs.  

Finger Lake Moose Munch  

Ingredients: 1/2 cup vegetable oil 1/2 cup real maple syrup 2 tsp. vanilla extract 2 cups 5 minute oats 2 cups bran flake cereal 1/2 cup sliced almonds 1 cup raisins 1 cup dried cranberries 1 cup dried blueberries 1 cup chopped walnuts

Directions: 1. Toss ingredients together in the slow cooker until everything is evely but lightly coated. 2. Cover and cook on low for 4 hours, stirring once halfway through baking. 3. Let cool completely. Store at room temperature for up to one month in an airtight container.

All recipes are from 
Cheryl's Latest Book - Buy Now!
Available in spiral paperback and on Kindle (and other e-readers)

1 comment:

Meredith said...

Love hot mulled cider! Thanks for the recipe--and the reminder that we all need support :)