Homeschool Weekly: I Did the Unthinkable

I did the unthinkable…….

I took a day off to clean!

My daughter’s room looked like a tornado hit, my son’s room was littered with millions of little soldiers, and I needed to clean the bathroom, playroom etc. So I took a day off (gasp) to clean.

I told my kids that today was a cleaning day. My daughter does better doing a big day of cleaning. She does a really good job! She had incentive since she is getting a new Loft bed. My son gripped the whole time but we got so many old toys out of the playroom and his room.

One thing that really helps us out when we do these big clean ups, is these bins:

IMG_4318We got them from The Fly Lady Shop. I have used laundry baskets with paper labels too.

I put them outside their doors and we chuck things into the bins. I love them.

I got a chance to do some of own cleaning, but not as much since I had to help my son (he’s not so motivated).

I think I need to do this every other month and just plan them into our schedule. Hey this is Home Economics! I can still count it as a day of school! Hurray!


Weekly Wrap-Up

Gluten Free Waffle Casserole

This was my third time making this gluten free waffle casserole recipe. I made it for Christmas Day morning and it was wonderful to have something ready to go!

At first, I thought the idea of putting maple syrup on my casserole was crazy, but I actually LOVE it. Some of my family members chose not to do that, but that is fine!

So here is a picture and, of course, the recipe:IMG_4301


1 pound bulk pork sausage (I use Jennie O turkey sausage)

6 frozen waffles, toasted and cubed ( I use Van’s or Safeway’s gluten free waffles)

1 cup shredded cheddar cheese (4 oz)

6 eggs, lightly beaten

2 cups milk (I have used Lactaid)

1 teaspoon dry mustard

1/8 teaspoon pepper.

1. In a large skillet, cook sausage until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat; set aside.

2. Arrange 1/2 the waffles in a 2 quart rectangular baking dish. Top with half the sausage and about 1/3 cup of the cheese. Repeat layers.

3. In a large bowl, beat together eggs, milk, mustard, and pepper. Pour over layers in dish. Cover and chill in refrigerator for 4 to 24 hours.

4. Preheat oven to 350 degrees. Uncover and bake for 50-60 minute or until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/3 cup cheese. Let it stand for 10 minutes before serving. If desired, drizzle with syrup.

Note: I used 8 waffles the first time I made this because 6 didn’t fill my baking dish. The second time I made this I wanted a bigger casserole so I think I used 10. This time I used two boxes (12) because I am taking it to a church brunch.  I added 2 extra eggs and 1/4 cup milk. I also added a bit more mustard and pepper (just a couple of shakes) and a little extra cheese between the layers.

I am sharing this recipe on Gluten Free Wednesdays.