I am not a morning person at all. When my daughter screams, "Mommy!" in the morning, all I want to do is hide under the covers for a few more minutes. So usually, I am not in the mood to make a huge breakfast, either. I like something that is good and quick.

Lately, Virginia has been on a blueberry kick. She loves her some blueberry waffles. When I was at the grocery store, I grabbed some fresh blueberries for her. Well, don't you know, my silly goose turned up her nose at the blueberries. I don't like to waste food, so I decided to make blueberry muffins. I usually use the store-bought muffin packs, but I ran across this To Die for Blueberry Muffin recipe on AllRecipes and decided to give it a shot.

I am always making CCC a million different ways, just search Chocolate Chip Cookie/s on here and you'll get a few hits. Can't help it. These are chewy soft yummies. And I had a ton of chips I needed to use up. When a few cooled I took them on a plate to Pixie girl- she took one, walked away took a bite and came back towards me, I told DH, "yup she wants one in each hand..." NOPE. She came over, put her arms around me and kissed me... then took the other cookie. I love that little baby.



1/4 c sugar
1 1/4 c brown sugar (lightly packed)
2Tbs milk
2 tsp vanilla
2 eggs
2 1/4c bread flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt- I used kosher last night

Every time I go to the mall, I can't say no to those delicious Mall Pretzels. The smell hits me as soon as I hit the food court. I love the crispy outside and soft inside. I enjoy dunking them in mustard or melted cheese.  Last night I was brain storming ideas for the Monday recipe and I thought pretzels! I told my husband right away that I was going to make mall pretzels. He looked at me and laughed so hard and said, "your going to bake homemade pretzels? Please don't burn down our apartment." Well this just made me 1000 times more excited to make pretzels, just so I could prove my husband wrong.



In a large mixing bowl, dissolve the 1 (.25 ounce) package active dry yeast, 2tbs. brown sugar and 1 1/8 tsp. salt in 1 1/2 cups warm water.



Stir in 3 cups all-purpose flour and 1 cup bread flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. The video above is of me kneading dough. I thought I knew how to knead dough, but after I googled a how to video on kneading dough. I can say that I was totally wrong. Some tips I would share are first spray your surface with pam cooking spray and put flour on your hands and dough. If your surface and dough start sticking lay down more pam or flour. This will help the dough not to stick to you or your rolling surface.



Place dough in a pam cooking spray greased bowl, and turn to coat the surface. Cover with plastic wrap and a towel, and let rise for one hour.





After the dough as sat and allowed to rise for an hour, cut into twelve pieces.



Roll each piece of dough into a 3 foot rope, pencil thin or thinner.







Twist the dough into a pretzel shape, and dip into the baking soda solution. The baking soda solution is 2 cups warm water and baking soda combined in an 8 inch square pan. I found a helpful video on how to twist your dough into the perfect pretzel shape. The video also gives some great suggestions on other uses for your pretzel dough. Honestly, rolling the doll out into the three foot long rope is the toughest part. I found working from right to left was the best for me.





After dipping the dough into the baking soda solution, place on a towel to soak up the bottom side of the dough. Then place the pretzel on a greased cookie sheet, reshape pretzel if needed. Let the pretzels sit on the cookie sheet for twenty minutes before putting in the oven. Sprinkle dough with salt if desired, before baking.

Bake at 450 degrees F for five minutes, turn 180 degrees and cook another five minutes or until golden brown. Brush with melted butter, and sprinkle with garlic salt or cinnamon sugar.

The best part of this recipe is it is kid friendly. Kids will love playing with the dough and seeing what creations they can make. One warning I have is not to leave your balls of dough in reach of a two year old, they will eat it. Also it takes time to roll out all the dough so you may want to bag half of the dough and put it in the refrigerator.

The finished product is hot and delicious! Kid tested and mother approved!



Post submitted by Kathy from CentralPeidmontMommies.comOriginally posted on the CentralPiedmontMommies Blog on 5/16/11

You Need (for the soup):
1 Onion
2 Cloves Garlic
Chicken (2-3 breasts, 4 thin breasts, 5-6 cutlets, or any leftovers you can shred up)
1 Can Black or Pinto Beans
1 Can Petite Diced Tomatoes
2 Cans Chicken Stock
2 Cans Enchilada sauce
Frozen Corn (a whole 15-16oz bag)
Oregano
Cumin
Chili Powder
Salt & Pepper

You Need (for the soup toppings):
Avocado
Sour Cream
Shredded Cheese
Tortilla Chips
Note: I recommend you use the Ortega brand of enchilada sauce - not because I have any brand loyalty or endorsement (ha), but because it has a meaty/taco-y base rather than a tomatoey/pepper base. The other brands are a LOT more spicy. It depends on what you like, really, but I prefer the way the Ortega brand tastes in this soup.

Soup Instructions:

1. Cook/shred your chicken. The easiest way to do this if you're using fresh chicken is to boil it for about 25 minutes, and then shred it on a plate with forks. If you're using leftovers, just shred it up! I get this boiling right off the bat.

2. Chop up your onion to a fine dice & mince your garlic. Sweat these out in some olive oil right in the pot you plan to make your soup in.

3. When the onions & garlic are cooked down a bit (somewhat translucent), add in your diced tomatoes & corn. Then season with the list of spices - they all call for 1 tsp but I like to play around with it so add what you like! Don't go crazy on the chili powder until you know how spicy the enchilada sauce you're working with is.

4. Add in your chicken stock, enchilada sauce & water. Stir & check for seasoning - add more of whatever you'd like if you think it needs it. You can also add your jalapenos now, if you got them. And - if your soup is a bit too acidic for your liking you can add a few pinches of sugar to help.

5. Shred & add in your chicken if you haven't already. Then simmer for 10-15 minutes.

6. Cube up your avocado & get your toppings ready while you wait for the soup to simmer.

I top mine with everything from the topping list above - but have fun, play around with it! The sour cream cools it down a lot - and the avocado tastes incredible with all the other flavors in the soup!

You Need (for the cornbread):
A box of Jiffy mix (or any other cornbread mix)
Ingredients to make you cornbread (I believe mine was 1 egg & 1/3 cup of milk - follow your box instructions)
Green Onions, sliced or snipped into O's
Cheese (I used a Mexican blend to fit the Mexican theme)

Cornbread Instructions:
*If you're making these together, I suggest doing this first & popping it in the oven before getting to work on the soup!

1. Prepare the cornbread mix as the package instructs in a mixing bowl.

2. Chop up or snip green onions with kitchen shears and add it to the batter. I snipped up 1 bunch (the size grocery stores usually sell them in) and put about half in the mix - the other half we used as a topper for the soup.

3. Mix in a few good handfuls of your cheese - I used about half the bag, otherwise the cheese gets kinda lost in the cornbread.

4. Bake according to box!
Recipe submitted by Jenn Rychlicki (mrsLicky) from Buffalo Mommies

Potato Pierogi

Ingredients:
2 1/2 pounds red potatoes, halved
2 tablespoons butter
2 onions, chopped
1/2 pound bacon, chopped
6 ounces mild cheddar cheese
2 cups flour
1/2 teaspoon salt
1 cup warm water
1/4 corn oil

Cooking Instructions:
Boil the potatoes until well done, drain and mash with butter. Set aside. In a large skillet over medium heat cook the onions and bacon together. Reserve 1/2 cup of mixture for spooning over the cooked pierogi. Add the remaining bacon and onions to the potatoes. Stir the cheese into the potato mixture. Mix well. Chill until very cold. Mix flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together. Add more flour, 1/2 cup at a time until dough is firm. Knead dough until mixture does not stick to hands. Cover tightly and let stand for 1/2 hour in a warm place. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal. Bring a large pot of water to a boil, add 1 tablespoon oil, then add pierogi. Stir occasionally to pierogi won't stick to the bottom. When perogi rise to the top, add 1 cup cold water to stop the cooking. Remove the perogi with a slotted spoon. Perogi will cook in 3 to 4 minutes. Serve topped with reserved onion-bacon mixture.

Recipe submitted by "Sarah" to The Mommies Network recipe database.

Healthy Morning Muffins

Ingredients:
1 1/4 cups flour
1/2 cup packed dark-brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 Tbs extra-virgin olive oil
1 large egg
1/2 cup milk
4 medium carrots, shredded
1 medium ripe banana, mashed


Cooking Instructions:
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no more lumps. Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23-25 minutes.


Serving Suggestions:
Serve warm or at room temperature. To store, keep in an airtight container, up to 3 days.


Submitted to The Mommies Network recipe database by "Betsy"

Crab Filled Wontons

Ingredients:
6 ozs crabmeat, minced
6 ozs softened cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon garlic powder   
40 wonton skins
1 slightly beaten egg
Vegetable oil

Cooking Instructions:
1. Place a heaping teaspoonful of crabmeat mixture in the center of one wonton skin. Cover remaining skins with damp towel to keep them pliable.

2. Top with another wonton skin and press edges to seal. Brush dab of egg on center of both sides of puff.

3. Use fingers to pleat each edge, pressing to seal. Repeat with remaining wonton skins. Cover puffs with damp towel or plastic wrap to keep them from drying out.

4. Heat 1 1/2 inches of vegetable oil in wok to 350 degrees F. Fry 4 or 5 puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel.

Submitted by a member to The Mommies Network recipe database.

Blackberry Jam

Ingredients:
3 Cups Blackberries
2 Cups Water   
1 Package Powdered fruit pectin
5 Cups Sugar

Cooking Instructions:
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.


Submitted by a member to The Mommies Network recipe database

Basil Mayo

Ingredients:
1 Cups Mayo (Best Foods or the like)
1/4 Cup Chopped, Fresh Basil
Juice of half a lemon
1 tsp Lemon Zest
Salt to taste
Pepper to taste

Cooking Instructions:
Incorporate all ingredients into Mayo, whisk until smooth.

Serving Suggestions:
For Sandwhiches or dip for French Fries!

Additional Comments:
For Dried basil, 2 Tablespoons

Submitted to The Mommies Network recipe database by "Lyndsey"

Balsamic Roasted Artichokes

Ingredients:
2 whole fresh artichokes
1 can reduced sodium chicken broth
5 cups of water
1 Tbsp. Olive Oil
1 Tbsp. Balsamic Vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp lemon juice

Cooking Instructions:
1. Wash artichokes in cold water.
2. Snip off sharp points and trim the stem.
3. Cut artichokes in half length-wise.
4. Carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
5. Place in a bowl of water with lemon juice to avoid browning.
6. In a large pot, combine chicken broth with water and bring to a boil.
7. Boil covered artichokes for 20 minutes.
8. In a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
9. Remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
10. Place artichokes cut side down on a grill set to medium.
11. Turn after 5-7 minutes and baste again.
12. Pour remaining mixture into the cups of the artichokes.
13. Cook an additional 5-8 minutes, careful not to char the artichokes.
14. Serve hot with or without dip.

Submitted to The Mommies Network recipe database by "Eileen"

Berry Salad with Yogurt

Ingredients:
1 cup no-fat/low-fat vanilla yogurt
1/4 cup honey - any kind will do
1 to 2 tablespoons milk (as needed to thin dressing)
cinnamon and nutmeg to taste
4 cups of Berries -Strawberries, blueberries, raspberries, etc.
fresh peppermint leaves, whole or finely cut

Cooking Instructions:
Wash, stem and sort berries. In a small bowl combine
yogurt and honey and whisk together. Add cinnamon and
nutmeg and whisk until well incorporated. Add milk
until you reach your desired consistency. Place berries
in serving bowls and drizzle the yogurt dressing over
the top. Garnish with mint and serve immediately.

Submitted to The Mommies Network recipe database by "Heather"

Fish, Veracruz Style

Ingredients:
6 tablespoons oil
1 no. 2 1/2 can tomatoes, chopped
1 teaspoon sugar
3 teaspoons chili powder
1/2 teaspoon allspice
1 clove of garlic, crushed
1/2 teaspoon grated orange rind
Salt and pepper to taste
1 onion, chopped well
6 - 8 red snapper fillets
1 small can pimientos, chopped coarsely
2 tablespoons capers
One 3-oz jar green olives, pitted and chopped coarsely
Parsley, fresh, chopped as a garnish
3 boiled potatoes (optional)


Cooking Instructions:
Heat 3 tablespoons oil in heavy skillet. Combine the tomatoes with the sugar, chili powder, allspice, garlic, orange rind, salt, pepper and onion. Blend well and simmer in oil for about 10 minutes, covered. Coat baking dish with remaining oil. Put the fish in baking dish; add the pimientos, capers and olives to the tomato mixture and pour over the fish. Bake in a moderate (350 degree) oven for about 30-35 minutes or until fish flakes easily when pierced with a fork. Sprinkle with just enough fresh parsley to add a little color.




Additional Comments:
Serve the potatoes on the side or some people prefer to add cubed, hot, boiled potatoes to the fish during the last 5-7 minutes of cooking.

Submitted to The Mommies Network recipe database by a member

Corn and Avocado Salad with Lime Cilantro Dressing

Ingredients:
One bag Birdseye White and Yellow corn, defrosted
Two ripe avocados
one cup grape/cherry tomatoes
one handful coarsely chopped cilantro
one small red onion
juice from two limes
1/4 cup olive oil
one small handful finely chopped cilantro
salt and pepper to taste

Cooking Instructions:
peel and cube avocados.
slice tomatoes in half.
dice red onion

combine all ingredients on the right side.

in a small bowl, combine lime juice, cilantro and salt and pepper. whisk in olive oil slowly.

top salad with dressing, mix well.



Serving Suggestions:
I serve it over fresh spinach or leafy greens.

Vietnamese Stir Fried Chicken with Lemon Grass

Ingredients:
1 Stick fresh or 2 tb dried slices lemon grass
2 lb Chicken pieces, cut into small pieces
1 Garlic clove, large
1/2 inch cube fresh ginger
1 tb Sugar
1 1/2 tb Tomato paste
1/2 ts Salt
1/4 ts Chilli powder
1/4 ts Ground turmuric

YOU ALSO NEED
2 Cloves garlic
3 tb Vegetable oil
1 tb Fish sauce OR salt to taste
4-8 tb chicken stock
3 1/2 oz Onions

Cooking Instructions:
First prepare the marinade. If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6 inches. Discard the strawlike top. If you are using dried lemon grass, soak it in 4 tb of hot water for an hour. Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid). Peel and crush the large garlic clove, peel the ginger and grate it finely. Add the garlic, ginger, sugar, tomato paste, salt, chilli powder and turmeric to the chicken. Mix, cover and set aside for 1-24 hours, refrigerating if necessary. Peel and finely chop the two garlic cloves. Put the oil in a wok or large, lidded frying pan and set over a high heat. When it is hot, put in the garlic. Stir and fry for 30 secs or until the garlic is golden. Add the chicken along with its marinade. Stir and fry for 5-6 mins or until the chicken browns a little. Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock. Stir once and cover. Cook on high heat for 5 mins. Lift the lid and stir, adding another 4 tb of stock. Cover, turn the heat to low and cook for another 5 mins. While the chicken cooks, peel the onions and cut them into a 3/4 inch dice. Separate the onion layers within the diced pieces. Turn the heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute. Lift the chicken out of oil and serve.

Submitted to The Mommies Network recipe database by a member.

Photo by: jspatchwork

Cheddar'd Summer Squash

Ingredients:
4 small yellow squash and/or
zucchini trimmed & cut in 1/2
lengthwise.
1/4 cup chopped green onion
nonstick cooking spray
1/8 tsp salt
ground pepper
2oz shredded sharp cheddar
cheese

Cooking Instructions:
1.preheat oven to 400. Arrange squash cut side up in 3 quart baking dish.
2.lightly coat squash with cooking spray. Sprinkle green onion,salt & pepper evenly.
3.top with cheese
4.Bake uncovered for 20 minutes or until squash is just tender and cheese is bubbly.


Submitted to The Mommies Network recipe database by "christy."

Double-Bean Burritos

Ingredients:
1 (3 1/2-ounce) bag boil-in-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip (such as Frito Lay)
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)

Cooking Instructions:
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.

Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up.

Serving Suggestions:
Serve with your favorite salsa for dipping.
Serve with lime wedges, if desired.

Submitted to The Mommies Network recipe database by "Becky"