Nut Butter Granola

Only a few ingredients.  Oats and nuts are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

6  c.  Quick or Rolled oats  

1/2 c. sweetened coconut flakes

1/2 c.  coconut oil

1  c.  honey

1  c.  almond butter, peanut butter, or nut butter of choice

1/4  c. water

1/2 - 1  tsp salt, optional

2 c. chopped nuts, walnuts, pecans, almond slices, etc. 

In a large bowl or a Bosch stand mixer, combine the dry ingredients: oats and coconut.  Set aside.

In wide-mouth quart jar, combine all other ingredients. Microwave until soft.

Stir occasionally until combined.

Grease 2 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir.

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven, if needed. 

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

Peanut Butter Granola

Peanut Butter Granola

Only a few ingredients.  The oats and peanuts in granola are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. I usually make the 'reduced sugar' version of the recipe.  My kids love it!  -Lindsey Scarber

12  c.  Quick or Rolled oats  

½ - 2  c.   sweetened coconut flakes, optional

1  c.  coconut oil, or vegetable oil

2  c.  honey

4  c.  (32 oz) peanut butter, crunchy or creamy

1/2  c. water

 ½ -1  tsp salt, optional

In a large bowl, Mix the first 2 dry ingredients: oats and coconut.  Set aside.

In a medium saucepan over MED heat, combine all other ingredients.

Stir occasionally until combined.

Meanwhile, Grease 2-4 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven baking, if needed. 

Remove from oven. Stir.  

Bake more minutes until crispy and light golden brown. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temp.

Let cool to room temperature.  

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, nuts, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Store in pantry for 3-6 months. 

Speedy recipe:

Use a #10 can of quick oats (about 12 c.) and two 16-18 oz. containers of peanut butter

Reduced-sugar Recipe:  

Remove the 2 c. honey. Replace with ½ c. water and 1 c. honey

Pizza Hut Pan Pizza Crust COPYCAT recipe

Copycat Pizza Hut Personal Pan Pizza crust dough and sauce

Written By: Stephanie JANUARY 7, 2016

Now you can make your Pizza Hut personal pan pizza at home! This dough comes together easily and can be made up to 4 days ahead or even frozen for future use! Add your favorite pizza toppings and enjoy every bite of that golden, buttery crust!

I have been obsessed with Pizza Hut’s personal pan pizzas since I was in like, third grade. And I haven’t grown out of it a bit! I’m psyched to have this recipe, it’s definitely a keeper. I’ll tell you about making this dough ahead of time, how to freeze it, what pans you can use, and I’ll even throw in a Copycat Pizza Hut Pizza sauce recipe!

You’ll have everything you need to know so that you can nail this pizza at home too! Let’s do this. 

Pizza Hut Dough Ingredients

• All-Purpose Flour
• Olive Oil
• Active Dry Yeast
• Dry Milk
• Salt
• Sugar
• Cornmeal- Optional. I’ve successfully made this with just some olive oil on the bottom of the pan.
• Butter- Optional. I like to brush melted butter on the finished pizza crust for even more flavor.

Water Temperature for Pizza Dough

• The temperature of the water that you use should be “warm“, or between 105 and 110°F.
• A candy thermometer can be used to test the temperature, otherwise just use your best judgement, the water should be warm but definitely not anywhere close to hot.

Making Pizza Dough Ahead of Time

Pizza dough tastes even better if you make it ahead of time.

• Once it’s finished rising, cover it with plastic wrap.
• Refrigerate it for up to four days. 
• Let it come to room temperature before baking it.

Freezing Pizza Dough

Pizza dough freezes very well and makes for easy future meals.

• Make sure the dough has completely risen.
• Roll it into a ball and cover it with plastic wrap. Freeze for up to 3 months.
• Let it sit in the fridge overnight to defrost prior to using it.

Freezing Pizza Sauce

Extra homemade pizza sauce is great for freezing.

• Pouring the sauce into ice cube trays makes it easy to remove portion-sizes from the freezer. (Here’s a visual)
• Frozen pizza sauce is best if used within 6 months.

Copycat Pizza Hut Personal Pan Pizza Recipe

prep time: 1 HOUR 40 MINUTES

cook time: 15 MINUTES

total time: 1 HOUR 55 MINUTES

SERVINGS: 6

Now you can make your favorite Pizza Hut personal pan pizzas from home! This dough comes together easily and can be made up to 4 days ahead or even frozen for future use! Add your favorite pizza toppings and enjoy every bite of that golden, buttery crust

Ingredients

Copycat Pizza Hut Personal Pan Pizza Dough

• 2 & 2/3 cups warm water, 105-110°F
• 1/2 cup Non-fat dry milk
• 1 teaspoon Salt
• 6-8 cups high-gluten Flour
• 2 Tablespoons Sugar
• 2 package Active Dry yeast
• 1/4 cup olive oil for dough, plus more to grease pans.
• 1/4 cup melted butter, optional

• 8 oz. Mozzarella cheese, Grated
• Your favorite pizza toppings

Copycat Pizza Hut Pizza Sauce

• 29 oz. Tomato Sauce
• 1/2 cup water
• 1 Tbsp sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice
• 2 bay leaves

Instructions

Pizza Dough Instructions

• Combine the sugar, salt, dry milk, and yeast in a large mixing bowl.
• Add the warm water and mix well.
• Let it sit for two minutes.
• Add the oil and stir, the oil will still appear separated from rest of mixture.
• Mix in the flour and stir until the flour is absorbed and a dough is formed. -The dough will be very sticky, this is good, don't add more flour.
• Use a stand mixer with a dough paddle attachment to stir for 10 minutes. You can also knead by hand on a flat surface.
• Divide the dough into equal parts and roll into balls. (3 balls for 8-inch pans, 6 balls for 6-inch pans.)
• Place the balls of dough in a warm place, (*see notes), and let it rise for an hour and a half.
• Preheat oven to 450 degrees.
• Take the risen dough and use a rolling pin to roll them into 6 or 8-inch circles.
• Use a paper towel to spread a bit of olive oil around the bottom and sides of the pizza pans, or sprinkle with a little bit of corn meal.
• Place the rolled dough into the pizza pans. No need to create a crust with your fingers, just leave the dough perfectly flat on the bottom of the pan, the crust will rise in the oven.
• Top the pizzas with pizza sauce, desired toppings, and grated mozzarella cheese.
• Bake for about 15 minutes, until the cheese is hot and bubbly and the crust is golden brown.
• Brush the crusts with melted butter if desired and serve!

Pizza Sauce Instructions

• Combine all ingredients in a small saucepan. 
• Bring to a light boil, then decrease the heat to medium-low and let it simmer with a lid slightly cracked for 30-45 minutes, until desired thickness is obtained. 
• Yields 2 cups. Any additional pizza sauce can be refrigerated for up to three days, or frozen for 6 months. 

Country-Sausage Breakfast casserole for General Conference

1 lb country-style ground sausage or 1/2 lb bacon pieces

1/2 lb cheddar cheese (3 cups shredded) for inside casserole

1/2 lb cheddar cheese (3 cups shredded) for topping

12 eggs, beaten

1/2 tsp salt

2 cups whole milk 

OPTIONAL INGREDIENTS:

Diced green onion 

diced white onion 

diced green and red peppers 

diced tomatoes

Blops of cream cheese

An extra 1 lb of sausage
An extra 1 lb of cheddar cheese

DIRECTIONS: 

HEAT a large skillet over MEDIUM heat. Add sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Let cool for a few minutes

Dump sausage and 3 cups cheese into a lightly buttered 9x13-inch glass baking dish. Spread evenly  on bottom of pan.

In a separate large bowl BEAT eggs; then add milk and salt.

POUR egg mixture on top of the sausage mixture.

**OPTIONAL: Cover and refrigerate for 8 hours or overnight, Remove casserole from the refrigerator 30 minutes before baking**

Preheat oven to 350 degrees F.

Bake in preheated oven (about 45 minutes) until a knife inserted near the center comes out clean, or internal tempurature is above 160 degrees.  

Sprinkle on top the remaining 1/2 of the cheddar cheese 10 minutes before casserole is done in the oven.

Let rest for 15 min before serving.

Serve with side of fresh fruit, orange juice, hash browns etc.


BRUNCH IDEA: 
Grease muffin tins.
Place a spoonful of the sausage/cheese mix into each muffin cup.
Top with a small amount of the egg/milk/salt mixture. 
Bake at 350 degrees for less time, top each muffin cup with shredded cheese 10 min prior to finish time.
Serve for baby showers or bridal showers or any other brunch-y occasion!

Moist Banana Muffins w/o Added Sugar

This is a yummy recipe for day-old bananas. Makes 24 muffins

1 ½ cups mashed banana, about 5 bananas

2 beaten eggs

½ cup milk, or prepared powdered milk

½ cup coconut oil, melted

1-3/4 cup Gluten free 'Wheat Belly' All-purpose Baking mix 

2 tsp baking powder

¼ tsp salt

½ cup chopped pecans (optional)

½ cup chocolate chips (optional)

GREASE muffin tins. Do not use paper bake cups. 

PREHEAT oven to 375°

MIX WET INGREDIENTS: In a large bowl, mash the bananas. Add the egg, beat it into the mashed banana. Add milk and oil. Stir.  

MIX DRY INGREDIENTS: In a separate bowl, Mix together flour, baking powder, salt.

COMBINE.  Pour dry ingredients into the wet ingredients.  Add pecans (optional). Stir just until moistened. Spoon batter into greased muffin tin, filling each 1/2 full. 

BAKE in a 375° oven for 15 - 20 min, or until a wooden toothpick inserted into the center comes out clean.  Cool in muffin cups on a wire rack for 2 min. Remove from muffin cups. Serve warm.

Old-Time Tuna Noodle Casserole

Prep time: 30 min.     Cook time: 20 min.

Yeild: 6 servings(1 1/3 cup each) 

All pantry ingredients, except for frozen peas.

 1    cup dried macaroni noodles or egg noodles

 1 ½  cup frozen peas, or a 15 oz can peas

1    (10 3/4 oz) can Cream of Mushroom soup

 1     (12 oz) can evaporated milk , or 1 ½ cup prepared dry milk

 1     tablespoon dehydrated onion

½    teaspoon salt, add more to taste

 2     (6 oz) cans tuna, drained, flaked

1 ½  cup corn flakes, crushed

Step 1:  Place noodles and frozen peas in a pot of boiling water.  Cook noodles and peas to desired doneness as directed on package. Drain; rinse in hot water.  Set aside.

Step 2:  Meanwhile, heat oven to 350˚F.  In ungreased 9x9 casserole dish, combine soup, milk, onion, tuna and salt.  Add cooked noodles and peas. Mix well, then taste test!

Step 3:  Top casserole with crushed corn flakes.  Bake uncovered for 25-30 min. Remove when bubbly.

Double the recipe for a 9x13 pan.

Whole Wheat Oatmeal Pancake MIX

Speed up a breakfast of pancakes by making a MIX 
ahead of time!

The combination of wheat flour and oatmeal is nothing but whole grain goodness.

Adding cooked oatmeal increases moisture.

 

#1. To make the MIX:

     Stores for 6+ months.

8 c. whole wheat flour

1  c. dry powdered milk

½ c. sugar

¼ c. baking powder

2 t. salt

In a large mixing bowl, combine all

ingredients.  Transfer to a #10 can (above)

or another airtight container.  

 

#2. To make pancakes:

     Use a medium mixing bowl.

2   eggs, beaten

¼  c.  oil

2+ c. water

1  c. cooked oatmeal, or other cooked hot cereal
2 ½ c. whole wheat pancake MIX

With a wire whisk, combine

ingredients in order, first to last. 

Cook on a hot griddle med heat.

Whole Wheat Pumpkin Muffins

3  1/2 c. whole wheat flour, fine ground

1  t. baking soda

2  t.  baking powder

1  t. salt

2  c. sugar, reduce to 1  1/2 c. if you prefer less sugar

2  t. cinnamon

1/8  t. nutmeg and 1/8 t. cloves, optional

15 oz. can pumpkin, or 2 c. frozen 

        pumpkin puree defrosted and drained  

4   eggs, slightly beaten

1/2 c.  oil

1/2 c. butter, melted
1 c. milk, or prepared powdered milk

12 oz. bag chocolate chips

Mix first 7 ingredients, then add the rest.  
Grease muffin tins with oil, not with oil cooking spray. 
Makes 24 tall muffins or 36 short muffins. 
Fill greased muffin tins 1/2  to  2/3 full.  

Bake 15-20 min at 325 degrees. 
The smell of autumn will fill your kitchen. 
Lightly touch the center of a few muffins, if it 
bounces back, they are done. 
Wait 2 min before removing from tin. Enjoy them warm! 

These muffins freeze very well. 
They also make a great, somewhat healthy,
       after-school snack. 
We like to make '36 short muffins' because they 
cook fast, fit in kid-sized mouths, and if frozen, defrost easy.

No need to spread extra butter on top of these babies.  The butter is inside.

Pumpkin Nutrition:

Great source of  Vitamin A

Low in calories and fat

High in fiber

Can replace oil for pumpkin in many recipes.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Blender Whole Wheat Pancakes

Do have wheat but no wheat grinder? This is a wholesome delicious recipe just for you!  It is a little bit bigger portion than the Blender Wheat Pancakes recipe found in the LDS "Basic Food Storage" Cookbook. ~Lindsey Scarber

1 ½ c. dry wheat kernels

1 ½ c. cup milk  (Make your own: 1/3 c. non-fat dry milk + 1½c. water)

2 eggs                                          

2 Tbsp. sugar or honey

2 Tbsp. oil

1 tsp. salt

2 tsp. baking powder (add last)                      

Put wheat and milk in blender.  Blend on highest speed for 4-5 minutes or until batter is smooth.  Blend on low speed while adding, in order, eggs, sugar, oil, salt, baking powder.  

Bake on hot griddle.

Makes 12 to 14 pancakes. Do not double recipe.

Baking Powder Wheat Biscuits

By Lindsey Scarber

Great for breakfast with sausage gravy or for dinner with hot soup

2  3/4 cups boiling water or more

3 c. whole wheat flour

3 c. white all-purpose flour

1/2 c. butter

1/2 c. shortening

1/4 c. baking powder

1/4 c. powdered milk

1 T. salt

2 T. white vinegar, to soften the whole wheat

Mix all ingredients except the boiling water in a Bosch w/ wire whisk, or use a pastry cutter or strong wire whisk, until mixture resembles fine crumbs. 

Then with the Bosch cookie paddle attachment, or wooden spoon, add enough boiling water until dough almost leaves sides of the bowl, a little stickier than bread dough. Cover and let rest for 20-30 min to allow gluten to form, optional.

Use 2 tablespoons to drop dough in portions on greased cookie sheet. Touching for soft sides, Separate 1 in apart for crusty sides. Makes 3 dozen. I can fit all 3 dozen on one cookie sheet.  I use them for the meal, then freeze the rest for later.

Bake in 450 oven until golden brown, 10-12 min.

Immediately remove from cookie sheet. Serve hot