Pizza Crust

From Cooking Light.
I use 1/2 whole wheat flour. This is great topped with BBQ chicken, red onion, cheese.

Yield

1 (12-inch) crust

Ingredients

• 2 teaspoons honey
• 1 package active dry yeast (about 2 1/4 teaspoons)
• 3/4 cup warm water (100° to 110°)
• 2 1/4 cups all-purpose flour (about 10 ounces), divided
• 1/2 teaspoon salt
• Cooking spray
• 2 tablespoons stone-ground yellow cornmeal

Preparation

Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)

Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray, and cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.

Wheat Germ Dough: Replace 1/4 cup all-purpose flour with 1/4 cup toasted wheat germ.

Asian Dough: Add 2 teaspoons raw sesame seeds.

Herb Dough: Add 2 tablespoons chopped fresh herbs (use a mix of herbs or just one, such as basil or oregano).

Nutty Dough: Add 2 tablespoons finely chopped walnuts or pecans.

Cheese Dough: Add 2 tablespoons finely grated Parmesan, fontina, or other cheese.

Pepper Dough: Add 1 teaspoon coarsely ground black pepper.

Note: Nutritional analysis is for 1 (12-inch) pizza crust.

Amish Breakfast Casserole

I also made this egg casserole version this morning. This is all made in the morning and baked. People said it was really good, but it was all gone before I got a chance to try it! Very quick and easy to make, would make a good dinner as well.

* 1 pound sliced bacon, diced
* 1 medium sweet onion, chopped
* 6 eggs, lightly beaten
* 4 cups frozen shredded hash brown potatoes, thawed
* 2 cups shredded Cheddar cheese
* 1 1/2 cups small curd cottage cheese
* 1 1/4 cups shredded Swiss cheese

DIRECTIONS

1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Sausage Egg Casserole

I found this recipe on Allrecipes.com. I made it this morning for breakfast for the Singles Ward. It turned out delicious. I made two casseroles, one with mushrooms and onion and one without. I thought the one without was just as good. This is partially made the night before, then add the flour mixture and bake in the morning.

* 3/4 pound ground pork sausage
* 1 tablespoon butter
* 4 green onions, chopped
* 1/2 pound fresh mushrooms, sliced
* 10 eggs, beaten
* 1 (16 ounce) container low-fat cottage cheese
* 1 pound Monterey Jack cheese, shredded
* 2 (4 ounce) cans diced green chile peppers, drained

* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/3 cup butter, melted


DIRECTIONS

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Berry sauce

I love this on vanilla yogurt with a sprinkle of granola for breakfast or a snack. Also great on french toast, waffles and ice cream. So good!


2 cups frozen berries (Costco mixed are good)
or 1 pint fresh strawberries
3 T sugar
1 T cornstarch
1/4 C water
1 T lemon juice

Mash berries; set aside. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in berries; remove from the heat. Stir in lemon jiuce. Transfer to a small bowl. Cover and refrigerate until chilled