One day I realized that kids love pizza, and that we would be eating a lot of pizza in the years to come. So I decided to get really good at making pizza. This is the result! It took a lot of trial and error.

So we can make pizza anytime, I like to buy Mozzerella cheese at CostCo and bag it up with about 2 cups in a sandwich size Ziploc bag. I keep it in the freezer, and then set it out while I'm making pizza dough. It thaws in time to make pizza.


I also love green chile on pizza. In August the stores get fresh Hatch green chile. You can have it roasted right there in front of the store. Then they put the hot, roasted green chile in a giant trash bag. While it's in the bag it steams itself. When you get it home, you get off the peels, remove the seeds and chop it up. Then you can freeze it. I usually only have to get some every 2-3 years because we don't go through it very fast.

We also keep pepperoni, sausage and hamburger in the freezer to use on pizzas.


This dough makes about two full size pizzas, so I usually scale it up by 1 1/2 batch to make three pizzas. You can also use it to make pan pizzas, or a regular sized pizza and a giant pizza on a half sheet pan. The possibilities are endless. You spread olive oil on top and sprinkle garlic salt on top. Then bake it for about 8 minutes. It won't be done, but it will be slightly toasted.
 


Cutting pizza with scissors is really easy!

When it is slightly cooled, I like to lift it off the pizza stone and then cut.


And you can cut like this to make more servings for kids.

Pizza also needs to be served with Ranch Dressing. If your bottle is running low, this is what Dad does to get out the last little bit. Hold on tight!



Our Best Bites Pizza Crust
1 1/2 cup warm (105–115 degrees) water
1 tablespoon sugar
1 tablespoon yeast
1/2 teaspoon kosher salt
3–4 1/2 cups all-purpose flour

1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 cups of flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
3. Cover and allow to rise for 45 minutes or until doubled in bulk.
4. Preheat your oven (and your pizza stone, if you want) to 425 degrees. While oven is heating, punch down dough and shape into a disc. Spray your work surface, rolling pin, and pizza stone with non-stick cooking spray. Place dough disc onto work surface. Roll and shape into a circle. (Disregard all of this, by the way, if you’re a stinking dough-thrower). Very gently transfer the dough onto your pizza stone and continue to shape up to the edges of the stone.
5. Using a fork, prick several holes in the crust. Drizzle crust with a little olive oil and brush all the way up to the edges. Sprinkle with garlic salt. Both oiling and garlic salting the crust help crisp it up, give it a great flavor, and keep it from getting soggy in the middle.
6. Bake crust in preheated oven for 8-12 minutes or until slightly golden. Remove from oven.
7. Spread a layer of sauce (if desired) over the surface of the crust. Top with whatever toppings you like (I do the flat stuff, i.e. the meat, first). Then sprinkle with oregano.
8. Return crust to oven and bake 10-12 more minutes or until cheese is melty and the crust is golden brown. And there you have it. Beautiful pizza, completely non-doughy in the middle, a little crispy on the edges and chewy on the inside.

Link to Our Best Bites: https://ourbestbites.com/cooking-class-pizza-101/

Dannie's Rolls are amazing! They are fast and easy. It's a great bread maker recipe. I like to use 1 cup wheat flour and 3 cups all purpose flour, but you can play around with the ratio.

A long time ago, my version of the rolls were coming out especially fluffy and light. Dannie and I didn't know why they were so awesome, but I was certain it wasn't because of my fancy breadmaking skills (skills that I don't have). One day I came across an original version in Dannie's handwriting. Lo and behold, it said 1 package of active dry yeast (2 1/4 tsp. yeast). When I had transcribed it, I had written down 1 tablespoon of yeast (3 teaspoons). There is was! Since then I have tried it both ways and both are delicious. If you are in a big rush, 1 tablespoon of yeast will make a dough that rises much faster. If you have more time, then 2 1/4 tsp. is perfectly sufficient.

I took these pictures many years ago, and then never posted them. What a blast from the past!

Dannie's Rolls
1 1/2 cups warm water
1 package active dry yeast (2 1/4 tsp)
1/4 cup white sugar
1/4 cup oil
1 tsp salt
4 cups flour (I like 1 cup wheat and 3 cups all purpose)
2-4 T butter, melted in the 9x13 inch dish

Add all ingredients to a bread maker except butter. Mix on the dough setting. Melt butter in a 9x13 inch glass dish. Shape dough and let rise for 20-40 minutes (until doubled). Cook at 400 degrees for 15 minutes. Brush butter on top.

Tips for Roll Making
When the dough comes out of the bread maker, I push out the air gently, and toss it in a little flour so its not so sticky. I cut it into halves until there are 16 pieces. Since 15 fits nicely in a pan, I take the smallest one and divide it up to put into any dough balls that seems too small.

To make a smooth top on the roll, I fold it over a couple times.
 And push all the seams into the center.
 Boom! A cute little roll!


Cover with plastic wrap and let rise in a warm place. Also, admire the clean stove top!

 And get David to do it too!

The rolls on the right side were made by me, and the rolls on the left were made by my kids. And guess what! They all taste the same! So it doesn't really matter.

My sister taught me the greatest way to make pizza. It's so amazing that I don't even make homemade pizza anymore. Naan bread pizzas! CostCo sells Naan bread in the refrigerator section. You can store it in your fridge, or freezer for later.



Preheat your oven to about 425. Lay about 6 Naan breads on a half sheet pan. Add sauce (I love Trader Joe's Pizza Sauce), mozzarella cheese (see tips for how I keep it in my freezer), and whatever toppings you like! Bake for about 5-10 minutes until perfectly toasted.

Here is our go to list of pizza toppings, mostly inspired by the Dion's Special, which is the greatest supreme pizza of all time.
Mushrooms
black olives
green chile
red onions
green/red peppers
Italian sausage
ground beef
smoked ham
pepperoni

I like to precook a lot of green and red peppers, onions and mushrooms. I keep them in the freezer and then add them to our Naan pizzas.

• 1/4 cup shortening
• 1 cup sugar
• 1 egg
• 1-1/2 cups mashed ripe bananas (about 3 large)
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon 2% milk
• 1/2 cup confectioners' sugar

• In a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg. Beat in bananas and vanilla.
• Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
• Fill paper-lined muffin cups three-fourths full. Bake at 350°.
• For Jumbo Sized muffins, bake for 23-28 minutes (makes 6).
• For regular sized muffins, bake for 12-15 minutes (makes 16).
• For mini muffins, bake for 6-8 minutes (makes 48).

• For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

My kids love these! They are a little labor intensive, but worth it.


Orange Scones
For the Scones
1/3 cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup Sour Cream
1 large egg

For the Glaze
3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice

DIRECTIONS:

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
4. In a small bowl, whisk the sour cream and egg until smooth.
5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
6. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice.

Cinnamon Rolls at General Conference are a family tradition for our family. Every Friday parents take turns sending in breakfast for seminary. My kids often ask for my cinnamon rolls. This is a great breadmaker recipe. For the frosting, we prefer a little more. I make one a half times the frosting recipe.

Taste of Home Mini Maple Cinnamon Rolls
2/3 cup whole milk
1/3 cup maple syrup
1/3 cup butter, softened
1 large egg
3/4 teaspoon salt
3 cups bread flour
1 package (1/4 ounce) active dry yeast

TOPPING:
1/2 cup packed brown sugar
2 tablespoons bread flour
4 teaspoons ground cinnamon
6 tablespoons cold butter

MAPLE ICING: (This is the original recipe, I like to increase to one and a half times)
1 cup confectioners' sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
1 to 2 teaspoons whole milk

Directions:

1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
2. When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
3. Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

 
 
There is a beloved recipe I've been cooking for over a decade called Cranberry Nut Bread.  I always have it out for Thanksgiving breakfast, and sometimes for Christmas morning.

I have a secret.  All these years I've led you all to believe that I was making a perfect brunch food called "Cranberry Nut Bread."  Here's the truth: It's called "Cranberry Nut Dessert" and the original recipe recommends you serve it with ice cream or whipped cream.

Because I love you all, here is the recipe so you can make it.  Enjoy!  I love to double or triple it.  And I LOVE to eat it for breakfast.

Cranberry Nut "Bread" by Taste of Home
1 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 large eggs, beaten
1/2 teaspoon almond extract
Whipped cream or ice cream, optional

Directions

1. In a bowl, combine the flour, sugar and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate.
2. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped cream or ice cream if desired.

I've made Spaghetti Sauce from scratch.  It was delicious, but it was also time consuming.  My family is big on pasta.  Since we eat Spaghetti about once a week I had to find a better way.  This is the better way!  It's also very college friendly and budget friendly.  Enjoy!

Anytime you're making pasta for dinner, your first step is to get your water on the stove to boil.  There's no sadness like having a pot full of spaghetti sauce ready to eat and you're still waiting for your water to boil.

Remember those bags of frozen hamburger?  Get one out, defrost it and brown it in a skillet.  Mine is 3/4 pound but meat lovers will love a whole pound or more.  I know how to drain the fat off hamburger meat without a strainer (that dirties a dish, and dishes are a pain).  After browning, if there is some fat in the bottom, scrape all the meat to one side, drop in a paper towel and then tilt the pan to the empty side and sop it up with a paper towel.  If the paper towel gets saturated just get another.  Then use your spoon to scrape the paper towel around the bottom of your pan.  No more grease!  Then throw it away, it's not an ingredient in our recipe.



You know how regular canned sauces are watery?  I hate it when there is a pool of tomato water until my pasta.  This ingredient will fix that problem and change your sauce woes forever.  Add one can (6 ounces) of tomato paste.  Mix it around (it will be paste-y) and let it cook for a minute.


If you're doing it right, your toddler will look like this.  Todders know when you are less than 20 minutes from dinnertime and usually decide starvation has come for them.  Resist to urge to feed it!  Don't look into those sweet eyes!  Focus on cooking!  Hang on, little buddy!


Next, add one can of spaghetti sauce.  Both Hunts and Del Monte are good, I have Hunts since I bought 24 cans at a Smith's Case lot sale.  Your pasta water is probably boiling about now so add your pasta in your pot of boiling water (not in the tomato sauce!) and let it boil.  The Spaghetti sauce can simmer on low heat until your pasta is done.  I usually cover it with a lid.

 How about some bread sticks with that?  Check out my fancy bread.

Yes, it's hot dog buns.  Whenever we have hot dogs inevitably my kids want it bun-less.  We always have leftover buns.  I just throw them in the freezer and wait until Spaghetti night.  This recipe also works perfectly with a loaf of french bread cut in half lengthwise. No waste here!


Jason made up this recipe and we love it.  You'll need butter (preferably at room temperature), Garlic Salt, Parmesan Cheese and Oregano.  I once tried fancy, grated, fresh Parmesan Cheese for this recipe and it wasn't as good.  The kind you see in the picture works great.  Save your money and go with this stuff.


Butter your "bread sticks", sprinkle on Garlic Salt, then Parmesan Cheese, and then Oregano.  It's not a science.  Just imagine yourself eating it and that's how much you put on.  If it's too bland, next time add more garlic salt.  If it's too salty, next time add less garlic salt.  Channel the inner scientist in you and experiment to find out what your family likes.

Then broil it either in a toaster oven or in a real oven for 2-5 minutes.  Don't walk away!  Watch it closely!  Don't answer the door!  Set a timer!  It can go from pale to "call a fireman" in a minute.  You'll want it golden brown, like this:

I put it on a paper towel to keep it from getting soggy while it's warm.  Serve your pasta, Spaghetti meat sauce and garlic bread with a side salad and some steamed vegetables.  So easy!

Since your toddler didn't starve to death, he can join you for dinner.  This is what a happy, well fed toddler will look like after surviving those last 20 minutes.

You may not know it, but many of you ate this sauce when we stayed in the house in St. George for Summer and Stuart's wedding.  I doubled it and made two loaves of french bread into garlic bread.  I even brought frozen hamburger with us to cook.  You all liked it!  This recipe is great for a Harper crowd.

No toddlers were harmed in the making of this recipe.

Mary's Spaghetti Sauce
Serves 6-8
1 pound dried spaghetti
3/4 - 1 pound ground beef
1 can tomato paste, 6 ounces
1 can Spaghetti Sauce, 15 ounces

1. Start a pot of water boiling for your pasta.
2. On high heat, brown your ground beef.  Drain (or use your paper towel to sop it up).
3. Lower the heat to medium or medium high.  Add tomato paste and mix well.  Let cook for 1 minute.  Be careful that it doesn't burn.
4. Add spaghetti sauce and let simmer, covered, on low heat until pasta is ready.

Jason's Garlic Bread
Hot Dog buns, or French Bread, or whatever leftover bread you have
Butter, at room temperature
Garlic Salt
Parmesan Cheese
Dried Oregano

1. Lay out your bread on a cookie sheet covered with foil (for easier clean up!).
2. Spread with butter.
3. Sprinkle with garlic salt, parmesan cheese and oregano, to taste.
4. Broil for 2-5 minutes (my oven takes about 3 minutes, my toaster oven takes 5) until golden brown and delicious.