Pizza Burgers

(×3)

2 lb. (6lb.) hamburger
¾ lb. (2lb.) Velveeta
Chef-Boy-Ardee Pizza Sauce (one 15 oz. can for single or double batch, 2 cans for a triple batch)
1 cup (3 cups) finely minced onion
½ (1 ½) teaspoons oregano

Brown burger, drain well. Add onion and cook 10 minutes. Add the rest of the ingredients. Cook over low heat until cheese is melted. Cool.

Now, freeze in serving size containers OR…

Toast hamburger buns until lightly brown. Spread pizza burger mix to edges of buns. Sprinkle with shredded parmesan cheese (not powdered). Bake at 350º until toasted, approximately 20 min. Enjoy!

I got this recipe from Donna. I think they are definitely better if they are frozen for a while first. They are good both ways, but better after being frozen. That makes them a great candidate for a make-ahead meal, especially sinci it is easy to make a lot. Stale buns work best. Yummy!

Donuts

Recipe: No-Rise Dough


We made donuts for breakfast today. So much fun. The kids loved helping. I used this recipe:

No-Rise Dough, for bread sticks, donut holes, cinnamon rolls, or pizza crust

4 ½ teaspoons yeast, about 2 packages
1 tablespoon sugar
1/2cup warm water
½ cup oil
2 cups sour milk, buttermilk, or plain yogurt
½ cup sugar
½ teaspoon baking soda
5 tsp baking powder
1 tsp salt
5+ cups flour

Notes: This makes a very sweet dough. I recommend for pizza or Breadsticks, use only about 2 tablespoons of the sugar, or leave it out entirely. Also, some of the flour can be replaced with whole wheat flour if you like.

Dissolve yeast in water with 1 Tablespoon of sugar. Add remaining ingredients, Mix and knead well. This dough will keep in the fridge for about a week, and it makes a lot. No need to let it rise. Bake at 425°F for 10 minutes.

Bread Sticks: Shape into sticks, brush with egg whites and bake at 400°
Donut holes: Shape into balls and fry in hot oil.. Sprinkle with sugar
Cinnamon rolls: Roll out into rectangle, spread dough with melted butter, sugar, cinnamon, and nutmeg. Roll, starting with the long side. Slice and place on a greased pan, cut side down. Bake at 400°F.
Pizza dough: Roll out as desired and bake first, or add desired toppings and then bake. It will raise a lot in the oven so for thin pizza, roll very thin.

I rolled out the dough and cut some small circles, then fried them in canola oil. We put them in a paper bag with powdered sugar and the kids got to shake them up, that was the fun part. Then of course we got to eat them. I thought they were just OK. The kids loved them, I guess for homemade they weren't bad though. Mostly fun.

This is my favorite recipe for pizza dough. Mostly because it is so easy. It is good with about half whole wheat flour too. Plus it makes a lot of dough, so after making pizza, there is usually enough left over to make cinnamon rolls for breakfast. I can even make them the night before and they will go from the fridge to the oven beautifully.

Glazed Orange Muffins

Recipe: Dairy Hollow House Soup and Bread p. 366

These muffins were so yummy! I didnt' have oranges, but Tangerines worked great. Also very sticky. Next time I will defiantly be sure to have some pecans to add.

GLAZED ORANGE MUFFINS

• 2 cups flour
• 1/2-3/4 cup sugar (depending on your taste)
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large or 2 small oranges
• 1/4-1/3 cup milk, as needed
• 1/3 cup butter, melted and cooled
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup coarsely chopped pecans, lightly toasted
  

Orange Glaze:

• zest of 1 orange
• 1/3 cup fresh orange juice
• 1/3 cup sugar
  

Preheat oven to 400 deg. F. Spray muffin cups with cooking spray. (you can use paper cups, but I think it works better not too, because they can soak up more of the glaze that way.)
Combine flour, sugar, baking powder, and salt in a large bowl. Grate the zest of the orange and juice it. Add enough milk to the orange juice to measure 1/2 cup plus 2 tablespoons, pour it into a second bowl. Add the butter, egg, vanilla, and baking soda and whisk until blended. add the wet ingredients to the dry and combine using as few strokes as possible. Fold in orange zest and pecans.
Spoon into prepared muffin cups, 2/3 full. Bake until fragrant and golden, 15-20 minutes.
While muffins are baking, prepare the orange glaze. In a small pan, bring the orange zest juice and sugar to a boil. Stir to dissolve sugar. Turn the heat down and let it simmer until slightly thickened. The glaze should be thinnish, so the muffins soak it up.
Let the muffins cool 2-3 minutes then brush or drizzle them with the glaze. Serve warm.