Blueberry Buttermilk Muffins

2 cups fresh or frozen blueberries
1 1/8 cup sugar + 1 tsp.
2 1/2 cup flour
2 1/2 tsp. baking powder
1 TSP. salt
2 large eggs
4 TBSP. butter, melted and cooled
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp. vanilla

topping: 1/3 cup sugar mixed with zest of one lemon

Preheat oven to 375

Place one cup of berries with the 1 tsp sugar into a pot, cook over medium heat, mashing and stirring berries until reduced to one third. set aside and cool.

Mix together flour,salt, and baking powder.
In a separate bowl, combine 1 cup sugar with eggs, mixing until thick. add butter and oil, then buttermilk and vanilla. Add to flour mixture. Gently fold in blueberries. Fill muffin tins 3/4 full. Add 1 tsp of berry mixture into each muffin tin and swirl in a figure eight. Sprinkle each muffin with lemon sugar. BAKE 16-18 MINUTES

Copy Cat Pizza Hut Sauce

1 15 oz. can tomato sauce
1/4 c. water
1 tsp. sugar
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. dried thyme
1 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
bay leaf
1/2 tsp. lemon juice

Cook over medium heat until sauce comes to a boil
Lower heat, simmer covered for 30-45 minutes until desired thickness

Homemade Pizza Crust

1 1/4 cup warm water
2 tsp rapid rise yeast (or 1 pkt)
1 TBSP honey
2 TBSP sugar
1 TSBP olive oil
2 tsp salt
3+ cups all purpose flour

Mix first five ingredients in a stand mixer
Add salt and one cup of flour until well incorporated
Add remaining flour 1 cup at a time, adding more as needed until dough pulls away from sides
Knead in mixer for 5 minutes or by hand 10 minutes.
Dough will be a little sticky.
Place in greased bowl, covered for three hours in the refrigerator.
Three hours before baking, take dough out and sit on counter to come to room temp.
About 45 minutes before baking, preheat oven to 475-500 degrees. Heat up pizza stone or a cast iron skillet
Roll out dough and add toppings, bake 8-10 minutes

source: MelsKitchenCafe.com