Home Made Baking Mix

I never really used baking mixes (like Bisquick) very much, but discovered that it really does save time to have it on hand. This mix keeps great in the fridge and even longer in the freezer (if you keep it that long!). You can whip up a batch of biscuits, pancakes or waffles in a jiffy....no excuse not to now, sorry.

Baking Mix

Ingredients:

8 cups Flour

⅓ cup Baking Powder

1 tbs Salt 

3 tbs Sugar

2 sticks Cold Butter

Directions: 

Blend dry ingredients in a large mixing bowl - use two forks or a pastry blender to cut in the cold butter - store in a large freezer bag or large glass jar - will keep for weeks in the refrigerator or 3 months in freezer - use to make biscuits, waffles or pancakes (like Bisquick).

Home Made Creamed Soups

Cream of Chicken, Mushroom and Celery Soups are called for in so many recipes, and not only are they an expense, but they are also full of MSG (monosodium glutamate), dehydrated this and mechanically separated that...plus loads of other things you definitely do not want in your body...so make your own! Save money and your health! And don’t buy bouillon cubes, buy chicken or beef base - no MSG! Or better yet, make your own beef or chicken stock (but that's another subject) :-)

Condensed Creamed Soup Substitute

Ingredients:

For Cream of Mushroom:

2 Tbsp. Butter

2 Tbsp. Olive Oil

¼ cup Whole Wheat or All Purpose Flour

1 tsp Salt Or More To Taste

12 Fresh Mushrooms, chopped for Cream of Mushroom

2 cups Of Milk (Less For A Thicker Soup)

Directions: 

Heat butter and oil then add flour and salt, stirring to make a roux. Add mushrooms and cook about a minute, just to soften. 

Add milk and stir until thickened. This is a substitute (and a great one at that!) 

for two 10 oz. cans cream of mushroom soup. 

For Cream of Chicken, simply omit mushrooms, 

add 1 tsp. chicken base (a paste, like bouillon but without the MSG) 

and substitute half the milk with chicken broth or stock. 

For Cream of Celery, substitute celery for the mushrooms 

and proceed as listed above.

Home Made Salad Dressing Mixes

I don’t like what I see when I read the back label on my favorite salad dressing, so I just make it myself. It’s easy to do, tastes better (in my humble opinion) 

and I KNOW it’s better for me and my family. I make up a large batch of the dry ingredients and store in jars (with the instructions attached to the jar) 

so that I can whip up a great dressing in the wink of an eye!

Italian Dressing Mix

Ingredients:

1 Tbsp Garlic Salt (1/2 cup)

1 Tbsp Onion Powder (1/2 cup)

1 Tbsp White Sugar (1/2 cup)

2 Tbsp Dried Oregano (1 cup)

1 tsp Ground Black Pepper (2 1/2 tbs)

1/4 tsp Dried Thyme (2 tsp)

1 tsp Dried Basil (2 1/2 tbs)

1 Tbsp Dried Parsley (1/2 cup)

1/4 tsp Celery Salt (2 tsp)

2 Tbsp Salt (1/2 cup)

Directions: 

In a large bowl, mix together the dry ingredients. Store in a tightly sealed container. This will make nearly 4 cups of mix - enough for 8-10 ounces of dressing.

To prepare dressing, whisk together ¼ cup white vinegar, ⅔ cup oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Tangy Tomato Dressing Recipe

Ingredients:

1 tbs White Sugar (1/4 cup)

1/8 tsp Paprika (1 tsp)

1/4 tsp Coarse Black Pepper (2 tsp)

1/4 tsp Garlic Powder (2 tsp)

1/4 tsp Cayenne Pepper (2 tsp)

1/4 tsp Onion Powder (2 tsp)

1 pinch Thyme (1/2 tsp)

1 dash Salt (1/2 tsp)

Combine ingredients in deep bowl and store in a jar in the pantry (or refrigerator). 

Directions: 

⅔ cup Ketchup

⅓ cup Water

¼ cup White Vinegar

2 Tbsp Olive Oil

1 to 4 tsp dry mix (depending upon taste)

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes. Cover the dressing until cool, then refrigerate it until well chilled.

Homemade Ranch Dressing Mix

Ingredients:

2 Tbsp Dried Parsley (1 cup)

1 tsp Dried Dill (1/8 cup)

1 tsp Garlic Powder (1/8 cup)

1 tsp Onion Powder (1/8 cup)

½ tsp Dried Basil (4 tsp)

½ tsp Pepper (4 tsp)

Directions: 

Add each of the dried spices to a bowl and gently stir. Store in a resealable plastic baggie or small ball canning jar with tight fitting lid in your spice cabinet.

To make the ranch dressing, whisk together ⅓ cup mayo with ¼ cup milk (more or less depending on the consistency you want) with 1 Tbsp of the homemade ranch dressing seasoning mix. Season with salt, to taste. Use immediately and can refrigerate for up to 3 days.

You can also mix with sour cream for a great dip for chips. 

Home Made Dry Onion Soup Mix

Check out what’s in that dry soup mix you just picked up at the store. MSG is in nearly everything, and my sensitive system rebels at even a hint of MSG. You can have yummy mixes on hand by making big batches and storing it in jars in the pantry....

never run out of soup mix again! 

And you know that the onion soup mix blended with some sour cream 

makes a fabulous dip for chips!!

Dry Onion Soup Mix Substitute

Ingredients:

1 cup Dried Onion Flakes

3 tbs Dried Parsley

2 tbs Onion Powder

2 tbs Turmeric

1 tbs Celery Seed

1 tbs Salt

1 tbs Sugar

1 1/2 tsp Ground Pepper

Directions: 

Mix ingredients well. Makes about 1 3/4 cup.

Store in airtight container for up to six months. 

Store bought package of soup mix contains about 5 tbs. 

Home Made Spice Blends & Seasoning Mixes

Store bought seasoning mixes may not be that expensive, but just check out the ingredient list...along with the herbs and spices there are way too many things in there that I cannot pronounce. It just takes a few minutes to whip up a large batch of mix and store it in a big jar so that you can have it on hand any time you have the urge to cook up a big pot of chili or spaghetti sauce, or a plate of tacos! Some of the mixes are already increased for you, others you will have to convert to the amount you want.

And you can feel great knowing EXACTLY what’s in there! 

Most of the dry mixes listed here can be used “to taste”...use as much or as little as you like, although I have given general guidelines for the amount to add.

Chili Mix

Ingredients:

1/2 cup All Purpose Flour (Unbleached preferably)
4 tsp Chili Powder 

4 tsp Crushed Dried Red Pepper )

4 tsp Sugar 

1 cup Instant Minced Onion 

2 1/2 tbs Seasoned Salt 

4 tsp Instant Minced Garlic 

4 tsp Ground Cumin 

Directions: 

Measure all ingredients into a deep bowl and stir to combine. Pour into a large jar and store in the pantry or the fridge. Use 1 1/2 tablespoons of dry mix per cup of chili - when I make a big pot I use up to 1/2 cup of mix. 

*******************************

Clone Of Lawry’s Taco Seasoning

Ingredients:

5 tbs Chili Powder 

2 tsp Garlic Powder 

2 tsp Onion Powder 

1 tsp Cayenne Pepper 

2 tsp Dried Oregano 

4 tsp Paprika 

4 tsp Cornstarch 

4 tsp Sugar 

2 1/2 tbs Ground Cumin 

2 1/2 tbs Sea Salt 

4 tsp Black Pepper 

Directions: 

Mix ingredients and store in airtight container in a dark, cool place. 

To use: Brown one pound ground beef over medium-high heat. Drain excess fat. Add 2 tablespoons seasoning mix (or more to taste) and ⅔ cup water. Reduce heat and simmer 10 minutes, stirring occasionally. 

Makes filling for 8 to 10 tacos.

*******************************

Easiest Homemade Taco Seasoning

Ingredients:

1 Part Chili Powder

1 Part Ground Cumin

1 Part Garlic Powder

1 Part Onion Powder

¼ – ½ Part Crushed Red Pepper

Directions: 

Mix all the spices together and store in an airtight container. I sometimes store mine in the freezer - especially in our humid summers!

To use: Brown one pound ground beef over medium-high heat. Drain excess fat. Add 2 tablespoons (or more to taste) seasoning mix and ⅔ cup water. Reduce heat and simmer 10 minutes, stirring occasionally. 

Makes filling for 8 to 10 tacos.

*******************************

Spaghetti Sauce Mix

Ingredients:

1/4 cup cornstarch or arrowroot (I have been shying away from corn lately)
1/4 cup dried minced onion
1/4 cup dried parsley flakes
3 Tbsp. of dried vegetable or sweet pepper flakes
2 Tbsp. of Italian seasoning
4 tsp. salt
4 tsp. sugar
2 tsp. dried minced garlic

Directions:

Combine and store in an airtight container in a cool and dry place 

for up to a year. Yield: 4 batches, 1 cup total.

To make sauce, brown 1pound of ground beef, drain, add 2 cups water, 1 can tomato paste, 1/4 cup dry mix and simmer for 20 minutes. 

Makes about 3 cups of sauce.

********************************

Italian Seasoning Mix

Ingredients:

2 Tbs basil
2 Tbs marjoram
2 Tbs oregano
2 Tbs rosemary
2 Tbs thyme

Directions:
Mix all ingredients in a bowl until well combined
Use immediately or store in an air tight container.

********************************

Cajun Seasoning

Ingredients:

½ cup Chili Powder

½ cup Paprika

2 Tbsp Onion Powder

2 Tbsp Coarsely Ground Black Pepper

2 Tbsp Dried Basil

2 Tbsp Dried Oregano

2 Tbsp Ground Coriander

1 ½ Tbsp Dried Thyme

¾ tsp Cayenne Pepper

½ tsp White Pepper

⅓ tsp Ground Cumin

Directions:

Mix all ingredients in a bowl until well combined
Use immediately or store in an air tight container.

********************************

Creole Seasoning (a little different spin on the Cajun Spice)

Ingredients:

2 Tbsp Onion Powder

2 Tbsp Garlic Powder

2 Tbsp Oregano

2 Tbsp Sweet Basil

1 Tbsp Thyme

1 Tbsp Black Pepper

1 Tbsp White Pepper

1 Tbsp Cayenne Pepper

1 Tbsp Celery Seed

5 Tbsp Paprika

Directions: 

Combine in food processor.

********************************

Fajita Seasoning Mix

Ingredients:

3 Tbsp. Cornstarch

2 Tbsp. Chili Powder

1 Tbsp. Salt

1 Tbsp. Paprika

1 Tbsp. Sugar

2-½ tsp Crushed Chicken Bouillon Cube

1-½ tsp Onion Powder

½ tsp Garlic Powder

½ tsp Cayenne Pepper

¼ tsp Crushed Red Pepper Flakes

½ tsp Cumin

Directions: 

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

********************************