Make it Yourself Recipes

I like having ingredients on hand instead of pre made mixes because I have a lot more choices in what I make and I have less to store. Plus, I can make sure there are no bad ingredients. It is kind of fun to try. You also usually save money!!

Make it Yourself Recipes

Chicken or Beef Gravy
3 cups chicken broth or 3 cups Beef Broth
1 (10 ounce) cans mushroom stems and pieces, include liquid
1/4 teaspoon black pepper
1/8 tsp each thyme & sage -for chicken gravy
1 teaspoon granulated garlic powder
1 teaspoon chicken or beef soup base
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
5 tablespoons instant potato flakes ( Idaho)

In a large frying pan, add broth, mushrooms and liquid and bring to boil.
Add pepper, garlic powder, chicken soup base, soy sauce and Worcestershire sauce, stir to blend.
While still at boil, add potato flakes stirring constantly until gravy thickens to a desired consistency.
Use additional instant potato flakes if gravy is too thin. For darker color add a few drops of Kitchen Bouquet. (from Food.com 5 stars from 20 reviewers)

Simple Chicken Gravy
1 cup water
1/2 cup milk
1 tsp. chicken Bouillon (more if you like it salty)
pinch of sage
pinch of thyme
3 TBS potato flakes
1 TBS cornstarch
2 tsp. butter
Mix all except butter while cool. Heat and let thicken. Add butter at the end.

Pancake Syrup Ingredients
1 1/4 cups brown sugar
3/4 cup white sugar
1/3 cup molasses or 1/3 cup corn syrup
1 cup water
1 tablespoon vanilla
maple flavoring

Bring sugars, molasses and water to a boil, stirring constantly.Simmer on low for 5 minutes.Remove and add vanilla and optional maple flavoring if using.
(from www.food.com 5 stars from 6 reviews)

Pancake Mix
4 cups flour
2/3 cup powdered milk
4 TBS. baking powder
6 TBS. Sugar
2 TSP. Salt
Mix well. To make pancakes use:
2 1/3 cup mix
2 eggs well beaten
1/4 cup melted butter

Maple Brown Sugar Oatmeal Packets Mix
"We like those packets of maple brown sugar oatmeal but don't like paying the high price for them. I found this in an issue of Quick Cooking and tried it and we were thrilled with the taste.
1/2 cup non-dairy powdered coffee creamer
2/3 cup confectioners' sugar
1/2 cup packed brown sugar
1 1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
For each serving of oatmeal
1 cup boiling water
1/2 cup quick oats
1 1/2 TBS. of the mix
Combine the first seven ingredients and mix well; store in an airtight container in a cool dry place for up to 6 months.


Make Your Own Bisquick Mix
4 ½ c sifted flour
2 Tbsp sugar
1 Tbsp + 1 ½ tsp baking powder
1 c shortening
½ tsp salt
2/3 c powdered milk
Stir together flour, baking powder, salt, and sugar. Sift together 2-3 times in a large bowl. Cut in shortening with pastry blender or two knives until the mixture is similar to cornmeal. Add dry milk. Use in recipes that call for Bisquick or all-purpose mix.

Garlic Cheese Biscuits

2 cups Original Bisquick ® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2
ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder

Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Wheat Thin Crackers
1/2 c oats (blend in blender)
2 tsp honey
1/4 tsp salt
3/4 c organic flour
1/4 tsp soda
1/4 c organic unsalted butter, softened
1/4 c buttermilk, organic is best, do not use nonfat or low fat.
Don't grease the cookie sheets.
Grind 1/2 cup oatmeal at low speed in the blender until fine. Add honey, salt, flour and soda. Cut in butter until mixture forms crumbs and then add the buttermilk. Mix until it forms a ball and sticks together.
Roll thin, cut with animal shaped cookie cutters.
Bake at 400ºF until brown (10 to 12 minutes).

Italian Dressing Mix Like Good Seasons

1 tsp. dried carrots (put the Church’s in a
blender to make them smaller)
1 tsp. dried red bell pepper flakes (I use
green if don’t have red. Dry tiny pieces in
oven-chop in food processor)
3/4 tsp lemon pepper seasoning
1/8 tsp. dried parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
2/3 tsp sugar
1 tsp salt
1/8 tsp. black pepper

I get out a lot of little zip lock bags and make a ton of little bags at one time. It works great. To make the dressing:
1 bag mix
1/2 oil
3 TBS water
1/4 Cup Vinegar

Caesar Salad Dressing
(I love this stuff)
2 cloves of garlic
1/2 cup oil (add mayo instead of you like Creamy Caesar)
1/4 c parmesan cheese (powdered or not)
1 tsp. Worcestershire Sauce
1 tsp. mustard
1/2 tsp salt
2 - 3 TBS. Lemon juice
a dash of sugar (1/4 tsp ish)

Just Like Hellmans Mayonnaise - Copycat
"I love buying the Helmans mayonnaise and this tastes just like it. Don't even try to make this on a rainy day or even when it is threatening to rain. It just won't set and you'll end up with a runny mess. You can substitute lemon juice if you don't have white vinegar"
1 eggs, at room temperature
1 teaspoon dry mustard
3/4 teaspoon salt
1 dash cayenne pepper
1 cup oil (put in fridge until cold)
3 tbls white vinegar/lemon juice
Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low.
While the machine is blending, SLOWLY pour in another 1/2 cup oil.
You may have to stop and scrape down the mayo.
Add the lemon juice/vinegar and the remaining 1/4 cup oil SLOWLY. The vinegar or lemon juice kills any bad stuff. You can use a dehydrated then rehydrated egg instead of fresh.

Honey Mustard Dressing
1/4 cup mayonnaise
1 TBS prepared mustard
1 TBS honey
1/2 TBS lemon juice
Whisk together and store in fridge.

One of my Favorite Salad Dressings

2 tablespoons toasted sesame seeds (opt. or add a few drops of sesame oil)
1 tablespoon poppy seeds (optional)
1/2 cup white sugar
2 teaspoons minced onion (You can use dehydrated)
1/4 teaspoon paprika
1/4 cup white wine vinegar (I use all cider vinegar because that is what I have on hand)
1/4 cup cider vinegar
1/2 cup vegetable oil

Put it in the blender. Serve with chopped Spinach, or lettuce and toasted almonds and cranberries.



Ranch Dressing Mix
1 cup dried parsley flakes
1/2 cup finely crushed saltines
1/2 cup dried minced onion
1/2 cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons dill weed

In a large mixing bowl, combine first 8 ingredients; mix well. Store in airtight container in a cool dry place.
3 cups mix is enough to make 24 batches of ranch salad dressing.

For Ranch Dressing:
1/4 cup dry mix
3/4 cup mayonnaise
1/4 cup sour cream
1 cup buttermilk (to make buttermilk, add 1 tbs. vinegar to milk and allow to curdle)

For Thousand Island Dressing
1/4 cup chili sauce
2 tablespoons sweet pickle relish
1 cup prepared ranch
www.cdkitchen.com

Cocktail Sauce
2 Cups Ketchup
1/4 cup lemon juice
1 - 2 TBS. horseradish depending on hot you like it.
a dash of Worcestershire Sauce.

Mix and serve.

Sweet-n-Sour Sauce
1 c. Pineapple Juice
1/2 c brown sugar
9 T. Vinegar
10 1/2 t. cornstarch
2 T. Ketchip
1 1/2 T soy sauce

Combine all in medium saucepan. Turn on stove to medium and cook till thick and bubbly. Serve with won tons or over rice.

Homemade Rice-A-Roni Mix
2 c. rice
1 c. angel hair, vermicelli or spaghettini pasta, broken into very small pieces
¼ c. parsley
6 Tbsp. chicken bullion powder
2 tsp. onion powder
½ tsp. garlic powder
¼ tsp. thyme
1/2 tsp. tumeric (opt)

Combine all ingredients and mix well.

To prepare: Melt 2 Tbsp. butter in a skillet. Add 1 c. of the mix and stir. Add 2 ¼ c. water. Bring to a boil. Reduce to low, cover and simmer for 15 minutes.

Shake and Bake Recipe
1 cup all-purpose flour
2 teaspoons cornstarch
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons sugar
10 teaspoons vegetable oil
3 1/2 teaspoons poultry seasoning
2 tablespoons crumbled dry parsley
2 cups fine dry breadcrumbs
Combine dry ingredients in a mixing bowl; add oil. Mix well. Place in zipper-top plastic bag and store in freezer. Use to coat chicken, pork or veal. 
 To use: Line a baking dish with aluminum foil; grease well. Moisten each piece of meat with water. Shake off excess and shake in bag of mix to coat, one piece at a time. Sufficient for 6 pcs cut up chicken. 
 Place in baking dish and bake in 400 F oven for 30 minutes or until done, depending on size of pieces. Store unused mix in freezer.

Sloppy Joe Mix (CD Kitchen)
2 tablespoons dried minced onion
2 tablespoons dried green pepper flakes
1 1/2 teaspoon salt
2 teaspoons cornstarch
1/4 teaspoon dry mustard
1 teaspoon celery seed
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
Mix ingredients together until well blended; store in an airtight container. 

Instructions: Brown one pound ground beef in a skillet; drain. Add seasoning mix, 1/2 cup water and an 8 oz. can tomato sauce; bring to a boil. 

Reduce heat; simmer for 10 minutes, stirring often. Spoon onto buns to serve.

Taco Seasoning

1 TBS. Chili Powder
1 tsp salt
1/2 tsp minced onion
1/2 tsp. paprika
1/4 tsp onion powder
1/4 tsp garlic powder

There are a lot of different recipes for taco seasoning on the web. I like this one because it is very simple and tastes good to me.

Lawry’s Seasoning Salt
2 TBS salt
1 tsp. Sugar
1 tsp. Paprika
1/2 tsp. Tumeric
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp celery salt

Mix and use. (A good place to buy spices is www.bulkfoods.com. Try to find people to split them up with you and buy 5 lbs at a time)

Copycat Lipton's Onion Soup Mix
This is a good clone and way cheaper
3 TBS instant minced onion (Church ones)
1 TBS beef bouillon powder
1 teaspoon onion powder
1/8 teaspoon crushed celery seeds
1/4 teaspoon sugar

Combine all ingredients in bags.(equal to 1 1¼-ounce package). To make onion dip: Mix 1 bag mix, 3/4 pint sour cream, 1/2 cup mayo. You can buy 5 lbs for 14.95 at www.bulkfoods.com

K.c. Masterpiece Original BBQ Sauce
"This is an TSR recipe and tastes just like the bottled bbq sauce you buy in the store"
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke

Using an electric mixer or blender, blend together water, butter, sugar, and vanilla.
Add powdered milk and blend until thick.
Store in refrigerator for one week.

Heinz 57 Steak Sauce (copycat recipe)

1/2 cup white vinegar
1 6 oz can tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon prepared yellow mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric
1/4 cup raisins
Blend in blender

Famous Steak Sauce
1/2 cup cold water
1/4 cup raisins
1/2 cup aged balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup Dijon mustard ( no substitutes!)
1 pinch cayenne pepper
1/4 teaspoon black pepper
1 garlic cloves, cut in half but not crushed

Put all ingredients into a small pan and bring to a low simmer.
Simmer over low heat for 15 minutes.
Strain into a bowl by pouring through a fine mesh strainer, pushing raisins with the back of a spoon to release all juices.
Allow to cool completely before seasoning to taste with salt and pepper. It tastes different when its hot.

Steak Sauce
1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 tablespoon bottled grated orange rind
2 tablespoons Heinz ketchup
2 tablespoons Heinz Chili Sauce
Bring to a boil for 2 minutes stirring.
Remove from heat.
Allow to cool to lukewarm.
Put mixture in a blender till it is pureed.
Pour in bottle.
Cap tightly and refrigerate to use within 90 days.

Chili Sauce
1 cup tomato sauce
2 TBS brown sugar
2 tablespoons vinegar
1/4 teaspoon allspice
1/4 tsp garlic powder
1/2 tsp chili powder
1/4 tsp onion powder

Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.

Enchilada Sauce

"Tomato sauce, water, and seasonings are thickened with browned flour. Chicken or beef stock could be substituted for the water to heighten flavor."

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 Tbs. chili powder
1 tsp oregano
1 tsp cumin
2 tsp sugar
2 cups chicken broth (or 2 tsp. chicken bouillon and 2 cups water
8 oz. tomato sauce
salt to taste
garlic powder to taste

Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute. Gradually stir in the water, mixing well with a whisk to make sure you get out all the lumps, then stir in the tomato sauce and season with salt and garlic powder to taste.

Reduce heat to low and simmer for 10 to 15 minutes. (Note: If sauce thickens too much, just add a little water to thin it out a bit.)

Teriyaki Sauce
2/3 cup soy sauce
1/4 cup cooking sherry (optional)
2 tablespoons white sugar
1 teaspoon ground ginger (optional)
1 clove garlic, minced

In a small bowl, combine soy sauce, sherry, sugar, ginger, and garlic.
Copycat Montreal Steak Seasoning Blend
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dried garlic
1/2 tablespoon crushed red pepper flakes
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Combine all in a Ziploc bag or shaker .

Copycat Heinz Ketchup
1 (6 ounce) cans tomato paste
1/2 cup light corn syrup or sugar
1/2 cup white vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
Whisk together ingredients and simmer in a saucepan for 20 minutes. Allow mixture to cool and refrigerate until needed.

Deluxe Dark Chocolate Cake Mix
"Oh Yeah! Now I can make my own cake mixes just like the big boys!
2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening

To make cake
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.

To make the cake:.
Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.

Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

Copycat Duncan Hines Boxed Cake Mix
"This cake tastes like a boxed white cake mix only better, it has never failed me yet, it is a recipe that I use over and over again for the *perfect* white cake.

1 1/4 cups sugar
1/2 cup Crisco shortening ( white only)
2 large eggs ( or extra large)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon almond extract

Set oven to 350 degrees.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper.
In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed.
In a small bowl sift together flour, baking soda and salt.
Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes).
Transfer to a prepared baking pan.
Bake on second-lowest oven rack for 30-35 minutes (check for doneness after 25 minutes, this cake bakes fast!).

Chocolate Frosting
3 cups powdered sugar
2/3 cup Unsweetened Cocoa
1/2 cup melted butter
4-5 TBS boiling water
1 tsp vanilla
1/2 tsp. Maple flavoring
1/2 tsp. almond flavoring
Beat until smooth. Adding water until it is not too runny. This frosting is a little more runny than fluffy frosting.

Hershey's Chocolate Syrup

1/2 cup Hershey's Cocoa Powder
1 cup Sugar
1 cup water
1 teaspoon Vanilla
1/2 tsp maple flavoring (opt)
2 TBS Non Dairy Creamer (opt)
dash of salt

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be careful this does not over boil. Remove from heat, when this cools add the vanilla. It thickens in fridge

Homemade Jello
1 1/4 TBS. Gelatin (I get mine at
bulkfoods.com)
1 pkg. of unsweetened Kool Aid
1 cup sugar (I use 1 TBS. Stevia)
3 3/4 water
Mix the dry ingredients well and add cool water. Then heat until the sugar it just starts to come to a boil. This costs about 50 cents to make per recipe. Not a huge savings, but I like to have the ingredients on hand so I can make other things.

Homemade Cream-Style Soup Mix

"This easy-to-make soup mix is great to have on hand for those nights when you need to whip up supper in a hurry. It's also a great substitute for canned cream soup in a recipe."

2 cups instant nonfat dry milk powder
10 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes (I used church carrots and some dried celery)
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
1/2 teaspoon thyme leaves

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year.

To substitute for 1 can of condensed soup: Combine 1/3 cup mix with 1-1/4 cups cold water in a saucepan. Sir to moisten, then heat over low medium-low heat until thickened. Add to casserole as you would canned soup. Can be used in casserole or as the base for homemade cream soups. 
Equivalent to 9 cans of soup or 18 servings