Make-Your-Own Mixes Here!

[Oney]

Post your favorite, most-used MAKE-YOUR-OWN MIX recipes here please. (Don't forget to include the recipes you use to make other things from the master mixes if appropriate)


ETA: I'm hoping Merrilee will post her "Not So Hidden Valley Ranch Dressing" recipe here along with some others she uses. ;)

[Merrilee Morse]

Oney, I typed those recipes out so many times over the weekend that I am burnt right now. I will do a huge post with all my make a mix recipes sometime when I am not busy. Maybe Suz will do likewise with some of hers; she has a great collection too!

[debbie in ak]

Looking forward to everyone's recipes...here is one that I really like... Chai Tea Mix is so expensive in the stores!!!!

http://allrecipes.com/Recipe/Chai-Tea-Mix/Detail.aspx

[debbie in ak]

I hate pie crust but this one is to die for! Not really a mix but I mix up a big batch and it freezes well in balls the size for one crust.

Dawn's Pie Crust

(I normally double the recipe and freeze the dough. Thaw and then roll out.)

1/2 cup butter
1/2 cup cream cheese
1-3 tsp. apple cider vinegar
2 cups flour.

Mix and freeze. I do the mixing in the Kitchen Aid.

[Oney]

In a zip lock bag, put:
4 cups noodles
1/2 cup powdered milk
2 Tablespoons flour
1 Tablespoon dry onion flakes
1 Teaspoon onion powder
1/2 teaspoon garlic powder
a few dashes of pepper
at this point you can also throw in four beef bouillon cubes, but I don't. I like the taste of the Beef paste you get at Costco much better, so I wait and put that in when I actually cook it.

When you are ready to fix it, brown 1 pound ground beef. Drain fat and add five cups of water and the package of noodle mix you made. Add about a Tablespoon of catsup, and the beef paste, if you use it. Stir well and cook til the liquid is absorbed and the noodles are tender. Stir frequently; this tends to stick, just like the real thing.

[Jessica Vega]

One of my new favorites is a mix for 5-Grain Cereal (http://www.hillbillyhousewife.com/5graincereal.htm) from hillbillyhousewife.com . :yum:

[AngieCott]

It's funny that you posted this, because I was going to get on and recommend this book anyway. My mom just sent it to me, and it's decades old but she said you can still order it on Amazon. Tah dah... Make-a-Mix Cookery by Eliason, Harward and Westover. It has the recipes for the "master mixes" like rolls, pancakes, cakes, cornmeal, granola, etc, and then the recipes to use them in. It also has lots of smaller mix recipes, like chicken seasoning, chili seasoning, etc. Finally, there are recipes for putting together master meat mixes (like pre-cooking hamburger with the seasonings, onions, etc. included) and freezing for a quick base to many recipes.

[Joni in VA]

Angie- so funny that you mentioned this. I have an OLD copy (burnt, tattered and ragged) from almost 30 years ago. I'm speaking at our MOPS group in two weeks. Organizing ourselves is one of the topics I'm touching on and when I went searching for a newer copy of this book, lo and behold! it's been re-printed and available at Amazon. Very cool! My library even has a copy. We have used the mixes for taco mix, sloppy joes, chili, baking mix, meat mix etc.... for YEARS and love them. There are no unpronoucable words in your mixes, they're fresh and it's economical!

[shalomew]

I have this book and need to dig it out and reaquaint myself with it.

One mix I use often is from a Food TV program called Good Eats. It is for pancake mix. It uses real buttermilk and is really great. Here is the link:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13660,00.html?rsrc=search

[Cara in WA]

:clap: Thank-you for recommending the Make a Mix book! I reserved it at my library. Really looking forward to paging through it.

Blessings,
Cara

[Linda]

I have all of Suz's mix recipes. There's a ton of them! I can post them if she's not able to, but it will take up a lot of space. I think there were 8 emails full of recipes. :unsure:

[Julia in MO]

It's from the same authors as the Make-A-Mix book. This book has cake and cookie recipes for use in the Easy Bake Oven! That ALONE makes the book priceless! :lol:

This book is out of print, but your library may have a copy. I was able to find a VERY GOOD used copy online.

Julia in StL

[Karen in PA]

Debbie,
Well, I already made my Chai Tea Mix and it is ready to go!!!!!!
Thanks for the recipe!
Karen

[Julia in MO]

Here (http://www.30daygourmet.com/Printer_Recipes/Recipe_Winners/2002_12_Recipe_Printer.htm)is a link to a great bread machine mix!

I have had much success with the 30 Day Gourmet recipes. Hope someone else likes this recipe, too!

Julia in StL

[Linda]

Here are the recipes I have from Suz's mail out years ago. Suz, if you've added anymore, please share. :D (I'll post each email in a different post)

From: MSZFROGGIE@aol.com
Sent: Saturday, July 12, 2003 5:36 PM
To:
Subject: Cake Mix and recipes (looooong)
Here's my cake mix recipe, and the cake recipes to make with it. They all make an 8" by8" square snack cake or one 9" round layer, but if you need a two-layer cake, you can make two 9"inch round layers, using two recipes. Don't try to double it. There's something about mixing it in the baking pan that really makes the cake turn out better.

Suz
***********************************
SNACK CAKE MIX

8 3/4 cups all-purpose flour
2 TBS. baking soda
1 TBS. salt
5 1/4 cups sugar

In a very large bowl, combine all ingredients. Stir until well-blended. Divide into six 2 1/3 cups portions. Store in freezer bags or other airtight containers. Use within 12 months.
-----------------------------
APPLESAUCE CAKE

OVEN= 325*

1 pkg. Cake Mix
1 egg
1/3 cup oil
3/4 cup applesauce
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/8 tsp. cloves
1 cup raisins

Pour Cake Mix into ungreased 8 or 9" pan. Set aside. In a small bowl, combine egg, oil, applesauce and spices, beating with a fork to blend. Stir into Cake Mix until smooth. Stir in raisins. Bake 35 to 45 minutes. Cool.
---------------------------------
BANANA NUT CAKE

OVEN= 350*

1 pkg. cake mix
1 egg
1/3 cup oil
1/2 cup mashed banana
1/2 cup milk
1/2 cup chopped walnuts

Combine all ingredients in ungreased 8 or 9 inch pan, beating with a fork to blend. Bake 30 to 45 minutes until a wooden toothpick inserted in center comes out clean. Cool. (GREAT for breakfast!!)
------------------------------
CHOCOLATE CHIP CAKE

OVEN=350*

1 pkg. cake mix
1/2 tsp. cinnamon
1/3 cup oil
1 egg
1/2 tsp. vanilla
1/2 cup brown sugar, packed
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips

Pour cake mix into ungreased 8 or 9 inch pan. Add cinnamon, oil, egg and vanilla. Stir with fork until wel-blended. Top with brown sugar, then nuts, then chocolate chips. Bake 30 to 45 minutes. Cool. (If you want a two-layer, leave the brown sugar off of the bottom one and use the caramel-coconut frosting for German chocolate cakes in between the layers.)
--------------------------
DOUBLE CHOCOLATE CAKE

OVEN =350*

1 pkg. cake mix
2 TBS cocoa powder
3/4 cup water
1 egg
1/3 oil
1 tsp. vanilla
1/2 cup chocolate chips

Combine all ingredients EXCEPT chocolate chips in 8 or 9 inch pan. Beat with a fork to blend well. Sprinkle with chips. bake 35 to 45 minutes unti surface springs back when touched. (If you need a two-layer, leave the chips out of the bottom one, and frost with your favorite fudgy frosting.)
----------------------
OLD-FASHIONED GINGERBREAD

OVEN = 300*

1 pkg. cake mix
3/4 cup hot water
1/3 cup dark molasses
1 egg
1/3 cup oil
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves

Prepare just like Double chocolate cake,combining everything in the baking pan and baking 30 to 45 minutes until top springs back when touched.
-----------------
OATMEAL SPICE CAKE (also great for breakfast!!)

OVEN = 325*

3/4 cup rolled oats
1 1/4 cup boiling water
1 pkg. cake mix
1 egg
1/3 cup oil
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 cup raisins

Pour oats into small bowl. Stir in water; aside. Combine all remaining ingredients EXCEPT raisins in 8 or 9 inch pan. Stir in raisins and oats, blending with fork to mix well. Bake 45 minutes, or until top springs back when touched.
--------------------
PEACH COBBLER

OVEN = 350*

1/4 cup melted butter
3 cups peaches, sliced
1/2 tsp. nutmeg
1 pkg. cake mix
1 tsp. vanilla
1 tsp. cinnamon
3/4 cup milk
1/3 cup oil
1 egg

In an 11 x 7 baking pan, place butter, peaches and nutmeg. Stir to coat peach slices. In a medium bowl, combine remaining ingredients. Pour over fruit mixture. Bake for 30 minutes or until set and browned.

[Linda]

From: MSZFROGGIE@aol.com
Sent: Monday, July 14, 2003 11:15 AM
To:
Subject: Monday's recipes
OK, ladies, here's something sweet and something useful. Enjoy!!

Suz
----------------------------
VANILLA PUDDING MIX

1 1/4 cups powdered milk
1 1/4 cups cornstarch
1 1/2 cups sugar
3/8 tsp. salt

Combine all ingredients and store in a quart jar.

TO SERVE: Pour 1/2 cup mix in a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 tsp. vanilla. Cool and serve.
Variations: In place of vanilla, add banana, almond, lemon or coconut extract.
MAKES 4 - 6 servings
--------------------------------------
CHOCOLATE PUDDING MIX

3/4 cup powdered milk
1 cup minus 2 TBS. cornstarch
1 1/2 cups sugar
3/4 cup cocoa
1/4 tsp. salt

Combine all ingredients and store in a quart jar.

TO SERVE: Pour 2/3 cup mix in a sauce pan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Cool and serve.
Makes 4 - 6 servings
----------------------------
ONION SEASONING MIX

4 tsp. beef bouillon powder
8 tsp. dried minced onion
1 tsp. onion powder
1/4 tsp. Bon Appetit seasoning

Combine all ingredients and store in a snack-sized baggie or small baby food jar.
This makes the equivalent of one envelope of onion soup mix. You may want to reduce the amount of salt in your recipes when you use this mix. Depending on the brand, the bouillon powder can sometimes be very salty. And, yes, stir this into a small container of sour cream and it makes an excellent dip for dh's football parties!! LOL

[Linda]

From: MSZFROGGIE@aol.com
Sent: Saturday, July 19, 2003 11:01 AM
To:
Subject: Saturda's recipes
Ladies,

Frist let me apologize for not sending any recipes yesterday. I spent the day reviewing all of the recipes I'd sent you after I realized I'd made a crucial omission in the Pizza Crust recipe. So, let's fix that one, and then go on. After you mix the ingredients and let the dough rise for 10 minutes, you need to stir in/knead in an extra 1/2 to 1 1/2 cups flour before you can shape and bake the dough. I'm so sorry to anyone who tried this and ended up with a big bowl of glop that in no way resembled pizza dough. All the other recipes are fine.

I hope you ladies are enjoying these. Has anyone tried anything yet? How did it turn out? I know the apprehension in fixing something new, especially for my family. Right now, our 4yodd has taken to the see-food diet. She doesn't like it as soon as she SEES something new on her plate.......LOL

Today's recipes are my "dried bean" mixes. The first two are again single use mixes that I make several at a time. The only one left is the BIG one, the baking mix. So far, I have it broken down into 3 parts, and if no one minds, I may send the first part later today.

Please, let me know if anyone has any questions or comments.
******************
CHILI MIX

1/2 cup dry pinto beans
1/2 cup dry kidney beans
2 TBS. dried minced onion
1 TBS. dried red pepper flakes.

SEASONING PACKET

1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. red pepper

Rinse and sort beans. Dry overnight in a single layer on a paper towel. Combine with onion and pepper flakes. Place in airtight container. Combine all seasoning ingredients and place in snack-sized baggie or paper envelope. Place in container with bean mixture.

TO SERVE:

1 pkg. chili mix
Seasoning packet
1 lb. ground beef (optional)
1/4 cup onion, chopped
1 to 2 cups water
28 oz. can stewed tomatoes

Saok beans overnight in 5 cups water. Drain and set aside. Brown beef with onion. Drain. Add tomatoes, seasoning packet and water. Simmer 1 hour. Add beans. Simmer an additional hour to 1 1/2 hour, until beans are tender.
SERVES 6 (NOTE: If you omit the beef, you need to add more onion and a chopped green pepper. Sometimes, I even add a can of drained corn.)
---------------------------------
BLACK BEAN SOUP MIX

1 lb. dried black beans
1/2 tsp. pepper
1 bay leaf
1 tsp. thyme
1 tsp. paprika
4 tsp. beef or vegetable bouillon powder

Place beans in an airtight container. Combine remaining ingredients. Place in a small snack-sized baggie or paper envelope and place in container with beans.

TO SERVE:

1 pkg. beans
1 medium onion, chopped
2 TBS. oil
1/2 lb. smoked sausage links, sliced (optional)
1 seasoning packet
8 cups water
salt and pepper

Saok beans overnight. Drain. In a large Dutch oven, heat the oil and add the onion and sausage. Saute' over med-high heat until the onion is clear. Add the beans and seasoning mix. Stir and add the water. Reduce heat, simmer and cook partially covered for at least 2 hours. Season to taste with salt and pepper. SERVES 6 to 8 (NOTE: This can be made in the crockpot. Just transfer soup from Dutch oven to crock pot after adding the beans and seasoning. Add the water. Cook on LOW 4 to 6 hours, removing the lid the last hour or so to let the soup thicken on its own. The beans should be tender when cooked. )
-------------------------
MOM'S BEAN SOUP MIX

(NOTE: All beans in this recipe are dried.)

2 cups black beans
2 cups kidney beans
2 cups Great Northern beans
2 cups navy beans
2 cups cranberry beans
2 cups lentils or black eyed peas

(Actually, any combination will do, as long as you have 12 cups. This one makes for a colorful canister on the shelf, and a "pretty" bowl of soup.)
Combine all beans and mix well. Package in 2 cup batches, or all together in a big airtight canister.

TO SERVE:

2 cups bean soup mix
8 cups water
2 ham hocks
1 onion, chopped
1/2 tsp. garlic powder
1 tsp. chili powder
1 28 oz. can diced tomatoes, undrained
2 TBS. lemon juice
1/2 tsp. salt
pepper to taste

Wash and sort beans. In a large Dutch oven, soak beans 8 hours or overnight. Drain and rinse beans. Return to pot. Add all ingredients EXCEPT salt and pepper. Simmer 45 minutes to 1 hour. Remove meat from bone and return to pot. Add salt and pepper. Simmer 30 minutes to 1 hour longer. Serves 6 to 8 (Honestly, the longer you let this cook, the better it is!! I like to put it on around lunch time and just let it simmer on low heat all afternoon.)
---------------
Again, I apologize for the mistake in the Pizza crust.

Have a wonderful day!!
Suz

[Linda]

From: MSZFROGGIE@aol.com
Sent: Sunday, July 20, 2003 12:27 PM
To:
Subject: Sunday's recipes Part 1
Well, here it is, the last of my mix recipes. This one is so versatile, so useful, that so far I've figured out 7 different ways to use it!!

The original batch of mix and its recipe, as well as the first 3 recipes that use came from my friend Correen. After that, I've discovered it to be a great substitute for Bis-Quik or Jiffy Mix, as well as muffin and pancake mixes. It is my hope that you find it as useful and enjoyable as I do!!
******************
QUICK MIX

8 1/2 cups flour
4 TBS. baking powder
1 TBS. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2 cup dry milk
2 1/4 cups shortening that doesn't need refrigeration

In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening unti mixture resembles cornmeal in texture. Store in airtight container(s). Use within 10 to 12 weeks.
-----------------------
QUICK MIX BISCUITS

OVEN=450*

3 cups Quick mix
3/4 cup milk

Grease/spray baking sheet. Combine mix and milk. Stir just until blended. Drop dough onto baking sheet or roll out onto surface dusted with mix and cut. Bake 10 to 12 minutes or until golden brown. MAKES 12 biscuits

Cheese and herb biscuits - Add 1/3 cup grated Cheddar mixed with herbs of choice while stirring dough.
------------------------------
QUICK MIX COBBLER

OVEN = 450*

3 cups Quick Mix
3/4 cup milk
2 cups chopped, sweetened fruit

Place fruit in 8 inch baking pan. Place in oven. Turn it on. Let fruit warm while preparing dough. Combine mix and milk, blending well. Drop by large spoonfuls over hot fruit. Bake 20 to 25 minutes.
---------------------------
QUICK MIX MEATROLL

OVEN=425*

3 cups Quick Mix
3/4 cup milk
2 cups Filling

Combine mix and milk until a stiff dough forms (you may have to add a little more mix) Roll out into a 12x14 inch rectangle, on a surface dusted with mix. Spread desired filling over dough to within 1/2 inch of sides. Roll up from longer side, (jelly roll style), pinching seam closed. Place on greased baking sheet. Slah top 2 or 3 times with knife. Bake 15 to 25 minutes, or until golden brown and baked through.

FILLING -
*2 cups hamburger mix (I take 5 to 10 pounds of hamburger and brown it up with 2 to 3 chopped onions and 2 to 3 cloves garlic, then package it into 1 pound containers and freeze it. I use it whenever a recipe calls for browned ground beef. You can use ground turkey, but sometimes the same amount of onion and garlic tastes too "strong".)
*6 slices deli ham and 1 cup Cheddar
*1 cup shredded cooked chicken and 1 cup barbecue sauce
*1 cup diced cooked ham and 1 cup Swiss cheese
*1 layer pepperoni and 1 cup mozzarella cheese
*1 cup mozzarella cheese and 1 cup spaghetti cheese
*1 cup steamed broccoli and 1 cup Cheddar cheese
*1 layer sautee'd veggies and 1 cup softened cream cheese chunks
(OK, so the last three aren't "meat rolls, but they are really good!!)
Be careful not to use too much sauce. It sometimes bakes out and gets really messy and burnt on the pan. This recipe is supposed to serve 6, but for my family of 6, I usually make 2 because they like it so much!!

Bon appetit!!

[Linda]

From: MSZFROGGIE@aol.com
Sent: Sunday, July 20, 2003 10:09 PM
To:
Subject: Sunday's recipes Part 2
Here's the second part of today's recipes. Again, these use the Quick Mix recipe from earlier today. Hope you've all had a blessed day!!
****************
QUICK MIX MUFFINS

OVEN = 425*

2 1/2 cups Quick MIx
4TBS. sugar
1 rgg, beaten
1 cup milk

Line pans with paper liners, EXCEPT for Butterscotch-Pecan Variety. Place mix in medium bowl. Add sugar and stir well. In a small bowl, combine egg and milk. Add all at once to dry ingredients. Stir just until blended. Fill pans 2/3 full. Bake 15 to 20 minutes. MAKES 12 large muffins.

VARIATIONS:
*Fruit-Nut - Add 1/2 cup dried fruit and or nuts to dry ingredients. Before baking, sprinkle with cinnamon sugar.
*Blueberry - Gently fold 1 cup blueberries into batter before putting in pan.
*Oatmeal - Reduce Quick Mix 10 1 3/4 cups. Add 3/4 cups quick-cooking oats to dry ingredients.
*Apple - Fold 1 cup grated raw apple into batter before putting into pans. Increase baking time to 20 to 25 minutes.
*Peach - Fold 1 cup diced fresh peaches into batter before putting nto pans. Increase baking time to 20 to 25 minutes.
*Orange - Add 1 TBS. fresh orange peel or 1 1/2 tsp. dried orange peel to dry ingredients.
*Cranberry - Gently fold 2/3 cup chopped cranberries into batter before putting into pans.
NOTE: Combine Orange and Cranberry muffin recipes to make yummy Thanksgiving morning muffins.
*Banana - Add 1/2 cup mashed banana to liquid ingredients before adding to dry.
*Butterscotch-Pecan - Melt 6 TBS. butter. Stir in 6 TBS. brown sugar. Place 1 TBS. butter mixture and 2 to 3 pecans in bottom of each muffin cup. Fill with regular recipe batter.
---------------------------
QUICK MIX IMPOSSIBLE PIE

OVEN=400*

1/2 cup suagr
4 eggs
2 cups milk
1 tsp. vanilla
3 TBS. melted butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup Quick Mix

Butter 9 inch pie plate. In blender, combine all ingredients EXCEPT Quick Mix. Blend until smooth. Add Quick MIx and blend 30 seconds more. Pour into pie plate. Bake 25 to 30 minutes.

When Coreen gave me this recipe, I thought there's no way this could turn out edible. It is, surprisingly, quite good!!
-------------------------
Again, any questions, let me know!!

[Linda]

From: MSZFROGGIE@aol.com
Sent: Sunday, July 20, 2003 10:28 PM
To:
Subject: Sunday's recipes Part 3
Well, here we are, at the end of our recipe road. These are the last recipes I have to share. I've really enjoyed sharing with all of you this week. And, like I told someone earlier today, I was needing to get many of these typed up, anyway. FLYLady would be so proud........I've emptied an entire file of papers I'd been avoiding...........LOL So, you ladies have done me a service, too.......LOL

I do hope you can get some use out of these. I know I have, and continue to do so. I'll be mixing up several batches of mixes next weekend, if anyone wants to join me....LOL

Oh, I forgot to add on the muffin recipe the directions for freezing the batter. I simply fill my lined muffin pans and sit them in the freezer. When the batter is frozen, I pop the liners out of the pans and into a container or freezer bag. To bake, pop the frozen batter back into the muffin pan, and add 10 to 15 minutes onto the baking time. I've kept frozen batter up to 2 months before it started to taste funny and not bake up very nicely. I usually prepare 3 or 4 pans of batter and freeze it when I do it, so as to have several varieties to choose from.

Again, these use the Quick Mix. These are some of the best pancakes I've ever made. Before I found this recipe, my dh used to tease me that the frisbee people wanted to buy my pancake recipe for their new formula, dog-teeth-proof product!! LOL
****************
QUICK MIX PANCAKES

2 1/4 cups Quick Mix
1 TBS. sugar
1 egg, beaten
1 1/2 cups milk

Combine mix and suagr in medium bowl. Mix well. Combine egg and milk in a small bowl. Add all at once to dry ingredients. Blend well. Let stand 5 to 10 minutes. (VERY IMPORTANT - DON'T TRY TO USE IT RIGHT AWAY!!) Cook on hot, oiled griddle or skillet 3 to 4 minutes on each side until browned. Make 10 to 12 4 inch pancakes.
-----------------------
QUICK MIX COFFEE CAKE

OVEN=350*

3 cups Quick Mix
1/3 cup sugar
1 egg, slightly beaten
1 cup milk
1 tsp. vanilla
Topping

Spray/Grease 8 inch pan. In medium bowl, combine Quick Mix and sugar unti evenly blended. In a small bowl, combine egg, milk and vanilla. Stir just until blended. Add liquid ingredients all at once to dry mixture. Fold until blended. Prepare Topping. Spread in pan, following Topping recipe directions. Bake 40 to 50 minutes.

Add-ins: 1 1/2 cups apple and 1/2 cup raisins OR 1 1/2 cups chopped canned, drained fruit

CINNAMON STREUSEL TOPPING

1/3 cup flour
1/2 cup vanilla cookie crumbs
1/2 cup packed brown sugar
1/4 cup butter
1 tsp. cinnamon

Combine all ingredients, cutting in butter until crumbly. Spread half of cake batter in pan. Sprinkle half of topping over batter. Repeat with remaining batter and topping. Bake.
OR
CHOCOLATE SWIRL TOPPING

1/3 cup chocolate chips
1/3 cup coconut
1/4 cup nuts
1/4 cup sugar
1 TBS melted butter

Melt chocolate chips. Pour all of cake batter into pan. Spoon melted chocolate. Cut through several times with a knife to swirl. Mix remaining ingredients together. Sprinkle over all. Bake.
**********************
Again, it's been wonderful sharing with you this week. have a blessed night and a wonderful, happy tomorrow!!

[Linda]

From: MSZFROGGIE@aol.com
Sent: Thursday, July 17, 2003 11:02 AM
To:
Subject: Thursday's recipes
Here's my slice-n-bake cookie recipe. Sorry, I don't have a chocolate chip, as we use our other cookie mix for those. However, you might find one in a cookbook or online somewhere, if you have to have one.

These make nice Christmas gifts for those other busy moms you know. We take them, wrap them in pretty paper, tie the ends with ribbon and tie on the insturctions on baking and sometimes a pretty cookie cutter. One of my friends has gotten so accustomed to getting a couple of rolls of our slice-n-bakes that we ARE her Christmas baking!! lol
***********
All 3 recipes require some of the same basic work, so here it is: Cut 4 pieces of plastic wrap, 14" x 12". Set aside. Once prepared, divide the dough into 4 pieces. Shape each piece into an 8 to 10 inch long roll or "snake." Wrap in the plastic wrap, then airtight in foil. It will keep in the freezer for up to 6 months.

SLICE-N-BAKE SUGAR COOKIE DOUGH

2 cups butter, softened
2 cups sugar
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
6 cups flour
1 tsp. baking soda.

In a large bowl, cream butter and sugar. Beat in eggs, vanilla and lemon until light and fluffy. In a large bowl, combine flour and soda. Gradually stir flour mixture into egg mixture until well blended. Divide, shape, wrap and freeze.

SLICE-N-BAKE SUGAR COOKIES

OVEN = 325*

Slightly thaw 1 roll of dough. Lightly grease 2 large baking sheets. Cut dough into 1/4 inch thick slices. Place slices on baking sheets 1/2 inch apart. Bake 8 to 10 minutes until edges start to brown. Remove from pans and cool.

You can roll out the completely thawed dough and cut it with cookie cutters. The kids like to decorate with colored sugar and sprinkles. Bake as above. 30 to 36 cookies.
-----------------
FRUIT PIZZA

OVEN=350*

1 roll sugar cookie dough, thawed
Cream cheese filling recipe
Fruit glaze recipe
2 to 3 cups fruit

If using canned fruit, drain throroughly and allow some time to "dry." Press dough to 1/4 inch thickness in 14" pizza pan. Make a rim around edge of dough. Bake 15 to 20 minutes until edges brown. Cool. Prepare filling. Spread evenly over crust to within 1/2 " of dge. Prepare glaze; set aside. Top filling with concentric circles of assorted fruits. Brush with glaze. Cover with plastic wrap or foil and chill at least one hour.

FILLING:
1 8 oz. pkg. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla

Blend all ingredients until smooth.

GLAZE:
1 TBS. cornstarch
1/2 cup orange juice
1/4 cup water
2 TBS. sugar
2 TBS. lemon juice

Combine all ingredients in a sasucepan. Boil 1 minute; cool completely before spreading onto fruit.
*********************
SLICE-N-BAKE GINGERSNAP DOUGH

2 cups shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 TBS. baking soda
1 tsp. salt
2 TBS. ginger
1 TBS. cinnamon

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set aside. In a bowl combine flour, soda, salt, ginger and cinnamon. Gradually stir dry mixture into egg mixture until well-blended. Divide, shape, wrap and freeze.
----------------
SLICE-N-BAKE GINGERSNAPS

OVEN=350*

1 roll of dough, slightly thawed
Sugar

Cut dough into 1 1/3 inch thick slices. Quarter each slice. Roll each quarter slice into a ball. Roll each ball in sugar. Place on ungreased baking pan 1 1/2 inches apart. Bake 8 to 10 minutes until tops are cracked and edges are set. Remove from pan and cool. Makes 30 to 36 cookies, depending on length of roll.
******************
SLICE-N-BAKE OATMEAL COOKIE DOUGH

2 cups butter
2 cups sugar
2 cups brown sugar, packed
4 eggs
2 tsp. vanilla
4 cups flour
5 cups oats
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
1 to 2 cups raisins

Cream butter and sugar in large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In large bowl, xombine remaining ingredients EXCEPT raisins. Stir dry mixture into egg mixture. Stir in raisins. Divide, shape, wrap and freeze.

-----------------
SLICE-N-BAKE OATMEAL COOKIES

OVEN=375*

Lightly grease 2 baking sheets. Set aside. Cut slightly thawed thawed dough into 1/4 inch slices. Place on baking sheets 1 inch apart. Bake 10 to 12 minutes until edges are lightly browned. Cool 2 minutes. Remove from pans.

30 to 36 cookies

Have a great day!!

Suz
If you can't laugh, why live?

[Linda]

From: MSZFROGGIE@aol.com
Sent: Thursday, July 17, 2003 3:34 PM
To:
Subject: Thursday's recipes part 2
I hope you ladies don't mind another batch of recipes. I'm trying to get these all finished this week, as I have assignments due next week. Also, this way, you can spend time this weekend whipping up a few batches of mixes, right?!? ;)

You may have noticed that there wasn't a Chocolate Chip Cookie recipe in the Slice-N-Bakes. That's because we prefer this one. Hope you like it, too!! :)
******************************
COOKIE MIX

8 cups all-purpose flour
2 1/2 cups sugar
2 cups brown sugar, packed
4 tsp. salt
1 1/2 tsp. baking powder
3 cups shortening

In a large bowl, combine dry ingredients until well-blended. With pastry blender, cut in shortening until mixture resembles corn meal. Store in a large airtight container in a cool, dry place. Use within 10 to 12 weeks.
--------------------------
CHOCOLATE CHIP COOKIES

OVEN=375*

3 cups cookie mix
3 TBS. milk
1 tsp. vanilla
1 egg
1 cup chocolate chips

Grease baking sheets. In a large bowl, combine cookie mix, milk, vanilla and egg. Blend well. Stir in chips. Drop by teaspoonsful onto baking sheets, at least 1 inch apart. Bake 10 to 15 minutes until golden brown. Makes about 24 cookies.
--------------------
BANANA - COCNUT COOKIES

OVEN=375*

2 cups cookie mix
1 cup coconut
1 medium banana, mashed
1 tsp. vanilla
1 egg, beaten
1/2 cup oats

Grease baking sheets. In a medium bowl, combine mix, coconut, banana, vanilla and egg. Beat well. Stir in oats. Drop by teaspoonfuls onto baking sheets. Bake 10 to 12 minutes, until edges are brown. Makes about 36 cookies.
----------------------
PEANUT BUTTER COOKIES

OVEN=375*

3 cups cookie mix
1/4 cup brown sugar, packed
1 tsp. vanilla
2 eggs
1/2 cup peanut butter

Grease baking sheets. Combine all ingredients in a medium bowl. Blend well. Shape into 1 inch balls. PLace on baking sheets and flatten with fork times. Bake 10 to 12 minutes until edges are browned. Makes about 30 to 36 cookies
---------------------
SNICKERDOODLES

OVEN=400*

2 1/2 cups cookie mix
1/4 tsp. baking soda
1 tsp. cream of tartar
1 egg
2 TBS. sugar
1 tsp. cinnamon

In a medium bowl, combine mix, soda, cream of tartar and egg. Mix well. Combine sugar and cinnamon in a small bowl or baggie. Shape dough into 1 1/2 inch round balls. Roll or shake in cinnamon-sugar. Place 2 inches apart on ungreased baking sheets. Flatten slightly with bottom of glass. Bake 8 to 10 minutes until slightly browned with cracked tops. DO NOT OVERBAKE, PLEASE!! Makes about 24 cookies.
----------------------------
TROPICAL MACAROONS

OVEN=350*

2 cups cookie mix
2 egg yolks
1 1/4 cups coconut
1 8.5 oz can crushed pineapple

Grease baking sheets. In a medium bowl, combine all ingredients. Stir until well blended. Drop by teaspoonfuls onto baking pans. Bake 12 to 15 minutes, until edges are golden. Makes 30 to 36 cookies.
----------------------
If I'm not mistaken, the other year for our Summer Barbecue, the dc and I made one batch of mix, and then one batch of each kind of cookie for our dessert table. That should give you some idea of just how many cookies you can get from batch of mix.

Have a wonderful afternoon!!

Suz
If you can't laugh, why live?

[Linda]

From: MSZFROGGIE@aol.com
Sent: Sunday, July 13, 2003 2:44 PM
To:
Subject: Today's Recipes
OK, I think everyone has received the cake mix and its recipes. Today's recipes are shorter, a little less versatile, but still easy to make, nice to have on hand, and good eating....LOL

You'll have two really long messages still to come, because the Cookie Mix and the Baking Mix both have several recipes that accompany them. I'm in the process of typing them up offline, so I can just copy and paste them into an email for you. The rest will be like today's, several shorter recipes in one message.

If anyone can think of a specific recipe they'd like to have, and don't, please don't be afraid to ask. I've been cooking since I was 14, and I have a large collection of tried and true recipes.

Carol S mentioned a Make-a-Mix Cookbook on the boards. Some of these may have come from there. Many of these were given to me when I was bedridden while pregnant with our youngest son. I never thought to ask Correen where she got them from; I was so grateful to get the easy-to-use mixes and recipes because dh was doing the cooking.........LOL If you can find it, it sounds like it might be worth a peek. Some of them, though, my mom and I have discovered/invented over the years.

Anyway, here's today's offerings:

SPICED COFFEE MIX

1 cup instant coffee granules
2/3 cup packed brown sugar
2 tsp. ground cinnamon

Combine all ingredients until well blended. Store in an airtight container. Use within 6 months. TO SERVE: Stir 1 to 2 tsp. of coffee mix into mug of hot water. Garnish with dollop of whipped cream. (The other year, we tried this with apple pie spice mix instead of cinnamon for our Thanksgiving dinner "after" cuppa. YUM!!)
----------------------------
FRUIT SLUSH

40 oz. fruit cocktail, in juice
10 oz. frozen sliced strawberries
12 oz orange juice concentrate, thawed
20 oz crushed pineapple, in juice
3 bananas, diced

Partially thaw strawberries, just so they can be separated. Mix all ingredients together, including juices from fruit. Pour into quart freezer bags. TO SERVE: Thaw 10 to 15 minutes before serving. (We like to add this to vanilla yogurt to make smoothies. It's good over cake, too.)
--------------------------
CINNAMONY TRAIL MIX
(the kids LOVE this)

4 cups cereal (Kix, cheerios, chex, apple jacks, Life, etc. We prefer cheerios and Life mixed together.)
2 cups small pretzels
3/4 cup raisins
1/2 cup nuts (optional)
2 TBS. butter
2 TBS. brown sugar
1 tsp. cinnamon

In a large bowl, combine cereals, pretzels, raisins and nuts. Melt butter in microwave or saucepan. Add brown sugar and cinnamon. Pour over cereal mixture. Toss gently to coat. Spread on baking sheet. Bake 8 to 10 minutes. Cool. Store in a large airtight container, or separate into smaller containers. Use within 6 months. (Yeah, like it lasts that long!! LOL) You can freeze this, and it will keep in the freezer 2-3 months before it starts to taste "funny."

Suz

If you can't laugh, why live?

[Linda]

From: MSZFROGGIE@aol.com
Sent: Tuesday, July 15, 2003 11:46 AM
To:
Subject: Tuesday's Recipes
Here's a couple for all you chocoholics out there. I've often wondered how hs'ing could ever succeed without that all important ingredient - CHOCOLATE!! LOL
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DOUBLE FUDGE BROWNIE MIX

(This recipe makes enough mix for one batch of brownies. However, I ususally line up 4 or 5 containers on the counter and fill them all at once, assembly-line style. Then, the kids and I just shake the containers to mix the ingredients!!)

2 cups sugar
1 cup cocoa powder
1 cup flour
1 cup chocolate chips

Combine all in an airtight container. Store in a cool, dry place. Use within 6 months.

TO SERVE:

OVEN=325*

1 cup butter, softened
4 eggs
1 pkg. mix

Grease 9x13" pan. In a large bowl, cream the butter. Add eggs, 1 at a time, beating well after each addition. Add mix, continue to beat until smooth. Spread into pan. Bake 40 to 50 minutes.
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MICROWAVE CAKE MIX

(I just got this one from a friend at church. She brought one of these cakes to our last covered-dish social. Very good!!)

3 cups sugar
2 cups flour
2 cups baking cocoa
1 1/2 tsp baking powder

Combine all ingredients in a large bowl. Store in an airtight container. Use within 1 year.

TO SERVE:
2 cups cake mix
2 eggs
1/2 cup mayonnaise
1/2 cup milk

In a bowl, combine all ingredients. Stir until well blended. Pour into well-greased 8 or 9 inch microwave-safe pan. Microwave at 50% power for 7 minutes. Turn. Microwave 5-6 minutes longer at full power or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing. Remove from pan. Frost when completely cooled.

Have a great and wonderful day!!

Suz
If you can't laugh, why live?

PS I may post tomorrow's recipes later tonight or later in the day tomorrow, as Wednesday is our library/errand day.

[Linda]

From: MSZFROGGIE@aol.com
Sent: Tuesday, July 15, 2003 4:28 PM
To:
Subject: Tuesday's recipes - Part 2
These aren't mix recipes, but they do well in the freezer, so I suppose you could consider them make-ahead's. I don't know how long they'll keep, as I've never had to keep them more than a couple of months.

Suz
----------------------------
PIZZA CRUST

OVEN = 425*

2 cups all-purpose flour
1 pkg. active dry yeast (I prefer Red Star)
3/4 tsp. salt
1 cup hot (not boiling) water
1 TBS. oil
1 tsp. honey

Pour flour into large bowl. Add yeast and salt. Stir to mix. Add remaining ingredients and beat with a spoon until well-mixed. (Should be a very stiff dough.) Cover with plastic wrap (or the bowl's lid, if it has one.) Place in a warm spot for 10 minutes. Punch down and place in a greased/oiled 14 inch pizza pan. Top with your favorite sauce and toppings. Bake 15 to 20 minutes, or until edges are browned and cheese is bubbly.
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ALFREDO SAUCE

1 8 oz. pkg. cream cheese, softened
3/4 cup grated Parmesan
1/2 cup butter
3/4 to 1 cup milk (Start with 1/2 and add until sauce is desired consistancy.)

Combine all ingredients in large saucepan, cutting cream cheese and butter into chunks. Stir constantly, over low heat, until smooth. Serve over pasta or chicken, or cool and freeze. TO SERVE: Thaw completely. Heat on low until bubblly but not boiling.
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SUZ'S FAMOUS BARBECUE SAUCE
(OK, so maybe it's not THAT famous...........LOL)

2 cups ketchup
1/2 cup lemon juice
1/2 cup brown sugar
1 TBS. prepared mustard
1/2 cup onion, minced or chopped fine
1/4 cup butter
2 TBS. smoke flavoring
1/8 tsp. garlic powder, or 1 small clove, minced
1/4 tsp. salt
1/4 tsp. chili powder

( You can "play" with this to get it to suit your tastes. Add more chili powder for more kick, more brown sugar or honey for a sweeter sauce, more mustard for more "spice", etc.)

Combine butter, onion and garlic in a small sauce pan. Cook until clear, stirring occasionally. Add remaining ingredients. Simmer over low heat at least 20 minutes. (The longer you cook it, the better it seems to get.) Cool. Pour over chicken or ribs and freeze or use immediately. Refrigerate sauce unti needed. Will keep up to 1 week in fridge, or 2 months in freezer.

Have a wonderful evening!!

[Linda]

From: MSZFROGGIE@aol.com
Sent: Wednesday, July 16, 2003 9:44 PM
To:
Subject: Wednesday's recipes
OK, survived a day of four kids at the grocery store, four kids at the library, four kids at the book store, and four kids at children's church tonight .................. Isn't it bedtime yet? LOL

Here's today's recipes. I don't have a granola bar recipe for the granola mix, as we eat ours like cereal or trail mix. You can substitute this for the granola called for in most bar reicpes, though.

Enjoy!!
*****************
GRANOLA MIX

10 cups old-fashioned oats
1/2 lb. shredded coconut
1 cup almonds or pecans, chopped
1 cup walnuts, chopped
1 cup unsalted peanuts, chopped
1 1/2 cups brown sugar, packed
1 1/2 cups water
3/4 cup oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Raisins, apricots or other dried fruit

In a large bowl, combine oats, cocnut and nuts. Blend well. In a large saucepan, combine remaining ingredients EXCEPT fruit. Heat until sugar is dissolved, but do not boil. Pour over dry ingredients and stir well. Bake 20 to 30 minutes, stirring occasionally. (Bake 10 to 15 minutes longer for crunchy, breakfast-cereal texture.) Cool. Add fruit. Put in airtight container. Store in a cool dry place. Use within 6 months.

Makes 20 cups.
*********************
CORN BREAD MIX

4 cups flour
4 cups cornmeal
2 cups instant milk powder
2/3 cup sugar
4 TBS. baking powder
1 TBS. salt
1 TBS. baking soda

In a large bowl, combine all ingredients. Stir until evenly mixed. Pour into airtight container. Store in a cool dry place. Use within 10 to 12 weeks.
------------------
CORN BREAD

OVEN = 425*

1 egg, beaten,
1/2 cup water
2 TBS. butter, melted
1 1/4 cups Corn Bread Mix

Grease/spray baking pan or oven-proof skillet. In a bowl, beat together egg, water and butter. Stir in corn bread mix until just moistened. Batter will be lumpy. Pour into pan. Bake 15 to 25 minutes, depending on pan used.
----------------------
CORN DOGS

Oil for frying
4 hot dogs
1/4 cup Corn Bread Mix
2 TBS. flour
1/8 tsp. dry mustard
Paprika
1 egg, slightly beaten
1 TBS. water

Pour oil 2 to 3 inches deep in Dytch oven. Heat. Dry hot dogs on a paper towel. Insert skewer 3/4 of the length into hot dog. Set aside. Combine corn bread mix, flour, mustard and paprika in a pie plate. Stir in egg and water until thoroughly combined. Batter will be stiff and thick. Roll hot dogs in batter, covering completely. Lower into hot oil. Fry until golden brown, 2-3 minutes. Drain on paper towels.
(This recipe can be easily and successfully doubled. Just be careful. Depending on the size of your eggs, you may need to decrease or increase the amount of water.)

Have a wonderful evening!!
Suz
If you can't laugh, why live?

[Lori D]

:clap: Thank-you for recommending the Make a Mix book! I reserved it at my library. Really looking forward to paging through it.

Blessings,
Cara

Thank you too- I also reserved a copy!- My library has it too!! :clap:

[Kelly TN]

Oh, thank you Linda- or should I say Suz??? Anyway you made my day with those mixes! If I start now I could have Christmas stuff done! :)

Kelly

[Renee in IN]

Ooooo, I just made a good one.

Pancake Syrup

4 c brown sugar
2 c water
1 t vanilla extract
1 t maple flavoring

Add sugar and water to pot and bring to low boil, stir it. Boil about 5 minutes until sugar is dissolved. Remove from heat and add the vanilla and maple. My kids give it a :thumb::yum:

(is this a mix?)

[debbie in ak]

Debbie,
Well, I already made my Chai Tea Mix and it is ready to go!!!!!!
Thanks for the recipe!
Karen


You're welcome! We love it around here!:yum:

[Merrilee Morse]

Many thanks to you, Linda, for doing most of my work for me. Many of my recipes originally came from Suz, but I didn't have sense enough to save the recipes to file :eyes:. But here are a few which did not come from her:

Ranch dressing mix
2 teaspoons salt
2 teaspoons garlic powder
3 Tablespoons dried onion flakes
2 teaspoons pepper
2 teaspoons sugar
2 and 1/2 teaspoons paprika
2 and 1/2 teaspoons dried parsley
Mix and store in a ziplock bag or other airtight container. For dressing, mix one cup mayonnaise with one cup buttermilk and one Tablespooon of the ranch mix and blend well. Two Tablespoons = one commercial envelope from the store.

Taco seasoning mix
1/4 cup dried onion flakes
1/4 cup chili powder
3 Tablespoons salt
4 teaspoons cornstarch
1 Tablespoon garlic powder
1 Tablespoon ground cumin
1 Tablespoon crushed red pepper
2 teaspoons beef bouillon granules
1 and 1/2 teaspoons oregano
seal in ziplock bag or other airtight container. Two Tablespoons = one commercial taco mix packet.

Country gravy mix
1 cup flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon pepper
1/4 teaspoon poultry seasoning
1/2 teaspoon salt. Two Tablespoons = one commercial envelope from the store. This stuff is great mixed with a cup or two of milk and poured over sliced potatoes in the crockpot; I am not a big fan of scalloped potatoes, but made with this mix, it is really good.

I will post my quick bread recipe after lunch.

[Suz MamaFrog]

I'm thankful Linda was able to post those, as I don't have them typed into my new computer!

A little abck story - The ladies at my old church would hold a recipe exchange two to three times a year. The thing was to bring a set number of prepared dishes and recipe cards to go along with them, and then go around sampling everybody else's goodies and taking the recipe cards for those things you'd like to make for yourself.

We had several ladies who were always bringing things they'd made from "homemade" mixes. I LOVED their ideas and would always snatch their recipe cards. So, #1) These recipes are NOT my handiwork. I may have tweaked here and there, played with it to create something they hadn't, but I didn't come up with these all on my own and #2) if you recognize any of these recipes from one or more cookbooks, please let me know, so I'll know NOT to post them or share them again without at least giving credit where it is due.

I hope ya'll enjoy these mixes as much as we do!

Blessings!
Suz

[Merrilee Morse]

Quick Bread mix

12 cups flour
2 Tablespoons baking powder
2 Tablespoons baking soda
1 Tablespoon salt
3 cups sugar
3 cups brown sugar

Mix well and store in an airtight container. Use within 6 months.

Banana Bread:
3 1/2 cups quick bread mix
1/3 cup oil
2 eggs
1 Tablespoon lemon juice
2 medium bananas, mashed
1/2 cup chopped nuts (optional)
Grease a loaf pan and pour batter in when well mixed. Bake at 325 degrees for 50- 60 minutes or til toothpick in middle comes clean. One loaf.

Pumpkin bread
3 and 1/2 cups quick bread mix
1/3 cup vegetable oil
one cup mashed pumpkin (canned is perfect)
2 eggs
1/2 cup milk OR orange juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 cup chopped nuts
1/2 cup raisins
Mix and pour into greased loaf pan. Bake at 350 for 55-60 minutes or til toothpick comes clean. Serve with real whipped cream that has a half teaspoon cinnamon and a Tablespoon or two of sugar added to it while whipping. One loaf.

Use your imagination and come up with your own variations, just keep the liquid to dry measurements approximate.

[MichelleTN]

Just a warning....I use to make muffins from a mix. I started making the cakes from Suz and dh and dss don't like the other stuff now. :lol: Of course this is a good thing :clap:

My boys love helping me make the mixes and it is super easy to make the cakes. I make the oatmeal spice cake as muffins. Dh likes it this way as it is easy to take to work.

[Oney]

Thanks everyone. I have a couple more to post but will have to do it tomorrow.

Merilee, did you have one for a homemade Italian dressing mix as well? :unsure:

[Elizabeth I]

Thank you all for sharing.
What a blessing!

[Merrilee Morse]

Yes, I do have a recipe for Italian dressing, but the amount this recipe makes is HUGE. So unless you use this stuff a lot, it might not be worthwhile. One of these days I intend to see if I can find one that makes this in smaller amounts, but for now this is all I got:

Italian dressing mix

1/2 cup garlic powder
1/2 cup onion powder
1/2 cup sugar
1 cup oregano
1/2 cup pepper
1 teaspoon thyme
4 teaspoons basil
1/2 cup parsley
2 teaspoons mustard powder
2 teaspoons celery seed
1/2 cup paprika
1 teaspoon dill weed
1/4 cup salt
2 and 1/2 Tablespoons chicken bouillon powder
Mix and store in gallon size ziplock bag or other airtight container. To make dressing, mix 2 Tablespoons of seasoning with 1/4 cup vinegar, 2/3 cup oil and 2 Tablespoons water. Makes one cup of dressing. 2 Tablespoons = one envelope of commercial seasoning mix.

[Melissa C]

Here's an Italian dressing mix recipe I've used lately and think is WONDERFUL!!!

INGREDIENTS

* 1 tablespoon garlic salt
* 1 tablespoon onion powder
* 1 tablespoon white sugar
* 2 tablespoons dried oregano
* 1 teaspoon ground black pepper
* 1/4 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 tablespoon dried parsley
* 1/4 teaspoon celery salt
* 2 tablespoons salt


DIRECTIONS

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.


**I've made it with safflower and olive oil with yummy results. And rice and apple cider vinegar (due to a corn allergy) that was yummy as well, so there are some options!

[Merrilee Morse]

Thanks, Melissa!

[Oney]

meant to start a new thread. :D