HOMEMADE MIXES

Homemade Dry Onion Soup Mix

* 4 teaspoons beef bouillon granules
* 8 teaspoons dried onion flakes
* 1 teaspoon onion powder
* 1/4 teaspoon seasoned pepper

Yields one packet to replace Lipton's onion soup mix.

Mix together and store in zip bag for up to 6 months.

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Homemade Ranch Dressing Seasoning Mix

Ingredients

* 2 Tbsp dried parsley
* 1 tsp dried dill
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp dried basil
* 1/2 tsp pepper

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 1/3 cup mayonaisse with 1/4 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.
* Makes about 4 Tbsp worth of mix. Or use the ratios above and mix up however much you’ll need!

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Homemade Cream-Style Soup Mix


Ingredients

* 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
* 1 teaspoon onion powder
* 1/2 teaspoon dried marjoram
* 1/4 teaspoon garlic powder
* 1/8 teaspoon white pepper

Directions

1. 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.

Editor's Note: Use as a substitute for half a 10-3/4-ounce can of condensed cream of chicken, mushroom or celery soup. For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally. For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.

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Chicken Rice Mix

Ingredients:

* 4 cups uncooked long grain rice
* 1/4 cup dry instant chicken bouillon granules
* 1 tsp. salt
* 2 tsp. dried tarragon leaves
* 2 tsp. dried parsley
* 1/4 tsp. white pepper
* 2 tsp. dried minced onions
* 1/2 tsp. sugar

Preparation:
Combine all ingredients in a large bowl and stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as "Chicken Flavored Rice Mix". Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix.

To use: Mix 1 1/3 cups Chicken Flavored Rice Mix with 2 cups cold water and 1 Tbsp. butter or margarine in a medium saucepan. Bring to a boil over high heat. Cover pan and reduce the heat to low. Cook for 15 to 25 minutes, or until liquid is absorbed and rice is tender. 4 to 6 servings

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Vegetable Rice Mix

Ingredients:

* 4 cups uncooked long grain rice
* 1 envelope vegetable soup mix
* 2 Tbsp. dried minced onion
* 2 Tbsp. dried minced celery
* 2 Tbsp. dried minced green bell pepper
* 1 Tbsp. dried parsley
* 1 tsp. salt

Preparation:
Combine all ingredients and stir thoroughly to mix. Store in glass jar for up to 4 months.

Vegetable Rice Side Dish: Mix 1 cup Vegetable Rice Mix with 2 cups liquid (water or broth) in a large saucepan. Add 1 tablespoon butter or margarine and bring to a rolling boil over high heat. Reduce the heat to low, cover pan, and simmer 10 to 15 minutes or until rice and vegetables are tender and all liquid is absorbed.

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Shaking Baking Coating Mix

Ingredients:

* 4 cups flour
* 4 cups finely crushed saltine crackers
* 1/4 cup salt
* 2 Tbsp. sugar
* 1 Tbsp. garlic powder
* 1 Tbsp. onion powder
* 1 Tbsp. pepper
* 3 Tbsp. paprika
* 1/4 cup vegetable oil

Preparation:
Mix all dry ingredients together well. Drizzle oil over mixture and mix thoroughly until oil is well distributed and particles are fine. Store mix, refrigerated, in a tightly covered container. Adjust spices and salt level to your taste and nutritional needs.

Shake and Bake Chicken

Preheat oven to 350 degrees. Place 1 cup Homemade Shake and Bake Coating Mix in a shallow bowl. Rinse chicken or fish; pat dry. Dip chicken or fish into beaten egg, buttermilk, milk, or salad dressing to coat, then dip into Homemade Shake and Bake Coating Mix. Place on baking sheet and bake at 350 degrees. Bake 20-30 minutes for boneless chicken or fish strips. Bake one hour for bone-in chicken pieces, until meat thermometer reads 160 degrees.

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Homemade Cookie Mix

Ingredients:

* 5 cups flour
* 2 cups sugar
* 1 cup brown sugar
* 2 Tbsp. baking powder
* 2 tsp. salt
* 1 cup solid vegetable shortening
* 1/2 cup butter

Preparation:
In large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt. Mix well until blended. Cut in shortening and butter with pastry blender, two knives or your hands until the mixture resembles cornmeal and shortening and butter are evenly distributed. Store in the refrigerator in a tightly covered container for up to 12 weeks. When you want to make cookies, measure amount needed and let it come to room temperature before using.

RECIPES

Sugar Cookies

4 cups homemade cookie mix
1-1/2 tsp. vanilla
1 egg

Combine all ingredients in large bowl until well blended. Divide dough in half, then cover dough and chill at least one hour or until dough is easy to handle. Roll out dough, one half at a time, on a floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 1-inch apart on a greased or parchment lined cookie sheet. Sprinkle with sugar. Bake at 375 for 8-10 minutes until cookies are set but not brown. Cool on wire rack.

[Chocolate Chip Cookies

2-1/2 cups homemade cookie mix
2 tsp. vanilla
1 egg
1 cup semisweet chocolate chips
1/2 cup chopped nuts

Combine all ingredients in a large bowl and blend until well mixed. Drop by teaspoons onto ungreased cookie sheets and bake at 375 oven for 8-10 minutes until cookies are light golden brown. Cool on sheet for 2 minutes, then remove to a wire rack to cool.

Cookie Press Cookies

4 cups homemade cookie mix
3 oz. pkg. cream cheese, softened
1 tsp. vanilla
2 egg whites

Preheat oven to 350 degrees. Combine all ingredients in large bowl and mix with a fork until blended. Fill cookie press with dough and form cookies 1-2" apart on an ungreased cookie sheet. Bake at 350 degrees for 7-9 minutes until set (cookies should not brown much). Cool 1 minute and remove from cookie sheets. Cool on wire rack.

Spice Cookies

2-1/2 cups homemade cookie mix
1 tsp. lemon extract
1 tsp. ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts

Follow directions for Chocolate Chip Cookies. Bake at 375 for 8-10 minutes until light golden brown.

Peanut Butter Cookies

2 cups homemade cookie mix
1/2 cup peanut butter
1 egg
1 tsp. vanilla

Follow directions for Chocolate Chip Cookies. Form dough into balls, place on ungreased cookie sheet, and flatten with a fork dipped in sugar. Bake at 375 degrees for 8-10 minutes.

Chocolate Candy Cookies

2 cups homemade cookie mix
1/4 cup cocoa
2 Tbsp. water
1 egg
1 cup candy coated chocolate pieces

Preheat oven to 350 degrees. Combine all ingredients except candies in large bowl and beat until well blended. Stir in candy. Drop by teaspoonfuls onto ungreased cookie sheets 2" apart. Bake at 350 degrees 8-10 minutes until set.

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Spaghetti Sauce Mix

Ingredients:

* 1/4 cup instant minced onion
* 1/4 cup dried parsley flakes
* 1/4 cup cornstarch
* 1 Tbsp. dried green pepper flakes
* 1 Tbsp. salt
* 1 tsp. instant minced garlic
* 1/2 tsp. white pepper
* 1 Tbsp. sugar
* 1 Tbsp. dried Iralian seasoning

Preparation:
Combine all ingredients in a small bowl and blend well with wire whisk. Spoon mixture into a tightly closed container and store in a cool, dry place. Use mix within 6 months. Makes four batches of spaghetti sauce.

To make spaghetti sauce:

Brown 1 lb. lean ground beef in a large skillet over medium heat and drain well. Add 2-8 oz. cans tomato sauce, 1-6 oz. can tomato paste, 2-3/4 cups tomato juice or water, and 1/3 cup seasoning mix. Reduce heat and simmer spaghetti sauce for 30 minutes, stirring occasionally. Serves 4-6

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White Sauce Mix

Ingredients

* 2 cups instant nonfat dry milk powder
* 1 cup all-purpose flour
* 2 teaspoons salt
* 1 cup cold butter
*

ADDITIONAL INGREDIENTS:
* 1 cup water

Directions

* Combine dry milk, flour and salt; mix well. Cut in butter until mixture resembles fine crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: Number of batches varies depending on thickness of sauce (4-2/3 cups total).
* To prepare white sauce: For a thin white sauce, combine 1/3 cup mix and 1 cup water in a saucepan. For a medium white sauce, use 1/2 cup mix. For a thick white sauce, use 3/4 cup of mix. Bring to a boil over medium heat; cook and stir for 2 minutes. Yield: 1 cup sauce per batch.

14 servings

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Biscuit Baking Mix Recipe
(use like Bisquick)

Ingredients

* 9 cups all-purpose flour
* 1/4 cup baking powder
* 1 tablespoon salt
* 2 cups shortening

Directions

* In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 8 months.
* Biscuit Baking Mix may be used to prepare the following recipes: Flaky Italian Biscuits and Chicken Dumpling Soup. Yield: 12 cups.

Ingredients

* 2 cups Biscuit Baking Mix
* 1 teaspoon Italian seasoning
* 1/2 cup milk

Directions

* Place mix and Italian seasoning in a bowl. Stir in milk just until moistened. Turn onto a floured surface; knead 10-15 times. Pat or roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 425° for 15-17 minutes or until golden brown. Serve warm. Yield: 8 biscuits.


Ingredients

* 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
* 3-1/3 cups 2% milk, divided
* 1-2/3 cups biscuit/baking mix

Directions

* In a 3-qt. saucepan, combine soup and 2-2/3 cups of milk. Bring to a boil over medium heat; reduce heat.
* Meanwhile, in a large bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoons onto simmering soup. Cook, uncovered, for 10 minutes.
* Cover and simmer for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 4 servings.

Ingredients

* 2 cups biscuit/baking mix
* 4 teaspoons dry ranch salad dressing mix
* 2/3 cup milk
* 2 tablespoons butter, melted
* 1 teaspoon dried parsley flakes
* 1/8 teaspoon garlic powder

Directions

* In a large bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 in. apart onto a greased baking sheet.
* Bake at 425° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic power; brush over warm biscuits. Yield: 9 biscuits.



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Versatile Seasoning Mix Recipe
64 servings

Ingredients

* 1/3 cup garlic powder
* 1/4 cup celery salt
* 1/4 cup Italian seasoning
* 1/4 cup lemon-pepper seasoning
* 1/4 cup dried rosemary, crushed
* 1/4 cup paprika
* 3 tablespoons garlic salt
* 4 teaspoons pepper

Directions

* In a bowl, combine all of the ingredients. Store in shaker-topped containers. Sprinkle on soups, stews, salads or baked potatoes or use as a meat rub. Yield: 1-1/3 cups.

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Chocolate Chip Cookie Mix Recipe

Ingredients

*


COOKIE MIX:
* 9 cups all-purpose flour
* 4 teaspoons baking soda
* 2 teaspoons salt
* 3 cups packed brown sugar
* 3 cups sugar
* 4 cups shortening
*

COOKIES:
* 6 cups Cookie Mix (above)
* 1 teaspoon vanilla extract
* 2 eggs, beaten
* 2 cups (12 ounces) semisweet chocolate chips

Directions

* Thoroughly combine dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place up to 6 months. Yield: 5 dozen per batch (18 cups mix).
* To make cookies: In a bowl, combine the mix, vanilla and eggs. Fold in chocolate chips. Drop by tablespoonfuls 1/2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 5 dozen per batch.

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Corn Bread Mix Recipe

Ingredients

* 4-1/4 cups all-purpose flour
* 4 cups cornmeal
* 3/4 cup sugar
* 1/4 cup baking powder
* 1 to 2 teaspoons salt
* 1 cup shortening
*

ADDITIONAL INGREDIENTS:
* 1 egg
* 1 cup milk

Directions

* In a large bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total).
* To prepared corn bread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups corn bread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done. Yield: 9 servings per batch.


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Streusel Coffee Cake Mix Recipe



* 27 Servings
* Prep/Total Time: 10 min.

10 10
Ingredients

*


COFFEE CAKE MIX:
* 4-1/2 cups all-purpose flour
* 2-1/4 cups sugar
* 2 tablespoons baking powder
* 1-1/2 teaspoons salt
*

STREUSEL MIX:
* 3/4 cup packed brown sugar
* 3 tablespoons all-purpose flour
* 1 tablespoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1-1/2 cups chopped pecans
*

ADDITIONAL INGREDIENTS:
* 1 egg, beaten
* 1/2 cup milk
* 1/4 cup vegetable oil
* 1 tablespoon butter, melted

Directions

* In a large bowl, combine coffee cake mix ingredients; set aside. Combine the first four streusel ingredients; add pecans. Store both mixes in separate airtight containers in a cool dry place for up to 6 months. Yield: 3 batches (6 cups of cake mix, 2-1/4 cups of streusel).
* To prepare coffee cake: In a bowl, combine 2 cups of cake mix, egg, milk and oil. Pour into a greased 9-in. square baking pan. Combine 3/4 cup streusel mix and butter; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings per batch.

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Homemade Muffin Mix Recipe

Ingredients

* 8 cups all-purpose flour
* 1 cup sugar
* 1/3 cup baking powder
* 1 tablespoon salt
* 1 cup shortening
*

ADDITIONAL INGREDIENTS:
* 1 egg
* 1 cup milk
*

FOR CHEDDAR MUFFINS:
* 3/4 cup shredded cheddar cheese
* 1/4 cup crumbled cooked bacon
* 2 tablespoons minced chives
*

FOR CINNAMON-RAISIN MUFFINS:
* 1/2 cup raisins
* 1/4 teaspoon ground cinnamon

Directions

* In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups).
* To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack.
* To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.
* To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins. Yield: 1 dozen per batch.

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Oatmeal Cookie Mix Recipe

Ingredients

* 3 cups all-purpose flour
* 2-1/2 cups sugar
* 2 teaspoons salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 cup shortening
* 3 cups quick-cooking oats
*

ADDITIONAL INGREDIENTS:
* 1 egg
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 1/2 cup semisweet chocolate chips
* 1/2 cup chopped pecans, optional

Directions

* Combine the first five ingredients; cut in shortening until crumbly. Add oats and mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches (10 cups total).
* To prepare cookies: In a bowl, combine 2 cups cookie mix, egg, milk and vanilla; mix well. Fold in chocolate chips and pecans if desired. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 2-1/2 dozen per batch.

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Bread Machine Roll Mix Recipe

Ingredients

* 3 cups bread flour
* 3 tablespoons sugar
* 3 tablespoons nonfat dry milk powder
* 1-1/2 teaspoons salt
*

ADDITIONAL INGREDIENTS:
* 1 cup water (70° to 80°)
* 2 tablespoons butter, softened
* 1-1/2 teaspoons active dry yeast
* Beaten egg white and sesame seeds, optional

Directions

* Combine the first four ingredients. Store in a resealable plastic bag. Yield: 1 batch (3-1/3 cups total).
* To prepare rolls: Place water in bread machine pan. Add roll mix. Top with butter and yeast. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Divide into 12 portions; shape each into a ball. Place on lightly greased baking sheets. Cover and let rise in a warm place for 1 hour. If desired, brush tops with egg white and sprinkle with sesame seeds. Bake at 350° for 12-15 minutes or until lightly browned. Yield: 1 dozen.

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Instant Stuffing Mix Recipe

Ingredients

* 1/2 cup plus 1 tablespoon dried celery flakes
* 3 tablespoons dried minced onion
* 3 tablespoons dried parsley flakes
* 2 tablespoons chicken bouillon granules
* 1-1/2 teaspoons poultry seasoning
* 3/4 teaspoon rubbed sage
* 10-1/2 cups dried bread cubes (about 24 slices) or unseasoned croutons
*

ADDITIONAL INGREDIENTS:
* 1 cup water
* 2 tablespoons butter

Directions

* In a small resealable plastic bag, combine the first six ingredients; mix well. Place the bread cubes in a large resealable plastic bag; add the small seasoning bag. Store in a cool dry place for up to 1 year. Yield: 3 batches.
* To prepare stuffing: In a large saucepan, combine water, butter and 1/3 cup seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Remove from the heat. Add 3-1/2 cups bread cubes; stir just to moisten. Cover and let stand for 5 minutes. Fluff with a fork. Yield: 2-4 servings per batch.

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Basic Cake Mix Recipe

Ingredients

* 1-3/4 cups shortening
* 3-1/2 cups sugar
* 5-1/2 cups all-purpose flour
* 2 tablespoons baking powder
* 4-1/2 teaspoons salt
*

ADDITIONAL INGREDIENTS FOR WHITE CAKE:
* 3 egg whites
* 3/4 cup milk
* 1 teaspoon vanilla extract
* Frosting of your choice
*

ADDITIONAL INGREDIENTS FOR SPICE CAKE:
* 2 eggs
* 3/4 cup milk
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground cloves
* Frosting of your choice

Directions

* In a bowl, cream shortening and sugar. Combine flour, baking powder and salt; gradually add to creamed mixture until blended and crumbly. Store in an airtight container in a cool dry place for up to 3 months. Yield: about 11 cups (enough for three cakes).
* To prepare white cake: In a bowl, combine 3-1/2 cups cake mix, egg whites, milk and vanilla. Beat on medium speed for 2 minutes. Pour into a greased 9-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before frosting. Yield: 9 servings.
* To prepare spice cake: In a bowl, combine 3-1/2 cups cake mix, eggs, milk and spices. Beat on medium speed for 2 minutes. Pour into a greased 9-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before frosting. Yield: 9 servings.

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Raisin Bran Muffin Mix Recipe


Ingredients

* 2 cups all-purpose flour
* 1-1/4 cups sugar
* 1 cup nonfat dry milk powder
* 6 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup shortening
* 1-1/2 cups raisin bran cereal
* 1 cup chopped almonds
*

ADDITIONAL INGREDIENTS (for each batch):
* 1 egg
* 1 cup water

Directions

* In a large bowl, combine the first six ingredients. Cut in shortening until crumbly. Stir in cereal and nuts. Store in an airtight container in a cool dry place or in the freezer for up to 2 months. Yield: 2 batches (8 cups total).
* To prepare muffins: Place 4 cups of muffin mix in a bowl. Beat egg and water; stir into mix just until moistened. Fill greased muffin cups two-thirds full.
* Bake at 400° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

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Flour Tortilla Mix Recipe

Ingredients

* 8-1/2 cups all-purpose flour
* 2/3 cup nonfat dry milk powder
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 cup shortening
*

ADDITIONAL INGREDIENTS FOR FLOUR TORTILLAS:
* 1/2 cup plus 1 to 2 tablespoons water
*

ADDITIONAL INGREDIENTS FOR SPINACH TORTILLAS:
* 1/4 cup frozen chopped spinach, thawed and squeezed dry
* 1/3 cup plus 2 to 3 tablespoons water

Directions

* In a large bowl, combine the flour, milk powder, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yield: 4 batches (about 10 cups total).
* To prepare flour tortillas: In a large bowl, combine 2-1/2 cups tortilla mix and 1/2 cup water. Stir with a fork until mixture forms a ball, adding additional water if necessary.
* Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 10 portions. Roll each piece into an 8-in. circle.
* In a 10-in. ungreased nonstick skillet, cook each tortilla over medium-high heat for 30-45 seconds or until bubbles form. Turn tortilla, pressing bubbles down with a spatula. Cook about 30 seconds longer or until lightly browned. Yield: 10 tortillas (8 inches each).
* To prepare spinach tortillas: In a blender, combine spinach and 1/3 cup water; cover and process until smooth. In a large bowl, combine 2-1/2 cups tortilla mix and spinach mixture. Continue as directed for flour tortillas. Yield: 10 tortillas (8 inches each).

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Basic Brownie Mix Recipe

Ingredients

* 5 cups sugar
* 3 cups all-purpose flour
* 1 can (8 ounces) baking cocoa
* 1 teaspoon salt
*

ADDITIONAL INGREDIENTS (for each batch of brownies):
* 1/2 cup butter, melted
* 2 eggs, lightly beaten
* 1 tablespoon water
* 1/2 teaspoon vanilla extract
*

FOR CARAMEL-NUT BROWNIES:
* 1/4 cup caramel ice cream topping
* 3/4 cup chopped pecans, toasted, divided
*

FOR CHERRY BROWNIES:
* 1/2 cup dried cherries or cranberries
* 1/2 cup water
* Frosting of your choice, optional

Directions

* In a large bowl, combine the sugar, flour, cocoa and salt. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches (about 10 cups total).
* To prepare basic brownies: In a large bowl, combine 2 cups brownie mix, butter, eggs, water and vanilla. Pour into a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
* To prepare caramel-nut brownies: Prepare basic brownie batter. Pour half into a greased 8-in. square baking dish. Drizzle with caramel topping and sprinkle with 1/2 cup pecans. Top with remaining batter and pecans. Bake and cool as directed. Yield: 9 servings.
* To prepare cherry brownies: In a small saucepan, bring the cherries and water to a boil. Remove from the heat; let stand for 5 minutes. Drain and pat dry. Prepare basic brownie batter; stir in cherries. Pour mixture into a greased 8-in. square baking dish. Bake and cool as directed. Frost if desired. Yield: 9 servings.

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Herbed Chicken Coating Mix Recipe

Ingredients

* 2 cups all-purpose flour
* 8 teaspoons dried basil
* 8 teaspoons dried thyme
* 4 teaspoons each salt, dried oregano, dried parsley flakes, paprika and curry powder
* 2 teaspoons pepper
*

ADDITIONAL INGREDIENTS(for each batch):
* 1 egg
* 1/3 cup butter, melted
* 1 broiler/fryer chicken (3 pounds)

Directions

* In a small bowl, combine the flour and seasonings. Store in an airtight container in a cool dry place for up to 6 months.
* Yield: 2 batches (2-1/2 cups total).
* To prepare chicken: Place 1-1/4 cups coating mix in a large resealable plastic bag. In a shallow bowl, whisk egg and butter. Dip chicken pieces in egg mixture, then place in bag; seal and shake to coat.
* Place chicken in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear. Yield: 4-6 servings.


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Pancake Mix in a Jar Recipe


Ingredients

* 3 cups all-purpose flour
* 3 tablespoons sugar
* 2 tablespoons baking powder
* 4-1/2 teaspoons ground cinnamon
* 1 teaspoon salt
*

ADDITIONAL INGREDIENTS (for each batch):
* 1 egg
* 3/4 cup milk
* 3 tablespoons canola oil
* 1/4 cup chopped dried apples or cranberries, optional

Directions

* In a large bowl, combine the first five ingredients. Transfer to a 1-qt. jar with a tight-fitting lid. Cover and store in a cool dry place for up to 6 months. Yield: 2 batches (3 cups total).
* To prepare pancakes: Place 1-1/2 cups mix in a large bowl. In another bowl, whisk the egg, milk and oil. Stir in dried fruit if desired. Stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 8 pancakes per batch.

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Ready Gravy Mix Recipe

15
Ingredients

* 3 tablespoons beef or chicken bouillon granules
* 3/4 cup plus 1 tablespoon all-purpose flour
* 1/4 to 1/2 teaspoon pepper
*

ADDITIONAL INGREDIENTS (for each batch):
* 4-1/2 teaspoons butter
* 3/4 cup cold water

Directions

* In a small bowl, combine the bouillon, flour and pepper. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 batches (1 cup total).
* To prepare gravy: In a small saucepan, melt butter. Add 2 tablespoons gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 3/4 cup.


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Hearty Pasta Soup Mix Recipe

Ingredients

* 1/2 cup dried split peas
* 2 tablespoons chicken bouillon granules
* 1/2 cup dried lentils
* 2 tablespoons dried minced onion
* 1 teaspoon dried basil
* 1 teaspoon dried parsley flakes
* 1 envelope savory herb with garlic soup mix or vegetable soup mix
* 2 cups uncooked tricolor spiral pasta
*

ADDITIONAL INGREDIENTS:
* 10 cups water
* 3 cups cubed cooked chicken
* 1 can (28 ounces) diced tomatoes, undrained

Directions

* In a 1-qt. glass container, layer the first seven ingredients in the order listed. Place the pasta in a 1-qt. resealable plastic bag; add to the jar. Seal tightly. Yield: 1 batch (4 cups).
* To prepare soup: Remove pasta from top of jar and set aside. Place water in a Dutch oven; stir in soup mix. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add the chicken, tomatoes and pasta. Cover and simmer for 15-20 minutes longer or until pasta, peas and lentils are tender. Yield: 14 servings (3-1/2 quarts).

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Homemade Taco Seasoning Mix Recipe

10 20
Ingredients

* 1/4 cup all-purpose flour
* 1/4 cup chili powder
* 3 tablespoons dried minced onion
* 1 tablespoon garlic powder
* 2-1/2 teaspoons salt
* 2 teaspoons dried oregano
* 2 teaspoons ground cumin
* 1-1/2 teaspoons cayenne pepper
* 1 teaspoon ground coriander
*

ADDITIONAL INGREDIENTS:
* 1 pound lean ground beef (90% lean)
* 3/4 cup water
* 4 whole wheat tortillas (8 inches), warmed

Directions

* Combine the first nine ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (about 1 cup total).
* To prepare tacos: In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1/4 cup taco seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Fill each tortilla with 1/2 cup beef mixture. Yield: 4 servings per batch.

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Classic Chili Mix Recipe

Ingredients

* 1 cup plus 2 tablespoons all-purpose flour
* 3/4 cup dried minced onion
* 4 to 6 tablespoons chili powder
* 1/4 cup paprika
* 2 tablespoons salt
* 1 tablespoon ground cumin
* 1 tablespoon dried minced garlic
* 1 tablespoon sugar
*

ADDITIONAL INGREDIENTS (for each batch):
* 1 pound ground beef
* 1 can (15 ounces) pinto beans, rinsed and drained
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 small green pepper, chopped
* 1/2 to 3/4 cup water
* Sour cream, optional

Directions

* Combine the first eight ingredients; divide into six batches (a scant 1/2 cup each). Store in airtight containers. Yield: 6 batches (2-3/4 cups total).
* To prepare chili: In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in one batch of chili mix, beans, tomatoes, green pepper and water; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Garnish with sour cream if desired. Yield: 4 servings per batch.

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Red Beans and Rice Mix Recipe

Ingredients

* 1 bay leaf
* 1 tablespoon dried parsley flakes
* 1 tablespoon dried minced onion
* 2 teaspoons seasoned salt
* 1 teaspoon ground cumin
* 1 teaspoon sugar
* 1/2 teaspoon celery seed
* 1/2 teaspoon dried minced garlic
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon crushed red pepper flakes
* 2 cups dried kidney beans
* 1 cup uncooked long grain rice
*

ADDITIONAL INGREDIENTS:
* 4-1/2 cups water, divided
* 1-1/2 to 2 pounds smoked ham hocks
* 1 pound smoked sausage, sliced
* 1/2 teaspoon salt
* Minced fresh parsley, optional

Directions

* Combine the first 10 ingredients; place in an airtight container. Place beans and rice in separate containers. Yield: 1 batch.
* To prepare red beans and rice: Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
* Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
* Remove ham hocks; cut meat into bite-size pieces and return to pan. Add the sausage. Cover and simmer for 30-40 minutes or until beans are tender and sausage is heated through. Remove bay leaf.
* Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture. Garnish with parsley if desired. Yield: 4-6 servings.

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Classic Onion Soup Mix Recipe

Ingredients

* 3/4 cup dried minced onion
* 1/3 cup beef bouillon granules
* 1/4 cup onion powder
* 1/4 teaspoon sugar
* 1/4 teaspoon celery seed
*

FOR ONION SOUP:
* 4 cups water
*

FOR ROASTED POTATOES
* 6 medium potatoes (about 2 pounds), cut into 1/2-inch cubes
* 1/3 cup olive oil
*

FOR ONION DIP:
* 2 cups (16 ounces) sour cream
* Assorted raw vegetables, chips or crackers

Directions

* Combine the first five ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (20 tablespoons total).
* To prepare onion soup: In a saucepan, combine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 3 servings.
* To prepare roasted potatoes: In a bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 35-40 minutes or until tender, stirring occasionally. Yield: 6 servings.
* To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Refrigerate for at least 2 hours. Serve with vegetables, chips or crackers. Yield: 2 cups.

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Versatile Oat Mix Recipe

Ingredients

* 3 cups all-purpose flour
* 1 cup packed brown sugar
* 1/2 cup sugar
* 3-1/2 teaspoons baking powder
* 1-1/2 teaspoons salt
* 1-1/2 cups shortening
* 3 cups quick-cooking oats
*

ADDITIONAL INGREDIENTS FOR OAT PANCAKES:
* 1 egg, lightly beaten
* 1 cup water
*

ADDITIONAL INGREDIENTS FOR OATMEAL MUFFINS:
* 1 egg, lightly beaten
* 2/3 cup milk
*

ADDITIONAL INGREDIENTS FOR PEACH CRISP:
* 1/4 cup packed brown sugar
* 1 can (21 ounces) peach pie filling
* Ice cream or whipped topping, optional

Directions

* In a large bowl, combine the flour, sugars, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. Yield: 9 cups (number of batches varies depending on recipe used).
* To prepare pancakes: Combine 1-1/2 cups oat mix, egg and water in a bowl. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.
* To prepare muffins: Combine 3 cups oat mix, egg and milk in bowl. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
* To prepare peach crisp: Combine 2 cups oat mix and brown sugar in bowl; mix well. Pat 1-1/4 cups into a greased 8-in. square baking pan. Spread with pie filling. Sprinkle with remaining oat mixture. Bake at 375° for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired. Yield: 6-8 servings.

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Chocolate Chipper Pecan Pie Mix Recipe

Ingredients

* 1 cup sugar
* 1/2 cup all-purpose flour
* 1 cup (6 ounces) semisweet chocolate chips
* 1/2 cup flaked coconut
* 1/2 cup chopped pecans
*

ADDITIONAL INGREDIENTS:
* 2 eggs, lightly beaten
* 1/4 cup butter, melted
* 1 unbaked pastry shell (9 inches)

Directions

* In a bowl, combine sugar and flour; place in a resealable plastic bag and label "Dry Ingredients". Place chips, coconut and pecans in another resealable plastic bag and label "Chocolate Filling Ingredients". Place both bags in a gift basket along with directions for preparing Chocolate Chipper Pie. Store in a cool dry place for up to 3 months. Yield: 1 batch.
* To prepare pie: In large bowl, combine the eggs, butter and contents of "Dry Ingredients" packet; mix well. Stir in the contents of the "Chocolate Filling Ingredients" packet. Spoon into pie shell. Bake at 350° for 30-35 minutes or until filling is set and crust is golden. Cool on a wire rack. Yield: 1 pie (6-8 servings).


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Mushroom Barley Soup Mix Recipe

Ingredients

* 1-1/2 cups dried lentils
* 3 cups medium pearl barley
* 1 package (1 ounce) dried shiitake or porcini mushrooms (about 2 cups)
* 6 bay leaves
* 18 beef bouillon cubes
* 6 tablespoons dried celery flakes
* 6 tablespoons dried parsley flakes
* 6 tablespoons dried minced onion
* 3 teaspoons coarsely ground pepper
* 3 teaspoons garlic salt
* 3 teaspoons dried thyme
*

ADDITIONAL INGREDIENTS (for each batch):
* 2 quarts water
* 2 medium carrots, chopped

Directions

* In six pint-size jars or cellophane gift bags, layer 1/4 cup lentils, 1/2 cup barley and 1/3 cup mushrooms. Top with a bay leaf, or attach to jar or bag for decoration.
* In six snack-size resealable plastic bags, place three bouillon cubes, 1 tablespoon celery flakes, 1 tablespoon parsley, 1 tablespoon onion, 1/2 teaspoon pepper, 1/2 teaspoon garlic salt and 1/2 teaspoon thyme; seal bags. Place one in each jar or bag and seal. Yield: 6 batches.
* To prepare one batch of soup: Place mix and seasonings in a large saucepan; add water and carrots. Bring to a boil; stir well. Reduce heat; cover and simmer for 45-60 minutes or until barley and lentils are tender. Remove bay leaf before serving. Yield: about 6-1/2 cups per batch.

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Gluten-Free Flour Mix Recipe

Ingredients

* 2 cups white rice flour
* 2/3 cup potato starch flour
* 1/3 cup tapioca flour

Directions

* In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups.

Editor’s Notes: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.


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Apple-Cinnamon Oatmeal Mix Recipe

Ingredients

* 6 cups quick-cooking oats
* 1-1/3 cups nonfat dry milk powder
* 1 cup dried apples, diced
* 1/4 cup sugar
* 1/4 cup packed brown sugar
* 1 tablespoon ground cinnamon
* 1 teaspoon salt
* 1/4 teaspoon ground cloves
*

ADDITIONAL INGREDIENT (for each serving):
* 1/2 cup water

Directions

* In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total.
* To prepare oatmeal: Shake mix well. In a small saucepan, bring water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency. Yield: 1 serving.

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Salt-Free Seasoning Mix Recipe

Ingredients

* 1 teaspoon each dried basil, marjoram, parsley flakes, thyme and savory
* 1 tablespoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon rubbed sage
* 1 teaspoon ground mace
* 1 teaspoon pepper
* 1/8 teaspoon cayenne pepper

Directions

* In a small bowl, crush the basil, marjoram, parsley, thyme and savory. Stir in the remaining ingredients. Store in an airtight container. Yield: about 1/4 cup.

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All-Star Muffin Mix Recipe

Ingredients

* 8 cups all-purpose flour
* 3 cups sugar
* 3 tablespoons baking powder
* 2 teaspoons salt
* 2 teaspoons ground cinnamon
* 2 teaspoons ground nutmeg
*

ADDITIONAL INGREDIENTS:
* 1 egg
* 1 cup 2% milk
* 1/2 cup butter, melted
*

FOR BANANA MUFFINS:
* 1 cup mashed ripe bananas (about 2 medium)
*

FOR BLUEBERRY MUFFINS:
* 1 cup fresh or frozen blueberries
*

FOR CRANBERRY-PECAN MUFFINS:
* 1 cup chopped fresh or frozen cranberries
* 1/2 cup chopped pecans
* 3 tablespoons sugar
*

FOR APRICOT-CHERRY MUFFINS:
* 1/2 cup chopped dried apricots
* 1/2 cup dried cherries
*

FOR CAPPUCCINO MUFFINS:
* 1 cup miniature semisweet chocolate chips
* 2 teaspoons instant coffee granules
*

FOR CARROT-RAISIN MUFFINS:
* 3/4 cup shredded carrots
* 1/3 cup golden raisins
*

FOR APPLE-CHEESE MUFFINS:
* 1/2 cup shredded peeled apple
* 1/2 cup shredded Colby-Monterey Jack cheese
*

FOR RHUBARB-ORANGE MUFFINS:
* 3/4 cup diced fresh or frozen rhubarb
* 1/3 cup orange marmalade

Directions

* In a large bowl, combine the first six ingredients. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).
* To prepare plain muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
* To prepare Banana Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk, butter and bananas; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
* To prepare Blueberry Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in blueberries. Fill muffin cups and bake as directed for plain muffins.
* To prepare Cranberry-Pecan Muffins: In a large bowl, combine 2-3/4 cups muffin mix, cranberries, pecans and sugar. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
* To prepare Apricot-Cherry Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apricots and cherries. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
* To prepare Cappuccino Muffins: In a large bowl, combine 2-3/4 cups muffin mix, chocolate chips and coffee granules. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
* To prepare Carrot-Raisin Muffins: In a large bowl, combine 2-3/4 cups muffin mix, carrots and raisins. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
* To prepare Apple-Cheese Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apple and cheese. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
* To prepare Rhubarb-Orange Muffins: In a large bowl, combine 2-3/4 cups muffin mix, rhubarb and marmalade. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins. Yield: 1 dozen per batch.

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Chocolate Pudding & Pie Filling Mix

1 1/2 cups plus 2 tablespoons
unsweetened cocoa powder, sifted
3 1/4 cups sugar
1 1/3 cups cornstarch
1/2 teaspoon salt

In a large bowl, combine all ingredients.
Stir with a wire whisk until evenly
distributed. Pour into a 6 cup containers.
Store in a cool, dry place.
Use within 3-4 months.
Makes about 6 cups pudding mix.

Directions

In a saucepan combine 1 cup chocolate pudding mix
and 2 3/4 cups milk. Cook and stir until
mixtures thickens. Remove from heat and stir
in 2 tablespoons butter and 1 1/2 teaspoons
vanilla.

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Lemon Pie Filling Mix

2 1/2 cups presweetened powdered lemonade mix
1 cup plus 2 tablespoons cornstarch
1 1/4 cups sugar
1 teaspoon salt

In a medium bowl combine lemonade mix, cornstarch, sugar
and salt. Mix well. Store in air tight container for up
to 8 months.

Combine 1 1/4 cups lemon pie mix, 1/2 cup water and 3 egg yolks.
Mix until smooth. Add another 2 cups water.
Cook over medium heat, 4-5 minutes, stirring constantly
until mixture is thick and bubbly.

Remove from heat. Add 2 tablespoons butter. Stir until
melted. Cover and cool 5 minutes. Stir. Pour into
a baked pie crust. Cover and refrigerate 3 hours.
Top with whipped cream before serving.

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Vanilla Pudding & Pie Filling Mix

2 1/3 cups sugar
1 3/4 cups cornstarch
3/4 teaspoon salt

Combine all ingredients with a wire whisk
in bowl until blended. Store in air tight
container for up to 4 months.

Directions

In a medium bowl, beat 2 egg yolks. Set aside.
In a medium saucepan, combine 2/3 cup vanilla pudding mix
and 2 3/4 cups milk. Cook and stir over medium heat until
mixture thickens and begins to bubble. Stir vigorously,
pour about half of the hot mixture into beaten egg yolks.
Stir egg yolk mixture into remaining hot mixture. Cook
and stir 1 minute longer. Remove from heat. Stir
in 2 tablespoons butter and 1 1/2 teaspoons vanilla
until blended. Pour into 6 dessert cups and cover
each with plastic wrap. Refrigerate 1 hour.

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