2 tsp. fennel seed
2 tsp. marjoram
2 tsp. sage
2 tsp. basil
2 tsp. oregano
2 tsp. thyme
1/2 - 2 tsp. rosemary

Place all ingredients in a bowl or a jar. Toss to combine and transfer to an air-tight storage container.

HOMEMADE TACO SEASONING

4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper

Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use.
To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)

Mexican Spice Blend (tacos, enchiladas, etc)

2 tbsp cumin
2 tbsp chili powder
2 tbsp paprika
2 tbsp oregano
1 1/2 tsp red pepper flakes
1 tbsp garlic powder
2 tsp cayenne

I use an all-purpose spice that we love on chicken, pork chops, eggs, I sprinkle it on almost everything.

All-Purpose Seasoning

1/4 cup paprika
3 tbsp chili powder
2 1/2 tbsp dry mustard
2 tbsp kosher salt
2 tbsp sugar
1 tbsp cumin
2 tbsp garlic powder
1 tbsp cayenne pepper
1 tbsp black pepper
1 tbsp curry
1 tbsp ground basil
2 tbsp ground coriander

Homemade Baking Powder

1 tsp baking soda
2 tsp cream of tartar
1 tsp cornstarch

Better Than Salt Herb Flavouring

3 dried bay leaves, broken up
4 tbsp dried oregano
4 tbsp onion powder
1 tbsp dried lemon zest
4 tsp dried marjoram
4 tsp dried basil
4 tsp dried savory
4 tsp garlic powder
2 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
1 tsp ground black pepper
2 tsp caraway seeds (optional)

Mix the herbs and crush to a coarse texture with a mortar and pestle or spice grinder.

One of the uses is to mix some with butter, and let stand in frig to blend flavours. Use on vegetables, breads, meat or fish.

Homemade Shake and Bake

2 cups flour
2 tbsp salt
1 tbsp pepper
2 tbsp dry mustard
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp basil
4 tbsp paprika
2 tbsp garlic powder
1 tsp ginger

Combine 2-3 tbsp mixture with fine dry bread crumbs.

Better Than Pam Coating

1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour

Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.

Store in a covered container in the cupboard. If it separates upon sitting, just stir before using. You can spread it with a brush, but I just scoop it up with my fingers.

2 Tbs oyster sauce
1 Tbs soya sauce
1 tsp white or brown sugar
1/2 tsp salt
1/4 tsp pepper

Mix all together and put in plastic bag with thinly sliced beef ( cut beef across the grain for tenderness). Chill till ready to stirfry.

2 tsp steak seasoning
2 tsp kosher salt
1 tsp Italian seasoning
Olive oil

You can make as much or as little as you need. Pour desired amount of olive oil in a small bowl, sprinkle with seasoning blend. Serve with your favorite bread

Cuban Spice Rub:
1 paprika
2 ground red pepper
2 cumin
3 onion powder
3 garlic powder
2 black pepper
1 oregano (dried)
1 basil (dried)
2 parsley (dried)

I also make a Madeira-Apricot sauce that goes wonderfully with pork.

Ingredients:
1 jar Polaner All-Fruit Apricot preserves
4 oz apple sauce
1/2 cup medium-dry Madeira
1 medium onion chopped
2 tbsp butter

Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling. Pour into bowl and allow to cool to room temp.

The above two can be used together to make a delicious Pork Tenderloin:

Cuban Pork Tenderloin

1 Pork Tenderloin
2 Tbsp Cuban Spice Rub (see above)
1 Tbsp oil

Preheat oven to 425 deg F
Trim fat and silver membrane from tenderloin, and pat dry with paper towel.
Rub spice mixture evenly all over the tenderloin.
Preheat oil in large pan over high heat.
Lightly sear tenderloin on all sides.
Remove tenderloin from pan, place in baking pan, place in oven for 15 minutes.

When tenderloin reaches 140 deg F remove it from oven and let it rest for 5-10 minutes, during which time the temperature should rise to 145 to 150 deg F.

Slice 1/4" - 3/8" thick and server with Madeira-Apricot sauce on the side.

Three-Ounce Cake Mix "Upsizer"

1 1/2 cups flour
1 cup sugar
2 Tsp baking powder
1/4 Tsp baking soda

Add 6 TBS of this mix which will be the same as adding 3 oz cake mix so you have the same as an 18.25 oz mix.

I use a lemon cake mix for my lemon bundt cake, and it doesn't rise nearly as much anymore. I've been thinking I have to cut down an egg and some oil to compensate but I like your idea of adding more dry stuff.

INGREDIENTS:

1 cup flour
1/2 cup sugar
1 teaspoon baking soda
1/2 cup water or milk,any
1/3 cup oil or softened butter
1 egg or 1/4 cup egg substitute

For chocolate add 1/3 cup sweetened chocolate milk mix,or 1/4cup baking cocoa and 1/3 cup sugar.For yellow,white,or vanilla cakes add 1 teaspoon of pure vanilla extract.Plus above ingredients.

DIRECTIONS:

Mix all together.
Add to your already mixed cake mix batter.
Bake per directions but may need and additional 5-10 minutes longer to become done. Depending on pan (s) used.

I have used this recipe addition from time to time and it does make a nice big cake.

Sue

This is our favorite sloppy joe

1 T. instant minced onion
1 t. dried green pepper flakes (I leave these out)
1 t. salt
1 t. cornstarch
1/2 t. instant minced garlic (I leave this out to-allergic to it)
1/4 t dry mustard
1/4 t celery seeds
1/4 t chili powder

Combine all ingredients in a small bowl until evenly mixed. Spoon into an airtight container. Label with the date and contents. Store in a cool, dry place for up to 6 months. Makes 1 pkg or about 3 T mix.

To make the sloppy joes
1# lean ground beef
1 recipe sloppy joe mix (above)
1/2 c. water
1 (8-oz) can tomato sauce
6 hamburger buns, toasted

Brown ground beef in a skillet over medium-high heat. Drain excess grease. Add sloppy joe seasoning mix, water and tomato sauce. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns. Makes 6 servings.

I usually use tomato paste and a little more water.

It is very similar to Manwich, but better!

Tami

I haven't made this mix yet, because I keep forgetting to get powdered milk! Plan to though. Sure is cheaper, and probably better, than store-bought.

RANCH DRESSING MIX

1/2 cup powdered buttermilk
1 Tbsp. dried parsley
1 tsp. dried dill weed
1 tsp. onion powder
2 tsp. salt
1-1/2 tsp. garlic powder
1/2 tsp dried basil
1/2 tsp pepper

Combine in a food processor and blend into a powdery consistency. Store in air-tight container.

To make ranch dressing:
Combine 1 tablespoon mix with 1 cup mayonnaise and 1/2 cup milk. Mix with wire whisk. Store in refrigerator until ready to use.

To make Ranch dip:
Combine 1.5 cups sour cream with 1Tbs of dry mix.

1/4 cup ground California or New Mexico chiles
1 tablespoon ground cumin
1 to 2 teaspoons cayenne
2 teaspoons dried oregano
2 teaspoons onion salt
1 teaspoon garlic powder

In a 1/3- to 1/2-cup tall narrow clear jar, layer the ingredients, contracting light layers with the dark layers.

Instructions to go with jar:

To use, shake jar or stir spices until blended.

Use to season cooked dried beans (home-cooked or canned), soups and stews, or rub onto meats, seafood or poultry to pan-fry, roast or barbecue.

INSTANT COCOA MIX
1(25oz.) box powdered milk
1 lb. Powdered sugar
1(16oz.) can Nestle’s cocoa mix
1(16oz) jar Cremora
Mix well all ingredients in large bowl. Store in airtight containers. Use 1or2 Tablespoons to cup of boiling water. (Do not use Hersheys cocoa)

Instant cocoa mix
Categories: None
Yield: 1 Servings
2 3/4 cup Instant nonfat dry milk powder
1 1/2 cup Instant cocoa mix for milk
1/2 cup Nondairy coffee creamer
1/2 cup Powdered sugar
1 cup Mini marshmallows
Combine ingredients in large bowl, and mix well. Store cocoa mix in airtight container. To serve, place 1/3C mix in cup. Add 1 cup boiling water, and stir well. Yield: 5 cups mix

I have given containers of the tea mix as little gifts. I used to drink it all the time at work. It is really good on a cold day.

FRENCH MARKET SOUP IN A JAR Mix
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried Great Northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black-eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans
In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well.
Divide evenly into 14 lidded jars.
Attach a card to each jar with the following recipe:
French Market Soup
2 quarts water
1 ham hock
1 1/4 teaspoons salt
1/4 teaspoon ground pepper
1 (16 ounce) can diced tomatoes with green chiles
1 large onion, chopped
1 clove garlic, minced
Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight.
In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes.
Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.

CARRABBA’S BREAD DIPPING SAUCE

2 tbsp. chopped Italian flat leaf parsley
1 tbsp. minced garlic
1 tsp. dried thyme
1 tsp. dried oregano
1/4 tsp. dried basil (or 1 tbsp. fresh-if using fresh reduce parsley to 1 tbsp.)
1/8 tsp. dried rosemary (or 1/2 tsp. fresh)
1 tsp ground black pepper
1/2 tsp. kosher salt
1/8 tsp. ground red pepper (or 1/4 tsp. red pepper flakes)
1/2 tsp. extra virgin olive oil
1/8 tsp. fresh lemon juice

Place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. Stir in the olive oil & lemon juice.

For Serving:
In a small dish, place 1 1/2 tsp. spice mixture. Pour 3-4 tbsp. extra virgin olive oil over top of the spice mixture. Serve with french bread for dipping. Makes ¼ cup.

HOMEMADE "BISQUICK" FOR BISCUITS AND
PANCAKES
8 c. all-purpose flour
1/3 c. baking powder
2 tsp. salt
8 tsp. sugar (optional)
1 c. Crisco non-hydrogenated shortening

Using a pastry blender, cut in shortening until mixture resembles coarse meal. Store sealed in pantry or refrigerator.

To use:

BISCUITS - add 1/3 cup milk to cup of mix.

PANCAKES - 3/4 cup milk to a cup of mix, and I like to add an egg also but the original recipe didn't do that.

Add a one quart envelope powdered milk, or 3/4 cup Carnation powdered milk to the whole batch as you make up the mix. Then, just add water when you use it.

5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon celery seed

Combine all ingredients in a small jar with a shaker lid. Use for seasoning in and on most foods. Yield: 1/3 cup.

Fuddrucker’s Hamburger Seasoning

2 t paprika
1 1/2 t ground black pepper
1 1/4 t salt
1/2 t dark brown sugar
1/4 t garlic powder
1/4 t onion powder
1/4 t ground cayenne pepper

Combine all ingredients in a small bowl. Sprinkle on hamburger patties before cooking. Makes 2 T.

S0S MIX (S0UP/SAUCE MIX)

2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Combine all ingredients in a recloseable plastic bag, mixing well. Makes equivalent t0 9 cans f cream s0up.

To substitute for 1 can of cream soup
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

8 Tbsp. light brown sugar, tightly packed
3 Tbsp. kosher salt
1 Tbsp. chili powder
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. jalapeno seasoning
1/2 tsp. Old Bay seasoning
1/2 tsp. rubbed thyme
1/2 tsp. onion powder

Mix together and store in airtight container.

1/4 cup kosher salt
1 tablespoon granulated garlic
1 tablespoon plus 1 teaspoon granulated onion
1 tablespoon basil
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon black pepper

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients and use to season hamburger.