Kitchen · Menu Plan · Organization · Recipes

Homemade Ideas for Eating Well on Less

Here are all the recipes for homemade mixes and how to use them for different items. 🙂
Master Cornbread Mix
4 c. flour
1 1/2 c. dry milk
1 TBSP salt
3/4 c. sugar
1/4 c. baking powder
1 c. shortening (i use coconut oil instead.)
4 1/2 c. cornmeal (can be purchased in bulk at Whole Foods)
1. Combine all but shortening and cornmeal.
2. Cut in shortening until coarse.
3. Mix cornmeal in well.
Store in airtight container for up to 3 months.
Corn Muffins
1 egg, beaten
1 1/4 c water
2 3/4 c Master Cornbread Mix
1. Combine egg and water.
2. Add to mix all at once and stir just until blended.
3. Fill muffin tin (greased or lined with papers) 2/3 full and bake at 425 degrees for 15-20 minutes or until golden.
To make cornbread instead of muffins – Mix it up the same but pour into a greased 8×8 baking pan/dish. Bake at 400 degrees for 25-30 mins.
Master Oatmeal Muffin Mix
3 c flour
1 c dry milk
3 1/2 tsp baking powder
1 1/2 tsp salt
1/2 c sugar
1 c brown sugar
1 1/2 c shortening (or coconut oil)
3 c rolled oats (bulk at Whole Foods)
1. In large bowl, mix flour, dry milk, baking powder, salt and sugar. Mix well.
2. Add brown sugar and mix again.
3. Add shortening and work until crumbly.
4. Stir in oats and mix well. Store in airtight container or Ziploc bags. Use within 3 months.
Oatmeal Muffins
3 c Master Muffin Mix
1 egg
2/3 c water or milk
1. Combine egg and milk.
2. Add to mix. Stir just until moistened (it will be lumpy).
3. Fill muffin tins (greased or paper-lined) 2/3 full.
4. Bake at 400 degrees 15-20 mins or until golden. Immediately remove from pan.
(We add chocolate chips into this after step 2. You could do raisins or cranberries as well.)
Master Pancake Mix
10 c flour
2 1/2 c dry milk
1/2 c sugar
1/4 c baking powder
2 TBSP salt
Combine all ingredients and mix well. Store in airtight container for up to 8 months.
1 1/2 c. mix
1 egg, beaten
1 c water
3 TBSP oil
1. Combine egg, water and oil.
2. Add to mix and stir well. Let stand 5 minutes before cooking.
3. Pour by 1/4 cup on hot griddle.
(This makes 6-8 pancakes, so we always double it.)
Muffin Mix (non-oatmeal)
8 c flour
3 c sugar
2 TBSP baking powder
2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
Mix all ingredients well. Store in airtight container up to 8 months.
2 3/4 c mix
1 beaten egg
1 c milk
1/2 c melted butter
1 c. add-ins (chocolate chips, mashed bananas, raisins, cranberries, apples, blueberries, etc)
1. Combine egg, milk and butter.
2. Stir wet mix into the dry mix.
3. Stir in the add-ins. Pour into greased/lined muffin tin.
4. Bake at 400 degrees for 18-22 mins. Remove immediately from pan.
Master Brownie Mix
6 c flour
4 tsp baking powder
4 tsp salt
8 c sugar
1 – 8 oz baking cocoa container
2 c shortening (or coconut oil)
1. Combine flour, baking powder, salt. Add sugar and cocoa, mixing again.
2. Cut in shortening until coarse crumbs. Store in airtight container for up to 3 months.
2 eggs, beaten
1 tsp vanilla
2 1/2 c Master Brownie mix
1/2 c chopped nuts or chocolate chips, optional
1. Grease and flour 8×8 baking dish/pan.
2. Combine eggs, vanilla and Master Mix. Beat until smooth. Stir in nuts/chips.
3. Pour into pan and bake at 350 degrees for 30-35 mins. Sprinkle with powdered sugar.
Chewy Chocolate Cookies
2 eggs, beaten
1/2 c water
2 1/4 c Master Brownie Mix
1/2 tsp baking soda
3/4 c flour
1 tsp vanilla
1. Combine eggs and water. Beat with fork.
2. Stir in Master Mix, baking soda, flour and vanilla. Blend well.
3. Drop by teaspoonful onto greased cookie sheets, 2 inches apart.
4. Bake at 375 degrees for 10-12 mins. Remove from pan and cool on rack.
(another option is to roll into balls and roll in powdered sugar after step 2.)
Baking Powder Biscuit Mix
14 c flour
1/3 c PLUS 2 TBSP sugar
2 TBSP PLUS 2 tsp salt
1/2 c PLUS 1 1/2 tsp baking powder
Mix well and store in airtight container up to 8 or 9 months.
2 cups mix
3 TBSP cold butter, cut into pieces
1 1/3 c heavy cream (we have used whole milk, in a pinch, and it works fine too)
Line cookie sheets with parchment paper and preheat oven to 400 degrees.
Cut butter into the mix, until it is coarse crumbles.
Add the cream and drop by spoonfuls onto parchment paper on cookie sheets. (you can roll out the dough and cut 1.5-2″ biscuits, if you lessen the milk slightly, but i usually don’t take the time and just do the drop biscuits.)
Bake 18-20 minutes.
And here are the mayo, ranch and bbq sauce recipes:
Homemade Mayo
2 egg yolks
2 TBSP apple cider vinegar
1 tsp mustard
1 tsp sea salt
2 cups olive oil or walnut oil
1. Blend egg yolk, vinegar, mustard and salt for 5 seconds with handmixer.
2. WITH MIXER STILL RUNNING, slowly pour in oil. (and by slow, i mean it is barely running out of the measuring cup. it takes a while, but this is so the it can emulsify. rushing the oil mixing into the egg yolk mixture will cause it to stay runny and not emulsify. i have rushed it and wasted the ingredients….trust me when i say GO SLOW). After about a cup of the oil mixing in, you can pour a LITTLE faster but do NOT dump all the oil in.
3. After all the oil is poured in and mixes, continue mixing until it reaches the desired consistency….like mayo in a jar.
Refrigerate. It will keep for about 2 weeks, thanks to the vinegar. 🙂
Homemade Ranch Dressing
1/2 cup homemade mayo
1/2 cup coconut milk (from a can, unsweetened. don’t use the drinkable kind in the refrigerated section…it does not taste the same. trust me, i thought i was clever….i was not! ha!)
1 tsp garlic powder
1/2 tsp onion powder
1 tsp FRESH dill, chopped as finely as you prefer….we like really small pieces of the “grass”, as Buddy calls it 🙂
Sea Salt and Pepper, to taste
Combine all in a bowl. Refrigerate for at least an hour for the flavors to blend. (but can be used right away, as we do this all the time) It will keep in the fridge about 2 weeks.
(I have tried to double this recipe, but for some reason it does not taste as good made in bigger batches. Maybe it is just me, but it only tastes perfect if I make it exactly like this.)
BBQ Sauce (for marinade, bbq meatballs, dip, etc.)
2 TBSP white vinegar
2 TBSP brown sugar
2 TBSP Worcestershire sauce
1 cup ketchup
Mix all together. Store in fridge. Recipe can be doubled or tripled if needed.
Make your own white sauce or gravy for mashed potatoes…
4 TBSP butter
1/4 cup flour
2 cups milk (for a very creamy sauce)
2 cups broth (for not as creamy)
OR a combo of the two
Melt butter in pot. Add flour and whisk, cooking for a minute or two more. Stir in liquid, a little at a time, making sure each addition is well combined and warmed (and thickened). Cook until thickens more but don’t let it boil.
We use this over mashed potatoes, biscuits (adding bacon pieces or sausage pieces in), rice, pasta, veggies, anything really!
Country Morning Coffee Cake (we usually cut this recipe in half and bake in a 9×13 pan)

1 c. softened butter or oil
2 c. sugar
4 eggs, beaten
2 c. sour cream or plain yogurt (i used plan yogurt because i have a ton. LOVED the flavor)
4 c. flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp vanilla extract

Cinnamon-Pecan Topping:

2/3 c. brown sugar, packed
1/2 c sugar
2 tsp. cinnamon
1/2 c. chopped pecans (i skip; we don’t really like pecans)

Combine fats, sugar, eggs, and sour cream/yogurt  in a large bowl.  Stir in remaining ingredients: mix thoroughly.  Pour into a greased 15″x10″ jelly-roll pan (i used my large bar stoneware pan from Pampered Chef – and it STILL puffed up and over the sides!): sprinkle with the Cinnamon-pecan topping.  Bake at 350 for 25 minutes, until a toothpick tests clean. Cut into squares.  Serves 18 to 20.

And a few other ideas:

If it’s cheaper to get a larger celery of onions, celery, or peppers just buy it and chop and freeze the extras. I freeze mine in 1 or 2 cup amounts (in a sandwich baggie, then all the baggies inside of a gallon freezer bag). Take out a bag of frozen whatever and throw it in a soup (no need to thaw it unless you’re in a hurry). If using in a casserole, take out the bag beforehand and let it thaw, drain it and toss it in. It’s one less thing to chop!
Buy whole chickens, cook them in the crockpot or the oven over the weekend, take all the meat off the bones and keep the meat for casseroles or soups or whatever. Put the bones in a gallon store bag and store in the fridge until you have time to make broth. If you can’t get to making broth that week, put the bag in the freezer. Sometimes I keep two or three chickens’ bones together and make a big batch all at once.
Chicken Bones
Veggie Scraps (onion skins, carrot peels and ends, broccoli stems, celery pieces. no potatoes, though…they break down and make the broth gritty.)
Sea salt and pepper
Place bones and veggies in large pot. Cover with water. Bring to boil, then lower temp and simmer, covered, for at least four hours. Strain out the pieces. Let broth cool, then fill containers and refrigerate for up to two weeks. OR freeze for up to a year. (you can also can it, if you have a pressure canner.)
Save veggie scraps in a bag or container in the freezer (make sure they’re washed!). Once you have a bunch saved up, use in chicken broth OR make veggie broth. Use the same recipe above, just without the chicken bones!
That is all I can think of for now! I will post more if I think of more.
Do you have a homemade recipe or mix you would like to share?? Something that helps you make the foods your family loves without resorting to a store-bought mix??

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