Who doesn’t love a great tasting brownie. Stop buying those box mixes filled with who knows what kind of preservatives. This master mix is easy to make and keep on hand. It makes 6 of those box mixes. These are more of a cake like brownie.
Stop purchasing those instant box oatmeal packets from the store. Quick and easy to make you very own instant packets, plus you know what is going into your instant packets.
First I will explain how to make the basic Oatmeal Packet Master Mix. Next I will give you different variations to make your own different fruit oatmeal packets.
Now that the kids are all grown I keep our basic oatmeal master mix in a large container and set out the different fruit for everyone to make their own.
If you have younger children or teenagers go ahead and place everything into a plastic sandwich bag (which you can re-use) so all they have to do is pour the bag into their bowl, add water and microwave.
Basic Oatmeal Packet Master Mix
10 cups quick oats or rolled oats.
1 teaspoon salt optional
1 cup brown sugar ( more if you want it sweeter)
1 cup powdered milk
2 teaspoons cinnamon
20 snack size zip bags
Place 6 cups oats in a large bowl.
Place 4 cups oats in a blender and blend until almost powdery. Pour into large bowl.
Add Brown sugar
Add powdered milk
If making individual packets pour 1/2 cup into each snack bag.
To cook: Pour packet into bowl. Add 3/4 cup water. Stir to combine. Microwave 1 1/2 to 2 minutes. Let stand to thicken.
Adding fruit: Add 1/4 cup blueberries, apple, banana, or cranberries dehydrated or freeze-dried.
Adding fruit and spices:
Apple/Cinnamon = 1/4 cup dehydrated apples + 1/4 teaspoon cinnamon
Raisin/Cinnamon = 1/4 cup raisins + 1/4 teaspoon cinnamon
Banana Bread = 1/4 cup dehydrated banana + 1/4 teaspoon cinnamon
Amish oatmeal = 2 Tablespoons raisin + 2 Tablespoons dehydrated apples + 1/4 teaspoon cinnamon
Strawberry & Cream = 2 Tablespoons dehydrated strawberries + 1 Tablespoons powdered milk or use 1/4 cup of milk instead of water.
Oatmeal/Cinnamon/Maple = 1/4 teaspoon cinnamon + 2 Tablespoons maple syrup.
Oatmeal Pumpkin = 1/4 teaspoon pumpkin spice
If adding nuts or chia seeds add them after cooking.
Gluten Free Baking Mix for all my family and friends. Plus the mix can be stored at room temperature up to three months. This mix will make 8 cups. I usually double the recipe. Included at the end is a wonderful gluten-free Chocolate Chip Cookie recipe for you to get started with.
Use this mix for cookies, bars, brownies, quick breads, biscuits and thickening soups and sauces.
Love hot, fresh homemade rolls? Think you don’t have time to make fresh rolls. Make this master mix and you will always have time. This make a big batch so you will always have plenty to pop in the microwave to re-heat and serve.
9 cups whole wheat flour
8 cups all-purpose flour
1 cup sugar
4 teaspoons salt
1 cup instant dry milk
Combine all ingredients in a large bowl. Store in an airtight container. Use within 6 to 8 months.
1 Tablespoon yeast or 1 package
1 1/2 cups lukewarm water
2 eggs beaten
1/2 cup vegetable oil or melted butter
5 to 6 cups hot roll mix
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil. Add 5 cups master mix or more if sticky. Knead for around 4 minutes until dough is smooth. Lightly spray a bowl. Place dough in bowl and turn to butter top. Cover dough with a damp cloth and let rise until doubled in build, about 1 hour.
Grease a 13×9 baking pan. Punch down dough. Divide into 24 balls. Spray pan. Cover and let rise until doubled in bulk. Preheat oven to 375 degrees. Bake 20 minutes until browned.
TIP: For clover leaf rolls roll dough into 1 inch balls. Grease muffin cups and place 3 balls in each cup. Sprinkle with sesame or poppy seeds before baking if desired.
1 Tablespoon dry yeast or 1 package yeast
3/4 cup lukewarm water
2 eggs beaten
2 Tablespoons sugar
3 Tablespoons oil
1 cup cooked squash or 1 cup cooked pumpkin
5 cups hot roll mix
Dissolve yeast in a large bowl with lukewarm water. Add eggs, sugar, oil and squash. Add 5 cups hot roll mix. Add more hot roll mix if still sticky. Knead 4 minutes or until dough is smooth. Spray bowl. Place dough in bowl and turn to butter top. Cover dough with a damp cloth and let rise until doubled in bulk, about 1 hour.
Grease a 13×9 pan. Divide dough into 24 balls. Place balls in pan. Cover and let rise until doubled in bulk. Preheat oven to 375 degrees. Bake 15 to 20 minutes or until golden brown.
1 Tablespoon yeast or 1 package
1 1/2 cups lukewarm water
2 eggs beaten
1/4 cup vegetable oil or melted butter
5 cups hot roll mix
2 Tablespoons butter softened
Dissolve yeast in lukewarm water in a large bowl. Add eggs and oil. Add 5 cups hot roll mix. Add more hot roll mix if still sticky. Knead 4 minutes. Dough should be smooth. Spray bowl and place dough in bowl. Turn to butter top. Cover dough with a damp towel and let rise for 1 hour or until doubled in bulk. About 1 hour. Grease baking sheet. Divide dough in half.
On a lightly floured surface, roll out each half to a 12 inch circle. Brush each circle with 1 Tablespoon softened butter. Cut each circle into pie shaped wedges. Roll up each wedge from the wide point. Place point side down in a crescent shape on baking sheet.
Cover and let rise until doubled in bulk, around 1 hour.
Preheat oven to 400 degrees. Bake 15 minutes or until golden brown.
Surprise the family with super crisp on the outside, warm and fluffy on the inside, delicious waffle this weekend. I enjoy making a master mix for the dry ingredients. On a busy morning all I have to do is add 3 wet ingredients and we have waffle mix ready and waiting for my waffle iron to heat up.
Here is all you need to do. 8 cups flour, 16 teaspoons of baking powder, 2 teaspoons salt and 1 cup of sugar. Mix everything and store in airtight container.
When you are ready to make a batch of waffles here is what you do. 2 cups of waffle mix, 2 eggs, 1/2 cup oil and 2 cups milk.
Mix everything together. Heat your waffle iron and pour 1/4 cup into each waffle area. My waffle iron is 4 square. I pour 1/4 cup into each square space. Cook until nice and golden brown.
Now the fun part begins. Set up a topping bar and let everyone fix their own special waffle.
Begin with fresh fruit, warm maple syrup, powder sugar, jams, jellies, peanut butter, butter, sprinkles, whipped topping.
A simple breakfast becomes a special occasion! ENJOY!
Stop purchasing those expensive boxes of Hamburger Helper. So quick and easy to make your own. Plus it is much healthier to make your own homemade. No ingredients you can’t pronounce. I bet you have everything sitting in your pantry to make your own Stroganoff Hamburger Helper.
Take a quart canning jar and a zip lock bag to make everything up ahead of time (just like in the box). All you have to do is remove everything from the jar and your set. Plus I add the ingredients to the front of the jar to remake ahead of time. The recipe is on the side, so even the rest of the family can make Stroganoff Hamburger Helper if mom isn’t around.
Make several, decorate, include the ingredients and recipe, add a loaf of homemade bread or biscuits with some homemade jam or jelly and you have a gift anyone would enjoy.
1 pound ground beef
8 ounces of noodles
2 cups milk
2/3 cup sour cream
1 1/2 cups beef stock or use the cubes
1 Tablespoon cornstarch or flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Brown and drain the meat. Sprinkle the cornstarch in and mix. Add the noodles, milk, beef stock, salt, pepper, paprika. Simmer for 12 minutes with the lid on. Add sour cream, simmer for 2 more minutes.
Use dehydrated potatoes in place of noodles. Add mushrooms for added taste. ENJOY!
Pouring freshly made Italian Dressing over garden salad or pasta is an explosion to your taste buds. Place a plate of fresh vegetables on a plate and watch the dipping begin.
Store your homemade Italian Dressing for up to 2 weeks covered in your refrigerator. This recipe will make around 1 1/2 cups of dressing. If you need more please double the recipe.
1/4 cup of lemon juice, white wine vinegar and olive oil
3 cloves of garlic minced
4 teaspoons of dried parsley (if you have fresh parsley use 4 Tablespoons)
2 teaspoons of dried basil ( 2 Tablespoons of fresh basil)
1 teaspoon of salt, dried oregano and red pepper flakes
1/4 teaspoon black pepper
In a quart jar add all the ingredients. Place lid on and shake away. Hand the jar to one of the kids and let them shake the jar.
See how simple Italian Dressing is to make. ENJOY!
Stove Top stuffing has become one item most people purchase. Your thinking, but it is quick, easy and makes a great side dish. I won’t disagree with you and here comes the but have you seriously read what goes into that box?
Honestly it doesn’t take very long to make homemade stove top stuffing. Make the master mix ahead of time and it will be just like buying the box. Only healthier and oh yes, one more item you don’t have to put in your grocery cart.
Here we go, homemade stove top stuffing master mix, coming right up.
6 cups cubed bread
1 Tablespoon Italian seasoning
3 Tablespoons chicken bouillon powder
1/2 cup dried minced onions
1/4 cup dried minced celery
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon sage
Save enough bread scraps from your left over bread to equal 6 cups cubed bread. Pre-heat oven to 350 degrees. Spread cubed bread on baking sheet. Bake 15 minutes. Cool.
In a bowl mix rest of your ingredients together. In a larger bowl add bread and seasoning mixture. Stir to combine. Store in airtight container. Will keep unto 4 months. Can freeze in freezer bags up to a year.
In a pan add 1/2 cup water and 2 Tablespoons butter. Bring to a boil. Turn off heat and add 2 cups stuffing mix. Stir to combine. Let sit 5 minutes.
TIP: On your storage container place the cooking directions so they will always be handy.
See how easy and simple making your own Stove Top Master Mix is. ENJOY!
How many of you remember making chocolate milk out of Nesquik? So good, so yummy tasting. Well you can enjoy the flavor once again. The next time the grandkids are over have them help mix up the wonderful drink. Trust me, I can already hear GRANDMA YOUR THE BEST!
Open up your pantry doors and pull out the following.
1/3 cup cocoa powder
2/3 cup sugar
pinch of salt
Combine everything and store in a pint jar. I make a double batch and use a quart jar. If I don’t, well I’ll be making this all the time. Easy to have on hand.
To Use: Add 1 to 2 Tablespoons of Homemade Nesquik to your glass. Here is the tip to getting all the chocolate to dissolve. Add 3 Tablespoons of hot water to your glass and stir the Homemade Nesquik until everything is dissolved. This won’t hurt the taste of your chocolate milk. Now pour your milk in and stir to mix.
TIP: If you ever need chocolate whipped cream, add 3 Tablespoons for every cup of whipped cream you are using.
This week is make your own Hamburger Helper. Get rid of the box, preservatives and I won’t mention MSG and added food coloring. If you check your pantry, I am very sure everything is there for you to make any Hamburger Helper you want. Today is Homemade Chili Cheese day.
Ingredients: 1 pound of ground beef, 1 cup hot water, 2 cups of milk, 1 1/2 cups elbow macaroni, 1 Tablespoon cornstarch, 1 Tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon salt (optional), 1 teaspoon sugar (optional), 1/2 teaspoon paprika, 1 cup cheddar cheese shredded.
Brown ground beef and drain. Add water, milk, pasta, cornstarch, chili powder, garlic powder, salt, sugar, and paprika. Bring to a boil. Cover and simmer for 12 minutes. The last few minutes add cheese, stir and cover for couple more minutes. Turn off heat, uncover and let sit for 5 minutes. Add more shredded cheese if you like when you serve.
Tip: Add stewed tomatoes. Reduce hot water to 1/4 cup.
TIP: Add 1 cup red beans cooked or pinto beans cooked. You can reduce the amount of meat if you want. Great way to add protein and cut down on meat.