As promised more homemade goodies today. I was surprised last week that there not many comments. I think I will show you some things I have probably shown before - we all need a refresher now and then.
I know one is an old post - so I will link where to find it. (Oct. 2016)
You really need to check it out!!! It is so stinking good and easy. Even with today's prices of meat - this would still be cheaper than buying preservative loaded product from the shelf!!
EASY JERKY
We both absolutely loved this. Glen was a real lover of jerky - all flavors and types. He even said this was some of the best we had ever had.
Uses ground beef. I bet you could use ground turkey, venison, pork or chicken as well. Use what you have. Most sporting good stores sell the seasoning - I got mine at Rural King. They also have different flavors.
HOMEMADE SWEETENED CONDENSED MILK
1 C powdered milk
1/3 C hot water
2/3 C sugar
3 Tbsp. soft butter
Put this all in the blender and blend until the sugar is all dissolved! Yep, that easy - keep for your holiday needs!!!!
HERSHEY CHOCOLATE SYRUP
1 C cocoa powder (unsweetened)
2 C sugar
1/4 tsp. salt
1 C cold water
1 Tbsp. vanilla
Combine cocoa, sugar and blend until all lumps are gone. Add water and salt - mix well. Cook over medium heat, bringing it to a boil. Remove from heat once it boils. When cool, add the vanilla.
FRENCH DRESSING
2/3 C ketchup
1/4 C oil
1/4 C vinegar
1/4 C sugar
1/2 tsp. salt
1 tsp. wet mustard
1 tsp. onion powder.
Blend this together thoroughly. I usually use my stick blender.
HOMEMADE GATORADE
1 pkg. unsweetened Kool-Aid (flavor of choice)
1/2 C sugar or sweetener
1/2 tsp. salt
1/2 C orange juice (you can use lemon or lime juice instead)
2 quarts water
Mix and chill. It sures saves a lot of money - and you don't need to make a special trip to the grocery, when it is needed. **I always keep Kool-Aid on hand!!!!!!!
There you go - a few more homemade goodies for the recipe file!!! Maybe these will help someone in a bind.
I just love knowing that I can make so much here at home. No more emergency runs to the grocery - saving both time and money.
ENJOY
Homemade jerky is easier than one might think. I’ve made that and the Hershey chocolate syrup. Sure does help cure a sweet tooth. 😊
ReplyDeleteYes it does. Sometimes we just need a treat!
DeleteTRUTH! If you don't go - you don't spend! Homemade is just so good and really easy!
ReplyDeleteThank you, Cheryl. I hope readers will share their recipes, too. I'll start with my own for Taco Seasoning Mix, which can be made in bigger batches and stored in a jar in the pantry:
ReplyDelete1 T. all purpose flour (or corn starch, if gluten is an issue)
1 T. chili powder or Chipotle powder, depending heat desired
1 t. salt
1 t. onion powder
1 t. dried oregano (you can scale this back, as it's strong)
1/2 t. garlic powder (add more if you love garlic flavor)
1/2 t. ground cumin
1/2 t. paprika
Mix it all together and sprinkle over any browned meat in your skillet. It even works with peeled, deveined shrimp. Add 1 c. water, bring to a low boil, reduce heat and simmer until thickened.
Looking forward to more ideas! --Elise
Thank you Elise. I make taco seasoning, but never thought to add flour - makes sense. Great for thickening up a bit. I use mine on chicken as well!
DeleteDonna, would you be willing to share your favorite recipes for salad dressings? --Elise
ReplyDeleteThanks for the sweetened condensed milk tip! Good to know how to make it, in a pinch. Always love these kinds of tips and tricks. The last of my oregano, basil, parsley, and chives are in the dehydrator, and I just picked my last two peppers -- one red (the ONLY one) and one (of two) green. I've left the last of the cherry tomatoes on the plant, as they're still too green to be any good. If the birds get them, oh well.
ReplyDeleteYou are welcome. These things are nice to have in the recipe file for sure. No need to run out for something.
DeleteMy reg. tomatoes are done - still cherry ones out there. Hopefully I will get a few more.
Messing with Hubby's Hershey's syrup would not be a wise thing! Mom always made homemade and we had it warm over ice cream and it was so good! In our Publix ad this week is a 7 oz pkg of lettuce leaves for sandwiches for 3.99! How stupid and lazy can we get? Obviously people buy this stuff or they would not sell it!
ReplyDeleteLOL - well, just maybe in a pinch!!!!!
DeleteIt is yummy.
I hear you - it is crazy what people spend their hard earned money on! I just keep shaking my head.
Lol Lana! I wondered the same thing about boiled eggs. Someone reminded me that not everyone has access to cooking implements. Okay. But tearing lettuce leaves from a head?! Nothing fancy there. Heck, do what I do when I just want a little spinach. Grab a handful at the salad bar. It's about 50¢.
DeleteBack in the 70s my aunt wrote out a recipe card for for mom for sweetened condensed milk. I have that in my recipe collection now. I treasure it plus it's useful!
ReplyDeleteThis is the French dressing recipe I use--
Oster's French salad dressing:
1 (10 3/4oz) can tomato soup, undiluted
1 1/2 c salad oil
1/2 c sugar
1 t salt
1 t pepper
2/3 c vinegar
1/2 t whole oregano
dash of onion salt
dash of garlic salt
Blend, makes 1 quart.
from Mrs. Richard Ambrose of Staunton, VA.
This recipe is from a little cookbook that came with mom's Oster blender in the early 70s. I loved it and ate a lot of salad because of it!
I have a few other recipes to share. When I have time I'll add those.
~margaret
Thanks Margaret. I love the older recipes - I have many church books with recipes and of course mom's old cookbook!
DeleteThis sounds like a keeper!
Thank you, Margaret. French salad dressing is a favorite in my house! --Elise
DeleteElise - did you see the one in the post as well?
DeleteYes, I did, Cheryl. Can't wait to try them both! :-)
DeleteAlthough I've never commented before I'm a long time reader who really enjoys your blog. One item I've been making for years are English muffins. I use the recipe from biggerbolderbaking.com. It's so simple, is made on the stove top or an electric frying pan, and the dough can be refrigerated until ready to use. I usually make a double batch and freeze them. My husband thinks they're better than the famous brand. The only thing I do differently from the original recipe is add raisins and cinnamon to the dough and reconstituted dry milk.
ReplyDeleteHi there!!! Glad to have you onboard! Oh please, comment whenever you have the urge! We all love sharing and learning.
DeleteTHANK YOU! for that site. I will go look it up, as English muffin making is on my bucket list. It always seemed complicated. This sounds right up my alley!!!!!
biggerbolderbaking.com looks like a great site! She has 5 minute mug meal recipes that look interesting. Just enough for one person!
DeleteI just might try to make some English muffins!
Here's my sweet and sour sauce. When I feel like Asian style I make this:
Bring to a boil
1 c. of pineapple juice, 3/4 c brown sugar packed, 1/3 c vinegar rice vinegar if you have it), 3 T ketchup, 2 T soy sauce.
Add
a slurry of 1 1/2 T corn starch and 2 T water to boiling mixture and stir until thickened.
I have substituted other things for the pineapple juice---I've used the juice from a can of pineapple and added enough water, I've pureed pineapple and water, I've watered down marmalade, etc.
~margaret
Thank you Margaret. That sounds very yummy. I am not a fan of sweet meat - but that would be good over veggies or rice too.
DeleteI can't wait to go there and look around - sounds like some good recipes.
Thanks again, Margaret. Can't wait to give the sweet & sour sauce a try! --Elise
DeleteI'm seeking, not adding lol! I'm looking for a corn bread mix that isn't so dry. I've only ever tried Jiffy and that just falls apart when touched. I've had cornbread that can actually be buttered or dipped into chili, but no idea how to make it. Anyone have a mix like that?😁
ReplyDeleteDebby, I doctor up my Jiffy mix with an added 2 T. softened butter to make it moister so it holds together better. I've noted the boxes have gotten smaller now, making only 2 muffins per box. Yikes! You might try eatingonadime.com/homemade-cornbread-mix/ for an easy, basic recipe. I'd probably cut in 2 T. shortening to her recipe before storing, then make as directed on the website with melted butter in place of the oil. --Elise
DeleteI add a little bit of buttermilk to mine
DeleteCheryl, can buttermilk be frozen? I don't generally buy it, because it's always too much for one recipe. --Elise
DeleteSure - but just mix a little white vinegar or lemon juice with milk and let it set for about 5 minutes - it is the same as buttermilk!!!! 1 Tbsp, to a Cup milk
DeleteThank you! I don't recall eating cornbread as a kid so I'm pretty new to it. Gosh, could my first taste have been at Cracker Barrel after moving here?! Possibly! We ate tortillas with everything!! But somewhere in my brain cobwebs, I seem to recall eating something with a corn breadish crust on top. The dorms???
DeleteI just add a little white vinegar to sweet milk to make my own buttermilk.
ReplyDeleteCheryl, I love to go to garage and estate sales. I have found many cookbooks that were put together by churchs and schools as fund raisers. You can't beat 25 or 50 cents for the treasures in those. Practical, economical, family friendly recipes for all categories of food.
I have done that with vinegar many times!
DeleteI use that or rehydrate the powdered buttermilk I have.
That is where all my church cookbooks have from - except grandmas and my aunts churches. Nope, you sure can't beat the prices! Most always the food made from those recipes is great too!!!!!
You are an inspiration Cheryl. The way you reply to people is truly a blessing. You really are a very special lady. Clayre xxx
ReplyDeleteAhhh you are too kind. I just try to write what is in my heart. Hope you are doing ok.!
DeleteI tried so many times to make condensed milk, and I never did succeed. I will make the chocolate syrup.
ReplyDeleteMine never is quite the consistency of store bought - but it works. Enjoy!
DeleteI have made condensed milk and found using ordinary granulated sugar left me with a gritty texture. It still tasted ok, but next time I'll use icing sugar. Sorry, I can't remember what icing sugar is called on the other side of the pond.
ReplyDeleteI don't generally use packets or jars of sauces and flavourings, I find them too sweet, I like my savoury food to be just that - savoury!
Powdered sugar is what we call icing sugar. I kind of agree with that - it is smoother and softer in consistency.
DeleteI don't use too many sauces. I do like BBQ sauce on some things. I season things with spices and herbs. I am with you - if a savory food - I want it savory!
Cheryl in your French Dressing recipe is it 1 cup vinegar or a smaller quantity? Thanks! Love your blog and all the comments. JaneS
ReplyDeleteOOPS - need to correct that. It is 1/4 cup!
DeleteThanks for asking - I will go back and fix. Love having you here!
Thanks for sharing your mix recipes Cheryl, this is all so helpful and easy to trade out ingredients for dietary restrictions like stevia for sugar etc. Great info!
ReplyDeleteThanks again! : )