Posts Tagged ‘recipes’
Homemade taco seasoning is easy to make, and can save you money. With this recipe it costs less than half of what you would pay for the pre packaged stuff. Plus, no preservatives!
This homemade taco seasoning mix tastes exactly like the packaged version. It’s versatile and easy to make. Listed below the homemade taco seasoning mix are 5 delicious recipes that you can use your taco seasoning on. Try them out for dinner, or a great dip for the ball game!
Taco Seasoning Mix Recipe
Yields: About 1/2 a cup.
- 6 teaspoons of chili powder
- 4½ teaspoons of cumin
- 5 teaspoons of paprika
- 3 teaspoons of onion powder
- 2½ teaspoons of garlic powder
- 1/8 to 1/4 teaspoon of cayenne pepper
Mix all the ingredients, and store in an airtight container. The homemade mix is twice as strong as the store bought one, so add only half as much. 7 Teaspoons is equal to one store bought package.
And now, the recipes.
Once again this homemade taco seasoning mix is twice as strong as the store bought brand, i’ve made it easy for you by converting each package to 7 teaspoons in the recipes, but just keep this in mind for any other recipes you find online. Basically 1 package = 7 teaspoons of the homemade seasoning.
Easy Homemade Tacos
- 1 lb. ground beef
- 1/4-1/2 of cup water
- lettuce (shredded)
- cheddar cheese (shredded)
- onion (chopped)
- tomatoes (chopped)
- soft and/or hard taco shells
- hot or mild sauce (bottled, optional)
Directions:
- Brown ground beef and drain off fat.
- Add water and 7 teaspoons (or 1 store bought package) of Homemade Taco Seasoning Mix.
- Bring to a boil and let simmer for 20-25 minutes.
- If mixture gets too thick before cooking is complete, add a small amount of water to thin.
- Serve on soft or hard taco shells topped with your favorite vegetables and sauce.
Enchilada Casserole
- 2 lb. of ground beef or turkey
- 1 can of tomato sauce
- 1 cup of salsa
- 7 teaspoons (or 1 store bought package) of Homemade Taco Seasoning Mix
- 1 cup of corn (thawed)
- 1/2 teaspoon of red pepper
- 2 cups of grated Cheddar Cheese
- 1 can of refried beans
- 4 medium soft flour tortillas
Directions:
- In skillet, brown and drain ground beef or turkey.
- In same skillet with meat, add: tomato sauce, salsa, taco seasoning, corn, and pepper.
- Mix and let simmer.
- In round 2 quart covered round casserole dish (Corningware) begin to layer: Flour tortilla, Heaping tablespoon refried beans (spread), Meat mixture (as above), Grated cheese.
- Continue layering until out of above mixture. (Does approximately 3-4 layers)
- Make sure top with cheese.
- Cover and bake at 350 degrees for 20 minutes or until cheese bubbles.
- Serve with sour cream and tortilla chips!
Touchdown Taco Dip
Yields: 4 Cups
- 1 (2 lb.) loaf ofVelveeta cheese
- 2 lb. of lean ground beef
- 1 large jar of salsa (your choice green or red)
- 1 packet of taco seasoning mix
- 1 cup of water
- 1/2 cup of chopped green onion (optional)
Directions:
- Brown ground beef and drain.
- Add taco seasoning and water. Simmer for 10 minutes.
- Add Velveeta to drained ground beef and taco meat mixture cook on medium low heat make sure to stir until cheese is melted.
- Add jar of salsa. Cook slowly over low about 5-8 min until all the cheese it is all melted and mixed together well with salsa and ground beef.
- You can keep this dip in a crock pot on low. Top with Green Onion (optional) and serve warm with tortilla chips.
Taco Nachos
- 1 pound of ground beef
- 7 teaspoons (or 1 store bought package) of Homemade Taco Seasoning Mix
- 3/4 cup of water
- 3/4 pound of processed cheese (cubed)
- 1 tablespoon of milk
- 1 (12 ounce) of package tortilla chips
- 1 (16 ounce) pf can re fried beans
- 1/2 cup of chopped fresh tomato
- 1/3 cup of chopped green onions
Directions:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in homemade taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
- Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
- Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
- Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.
Taco Chili
Yields: 8 Servings
- 1 1/2 to 2 pounds lean ground beef
- 1/2 cup chopped onion
- 7 teaspoons (or 1 store bought package) of Homemade Taco Seasoning Mix
- 2 cans (14.5 oz ea.) of diced tomatoes
- 1 can (10 oz) of diced tomatoes with green chilies
- 1 can (15 to 16 oz) of pinto beans (rinsed and drained)
- 1 can (15 oz) of chili beans in sauce
- 1 cup of frozen whole kernel corn
- shredded cheese (mozzarella, Monterey Jack or Cheddar)
- tortilla chips, slightly crushed
Directions:
- In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender.
- Drain off fat. Transfer to a 3 1/2- to 5-quart crockery cooker.
- Stir in homemade taco seasoning mix, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili beans in chili sauce, and corn.
- Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Sprinkle each serving with some cheese and chips.
Please comment below, and share any recipes you’ve made using Taco Seasoning Mix.
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Tags: cooking at home, copycat recipes, recipes
Posted in Cooking, Featured | 2 Comments »
Try out these great recipes for homemade dog food, biscuits and even frozen treats. Your dog will love these tasty snacks!
1. Homemade Dog Food
This delicious dog food recipe is sure to make your dog happy and fill its belly! Feed your dog knowing what goes into their dog food.
- 1- 2 lb. of roast beef or a whole chicken
- 6 cups of cooked white or brown rice
- 1 can of peas (drained)
- 1 can of carrots (drained)
- 1/2 teaspoon of garlic powder
- Cook the meat in a crock pot for 4 hours on high or 6-8 hours on low. Add about 2 cups of water to the meat. After meat has cooked and cooled shred or cut up into small 1/4″- 1/2″ chunks. Save the juices from the meat mixture in the crockpot.
- In a very large bowl mix rice, peas, carrots and garlic powder. Then add meat and juices from crockpot. Mix with large spoon. I usually freeze the dog food in muffin tins sprayed with Pam. Then transfer them into a ziplock bag to freeze, then freeze the next batch in the muffin tin.
- We take one frozen dogfood muffin out a day and microwave for about 1 min. add a little water and pour it over the hard food that we serve our dogs every morning.
2. Bad Breath Banishers
Everybody knows about bad breath and dogs, so here is an all natural delicious treat that will freshen your dog’s breath.
- 2 cups brown of rice flour
- 1 Tablespoon of activated charcoal (find this at drugstores, not briquets)
- 3 Tablespoons of canola oil
- 1 egg
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped fresh parsley
- 2/3 cup of low fat milk
Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients. Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.
3. Frozen Doggie Treats
Your dog will love this Popsicle-like treat on a hot day!
- 1 Tablespoons of honey
- 3 Tablespoons of peanut butter
- 1 ripe banana
- 16 ounces of plain yogurt
Mix the peanut butter, honey, and fruit together until well blended—mash with a fork or use the blender. Add the fruit mixture to the yogurt and mix well. Freeze in ice cube trays. Crack trays and release treats as needed!
4. Baggins’ Dog Biscuits
Fresh homemade dog biscuits. Your dog will love you for these homemade treats!
- 1 cup of Whole Wheat Flour
- 1 cup of Regular Flour
- 1/2 cup of Powdered milk
- 1/2 cup of Wheat germ
- 1 Egg slightly beaten
- 1 Teaspoon of Molasses
- 6 Tablespoon of Shortening
- 1/2 Cup Water
Preheat oven to 325. Mix dry ingredients and cut in the shortening. Add egg, molasses and water. Knead lightly on a floured surface. Roll dough out to 1/2 inch and cut into fun shapes using cookie cutters. Bake for 30 minutes.
5. Veggie Doggie Bagels
A healthy vegetarian treat for your dog. A great diet food.
- 1 Teaspoon of Vegetable oil
- 1/2 cup of Wheat Flour
- 2½ cups of White Flour
- 1/4 Teaspoon of Baking soda
- 1/4 Teaspoon of Baking powder
- 1/2 cup of Chopped spinach
- 1/2 cup of Chopped carrots
- 1 Egg
- 3/4 Cup of Water
Preheat to 350 degrees. Combine wet and dry ingredients separately. Then mix together. Knead by hand. Form into ball shaped pieces. Depending on your dog’s size, golf or tennis ball. Flatten and poke a hole in the center and shape into a bagel. Bake for 45-50 minutes. You can garnish cooled bagels with poppyseeds or sesame seeds by spraying lightly with water and then sprinkling with seeds.
Let us know about some of your favorite treats that you like to share with your dog.
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Tags: DIY, pets, recipes
Posted in Family, Featured | 2 Comments »
Try this Zucchini-Carrot Bread recipe for a delicious low-fat dessert snack.
Zucchini-Carrot Bread
Zucchini is best eaten soon after it’s been harvested, but can keep for up to three days in the crisper drawer of the refrigerator. Store it, unwashed, in a breathable plastic bag. To prepare zucchini, just wash it and trim the ends-no need to peel. Cooking is the best way to coax flavor out of this mild squash.
This moist green-and-orange-flecked bread makes a sweet after-school snack. To use up your garden’s bounty of zucchini, double the recipe and bake multiple mini loaves to present to teachers and coaches. Or freeze loaves, tightly wrapped, for up to a month.
- 2 medium zucchini (about 1 lb.)
- 2 large carrots (about 1/4 lb.)
- 2 large eggs
- 1¾ cups of granulated sugar
- 3/4 cup of canola oil
- 1 teaspoon of vanilla extract
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of ground cinnamon
Directions:
- Preheat over to 350°F. Grease and lightly flour the bottom of a 9″ by 5″ loaf pan, or three 6″ by 3½” mini loaf pans.
- In food processor fitted with shredding disk, process zucchini and carrots until shredded (you should have about 4 cups of shredded vegetables.) Set aside.
- In a large bowl, combin eggs, sugar, oil and vanilla until blended. In another bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Gently fold dry ingredients into egg mixture, stirring until combined (batter wil be thick.) Add zucchini-carrot mixture; stir until just combined.
- Turn batter into prepared pan(s). Bake larger pan 1 hour 20 minutes, or until toothpick inserted in center comes out with a few moist crumbs. (Bake mini loaves about 40 minutes.) Transfer pan(s) to wire rack; let cool completely before slicing.
Tags: gardening, recipes
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The average cost of school lunches are only getting more expensive. Last year alone the price jumped almost 10% due to the school districts not wanting to compromise nutritional integrity. I figured it was time to take the nutritional integrity into my own hands, and save myself upwards of $10 a week. Here are some of the great recipes and ideas that help break up the monotony of peanut butter and jelly sandwiches.
Monkey Mix
Yields 18 Servings
- 9 cups of Chex™ cereal (any variety)
- 1 cup of semisweet chocolate chips
- 1/2 cup of peanut butter
- 1/4 cup of butter or margarine
- 1 teaspoon of vanilla
- 1 1/2 cups of powdered sugar
In a large bowl, measure cereal; set aside. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth.
Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Pasta Fagioli – Thermos Style
A great meal for a cold fall day. Delicious, hot Italian soup, in a thermos!
- 1 tablespoon of olive or vegetable oil
- 1 medium onion (chopped)
- 1 stalk of celery (diced)
- 1 carrot (diced)
- 2 cloves of garlic (minced)
- 1 can of diced tomatoes (with juice)
- 2 cups of chicken or vegetable broth
- 1 tablespoon of dried basil (or 3 tablespoons of chopped fresh basil)
- 1 teaspoon of crumbled dried oregano
- 2 cups of water
- 1 can of white kidney beans (drained and rinsed)
- 1 cup of small dried pasta shells (or other small-shaped pasta)
- salt and pepper to taste
Start off by heating the oil in a large saucepan or over medium heat. Next, add the onion, celery, carrot and garlic. Let this cook, stirring, for about 5 to 7 minutes or until the onion is soft. Then add the tomatoes, broth, basil and oregano. Bring all of this to a boil over high heat, then cover it, lower the heat to low and let this simmer for about 30 minutes.
Stir in the water, beans and pasta, then return to a boil over medium-high heat. Cook, stirring once or twice, for about 5 minutes or until pasta is almost tender. It will continue to soften in the liquid, so you should undercook it slightly just so that it doesn’t turn mushy. Taste and add salt and pepper, if necessary.
Ladle into thermos and pack a small container of grated Parmesan cheese to sprinkle in at lunchtime. The soup will thicken when refrigerated, so you may have to stir in additional broth or water when you reheat it.
Peanut Butter Rice Snacks
Yields 16 servings
- 1/2 Cup of light or dark Corn syrup
- 1/3 Cup of firmly packed light brown sugar
- 1/2 Cup of chunky peanut butter
- 3 Cups of Rice Crispies™ (or the generic brand) cereal
Grease an 8 by 8 by 2 inch baking pan. In a 3-quart saucepan, stir together the corn syrup and brown sugar until the mixture becomes smooth. Stirring frequently, bring mixture to a boil over medium heat. Remove from heat. Stir in the peanut butter until it is well blended. Stir in the cereal until it’s well coated. Press into a prepared pan. Cut into 2-inch squares. Store tightly in a covered container.
Ants Hiding in a Log
- 2 slices of enriched white or whole wheat bread
- 4 tablespoons fat-free cream cheese
- 1/4 cup raisins, unpacked (ants)
Remove crusts from the bread. Spread half the cream cheese on each slice. Cut each slice into 3 strips (logs). Place 15 to 20 raisins in a line on two strips. Stack the two strips together, cheese and “ants” side up. Place the third strip on top to form a triple-decker. You now have ants hiding in a log from the anteater. Feed them to your little “anteaters.”
Mini Sub Sandwiches
A very easy recipe, that is fun to eat as it is to make. All you need for this one is a hot dog bun, some deli meats, cheese slices and lettuce. Add all of the ingredients together for a delicious little mini-sub. Don’t forget to pack some dressing to pour on the sub! Goes great with chips, fruit slices or crackers.
Great ideas from around the web
And last, but certainly not least, here is some great advice I found on this topic from juju_mommy over at the Dollar Stretcher Forums:
Sandwiches (about the cheapest option)
Cold Fried Chicken (for example, if you have leftovers)
Salad (not always the cheapest option but it’s healthy and something “different”)
Tortilla Wraps (make your own: one example is fried chicken strips w/ lettuce and Ranch dressing)
For snacks/sides: opt to make your own servings in baggies rather than purchase all those single-serve (and expensive) options. Make your own trail mix (nuts, cereal, M&Ms, pretzels, etc.) and use whatever items you can find on sale to pick your ingredients. Make your own granola bars or often you can find them on sale for pretty cheap. Another cheap snack is jello or pudding.
Drinks: use a water bottle to fill up with their favorite drink (milk, water, koolaid, etc.).
Any back to school recipe ideas you’d like to share with us are always welcome. Please leave a comment telling us about how you save money by packing your kids’ lunches.
Tags: cooking at home, kids, recipes
Posted in Cooking, Featured | No Comments »
Why go out and buy Bisquick, when you can make it fresh at home. It tastes better, rises more, and it’s cheaper. Plus, enjoy these 5 recipes to get you started.
Recipe for Homemade Bisquick:
Combine all of these ingredients together and mix well.
- 9 Cups of All Purpose Flour
- 3/4 Cup of Canola Oil
- 1 Tablespoon of Salt
- 1/4 Cup of Baking Powder
- 2 Cups of non-fat Dried Milk Powder
The mix will store in a sealed container in the refrigerator for up to 4 weeks. Any leftover homemade bisquick mix can also be stored in the freezer.
And now, the homemade bisquick recipes.
So you’ve got your homemade Bisquick, and you’re ready to start making some delicious snacks with it. Here are some recipes to help get you started. (Note all of these recipes will work for regular store bought Bisquick as well).
The Classic – Homemade Bisquick Pancakes Recipe
Ingredients:
- 2 Cups of Bisquick mix (Your own homemade blend or the store bought)
- 2 Eggs (Beaten)
- 1 Cup of Milk
Directions:
Mix all the ingredients together until fully blended. Then pour 1/4 cup portions onto a buttered griddle or pan (for a low-fat alternative use canola oil). Cook until the edges of the up side are golden brown, then flip. Cook until the new side is also golden brown. Finish and serve with real butter and maple syrup. As a lower fat alternative you can serve with sugar-free maple syrup and margarine.
Impossible Beef Enchilada Pie Recipe
Yields 1 Pie
Ingredients:
- 1 lb. Ground Beef
- 8 oz. Enchilada Sauce
- 1 cup Onion; chopped
- 2/3 cup Tortilla Chips (Crushed Fine)
- 2 Cloves Garlic (Chopped fine)
- 2 cups of Cheddar Cheese (Shredded)
- 2 teaspoons of Chili Powder
- 1¼ cups Milk
- 1/2 teaspoon of Dried Oregano
- 3 Eggs
- 1/2 teaspoon of Salt
- 3/4 cup Bisquick mix (Your own homemade blend or the store bought)
- 1/4 tablespoon of Pepper
Directions:
First pre-heat your oven to 400°. Next grease a 10 inch pie plate with either Pam, Crisco or any other type of common shortening. After that you should brown your hamburger with the onions and drain the grease leftover from the meat. Then, stir the garlic, chili powder, oregano, salt pepper and 1/2 a cup of enchilada sauce into the meat. Spread crushed tortilla chips evenly on the pie plate and top with 1½ cups of shredded cheese. Spread the meat mixture into the pie plat evenly.
Next, beat the milk, eggs and homemade Bisquick mixture until it’s smooth. Put this mixture into a blender for 15 seconds on high. When it’s done blending, pour it into the pie plate and bake it for about 25-30 minutes (or until a knife comes out clean). When it’s done baking, spread the remaining enchilada sauce over the top and sprinkle the remaining cheese on it. Bake again until the cheese on top is melted (about 3-5 minutes more). Let it cool for about 10 minutes and top with sour cream and/or fresh avocado slices (optional).
Homemade Bisquick Bacon Breakfast Pie (Quiche) Recipe
Yields: 4 Servings
Ingredients:
- 1 lb. of Bacon
- 1 cup of Bisquick mix (Your own homemade blend or the store bought)
- 1 can of Green Chili (chopped) 6 oz Sour cream
- 1 cup of Grated cheese (Jack) 3 Eggs
- 1½ cups of Milk
- Salt & Pepper to taste
Directions:
Cook bacon until browned, then drain and crumble it. Put the bacon in an 11×7 greased dish. Top with the onion and cheese and put the rest of the ingredients in a blender for 1 minute. Pour newly blended ingredients into the pan and bake at 350° for 35-40 minutes (or until knife comes out clean).
Impossible Homemade Bisquick Pumpkin Pie Recipe
Yields 8 Servings
Ingredients:
- 16 oz. of Pumpkin
- 3/4 cup of Sugar
- 12 oz. of Evaporated milk
- 1/2 cup Bisquick mix (Your own homemade blend or the store bought)
- 2 tablespoons of butter OR 2 1/2 tablespoons of pumpkin pie spice
- 2 tablespoons of margarin
- 2 teaspoons of Vanilla
- 2 Eggs
Directions:
Pre-heat oven to 350° and grease a 10 x 1½ inch pie plate. Put all of the ingredients in a blender on high speed for 1 minute (or until smooth). If your blender cannot hold 5 cups, you can beat the mixture with a mixer for 2 minutes (or until smooth). Pour the mixture into the pie plate and bake for 50-55 minutes (or until knife comes out clean). If you’re in high altitude (3,500 to 6,500 ft) please bake for the full 55 minutes.
Quick Applesauce Muffins Recipe
Yields: 12 muffins.
Muffin ingredients:
- 2 cups of Bisquick mix (Your own homemade blend or the store bought)
- 1/4 cup of Milk
- 1/4 cup of Sugar
- 1 Egg
- 1 teaspoon of Cinnamon
- 2 tablespoons of Cooking oil
- 1/2 cup of Applesauce
Topping ingredients:
- 1/4 cup of Sugar
- 2 tablespoons of Butter or margarine (melted)
- 1/4 teaspoon of Cinnamon
Directions:
Pre-heat over to 350º. Next, combine homemade Bisquick mix, 1/4 cup of sugar, and 1 teaspoon of cinnamon. Add the applesauce, milk, egg and oil. Beat Vigorously for 30 seconds. Pour mixture 2/3 full into greased muffin pan and bake for 12-15 minutes. Let cool for 5-10 minutes. Mix the remaining sugar and cinnamon together. Dip the tops of the muffins into melted butter, then into the cinnamon and sugar mix for a delicious topping.
If you have any stories to share about your own homemade recipe involving Bisquick, please share them!
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Tags: copycat recipes, DIY, recipes
Posted in Cooking, Featured | 2 Comments »
