DIY RECIPES

I do my best to have everything on hand when I try a new recipe. 
Human Nature kicks in and "whoops there is".  I'm missing an 
ingredients I need for my recipe.  I know that I'm not going to 
keep an up to date inventory of everything in my pantry. I can 
usually remember when I run out of everyday items and replenish
them right away.  I rely on my food substitution charts and my
DIY (do it yourself) recipes.  There comes time when you feel
guilty about buying bottles of salad dressing and sauces, granola
bars, nut mix, and meat rubs because you have all of the ingredients
to make these items right in your pantry and frig.  I have watched 
enough cooking  shows to know that dressings, rubs, granola, and 
sauces are easy to make.  The trick is finding a quick and easy recipe
that taste good.  My family would not like my homemade version
unless it tasted as good as the food at the grocery store or restaurant.






DIY Nonstick Cooking Spray 

1 Spray Bottle

2 T. Cooking Oil 
4 T. Water


Tips:  This is a sub for commercial non- stick spray. Shake
 the bottle  before each use.  A mister spray bottle works best.
Make small batches of this spray.  Store in frig for longer shelf life.
Spray into a cold pan or skillet.  Adjust oil to water ratio if if find
that foods are sticking.  Olive oil makes a healthier spray.

 
DIY VINAIGRETTE SALAD DRESSING

1/4 cup Vinegar
1 tsp Sugar

1/2 tsp salt

1/4 tsp black pepper
1/2 cup  oil

Place all of the ingredients in a mason jar.  Place lid on jar and
shake vigorously to emulsify the dressing.

Tips:  Herbs like oregano, basil and thyme can be added for variety.  Lemon juice can be sub for vinegar.  Try wine vinegars for tasty a dressing. 

DIY  RANCH SALAD DRESSING

1/2 cup Buttermilk
1 T. Mayonnaise
1 tsp Dill 
1/2 tsp Minced Garlic
1/2 tsp Dijon mustard
Salt & pepper to taste

Place all of the ingredients in a mason jar.  Place lid on jar and
shake vigorously to emulsify the dressing.

Tips:  Sub parsley or chives for dill for different flavor.  Adjust the mayo
and buttermilk if you want dressing thinner or thicker.

DIY THOUSAND ISLAND SALAD  DRESSING

1/2 cup Mayonnaise
2 T. Ketchup
1 T.  Vinegar
1 tsp Sugar
2 tsp Sweet Pickle Relish
1/8 tsp Salt
1/8 tsp  Black Pepper


Place all of the ingredients in a mason jar. Place lid on jar and
shake vigorously to emulsify the dressing.

Tip:  Crumbled bacon or real bacon bits can be added for variety.

DIY BARBECUE SAUCE


1/2 cup Tomato sauce
1/2 cup ketchup
1/2 cup vinegar
1/4 cup  honey
1 tsp yellow mustard
1 tsp garlic powder
1 tsp onion powder
2 Tablespoon worcestershire  sauce
1 tsp ancho chili powder
1 tsp salt
1 tsp pepper


Mix all of the ingredients in a sauce pot.  Simmer 20 minutes over medium   All purpose BBQ sauce for chicken, steaks,  and pork.

DIY CHEESE SAUCE

1 cup Milk    2 T.  Flour        2 T. butter or margarine    1 cup Shredded Cheddar Cheese (4 oz bag.)

Melt butter in pot and add flour.  Whisk until smooth and no lumps. Add  milk and whisk again until sauce is smooth. Stir in cheese and simmer over low heat until cheese melts. Tip:  Garnish sauce with paprika.  Sub pepper jack cheese  for cheddar cheese  for variety. DIY  ROTISSERIE CHICKEN RUB 3/4 cup kosher salt  1/4 cup paprika  1/4 cup onion powder 1/4 cup garlic powder 1/4 cup chili powder 1/4 cup brown sugar 2 T. dried thyme 2 T. black pepper   Mix all of the ingredients and  store in an air-tight container.

DIY TRAIL MIX

1/2 cup Salted Almonds

1/4  cup Semi-sweet  Chocolate Chips
1/4  cup Dried Cranberries
1/4 cup Salted  Dry Roasted Sunflower Seeds

Place all ingredients in an air-tight storage container. 
Customize this trial mix by adding salted peanuts,
cashews, dried cherries, raisins, M & M candy, or
pumpkin seeds.

Tip:  I place my trail mix in snack sized  bags so I can keep them in 
my purse.  I don't feel the need to buy junk food when I go  shopping.
   

DIY ITALIAN  BREAD  CRUMBS

 8 slices white bread 
1/2 tsp salt 
1 tsp Italian Seasonings 
1/2 tsp onion powder 
1/2 tsp garlic powder

Preheat oven to 200 degrees.  Dry out bread slices on both sides
on a cookie sheet. Process dry bread in food processor to make 
crumbs.  Add onion and garlic powders, salt, and Italian seasoning
to crumbs.  Store in air tight container in a cool dry place.




I used to buy packets of mixes for gravy, chili, steak, chicken and
meatloaf.  The prices kept going up.  I knew I already had the
ingredients for the mixes in my pantry.  The problem was I didn't
know how to mix the spices together or what spice went together.
Your food could taste bad if you used too much of a strong  spice
like rosemary, celery, or thyme.  I have spent enough money on 
baking mixes too.  I was happy when I saw some TV programs 
with recipes for to make your mixes at home. I have tried these
mixes with good results.

DIY PANCAKE MIX

5 cup plain flour 
1/4 cup white sugar 
1 1/4 cup powdered milk

1/4 cup  baking powder 

1 T. salt

Combine ingredients in a bowl and store in air tight container. 
The mix lasts up to 8 months in a cool dry place. To make 
pancakes, mix together 1 cup mix, 1 cup milk, 1 egg, and
2 tablespoon oil.

DIY WHOLE WHEAT PANCAKE MIX

5 cup whole wheat flour
3 cup  unbleached plain flour
1/2 cup sugar
2 1/2 T. baking powder
4 tsp baking soda
4 tsp salt

Combine ingredients in a bowl and store in air tight container. 
The mix lasts up to 8 months in a cool dry place. To make 
pancakes, mix  together 1 cup mix,1 cup milk,1 egg, and
2 tablespoons oil.

DIY DRY ONION SOUP MIX

3/4  cup dried minced onions
1/4 cup low sodium beef. granules
1 tsp parsley flakes
1 tsp onion powder
1/4 tsp black pepper

Combine ingredients in a bowl and store in air tight container.   

2 Tablespoons of mix equals 1 packet of  store brand dry 

onion soup mix.

  

DIY CHILI MIX

2 T.  dried minced onion
3 T. chili powder
1 T. red pepper flakes
2 T.  dried, minced garlic
1 tsp  white sugar
1 T.  ground cumin
1 T.  salt
1/2 tsp. black pepper

Combine ingredients in a bowl and store in air tight container. 
Use 3 tablespoon mix for 1 pound of meat.  The mix lasts up
to 6 months  in cool dry place.








DIY NATURAL HOME SCENTS

I have spent to much money on room deodorizers that do not last 
as long as the TV ads claim.  I love aroma  therapy and  simmer
cloves and orange peels during the Christmas holiday.  Try
some of these recipes on a day that you can be attentive
to the simmering pot on the stove.  I have an old pot I use just for simmering scents.  A timer would be a good reminder to check the
pot to prevent having a burnt pot. Treat these home simmering
pots like you would treat candles.  NEVER LEAVE THE SIMMERING
POT UNATTENDED!!



BASIC RECIPE

Citrus Peels
Aromatic Spices
Water
Small Sauce Pot 

Place peels and spices in pot.  Fill with water 3/4 full and bring boil.
Simmer on very low heat. Replenish the water as needed. Store in a jar 
and store in frig until to ready to reuse. I buy peppermint and lavender essential oils for special occasions.

MORE HOME SCENTS

Williams-Sonoma Scent:
 4 sprigs of fresh rosemary, 1 tsp vanilla extract, and
 lemon peels

Harvest Fall Scent
orange peels, 5 cinnamon sticks, 2 Tablespoons whole cloves

Minty Fresh
2 sliced limes,  1 tsp vanilla extract, 1 tsp peppermint extract

Ginger Cookies
5  slices of ginger and  3 cinnamon sticks

Piney Grove
4 pine sprigs, 1 tsp cinnamon, 1/2 tsp nutmeg,1/2 tsp cloves

Christmas Time
4 pine sprigs, 5 cinnamon sticks, 1/2 tsp nutmeg,1/2 tsp cloves

TIP: Just add your new scent ingredients  to the sauce  pot with the water.

DIY HOT COCOA MIX


3 cup sugar
2 cup cocoa
1/2 Tablespoon salt

Add  all of  the ingredients in a large bowl and whisk.  Store in
air-tight container.  Use 2 Tablespoons of cocoa mix per 8 oz 
of hot milk. 

MEXICAN FLAVOR
1/2 tsp cinnamon
1/8 tsp  cayenne pepper

FRENCH VANILLA FLAVOR
1 tsp vanilla extract

MINT
1 tsp crushed candy canes

MOCHA
1 tsp. instant coffee

DARK CHOCOLATE 

Change recipe to  1 cup dark cocoa, 2 cup sugar, 2 tsp vanilla
extract, 1/2 Tablespoon salt



I started making these copy cat pocket pies because I needed to cut
my sodium consumption.

DIY  POCKETS PIES , BREAKFAST TO GO

10  count Texas style refrigerated biscuits
6 large eggs, scrambled
1 cup shredded cheddar cheese

Separate and flatten each biscuit.  Let scrambled eggs cool slightly and mix with the cheese.  Add 2 tablespoon of egg and cheese to one half the biscuit. Fold over and seal edges with a fork. Place pockets on greased sheet pan.  Bake 350 degrees 10 minutes or until light brown.


DIY ITALIAN STYLE POCKET PIES, LUNCH TO GO

DIPPING SAUCE

15 oz can pasta sauce
1 tsp Italian seasoning

POCKET PIES

10 count Texas style refrigerated biscuits
1.75 oz package of sliced pepperoni
1 cup shredded mozzarella cheese

Separate and flatten each biscuit. Place 3 slices of pepperoni on each biscuit.
Top each half of the biscuit with 1 tablespoon of cheese.  Fold over and seal edges with a fork. Place pockets on greased sheet pan.  Bake 350 degrees 10 minutes or until light brown. 

Mix pasta sauce and seasoning in a serving bowl.  Serve dipping sauce with the pockets pies.  


DIY PHILLY BEEF & CHEESE POCKET PIE


10 count Texas style refrigerated biscuits
1/2 lb shaved Deli roast beef 
1 cup shredded cheddar cheese

Separate and flatten each biscuit. Mix cheese and roast together. 
Add 2 tablespoon of beef and cheese to one half the biscuit. 
Fold over and seal edges with a fork. Place pockets on greased
sheet pan.  Bake 350 degrees 10 minutes or until light brown.