Taco Seasoning Mix

Put in quart storage bag (or small storage container):
4 tsp chili powder
1 tbsp paprika
2 tsp onion powder
1 tsp salt
1/2 tbsp garlic powder
1/8 tsp ground red pepper

Makes ~4 tbsp... Use 1 tbsp per 1 lb ground meat, more or less to your liking.

Sesame-Cheese Dip

Place in quart storage bag (or small storage container):
3 tbsp parmesan cheese
2 tbsp toasted sesame seeds
1/2 tbsp salt
1/2 tbsp celery seed
3/8 tsp black pepper
3/8 tsp garlic powder


Directions:
Combine 1 cup sour cream with 2 tbsp mix. Chill at least 1 hour before serving. (I like to serve with mini tortilla chips.)

Store in cool, dry place or in refrigerator.

Muffin Mix

Place in gallon storage bag:
1-3/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt

Needed to make muffins:
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
your favorite "filling"**


Directions:
Grease twelve muffin cups or line with paper baking cups; set aside. Put mixture into medium bowl and make a well in the center; set aside. In another bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in your favorite "filling".**

Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400-degree oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes; remove from muffin cups.


**Fillings:
- 3/4 cup fresh or frozen blueberries
- 1 cup mini chocolate chips
- 1 cup coarsely chopped cranberries (add 2 tbsp additional sugar to mix)
- 1 tbsp poppy seeds (add 3 tbsp additional sugar to mix)

Buttermilk Drop Biscuits Mix

Place in a gallon storage bag:
3 cups all-purpose flour
4 tsp baking powder
1 tbsp sugar
1 tsp salt
3/4 tsp cream of tartar

Needed to make biscuits:
3/4 cup butter (or 1/2 cup butter and 1/4 cup shortening)
1-1/4 cup buttermilk
1/4 cup whipping cream

Directions:
Put mix in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk and whipping cream all at once. Using a fork, stir just until moistened.

Drop by spoonfuls onto a greased baking sheet. Bake in a 450 degree oven for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve immediately. Makes 12 biscuits.

Chicken Noodle Soup Mix

Place in gallon storage bag:
~1 cup uncooked fine egg noodles
1-1/2 tbsp chicken bouillon
1/2 tsp black pepper
1/4 tsp dried thyme
1/8 tsp celery seed
1/8 tsp garlic powder
1 bay leaf

Needed to make soup:
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced chicken

Directions:
Empty the soup mix from the jar into large stockpot and add 8 cups of water. Add the carrots, celery, and onion and bring to a boil. Cover and reduce to a simmer for 15 minutes. Remove the bay leaf, stir in the chicken, and simmer an additional 5 minutes.

Tortilla Soup Mix

Place in gallon storage bag:
2-1/2 cups slightly crushed tortilla chips

Place in a quart storage bag:
1 cup long grain rice

Mix the following and place in quart storage bag:
2 tbsp chicken bouillon granules
2 tsp lemon flavored sugar
1 tsp lemon pepper
1 tsp dried cilantro leaves
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 cup dried minced onion

Needed for cooking:
1 (5-oz) can chicken
1 (10-oz) can diced tomatoes and green chilies

Directions:
Remove seasoning packet and rice from the large bag. In a one gallon soup pot, add the rice and 10 cups of water. Add can diced tomatoes and green chilies, plus the seasoning packet. Bring to a boil; then lower the heat, cover and simmer for 20 minutes. Add the tortilla chips, replace the cover and simmer 5 more minutes. (Makes 3 quarts soup.)

Brownie Mix & Recipe

Brownie Mix:
3 cups all-purpose flour
2 tsp baking powder
2 tsp salt
4 cups sugar
4-oz (1 c) unsweetened cocoa powder

Stir in bowl with wire whisk. Store in airtight container (or gallon storage bag) in a cool, dry place. Use within 10-12 weeks.

(Will make about three batches of brownies)


Our Best Brownies
1/4 cup butter or margarine, melted
2 eggs, beaten
1 tsp vanilla extract
2-1/4 cup BROWNIE MIX
1/2 cup chopped nuts (optional)

Preheat oven to 350. Grease and flour an 8-in square pan. Combine the melted butter, eggs, vanilla, and brownie mix. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30-35 minutes, until edges separate from pan.

** The batter is really thick, but bakes up just fine!

Buttermilk Pancake Mix

In each of four quart-size bags place the following:
1 c. flour
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt

When ready to make, put mix in bowl and add the following:
1 c. buttermilk
1 large egg
2 T. vegetable oil

Optional add-ins: 1/4 t. vanilla, mini chocolate chips, 1/2 c. fruit, trail mix, etc.

Heat griddle to 375. Grease with margarine, butter, or cooking spray. Pour slightly less than 1/4 c. batter onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.

(Each bag of mix makes about 9 (4-in) pancakes)

Pizza Dough Mix

Makes 2 -- 12 inch crusts

2- 3/4 cups bread flour
1 tbsp active dry yeast (or one packet)
2 tsp salt

In a medium bowl, combine all the ingredients. Place mix in an airtight container.

Directions:
Place dough mix in a large bowl and add 2 tbsp olive oil and 1 cup warm water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30-45 minutes. Top the pizza dough with tomato sauce, toppings, and cheese. Bake at 425 for 20-25 minutes. Let stand 5 minutes.