Recipes

I've lost track of the number of dry ranch mix recipes I've experimented with. I once even tried a recipe that included crushed saltine crackers, which was unusual and resulted in an undesirable texture when combined with the wet ingredients. Ingredients: 2 Tablespoons parsley flakes 2 teaspoons dill weed 1 teaspoon garlic powder 1 teaspoon onion flakes 1 teaspoon onion powder 1/2 teaspoon black pepper Directions: Combine all the ingredients thoroughly in a bowl. Then, move t

This is undoubtedly the simplest dip mix recipe I've ever encountered. I've often mentioned that we tend to "over complicate" certain dishes. Sometimes, simplicity is key, particularly when it comes to convenience and saving time. Ingredients: 1 Tablespoon dried chives 1/2 teaspoon dried dill weed 1 teaspoon garlic salt 1/2 teaspoon paprika Instructions: Thoroughly combine all the ingredients in a small bowl. Move the mixture to an airtight container, label it, date it, and k

I have been creating my own seasoning packets for quite a while. I realized that my recipes taste significantly better when I use homemade ingredients, and I can also manage the sodium content. This is the recipe I use to make homemade seasoned salt. Ingredients: 1 tsp oregano 1/2 tsp ground white pepper 2 tbsp garlic powder 2 tbsp onion powder 2 tbsp smoked paprika 2 tbsp dry mustard powder 2 tbsp celery seed 1/2 tbsp salt (optional for a salt-free recipe) I am fortunate an

I have an amazing friend whom I absolutely adore. She's fantastic, but she has trouble making gravy, or at least that's what she tells me. We recently had a phone conversation, and she was absolutely giddy. When I inquired about the reason, she shared that she had prepared a meal and made brown gravy to accompany it. Her excitement was contagious, and I couldn't help but laugh. Then, she said, "ok, so it was a package mix, but I still made gravy". This inspired me to create a

A coworker requested that I assemble a gift basket for a silent auction, and I needed some seasoning packets for it. I've been wanting to create a fajita seasoning for a while, and this was the perfect opportunity to finally do it. Ingredients: 2 teaspoons chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon salt (optional) Instructions: Mix all ingredients well, put into an airtight container and store for up

For some, winter is just hitting its stride, while for others, it seems to be endlessly lingering. In any case, a comforting cup of creamy warm coffee can be just what you need. Personally, I've been relishing the variety of flavored coffees I've stocked in my pantry this year. This Salted Caramel flavor is so good, it really hits the spot on a cold and snowy day. Ingredients   3/4 cup instant coffee granules 1/2 cup brown sugar, packed 1/2 cup dry milk powder or nondairy cre

Some recipes simply exude warmth and comfort, and creamy chicken and rice casserole is a perfect example. It's a dish that evokes memories of family meals, potlucks, and cozy evenings when you crave something hearty yet uncomplicated. Featuring tender chicken, fluffy rice, and a creamy sauce all baked beneath a layer of melted cheese, this casserole is the epitome of comfort food magic. It’s a one-pan wonder—easy to prep, easy to clean up. The flavors are familiar and crowd-

If you’re looking for a quick, quirky little snack that’s equal parts salty, creamy, and crunchy, let me introduce you to pickle wraps. They’re the kind of recipe that doesn’t need fancy ingredients or hours in the kitchen—just three simple things: cream cheese, baby dill pickles, and Buddig corned beef lunch meat. It’s the perfect bite for game day, holiday trays, or those moments when you just want something fun to munch on. They’re ridiculously easy (we’re talking minutes,

If you're craving the bold flavors of tacos but want something warm, cheesy, and baked in the oven, a layered taco bake is the ideal dish to serve. Imagine it as a comforting casserole that layers all your favorite taco ingredients—seasoned beef, beans, tortillas, gooey cheese, and zesty toppings—into one satisfying, crowd-pleasing meal. It's easy enough for a weeknight dinner yet impressive enough to bring to a potluck or family gathering. The beauty of this recipe is its ad

Ingredients: 1 lb. ground beef 1 jar (32 oz.) marinara sauce 1/2 tablespoon Italian seasoning 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper, to taste 1 package (20-25 oz.) ravioli, fresh or frozen (about 30 ravioli) 15 oz. cottage cheese 2 cups mozzarella cheese, shredded 1/2 cup Parmesan cheese, shredded 2 eggs Instructions: Pre-heat the oven to 350°F. (If you plan to serve same day) In a skillet over medium-high heat, cook and crumble the ground beef. Dra

I've been creating my own seasonings for several years. Although I don't use Italian seasoning every day, it's convenient to have available. Below is the recipe I follow and the steps to prepare it. Ingredients 3 tablespoons Oregano 3 tablespoons Basil 2 tablespoons Marjoram 2 tablespoons Thyme 1 tablespoon Rosemary (finely crushed or ground) 1 tablespoon Garlic powder 1 teaspoon Onion powder 1 tablespoon dried Parsley 1/2 teaspoon Red pepper flakes 1/2 teaspoon Black pepper

Having time to prepare meals in advance can transform your weeknight dinners. If you're like me and work full time, life really starts after your workday is over. There's always something to take care of, whether it's laundry, cleaning, or other tasks. I typically choose containers that can accommodate two servings because I don't like having leftovers for a whole week. However, I was thinking of a friend when I made this freezer meal; she also has a busy household with lots

Until now, I never stocked this ingredient. I didn't realize I needed vegetable bouillon until I was preparing a homemade cream of mushroom soup pantry mix. I'm confident I'll discover many uses for it, such as when making veggie beef soup and similar dishes. I genuinely enjoy creating my own pantry mixes because I am aware of their ingredients and how long they've been stored. It's crucial for me to ensure that I'm not adding excessive salt or other preservatives to my food.

I've come across numerous imitation and replica recipes for homemade cream of mushroom soup, but when I tried this particular one, I genuinely enjoyed it. It’s packed with flavor, and I appreciate being able to adjust the salt to my liking. By drying the mushrooms myself, I saved a significant amount of money. I love having this pantry staple available for casseroles and various other meals. Ingredients: 3/4 cup all-purpose flour (or gluten-free flour blend for GF version) 1/

One afternoon while grocery shopping, I came across a package of Ore Ida Extra Crispy Waffle Fries and thought they sounded delicious, so I decided to purchase them. I brought them home and placed them in the freezer. Needless to say, they have been in the freezer for about a month or so, and I re-discovered them. They didn't sound appealing anymore. I likely wasn't in the mood for "fast food," but I thought I should find a way to use them, so I decided to put a spin on the c

A few years back, a friend mentioned that her husband was creating vanilla extract from scratch. I was intrigued, puzzled, and amazed. I had no clue that making extracts at home was possible. After some research, I discovered how simple it was to create. It's not fast, but certainly easy. The initial piece of advice is to steer clear of buying vanilla beans from your local grocery store or Walmart. Purchasing them there could be financially draining, and frankly, I'm not sure

As a child, my mom frequently prepared her version of "Spanish Rice" for me. When I was older, I inquired why her Spanish rice differed from the kind served in restaurants. I recall her explaining that it wasn't truly Spanish rice, but more akin to Creole rice. However, in truth, it wasn't exactly that either; it was more of a blend of the two. I adore this rice and can enjoy it as a standalone meal. I've discovered a way to simplify the recipe even more than my mom's version

Having grown up in the southeastern corner of Arizona, I was fortunate to have the opportunity to enjoy Mexican food almost whenever I wanted. It was beneficial that momma hailed from Texas and had a real knack for cooking delicious Tex-Mex cuisine. Growing up, we never had canned beans; mom would spend the entire day preparing them. It was time-consuming, but the result was definitely worth the wait. Nowadays, many of us lack the time to prepare a pot of beans, particularly

Scalloped potatoes have always been a favorite dish of mine. My mom prepared them only for special occasions. As I grew up, I was lucky to be able to purchase the boxed version and enjoy them whenever I wanted. Now that I'm older and a bit more selective, I make my own from scratch. Scalloped potatoes have their roots in 19th-century America, where "scalloping" meant baking in overlapping layers, reminiscent of a scallop shell's edges. French influences, like gratin dauphinoi

I'll be the first to confess that I had never encountered Apple Crisp until I relocated to Minnesota. In my household growing up, apples were used for cooking or baking mainly in apple pie or applesauce. I am quite certain my daughter loves apple crisp just as much as anyone else does; in fact, I believe she has made more of them than I ever have. Recently, I ended up with a surplus of apples that were not being eaten, and I decided I should use them before they spoiled, so I