Homemade Taco Seasoning

I know what you are saying, who needs to make their own taco seasoning?  It is so cheap and so convenient just to buy the little packets.  I know, I know, but why not?  You can control what goes in the mix.  I am a firm believer of DIY! No need to pay someone else to do something that is so simple and takes no time to do! So make up a batch today and you will ALWAYS have taco seasoning when you need it! Plus, you could put it in cute little jars and give them as gifts!

6 tbs chili powder
1 tsp onion powder
1 tsp dried onion flakes
1 1/2 tsp garlic powder
2 tsp oregano
2 tsp crushed red pepper flakes
1 tsp cayenne pepper
2 tsp paprika
3 tbs cumin
4 tsp kosher salt
2 tbs black pepper


Just mix it all together and store in an air tight container.  3 tbs of this mixture is the same as 1 packet from the store!

Bread Machine Pizza Dough

We eat homemade pizza all the time. It is cheaper, tastes better and we can make it just the way we like it!

Ingredients:

1 cup water

1/4 cup olive oil
1 tsp. salt
3 cups flour
2 tsp active dry yeast

Place all ingredients in your bread machine in the order listed above. Set the machine to the dough setting, start and let be!

When done, take dough out of the bread machine pan and roll it into a glass bowl drizzled with olive oil. Toss the dough in the bowl to ensure all surfaces are coated with the oil.  At this point you can either use the dough, cover the bowl with plastic wrap and store in the frig for a couple days or wrap in saran wrap and put in a freezer bag and freeze.  If you store in the frig or freezer, make sure you take it out and let it thaw and re-rise before using.  Makes 2-3 pizzas depending on size.

Coming up this week: Caramelized Onion and Prosciutto Pizza!

How to Make and Can Grape Jelly from Juice

Homemade Grape Jelly

adapted from here

6 cups of grape juice (no sugar added, either bottles or frozen)

4 1/2 cups sugar

9 tbs. Ball RealFruit Classic Flex Batch Pectin

Sterilized Jars

Lids

Water bath Canner

Jar Lifter

Get your water bath canner heated up and boiling.

I usually use frozen juice concentrate.  Just reconstitue according to the packaging. 

Place juice in a large saucepan, preferably non stick. Mix 1/2 cup of the sugar and the pectin and add to the juice.  Heat mixture to a full rolling boil, should take 5-10 minutes. You want to make sure you stir often as this will burn and ruin the batch. 

This is the perfect time to heat up your lids and get your sterilized jars ready. 

Once it comes to a full rolling boil, stir in the remaining 4 cups of sugar and bring back to a full boil. Boil for 1 minute.

Remove from heat and using a ladle and funnel, fill jars leaving 1/4 inch head space  Place lid and ring on top of jar and tighten. 

Using a jar lifter, carefully put jars into canner making sure there is at least 2  inches of water above them.

Process jars in boiling water for 5 minutes.

Remove from canner and let sit for 24 hours. Once cool, test jars ot make sure they have sealed properly. You can do this by pushing on the middle of the lids to make sure they do not pop back.

Label and enjoy! You can store these for 12-18 months!

You can do this with any kind of juice with no sugar added. I usually make grape and apple jelly!

Marble Fudge Cake

So, I had to make a cake a while back. It had to feed at least 30 people.  The hubby's Uncle was turning 50 and seeing I am affectionately known by some as The Cake Lady, naturally I would make his cake! 

To please everyone (or no one...who knows!) I chose an old stand by...Marble Fudge Cake.

• 2 sticks (1 cup) unsalted butter, room temperature
  1 1/2 cups flour
  1 1/2 cups cake flour (not self-rising)
  1 Tbsp baking powder
  1/2 tsp salt
  1 3/4 cups sugar
  4 eggs
  2 tsp vanilla
  1 1/4 cups milk
  
  Preheat oven to 350 degrees.
  
  Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  
  Beat the butter and sugar until light and fluffy, 3 to 4 minutes, scrape the sides of the bowl as needed. Beat in eggs, one at a time, then vanilla. With the mixer on low, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  
  Pour the mixture in your prepared pan, reserving 1 cup of the batter.  Add 1/4 cup cocoa powder to the reserved batter and mix thoroughly.  Spoon chocolate batter on top of whats already in the pan and swirl with a knife. 
  
  Bake 25-30 minutes or until toothpick comes out clean.
• Cool for 15 minutes in pan.  Remove from pan and place on wire rack to cool all the way. Ice the cake with your favorite icing and enjoy!

Strawberry Shortcake

My mom made the best strawberry shortcake when I was younger.  Just delicious!  When I moved out on my own, moved to a new state and got married, my days of homemade shortcakes were over. Or so I thought!  it seems that everyone around here settles for those gross spongy cake things for their strawberry shortcake! Not me! You don't have to settle for those...make your own biscuits!  Using this recipe I posted the other day...Homemade Biss-Qwick you can make an awesome desert!

Strawberry Shortcake

1 quart of strawberries, sliced and crushed
1/4 cup sugar

2 1/3 cups Homemade Biss-Quick
1/2 cup milk
1/4 cup sugar
3 tbs butter, melted

Slice up strawberries and crush them slightly to release the juices.  Mix 1/4 cup sugar with them and set aside.

Pre-Heat oven to 375 degrees.

Mix the Biss-Qwick, milk, 1/4 cup sugar and melted butter together to form a soft  dough.  On a parchment paper lined cookie sheet, spoon 8 mounds of dough.  Bake for 10-12 minutes.

Split warm shortcakes (I prefer to break them up a little), spoon strawberries over the shortcakes and top with Cool Whip or whip cream of your choosing and enjoy!!

How to Make and Can Strawberry Jam

Homemade Strawberry Jam

adapted from here

6 cups of crushed strawberries (About 10 cups whole)

4 cups sugar

9 tbs. Ball RealFruit Classic Flex Batch Pectin

Sterilized Jars

Lids

Water bath Canner

Jar Lifter

Get your water bath canner heated and boiling.

I like to start with fresh picked organic strawberries. You need to wash them and hull them. Then cut them up.  I like small pieces of fruit in my jams so I cut them and crush them up pretty good. 

Place crushed berries in a large saucepan, preferably non stick. Mix 1/2 cup of the sugar and the pectin and add to the strawberries.  Heat berries to a full rolling boil, should take 5-10 minutes. You want to make sure you stir often as this will burn and ruin the batch. 

This is the perfect time to heat up your lids and get your sterilized jars ready. 

Once it comes to a full rolling boil, stir in the remaining 3 1/2 cups of sugar and bring back to a full boil. Boil for 1 minute.

Remove from heat and let sit for 5 minutes. Stir the berries.  Using a ladle and funnel, fill jars leaving 1/4 inch head space  Place lid and ring on top of jar and tighten. 

Using a jar lifter, carefully put jars into canner making sure there is at least 2  inches of water above them.

Process jars in boiling water for 5 minutes.

Remove from canner and let sit for 24 hours. Once cool, test jars ot make sure they have sealed properly. You can do this by pushing on the middle of the lids to make sure they do not pop back.

Label and enjoy! You can store these for 12-18 months!

Homemade Biss-Qwick!

Homemade baking Mix.  I use the stuff ALL the time! A box of the name brand stuff can cost between 3 and 4 bucks. There is no need to waste your money!  You can make your own in less time than it takes you to pack the kids in the car let alone going to the store.  And it is so much better for you! And cheaper! Why pay for preservatives! Unhealthy and a waste of money!

This stuff makes the BEST cakes for Strawberry Shortcake...Ill post that recipe tomorrow!


6 cups flour
1 tbs salt
1 tbs baking powder
3 tbs baking soda
3 tbs sugar
1 cup shortening

Sift all dry ingredients together.  Add the shortening. Using your stand mixer (or by hand if you have to), with the whisk attachment, mix it all together until it is a fine meal.

Store in the fridge (remember, no preservatives) and use in your favorite recipes!