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Archive for the ‘Make Your Own Mixes’ Category

If your family is like mine, pudding is a staple and pudding pops part of the summer treats.  These simple mixes become everything from pudding in a bowl, pies, filling in cupcakes to frozen pudding pops.  So many shy away when they see “cook”  in the recipes but a truly velvet smooth and tantalizing pudding only comes from the cooking method.  Once you try them, you won’t go back to store bought “instant”.

Vanilla Pudding Mix

3 cups cornstarch

4 cups sugar

3 cups nonfat dry milk

1/2 tsp nutmeg

1 tsp salt

1/2 tsp vanilla extract

Mix all but vanilla in airtight container.  To prepare, mix 1/2 cup of mix to 2 cups of milk in saucepan on stove. Heat while stirring constantly while boiling to thicken, let cool and add 1/2 tsp vanilla extract.

Chocolate Pudding Mix

3 cups cornstarch

2 1/2 cups nonfat dry milk

2 1/2 cups unsweetened cocoa

5 cups sugar

2 tsp salt

Mix and store in airtight container. To prepare add 2/3 cup mix to 2 cups milk.  Heat and stir constantly while boiling to thicken. Let cool before serving.

Chocomint Pudding

3 cups cornstarch

2 1/2 cups nonfat dry milk

2 1/2 cups unsweetened cocoa

5 cups sugar

2 tsp salt

1/3 tsp peppermint extract

Mix and store in airtight container. To prepare add 2/3 cup mix to 2 cups milk.  Heat and stir constantly while boiling to thicken. Add peppermint extract and let cool before serving.

Butterscotch Pudding Mix

3 cups cornmeal

2 cups nonfat dry milk

5 cups brown sugar, packed

1 tsp salt

Mix and store in airtight container. To prepare add 1/2 cup mix to 2 cups milk.  Heat and stir constantly while boiling to thicken. Cool and serve.

Coconut Cream Pudding Mix

3 cups cornstarch

3 cups nonfat dry milk

4 cups sugar

1 tsp salt

1 1/2 cups shredded unsweetened coconut

1 tsp coconut extract

Mix extract and coconut in bowl until extract is absorbed. Add to other ingredients and store in airtight container.  Use 2/3 cup mix to 2 cups milk to prepare. Heat and stir constantly while boiling.  Cool, then serve.

Banana Custard Pudding

1/4 cup sugar

1 tbsp cornstarch

1/8 tsp salt

1 1/2 cups milk

3 egg yolks, beaten

1 tsp vanilla extract

1 med banana, mashed, some reserved in slices for garnish.

In saucepan, combine sugar, cornstarch and salt. Slowly add milk and cook while stirring constantly over medium heat until mixture comes to boil.  Cook and stir for 2 minutes until thickened. Remove from heat and add vanilla. Chill 1 hour then add banana and garnish with slices.

Tapioca Pudding

1/2 cup quick-cooking tapioca

3 cups whole milk

1/2 cup sugar

1/4 tsp salt

2 eggs, beaten

1/2 tsp vanilla extract

Stir milk, tapioca, salt and sugar in saucepan. Bring to boil over medium heat, stir constantly then reduce heat to low and cook 5 minutes longer.  Whisk in 1 cup hot milk mixture into beaten eggs slowly until all added. Return egg mixture to tapioca and will well. Bring to gentle simmer over medium-low heat and cook 2 minutes longer until pudding becomes thick to coat back of spoon.  Remove from heat and add vanilla.  Serve hot or cold.

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This week my son gave me a challenge.  A friend of his eats a lot of  Hamburger Helper.  My son with his autism does not do well with the MSG in this product so it’s not a staple on our shelves. However, the homemade version of this is.  So per his request, I am posting a list of the “Almost Hamburger Helper” “Almost Chicken Helper” and “Almost Tuna Helper” recipes I use to make these convenient meal.

Those who know me, know I am not very big on store-bought box mixes.  I can not find logic in spending extra money for far less then  you could create buying the ingredients and making the mix yourself.  This combined with why one would deliberately want to put artificial substances, chemicals, and preservatives into ones system, in name of “convenience”, baffles me.  Taking the extra time (a hour at most one day a month) to mix up a couple months worth of mixes, measure them out so they are readily at hand, and label them seems more convenient and the wiser choice to me.

To make this quicker and easier for yourself.  I suggest looking at the ingredients in the Sauce Packets, most contain similar starter points with a few other items added in to give it unique flavor. Premix these into several serving and bagging them up to be used throughout the month.  Also pre-measure out the pasta’s needed and bag those also.  Using rubber bands (these are cheap and easy to find) or tape, secure the sauce bag to the pasta bag.  You can use a larger baggy also to hold it all in.  Nice thing about this. All the baggies can be washed and reused.

Beef Stroganoff

Sauce Packet

1 tbsp corn starch, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp parley, 1 tsp salt, 1 tsp sugar, 1/2 tsp black pepper

Pasta

1 1/2 cup small egg noodles

Add to

1 lb ground beef (browned),  1 cup hot water, 2 cups milk (OR 1 1/2 cup milk, 1/2 cup sour cream) ,1 can sliced mushrooms (optional) (OR 1/2 cup dried mushrooms)

Mix all but sour cream together and bring to boil, then simmer 20-30 minutes until noodles tender and liquid evaporated.  Fold in sour cream and serve.

Cheesy Beef Taco

Sauce Packet

1 tbsp corn starch, 1 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tsp sugar

Pasta

1 cup rice

Add to

1 lb ground beef (browned), 2 1/4 cup water, 1/2 cup milk, 1 cup diced tomatoes.

Combine and bring to boil, then simmer 20-30 minutes until rice cooked.

Add

1 cup cheddar cheese (shredded),  and 1 cup lightly crumbled Fritos (or other corn chip)

Cheesy Italian Shells

Sauce Packet

1 tbsp corn starch, 1 tbsp mixed Italian herbs, 1 tsp onion powder, 1 tsp garlic, 1 tsp salt, 1 tsp sugar

Pasta

1 1/2 cup small pasta shells

Add to

1 lb ground beef (browned), 3/4 cup water, 2 cups milk, 1 cup diced tomatoes.

Heat to boil then simmer 20-30 minutes until pasta done.

Add

1 cup cheddar cheese (shredded).

Cheesy Jambalya

Sauce Packet

1 tbsp corn starch, 2 tsp chili powder, 1 tsp basil, 1 tsp onion powder, 1 tsp garlic, 1 tsp salt, 1 tsp sugar.

Pasta

1 cup rice

Add to

1 lb ground beef (browned), 3/4 cup water, 2 cups milk, 1 cup diced tomatoes.

Heat to boil, reduce to simmer and simmer 20-30 minutes or until rice done.

Add

1 cup cheddar cheese (shredded)

Cheeseburger Macaroni

Sauce Packet

1 tbsp corn starch, 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tsp sugar.

Pasta

1 1/2 cup elbow macaroni

Add to

1 lb ground beef (browned)

1 cup hot water

2 cups milk

Bring to boil, then reduce to simmer and simmer 20-30 minutes until pasta done.

Add

1 cup cheddar cheese (shredded).  (Can do 1 1/2 cup if you -really- like cheesy texture)

Chili Mac

Sauce Packet

1 tbsp corn starch, 1 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tsp sugar.

Pasta

1 1/2 cup elbow macaroni

Add to

1 lb ground beef (browned), 2 1/4 cup water, 1/2 cup milk, 1 cup diced canned tomatoes.

Heat to boil, then reduce to simmer for 20-30 minutes until pasta done.

Add

1/2 cup shredded cheddar or jack cheese (or mix)

Lasagna

Sauce Packet

1 tbsp corn starch, 1 tsp mixed Italian herbs, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tsp sugar.

Pasta

1 1/2 cup small egg noodles or lasagna noodles broken into pieces.

Add to

1 lb ground beef (browned), 2 1/4 cup water, 1/2 cup milk, 1 cup diced canned tomatoes.

Bring to boil, then simmer 20-30 minutes until pasta done.

Add

1/2 cup shredded mozzarella, and sprinkle top with Parmesan cheese.

Potato Stroganoff

Sauce Packet

1 tbsp corn starch, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp parsley, 1 tsp salt, 1 tsp sugar, 1/2 tsp black pepper

Add to

1 lb ground beef (browned), 1 cup hot water, 1 1/2 cup milk, 1 1/2 cup diced or sliced potatoes. 1 can sliced mushrooms (or bits and pieces).

Heat to boil, reduce to simmer 20-30 minutes until potatoes are tender.

Add

1/2 cup sour cream folded in.

Salisbury

Sauce Packet

1 tbsp corn starch, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tsp sugar, 1/2 tsp black pepper.

Pasta

1 1/2 cup small egg noodles

Add to

1 lb ground beef (browned), 1 cup hot water, 2 cups milk, dash Worcestershire sauce.

Bring to boil and reduce to simmer 20-30 minutes until noodles cooked.

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