Homemade Taco Seasoning

In an effort to help stretch your food dollars here is a recipe for Homemade Taco Seasoning.

What you'll need:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Preparation:
In a small bowl, mix together all ingredients. Store in an airtight container. When ready to use, add 1/4 cup of water to 1 pound of browned ground beef, steak or chicken. Immediately sprinkle with 2 1/2-3 tablespoons of seasoning. Stir to combine. Simmer until liquid is absorbed.


Serving size: 2 1/2 - 3 Tablespoons per 1 pound of meat.


The recipe comes from http://starneslifefamilylove.blogspot.com

Homemade Fruit Leather

3 lbs fresh fruit, washed and hulled/pitted, etc.
1 cup of 100% fruit juice {use 1/3 cup per pound of fruit}
1-2 TSBP sugar, if desired

Wash fruit and remove the hull/ pit, etc. Slice in half and place in a pot on the stove. Add fruit juice and cook fruit until it's soft. Add sugar if you'd like. I've made it with and without- we loved it both ways, so I opt to leave it out. However if your fruit is tart, it might be good to add a tablespoon or two.

The next step is to blend/ puree the fruit until it's super smooth. You can do this in a variety of ways, depending on what kitchen gadgets you have. I love my immersion blender and it works great for this- just stick it in the berries and blend. It took about 10 seconds to make a smooth puree. I blended it for about a minute just to make sure I got all the chunks. You can also transfer the fruit to a blender and puree it that way.

 Pour the puree onto 2 jelly roll pans lined with parchment paper. You might want to trim the paper down a bit so that the side doesn't fall down into the puree. Mine did once and that fruit never dried out.

Set the oven to 170 degrees and prop the door open using a wooden spoon. As I said before, I've tried many recipes for fruit leather and I think this is the step that made the most difference! As the fruit is drying, the moisture needs somewhere to escape. Just be sure to keep any toddlers out of the kitchen or block it off with a baby gate.

Dry the fruit in the oven for 6-7 hours. Check it at 6 hours and see if you can peel it from the parchment paper. The fruit will still be slightly sticky. You don't want to make it crispy by cooking it too long! If it all peels up- it's done! If you still have portions that aren't cooked, put it back in the oven for another hour.

Once it's all done, before removing it from the parchment paper, cut it into strips. Then peel the paper off. There's no need to take time to roll with plastic wrap or wax paper or anything- just stick all the strips in a ziplock bag. Stick it in kid's lunches, serve as a snack, etc. 

Wheat Waffles

Makes 8 waffles
2 cups flour (1 cup white and 1 cup wheat)
4 tsp. baking powder 1/2 tsp. salt
2 tbsp. honey or sugar 1 3/4 cup milk
6 tbsp. salad oil 2 eggs
Mix dry ingredients together, including nonfat dry milk. Stir in remaining ingredients. For lighter waffles, separate eggs. Beat egg whites and carefully fold in.

Copycat and Clone Recipes of your favorite Brand Items

• Do you wish you could eat out every night, but find that with your current budget you can't afford to eat out once a month?! Now you can enjoy the taste of your favorite restaurant dish in your own dining room. These are not the actual recipes, but the taste is so close your taste buds won't know the difference! 

  
  

  A great web link for copycat recipes  http://www.budget101.com/frugal/copycat-clone-recipes-163/

Food Storage Smoothie

• 1 cup Fruit(be sure it is freeze dried and not dehydrated)
• 1/3 cup dairy (instant milk or yogurt bites)
• 2 T. Drink Mix 
• 1 1/2 cup water
• 1 1/2 cup ice

 Place first three ingredients in a blender. Pour the water over it all. I let it soak for about 10 minutes and then blended it well. Once blended well, add the ice and blended until smooth again

Simple and Foolproof Honeywheat Bread

Honeywheat Bread

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Variations:

To make cinnamon raisin bread, roll it out, sprinkle a little water on it then sprinkle about 1/2 cup cinnamon / sugar mixture and lots of raisins on top. Roll it back up tightly and pinch the ends together.

You can also have put a little more whole wheat flour and less bread flour to make it healthier.

Source: Allrecipes.com, STibbs photo