Hot Roll Mix

 

Ingredients

• 15 cups all purpose flour
• 3/4 cup sugar
• 3 tsp salt
• 3/4 cup instant nonfat dry milk

Directions

• Combine & store in airtight container.
• Use within 6-8 months.

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Candied Nuts

Source: smittenkitchen.com

Ingredients

• 1/3 cup dark-brown sugar
• 2/3 cup white sugar
• 1 teaspoon kosher salt
• 1 pinch cayenne pepper
• 1 teaspoon ground cinnamon
• 1 pound mixed nuts
• 1 egg white , room temperature
• 1 tablespoon water

Directions

• Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

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Shake ‘n Bake

MAKES: 8 1/2 CUP SERVINGS

Ingredients

• 4.5 cups cornflake crumbs
• 5 Tbsp all-purpose flour
• 2.5 Tbsp salt
• 2 tsp paprika
• 2 tsp sugar
• 2 tsp garlic powder
• 2 tsp onion powder

Directions

• Combine all ingredients and store in an airtight container.
• To use:
• Preheat oven to 400 degrees F.
• Wash and pat dry 2-2.5 lbs of chicken.
• Put 1/2 cup of mixture into large plastic bag and add chicken a piece or two at a time, shaking to coat.
• Bake 45 minutes for bone in chicken, 20 minutes for boneless chicken breast halves or thighs.

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Freezer Burritos

Source: amysfinerthings.com

Serves: 20

Ingredients

• 2 pounds ground beef
• 2 cans refried beans
• 1 1/3 cups enchilada sauce
• 1/2 cup water
• 1/3 cup minced dried onion
• 1 Tbsp chili powder
• 1 Tbsp garlic powder
• 1 tsp salt
• 1 tsp oregano
• 3 Cups shredded cheddar cheese , (cheddar, Mexican blend, whatever)
• 20 flour tortillas , (burrito-size)

Directions

• Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
• Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla.
• Roll up. Wrap each burrito in a paper towel, then wrap in foil. Freeze.
• Microwave: When ready to eat, remove foil and microwave for about a minute.
• Oven: Skip paper towel step and heat burrito in oven.

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Taco Seasoning Mix

Source: Make-a-Mix

Serves: 10

Ingredients

• 20 tsp minced dried onion
• 10 tsp salt
• 10 tsp chili powder
• 5 tsp cornstarch
• 5 tsp red pepper flakes
• 5 tsp minced dried garlic
• 2.5 tsp oregano
• 5 tsp cumin

Directions

• Combine & store in jar or bag.

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Muffin Mix

Ingredients

• 12 cups all purpose flour
• 4.5 cups sugar
• 4.5 Tbsp baking powder
• 3 tsp salt
• 3 tsp cinnamon
• 3 tsp nutmeg

Directions

• Combine & store in airtight container.
• Use within 6-8 months.

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Granola

Source: joyinmykitchen.blogspot.com

Ingredients

• 1-3 Tablespoons butter
• 1 Cup brown sugar , packed
• 1/4 Cup water
• 7-8 Cups quick oats
• 1/3 tsp cinnamon
• Dried fruit , etc.

Directions

• Melt butter, brown sugar and water together in a pan over medium heat. Stir well, and allow mixture to simmer for 2-3 minutes.
• In a bowl, mix together cinnamon and oats and add to the brown sugar mix.
• Remove from the heat and stir until all oats are well coated. Place granola on a cookie sheet (with edges), and bake for 5 minutes at 375. Remove from the oven, and stir/flip granola and bake for another 5 minutes until granola is lightly browned. Allow granola to cool on the cookie sheet. Transfer to an airtight container when cool.

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Pizza Sauce

Course: Staples

Serves: 2

Ingredients

• 1 6 oz can tomato paste
• 6 oz water
• 3 Tbsp garlic bread seasoning
• 1 Tbsp sugar
• 3/4 tsp onion powder
• 1/4 tsp red pepper flakes

Directions

• Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

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Buttermilk Pancakes

Source: Our Best Bites

Ingredients

• 3 cups all-purpose flour
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3 cups buttermilk
• 1/2 cup whole milk
• 3 eggs , separated
• 1/3 cup butter , melted

In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.

Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined.

When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter from the pitcher straight onto the hot skillet.

It takes a little adjusting to figure out where the temperature setting should be. If it's too hot, the bottoms will cook too fast and the insides will be raw, but if it's not hot enough, the outsides will get hard and dry and you'll be spending all Saturday morning in front of your stove instead of buying bras in bulk at Costco. So the first round or two of pancakes might not be perfect, but just keep adjusting the temperature until you find the setting on your stove that works best for you.

Now...after you've poured the batter onto the skillet, keep an eye on the pancakes. When you start seeing bubbles, you're almost there. When the bubbles pop and leave a hole, it's time to flip. Gently slide a spatula/pancake turner/flipper (whatever you call it) under the pancake and quickly flip it to the other side. The other side won't take quite as long as the first side--just check here and there and when the pancakes are golden brown on both sides, you're good to go.

Add fruits or chocolate chips before egg whites.