Making Your Own Mixes

I love to use spice mixes in my cooking–they make the dinner cooking experience SO much less stressful. I don’t know about you, but the hour between 4pm and 5pm (my dinner prep hour) can be really hectic, so simple is the way to go for me.

Making Your Own Mixes - The Mind to Homestead

As I was unloading my spice cupboard to do some mix-mixing (see what I did there?), I thought maybe some of you all might feel the same way that I do, so I’ve decided to share the mix recipes I use most in my kitchen (and where they came from, because they aren’t all mine). I am scaling all of them up to make enough to fill a pint-sized mason jar, except the seasoned salt and garlic salt, which will almost fill your old Lawry’s shakers that used to hold your store-bought seasonings (or, you can use some pint-sized mason jars, they just might not be completely full). I think you’ll find that making your own mixes is a huge time saver, and overall healthier for your family!

Chili Mix

Adapted from Make-A-Mix by Eliason, Harward and Westover (affiliate link)

Ingredients

  • 1/2 cup all-purpose flour (I use organic unbleached)
  • 1 cup minced dried onion OR 1/4 cup of onion powder
  • 1/4 cup chili powder
    4 tsp seasoned salt
  • 4 tsp crushed dried red pepper flakes
  • 2 tsp garlic powder
  • 4 tsp sugar (I use organic evaporated cane juice crystals, but regular sugar is fine)
  • 4 tsp ground cumin

Instructions

  1. Put all ingredients in a bowl and whisk together until evenly incorporated. Transfer to a pint-sized mason jar and store in your cupboard.
  2. To use: Use 1/4 cup in the same way you would use a store-bought packet mix.
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Cinnamon Toast Mix

Ingredients

  • 1-3/4 cup sugar (I use organic evaporated cane juice crystals, but regular sugar is fine too)
  • 2 Tbsp. cinnamon

Instructions

  1. Put both ingredients in a bowl and whisk together until cinnamon is evenly incorporated. Transfer to a pint-sized mason jar and store in your cupboard.
  2. To use: Spoon over buttered toast, or use for the inside of cinnamon rolls.
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Taco Seasoning

Ingredients

  • 1/2 cup all-purpose flour (I use organic unbleached)
  • 2 Tbsp + 2 tsp chili powder
  • 2 Tbsp + 2 tsp paprika
  • 2 Tbsp salt
  • 2 Tbsp minced onion OR 1-1/2 tsp onion powder
  • 4 tsp cumin
  • 2 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp sugar (I use organic evaporated cane juice crystals, but regular sugar is fine)
  • 1 tsp ground oregano OR 1/2 Tbsp dried oregano

Instructions

  1. Put all ingredients in a bowl and whisk together until evenly incorporated. Transfer to a pint-sized mason jar and store in your cupboard.
  2. To use: Spoon 2 Tbsp. taco seasoning mix over 1lb of browned ground beef. Add 1/4 cup water and stir until mixed. Simmer for 20 minutes and use in tacos, burritos or over taco salad.
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Ranch Dressing Mix

This recipe was given to me by my friend Vienna, and it's so good. I hope you enjoy it as much as I do!

Ingredients

  • 1-1/4 cup dried minced onions OR 3 Tbsp + 1 tsp onion powder
  • 1/2 cup + 4 tsp parsley flakes
  • 1/3 cup salt (I only use half, which is 2 Tbsp + 2 tsp)
  • 4 tsp garlic powder

Instructions

  1. Put all ingredients in a bowl and whisk together until evenly incorporated. Transfer to a pint-sized mason jar and store in your cupboard.
  2. To use: Blend 1 cup mayonnaise, 1 cup milk, and 2 Tbsp. mix together and refrigerate. For thicker dressing, use 1/2 c. milk and 1/2 c. sour cream instead of 1 cup milk. Better the next day after mixing.
  3. Jalapeno Ranch Variation: Make recipe for thicker dressing and add a couple of tablespoons of juice from pickled jalapenos. For a spicier dressing, chop a few pickled jalapenos and let those flavor the dressing. My favorite!
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Spicy Seasoning Salt

Ingredients

  • 4 Tbsp paprika
  • 4 Tbsp salt
  • 4 Tbsp garlic powder
  • 2 Tbsp pepper
  • 2 Tbsp onion powder
  • 2 Tbsp cayenne pepper
  • 2 Tbsp celery salt

Instructions

  1. Put all ingredients in a bowl and whisk together until evenly incorporated.
  2. Transfer to a pint-sized mason jar and store in your cupboard.
  3. Use wherever you use Lawry's Seasoned Salt.
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Garlic Salt

Garlic Salt

Ingredients

  • 1/2 cup sea salt
  • 2 Tbsp + 2 tsp garlic powder
  • 2 Tbsp parsely

Instructions

  1. Put all ingredients in a bowl and whisk together until evenly incorporated.
  2. Transfer to a pint-sized mason jar and store in your cupboard.
  3. Use wherever you use Lawry's Garlic Salt.
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You might also like to read my post on making your own garlic powder.

Do you have a favorite homemade mix? Care to share? I’m always looking for new ones!

Blessings,
Kristi New Siggy 100px

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Kristi

Kristi is a homeschooling mom of three and a native Californian and lives in Riverside County, Southern California where she and her husband garden and care for their 7 fruit trees, 2 chickens, 3 rabbits, 2 dogs, and 3 cats – all on .18 of an acre. Eventually Kristi’s family would love to move to a larger parcel of land, but for now, they are contented to learn all about homesteading right where they are at, as Kristi ekes out every bit of knowledge she can and blogs about much of it at here at her website, The Mind to Homestead.
About Kristi

Kristi is a homeschooling mom of three and a native Californian and lives in Riverside County, Southern California where she and her husband garden and care for their 7 fruit trees, 2 chickens, 3 rabbits, 2 dogs, and 3 cats – all on .18 of an acre. Eventually Kristi’s family would love to move to a larger parcel of land, but for now, they are contented to learn all about homesteading right where they are at, as Kristi ekes out every bit of knowledge she can and blogs about much of it at here at her website, The Mind to Homestead.

Comments

  1. I do have one! It’s my slightly adjusted version of the roast sticky chicken herb blend. I make a lot at once, then just sprinkle it over chicken the night before, let it ‘marinate’ then bake/grill. Here it is:

    This will fill a ‘cheap from the Walmarts’ shaker about full, so then you can just shake it out onto your chicken:
    4T (1/4 c.) salt
    2T paprika (I use smoked paprika)
    1T. onion powder
    1T. dried thyme
    1T white pepper (which I don’t have, so I just use more black pepper)
    1/2 t. chipotle pepper powder from Penzey’s *or* 1/2 t. cayenne (I use the chipotle)
    1/2 T. black pepper
    1/2 T garlic powder

    Mix, shake, yum!

  2. Thanks Laura! I have tons of those ‘cheap from the Walmarts’ shakers in my cupboard right now! I never thought of putting sticky chicken mix in a shaker tho!

    I do have a recipe for this similar to yours, but I’d like to try yours next time I mix it up–and your idea! Thanks for sharing!

  3. So Kristi, when you make your ranch dressing, do you use buttermilk and mayo? Does it thicken up?

    The ranch mix I made (off some knock-off web site) called for crushed saltines to thicken it. It takes like maybe 2 days to thicken and then it turned out too salty. We’ve quit making dressing out of it and I’m trying to use up the remaining mix by using it to season pot roast or chicken in the crock pot. That actually taste pretty nice but I’m still looking for a mix recipe that tastes like the packets of ranch mix. Hub doesn’t like bleu cheese dressing like the rest of us so I like to have ranch on hand for him (and guests).

    I love making my own mixes for things because it is so quick and easy. I get that little rush of satisfaction from knowing I’m making something good for my family, stewarding our $$$ and being creative.

    I don’t have a dry mix recipe to share but I do want to contribute!

    Here is my Bleu Cheese Salad Dressing

    1/2 cup mayonnaise
    1/2 cup sour cream
    1/2 cup cottage cheese
    1/4-1/2 cup crumbled bleu cheese (to taste)
    1 Tbls. fine minced onion (very optional, I rarely do it)

    Mix it all together and store in a covered jar in the fridge. The flavor will take a day or two to develop so don’t add too much bleu cheese to start. Some recipes add a dash of Worcestershire sauce but I found that just mucked up the flavor – not bad tasting, just not “right” for what I was aiming for. We use it up pretty fast but it has still been fresh and tasty 3 weeks after mixing…

  4. Oh! In all my excitement for sharing my recipes, I didn’t even realize that I didn’t share how to use them!

    For the ranch (and I’ll add this up top for those who want to print these recipes right off my blog), The recipe calls for 1 cup mayo and 1 cup milk, but I prefer to use 1/2 cup sour cream and 1/2 cup milk with the 1 cup of mayo. Often I use a mixture of dairy products depending on what I’ve got on hand and what I think will thicken it nicely. :)

    Thanks for the bleu cheese recipe! I’ve never tried fresh bleu cheese dressing, so I’m excited! :)

  5. Here is a knockoff of Mrs Dash spice blend – cant remember where I got it from though

    2 tbsp thyme
    3 tbsp oregano
    3 tbsp garlic powder
    4 tbsp paprika
    4 tbsp dry mustard
    1 tbsp onion powder
    1/2 tbsp dill weed

  6. Thanks Kris! Good to see you around! :D

  7. oooh….I like spice recipes! Thanks for sharing!

  8. You are so welcome! :)

  9. Sueellen says:

    Thank you for these! Can’t wait to try them.

  10. I love mix recipes! They make life SO much easier. I hope they do the same for you, SueEllen! :D

  11. Great mix recipes :) I haven’t made many spice mixes, but I do like to make my own baking mixes…especially muffin mix :) I posted a recipe on my blog…today’s post links back to it.

    Thanks for sharing these on The HomeAcre Hop!!!

  12. This is a new idea for me but it seems really popular in the US – can’t wait to introduce it to my UK friends. Thanks for linking up on MSM today!

  13. on the dry ranch spice, it calls for buttermilk…the buttermilk container says refrigerate due to live cultures…do you mix it into your mix to store at room temp or do you add it in when your ready to make dressing?

    • Hi Leigh! I’m sorry it has taken me so long to answer this. I don’t see that my recipe is calling for buttermilk, but if you are using liquid buttermilk, yes, you would add it when you mix the dressing. :)

  14. I don’t want to be spammy or presumptuous here but I do have a book available through Amazon (Kindle or Print) called “Make-Ahead Mix Day…” It’s a collection of better and more affordable baking mixes/pantry mixes–instant oatmeal, cookies, brownies, Homemade Bisquick…I’m a homesteading mom, too, and these really help me feed the crew and prepare for the next day lunch/snacks during those crazy couple evening hours, plus I’m cutting out all those scary ingredients (which boggle me when I look them up!).
    I’d love to share the link, but only if it won’t offend :)

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  1. […] Today’s DIY Spice Mix is DIY Chili Seasoning (adapted from The Mind To Homestead) […]

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