DIY MIX RECIPES

Alright Ladies! Here they are... finally :) I have attached all the DIY mix recipes that we talked about at our activity last month. Enjoy!!

DIY MIXES

Cobbler Topping

INGREDIENTS

• 2 Cups All purpose Flour
• 1½ cup sugar
• 1 tsp Baking Powder

INSTRUCTIONS

1. Combine all the ingredients and store in an airtight container or baggie. Keeps well in the pantry for up to 6 months.

TO MAKE COBBLER

1. Pour two cans of any flavor pie filling into a 9x13” baking dish. Top with Cobbler topping mix. Cut one cube of butter into pieces and place on top. Bake at 350 degrees for 20-30 minutes or until golden brown and bubbly.

Better than Box Brownie Mix

Ingredients

• 6 cups all purpose flour
• 4 teaspoons salt
• 4 teaspoons baking powder
• 8 cups sugar
• 1 can of unsweetened cocoa powder (I used the Trader Joe's can which is 9oz.)

Instructions

1. You're going to need a large bowl.
2. Combine all ingredients into your bowl and stir until well blended.
3. Store into an airtight container and use 2¼ cups for traditional brownies.

Notes

Traditional Brownies are made with 2½ cups of brownie mix.

Mix 2¼ cups brownie mix
1/4 cup melted butter
2 eggs, beaten
1 teaspoon vanilla
1/2 cup nuts - I like using walnuts or macadamia nuts

Grease a square 8 inch pan. Preheat oven to 350° Combine melted butter, beaten eggs and vanilla with the brownie mix. Stir until well blended. Stir in nuts and pour into your pan. It may need to be pressed into the pan.
Bake for 30-35 min or until the edges pull away from the pan. Add vanilla chips to the top before or after baking.

Freestyle Muffins:

How to make the mix

In a large bowl, mix the following ingredients together with a whisk:

8 cups all-purpose flour
3 1/2 cups sugar
3 tablespoons baking powder
2 1/2 teaspoons salt

Store your muffin mix in an air-tight, one-and-a-half gallon size canister in your pantry until its needed.

How to use the mix

To make muffins, you'll need to add the following ingredients, for basic muffins, and if desired, your choice of add-ins from the printable chart below for countless other muffin variations. To make basic muffins

In a large bowl, mix the following ingredients with a rubber spatula just until blended (avoid over-mixing or your muffins may turn out tough):

2 2/3 cups homemade muffin mix
2 eggs, lightly beaten
1 cup milk
1/2 vegetable oil

(See freestyle chart below for add-in options)

Fill muffin tins 3/4 full and bake at 400 degrees for about 20 minutes, or until a toothpick inserted comes out clean. Allow muffins to cool in the pan on a wire rack. I batch yields approximately 24 muffins.

Freestyle Muffins Chart  

EXTRACTS (1 to 2 tablespoons) * Look for all-natural and/or organic extracts
Vanilla	Coconut	Esspresso
Lemon	Maple	Pumpkin Pie
Almond	Orange	Strawberry
SPICES / HERBS (1 to 2 teaspoons)
Cinnamon	Pumpkin Pie Spice	Rosemary
Nutmeg	Apple Pie Spice	Thyme
Allspice	Ginger	Basil
DRIED FRUIT (1/2 to 1 cup)
Raisins	Dried Blueberries	Dried Apples
Dried Cranberries	Dried Cherries	Dried Apricots
Dried Strawberries	Dried Pineapple	Dried Mango
FRESH / CANNED / FROZEN FRUIT (1 cup fresh: 3/4 cup frozen: 1/2 cup canned)
Apple	Strawberries	Pumpkin Puree
Banana	Blueberries	Applesauce
Raspberries	Cranberries	Sweet Corn
NUTS / SEEDS (2 to 4 tablespoons)
Poppy Seeds	Sliced Almonds	Hemp Seeds
Shredded Coconut	Chopped Walnuts	Flax Seeds
Sunflower Seeds	Chopped Pecans	Ground Flax Seed
Chia Seeds	Bran	Wheat Germ
OTHER (1 cup, unless otherwise noted)
Chocolate Chips	Cocoa Powder	Zucchini, grated
White Chocolate Chips	Bacon Bits	Lemon Zest (1-2 tsp)
Butterscotch Chips	Parm. Cheese (1/2 cup)	Orange Zest (1-2 tsp)
Vanilla Chips	Cornmeal (1/2 cup)	Lime Zest (1-2 tsp)
TOPPINGS (Mix and apply as directed)
1/3 cup brown sugar, 1/3 cup chopped walnuts, 1 tsp cinnamon: Top muffins prior to baking, then bake	1/3 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon: Lightly sprinkle muffins prior to baking, then bake	Brush baked muffin tops with melted butter and dip in a bowl of cinnamon and white sugar (or any other spice and sugar)
Brush tops of unbaked muffins with a beaten  egg, and sprinkle with seeds, oats, or chopped nuts, then bake	Mix 2/3 cup powdered sugar, 1/2 to 1 tsp extract of your choice, and 1 tablespoon water: Drizzle over cooled muffin tops	Melt 2 cups chocolate chips and 1 to 2 tablespoons oil until smooth: Dip baked muffin tops in the chocolate and let harden as it cools

Fluffy Pancake Mix:

• 6 cups all purpose flour
• ¼ cup granulated sugar
• 3 tablespoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt

INSTRUCTIONS

1.      Whisk together all ingredients thoroughly and store in an airtight container.

2.      To make the pancakes, simply mix together 1 cup of the mix + 1 cup of milk + 1 egg (3/4 cup fresh fruit is optional and delicious!). Heat a nonstick skillet or pancake griddle and butter it. Pour the batter onto the hot griddle about ¼ cup at a time. When the top of each pancake bubbles, flip and continue cooking on the second side. Each cup of mix will yield 4-6 pancakes.

S.O.S. Mix (Soup or Sauce)

Use to substitute for any “Cream of Something” soup, or as a base for any creamy sauce or gravy.

Ingredients:

1 Cup Non-fat Dried Milk
3/4 Cup Cornstarch
1/4 Cup Bullion (can use cubes and crush them) - any kind you like
4 Tablespoons Dried Minced Onions
1 Teaspoon Dried Basil
1 Teaspoon Dried Thyme (can substitute with Parsley)
1 Teaspoon Pepper

Directions:

Mix all ingredients together and store.  One can of condensed cream soup = 1/3 cup dry mix with 1 1/4 cup water.  Cook until thick.

Ranch Seasoning Powder

INGREDIENTS:

·         1/3 cup dry buttermilk (**see note below**)

·         2 Tbsp. dried parsley

·         1 1/2 tsp. dried dill weed

·         2 tsp. garlic powder

·         2 tsp. onion powder

·         2 tsp. dried onion flakes

·         1 tsp. ground black pepper

·         1 tsp. dried chives

·         1 tsp. salt

DIRECTIONS:

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in an airtight container in the refrigerator for up to 3 months.

*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

**TO MAKE RANCH DRESSING:

Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo

Crock Pot Creamy Ranch Chicken

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 2 Servings of S.O.S. dry mix, prepared with water
• 3 Tbsp DIY Ranch Seasoning Mix

Instructions:

Place chicken in crockpot. Pour prepared S.O.S. mix over chicken and sprinkle Ranch Powder on top.

Cook on low for 6-8 hours or on High for 3-4 hours.

Remove chicken, shred with forks and serve over rice or potatoes