Make It At Home // Southern Wife Everyday Life and Collab Mix It and Go

 Brown Gravy Mix

Ingredients
1/4 cup flour
1 T beef bouillon granules
1 tsp onion powder
1 tsp garlic powder
1/4 tsp black pepper
Dash of dried parsley

This makes 2 cups of brown gravy mix. Put the dry mix into a plastic baggie for future use.

To Prepare:
Mix the dry gravy mix with 2 cups of cold water in a saucepan. Whisk until smooth. Heat at medium until the sauce thickens. Then.. nothing! You're done! Serve over potatoes, rice, or whatever floats your boat.

To make a large amount for storage)

2 cups flour
1/2 cup beef bouillon granules
3 T onion powder
3 T cup garlic powder
2 tsp black pepper
1 T dried parsley

Mix it all together; when you want to make 2 cups of gravy, portion out about 3/8 up a cup or 6 tablespoons. When you want to make 1 cup of gravy, simply portion out about 3 tablespoons of the dry mix.

Homemade Ranch Seasoning Mix

Ingredients

• ▢½ cup Dry Buttermilk Powder
• ▢3 tablespoons dried Parsley
• ▢1 tablespoon granulated Garlic
• ▢2 teaspoons granulated Onion
• ▢2 teaspoons dried Dill weed
• ▢1 teaspoon dried Onion Flakes
• ▢1 teaspoon dried Chives
• ▢1 teaspoon kosher salt
• ▢½ teaspoon ground black pepper
• ▢½ teaspoon granulated sugar

Instructions

• Whisk all ingredients in a small bowl. Store, refrigerated, in an airtight glass jar up to 1 month.
• To make Ranch Dressing: combine 1 tablespoon seasoning mix with ½ cup mayonnaise and ½ cup whole milk. Whisk to combine and refrigerate, covered, 30 minutes. Stir when ready to use.
• To make Ranch Dip: combine 2 tablespoons seasoning mix with 16 ounces sour cream. If time (and for the best flavor) refrigerate, covered, 1 hour before serving. Stir before serving.)

Onion Soup Mix 

Ingredients

• ½ cup dry onion flakes
• 3 teaspoons parsley flakes
• 2 teaspoons onion powder
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon sugar
• ⅛ teaspoon black pepper

Instructions

1. Combine all ingredients in a small bowl. Mix well.
2. Store in an airtight container.

Notes

 If using this is as a replacement for a package, use 5 tablespoons of this easy-to-make mix.

Hot Cocoa Mix

INGREDIENTS

• 3 cups (405 g) dry nonfat or whole milk powder (see note)
• 2 cups (228 g) powdered sugar
• 1 ½ cups (128 g) cocoa powder, dutch-process or natural unsweetened (see note)
• 1 ½ cups (255 g) finely chopped white chocolate or white chocolate chips (see note)
• ¼ teaspoon salt

INSTRUCTIONS 

• Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months. (If your food processor is large enough, ditch using an extra bowl and throw all the ingredients in the food processor at once.)
• To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or almond milk (water works ok but the hot chocolate isn’t as creamy or flavorful). Top with whipped cream or miniature marshmallows, if desired.

NOTES

Milk Powder: my favorite dry milk powder is a whole milk kind I get on Amazon here, but I also use nonfat dry milk powder when I’m out of whole milk powder (favorite brands are Bob’s Red Mill or Carnation). After years of making this stuff, it’s important to note that quality/taste matters with all of the ingredients.

Brands: if you are using a milk powder with a fake/strange after taste, that’s going to come through in the hot chocolate. Same with cocoa powder and white chocolate. Use a brand that you love – my favorite batches of this mix are made with part natural, unsweetened cocoa powder (Hershey’s brand, usually) and part Dutch-process cocoa (Ghirardelli dark cocoa powder, Droste brand, Trader Joe’s brand, etc). 

White Chocolate: I do often use white chocolate chips when I don’t have white chocolate bars on hand, but they never mix quite as well in the food processor, so I recommend using the white chocolate bars, if possible (NOT almond bark or candy coating). The grocery stores in my area all carry the Ghirardelli white chocolate (here’s a visual for reference), and it blends up nicely in this mix. 

Copycat Rice-A-Roni Ingredients

• 1 cup, Spaghetti Noodles (broken into ½” pieces)
• 1 cup, Uncooked Long Grain Rice
• 1 tsp, Parsley Flakes
• ½ tsp, Pepper
• 2 Tbsp, Chicken or Beef Bouillon Granules
• 2 Tbsp Butter
• 2 Cups Water

Mix all ingredients together and store in a container.

Copycat Rice-A-Roni Directions

1. In a saucepan on medium heat add 2 Tbsp Butter and Rice-a-Roni mixture.
2. Saute until pasta and rice begin to brown, stirring constantly.
3. Add 2 cups of water and simmer until liquid is completely absorbed.

Homemade Pizza Rolls

Homemade Pizza Rolls Ingredients

• Homemade Pizza Dough (Pillsbury pizza dough works too if you want to buy that instead)
• 1/3 cup, Pizza Sauce
• 1/3 cup, Mozzarella (shredded)
• 1/3 cup, Diced Pepperoni
• Pizza Fillings: Mushrooms, Black Olives, Onions
• 1 Egg
• 2 Tbsp, Water (for egg wash)

Homemade Pizza Rolls Directions

1. Prepare homemade pizza dough.
2. Preheat oven to 400°.
3. On a well-floured surface roll your dough into a large rectangle about 1/8” thick. Use a pizza cutter to cut rectangles to desire size.
4. Top each one with about a ½ tsp of sauce, a sprinkle of cheese, pepperoni, and other toppings.
5. Fold dough over and crimp closed on the three open sides, using a fork to press them together.
6. Add rolls to parchment lined or greased baking sheet.
   I use a thin spatula to lift the rolls without breaking.
7. Brush each roll with the egg wash to give it a crispy and golden exterior.
8. Bake for 12-15 minutes until light golden brown.

I promise, these pizza rolls may not look like the convenience version but my teens say they taste even better!

homemade pizza dough

PIN RECIPE

PRINT RECIPE

☆☆☆☆☆

 

No reviews

• Author: Andrea Deckard

ingredients

SCALE

• 4 cups, All-Purpose Flour
• 1 Tbsp, Salt
• 2 ¼ tsp, Active Dry Yeast
• 2 Tbsp, Sugar
• 3 Tbsp, Extra Virgin Olive Oil
• 1 ¾, Warm Water

Cook Mode Prevent your screen from going dark

instructions

1. In a small bowl combine water, yeast, and sugar. Allow to sit 5 minutes or until foamy.
2. Combine flour, and salt in mixer, fitted with a dough hook.
3. Pour yeast mixture into flour mixture and knead on low for 8-10 minutes. Alternatively you can do it by hand for the same length of time.
4. Set dough in a lightly greased large bowl, cover with a clean dry towel and allow to rise for one hour.
5. Punch down the dough (just a couple jabs will do). Divide dough in half, and shape into 2 dough balls.
6. Let dough rise another hour.

Freezing Homemade Pizza Dough

Skip the 2nd rise (Step 6) and place in a freezer bag that has been lightly coated in oil, pressing out all the air and seal tightly. When ready to bake thaw pizza dough for about 2 hours on counter, roll out into pizza shape.

Homemade Pizza Dough Bake Time

Preheat oven to 450°. Top with your preferred toppings and bake for 12-15 minutes.

Spanish Rice Mix Recipe

 COURSE MAIN

 CUISINE AMERICAN

 PREP TIME 5 MINUTES

 COOK TIME 15 MINUTES

 SERVINGS 22

Ingredients

  

• ½ cup uncooked spaghetti
• ¾ cup rice
• 1 teaspoon salt
• 1 teaspoon minced onion
• 1 tablespoon dried tomato powder
• ½ teaspoon chili powder

Instructions

• Mix all of the ingredients together and store in an air tight container or jar in your pantry until ready to use.
• When you are ready to make the Spanish Rice, brown 2 tablespoons butter in a skillet. Add the Spanish Rice Mix and 2 Cups of Chicken or Vegetable Broth or Stock. Cook, stirring constantly, until rice is fully cooked.

HERITAGE WAYS HOMESTEAD

Mrs. Katie's Chili Seasoning Mix Recipe Yields about 2 dry quarts 3 1/2 cups minced dry onions 2 cups chili powder 2/3 cup flour or equivalent thickener 1/2 cup sugar or substitute 1/2 cup salt 1/2 cup minced dry garlic 4 T. cumin 3 T. dried oregano 2 T. dried red pepper flakes 1 T. ground cloves

Homemade Grain Free (Gluten Free) Pancake Mix

Constance Smith – Cosmopolitan Cornbread

NGREDIENTS

  

• 6 cups fine, blanched almond flour
• 2 cups coconut flour
• 2 Tb baking soda
• 4 tsp cream of tartar
• 1 1/2 tsp fine salt

INSTRUCTIONS

 

• Sift all of the ingredients into a mixing bowl. Stir well with a whisk to thoroughly combine all of the ingredients.
• Store in an air-tight container. This mix will stay good for up to a month in the pantry, or up to six months if stored in your refrigerator.
• To use the mix, see the notes below.

NOTES

For Pancakes:

• 2 cups Pancake Mix
• 6 eggs
• 1 c coconut milk
• 1/4 c melted coconut oil
• 1/4 c honey (omit for keto)
• 1 tsp vanilla extract

1. Combine all of the ingredients in a blender, and blend until smooth.
2. Cook on an oiled griddle or skillet over medium heat, 2-3 minutes per side or until golden.

For Waffles:

Prepare the batter the same way you do for pancakes. Cook in a waffle iron according to manufacturer’s instructions.

For Muffins:

• 2 eggs
• 2 Tb lemon juice
• 1/3 c ghee, softened
• 1 tsp vanilla extract
• 1/3 c honey
• 1/2 c warm water
• 1 3/4 c Pancake Mix
• 1/4 tsp cinnamon
• 1/4 tsp ground nutmeg

1. Preheat your oven to 350 degrees.
2. Combine all of the ingredients in a blender, and blend until smooth.
3. Gently fold in 1/2 c blueberries, cranberries, or chocolate chips.
4. Pour the batter into a muffin pan that is lined with papers.
5. Bake for 20 – 25 minutes or until the muffins test done with a toothpick.
6. Transfer to a rack and cool. (Makes 10 standard muffins)