Thursday, December 22, 2011

As promised - Homemade Mix Recipes

Why buy it when it's so easy (and healthier) to make it from scratch?

This is my largest mix recipe.  If you don't want a gallon of it, I suggest you scale down the recipe!

8 Cups powdered milk
6 Cups corn starch
1-1-2 Cups powdered chicken or vegetable bouillon (or 64 bouillon cubes that have been pulverized - I use my Magic Bullet and it works great)
8 TBSP onion granules
2 tsp dried basil
2 tsp dried thyme
2 tsp garlic powder (not garlic salt!)
3 tsp ground black pepper

Mix well and store in airtight container.  To use:  Combine 1/3 Cup mix with 1-1/4 Cups or cold water.  Put in pan and whisk while heating until it thickens.  Soup will be thick as if it just came out of a can (thus the 'condensed' part of the name). At this point, just use it as you would use a can of condensed soup.  You can also add ingredients to make flavored soups.  The first time I made this, I sauteed some celery and added it to the soup with some milk and it was delicious cream of celery soup.  Other times I have added mushrooms, chicken, or nothing if I was just using it in "Special Chicken".  Some people call it "crock pot chicken", let me know if you want the recipe.  It's my kids' favorite meal, and it's super easy to make!

Time saving tip: I write the name of the mix along with the usage directions right on the jar - either on the lid or on a label on the side.  Yes, masking tape does make a pretty good label!

4 TBSP chili powder
4 TBSP paprika
2 TBSP ground cumin
2 TBSP coarse sea salt
1 TBSP ground black pepper
1 tsp garlic powder
1 tsp granulated onion
1/2 tsp crushed red pepper flakes (this is for mild taco seasoning, add more if you like it HOT)
1/2 tsp dried oregano
1/2 tsp granulated sugar

Mix well (I whirl it in my Magic Bullet) and store in airtight container.  To use:  Add 2 TBSP plus 1/2 Cup water per pound of cooked meat and simmer until water evaporates.

Money saving tip:  To stretch ground beef, turkey, etc. -  Reconstitute 1/2 Cup TVP in hot beef or chicken broth and add it to the meat.  Just make sure to add a little more taco seasoning, too.  I have been doing this for years in tacos and spaghetti, and my kids don't even know!

5 TBSP garlic powder
5 TBSP granulated onion
5 TBSP granulated sugar
5 TBSP dried parsley
3-1/2 TBSP coarse sea salt
3 TBSP dried oregano
5 tsp lemon pepper
5 tsp dried basil
1-1/4 tsp dried thyme
1 tsp celery SALT

Mix well and store in airtight container.  To use in recipes:  2 TBSP equals 1 packet of store bought mix.  To make zesty Italian dressing:  Combine 2 TBSP mix with 1/4 Cup vinegar, 2/3 Cup vegetable oil, and 2 TBSP water.  Shake well.

This is my smallest mix recipe.  I find that it works better to make this in individual batches, so I either make it as-needed, or I make up several batches, each in their own small zipper baggie.  If you like the old "Uncle Dan's Southern" mix, you will like this.

1 TBSP dried parsley
1 tsp dried minced onion
1/2 tsp salt
1/2 tsp MSG
1/8 tsp garlic powder

To use as dressing:  Add mix to 1 Cup mayonnaise and 1 Cup milk or buttermilk.  Mix well.
To use as dip:  Add mix to 1 Cup mayonnaise and 1 Cup sour cream. Mix well.

5 Cups all purpose flour
2 Cups powdered milk
1/2 Cup cornstarch
13 pulverized chicken bouillon cubes
1-1/2 tsp poultry seasoning
1 tsp cracked black pepper

Mix well and store in airtight container.  To use:  Combine 1/3 Cup mix with 2 Cups milk or cold water.  Put in pan and whisk while heating until it thickens.  This is good on mashed potatoes (and chicken fried steak - yum!) or add cooked sausage and serve this over biscuits (also yum!).

This is basically the same as my country gravy mix, but without the spices.  Use it in place of a roux when starting a white sauce.  I love it for bechamel, cheese sauce (think: macaroni and cheese), and Alfredo sauce, especially.

5 Cups all purpose flour
2 Cups powdered milk
1/2 Cup cornstarch

Mix well and store in airtight container.  To use:  Combine 1/3 Cup mix with 2 Cups milk or cold water.  Put in pan and whisk while heating until it thickens.  Add salt, pepper, and other spices to taste.


7.5 Cups all purpose flour
3/4 Cup vegetable shortening
1/4 Cup baking powder
2 tsp salt
2 tsp granulated sugar

Combine all ingredients until shortening is completely incorporated.  You can use a pastry cutter, but I find that it's faster and easier to just use clean hands (take off your jewelry first!).  You'll know you're done when you can't feel any shortening and the mixture holds together when you squeeze it into a ball.  Store in airtight container.  To use:  use in place of store bought biscuit mix (ie: Bisquick) in any recipe.

I have more recipes, but they are on my old computer.  If you want them, let me know and I'll pull 'em up and do another post.



  1. Are these recipes shelf stable or do they need to be stored in the reefer? Thanks SO much for posting these recipes. You are the BEST!

  2. They are shelf stable! They might last longer refrigerated, but there is nothing in them that needs to be refrigerated for safety. I keep mine in the pantry and we go through them pretty fast. Probably have to restock every 4 to 6 months for most things. If you try them, I hope you'll let me know what you think!

  3. Hey, Lisa! You should blog more...this was very interesting and useful! Smiles, your aunt Maria

  4. I just found you and I would love more recipes

  5. Great recipes and tips, thanks! And more would be great too :-)

  6. Replies
    1. TVP stands for Texturized Vegetable Protein. :-)

  7. Would love to 'pin' this page for easy reference. Great looking recipes. Look forward to giving them a go :-)

  8. How many "servings" do you think can be made with the gravy mix?

    1. This comment has been removed by the author.

    2. If you made up an entire batch of this gravy it would be about 96 servings of 1/2 cup each.

    3. This comment has been removed by the author.

  9. I didn't know you could buy msg by itself. Is it extremely important to be able to make the recipe?

    1. You can buy MSG either in the spice aisle or more often it will be in the asian foods section of most supermarkets. It is a form of salt, so you can experiment with using salt to replace it, but it does give a particular flavor that would be noticed if left out.


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