Some Neat Gift Ideas - You Make Yourself

Affordable Wall Art

Country Soap and Lotion Dispensers

Homemade Bookmarks

Easy to make Hat Organizer

Kids Apron, Chef hat & baking tray

For Girls (but not small ones!) - Button Rings

Almost no sew Tutu

Sweater Mittens New gift, recycled material!

Crochet Dishcloths Who wouldn't love a bundle of colorful dishcloths!

Lots of "free" CDroms lying around??? Check out Make Stuff










Stumble It!

Hershey's Chocolate Syrup - MYO

Hershey's Chocolate Syrup

1/2 cup Hershey's Cocoa
1 cup granulated sugar
1 cup water
1 teaspoon vanilla extract
Dash of salt

Combine cocoa, sugar and salt in a saucepan. Add water, and mix until
smooth. Bring this mixture to a boil. Allow it to boil for one minute,
being careful that it does not boil over. Remove from heat and let
cool. When cool, add vanilla extract.

Stumble It!

Oatmeal Packets

Just got this one from our recipe world group at yahoo groups... Sounds perfect for the frugal MYO crowd!!!  My only issue is with the fruit & cream option - I don't think adding powdered milk will make it very creamy, I would probably add some non dairy creamer as well as the dry milk powder.

Oatmeal Packets

Source: Make Your Own Groceries by Daphne Metaxas Hartwig

Servings: 8
3 cups quick-cooking oats, divided
Salt
8 plastic sandwich bags

Put 1/2 cup oats in a blender and whirl at high speed until powdery;
reserve in a small bowl and repeat procedure with an additional 1/2
cups oats. If you're using a food processor, powder the 1 cup of oats
in one motion.

Into each sandwich bag put 1/4 cup unpowdered oats, 2 tablespoons
powdered oats, and a scant 1/4 teaspoon salt. Store in a box or
airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir
and let stand for 2 minutes. For thicker oatmeal, use less water; for
thinner, use more water.

Apple-Cinnamon:
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 2
tablespoons chopped dried apples.

Sweetened:
To each packet add 1 tablespoon sugar.

Cinnamon Spice:
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and a
scant 1/8 teaspoon nutmeg.

Raisins and Brown Sugar:
To each packet add 1 tablespoon packed brown sugar and 1 tablespoon
raisins.

Wheat Germ:
To each packet add 2 tablespoons any kind of wheat germ.

Fruit and Cream:
To each packet add 1 tablespoon dry milk and 2 tablespoons dried fruit.

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Homemade shake-n-bake

This is one I have been using a lot lately & I just threw it together, no real recipe. I tried the "shake-n-bake" recipe I posted before & I found that the only thing that would stick was the flour, so that was the first ingredient to go!

Bread crumbs (mine are currently unseasoned, and store bought, I'll make my own next time)
Milled Flax Seed (got it at our Walmart Super Center, it adds a nutty taste)
Lawry's Poultry Rub (We had a bottle left over from a fundraising BBQ)

In a container with low sides (I use my rectangular glass baking dish) I mix a couple handfulls of the brea crumbs with about 1/4 c of the flax seed & probably a tablspoon of the Lawry's. Then I just roll whatever I want breaded & bake as usual. We had this on Pork chops last night & Drumsticks a couple weeks ago.

Thursday Thirteen #1

For my first Thirteen I thought I'd give my 13 favorite MYO recipes.

13)
Wheat Bisquick Mix
4 c. whole wheat flour
4 c. all-purpose flour
1/3 c. baking powder
4 tsp salt
1/2 c. sugar
2 c. shortening
1 1/4 cups powdered milk
Measure all ingredients into a bowl and blend very well. This mix lasts better if you vacuum seal it and freeze it to maintain the freshness of the wheat. I'd also add 2 Tablespoons of milled flaxseed.

12)
I haven't had to use this one yet, but buying it is SOOOO expensive MYO is the way to go!

Almond paste
1 lb blanched almonds
3 tbs lemon juice
1 c water
2 c sugar
Process almonds until fine. Add lemon juice. Cook water & sugar until 240F on a candy thermometer. Add to ground almonds. Mix well. When cool enough to handle knead until smooth. Cool. Pack in jar, cover & store at least 1 week to ripen. Makes 2 lbs.***If paste is too stiff after storage, place in top part of double boiler and heat over hot but not boiling water until it is soft enough to handle.

11)
Self-Rising Flour
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Combine. Makes 1 cup.

10)
This may be more trouble than savings, but in a pinch...

WON TON WRAPPERS
1 1/2 C. flour
1 tsp. salt
1 egg
2 T. water
Mix well and knead on a floured board. Cover and let stand for 15 minutes. Roll as thin as paper. Cut into 3-inch squares.

9)

Egg Beaters
2 egg whites
1 T. dry powdered milk
Drop or two of yellow food coloring
Mix all together until blended. Keep refrigerated.
Do not make more than 1 cup full at a time because it does not keep well.

8)
I have used this one, recently! Only works if you have dry powdered milk on hand...

Evaporated Milk
1 cup plus 2 tablespoons dry powdered milk
1/2 cup warm water
Blend well.

7)
I have not made the dressing with this, but I use the mix regularly in cooking.

Ranch-Style Dressing Mix
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder

Salad Dressing
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk

Put crackers through blender on high speed until powdered. Add parsley,minced onions, and dill weed. Blend again until powdered. Dump into bowl.Stir in onion salt, garlic salt, onion powder, and garlic powder. Put intocontainer with tight-fitting lid.Store dry mix at room temperature for 1 year. Makes 42 1 tablespoonservings.

To use mix--Combine mix, mayonnaise, and buttermilk.Yield: 1 pint.

6)
Homemade Shake and Bake
1 cup bread crumbs
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons poultry seasoning
1 teaspoon paprika
salt and pepper to taste
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well. To Use: Preheat oven to 375 degrees. Place one cup mix in a plastic bag. In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag. Place on a baking pan and bake for appropriate time (depending on the chicken you're using-as a little as 20 minutes or up to an hour for bigger, bone-in pieces).

5)
I will be making this one soon, as we are running low.

CHOCOLATE SYRUP
1 cup cocoa powder
3/4 cup granulated sugar
3/4 cup light corn syrup
1 cup cold water
1/4 teaspoon salt
2 teaspoons vanilla extract
Combine all ingredients, except vanilla extract. Cook over medium heat, stirring constantly. Bring to a boil and boil for 3 minutes.Remove from heat and add vanilla extract. Refrigerate.Makes about 1 pint.

4)
Not as good as the real thing, but better than store bought

PANCAKE SYRUP
3 cups sugar
1 1/2 cups water
1 tsp. vanilla
1 tsp. maple extract.
Bring to a rolling boil, stirring until sugar dissolves. Turn off burner andallow to cool before putting into a bottle. I use a squeeze bottle. Syrup israther thin, but thickens in the fridge.

3)
RASPBERRY COCOA MIX
3 cups instant hot cocoa powder (store bought or MYO)
1 pkg unsweetened raspberry koolaid (0.13 oz size)
Use 2 heaping TBSP to 1 cup hot water.

2)
Not sure why it's Russian tea but it is yummy on a cold evening!

RUSSIAN TEA
1 cup instant tea mix (unsweetened and no lemon)
2 cups dry tang powder
1 pkg lemonade, unsweetened powder
1 cup sugar
1 TBSP nutmeg
1 TBSP allspice
1 TBSP cinnamon
Mix all ingredients together and store in air tight container. To use, place1-2 rounded teaspoons of dry mix to 1 mug of hot water.

1)
I can't locate my regular method recipe, but I have made this one as well. It toasts just like an english muffin, my favorite breakfast! YUM

ENGLISH MUFFIN BREAD (makes GREAT toast!)
1 cup + 2 tbsp (9 oz) water
1 tbsp honey
2 1/2 cups unbleached all-purpose flour
3 tbsp powdered milk
1 1/2 tsp salt
1/4 tsp baking soda
2 tsp yeast D
ump it all in the bread machine, regular white bread settings. Once it cools, it cuts best with an electric knife if you have one (I use it for slicing all my breads).

More MYO Recipes

I created the hot cocoa mix recipe from several I had found online. I am a coffee nut, fanatic, slightly obsessed... I am glad that I don't live or work any where's near a Starbucks & I am too big a snob to go for the icky convenience store ones regularly (maybe in a moment of desperation!!!) SO the tons of mochas & lattes & creamer recipes I have collected get used frequently!!!

Hot Chocolate Mix
4 cups dry milk
1 cup unsweetened cocoa powder
2 cups sugar
½ tsp salt
1/2 cup non dairy powdered creamer
1 tsp instant coffee (optional)

Mix ingredients and store in an air-tight container. Use 1/4 cup mix per cup of boiling water. Makes 20 cups total.

I have made this with mini marshmallows and or mini chocolate chips. I store mine in a zip lock bag. This is also good with a peppermint candy cane stir stick.

Gingerbread Coffee Creamer
2 cups Coffemate Powdered Creamer
1/2 c. packed DARK Brown sugar
1 tsp ginger
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 tsp ground cloves
Blend well, store in zip lock bag. Add 1 Well Rounded tsp to Hot Coffee or Tea.

Mocha Mix
¼ cup powdered non-dairy coffee creamer
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
¼ cup instant coffee
Blend this dry mix in a blender. Use 1 tablespoon of mix to 6 ounces boiling water. Makes 16 servings.

To show that I have other yummy things to offer, besides COFFEE or chocolate!!! We use this all summer on grill food!
Essence (Emeril's Creole Seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Lazy Saturday

I was going to post about Goal 2 of 2007, but I'm just not inspired. Soooo, I'm gonna share my Gingerbread Latte Recipe with you. It's a copy of Starbucks, I think, anyway it's still YUMMY!!! I use it in regular coffee too, not 1/4 cup but to taste (I go about 1 Tbs or so, depending on stregth of coffee). (It was also good with my home made hot chocolate mix...)

So make this at home & save the $5 you'd spend!

Gingerbread latte

Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)

Garnish
whipped cream
ground nutmeg

1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the > mixture could easily bubble over.
2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.
3. Make a double shot of espresso (1/2 cup), using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk.
4. Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.
5. Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg. Makes 1 grande latte (16 ounces).

Day 2! Make Your Own AKA MYO!

Today I was thinking about an ebook I have http://www.budget101.com/Ebooklet/EBooklet_Fam4.pdf

I have learned so much from this type of web information! Everyone has at some point had to cover emergency unforseen expenses. "They" keep telling us to save at least 3 months salary, but "they" also tell us that very few of are actually doing it. "They" also tell us that we have to spend tons of moneyon Christmas gifts & decor & travel &&&&&&& the ands just keep coming! So how do we make it through another holiday season, or winter blizzard season with out wrecking our finances? Smart shopping, planning ahead, making our own snacks & mixes.

Don't get me wrong, I fall prey to the "I'm too busy to cook tonight, let's order a pizza..." But I know that when I have my freezer stocked with good & quick meals, I am more likely to run down & grab a tray, than I am to pick up the phone & spend $20 on pizza & breadsticks.

I have been getting emails from http://www.30daygourmet.com/ I have even purchased the software, so I can download all the yummies to my computer (I think I have failed to mention my addiction to recipes...sorry!). It is a great help in planning my cooking days & I can even add my own recipes.

Of course I have files upon files of recipes I have collected over the years. Most of the ones I actually use focus on the feeding my family for as little $ as possible. So my first step was to stop buying all of the prepackaged convenience foods, at least at full retail. I try to make as many things from scratch as possible. Make Your Own (MYO) has been my way of life for a long time! Granted MYO Oreos aren't nearly as yummy, but that's what sales & coupons are for! I do like that in making my own mixes I know what goes in them, I can toss in a few tablespoons of ground flaxseed, or add some secret whole wheat. I can take out some of the salt & know that I'm not adding in any preservatives.

I buy my baking supplies in bulk. I buy 25 pounds of flour at a time, 10 pounds of sugar... I know we all don't have the storage space, but I found a bunch of cheap large plastic containers at "dollar stores" to keep my stash fresh. I have noticed these larger sizes creeping into our local grocery stores, but you need to read the labels! Sometimes larger isn't always cheaper. I go every 6 months or so to our wholesale club (I do have a membership, but we also own businesses, deduction!). I know how hard it is to get through one of those monster stores & not kill your months budget, but I go prepared, stick with what I need & always allow myself some flexibility, but not lots. Frequently they have great deals on something I use, or oh yeah while we are here we should pick up printer ink.... It happens to us all!

So about once a month I dig out the recipes & start going. I make pancake mix, bread mix (for the bread machine), biscuit mix (ie bisquick), hot cocoa mix, sometimes cake or brownie mix. I store most of these in plasctic containers with flip lids that I bought at our local "dollar" store (not one of the everything for a dollar ones).

I also use this time of year to stock up on baking supplies for the rest of the year. We are lucky to have an Aldi here, they offer no brand goods at a fraction of the cost, so I buy my cocoa, corn syrup, nuts, baking powder, soda, etc from there.

So here are a couple of my favorite MYO recipes...

Potato Bread Mix (1-1/2 pound loaf)

I make multiple batches of this recipe, I just measure ingredients into zip lock bags.

3 1/4 cups bread flour
1/2 cup Dry Potato Flakes
1 Tbsp. White Sugar
1 1/2 tsp. Salt
Place the above ingredients into a large (gallon) sized zip baggie and seal.
To make the bread later, you will need the following additional ingredients:
1 1/4 cups Warm Water (110 degrees F)
2 Tbsp. Vegetable Oil
2 3/4 tsp. Active Dry Yeast (1 pkg.) Or 2 3/4 tsp. Quick Acting Active Dry Yeast (1 pkg.)
Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last.
Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. You should store these mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.

Crescent Rolls

This is the recipe I use when I need Crescent Rolls, it is easy to make and very good. I will probably never buy Crescent Rolls again.
This recipe equals two packages of rolls.
1/2 cup milk
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp. salt
1 pkg. yeast
1/2 cup warm water
1 large egg, lightly beaten
3-1/2 to 4 cups flour
Dissolve yeast in warm water, let stand 5-10 minutes until foamy. Heat milk until bubbles appear around the edges. Combine butter, sugar and salt. Cool to lukewarm. Add yeast and egg into milk mixture at low speed. Beat in 2 cups flour until smooth. Beat in enough remaining flour to make soft dough. Knead a little. Let rise one hour. Punch down and divide dough into two parts. Cover and let rest 10 minutes. Roll out each ball to a 12 inch circle, cut each one into 8ths. Roll from wide end to the point. Lay on greased sheet and let rise 30 minutes. Bake at 400 degrees. Makes 16 rolls or equal to two containers of Crescent Rolls. You can use this dough in any recipe calling for Crescent Rolls, they are fluffier and nicer to work with than what you buy. If I only need half of the recipe in a recipe than I make rolls with the other half.


Ranch-Style Dressing Mix
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid.Store dry mix at room temperature for 1 year. Makes 42 1 tablespoon servings.To use mix--Combine mix, mayonnaise, and buttermilk.
Yield: 1 pint.

Self-Rising Flour
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Combine. Makes 1 cup.