Category: Homemade Mixes

Healthy Sugar Free Homemade Coffee Creamer

Post author By Sharon
Post date January 2, 2016
No Comments on Healthy Sugar Free Homemade Coffee Creamer

Healthy Sugar Free Homemade Coffee Creamer

Do you love coffee creamer, but are looking for a healthy sugar free version? Here is your solution. Make your own homemade healthy sugar free coffee creamer, with just three ingredients.

My personal coffee creamer dilemma came about with our moving from the US to Australia, where there is no such thing as International Delights Coffee Creamer. We were having coffee creamer withdrawals, so I looked around online for homemade coffee creamer recipes and started making it myself.

Here is the recipe for homemade coffee creamer that I originally started with. That recipe is very delicious, and uses sweetened condensed milk, which is fine for my trim husband, but for this health conscious girl, I could never bring myself to use it. I really try to avoid sugar and watch my weight, so I needed a healthier solution.

This recipe is the solution to my coffee creamer problem. It uses Stevia to sweeten the milk, rather than sugar.

Here’s my healthy sugar free coffee creamer recipe:

Vanilla Coffee Creamer Ingredients:

1 liter whole milk (about 5 cups) or fat free half & half
4 tablespoons Stevia
2 tablespoons Vanilla extract

Whisk the ingredients together in a bowl and use a funnel to pour into a container. Make note of the expiration date of your milk, and use the creamer by that date.

You can make other flavor combinations by switching out the vanilla for other extracts & spices.

Pumpkin Pie Spice Creamer:

2 tablespoons maple extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Almond Joy Creamer:

2 tablespoons chocolate extract
1 teaspoon almond extract
1 teaspoon coconut extract

You can experiment around with different flavor combinations. Those listed above are my favorites, but you can make it your own, to suit your taste. 🙂

Remember to Pin this recipe on Pinterest! This is the direct link.
SHARE on Facebook so your friends can get healthier too!

Here’s to a happy and healthy new year, started each morning with coffee and healthy sugar free homemade coffee creamer!

Sharon Springfield

Tags coffee, coffee creamer, healthy, sugar free

Breakfast Homemade Mixes

Homemade Vanilla Coffee Creamer

Post author By Sharon
Post date August 8, 2015
1 Comment on Homemade Vanilla Coffee Creamer

When we moved to Australia, from the US, I had no idea that I’d not be able to get my favorite French Vanilla Coffee Creamer that I loved and used daily in the US. Thank God for Pinterest and the recipe that I modified a bit to suit my taste. Now I think I can survive here with this delicious homemade coffee creamer that makes me feel right at home.

All you need to make this coffee creamer recipe is:

1 Liter of whole milk
1 can of sweetened condensed milk
4 teaspoons of vanilla extract

Pour everything into a bowl and whisk it up. Transfer to a jar with a lid or a bottle like mine if you can find one. I got this at a kitchen wares store.

Bear in mind that since you are using fresh milk, this will eventually expire. Take note of your milk’s expiration date and use up your creamer by that date.

You could try other flavored extracts to switch it up. I plan to try coconut and almond soon. 🙂

Tags coffee creamer, homemade, vanilla

Homemade Mixes Soups

Homemade Cream Of Chicken Soup Mix

Post author By Sharon
Post date January 4, 2014
2 Comments on Homemade Cream Of Chicken Soup Mix

Homemade Cream of Chicken Soup Mix

Forget the canned soups, now you can make your own homemade cream of chicken soup mix. Just keep the powdered soup mix in an airtight container and whenever your recipe calls for Cream of chicken soup, just scoop out some of your homemade soup mix and quickly mix up just the right amount for your recipe. It’s less expensive than buying the canned soups and tastes great!

Cream of Chicken Soup Mix Recipe:

1 cup non-fat dried milk powder
3/4 cup cornstarch
1/4 cup bouillon granules (if using cubes, crush into powder)
4 Tablespoons dried minced onion
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon parsley
1 teaspoon fresh ground pepper

Combine all ingredients in an airtight container, such as a Mason jar. Keep in your pantry until ready to use.

To use, mix 1/3 cup of the soup mix with 1 1/4 cup water. Cook until thickened.

For extra creamy, use half & half instead of the water and stir in 1 tablespoon butter after you’ve thickened it.

*You can do this in the microwave. Whisk water and mix into a glass mixing bowl or large Pyrex measuring cup. Microwave on high for 2 minutes, whisking every 30 – 45 seconds or until it’s thickened.

Try different flavors by switching the chicken bouillon for beef or other flavors.

Homemade Cream of Chicken Soup Mix

Sharon Springfield

Tags Chicken, mix, soup

Dressings Homemade Mixes

Homemade Ranch Dressing Mix

Post author By Sharon
Post date January 4, 2014
3 Comments on Homemade Ranch Dressing Mix

This recipe for Homemade Ranch Dressing Mix is a great substitute for the Hidden Valley ranch mix that is used in many recipes. It’s really easy to mix up in your mini-chopper and keep in the fridge until ready to use.

1/3 cup dry buttermilk powder
2 Tablespoons dried parsley
1 1/2 teaspoon dried dill weed
2 teaspoons garlic powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt

Pulse in food processor until well combined, or you could mix by hand.

Store in an airtight container in the refrigerator.

**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.

Homemade Ranch Dressing Mix

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Pin it on Pinterest! http://www.pinterest.com/pin/280278776783400684/

Sharon Springfield

Tags homemade, mix, Ranch, Salad Dressings

Chicken Homemade Mixes

Homemade Shake & Bake Chicken

Post author By Sharon
Post date September 25, 2011
No Comments on Homemade Shake & Bake Chicken

1 1/2 c. unseasoned bread crumbs

1/2 c. all purpose flour

2 tsp. celery salt

2 tsp. onion salt

2 tsp. paprika

1/2 tsp. pepper

Mix ingredients together. Store in a covered container. Does not need refrigeration. Makes 2 cups (enough for 8 pieces of chicken).

OVEN FRIED CHICKEN:

1 (2 lb.) cut up frying chicken

Oven frying mix

Rinse chicken in cold water. Dredge chicken pieces in oven frying mix. Spray cookie tin with cooking spray. Place chicken skin side up on cookie tin. Bake in a preheated 375 degree oven for 50 minutes, until chicken is crisp and cooked through. Blot with paper towels and serve immediately. Makes 6 servings.

6 Servings

Beef Casseroles Homemade Mixes

Beef Casserole

Serve with a tossed green salad.

2 (8-ounce) cans crescent rolls, divided

1 1/2 pounds ground beef

1/2 small onion, minced

2 cups (8 ounces) shredded Cheddar cheese

1/2 cup water

1/2 cup chili sauce

2 tablespoons taco seasoning

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic salt

1/2 teaspoon pepper

Toppings:

sour cream, salsa

Unroll 1 can crescent rolls, and press into a lightly greased 13- x 9-inch pan. Bake at 375° for 10 minutes or until lightly browned.

Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in cheese and next 6 ingredients; spoon over crust.

Unroll remaining can of crescent rolls, and shape into a rectangle, pressing perforations to seal; cut into 1/2-inch strips. Arrange strips in a lattice design over beef mixture.

Bake at 375° for 25 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired.

6 Servings

Beef Homemade Mixes Slow Cooker

Slow Cooker Savory Pot Roast

Post author By Sharon
Post date September 12, 2011
No Comments on Slow Cooker Savory Pot Roast

2 1/2 to 3 pounds boneless chuck or rump roast, well trimmed

1 package McCormick® Slow Cookers Savory Pot Roast Seasoning

5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes

1 cup water

Place roast and vegetables in slow cooker. Mix Seasoning and water until blended. Pour over roast and vegetables. Cover. Cook 8 hours on LOW or 4 hours on HIGH. Remove roast and vegetables to serving platter. Stir sauce before serving.

IMPORTANT: For best results, do not remove cover during cooking.

Tip: For a quicker start, trim the meat, assemble ingredients, and cut up the vegetables the night before. (Cover the potatoes with water to prevent browning.) Then refrigerate until you’re ready to start the slow cooker the next day.

Homemade Mixes Soups

Condensed Cream Soup Substitution

Post author By Sharon
Post date September 8, 2011
No Comments on Condensed Cream Soup Substitution

To be used in place of canned soups in casseroles, lower in fat or salt.

2 c. powdered nonfat milk

3/4 c. cornstarch

1/4 c. instant chicken bouillon

2 tbsp. dried onion flakes

1 tsp. basil leaves

1 tsp. thyme leaves

1/2 tsp. pepper

Combine all ingredients and mix well. Store in airtight container until ready to use. To substitute for 1 can, combine 1/3 cup dry mix in 1 1/4 cups cold water. Heat until thickened and add to casserole. 131 calories; 1.4 grams fat.

Homemade Mixes Mexican

Taco Seasoning

1/4 cup dried onion flakes, minced
4 teaspoons cornstarch
2 tablespoons salt
4 tablespoons chili powder
3 teaspoons cumin
1 1/2 teaspoons oregano
3 teaspoons garlic, dried minced
3 teaspoons crushed red pepper flakes
3 teaspoons bouillon, beef

Mix all ingredients well. Store in an airtight container.

Cakes Desserts Homemade Mixes

Basic Cake Mix And Variations

Post author By Sharon
Post date September 8, 2011
No Comments on Basic Cake Mix And Variations

2 1/3 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups white sugar

1/2 cup shortening

2 eggs

1 cup milk

1 teaspoon vanilla extract

For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.

Pour batter into greased and floured 9×13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.

Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.

Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.

Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9×13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

Tags cake, cake mix, desserts, homemade mixes