Ditch the Box - Hot Chocolate

Another installment int he "Ditch the Box" series...This allows you to know EXACTLY what your family is drinking and they are so much healthier & tastier than the store bought mixes.

Hot Chocolate Mix
8 cups nonfat dry milk powder
3 cups sugar
2 cup non-dairy coffee creamer
1 1/2 cup unsweetened cocoa powder
2 (4 ounce) package instant chocolate fudge pudding

Mix all the ingredients together in a food processor and pulse. Store in an airtight container or pour into a mason jar using a funnel. Add 1/4 to 1/2 cup (depending on your cocoa preference) of the mix to an 8 ounce mug of boiling water.

These make GREAT gifts. :)

Just remember, with planning and organization, you CAN do it all.   

Ditch the Box - Instant Oatmeal

Another installment in the "Ditch the Box" series...This allows you to know EXACTLY what your family is eating and they are so much healthier & tastier than the store bought mixes.

This is a two-fer... I'm all about saving money, I mean who isn't right? Well, I love a hot breakfast, but there are so few oatmeal coupons and the instant boxed stuff is cheap, but so FULL of salt and preservatives, so I decided to play around and make my own.

Instant Oatmeal:

42oz container of Quaker Oats 1 minute/instant oats
Snack Sized Ziploc baggies
Whatever add-ins you want

There are 2 sizes you can make, 1/4 c. or 1/2 c. the packets you buy at the store are 1/4 c. each so it's up to you, I always eat 2 packets for breakfast so it was just easier to make each packet a serving for me. For Gwen I make them 1/4 c. since she doesn't eat as much.

Place 1/2 c. oats in a baggie then add in what you would normally put in your oatmeal, cinnamon, brown sugar, chocolate chips, PB2, etc. I usually make mine with 1/2 c. oats and 1.5 TBL brown sugar. For preparing use 3/4 to 1 c. water for the 1/2 c. packets or 1/2 to 3/4 c. water for the 1/4 packets, unless you like it thicker, just adjust to taste.

Since I like mine maple & brown sugar I use 2 tsp maple syrup when I make it as well. I made little packets for those from some candy bags I found. It seems like a little extra work making the baggies, but the flavor is WELL worth it. You can do with any non-dry ingredients, just use the little 2oz ziplock bags made for candies and it works.

Ditch the Box - Salisbury Beef Helper

Another installment in the "Ditch the Box" series...This allows you to know EXACTLY what your family is eating and they are so much healthier & tastier than the store bought mixes.

Salisbury Beef Helper

Ingredients for the pantry kit:
1 1/2- 2 cups uncooked egg noodles
1 sauce packet:  2/3 cup powdered milk
1 Tbp. corn starch
1/2 tsp. pepper
1 tsp. each: Onion Powder
Garlic Powder
1 Tbp sugar

Mix "sauce packet" in a bowl with a whisk, place in small Ziploc bag. Put pasta in gallon bag, place sauce packet inside. You can put the directions directly on the bag or on an index card to reuse next time. I actually printed up 4 cards since I try to keep 4 of these prepared. 
                                          
To cook for dinner:
Fresh Ingredients for cooking day:
1 lb. ground beef (or turkey)
3 cups hot water
1./2 tsp. Worcestershire sauce

Brown ground beef in large skillet, drain grease, add hot water, pasta and contents of sauce packet.  Bring to a boil. Cover and simmer on low about 12 minutes stirring occasionally, until pasta is tender.  Turn off heat and uncover. Let skillet dinner sit for about 5 minutes. This will allow sauce to thicken a bit.

Ditch the Box - "Bisquick"

Another installment in the "Ditch the Box" series...This allows you to know EXACTLY what your family is eating and they are so much healthier & tastier than the store bought mixes.

All-Purpose Quick Mix

 5 lb. bag flour (20 Cups)
4 C. nonfat dry milk powder or buttermilk powder
3/4 C. baking powder
2 Tbsp. salt
1 Tbsp. cream of tartar
5 C. butter flavored Crisco

In a large bowl, sift together the dry ingredients.  With Pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture.  Store in airtight container. Use as you would Bisquick.

Biscuits

3 C. All-purpose quick mix
3/4 C. milk or water

Stir together until blended.  Drop dough by spoonfuls onto baking sheet.  Bake in 450 degree oven for 10-12 minutes or until golden brown. Add 1/3 C. shredded cheese and chopped herbs to dough for a cheesy herb biscuit

Homemade Pop-Tarts Revisited

A couple years ago I shared a "Homemade" Pop-Tart Recipe that was good, but was just as unhealthy as the box... here is one made from scratch with all natural ingredients. 

Crust:
2 1/2 cups all-purpose flour, plus extra for rolling 
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes 
1 teaspoon salt 
1 teaspoon sugar 
6 to 8 Tbsp ice water

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough. Pour out onto a floured counter. Hand knead until it is smooth. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a flour dusted surface to a large rectangle about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. 

For the filling make your favorite pie filling, whatever it is, and once it's all set up and ready to go, blend it in a blender or food processor, then strain through a mesh strainer to get all the chunks out.

A couple options are:

Cherry:

4 cups pitted tart red cherries

1/4 cup cornstarch

1 cup white sugar 

Simmer Cherries 10-15 minutes, In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

Apple: 

3-2/3 cups thinly sliced apples 

1-3/4 teaspoons lemon juice

3/4 cup and 2 tablespoons and 1 teaspoon white sugar
3 tablespoons and 1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups water

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes. 

Blueberry:
3 pints fresh blueberries
1/4 cup white sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon (optional)
1/4 cup water
2 tablespoons cold butter, cut into pieces
1 pint fresh blueberries

Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries. Allow to cool.

Cut dough into pop-tart sized pieces and place some filling in the center of 1/2. Place a non-filled piece on top and use a fork to seal the edges.  Transfer to a baking sheet. Bake pop-tarts in an oven preheated to 350 degrees for 8-10 minutes, or just until the edges begin to brown.

If you want glaze for your pop-tarts, it is super simple:

Glaze

1 c. powdered sugar
1 T. milk
1/2 tsp. vanilla


You can even finish them off with some homemade Sugar Sprinkles. 

I haven't dealt with storing these yet as they tend to go fast in my house, but if I ever do I will be sure to share. Since the ingredients are very "pie" like, I would assume you could just store in an airtight container and reheat if you want. Enjoy!


Just remember, with planning and organization, you CAN do it all.  

Ditch the Box - Cheeseburger Helper

Another installment in the "Ditch the Box" series...This allows you to know EXACTLY what your family is eating and they are so much healthier & tastier than the store bought mixes.

Cheeseburger Helper Mix:

1 1/2 cups uncooked elbow macaroni

1 sauce packet:  

     2/3 cup powdered milk

     1 Tbp. corn starch

     1 tsp. Onion Powder

     1 tsp. Garlic Powder

     1 tsp. sugar

     1 tsp. paprika

Mix "sauce packet" in a bowl with a whisk, place in small Ziploc bag. Put pasta in gallon bag, place sauce packet inside. You can put the directions directly on the bag or on an index card to reuse next time. I actually printed up 4 cards since I try to keep 4 of these prepared.
 

To cook for dinner:

Fresh Ingredients for cooking day:

1 lb. ground beef (or turkey)

3 cups hot water

1 cup shredded sharp cheddar cheese

Brown ground beef in large skillet, drain grease, add hot water, pasta and contents of sauce packet. Bring to a boil. Cover and simmer on low about 12 minutes stirring occasionally, until pasta is tender. During last few minutes of cooking, stir in the cheese; cover and cook final few minutes till cheese is melted.  Turn off heat and uncover. Let skillet dinner sit for about 5 minutes. This will allow sauce to thicken a bit.

Ditch the Box - White Cake Mix

Another installment in the "Ditch the Box" series...This allows you to know EXACTLY what your family is eating and they are so much healthier & tastier than the store bought mixes.

White Cake Mix:
4 c. all-purpose flour
4 c. cake flour
6 c. sugar
1/4 c. baking powder
2 tsp. salt
2-1/4 c. vegetable shortening

Directions:
Combine all the dry ingredients and then cut in the shortening with a pastry knife until it is very fine.  Place in a 1 gallon airtight container.  Store for up to 3 months in a cool dry place.

Make the Cake:

4-1/2 c. white cake mix
3 eggs
1 1/2 tsp. vanilla
1/3 c. melted butter
2/3 c. milk (or heavy cream)

Directions:
In a large bowl mix, eggs, vanilla and oil.  Then stir in the milk.  Place into a 9x13" greased and floured cake pan.  Bake @ 350 for 25-30 minutes or until a toothpick comes out clean when inserted in the middle.

White Cake Mix:

4 c. all-purpose flour
4 c. cake flour
6 c. sugar
1/4 c. baking powder
2 tsp. salt
2-1/4 c. vegetable shortening

Directions:
Combine all the dry ingredients and then cut in the shortening with a pastry knife until it is very fine.  Place in a 1 gallon airtight container.  Store for up to 3 months in a cool dry place.

Make the Cake:

4-1/2 c. white cake mix
3 eggs
1 1/2 tsp. vanilla
1/3 c. melted butter
2/3 c. milk (or heavy cream)

Directions:
In a large bowl mix, eggs, vanilla and oil.  Then stir in the milk.  Place into a 9x13" greased and floured cake pan.  Bake @ 350 for 25-30 minutes or until a toothpick comes out clean when inserted in the middle.

White Cake Mix:

4 c. all-purpose flour
4 c. cake flour
6 c. sugar
1/4 c. baking powder
2 tsp. salt
2-1/4 c. vegetable shortening

Directions:
Combine all the dry ingredients and then cut in the shortening with a pastry knife until it is very fine.  Place in a 1 gallon airtight container.  Store for up to 3 months in a cool dry place.

Make the Cake:

4-1/2 c. white cake mix
3 eggs
1 1/2 tsp. vanilla
1/3 c. melted butter
2/3 c. milk (or heavy cream)

Directions:
In a large bowl mix, eggs, vanilla and oil.  Then stir in the milk.  Place into a 9x13" greased and floured cake pan.  Bake @ 350 for 25-30 minutes or until a toothpick comes out clean when inserted in the middle.

Ingredients:

4 c. all-purpose flour
4 c. cake flour
6 c. sugar
1/4 c. baking powder
2 tsp. salt
2-1/4 c. vegetable shortening

Directions:
Combine all the dry ingredients and then cut in the shortening with a pastry knife until it is very fine.  Place in a 1 gallon airtight container.  Store for up to 3 months in a cool dry place.

Cake Ingredients:

4-1/2 c. white cake mix
3 eggs
1 tsp. vanilla
1/3 c. vegetable oil
2/3 c. milk

Directions:
In a large bowl mix, eggs, vanilla and oil.  Then stir in the milk.  Place into a 9x13" greased and floured cake pan.  Bake @ 350 for 30-35 minutes or until a toothpick comes out clean when inserted in the middle. - See more at: http://www.countrymommacooks.com/2011/10/bulk-white-cake-mix-recipe.html#sthash.PDQvSuir.dpuf

Ingredients:

4 c. all-purpose flour
4 c. cake flour
6 c. sugar
1/4 c. baking powder
2 tsp. salt
2-1/4 c. vegetable shortening

Directions:
Combine all the dry ingredients and then cut in the shortening with a pastry knife until it is very fine.  Place in a 1 gallon airtight container.  Store for up to 3 months in a cool dry place.

Cake Ingredients:

4-1/2 c. white cake mix
3 eggs
1 tsp. vanilla
1/3 c. vegetable oil
2/3 c. milk

Directions:
In a large bowl mix, eggs, vanilla and oil.  Then stir in the milk.  Place into a 9x13" greased and floured cake pan.  Bake @ 350 for 30-35 minutes or until a toothpick comes out clean when inserted in the middle. - See more at: http://www.countrymommacooks.com/2011/10/bulk-white-cake-mix-recipe.html#sthash.PDQvSuir.dpuf

Ingredients:

4 c. all-purpose flour
4 c. cake flour
6 c. sugar
1/4 c. baking powder
2 tsp. salt
2-1/4 c. vegetable shortening

Directions:
Combine all the dry ingredients and then cut in the shortening with a pastry knife until it is very fine.  Place in a 1 gallon airtight container.  Store for up to 3 months in a cool dry place.

Cake Ingredients:

4-1/2 c. white cake mix
3 eggs
1 tsp. vanilla
1/3 c. vegetable oil
2/3 c. milk

Directions:
In a large bowl mix, eggs, vanilla and oil.  Then stir in the milk.  Place into a 9x13" greased and floured cake pan.  Bake @ 350 for 30-35 minutes or until a toothpick comes out clean when inserted in the middle. - See more at: http://www.countrymommacooks.com/2011/10/bulk-white-cake-mix-recipe.html#sthash.PDQvSuir.dpuf

Ditch the Box - "Shake & Bake"

Shake & Bake Chicken Coating

4 c dry bread crumbs
4 c unbleached flour
2 tbsp sea salt
2 tbsp organic cane sugar*
2 tsp garlic powder
2 tsp onion powder
2 tsp dried parsley
3 tbsp paprika
1 tbsp poultry seasoning
1 tsp pepper
¼ c vegetable oil

Ditch the Box - Buttermilk Pancakes

Another installment in the "Ditch the Box" series...This allows you to know EXACTLY what your family is eating and they are so much healthier & tastier than the store bought mixes. 

Mix ingredients in a bowl using a whisk and then pour into a mason jar using a funnel. For the ones that require additional ingredients, like the pancakes, I used an Avery label and printed up the directions on my computer and put it on the smooth side of the jar, you can play with fun fonts and colors if you want to give it as a gift. 

Here is a cute label I created for my container that holds my mix, it keeps the recipe easily on hand. I printed it on a shipping label so that is was already sticky.  

Homemade Buttermilk Pancake Mix:

6 c. all-purpose flour

4 1/2 TBL baking powder

4 tsp sea salt

6 TBL white sugar

Preparation:
2 cups buttermilk pancake mix (recipe above)

1 1/4 c. milk

4 tsp white vinegar

1 egg

3 TBL butter

1/2 teaspoon pure vanilla

Mix vinegar and milk in a small bowl or cup and allow to sit for 5 minutes, it will become chunky, don't worry, you're creating fresh buttermilk. Mix powder and remaining ingredients, including your prepared buttermilk. You can add in a little extra mix if it's too thin, but don't make it too thick or your pancakes will be dry.