MAKE YOUR OWN !! 
GOODIES TO MAKE AND EAT
Homemade Beef Jerky -- Without Preservatives - Jerky is best made with lean beef flank steak and cut easily when partially frozen.
Step 1. - Cut off visible fat, then cut into thin strips across the grain, making the strips as thin and uniform as possible for even drying. The steak can be dried as is or marinate it overnight in a shallow baking dish in the fridge. If you marinate it, drain it well before starting the drying process.
Step 2. To dry, lay strips close together but not touching on a cookie-cooling rack and place in the oven. if you have a gas oven, the pilot light will give off enough heat to dry them, but if your oven is electric, turn it on at the lowest setting. Prop the door open for good air circulation. Dry the jerky for 12 to 48 hours, testing it every so often. It's done when a piece snaps in half if you bend it. The drier the jerky, the longer it keeps without refrigeration, but if you don't like it too dry, store it in the freezer until you are ready to eat it.
Seasoning Mix for Tacos
2 tablespoons chili powder
5 teaspoons paprika
4½ teaspoons ground cumin
3 teaspoons onion powder
3 teaspoons salt
2½ teaspoons garlic powder
1/8 teaspoon cayenne pepper
In a bowl, combine seasonings and store in an airtight container in a cool dry place for up to 6 months.
Yield: 3 batches
To Prepare Taco Meat: In a saucepan, cook 1 pound ground beef over medium heat until no longer pink; drain. Add 2/3 to ¾ cup water and 8 teaspoons of seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Yield: 4 servings per batch
DRY BREAD CRUMBS -- Cut day-old bread into pieces, leaving the crusts on. Place on a foil or parchment-lined baking sheet. Bake in a preheated 300° oven until dry and golden, but not brown, 10 to 15 minutes; cool. Grind in small batches in a food processor to the desired degree of fineness. Make sure your storage container is completely dry. Will keep for 2 months in an airtight container. They should not be refrigerated, but they can be frozen in an airtight container for up to 2 months.
For ITALIAN STYLE SEASONED dry bread crumbs, add 2 tablespoons finely grated Parmesan cheese and ½ teaspoon each dried savory, basil and tarragon to every cup of bread crumbs. Use immediately or store in refrigerator for up to 1 week.
Make your OWN Chicken SHAKE 'n BAKE -- GET THE RECIPE HERE!!
Make your own FLAVORED Cream Cheese -- Soften 8 ounces cream cheese and fold in 1 tablespoon each finely chopped onions and chives. Blend well. Refrigerate in an airtight container for up to 2 weeks.
Parmesan Macaroni Mix
2 cups nonfat dry milk powder
1¾ cups freshly grated Parmesan cheese
½ cup all purpose flour
1 teaspoon paprika
½ teaspoon ground mustard
¼ teaspoon pepper
½ cup cold butter or margarine
Additional Ingredients:
1½ cups uncooked elbow macaroni
½ cup milk
½ cup water
¼ to ½ teaspoon salt
DIRECTIONS: In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Cover and refrigerate for up to 2 months.
Yield: 5 batches
To Prepare Macaroni: Cook macaroni according to package directions. Meanwhile, combine 1 cup mix, milk, water and salt in a saucepan. Cook and stir until mixture comes to a boil. Cook and stir for 2 minutes or until thick and bubbly. Drain macaroni; stir into sauce until evenly coated.
Yield: 2 to 3 servings.
SEASONED NOODLE MIX -- GET THE RECIPE HERE!!
REAL Potato Chips -- Cut potatoes in half crosswise exposing two flat surfaces. Use a wide potato slicer and cut paper thin slices. Place individual slices on an oiled cookie sheet. Brush the tops of the potatoes with a pure vegetable oil, preferably a corn oil. Bake at 450° approximately 10 minutes or until golden brown. Finally, place the chips in a brown paper bag with a small amount of sea salt (¼ teaspoon per potato) and shake. Low fat and crunchy!
Get Some GREAT BREAD PUDDING & PUDDING Recipes Here!
Instant Stuffing Mix -- 3½ cups unseasoned bread cubes, 3 tablespoons dried celery flakes, 1 tablespoon dried parsley flakes, 2 teaspoons dried minced onion, 2 teaspoons chicken bouillon granules, ¼ teaspoon poultry seasoning, ¼ teaspoon sage.
ADDITIONAL INGREDIENTS -- 1 cup water, 2 tablespoons butter or margarine. Place bread cubes in a jar. In a small plastic bag, combine celery flakes, onion, bouillon, poultry seasoning, and sage; mix well.
To prepare Stuffing: -- In a saucepan over medium heat, bring water, butter and contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving. Serving suggestions: add some sautéed mushrooms almonds and celery.
Make a Tortilla Bowl -- Preheat oven to 425°. You will need 2 medium oven-safe bowls to make each Tortilla Bowl. Coat both sides of 4 large (10") flour tortillas with nonstick cooking spray. Carefully mold the tortillas into the bowls (which is easier when the tortillas are a room temperature). Place another oven-safe bowl, bottom side down, on top of each tortilla. Bake 7 to 9 minutes, or until the tortillas hold their shape. Remove the top bowls and bake the tortillas (still in the bottom bowls) 3 to 4 more minutes, or until golden and crisp. Carefully lift tortillas from bowls and cool on a wire rack. Then fill with Chili and serve immediately OR fill with all the taco ingredients that you may like and you have a Taco Salad just like in the restaurants.
HOMEMADE TORTILLA CHIPS -- Homemade tortilla chips not only taste great, making them will save you money. Spray corn tortillas with vegetable cooking spray and bake until crispy. Sprinkle with salt, then crumble into chips. Crush them easily with a rolling pin.
Cheese Topping for POPCORN -- Combine ¼ cup Parmesan cheese, ¼ cup grated bleu cheese, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder or onion salt. Sprinkle on popped popcorn. Warm briefly in microwave or oven before serving.
GREAT FIDDLE FADDLE Recipe is Here!
Make your OWN CRACKER JACKS -- GET the Recipe Here!
KOOL-AID SHERBET -- In a bowl, stir 1 cup sugar, 1 envelope Kool-Aid (flavor of your choice) and 3 cups milk until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened. Transfer to a mixing bowl; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from the freezer 20 minutes before serving.
Yield: About 3 cups.
TRAIL MIX -- 2 lbs. peanuts, 1 - 8½ oz. pkg. pretzels, 1 7-oz. pkg. twisted pretzels, 1 5¼ oz. pkg. thin pretzel sticks, 1 5.6 oz. pkg. corn nuts, 1 cup vegetable oil, 1 cup melted butter, 2 tablespoons chili powder, 2 tablespoons Worcestershire sauce, 5 drops green Tabasco© sauce, 1 tablespoon garlic salt, 1 tablespoon seasoned salt, 1 teaspoon ground cumin.
To Prepare: Mix nuts and pretzels in a large roasting pan. Mix oil and melted butter, chili powder, Worcestershire, Tabasco, garlic, salt, seasoned salt and cumin; pour over pretzels, mixing well. Bake in a 250° oven for 2 hours, stirring often.
Yields: 5½ Quarts.
Note: For variety, add chocolate covered raisins.
MAKE YOUR OWN SEASONING MIXES 
Which HERBS? --
For a Barbecue Blend = Use cumin, garlic, hot pepper, oregano.
Italian Blend = basil, marjoram, oregano, rosemary, sage, savory, thyme.
Vegetable herbs = basil, parsley, savory.
Tomato Sauce Herbs = basil, bay leaf, marjoram, oregano, parsley.
Salad Herbs = basil, lovage, parsley, French tarragon
Poultry Herbs = lovage, marjoram, sage
Fish Herbs = basil, bay leaf, French tarragon, lemon thyme, parsley
Egg Herbs = basil, dill weed, garlic, parsley
CHILI Seasoning Mix -- Combine ¼ cup ground red chili pepper or cayenne, ¼ cup paprika, 2 tablespoons dried minced onion, 4 teaspoons cumin seeds, 2 teaspoons dried oregano, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon crushed dried red pepper.
To Prepare Chili: Add 3 tablespoons of mix to each pound of meat when making chili. Use to season meat for tacos or for great burgers or meatloaf.
Yield: ¾ cup
Spicy Chili Seasoning -- 4 tablespoons chili powder, 2½ teaspoons ground coriander, 2½ teaspoons ground cumin, 1½ teaspoons garlic powder, 1 teaspoon oregano, ½ teaspoon cayenne pepper.
Homemade Lemon-Pepper Seasoning -- Costs less than store-bought and has a naturally fresher flavor. Simply mix finely grated lemon zest of 1 lemon with 2 tablespoons cracked black peppercorns.
***SEE OTHER SPICE MIXES UNDER "SPICES" CATEGORY***
JUST FOR THE FUN OF IT!
MAKE YOUR OWN DOG BISCUITS AND OTHERS -- If you have animals, this page is excellent. Actual recipes to make treats for your animals!! Check it out!! See the Critter Treats!
Make your Own Bubble Solution -- If your kids are forever blowing bubbles, it's a lot more economical to whip up a batch of the sudsy solution whenever it's needed. Combine 1 tablespoon powdered detergent with 1 tablespoon glycerine, 1 cup just-boiled water, and a few drops food coloring. Stir until the powder completely dissolves. Store it in a jar with a screw on lid. You can use a plastic straw to blow bubbles simply by cutting the end diagonally.
To make Humongous Bubbles, take a plain wire hanger and reshape it so that it becomes a large round hoop with a handle. Pour the bubble solution into a pan or cookie sheet that is at least a little wider than the hoop. Now you or your child can dunk the hoop in the goop and wave it through the air at just the right speed (not too fast, not too slow) to make a big, beautiful bubble.
Make your Own CLAY -- In a plastic container, combine 1 cup salt and 2 cups flour, then gradually add water until it's the consistency of workable clay. Store it in an airtight container.
To Make Cooked CLAY -- In a saucepan, mix 2 cups baking soda (2 cups baking soda equals 1 one-pound box) with 1 cup cornstarch, then add 1¼ cups cold water. (Food Coloring is optional). Cook the mixture over a medium flame, stirring - stirring - stirring. When it is the consistency of moist mashed potatoes, turn off the heat, dump it on a plate, and cover it with a damp cloth. When it's cool to the touch, it's ready. Store it in an airtight plastic bag or container in the refrigerator. Before using it, let it get to room temperature.
Make your OWN Easter EGG DYES -- Boil the eggs with GRASS=GREEN. ONION SKINS=YELLOW BEETS=RED SPINACH OR TURNIP TOPS=GREEN OR Add a package of unsweetened powdered drink mix to the pot.
Learn how to make TIE - DYED EASTER EGGS! GET IT HERE!
Homemade NON-TOXIC FINGER PAINTS -- Mix ½ cup cornstarch with 2 cups cold water in a saucepan. Bring the mixture to a boil and continue to boil until it thickens. Let cool slightly. Pour equal amounts into clean baby food jars and color each with food coloring.
OR Try this old-fashioned recipe:
½ cup powdered laundry starch
¾ cup cold water
1 package gelatin
¼ cup cold water
2 cups hot water
½ cup powdered detergent
Food Coloring
Mix first 2 ingredients and in a separate container, allow gelatin to soak in the ¼ cup of cold water. Add hot water to the starch mixture and boil until the solution is clear, stirring constantly. Remove from heat and stir in gelatin mixture and soap until fully dissolved and thickened. Pour 1 cup into each of 3 containers (old coffee tins with plastic lids are great) and add food coloring to each.
Home-Made Paint Roller -- To make a neat paint roller for your children to paint with, all you do is pry the top off an old roll-on deodorant bottle and fill it with thinned finger or poster paint. Replace the top and away you go!
Easy Paint Clean-up -- Before you give the paints to your children, pour a small amount of liquid dish soap into the paint first. It does not effect the paint, but it sure helps cleaning up.
Make your own Windshield De-Icer -- Mix 1 part commercial antifreeze with 9 parts of 50/50 mixture of alcohol and water.
Recycle OLD Crayons! -- Broken and worn down crayons can be melted in an empty soup can and then poured into old candy molds. Children love to color with the special shapes and multi-colors.
HOMEMADE GLUE -- PAPER GLUE -- Blend 4 tablespoons wheat flour into 6 tablespoons cold water to make a smooth paste. Boil 1½ cups water and stir into mixture, stirring until mixture is translucent. Use when cold.
OR Blend 3 tablespoons cornstarch with 4 tablespoons cold water to make a smooth paste. Stir paste into 2 cups boiling water, continue to stir until mixture becomes translucent. Use when cold.
OR Blend ¼ cup cornstarch, ¾ cup water, 2 tablespoons light corn syrup and 1 teaspoon white vinegar in medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. In separate bowl, mix until smooth ¼ cup cornstarch and ¾ cup water. Add this to the first heated mixture, stirring constantly. This glue will keep 2 months in a covered container.
OR Blend 4 tablespoons wheat flour and 6 tablespoons cold water to make a smooth paste. Boil 1½ cups water and stir in paste, cooking over very low heat for 5 minutes. Use when cold.
Homemade All-Occasion Ornament Recipe -- Store these from year to year in a tightly sealed container.
Ornament Dough: 2 cups baking soda, 1 cup cornstarch, 1¼ cups cold water.
Mix cornstarch and baking soda in a saucepan and add the water. Cook over medium heat, stirring constantly, until the mixture is the consistency of wet mashed potatoes. Turn it out onto a plate, cover it with a damp cloth and let it cool. When cool, knead it until it is smooth. Seal it in a plastic bag and store in the fridge until you are ready to use it.
Shape ornaments by hand or flatten the dough and cut out shapes with cookie cutters. Insert a wire hanger into the soft dough or make a hole in each ornament with a plastic drinking straw so that you can hang the ornament with crinkle tie or regular ribbon. Let ornaments dry overnight or heat them in a 250° oven for 15 minutes. If not completely dry, continue to heat, checking at 5 minute increments. Dried pieces can be painted with water colors, poster paints, acrylic paints or felt-tip pens. Finish the ornaments with a coat of two of clear nail polish or varnish and they will last for years.
Homemade "PLAY DOUGH" -- Mix together ½ cup of salt, 2 tablespoons alum, 2 tablespoons cooking oil, then add the mixture to 2 cups of boiling water and knead. Use food coloring for different colors.
OR Use this recipe:
4 cups flour
½ cup salt
4 teaspoons alum
2 to 2½ cups boiling water
Food Coloring
Mix boiling water and food coloring. Then add the other 3 ingredients and mix well. Let cool. Keep in your refrigerator uncovered for one day, then cover.
Make Your OWN CANDLES in BABY FOOD Jars -- Have old candles around that didn't melt down right, or maybe are just past their use life? You can buy wicks at any craft store. You will also need little metal washers (from the hardware store) to tie them to for weight, and you'll need toothpicks.
Melt your old candles down (remove any excess wicking or debris from the wax), or you can melt regular paraffin and color it with crayons. Add a drop or three of aroma therapy scented oils that are your favorite, while the wax is melting. Set the clean and dry baby food jars up beforehand on a old cookie sheet.
Measure a section of wick (purchase at any craft or hardware store) to be about twice the height of the jar. Tie one end to a washer ring (Use any metal washers 1" in diameter or less) and measure how long it will need to be to reach the top of the jar. Tie the other end around a toothpick, and suspend the wick in the jar using the toothpick to keep it from falling in completely (like a bridge over the top of the jar). Ladle or pour the melted wax SLOWLY into the jar, making sure to keep the wick as straight as possible - it will hang good anyway because of the weight. Fill to where the jar just starts to crest inward toward the top. Allow to sit and fully harden.
You can experiment and make many different colors or if you want layers of color, just fill the jar part way with the first color, and when it is set, fill with the next color. Cut the toothpick off, leaving about ¾ inch wick above the wax.
You can just screw the lid on and you're done, OR you can take another minute, and cut a circle of fabric, about 1½ inches larger in diameter than the lid for the jar. Use fancy pinking shears for a finished edge. Brush a little glue (hot glue gun works well, but Elmer's will do) on the center of the piece, and set the top of the jar upside-down on it centered. Allow to dry some. To finish off, use a section of narrow ribbon, or whatever you have, to wrap around the sides of the lid, securing the fabric around the top of the lid. These make great last minute gifts, thank-you gifts, decorations at a less formal wedding or other gathering, or they're just nice to put on the edge of the tub next time you have a bath.
