Category Archives: Homemade Mixes

Beef, Casseroles, Homemade Mixes

Beef Casserole

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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

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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

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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

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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

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  • 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.