Homemade Seasonings

Here is some good info!  I use these seasonings often/ This would be cheaper and no need to worry about preservatives!  Mach your own Ranch, Dry O nion Soup Mix, and Taco Seasoning and stor ina small mason jar.


from: tinadobbs.myitworks.com






Taco Seasoning:

1/2 cup Chili Powder
1/4 cup Onion Powder
1/8 cup ground Cumin
1 T Garlic Powder
1 T Paprika
1 T Sea Salt
Put all ingredients in a jar and shake


Dry Onion Soup Mix:

2/3 cup Dried, Minced Onion
3 t. Parsley Flakes
2 t. Onion Powder
2 t.  Turmeric
1 t. Celery Salt
1 t. Sea Salt
1 t. Sugar
1/2 t. Ground Pepper

Mix all ingredients in a jar, give the jar a good shake.  Shake the jar to mix all of the ingredients well before each use.  Use 4T in a recipe in place of one packet of Onion Soup Mix.  Stor in a dry cool place.


Ranch:

5 T dry Minced Onions
7 t. Parsley Flakes
4 t. Salt
1 t. Garlic Powder

Mix together and stor in a air tight container.

For Dressing:

Mix 2 T of dry mix with 1 cup mayo and 1 cup buttermilk or sour cream.

For Dip:

Mix 2 T of dry mix with 2 cups sour cream.

Mix up a few hours ahead of time needed to serve and chill to mix all flavors together.

Reese's Peanut Butter Cookie Dough Dip

Yield 10-12

Ingredients:
1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese (softened)
3/4 cup powdered sugar
1 t. vanilla
1/2 cup semi-sweet chocolate chips or 1 1/2 cups chopped Reese's cups

In a small saucepan over medium heat, add brown sugar and butter. Whisk until combined and butter is melted.  Bring to a boil and remove from heat.  Whisk in the peanut butter, and vanilla.  Set aside to cool.

In a large mixing bowl, beat cream cheese with powdered sugar until creamy (3-4 minutes).  With mixer on low, add in the brown sugar mixture (that has cooled to room temp).  Mix until combined.  Fold in choc chips or Reeses cups.  Serve immediately or stor in the fridge until ready to serve. 

Serve with pretzels, Graham Cracker Stix, animal crackers..etc

Taziki's Hummus

Taziki’s Hummus Recipe

* 2.5 cups garbanzo beans
* 1/4 cup olive oil
* 1/3 cup lemon juice
* 1 teaspoon cumin
* 1 teaspoon salt
* ½ - 1 teaspoon pepper
* pinch of cayenne
* 1.5 tablespoons tahini

Add to taste: Jalapenos. roasted red peppers, or garlic, paprika

Hummus from Dried Beans

1 cup dried garbanzo beans (garbanzos)

2 tablespoons tahini

4 garlic cloves

2 teaspoons cumin powder

1/3 cup lemon juice

3 tablespoons olive oil

1 pinch cayenne pepper, powder

1 1/2 teaspoons salt

1 tablespoon olive oil, for serving

1 pinch sweet paprika, for serving

Directions:

1 Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.

2 Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.

3 Simmer for 1 1/4 hours - or until the chickpeas are very tender.

4 Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).

5 Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.

6 Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.

7 Serve drizzled with olive oil and paprika

Slow Cooker Reuben Dip

Ingredients

• 1 (16 ounce) jar sauerkraut, drained
• 1 (8 ounce) package cream cheese, softened
• 2 cups shredded Swiss cheese
• 2 cups shredded cooked corned beef
• 1/4 cup thousand island dressing
Directions

1. In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers

Razorback Tailgate Dip!

Ingredients

1 lb hot breakfast sausage
2 (8 oz) package cream cheese, softened
1/3 cup mayonnaise
1/3 cup sour cream
2 (4 oz) canned chopped green chilies, drained
1 (4 oz) canned diced jalapenos, drained
1 red bell pepper, chopped
½ cup Mexican style cheese, shredded
½ cup mozzarella cheese, shredded
½ cup plain breadcrumbs
½ cup Parmesan cheese, grated

Directions

Cook sausage in skillet, until brown. Drain and set aside.

Using an electric mixer, blend the cream cheese, mayonnaise, and sour cream until smooth.

Stir in green chilies, jalapeno peppers, bell pepper, and Mexican and mozzarella cheeses. Stir in sausage, and spoon into baking dish.

Mix together breadcrumbs and parmesan cheese. Sprinkle evenly over mixture in baking pan.

Spray top of breadcrumbs lightly with cooking spray.

Bake at 350 degrees for 25 minutes, or until top is golden brown and bubbly.

Enjoy with crackers or chips… Go Hogs!

Creamy Cheese Dip

The Players

• 1 egg yolk
• 1 Tbsp. arrowroot powder
• 1 Tbsp. milk
• 1 C. cream
• 1 C. milk
• 8 oz. grated cheddar cheese
• 4 oz. cream cheese (optional)
• 14oz. can diced rotel, drained
• salt & chipotle chili powder to taste

The How-To

First, create the thickener that will bind the cheese together and keep it from turning into a nasty, oily mess when it melts. Mix egg yolk, arrowroot powder, and 1Tbsp. milk until smooth.

Next, pour cream and milk into a saucepan and warm over medium heat. Gently stir in the thickener and continue stirring until the cream starts to thicken.

Once your sauce begins to thicken, add in the grated cheddar cheese and small spoonfuls of the cream cheese. Lower heat to medium low, continue stirring until the cheese melts and you have a deliciously creamy sauce.

Now for some flavor. Remove the sauce from heat, and stir in the rotel. Then add salt and chipotle chili powder to taste, being sure to stir everything until evenly distributed.

Famous Salsa

• 2 (14.5 ounce) cans stewed tomatoes

• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1/2 lime, juiced
• 1 teaspoon salt
• 1/4 cup canned sliced green chiles, or to taste
• 3 tablespoons chopped fresh cilantro

Directions

1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Pulse only seconds on low to desired consistency.

Super Duper Crockpot Garlic Dip

• 1 8 oz block of cream cheese
• 1/3 cup of mayonnaise
• whole head of garlic

Directions.

I used my mini crockpot for this dip, and it only filled it halfway. Next time I will double the recipe if we are expecting company. If you don't have a mini-crock, you can nestle an oven-safe dish in the stoneware of your large one.

Smash and peel all of the garlic cloves, and dice the garlic into tiny pieces. I used my Pampered Chef chopper thingy.

Put the cream cheese and mayo into the crock, plop the diced garlic on top. You won't be able to stir until the cream cheese melts.

Cook on high for 1 hour, low for 2. Stir well and serve with your favorite crackers and vegetables.

If you cook it a bit too long and it looks like the garlic is scorching on the side, unplug the crock and give the dip a good stir.

Dry Ranch Style Seasoning for Dip or Dressing

Ingredients

• 1 teaspoon dried parsley
• 3/4 teaspoon ground black pepper
• 1 teaspoon seasoned salt –or-
• ½ t. season salt and ½ t. kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon dried thyme

Directions
1. In a small bowl, stir together the parsley, pepper, seasoned salt, garlic powder, onion powder and thyme. Use as a substitute for Ranch Dressing Mix.

Footnotes
• Uses

• To make dressing, mix this recipe with 1 cup mayonnaise and 1 cup buttermilk.

• For dip, mix this recipe with 1 3/4 cups sour cream and 1/4 cup of buttermilk.

• Use in place of one packet of Ranch dressing mix in recipes.

Nutritional Information

Amount Per Serving Calories: 3
Total Fat: 0g
Cholesterol: 0mg

Best Dip Ever

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup cocktail sauce
• 1 cup mild salsa
• 3/4 cup diced green onion
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 2 cups shredded Cheddar cheese
• 2 cups shredded lettuce
• 1 cucumber, thinly sliced

Directions

1. In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.

2. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.

3. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Seven-Layer Bean Dip

Yield: 8 cups
Ingredients
• 1 can (16 ounce) refried beans
• 1 packet (1.25 ounce) taco seasoning mix
• 1½ cups prepared guacamole
• 1 cup sour cream
• 8 oz cream cheese
• 1 large tomato
• 2 Tablespoons chopped fresh cilantro
• 1 Tablespoon lime juice
• 1 cup salsa
• ½ cup each shredded Monterey Jack and Cheddar cheese
• 1 can (4 ounces) sliced black olives -- drained
• 1 cup sliced green onion
• Shredded lettuce*

Directions
1. Combine refried beans with taco seasoning and blend well. Set aside.
2. Mix together sour cream, cream cheese with lime juice and cilantro. Set aside.
3. On a large serving dish, *layer lettuce as a bed for the dip, spread refried beans and top with your choice of the remaining ingredients…guacamole, sour cream mixture, salsa, shredded cheeses, sliced olives and green onion, tomato, green onion.
4. Cover tightly with plastic wrap and store in the refrigerator until serving time, or serve immediately with corn chips.

Pico de Gallo and Guacamole – YUM-O!

From: Pioneer Woman

Ingredients

• FOR THE PICO DE GALLO:
• 5 whole Plum (roma) Tomatoes
• ½ whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste

• FOR THE GUACAMOLE:

• 3 whole Avacados
• Pico De Gallo
• Lime Juice
• Salt To Taste

Preparation Instructions

Pico de Gallo:

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole:

Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

Restaurant Style Salsa

From: Pioneer Woman

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Smoked Salmon Spread and Bagels

In North America, Asia, and Europe, people eat fish to celebrate the new year. In some countries, people associate fish with moving forward into the new year since fish swim forward. Other people think fish symbolize abundance since they swim in schools.


• 4 ounce(s) reduced-fat cream cheese (Neufchâtel), softened
• 4 ounce(s) smoked salmon, chopped
• 1 container(s) (8 ounces) reduced-fat sour cream
• 2 tablespoon(s) fresh dill, chopped
• 1 tablespoon(s) capers, drained and chopped
• Salt and pepper
• 1 lemon
• 2 bagels , preferably sesame seed and poppy seed
• 1/2 small red onion, thinly sliced
• 1/2 English (seedless) cucumber, thinly sliced
• 4 red radishes, thinly sliced
________________________________________

Directions

1. Prepare smoked salmon spread: In large bowl, stir cream cheese until light and fluffy. Fold in salmon, sour cream, dill, capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. From lemon, grate 1 teaspoon peel and squeeze 1 teaspoon juice; stir juice and peel into mixture in bowl. Transfer to serving bowl. Cover and refrigerate at least 1 hour and up to overnight.

2. Preheat oven to 375°F. Cut bagels in half to form 4 shapes that resemble the letter "C." Place bagel halves with cut side down, and cut each lengthwise into four slices to form 16 flat "C" shapes. Cut each in half crosswise to form 32 triangular shapes.

3. On large cookie sheet, arrange bagel slices in single layer; bake 8 to 10 minutes or until golden and crisp. Transfer to wire rack to cool completely.

4. Serve toasts with spread and onion, cucumber, and radishes for topping.

Cheesy Sour Cream and Salsa Dip

• 1 (16 ounce) container sour cream
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 1 (6 ounce) can sliced black olives, drained
• 1 cup shredded Cheddar cheese

Directions

1. Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.

**I made it once as the recipe suggested and then a second time and used 8 oz. sour cream and 8 oz. cream cheese instead of the 16 oz. of sour cream that the recipe calls for. This was also good heated up.

Corn Dip

• 3 (11 ounce) cans Mexican-style corn, drained
• 1 cup mayonnaise
• 2 cups sour cream
• 1 bunch green onions, chopped
• 1/2 cup chopped fresh cilantro
• 1 pound Cheddar cheese, shredded
• 1 teaspoon fresh lime juice
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper, or to taste
• 1 pinch salt

• In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.

Spicy Tomatillo Avocado Dip

Tomatillos are small fruits that look like a green tomato in a papery husk. They are mild and tangy and often used in salsas. You can find tomatillos in the produce section of your grocery store.   


This recipe combines tomatillos, cilantro, garlic and jalapenos with avocados and sour cream to create a flavorful dip that is great with chips as an appetizer or when used as topping for sandwiches, tacos or burritos.

Ingredients:
5 fresh, ripe tomatillos (or one 26 ounce can of tomatillo puree)
3 garlic cloves
2 jalapenos, seeds removed and chopped (Add a few more if you like extra spicy foods.)
1/2 teaspoon salt
3 medium avocados, cut in half with pits removed
2 tablespoons lime juice
lime zest to taste
1/3 cup fat-free sour cream
1/2 cup packed fresh cilantro leaves
Instructions:

If using fresh tomatillos, they need to be boiled first. Remove the husks and stems and place in a saucepan. Add enough water to cover. Bring the water to a boil and cook for about 5 to 10 minutes or until soft. Allow the tomatillos to cool before proceeding with the recipe.

Blend the tomatillos, jalapeno, garlic and salt in a food processor or blender until smooth.

Scoop the flesh out of the avocados and add to the food processor along with the cilantro, sour cream, lime juice and lime zest. Blend until smooth.

Transfer the dip to a serving bowl and season with salt and pepper to taste.

Notes: You can also roast the tomatillos. Remove husks and stems. Place the tomatillos on a cookie sheet. Bake in a pre-heated 350 degree F oven for 15 to 20 minutes or until soft.

Cheddar Ranch Dip

• 1 (16 ounce) container sour cream
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 (3 ounce) can bacon bits
• 1 cup shredded Cheddar cheese

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving

Hot Spinach and Artichoke Dip

2 cups monterey jack cheese - shredded
2 cans rotel – drained
1 package frozen spinach – cooked according to pkg directions and drained
1 small jar artichoke hearts – drained and coarsely chopped
8 oz. cream cheese – room temperature
3/4 cup half & half
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt

Mix all ingredients together in a bowl. Pour into a shallow dish (if too thick, the top will burn before the middle gets done – I have used a pie plate and a small rectangular casserole dish). Bake at 350 for 45 - 50 minutes or until top is a light golden brown.

I prefer to serve with plain pita chips. Tortilla chips are great with it as well.

Layered Taco Dip

1 can refried beans

3 ripe avocados

2 T lemon juice

1/4 t. salt, pepper, garlic
1 8 oz sour cream
2 T mayo

1 1/2 pkg taco seasoning mix

2 tomatoes (chopped)

1 bunch green onions (chopped)

1 pkg cheddar, or cheddar jack cheese

1 can black olives (chopped)

picante sauce

jalapenos

Tortilla chips

Spread beans on a 9 x 13 pan.  Mash avocado with salt, pepper and garlic.  In seperate bowl, combine sour cream, mayo, and taco seasoning mix.  Spread avocado over beans.  Spread sour cream mixture over avocado.  Layer rest of ingredients.  Picante can be spooned over tomatoes.  Top with jalapenos for garnish