PUMPKIN PIE SPICE

~ Taste of Home

4 t. cinnamon
2 t. ginger
1 t. cloves
1/2 t. nutmeg

Stir all ingredients together and store in an airtight container for up to six months.

Makes just under 2 1/2 tablespoons.

BROWN SUGAR

1 c. sugar
1-2 T. molasses for light brown sugar
3-4 T. molasses for dark brown sugar

Mix ingredients completely.

HOMEMADE SAUSAGE

~ Taste of Home

1 lb. ground pork
1 t. sage
3/4 t. salt
3/4 t. pepper
1/4 t. cayenne
1/4 t. brown sugar

Combine all ingredients and mix well. Use as directed in whatever recipe you need sausage for or shape into four 4-inch patties and fry 3-4 minutes per side over medium heat.

Notes: I've used this recipe to turn some ground pork into sausage for sausage balls and no one tasted any difference from when I buy sausage. I've also added Italian sausage mix to this base, an option which is tasty in Italian sausage and bowties.

ITALIAN SAUSAGE MIX

~ Back to Her Roots

1 lb. pork sausage
1 t. fennel seeds
1 t. basil
1 t. oregano
1 t. garlic powder
1/2 t. onion powder
1/2 t. rosemary
1/2 t. pepper
pinch red pepper flakes

Using your hands, mix all the seasonings into the meat. Use in any recipe that calls for Italian sausage.

Notes: This is easy, delicious, and doesn't turn your sausage red like the store-bought version. I'll avoid buying Italian sausage now and just buy or make plain sausage, seasoning it with this recipe when I need Italian and leaving it as is when I don't.

ONION SOUP MIX

~ Heavenly Homemakers

2/3 c. dried minced onion
1 T. dried parsley flakes
2 t. onion powder
2 t. turmeric (optional)
1 t. celery salt
1 t. sea salt
1 t. sucanat or sugar
1/2 t. pepper

Place all ingredients in a jar, put the lid on, and shake well. Shake or stir before each use. Use 1/4 cup to replace one packet of store-bought mix.

Notes: I sometimes skip turmeric because it's not something I always have handy, usually use table salt instead of sea salt and cut the amount in half, and use sugar instead of sucanat. I often run it through the food processor for uniform texture before storing it. We've used it in cabbage soup, tossed it in a crockpot with roast, mixed it with cream cheese for a bagel spread, added it to a cream cheese and sour cream combo for a veggie dip, and added it to e-z drop biscuits for a variation on regular drop biscuits.  

SEASONED SALT

~ Teeny Tiny Kitchen

1/4 c. kosher salt
2 T. pepper
2 T. dried parsley
1 t. cayenne
1 t. paprika
1 t. onion powder
1 t. garlic powder
1 t. celery salt

Mix all ingredients together and store in an airtight container.

Makes about 1/2 cup.

Notes: I use regular salt, just because that's what we always have handy, then run the finished mixture through the food processor for more uniform texture. This replaced Lawry's around here. It has a little kick, so cut back on the cayenne of you'd prefer it to be less spicy.  

HOMEMADE BISQUICK

~ Kitchen Nostalgia

2 c. flour
1 T. baking powder
1 t. salt
2 T. butter, margarine, or shortening

Mix all ingredients and blend until mixture resembles fine crumbs. Store in a cool, dry place.

Makes just over two cups.

Notes: I make this in a food processor because it's so easy that way, but a pastry cutter or a couple of forks would also work.

GARLIC SALT

~ The Cook's Thesaurus

3/4 t. salt
1/4 t. garlic powder

Combine ingredients.  Replaces one teaspoon of garlic salt.

ITALIAN DRESSING

~ Betty Crocker's Cookbook

1 c. vegetable oil
1/4 c. lemon juice
1/4 c. vinegar
1 t. salt
1 t. sugar
1/2 t. oregano
1/2 t. dry mustard
1/2 t. onion salt
1/2 t. paprika
1/8 t. thyme
2 cloves garlic, crushed

Shake all ingredients in tightly covered jar. Refrigerate at least two hours to blend flavors. Shake before serving.

Linked up at: Eat at Home Ingredient Spotlight - garlic

BAKING POWDER SUBSTITUTE

~ That's My Home

1/4 t. baking soda
1/2 t. cream of tartar

Mix ingredients. Replaces one teaspoon of baking powder.

TACO SEASONING

~ Food.com

1/4 c. dried, minced onion
3 T. chili powder
2 T. cumin

1 T. cornstarch

2 t. oregano
2 t. red pepper flakes

1 t. salt
1/2 t. garlic powder

Mix all ingredients and place in lidded jar. Use two tablespoons per pound of meat, stirring in after meat has been cooked.

Makes about 3/4 cup.

Notes: I never use cornstarch and you can cut back on the red pepper flakes if you think the amount called for will be too spicy for your taste. I use ground turkey/beef or shredded chicken/pork to make taco meat in 3-4 pound increments, then freeze one pound at a time in quart-sized bags, so I usually quadruple this recipe and put it in a jar. It’s a more efficient use of my time to make a bunch at once than to frequently make smaller amounts.