Boxed brownie mixes are so last season.

Making homemade brownies is so incredibly easy, you'll wonder why you ever spent money on them. I can almost guarantee that you will already have all the necessary ingredients for these in your pantry already.
Found this delicious basic brownie recipe in a Rachel Ray magazine and WOW, do they taste better than any Betty Crocker crocker mix!!!! SInce this is a basic recipe, be creative and add your own flair such as pecans, coconut, butterscotch chips or my favorite, ghiradelli chocolate chips!


Basic Homemade Brownies

2 cups sugar
1.5 sticks melted unsalted butter
1/2 tsp salt
3 eggs.
1 cup unsweetened cocoa powder
1 cup flour.

1. Preheat over to 350.
2. Grease a 9x9 inch baking pan.
3. In a large bowl combine sugar, butter and salt.
4. Whisk in eggs, one at a time.
5. Stir in cocoa and flour.
6. Transfer the batter to a baking pan and bake for about 25-30 minutes.
7. Let cool before enjoying.


No-Bake Cookies


I saw a package of no-bake cookies for sale at the local Harps grocery store bakery and I thought - theese are so stinkin easy to make, I can't see why people would buy them at the store. Here's my favorite no-fail recipe.

1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup creamy peanut butter (or chunky)
3-3 1/2 cups dry quick-cooking oats
2 teaspoons vanilla

Directions
1. Add the first four ingredients into a 4-quart sauce pan.
2. Bring to a rolling boil and hold for 1 minute.
3. Remove from heat.
4. Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
5. Let cool until set.

Presto it's Pesto!!

I just recently discovered this wonderful French dish at the grocery store- where it cost around $5 for a small jar. That's crazy!!! Well this recipe is sure to please and it doesn't cost anywhere near $5. It is addicting and can be used for SOO many meals. Try it tossed in pasta with a little added feta cheese and pine nuts (which is my favorite) or spread on crackers or bruscetta. It can also be spread on sandwiches, mixed in salads, the possibilities are endless. Be creative and enjoy! This recipe will stay good in the fridge for about 2-3 days but it also freezes well and would make a nice last minute meal for family/friends that show up at the last minute! And remember, Homemade just taste better!

Basil Pesto

Ingredients:
1 1/2 cups fresh basil leaves
2-5 garlic cloves (I like to use 4, but you will still be tasting garlic the next day.)
1/4 cup pine nuts
1/4 cup grated parmesan cheese
1/8 cup lemon juice
1/8 cup olive oil

1. Mix everything together in food processor except the oil and lemon.
2. Once everything is mixed well, drizzle with lemon and oil.
3. Mix until well blended.
4. Serve on pasta or just about anything that needs a pick me up.

I scream for HOMEMADE ice cream!

I believe the best homemade food you can make is ice cream, there is really nothing that beats it. Here is a truly homemade recipe from the recent Rachel Ray Magazine, you'll also find a recipe at the bottom for homemade heavy cream (it really works!) Have fun and enjoy!

Key Lime Pie Ice Cream
1 Quart

4 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
2 1/4 cups heavy cream
3/4 cup milk
ice water
3 tablespoons key lime juice
3/4 cup chopped graham cracker

1. In a medium bowl, whisk together the eg yolks, 1/4 cup sugar and the sale.
2. In a medium saucepan, whisk the cream, milke and remainin 1/2 cup sugar over medium heat until just beginning to simmer, about 5 minutes.
3. Add to the egg mixture in a slow strea, whisking constantly, them pour into the saucepan.
4. Cook over medium-love heat, stirring constantly until the custard thickens and registers 175 degrees on an instant-read thermometer, about 8 minutes.
5. Strain the custard into a bowl set in an ice water bath; stir in the key lime juice. Let cool, the cover and refrigerate for at least 4 hours.
6. Using an ice cream machine, process teh custard according to the manufactuere's instructions. Fold in the graham cracks, then transfer to an airtight container and freeze until firm, about 4 hours.

Homemade Heavy Cream Substitute
Makes 3 cups

1 1/2 cups ricotta cheese or cottage cheese
1 1/2 cups vanilla yogurt

Directions
1. Combine the ingredients and mix until well blended and smooth.
2. Let stand at room temperature for 1 hour.
3. For best results, refridgerate at least 10 hours before using.
4. Use as needed.

Enjoy some hot fudge with your delicious treat!

Homemade hot fudge sauce
2 tablespoons margarine, melted
1/3 cup cocoa (Hershey's)
1 (14 ounce) can sweetened condensed milk
2 tablespoons water
1 teaspoon vanilla

1. In a microwave proof bowl, combine margarine, water and cocoa.
2. With wire whisk, blend in condensed milk.
3. Microwave on high 1 minute then whisk to blend.
4. Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely.
5. Serve over your favorite ice cream.
6. Store in 1 pint canning jar, cool and refrigerate.
7. Can be rewarmed in jar (lid removed) in microwave--add a bit of water if it thickens too much.


Homemade Sweetened condensed Milk
Makes 10 ounces

1 cup dry milk
2/3 cup sugar
1/3 cup boiling water
3 tablespoons melted butter

1. Put ingredients in blender and whip until smooth.

Has the summer heat got you thirsty? Stay home and enjoy these delicious beverages!!!

Summers here and I know we all crave wonderful delicious beverages. I bet right now you could be thiking, a nice cherry limade from sonic sounds wonderful, or a candy bar blizzard from dairy queen? Well don't grab your keys and wallet- just walk into your kitchen and whip up these sure to be refreshing treats, made in your own home without having to whip out the cash.

Mocha Frappuccino (this is just as wonderful as a Starbucks frappuccino, just without having to pay $4-$5 dollars a glass) This recipe makes 2 glasses ($8 worth of savings!)

1/2 cup milk
2 tablespoons chocolate syrup
1 tablespoon granulated sugar, plus
1 teaspoon granulated sugar
1/3 cup strong coffee
1 cup ice

Directions
1. In a blender, combine everything but the ice, and blend until sugar has dissolved.
2. Add ice and blend until smooth (sometimes you will need a bit more ice).


Sonic Cherry Limade
Makes 1 glass

Ingredients
1 (12 ounce) can Sprite
3 lime wedges
1/4 cup cherry juice (Libby's Juicy Juice best)

Directions
1. Fill a 16 oz glass 2/3 full with ice Pour sprite over the ice.
2. add the juice of 3 lime wedges and drop them into the drink.
3. add the cherry juice and serve with straw.


Dairy Queen Blizzard
makes 1 16oz glass

Ingredients
1 Heath candy bar (or other candy of choice)
1/4-1/2 cup milk
2 1/2 cups vanilla ice cream (or chocolate)
1 teaspoon fudge sauce

Directions
1. Freeze Heath bar.
2. Break candy into pieces while still in the wrapper.
3. Combine all of the ingredients in a blender and blend on medium for 30 seconds or until well mixed.
4. Pour into a 16 oz glass.

Seasonings Galore!

Here's an idea, instead of spending extra money on name brand seasonings, why not use the herbs and spices you probably already have in your cupboard and make it at home? It's super easy!! Here are some commonly used seasoning mixes and thier recipe's. Enjoys these with all your favorite dishes and marinades. Let me know what you think. makeithomemade@live.com

Mrs. Dash Seasoning

Ingredients
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon savory
1 teaspoon mace
1 teaspoon onion powder
1 teaspoon sage
1 teaspoon black pepper

Directions:
1. Mix seasoning together & keep dry


Taco Seasoning Mix
this makes one package
2 teaspoons instant onion, Minced
1 teaspoon chili powder
1/2 teaspoon dried red pepper, Crushed
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon instant garlic, Minced
1/2 teaspoon cumin, Ground

Directions
1. Combine all ingredients in a small bowl and blend well.
2. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.
3. Store in a cool, dry place and use within 6 months.
4. Makes 1 package (about 2 T) of mix.


Old Bay Seasoning

1 tablespoon celery seed
1 tablespoon whole black peppercorn
6 bay leaves
1/2 teaspoon whole cardamom pod
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace

Directions
1. Place ingredients in a spice grinder or small food processor-grind well.
2. Store in a small glass.


Seasoning Salt

2/3 cup salt
1/4 cup garlic powder
1 teaspoon pepper
1/2 teaspoon oregano
1 teaspoon paprika
1/8 teaspoon celery seed, crushed
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1 teaspoon cornstarch

Directions

1. Mix well and store in airtight container.


As always you may click on the link to take you to more reviews and pictures and remember, homemade just taste better!

Easters coming!

It's just around the corner and for those of you who have children, I'm sure they are anxious to begin coloring and having fun with Easter eggs. One way to save money during this holiday is to make your own egg dye! Try this recipe first!

Easter Egg Dye


Ingredients:
10 drops food coloring
1 teaspoon white vinegar
1/2 cup boiling water
1 tablespoon olive oil (optional)
glitter (optional)
white craft glue (optional)

Directions:
1. For each dye bath combine 1/2 cup boiling water with 1 tsp vinegar and 10 drops of food coloring in a bowl. Start with 5 drops red and 5 drops yellow, for orange for example, or 6 drops blue and 4 drops green for turquoise.
2. Dip hard-cooked eggs in dye bath for 3-5 minutes, extend time for richer color. Try using tongs to dip only half an egg in one color, then dip other half in a different color.
3. Use tongs or a slotted spoon to remove eggs and place on wax paper to dry, blot any excess with a paper towel.
4. For tie dyed eggs, add 1 tbsp olive oil to the mixture and stir with a fork. Roll egg gently in bath to pick of streaks of color. Remove egg from bath and blot oil off with a paper towel, then dry on wax paper. Once dry, lightly dip in another color if desired.
5. For glitter eggs, brush dried dyed egg with a thin layer of craft glue. Spoon glitter over egg, allow to dry on wax paper. To put glitter on only part of an egg (half blue, half red for example), use masking tape over the un-glittered part (or use stickers for shapes) and once dry remove masking tape and glue/glitter the remaining area.
6. For letters, numbers or shapes use small vinyl stickers (office or hardware supplies) and place them on the egg before dying. Once slightly dry peel off stickers gently. You can also use a white crayon to write names or draw pictures.
7. If you plan to eat your easter eggs, never leave them unrefrigerated at any point for more than 2 hours.

As always you can click on the recipe title to find reviews and pictures. Before too long, I will be putting my own pictures and reviews up, to make this blog more appealing!
Remember that homemade just tastes better, or in this case saves better!!

Watch out for flying rolls!

Well, you would have to watch out if you've ever visted Lamberts restaurant in Springfield Missouri. Also known as 'home of the throwed roll's.' This restuarant actually throws it's rolls across the rooms to their customers. It makes for very interesting meals! The food there is wonderful and the portions are huge! I recommend a visit whenever you get the chance. HOWEVER - this is about homemade baking, so why not whip up a batch of these and have some fun with your kids in the house and make your own kitchen, home of the throwed rolls!!

Lambert's homemade Copycat Rolls
Serves 12
25 minute prep,


Ingredients
1 teaspoon sugar
1 (1/4 ounce) package dry active yeast
1/4 cup tepid water(105-110 degrees)
1 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 egg, beaten (at room temp)
1 teaspoon salt
4 cups all-purpose flour

Directions
1. Combine sugar and yeast in tepid water.
2. Let stand 5-10 minutes until yeast begins to foam.
3. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
4. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
5. Turn dough out on floured board and let rest while you clean and butter bowl.
6. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.
7. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours appoximately).
8. Butter a 12 cup muffin tin.
9. Punch down dough.
10. Pinch off pieces that are about 1 1/2 inches in diameter, (enough to fill one-half of muffin cup), and roll into smooth spheres.
11. Place two such pieces in each prepared muffin cup- it will be a tight fit.
12. Cover dough loosely with plastic wrap for 45 minutes.
13. Bake rolls in preheated 350 degree oven for 20-25 minutes, or until light brown.
14. Serve as soon as they are cool enough to throw.


This next recipe comes from my all time favorite restarauant. The recipe itself also has to be a favorite. I don't know about you, but a good biscuit to me is about as a good as chocolate chip cookies! I love to make a warm batch is biscuits and devour them like I would chocolate chip cookies. Well maybe you don't feel the same way, but try this delicious copycat recipe of Red Lobsters Cheddar Bay Biscuits and let me know what you think. I like to add my own little touch by adding some Old Bay seasoning in them.

Red Lobsters Cheddar Bay Biscuits- Top Secret Version.
yeild: 9 biscuits
20 minutes prep, 40 total


Ingredients
2 1/2 cups Bisquick baking mix (can use the homemade version, see recipe below)
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt

Directions
1. Preheat oven to 400°F.
2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3. Add cheddar, milk and 1/4 tsp garlic.
4. Mix by hand until combined, but don't over mix.
5. Drop 9 equal portions onto greased cookie sheet.
6. Bake for 15-17 minutes or until tops are light brown.
7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8. Use a pastry brush to spread garlic butter over tops of biscuits.


Homemade Bisquick substitute yeilds 10-12 cups

9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening

1. In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
2. Cut the shortening into the dry ingredients until the mix is the consistency of corn meal.
3. Place the mix in a covered glass or plastic container and keep in a cool, dry place.
4. In warm weather the mix should be refrigerated.
5. Use within a month.