What's Cookin'

Taco Seasoning Mix

Ever wonder about making up your own "Mix Packets" like you buy at the grocery store?  Here's a recipe I found for your own taco seasoning mix packet.  You can control the amount of the ingredients you like or dislike.  This can be especially handy for those of us who are watching our sodium intake.  Just use less of whatever you dont like, not to mention the money saving aspects.  Most of the time its just a combination of spices you might already have in your cupboard.

 Do you have any quick and easy recipes for your favorite "mix packets"?

Taco Seasoning Mix

Ingredients:

• 1/4 cup dried minced onion
• 1/4 cup chili powder
• 3 tablespoons salt
• 4 teaspoons cornstarch
• 1 tablespoon dried minced garlic
• 1 tablespoon ground cumin
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons beef bouillon granules
• 1-1/2 teaspoons dried oregano
• ADDITIONAL INGREDIENTS:
• 1 pound ground beef
• 1/3 to 1/2 cup water

Directions:

Combine the first nine ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 6-7 batches (about 3/4 cup total).
    To prepare tacos: In a skillet, cook beef over medium heat until no longer pink; drain. Add 2 tablespoons taco seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Yield: 4 servings per batch. 

 

Berry Delicious Rhubarb Crisp

Reading a fellow blogger I got the urge to create something with Rhubarb. What a perfect springtime dessert! I found this recipe that's filled with color and fresh fruit flavor the whole family will love.  I plan to grate about a tablespoonful of fresh orange or lemon zest and add to the crumb mixture for extra flavor.

 Berry Delicious Rhubarb Crisp

Ingredients:

• 1 cup all-purpose flour
• 1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
• 3/4 cup old-fashioned oats
• 1/2 cup butter, melted
• 1-1/2 teaspoons vanilla extract, divided
• 1 teaspoon ground cinnamon
• 1-1/2 cups diced fresh or frozen rhubarb
• 1-1/2 cups sliced fresh strawberries
• 1-1/2 cups fresh blackberries
• 1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• Vanilla ice cream

Directions:

In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
    In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream. Yield: 9 servings.