DIY Italian Dressing Seasoning 

If you’re anything like me, one ingredient always seems to be forgotten when you mentally check off what you need for dinner. For me, it’s almost ALWAYS one of those premixed spices. Taco seasoning, dry ranch, and this – dry Italian dressing seasoning. Thankfully my spice cabinet is pretty well stocked otherwise, so I will generally make my own spice mixes. I prefer homemade mixes as well because they aren’t chock full of preservatives. This makes enough for about 2 packets worth. I used mine for a one pan chicken, green bean, and potato dinner. Maybe I’ll get around to posting that recipe too if it’s good. 😜 Give this spice mix a try and let me know what you think! 

Ingredients: 

  • 1 tbsp garlic salt
  • 1 tbsp onion powder
  • 1 tbsp white sugar
  • 2 tbsps dried oregano 
  • 1 tsp black pepper
  • 1/4 tsp dried thyme 
  • 1 tsp dried basil 
  • 1 tbsp dried parsley 
  • 1/4 tsp celery salt
  • 2 tbsps salt 

Cast of characters, minus sugar. Because I’m lazy and refused to take another photo. 😁

Directions:

Are you ready for these super complicated instructions?

Combine all ingredients in a small bowl or storage container of your choice. Give it a good couple of stirs or shakes… whichever you prefer. 


Look at that. Ready to use! 

Receipt from All Recipes

Homemade Tortillas

Homemade tortillas. Sounds like a lot of work, right? A gazillion ingredients, time, and -if you’re afraid of working with dough like me- messy. 

Wrong. So wrong.

I didn’t take any photos during because I was unsure of how they would turn out (again, dough and I tend not to get along!). It probably took me 30 minutes start to finish to make a small batch of 6 flour tortillas, including rest time. Was it messy? Absolutely, but clean cooking/baking has never been my strong suit. I thought they were a little bland on their own; Mark thought they were perfect… It didn’t matter since I served them drowned in enchilada sauce and cheese anyway! If you like your tortillas perfectly round and uniform, this isn’t the project for you. I just love knowing these are fresh and not full of preservatives. They’ll keep in the fridge for a week after cooking. Give them a try next time you’re craving Mexican! 

Ingredients:

  • 2 cups flour (I used all-purpose, but you could easily healthy these up by using whole grain), plus more for rolling out
  • 1/2 tsp salt
  • 3/4 cup water
  • 3 tablespoons olive oil 

Directions:

In a large bowl, combine the flour and salt. Add the water and oil, stirring just until combined. Roll dough onto a well floured surface and knead 10-12 times, or just enough to form a smooth dough ball. Cover and let rest for 10 minutes. Pinch into 6 even portions (the recipe I used said 8, but I felt like they would have been too small). On a lightly floured service, roll each dough ball out into a 7-8 inch diameter round. Again, these won’t be perfectly round unless you trim them- up to you. I kind of enjoyed the imperfectness of them! Now spray a medium-large skillet (whatever you have that’ll fit the size of tortillas you’ve made) lightly with cooking spray and heat over medium-high heat. Place a tortilla in the skillet, cooking just until bubbles start to form, then flip and repeat on the other side. Repeat until all tortillas are cooked. 

Voila! You’ve got chewy, homemade receptacles for tacos, burritos, enchiladas… Whatever your heart desires! Perfect with an icy cold margarita. Just sayin.
Recipe from Taste of Home.

Pumpkin Spice Syrup

I have a serious addiction to all things Starbucks, and the ever-popular pumpkin spice latte is no exception. However, keeping a pre-work coffee habit just isn’t budget friendly, especially with a new car payment! Luckily this syrup along with some steamed milk makes home-brewed taste just like (if not better than!) the ubiquitous chain’s beverages.

Ingredients:
1½ cups water
1½ cups sugar
4 cinnamon sticks
1 tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cloves
3 tbsp pumpkin puree

Directions:
Combine water and sugar in a medium saucepan over medium-high heat. Stir occasionally, cooking until sugar is completely dissolved.
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Whisk in spices and pumpkin purée to the saucepan…
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And cook for about 5 minutes. Your kitchen will smell like fall… Delicious, amazing fall. Allow to cool for about 10 minutes. Strain into container of your choosing. I was ghetto-fab and put some cheesecloth in a funnel for this step… Whatever works, right?
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Store in refrigerator. Add 1-2 tablespoons to your morning cuppa for an awesome pumpkiny start to your day!
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*To make an at-home PSL: add 1-2 tablespoons syrup to 2 oz hot coffee or espresso. Add 6 oz steamed milk and stir. Top with whipped cream and caramel sauce if you have it on hand. Double quantities for a larger cup!

Recipe from Annie’s Eats.