With a bit of work, you can make this easy recipe at home and enjoy this homemade Kung Pao sauce recipe anytime you want. Elevate dinner tonight with this sweet and spicy sauce.

You might also know Kung Pao as Chinese brown sauce or even stir-fry seasoning. It’s a thick and creamy sauce that sticks to the veggies and meat for insane flavor! I love pairing it with stir-fry ingredients and diced-up chicken breast. Pair it with some jasmine rice and dive in with a fork first. 

It’s so simple to make, and you will love the homemade flavor compared to the bottled sauce. One of the popular recipes is this Panda Express Kung Pao Chicken. Now, you can make it at home for a fraction of the cost.

This is a thick Kung Pao sauce that really smothers the chicken pieces or veggies you pair it with. You can also make an easy Kung Pao shrimp or even Kung Pao beef instead of chicken. 

Why this sauce is a must-make

Pantry Ingredients—Raid your pantry, and you might already have all the ingredients! These super simple ingredients combine for one epic homemade stir-fry sauce. 

Quick to Make—This sauce is ready to use in minutes. That is what I love—a no-fuss recipe that is quick and simple to make. 

Incredible Flavor—I use bottled sauce a lot, but for stir-fries, homemade sauce truly gives your meat and veggies a whole new level of flavor. 

Panda Express Kung Pao Sauce—This is a great swap for the jarred sauce you can buy. I share how to achieve a spicier version, or you can keep it mild if you prefer. 

Make Ahead of Time—You can make this sauce ahead of time. Whip it up and store it in the refrigerator until ready to use. 

Ingredients Needed

Soy sauce—Soy sauce is the main flavor of the sauce. It is tangy and salty, and it helps balance out the sweetness. If you need to reach for a low-sodium soy sauce, you should watch your sodium intake, as regular soy sauce contains quite a bit of salt. 

Granulated Sugar—You can add less or more of this ingredient to adjust the sweetness of your sauce. The sugar also helps balance out all the other ingredients. 

Rice Vinegar—I am obsessed with rice wine vinegar. It is a delicious vinegar that enhances flavors. However, it isn’t as stout as, say, a classic distilled vinegar. 

Cornstarch and Water—These two ingredients make a slurry for the sauce. As the sauce cooks and is heated, it will begin to thicken. Then, the sauce will stick to your eggless meat or even noodles. 

Sesame Oil—Sesame oil has a nutty flavor and aroma that helps the sauce stand out in flavor. It is used in many cuisines. 

How To Make

The printable recipe card below contains full directions on how to make Kung Pao sauce. It also includes a walkthrough with images to help. 

1. First, add the granulated sugar and cornstarch to a bowl and stir to mix a bit. 
2. Next, add the rice vinegar, soy sauce, sesame oil, and water. 
3. Whisk until the ingredients are fully combined. Then, store the sauce in the fridge until ready to use. You can also stir it in with stir-fry veggies, chicken, pork, etc. 

How To Use Sauce

•  Sauté veggies in a skillet. Once close to done, stir in Kung Pao at the end and cook for 1-2 minutes until the sauce is thickened. Red peppers, green bell peppers, water chestnuts, fresh ginger, broccoli, snap peas, etc. 
• Cube the tofu and cook it in a skillet. Feel free to add veggies as well. Then, stir the sauce in at the end to flavor the dish. 
• Pour sauce in the last 1-2 minutes of cooking. You can mix it with beef, pork, chicken, shrimp, etc., or just meat or add other veggies you like. 
• Make my Kung Pao Chicken recipe.
• Add a little of the sauce to ramen noodles for a doctored-up version. You can toss in additional ingredients or do noodles and sauce. 
• To add spice to this tangy sauce, add some red or Sichuan chili peppers for a spice boost. This will really give your Chinese dishes a bold, spicy flavor. 

Storing 

Refrigerate—Once mixed, this sauce needs to be refrigerated. You can make the sauce and keep it for almost a week. Stir well before cooking. 

Freezing—You can freeze your Kung Pao stir-fry sauce for 2 months. Just place it in a freezer bag or airtight container. Thaw in the fridge overnight, then reheat in the microwave or warm in a skillet. I prefer to heat it on the stovetop.

Expert Tips and Variations

• Add in dried chilies for a nice spicy component to the sauce. You can also use red chili flakes as well. 
• Mix with snap peas, broccoli, peppers, onions, etc. Or dice up chicken, shrimp, etc. 
• Top your dish with some green onions for a garnish and add flavor. Same with sesame seeds. 
• For a gluten-free option, reach for coconut aminos to replace soy sauce. 
• Top with cashews or peanuts once mixed with other food for a nice crunch. 
• Make sure the pan or wok is nice and hot before you add the meat or vegetables to create that nice sear. I like to use medium to medium-high heat. 
• If you do not want to use corn starch, you can swap it with xanthan gum. 
• Dark soy sauce can be used, but it will be bolder in flavor. 
• Red pepper flakes elevate the spice factor. So, if you enjoy spicy food, try adding some peppers. 
• If you want to elevate your sauce, sear some bok choy, yellow onion, bell peppers, broccoli, peas, and more to add tons of flavor to your dish. Once the veggies are cooked, toss the sauce in at the end and let it cook for 2-3 minutes. 

FAQs

Related Recipes

• Chinese Chicken Salad
• Orange Chicken
• Sesame Beef
• Instant Pot Korean Beef

Print

Kung Pao Sauce

Kung Pao sauce is a sweet, tangy, and savory stir fry sauce that goes great with rice, vegetables, or chicken, shrimp, steak and more. A simple 6 ingredient Chinese stir fry sauce that takes your dish to an incredible level of flavor.

Course Baking Basics

Cuisine Chinese

Keyword Chinese brown sauce, Chinese stir fry sauce, homemade stir fry sauce, Kung pao, Kung pao sauce, Kung pao sauce recipe, Kung pao stir fry sauce, Kung pow, kungpao, Panda Express Kung pao sauce, stir fry sauce, stir fry seasoning, what does Kung pao sauce tast like, what is Kung pao sauce

Prep Time 3 minutes minutes

Cook Time 3 minutes minutes

Total Time 6 minutes minutes

Servings 3 servings

Calories 45kcal

Author Kelsey

Equipment

• Wok Pan 
• Measuring Cups 
• Rae Dunn BEAT Whisk

Ingredients

• 1/4 cup Soy Sauce
• [1 teaspoon Sesame Oil]
• 1/4 cup Granulated Sugar or more to taste
• [2 Tablespoons Rice Vinegar]
• 1 Tablespoon Cornstarch
• 1/4 cup Water

Instructions

• In a bowl you will want to add your granulated sugar and cornstarch. Whisk to mix.
• Then add in the soy sauce, sesame oil, rice vinegar, and water. Whisk well.
• To cook the Kung Pao sauce, heat a pan on medium heat and pour in the sauce. Cook until the sauce is thickened.
• This takes just a couple of minutes. Once thick, pour on rice, or use as a stir fry sauce to mix with vegetables or meat or even tofu.

Notes

Stir Fry – When you use sauce for a stir fry cook up the meat or veggies until almost done. Then at the 2 minute mark stir in the sauce, and it will become nice and thick and stick to the other food. Stir constantly or it will burn. Remove from heat and serve.

Rice – Basmati and Jasmine are two types of rice that go well with this Chinese stir fry sauce.

Spice up Sauce – Add in some red chili flakes or chilies peppers diced up for added spice to the sauce. Mix in the same time you mix up the rest of the ingredients.

Sweetness – Now you can add less or more sugar. If you need a sugar free option use your favorite artificial sweetener of choice. Add sweetener to flavor. The sweetener can leave a bit of a different flavor to the sauce but delicious.

Storage – You can store this sauce uncooked in the fridge or cook it and store it in the fridge. Then to reheat warm up in the microwave. To cook you will stir well and cook on the stove on medium heat until thickened.

Freezing – You can freeze the sauce for 2 months if you would like. Make sure to freeze in an airtight container or sealable bag. Then thaw in the fridge overnight before you plan to serve.

Nutrition

Serving: 1g | Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 584mg | Sugar: 8g

The post 6 Ingredient Kung Pao Sauce Recipe appeared first on Bake Me Some Sugar.

Leave your peeler in the drawer; this is a no-peel recipe. Just chop, toss in the slow cooker, and let it handle the rest. If you love sweet apple recipes, you have to try out my cheesecake-stuffed apples. Or, for a savory option, try my apple pork loin, which I make in the slow cooker.

This Apple Butter Recipe Is…

• This is a homemade apple butter recipe for your slow cooker. The cooked apples break down perfectly, and you won’t notice the apple peel. 
• Easy peasy slow cooker recipe that will make your home smell incredible. That is the best part, besides eating it. 
• It’s a great way to use up extra apples you have on hand. It also makes a great gift to place in jars and add some ribbon for loved ones this apple season. 
• There is no need to peel the apples, so the prep is minimal. 
• Great for a dessert, breakfast condiment, and more. Full of rich fall flavors in each bite. 
• Warm spices infuse this recipe, which is excellent for English muffins, morning toast, bagels, etc. 
• Create the perfect consistency by how much you blend up the mixture. Then, use it to spread your favorite foods. 

Ingredients

Apples – So I used Granny Smith apples, but you are more than welcome to reach for honey crisp apples, gala, or any other type of baking apples.

Granulated Sugar and Brown Sugar—I find the blend of both sugars best for flavoring the apple butter. It offers more dimension in flavor.

Cinnamon, Nutmeg, and Ground Cloves—These three spices will give the apples such richness. They will also make your home smell amazing as the crockpot apple butter cooks.

Tools

• Slow Cooker
• Immersion Blender
• Cutting Board
• Knife
• Crockpot Liner (optional)
• Glass Jars – I used mason jars

How to Make

The printable recipe card at the bottom of the post contains full steps and measurements for making apple butter. This is a quick walkthrough.

Step One: Start by prepping your apples. I diced mine into one-inch cubes. Place the apples in a lined crock pot.

Step Two: Next, add the brown sugar, granulated sugar, and the three spices to a medium bowl. Mix to combine the ingredients.

Step Three: Next, you will pour the sugar mixture over the apples. Stir to combine.

Step Four: Place the lid on your crock pot and cook on high for 5 hours or low for 10 hours. Stir a few times as it cooks to incorporate the ingredients.

Step Five: Uncover at hour 5, and then use your immersion blender to mix up the apple butter until creamy.

Step Six: Then cook another 2 hours on low with the lid off. Serve or store in containers in the fridge.

Variations and Tips For Success

• Any fresh apples will work; reach for the baking kind of apples so they will break down well as they cook—Gala, Golden Delicious, Honey Crisp, Green Apples, Pink Lady, etc.
• Add a little maple syrup to taste at the end of cooking to sweeten up the apples.
• You can do all white sugar and just use white sugar instead of brown sugar.
• If you would like, you can use canning jars and a water bath canner to create shelf-life-stable apple butter.
• At hour 5, the apple butter will be a deep brown color. That is normal, so don’t panic. Just use the immersion blender to blend it into a creamy texture, which is a delicious spread.

Ways To Eat Apple Butter

Apple butter is very versatile. You can spread it on an English muffin, toast, or bagels, or even pair it with pork chops. Traditional apple butter is also used in some desserts. Try these apple butter cookies; they are so delicious.

Storing

Refrigerate—You can store your apple butter in a sealed mason jar or container in the fridge for up to a month.

Freezing—You can freeze apple butter in a freezer bag or airtight container for up to 6 months. Thaw in the fridge overnight before you plan to eat it.

Canning – If you want you can can your apple butter. Place in sterile hot jars that you wipe off the rim. Leave an inch headspace in the jars. With a water bath canner you will can for 10 minutes for half pints or 15 minutes for pint jars. Now this varies depending on the altitude and humidity where you live. Make sure the canning lid seals on the jars within 24 hours.

Common Asked Questions

More Apple Recipes

• Apple Pie Vodka
• Upside Down Apple Cake
• Cinnamon Roll Apple Cups
• Apple Peanut Butter Blondies

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

Print

Homemade Apple Butter

Serve up this creamy and delicious homemade apple butter. Made with fresh apples, warm spices and sugar. Slather on bread, bagels, mix in desserts and more. The perfect apple recipe.

Course Baking Basics

Cuisine American

Keyword apple butter, apple butter recipe, slow cooker apple butter

Prep Time 30 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 4 pint jars

Author Kelsey

Equipment

• Immersion Blender
• Crock Pot

Ingredients

• 6 1/2 pounds apples I used Granny Smith
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1/4 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1 tablesoon cinnamon

Instructions

• Dice up the apples in 1 inch cubes. Discard the core of the apples. You do not need to peel the apples.
• Place a liner in your crock pot if you would like. Then add in your diced apples.
• In a medium bowl add in the brown sugar, and granulated sugar, cinnamon, nutmeg, and clove. Stir well to combine.
• Pour over the apples and mix to combine.
• Place the lid on the crock pot and cook on low for 10 hours or high for 5 hours. Stir a couple of time between the heat cycles.
• Remove the lid and use your immersion blender to puree the apple mixture.
• Leave the lid off and cook for 2 more hours on low. Stir a few times during the cook time.
• Once done you will place in jars and refrigerate, or place in airtight containers. The apple butter can last for up to a month in the fridge.

Notes

Blender – If you don’t have an immersion blender you can use a regular blender or food processor. Just mix to combine to create a creamy texture then pour back into the crockpot. 

Sugar – You can use all granulated sugar instead of both types if you want. 

Apples – Use one variety of apple or do a mix of apples if you would prefer to elevate the flavor. 

Store – Store apples in a sealed container in the fridge for up to 1 month. Or freeze for up to 6 months. 

The post No Peel Apple Butter Recipe appeared first on Bake Me Some Sugar.

Use this homemade tomato sauce for topping spaghetti, using in lasagna, or smother your meatballs in the sauce. No matter how you serve it up, its a family favorite.

This Spaghetti Sauce Recipe Is…

• Ready in about an hour. It doesn’t take too long to make this homemade sauce.
• I used two types of meat, but you can always use just one type if you prefer.
• Family favorite sauce that is picky eater approved!
• Made with canned tomatoes for easy prep.

Ingredients Needed

Full measurements of ingredients for the meat sauce recipe is in the printable recipe card at the bottom of the post. This is a quick view of ingredients.

Tomatoes – The base of a tomato sauce is of course tomatoes. I used crushed tomatoes, diced tomatoes, and tomato paste.

Broth – Chicken or vegetable broth is needed to enhance the sauce.

Onion – White or yellow onion works for this.

Meat – Ground beef and Italian Sausage used, or swap for ground pork.

Garlic -Fresh cloves that are minced.

Sugar – The sugar helps counteract the acid in the tomatoes.

Seasonings – Italian seasoning, ground black pepper, salt, and fresh parsley.

Tip: San Marzano tomatoes are very popular for making sauce. They are a plum tomato that offers a sweeter and less acidic flavor. So feel free to use this brand instead of a different brand of tomatoes.

How to Make

Full directions are in the printable recipe at the bottom of the post. This is a visual walk through.

Step 1: Cook Meat and Onions

In a Dutch oven or large skillet you will cook your ground beef and pork. Then add in the diced onions and cook until the meat is no longer pink, and the onions have softened.

Step 2: Add in Spices

Next add in the garlic, and let it cook for a minute. Then you will add in the sugar, Italian seasoning, salt, pepper, and parsley. Cook for 2-3 minutes.

Step 3: Simmer Tomatoes

Next you will add in the tomato pasta in the pot, crushed tomatoes, diced tomatoes and broth. Stir well.

Then simmer the meat mixture on medium heat till it boils. Then reduce to low and cover and simmer the sauce.

You can simmer for 45 minutes to 4 hours. The longer the sauce simmers the richer the flavor. Add up to 1 tablespoon of sugar if you need to adjust the flavor.

Storing

Refrigerate any of the homemade meat sauce for up to three days in the fridge. Just place in an airtight container. Or if you want you can freeze the sauce in a freezer bag or freezer sealed container for up to six months.

Reheat the sauce in the microwave or warm it up on the stovetop in a pan. I recommend heating the sauce on low until it is warmed all the way through.

FAQs

Related Recipes

Want more tasty meals like this spaghetti recipe? Check out these other easy dinner ideas below.

• Crockpot Chicken Parmesan Pasta
• Cream Cheese Pasta Sauce
• Warm Tomato Brie Pasta
• Instant Pot Sausage Rigatoni

Printable Recipe Card

Print

Spaghetti Sauce

Whip up this homemade spaghetti sauce recipe. It has ground beef and Italian sausage in the recipe. A simple and delicious homemade meat sauce to serve with spaghetti, lasagna, or even pair with meatballs and more.

Course Dinner

Cuisine Italian

Keyword homemade spaghetti sauce, meat sauce, spaghetti sauce

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 servings

Calories 64kcal

Author Kelsey

Equipment

• Dutch Oven or large skillet
• Wooden Spoon
• Garlic Press
• Meat Chopper

Ingredients

• 1 pound lean ground beef
• 1 pound bulk Italian sausage or ground pork
• 1 large onion peeled and chopped
• 6 gloves fresh garlic peeled and minced
• 3 tablespoons granulated sugar divided
• 1 tablespoon Italian seasoning blend
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup fresh parsley chopped
• 6 ounce can tomato paste
• 28 ounce can crushed tomatoes
• 15 ounce can diced tomatoes with basil garlic, and oregano (or regular diced tomatoes)
• ½ cup chicken or vegetable broth

Instructions

• In a Dutch Oven or heavy duty pot you will add your beef and sausage and cook until browned all the way through. I use a meat chopper to break up the meat. You will also add in the onion and cook until the onion is softened.
• Drain off any grease from the meat.
• Next you will add in the minced garlic and cook for one minute. Then add in 2 tablespoons sugar, Italian seasoning, salt, pepper, and the parsley.
• Stir well and then mix in the tomato paste, crushed tomatoes, and diced tomatoes along with broth.
• Bring mixture to a boil, and then reduce the temperature to low and simmer for 45 minutes to 4 hours. The longer you simmer the meat sauce the richer the flavor.

Notes

Slow Cooker Method– Cook meat as directed with onions. Then add all the ingredients into the slow cooker and cook on low setting for 5-6 hours for a hands off cooking method. 

Simmer Sauce – You can serve the sauce after 45 minutes of it simmering. But the longer it cooks the richer and deeper the flavor of the sauce. 

Meat – I used ground beef and Italian sausage, but you can use one type of meat if you prefer. Or swap the Italian sausage with ground pork. 

Meatless – Leave out the meat if you want a meatless tomato sauce. 

Nutrition

Serving: 1g | Calories: 64kcal | Carbohydrates: 3g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 219mg | Potassium: 139mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

The post Homemade Spaghetti Sauce Recipe appeared first on Bake Me Some Sugar.

You can have this enchilada sauce ready to use in just 30 minutes. You can control the ingredients used, and it works well in all your favorite recipes. The ways to use this enchilada sauce recipe is absolutely endless.

Now there is nothing wrong with buying the sauce, but I find that the homemade sauce helps to amplify flavor of your dish to a whole new level.

Why This Is The Best Enchilada Sauce…

• Can use vegetable broth for a vegetarian option
• Better than the canned stuff
• You control ingredients used
• No MSG ingredients used
• Simple pantry ingredients
• Ready in 20 minutes
• Easy to make
• Delicious red sauce
• Can make a double batch easily
• Works with all Mexican cuisine recipes

Ingredients Needed

Here are the ingredients I used for this recipe. The measurements for each ingredient is in the printable recipe card at the very bottom of the post. Scroll to end of post to get full recipe.

Oil – I used olive oil but avocado oil can be used as well.

Flour – All Purpose Flour is what you will want for this sauce to make the roux.

Chili Powder

Garlic Powder

Ground Cumin

Dried Oregano

Sea Salt

Chicken Stock (or vegetable stock for a vegetarian option)

How to Make

Full directions are below, this is a visual walk through on how to make this red sauce.

Step One: Make Roux

In a saucepan on the stovetop you will want to heat oil on medium high heat. Add the flour and oil and cook for 1 minute. You need to whisk constantly or it will burn.

Mixing up the flour is cooking out the flavor of the flour.

Step Two: Add in Seasoning

Reduce heat to medium-low and then add in all the seasonings and cook another minute or two.

Step Three: Add in Stock and Simmer

Next you will whisk in the stock mixing constantly to prevent lumps. You will want to simmer the sauce on medium low heat. You want the sauce to lightly bubble for about 10 minutes.

The sauce will thicken as it cooks down, and then you can taste and add additional salt or seasonings to adjust the flavor to your liking.

Storing Sauce

Refrigerate – You can refrigerate any of the extra sauce in the fridge in an airtight container. The sauce can last up to five days in the fridge.

Freezing – Now if you want you can even make extra sauce and freeze it. Freeze in a freezer bag or freezer container for up to three months. Then thaw in the fridge overnight. Or thaw in the microwave.

Commonly Asked Questions

Ways to Use Enchilada Sauce

Here is a handful of ways for you to use up the enchilada sauce in recipes for dinner as well as party appetizers.

• Enchiladas
• Spread of Quesadilla
• Enchilada Pasta
• Wet Burritos
• Mix in Casseroles for a base
• Enchilada dip
• Etc.

Printable Recipe Card

Print

Enchilada Sauce

Learn how to make enchilada sauce made with oil, flour, and a handful of spices. This is a delicious red sauce for making Mexican dishes.

Course Sauce

Cuisine Mexican

Keyword enchilada sauce, red sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 40kcal

Author Kelsey

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/4 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 cup chili powder
• 1/2 teaspoon ground cumin
• 2 cups chicken or vegetable stock
• fine sea salt to taste

Instructions

• In a medium saucepan you will add oil on medium high heat. Then you will add in the flour and cook for 1-2 minutes mixing constantly.
• Then you will add in he spices – garlic powder, chili powder, cumin, oregano, and mix well. Cook an additional minutes.
• Now you will add in the stock slowly, whisking constantly. This is needed to prevent any lumps forming.
• You will want to lower the heat to medium-low and simmer the sauce for 10-15 minutes. You want it to lightly bubble. As the sauce simmers it will thicken.
• Once the sauce is done cooking, taste and then add in additional salt or seasoning to taste.
• Once the enchilada sauce is done, use in any of your favorite Mexican cuisines.

Notes

Stock – If you want a vegetarian enchilada sauce use vegetable stock not chicken stock. 

Spice – Use less or more chili powder to adjust the heat. You can add in crushed red peppers as well for more heat. 

Store – Store any sauce you do not eat right away in the fridge in an airtight container. It will store for up to five days. Or you can freeze any enchilada sauce for up to three months, in a freezer friendly container. 

Nutrition

Serving: 1g | Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 81mg | Potassium: 101mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1463IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 1mg

The post How to Make Enchilada Sauce appeared first on Bake Me Some Sugar.

This horseradish pickle recipe is a spicy pickle. Now you can make it a sweet horseradish pickles recipe by adding sugar into the recipe. Make sure to check out my refrigerator pickles recipe, or a classic dill pickles.

These Horseradish Pickles Are…

•  Hot Pickles
• Great For An Abundance of Cucumbers
• Steps on How to Can Pickles
• Can Use Fresh Horseradish or Horseradish Root
• Spicy

Ingredients Needed

Pickling Cucumbers – You will find pickling cucumbers are smaller than a traditional cucumber. As they are picked when they are little smaller in size.

Pickling Mix – I used the Mrs. Wages Pickle Mix as the brine for this recipe. You are more than welcome to create a homemade brine if you want.

Mrs. Wages Xtra Crunch Granules – If you want a nice crunch to your pickles this works great. You can find next to the canning jars at the grocery store.

White Distilled Vinegar – Aim for 5% acidity for the vinegar.

Prepared Horseradish – You can control the heat factor of the horseradish you want. These will be spicy pickles but you can elevate the heat more by purchasing a hot horseradish.

Garlic Cloves – I enjoy the twist of garlic in the cucumbers. I recommend using or or two whole cloves of garlic per jar.

Stone Ground Mustard – You will want to use a whole ground mustard for this. It is going to really enhance the flavor of the pickles.

Tools Needed For Canning

If you are new to canning here are some essential I use when I can.

Here is a canning kit, it has all the tools for holding jars when lowering them in and out of the water, a magnet to place seals on jars. A funnel for pouring in the jar to prevent spills, and more.

Quart canning jars are what I like as you can have pickle slices and they fit great. But you can use smaller jars if you need or prefer.

I use a older water bath pot, but here is a great one that comes with the liner to lift and lower your jars easily.

Here is a really nice scoop for pouring into the jars. This is a very handy canning tool.

How to Make

Full steps on how to make horseradish pickles are in the printable recipe card at the bottom of the post. This is a visual walk through.

Step One: Fill your water bath with water and turn it on high to bring to a boil. Then add your jars, seals and lids, and allow them to boil and sanitize while you work on pickles.

Step Two: In a large pot you will add the pickling mix, water, and vinegar and cook as directed on the package. You will bring it to a boil making sure to stir constantly, until the mixture is fully dissolved.

Step Three: Slice your pickles as you would like (spears, hamburger slices, etc). Drain your jars and place on the counter.

Step Four: Place your cucumbers in each of the jars, and add one to two garlic cloves in to each jar.

Step Five: Next you can add in the Xtra crunch granules. I added 1/4th teaspoon for a quart and if you do a pint then do 1/8th of teaspoon.

Step Six: Next you will add in some mustard, horseradish, to each individual jar. Then fill the jar with the the hot brine.

Step Seven: Wipe the rim of each jar with a paper towel or cloth towel. Place the lid and band on the jar and seal but not too tight.

Step Eight: Now you will add your jars in the canner, and allow it to continue to boil for 20 minutes for quart size jars.

Step Nine: Remove the jars, and let them sit on a towel lined cooling rack. The seals will be sealed within 24 hours. Leave the jars alone as they are sealing, moving them around can prevent the jars from sealing.

Step Ten: Next you will need to store the jars in a cool dry place, and then pickles will be ready in 4-6 weeks.

Storing

You will want to store your canned jars of pickles in a cool dry place. It does take 4-6 weeks for the pickles to reach their full flavor. You can eat before that time frame, but the flavor will lack a bit.

These horseradish pickles can store for up to 1 year when stored properly. Make sure the seal is still fully set on each of the jars.

With opened jars the pickles need to be stored in the fridge and eaten within 2 weeks of being opened.

Frequently Asked Questions

More Canning Recipes

• Jalapeno Jelly
• Sweet Pickle Relish
• Pepper Jelly
• Apple Butter

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

Print

Horseradish Pickles

Horseradish Pickles are a delicious and spicy pickle recipe. Give this hot pickle recipe for using up your pickling cucumbers. This is a canning pickle recipe.

Course Appetizer

Cuisine American

Keyword horseradish pickles, hot pickles, pickles horseradish

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

1 hour hour 30 minutes minutes

Servings 0

Author Kelsey

Equipment

• Canning Jars – Quart or Pints
• Water Bath Canner
• Canning Funnel
• Saucepan and Cooking Pot
• Cutting Board

Ingredients

• 9-11 pounds pickling cucumbers 25 large
• 6 ” long
• and can get quite a few pickles from them.
• 1 packet Mrs. Wages Pickle Mix
• Mrs. Wages Xtra Crunch Granules
• 3 2/3 cups White Distilled Vinegar 5% acidity
• 7 cups Water
• 5.5 oz jar prepared horseradish
• 14 fresh whole garlic cloves 1 per quart jar or ½ per pint jar
• 7.3 oz jar Old Style Mustard Maille brand used here

Instructions

• Wash and prep your cucumbers. I sliced most of mine into wedges and did some hamburger slice style pickles. You can slice anyway you want.
• Next fill your canner with water, and turn on high to get it to boil.
• In a large pot I placed all my jars and lids and brought the mixture to a small boil. I did this for 10 minutes to sanitize my jars. Then I carefully remove the jars from the water and set them on counter. You want the jars to be warm when you fill with pickles and brine, so time it right.
• In a large cooking pot, mix together Mrs. Wages pickling mix, water, and vinegar according to package directions and bring to a boil. Stir constantly until the brining mixture dissolves. Remove from heat.
• Add your pickles into the hot jars, you will want to place the pickles in but leave a little space, don't force a ton of pickles in the jar.
• Add in the brine leaving 1/2'' at the top of the jars. Use your funnel for pouring in the jars.
• Add in 1/4 teaspoon for quart jars and 1/8 teaspoon of the Xtra crunch granules for pint jars.
• Next add 1-2 whole cloves of garlic to each jar, 1 teaspoon mustard, 1 teaspoon horseradish to each jar on top of the brine.
• Wipe the rim and place the seal on and tighten but not too tight.
• When the water in the canner is at a rolling boil. Use the tongs to place the sealed jars inside. It's important to do this process with the same size jars, do pints together, and quarts together. When the water comes to a rolling boil again, after placing the jars in the water, set the timer; 10 minutes for pints and 20 minutes for quarts. I have had to wait 10 minutes for the water to come to a rolling boil again after putting the jars in

Notes

Have a towel – Have a towel handy when you are ready to remove the jars so the water doesn’t drip all over. Use the canning tongs to remove the jars. Place them on a cooling rack or countertop and listen for them to pop and ting…that’s when you know they’ve sealed.

Seal – After 24 hours, double check the top lid has sealed by lightly pressing. There shouldn’t be any give.
Remove the band and store the jars in your pantry or cupboard for up to one year.

Tip: Do not stack jars, if there is any leakage, the weight of a jar on the lid may prevent you from realizing it. Remember to label and date your lids. Pickles are ready to eat in 4-6 weeks.

Seal doesn’t work – If you have any lids that do not properly seal, place these in the refrigerator for 1 week and then do a
taste test. These will keep in the refrigerator for several weeks and you can enjoy refrigerator pickles.

Extra Brine: If you have extra brining liquid, you can store it in the refrigerator for 1 week. You should have more cucumbers by then!

The post Horseradish Pickles Recipe (Canning Process) appeared first on Bake Me Some Sugar.

If you love jalapenos you have to try my jalapeno jelly. It is loaded with sweet and spicy flavors and perfect with cream cheese.

This Pickled Jalapeno Recipe Is…

• Easy pickled jalapenos recipe
• Preserve Jalapeno peppers
• Favorite way to make these quick pickled jalapenos
• Garlic cloves added for garlic lover
• Canning Produce Recipe

Ingredients Needed

Distilled White Vinegar – I used white vinegar but you could use an apple cider vinegar if you would like. It will alter the flavor of the peppers.

Granulated Sugar – You will use a little bit of sweetness.

Garlic Cloves – Fresh garlic is going to give a nice hint of savory to the jalapenos.

Salt – Kosher salt works great for this recipe.

Water – You will use filtered water as it will work best, without altering flavor.

Jalapenos – You will use fresh jalapenos for this recipe.

Tools Needed

Here is what you need in terms of tools for these jarred jalapenos!

Glass Jars – You can use pint jars, quart jars or any ball jars. Any canning jars that are an airtight jar work. Plastic containers can melt from the hot pickling liquid.

Knife – You will want a sharp knife for slicing up the hot peppers into strips.

Gloves – If you happen to have sensitive hands, I recommend using gloves. The oils from the jalapenos can burn your hands if you are not careful.

Heavy Duty Pot – You want a heavy duty pot to ensure you get an even cook on the jalapenos and the brine.

How To Make

Full directions on how to make pickled jalapenos are in the printable recipe card. This is a visual walk through on these jalapeno slices.

Step One: Start by adding water, vinegar, sugar, garlic, salt and sliced jalapenos in a medium sized pot. Cook on medium heat

Step Two: Make sure to stir the hot brine often or it will burn the sugar. Cook until the sugar and salt are dissolved. Then bring the hot liquid to a boil, and immediately remove from heat and set aside for 10 minutes.

Step Three: Make sure you have clean jars and then place the sliced peppers in the jars and pour the brine over the peppers and let them sit on the counter for 20 minutes.

Step Four: Next place the lid on the jars, and seal it tight. Store in the fridge for 1-2 months.

Ways To Eat Pickled Hot Peppers

• Top Tacos
• Nachos
• Burgers
• Mix in Pico De Gallo
• Fajitas or other Mexican Food
• Sandwich Condiment
• Etc.

Storing

Once you seal your peppers you will want to refrigerate the jars and store for 1-2 months. Use your best judgement in terms of quality. If in doubt throw it out.

FAQs

Related Recipes

• Pickle Relish
• Canning Dill Pickles
• Canning Roasted Red Peppers

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

Print

Pickled Jalapenos

Pickled jalapenos are a sweet and spicy jalapeno. These jalapenos are quick, simple, and great for burgers, tacos, nachos, and more. Give this homemade jalapeno recipe a try with your summer produce.

Course Appetizers and Snacks

Cuisine American

Keyword jalapeno recipes, pickled jalapenos

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

30 minutes minutes

Servings 18

Calories 13kcal

Author Kelsey

Equipment

• 2 8 ounce glass jars
• Knife
• Medium Sized Pot

Ingredients

• 1 1/4 cup water
• 1 1/4 cup white distilled vinegar
• 6-9 medium jalapenos fresh
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 4 whole garlic cloves peeled

Instructions

• To start you will grab your pot and add the vinegar, water, sugar, garlic, salt and sliced jalapenos in the pan. Bring the pot to medium to medium high heat.
• Stir often cooking until the sugar and salt have dissolved. Then allow the mixture to come to a full boil.
• Remove the jalapenos from the stove once it boils and let them set for 10 minutes to cool.
• Using tons grab your jalapenos and place in a glass jar. Then pour the juice over the top of the peppers, filling to the top.
• Allow the jalapenos to cool for 20 minutes and then seal the jars.
• Store the pickled jalapenos in the fridge for 1-2 months.

Notes

Heat Factor – To leave peppers spicy leave the seeds in the peppers. Or to make the jalapenos mild, remove the seeds and white membrane. 

Thickness – You can slice your peppers as thin or thick as you would like. 

Nutrition

Serving: 1g | Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 389mg | Potassium: 13mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg

The post Pickled Jalapenos Recipe appeared first on Bake Me Some Sugar.

I share directions for homemade cream cheese in your Instant Pot or on the stovetop. Velvety smooth homemade cream cheese.

Use this cream cheese in dips, spread on bagels, toast, use in recipes, and more. A homemade whipped cream cheese that is ultra creamy! Use this cream cheese for my pickle wraps.

This DIY cream cheese was fun to make. I used my pressure cooker and it made this cream cheese from scratch a quick recipe.

Why You Will Love Making Homemade Cream Cheese ..

• 3 Ingredients
• Toss in blender to whip it up to an ultra creamy texture
• So easy to make
• Can make your own cream cheese on stove or pressure cooker
• Stores well
• A cream cheese substitute to use in recipes

Cream Cheese Ingredients

• Whole Milk
• Heavy Whipping Cream
• Vinegar

How to Make

Full directions for this cream cheese recipe are featured below in the printable recipe card. This is a quick walk-through.

Step 1: Start by adding your heavy cream, milk, and vinegar into the Instant pot. You can use lemon juice to replace, but it will create smaller curdles.

Step 2: Give it a quick stir, place the lid on the pressure cooker, and make the valve set to sealing.

Step 3: Pressure cook 5 minutes on low, with 10 minutes of natural release. Then open the lid carefully.

Step 4: Strain the mixture in a fine-mesh strainer that is lined with a cheese cloth. The liquid will be a greenish color, this is normal.

Step 5: I then transfer the mixture once drained into my Ninja Foodi blender. Give it a good blend, till it is creamy.

Step 6: Pour into a container, store in the fridge until you are ready to eat it.

How is cream cheese made on the stove? Check out the printable recipe card with those directions.

Storage

The cream cheese needs to be refrigerated, in an airtight container. You can store your cream cheese for around 7-14 days.

Stir and use as you would like. Spread on toast, bagels, use for mixing up a dip, in casseroles and any other way you would use a classic cream cheese in a recipe.

Variation To Recipe

• Instead of vinegar you are more than welcome to swap with lemon juice. You will find the texture alters a bit.
• Add a sprinkle of salt to taste once the cream cheese is done.
• I prefer the cream cheese ran through a blender to get the right texture. You can use a food processor as well
• Add in fresh herbs or even fruit to flavor the cream cheese the way you would like.

Recipe FAQs

Recipes To Use Cream Cheese In

• Cream Cheese Deviled Eggs
• Bacon Wrapped Pickles
• Blueberry Cream Cheese Pie
• Cheesecake Stuffed Apples
• Cream Cheese Chicken

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

Print

Homemade Cream Cheese

Homemade cream cheese takes just 3 ingredients to make. Learn how to make cream cheese on the stovetop or in your Instant Pot pressure cooker. An easy cream cheese recipe that is ultra-creamy.

Course Baking Basics

Cuisine American

Keyword cream cheese, cream cheese from scratch, cream cheese ingredients, cream cheese substitute, diy cream cheese, homemade cream cheese, homemade whipped cream cheese, how do you make cream cheese, how is cream cheese made, how to make your own cream cheese, make your own cream cheese, what is cream cheese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 1/2 cups cream cheese

Calories 139kcal

Author Kelsey

Ingredients

Supplies

• Fine Mesh Strainer
• Cheesecloth
• Blender

Cream Cheese Ingredients

• 3 cups whole milk
• 1 1/2 cups heavy whipping cream
• 2 1/2 tablespoons vinegar
• Salt optional

Instructions

• Start by pouring your heavy whipping cream, milk, and white distilled vinegar into the Instant Pot. Give it a gentle stir.
• Place the pressure cooker lid on, and then close the sealing valve. Do 5 minutes low pressure, followed by 10 minutes of a natural release to let it sit.
• Open the lid after 10 minutes, and then pour the mixture in a cheesecloth-lined fine-mesh strainer. I let it strain for around 5 minutes.
• Transfer the cheese curds into the blender and process for 3-4 minutes or until the mixture is creamy like cream cheese. You might need to scrape down the sides.
• If you find the cream cheese mixture is a little dry, add a little of the whey liquid in. Add salt to taste if you would like.
• Place the whipped cream cheese in an airtight container and place in the fridge until ready to use.

Video

Notes

Stovetop Directions For Cream Cheese

1. In a heavy pot pan, you are going to pour your milk and the heavy cream in (med-high heat) and bring it to a rolling simmer. Make sure to stir constantly.
2. Reduce the heat to medium and then pour in the white distilled vinegar. Do 1 tablespoon at a time when you pour it in.
3. The cheese mixture will begin to curdle at this point, that is what you want to see. Stir continuously, until greenish liquid is on the bottom and you have larger curds on top.
4. Line your fine mesh strainer with the cheesecloth and pour the mixture into the strainer. It will catch all the cheese curds.
5. Allow the mixture to drain for about 5 minutes, then transfer the cheese to a blender, and mix 2-3 minutes till creamy!

• Lemon Juice – You can use lemon juice in replace of vinegar, but it will alter the texture. Your curds will be smaller in size.
• Salt is optional. you can add up to a 1/4 teaspoon to flavor.
• Add in herbs or spices to season your cream cheese, or even whip up with fresh fruit.

Nutrition

Serving: 1g | Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 83mg | Sugar: 4g

The post Homemade Cream Cheese Recipe appeared first on Bake Me Some Sugar.

Whatever the case, this Mexican salad dressing recipe is crazy simple and bursting with rich flavor. Trust me, give it a try today.

You can whip up this homemade dressing in minutes and have a tasty and flavorful dressing to throw your dish over the top.

Also, try out my horseradish ranch and my classic Ranch dry seasoning mix. Both are delicious.

This Mexican Ranch Recipe Is…

• Simple to Make
• Made with Herbs and Spices
• Sour Cream and Mayonnaise Based Ranch
• Great for Salads, Dipping Chips, and More

Ingredients You Will Need

• Mayonnaise
• Sour Cream
• Milk
• Seasonings – Loaded with dill, garlic, cumin, chili powder, salt, pepper and more.

You can always add more or less of spices to enhance the dressing even more to make a flavor stand out.

How to Make Mexican Ranch Dressing

Full directions on this Mexican ranch are in the printable recipe card. This is a quick walk through with images for those who prefer a visual walk through for this Mexican dressing.

Step One: In a bowl you are going to add all your spices and herbs. Then add in the sour cream, mayonnaise, and mix well.

Step Two: If you find the mixture is too thick (it will be thick like dip at this point) add in the milk, 1 tablespoon at a time to reach your desired consistency.

Step Three: Refrigerate the homemade Mexican ranch dressing for at least 1 hour before serving.

How to Make Dip With This Recipe

You will mix all the ingredients in a bowl without the mix. The milk thins it out and makes it a dressing. So just leave the milk out, and you have a dip for chips, veggies, etc. It is a zesty ranch dip!

I do recommend letting it to chill for at least an hour to allow the spices to blend together with the mayo and sour cream.

Storing Dressing

Place your Mexican zesty dressing in an airtight container in the fridge. You dressing will store for 4-5 days in the fridge. You will want to stir between each use, as it can separate a little bit once you have it sit for a bit.

Due to the dairy in this dressing it will not freeze and thaw well. You will find it curdles once it is thawed from being frozen.

Ways to Use

• Taco Salads
• For A Chicken Wrap Dressing
• Green Salad with Eggs, Bacon, Etc.
• Use to Mix in Pasta Salads
• Dip For Veggies or Tortilla Chips
• Etc.

FAQs

More Homemade Mixes

• Taco Seasoning
• Creole Seasoning
• Mrs. Dash Seasoning Salt Free
• Adobo Seasoning

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

Print

Mexican Ranch Dressing

Mexican Ranch Dressing is a homemade ranch dressing with Mexican flavored spices. Great for taco salads and other Mexican dishes. You can even make this Mexican zesty ranch into a dip or veggies and chips.

Course Homemade Seasoning Mixes

Cuisine Mexican

Prep Time 5 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 1 1/2 cups

Calories 147kcal

Author Kelsey

Equipment

• Bormioli Rocco Glass Fido Jars
• Measuring Spoons

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 2-4 tablespoons milk
• 1/2 teaspoon dried dill
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

• In a bowl you will add your mayonnaise, sour cream, and then add all the spices on top.
• Slowly mix in 2 tablespoons of milk. If the dressing is too thick for your liking add milk by 1 tablespoon increments until it reaches your desired consistency.
• Then store the Mexican ranch dressing in the fridge for 1 hour, before using. This will help flavors to blend together.

How to Make Mexican Dip

• Add all ingredients but the milk in a bowl. Whisk well and then refrigerate the dip.
• You will want to refrigerate the dip for at least 1 hour before serving.
  

Notes

Double Recipe – Go right ahead and double the recipe if you would like.

Storing – You will want to store this dip in the fridge for up to 5 days. Make sure to whisk between each use as it can begin to separate a bit as it sits.

Spices – If you want to use less or more of a spice go right ahead.

Nutrition

Serving: 1g | Calories: 147kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 14mg | Sodium: 145mg | Sugar: 1g

The post Mexican Ranch Dressing Recipe appeared first on Bake Me Some Sugar.

It takes minutes to make and this taco seasoning mix tastes way better than the packet, if you ask me! Use the taco seasoning to make these sheet pan nachos!

This DIY taco seasoning tastes even better than the store bought taco packets. A gluten free taco seasoning that you get to control the ingredients used.

Make this a mild or hot taco meat seasoning, the choice is yours. Taco spices that will dress up an dinner or appetizer you serve.

Why This Recipe Is A Hit

Not sure why you should make taco seasoning from scratch? Here are a few reasons why I love this spice blend.

No fuss recipe – You literally measure, dump and mix spices! It can be made in minutes. No crazy steps, just simple and to the point. 

Stores Well – Make a batch and store in a container in your spice cabinet like any other spices! This taco seasoning has a nice shelf life! 

Flavorful – I love the blend of spices in the diy version. Lots of flavor, that you can adjust to fit your personal preference. 

Mild to Hot – You control if you want a mild seasoning or hot. I personally prefer more mild.. but I can’t handle a lot of heat. 

Use in so many recipes – A versatile spice blend that you can use on so many dishes! From your casseroles to soups. Season your ground beef, shrimp, or even chicken with this mix. It’s is loaded with flavor and pairs well with so much. 

Ingredients Needed

• Chili Powder – Adds a nice richness and depth to the seasoning mix. This is not cayenne powder, I know some can think they are the same. 
• Smoked Paprika – I love the subtle Smokey component. You could use an original paprika if you don’t have smoked. 
• Salt and Black Pepper
• Ground Cumin – Make sure it is ground and not whole seed. Don’t overdo the cumin as it can overtake the spice blend. 
• Garlic Powder – Helps to elevate the flavor of spices. 
• Onion Powder – Even if you don’t care for onion this spice really helps bring all the flavors together. 
• Crushed Red Pepper Flakes – Here is where you control the heat of the spice blend. Adjust this as needed. If you want mild seasoning, leave it out. 

How to Make

Step 1: Measure out all the ingredients and place in a jar or bowl. 

Step 2: Mix up or place the lid on the jar and shake! I like to screw lid on and gently shake to incorporate spices.

Use your copycat taco seasoning as you would like to in a recipe. From seasoning meat, mixing in dips, or flavoring up your veggies.

Storage

How to Store – Place the spice blend in a jar with a lid or container. Make sure it is airtight as you don’t want moisture to your seasoning mix. 

I personally like jelly mason jars for homemade seasonings or I buy glass spice jars. 

Shelf Life – Your homemade taco seasoning will store for up to a year. Just make sure you use fresh spices.  Store in an airtight container.

Otherwise if your chili powder expires in 3 months, then that is when you need to toss out the mix and make new. 

What can you make with taco seasoning

• Enchilada Pasta
• Easy Taco Pasta
• Frito Chili Pie
• Chicken Walking Tacos
• Chicken Chili
• Taco Lasagna 
• Mexican Dip
• Blackstone Shrimp Fajitas

FAQs 

Related Recipes

• How to Make Bisquick
• Creole Seasoning
• Mrs. Dash Seasoning
• Homemade Cream Cheese

Print

Taco Seasoning Recipe

Here is a taco seasoning you can make at home in as little as 3 minutes. Just measure, dump, mix and use this homemade taco seasoning for seasoning taco meat, mixing in casseroles, making dips, and more. A DIY taco seasoning recipe that is so versatile.

Course Homemade Seasoning Mixes

Cuisine American

Keyword diy taco seasoning, gluten free taco seasoning, homemade taco seasoning, how to season taco meat, meat seasoning, mexican seasoning, taco meat seasoning, taco seasoning, taco seasoning from scratch, taco seasoning mix, taco seasoning recipe, taco spices, what to put in tacos

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 0 around 3/4 cup

Calories 20kcal

Author Kelsey

Equipment

• Spice Bottles

Ingredients

• 1/3 cup chili powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 1/2 teaspoons crushed red pepper flakes optional

Instructions

• In a bowl or jar you will measure out all the spices listed above to make your taco seasoning. Salt, pepper, chili powder, cumin, oregano, garlic powder, paprika, onion powder, and red pepper flakes if you want.
• Mix up and then store the homemade taco seasoning in an airtight container for up to a year. Measure and use the seasoning blend for making tacos, dips, seasoning casseroles, and more.

Notes

Crushed Red Pepper Flakes – These are optional. If you want a milder taco seasoning leave it out. For a spicy mixture, add the pepper flakes in.

How Much Taco Seasoning to Use: A taco packet you buy at the store contains around 2 tablespoons of seasoning. So for any recipe that calls for store bought packet seasoning, just measure out 2 tablespoons of this DIY Mexican seasoning to use.

Storage: Store your taco seasoning in an airtight container. Then store in the pantry or spice cabinet. Make sure to not allow moisture to get into the mix, or it will sog it up.

How Long It Lasts: Look at all the spice expirations you are using. If none of them expire right away, you can store the mix for 6 months to a year. Otherwise, if say the Oregano expires in 3 months, then use the 3 month mark as your expiration date.

Nutrition

Serving: 1g | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 277mg | Fiber: 2g

The post 3 Minute Taco Seasoning Recipe appeared first on Bake Me Some Sugar.

This is a Bisquick mix that is super simple to make and can work in any recipe that calls for store bought Bisquick.

Bisquick is so versatile. Try making my sausage balls! Or for sweet try this Skillet Strawberry Shortcake! Or try my parmesan garlic biscuits.

Ever go to bake and find you don’t have Bisquick stashed in your pantry? Been there, done that one too many times!

So, I got to work and created a homemade recipe so I never run into that again!

What Is Bisquick

Bisquick is an essential pantry flour mix that has been around for years. It is a baking mix that is mixed with flour, baking powder, shortening and salt.

Use this for quick drop biscuits, shortbread, or even pancakes for your early morning pick me up!

Ingredients Needed

• Shortening
• Baking Powder
• Flour
• Salt

Tools Needed To Make Homemade Bisquick At Home In 5 Minutes

Use a food processor or a chef dough cutter. This is going to help mix in the flour, and shortening so it creates a nice crumble.

You need the mixture well incorporated so it holds up. Then pour in a bag or mason jar and store in your fridge until you are ready to use!

Legit, this takes 5 minutes to make!

How To Make Bisquick

Step 1: In a bowl or food processor add your flour, salt, baking powder and shortening.

Step 2: Pulse the food processor or use a pastry cutter and fold in the flour mixture. You want the shortening to incorporate into the flour mixture.

Step 3: Once well mixed, then you will pour into a mason jar or sealable bag and use as any recipe directs!

Full directions and measurements are in the printable recipe is below for you to print.

How To Store Homemade Bisquick Mix

Because this mixture doesn’t have the processed Bisquick ingredients your homemade version will spoil if left in the pantry.

Store your homemade Bisquick substitute version in the refrigerator.

More Recipes To Consider

• Sausage Balls
• 25 Affordable and Easy Instant Pot Pantry Recipes
• Parmesan Garlic Biscuits
• Zucchini Tomato Casserole
• Air Fryer Eggplant
• Sour Cream Chicken Enchiladas

Print

Homemade Bisquick

Homemade Bisquick is so easy to make and can be used in making drip biscuits, desserts, and so much more. An essential pantry item you can make yourself using 4 ingredients.

Course Breakfast

Cuisine American

Keyword  bisquick ingredients,  bisquick mix,  bisquick substitute,  homemade bisquick mix,  make your own bisquick,  what is bisquick, bisquick, bisquick recipe, can you make homemade bisquick, easy flour mix, homemade bisquick, how to make an all purpose flour mixture, how to make bisquick

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 7 cups

Calories 164kcal

Author Kelsey

Ingredients

• 6 cups all purpose flour
• 1 cup vegetable shortening
• 1 teaspoon salt
• 3 tablespoons baking powder

Instructions

• Place the flour, salt, and baking powder in a bowl or food processor (a food processor is best) and pulse for just a minute.
• Then slowly incorporate your shortening until it is fully combined. Once done place in a sealable bag or airtight container.
• Store the homemade Bisquick in the refrigerator for up to four months.

Notes

This homemade bisquick mix needs to be stored in the refrigerator.

Use this bisquick substitute for any recipe. Just measure and use as you would with any recipe you would like.

If you want to use a gluten free flour blend, you can. Just alter the measurement if the gluten free flour calls for a different measurement than a classic all purpose flour.

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 233mg | Fiber: 1g

The post 4 Ingredient Homemade Bisquick Recipe appeared first on Bake Me Some Sugar.

Nothing can beat the flavor of homemade creole seasoning. This recipe of creole seasoning is a complete flavor explosion; use it over anything that needs a boost in flavor.

This recipe is suitable for

• low-carb
• vegan
• keto
• gluten-free
• paleo
• whole 30 diets.

This recipe of creole seasoning is another example of a homemade spice mix that you can prepare for yourself to add flavor and life to a huge variety of foods. It just takes 5 minutes to prepare this seasoning.

Ingredients Needed

Creole seasoning ingredients includes some everyday ingredients, which are:

• Onion powder
• Garlic powder
• Cayenne pepper
• Dried thyme
• Paprika powder
• Dried basil
• Dried oregano
• White pepper
• Black pepper
• Salt

How to Make

Step 1: Add all the spices in a bowl, and mix well.

Step 2: Place in an airtight container and then use in any soup, stews, and other recipes that call for creole.

How to use this seasoning?

• You can rub it on meat or fish steak.
• You can use it as a marinade by mix it with some vinegar, olive oil, and lemon.
• Use as a gumbo seasoning.
• Consider using as jambalaya seasoning.
• You can sprinkle it over vegetables for roasting.
• You can use it over meat before grilling it.

Storage

If you properly store the creole seasoning, you can easily store it in an airtight jar for up to 1 year. Make sure to store it away from direct sunlight or in a cool place. You can also keep the jar in the refrigerator.

This homemade tony’s seasoning can actually last for up to 1 year, but it loses its vibrant flavor and freshness as time passes.

So try to make enough to last you for few months and then simply prepare a new or fresh batch.

Recipe FAQs

Make A Gift in A Jar

This quick and easy seasoning recipe makes an excellent and unique DIY gift.

Make few more batches of this recipe, pour into a unique and special airtight jar, label the jar, and add a vibrant color ribbon. Send it to your foodie friends and loved ones with some chocolates and roses.

Now, as you know everything about creole seasoning, let’s see how to prepare it.

Expert Tips And Variations

Tips and variations on how to make Cajun seasoning at home.

• You can adjust the quantity of salt and paprika as per your taste.
• You can add kosher or sea salt flakes instead of plain salt.
• Make sure that the jar you are using to store creole seasoning is completely dry and clean.
• If you want, you can put all the ingredients in the spice grinder and grind the ingredients into a powder.
• If you are going to use the seasoning more often, you can double the recipe.

Looking for more DIY Seasonings

• Salt-Free Mrs. Dash
• Homemade Bisquick
• Homemade Ranch
• Greek Seasoning
• Season Salt

Print

Creole Seasoning Recipe

Creole Seasoning is an easy homemade creole seasoning recipe. Give this spice blend a try for mixing in soups, stews, gumbos, and more. Anything you would want a Cajun seasoning for you can use this seasoning blend.

Course Homemade Seasoning Mixes

Cuisine American

Keyword  cajun spice,  creole seasoning ingredients,  creole seasoning recipe,  gumbo seasoning,  homemade creole seasoning,  how to make cajun seasoning,  jambalaya seasoning,  new orleans spices,  seasoning blend,  tony chachere s creole seasoning,  tonys seasoning,  what is creole,  what is creole seasoning, creole seasoning, creole seasoning substitute

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 tablespoons

Calories 4kcal

Author Kelsey

Equipment

• Measuring Spoons
• Spice Bottles

Ingredients

• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 1 Tablespoon dried oregano
• 1 Tablespoon dried basil
• 1/2 Tablespoon dried thyme
• 1/2 Tablespoon black pepper crushed
• 1/2 Tablespoon white pepper
• 1/2 Tablespoon cayenne pepper
• 2 1/2 Tablespoons paprika
• 1 1/2 Tablespoons salt

Instructions

• Add all the spices into a bowl.
• Mix well, and then place the creole seasoning into an airtight container or sealable bag.
• Then use this creole seasoning for any recipe that calls for creole or Cajun spice blend.

Notes

Store in an airtight container to preserve the spice blend.

You can alter the spices used to adjust the flavor.

Use less cayenne for a milder flavor, or add more to make a spicy creole seasoning.

Nutrition

Serving: 1g | Calories: 4kcal | Carbohydrates: 1g | Sodium: 239mg

The post Creole Seasoning Recipe appeared first on Bake Me Some Sugar.

In short, this is literally my favorite Mrs. Dash substitute because it’s super fast and easy to make and no one ever knows it’s not the “real” deal! Learn how to make this herb blend mix today.

I’ll admit that I tend to put Mrs. Dash seasoning on a lot of my recipes. And after a while, I started realizing that this was probably something that I could easily make at home myself.

 Make this simple seasoning without salt to help limit your sodium intake. It gives you all the flavors you find in the store version, and you might have all the Mrs dash ingredients in your pantry already.

Try my creole as well for a simple seasoning blend.

This Ms. Dash seasoning is…

• Super simple to make
• No real “cooking” required
• The perfect pairing of herbs and spices
• salt-free seasoning blend
• Seasoning mix can be used on chicken, beef, vegetables, rice, etc.
• Tasty and flavorful
• An awesome recipe to use on so many recipes

Ingredients

• Garlic powder
• Onion powder
• Basil
• Oregano
• White pepper
• Marjoram
• Thyme
• Parsley
• Savory
• Orange peel
• Cayenne pepper
• Cumin
• Mustard powder

Supplies

• Mixing Bowl
• Measuring Spoons
• Spice Container

How to Make Mrs. Dash Seasoning

Step 1: First you will start by measuring all the spices and herbs into a bowl. Mix all the ingredients together. 

Step 2: Lastly, store and serve as you would any other spice blend!

Moreover, this is a delicious garlic herb spice blend that compliments so many recipes.

Expert Tips 

• Once you make this homemade seasoning, be certain to store it in an airtight container for later. As long as you do this, this copycat Mrs. Dash seasoning will stay good for up to 1 year! 
• For instance, if you want to add a few more ingredients, you can also add 1 teaspoon of each fennel, coriander, rosemary, and celery seed. 
• Make certain that you mix the ingredients really well so you don’t get clumps of one seasoning sticking out more than the others. 

I told you that this recipe was super simple to make! I literally find myself using this on a wide variety of recipes from meats to salads and everything in between.

This is because the flavor is so good that it really does pair with just about anything that you can think of. 

Variations to Recipe

While I’m pretty certain I’ve got the perfect portions for this recipe figured out, there are a few things that you can do to change it up. 

• Feel free to play with the amounts of the ingredients listed. While I’ve measured them out and got them to a place that I think makes them taste like Mrs. Dash, you can always mix and match to your liking as well. 
• If there are certain ingredients that you don’t care for, you can omit those and swap them out for something else. 
• As mentioned above in the tips section, adding on different ingredients like rosemary or celery seed can be a super simple way to really bring out the flavor and taste! 

FAQs About Mrs. Dash Seasoning

More Pantry Basic Recipes

• Dye Easter Eggs Without Kit
• Homemade Cream Cheese
• Bisquick Recipe
• 5 Minute Ranch Powder Mix
• Blueberry Compote
• Homemade Yellow Cake Mix

Print

Mrs. Dash Seasoning Recipe Salt-Free

Give this Mrs. Dash Seasoning Recipe a try. A salt free seasoning that is loaded with garlic herb flavor. Great to spread on vegetables, chicken, beef, pork, and more. A homemade seasoning blend that is so handy to have.

Course Baking Basics

Cuisine American

Keyword  seasoning blend, all purpose seasoning, dash seasoning, diy seasoning blend, garlic herb seasoning, how to make mrs dash, mrs dash seasoning, Mrs. Dash Seasoning Recipe, ms dash, ms dash garlic recipe, ms dash seasoning, salt free garlic herb blend, Salt-Free seasoning

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 0

Calories 7kcal

Author Kelsey

Ingredients

• 2 Tablespoons garlic powder
• 1 Tablespoon onion powder
• 2 teaspoons basil
• 2 teaspoons oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon mustard powder
• 2 teaspoons white pepper
• 1 1/2 teaspoons marjoram
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons parsley
• 1 1/2 teaspoons savory
• 1 teaspoon orange peel

Instructions

• First, just measure out all the spices and herbs and pour them into a bowl.
• Mix well, and then place your seasoning blend in an airtight container or sealable jar.
• This Mrs. Dash seasoning recipe can store for up to 1 year.

Notes

You can adjust the seasonings used to fit your preference.

Even though there is no salt in this spice blend it is loaded with flavor.

This is a homemade Mrs. Dash seasoning that can be used on all types of foods.

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 1g | Sodium: 1mg

Above all, this is a great homemade seasoning blend that is loaded with flavor. You might find it to be a perfect fit for your family. We love seasoning our vegetables and proteins with this garlic herb blend.

The post Mrs. Dash Seasoning Recipe Salt-Free appeared first on Bake Me Some Sugar.

This creamy horseradish dressing recipe is one my husband asked me to make. He is a sucker for all things that involve horseradish. So I created this recipe, and sure enough he loved the homemade condiment!

This is a homemade ranch dressing recipe with a twist of kick! A horseradish salad dressing everyone will love to spoon on their salad, steak, use as a dip, and more.

Ways To Use This Horsey Ranch

• Top salads as a dressing
• Make a bit thicker in consistency for a veggie or chip dip
• Top chicken, steak, and other meats with
• Use as a pasta salad sauce
• Use as a condiment for a sandwich, etc

What Do You Need

Prepared Horseradish | You can buy this in the refrigerator section at the store. Watch the heat as some are super hot. It is up to you what you can handle.

Buttermilk | Buttermilk and sour cream along with mayo are the base of the salad dressing. Also, I recommend using fresh lemon juice but store-bought in a bottle can work.

Spices and Herbs | Garlic powder, salt, pepper, and dill along with dry ranch powder.

How to Make

Take all your ingredients in the recipe card below. Add them into a mason jar, blender or bowl and mix until fully combined.

Place in the refrigerator for an hour before you serve. This is important to do to allow the flavors to blend together, and help bring out the richness of the horseradish paired with the ranch seasoning.

Storage For Horseradish Ranch Dressing

Your horsey ranch needs to be store in an airtight container in the refrigerator. The dressing can store for up to one to two weeks.

Make sure that between each use, you shake or stir well. Then give it a smell to make sure nothing has spoiled in it. If stored properly it will last for up to two weeks, which is nice.

Expert Tips and Variations

• I used homemade ranch powder to mix into my dressing. You can also use store bought powder as well.
• Feel free to adjust the amount of horseradish you mix into the dressing to control the flavor and heat.
• I love the added dill in the dressing, but if you are not big into dill leave it out.
• Double the recipe if you need to feed a larger crowd.
• Make this up to 1-2 days before you plan to serve. Then shake well and serve up a homemade creamy dressing.
• The sour cream and buttermilk help to bring out a nice tang in this homemade condiment recipe!

This also makes a great gift you can make. I know a lot of my family could enjoy this horseradish ranch dressing!

Recipe FAQs

More Condiments and Homemade Mixes

• Homemade Bisquick
• Season Salt
• Apple Pie Spice
• Chinese Five Spice

Print

Horseradish Ranch Dressing

Serve up this Horseradish Ranch Dressing to spice up your salad, sandwiches, or make as a dip! This creamy horseradish dressing is a fun twist to a homemade ranch dressing but with a kick of horsey in each bite. An easy dressing recipe to add to your menu!

Course Homemade Seasoning Mixes

Cuisine American

Keyword creamy horseradish ranch, creamy horsey recipe, creamy ranch dressing, homemade ranch dressing, horseradish ranch, horseradish ranch recipe, horseradish recipe, horsey ranch, how to make a horseradish dressing, prepared horseradish recipe

Prep Time 5 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 2 1/2 cups

Calories 69kcal

Author Kelsey

Ingredients

• 1/2 cup mayonnaise
• 1 cup buttermilk
• 1 cup sour cream
• 2 – 2 1/2 teaspoons prepared horseradish
• 1/2 teaspoon dill
• 2 tablespoons dry ranch seasoning
• 1 tablespoon Worcestershire
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoon lemon juice

Instructions

• In a mason jar or a bowl, you will add in your buttermilk, mayonnaise, sour cream, horseradish, Worcestershire, ranch powder, garlic powder, salt, pepper, lemon juice, and dill.
• Shake well or stir until the horseradish ranch dressing becomes nice and creamy.
• Place lid on container and store for 1 hour in the refrigerator before you use.
• Then give the creamy horseradish dressing a stir and use how you would like.

Notes

Start with the 2 teaspoons of horseradish, and then if you want a stronger flavor you can add in more later.

This horseradish dressing can be doubled if you would like.

I love using a mason jar for an easy mix and it stores well in the fridge in a glass jar.

This homemade salad dressing can be used for salads, dipping with veggies, etc.

Nutrition

Serving: 2tablespoons | Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 209mg | Sugar: 1g

If you make this horseradish ranch dressing recipe let me know how you like it below!

The post Creamy Horseradish Ranch Dressing Recipe appeared first on Bake Me Some Sugar.

Anytime a recipe calls for a ranch dry powder mix you can use this ranch powder. Just measure and you have the perfect ranch flavor! A buttermilk ranch dressing that tastes better than ordering a salad at your favorite restaurant.

This homemade ranch dressing mix is great to toss in a jar with a label and gift to a loved one as well. Great for anyone who loves their ranch or enjoys cooking in the kitchen.

Try my Horseradish Ranch Dressing as well! It is so creamy and offers a nice kick!

Why Make Your Own DIY Ranch Seasoning

• Affordable to make
• Simple ingredients
• As little as 5 minutes to whip up
• Versatile to use
• Tastes just as good as store-bought

Ingredients Needed

• Buttermilk Powder
• Parsley
• Freeze Dried Dill
• Onion Powder
• Freeze Dried Chives
• Garlic Powder
• Salt & Pepper

How To Make

Full measurements of the ranch seasoning recipe is listed below in the printable recipe card. You will also find full instructions on how to make ranch seasoning.

To make your own dry ranch powder, just measure all the spices and herbs, and stir up in a bowl.

Once stirred up, place in an airtight container or mason jar with the lid. Store in the refrigerator until you are ready to use it.

Expert Tips and Storage

Store your DIY ranch powder in the fridge for up to 3-5 months. Just give it a shake or stir and measure the way you would in any recipe.

• You can adjust the chives and dill in the recipe to fit your liking. I like to do a bit less on chives as it can be strong.
• I personally used freeze-dried chives, parsley, and dill. You can use dried as well.
• The buttermilk powder can be found in the baking aisle and in others, it will be by the powdered milk.

How to Make Ranch From Ranch Dressing Powder

• 3 tablespoons ranch powder
• 1/2 cup mayonnaise
• 3/4 cup milk
• 1/2 cup sour cream

Add those ingredients into a bowl and whip it up, or toss in a mason jar and give it a good shake.

This is one of my favorite buttermilk powder recipes that really amps up the flavor of the herbs and spices.

Also, try my Creole seasoning recipe, for another way to spice up food.

Recipe FAQs

Recipes To Use Ranch In

• Ranch Instant Pot Wings
• Air Fryer Pizza Rolls – Dip in the rolls!
• Dill Pickle Dip
• Instant Pot Crack Chicken

Print

Ranch Seasoning

Ranch Seasoning is a homemade dry ranch powder that you can use for making ranch dressing, using for dips, and mixing in recipes. A simple and delicious DIY ranch powder recipe.

Course Homemade Seasoning Mixes

Cuisine American

Keyword buttermilk powder recipe, diy ranch powder, diy ranch seasoning, dry powder mix, homemade ranch dressing mix, ranch dressing mix, ranch dressing powder, ranch mix, ranch packet, ranch powder, ranch seasoning, ranch seasoning mix, ranch seasoning packet, ranch seasoning recipe, what is buttermilk powder , what is ranch made of

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 /2 cup mix

Calories 47kcal

Author Kelsey

Ingredients

• 1/2 cup buttermilk powder
• 1 1/2 teaspoons freeze-dried chives or dried
• 1 tablespoon onion powder
• 1 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons parsley
• 1 teaspoon freeze-dried dill or dried

Instructions

• In a bowl or jar, you will add your dry buttermilk powder, dill, chives, parsley, salt, pepper, onion powder, and garlic powder.
• Mix well, and then seal the jar and store in the fridge for up to 5 months.
• Use the dry ranch seasoning for cooking, making dips, dressing, and more.

Video

Notes

Homemade Ranch Dressing

• 3 tablespoons ranch seasoning
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup milk

Mix together and then store the ranch dressing in the fridge for 1 hour before serving.

Ranch Dip

• 2 tablespoons ranch seasoning mix
• 1/3 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream

Mix up the dip ingredients and then stir well and refrigerate for 30 minutes before serving.

Nutrition

Serving: 1g | Calories: 47kcal | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Cholesterol: 7mg | Sodium: 407mg | Sugar: 5g

The post 5 Minute Homemade Ranch Seasoning Recipe appeared first on Bake Me Some Sugar.

This season all blends are so versatile you will want to shake this seasoned salt on everything. Yes, it’s addictive. This Lawry’s seasoned salt is one of our favorites to sprinkle on beef, pork, chicken, and more.

I love making my own spice blends for cooking with. This mix can be used in any recipe that calls for salt. Add this in for added flavor. Or ramp up the flavor with this Cajun seasoning mix.

Why This Recipe Is Popular

• You can control how much salt you add to the recipe. So no more too salty season blends. 
• Customize spices to fit your taste buds
• Easy ingredient you have on hand possibly. 
• Affordable to make. 
• Long shelf life. 
• Can make a great gift for someone who enjoys cooking. 
• Etc

What is Seasoned Salt

You will use essential spices you have ticking by away in your spice cabinet. Blend the spices together to make this DIY seasoned salt blend. 

Once you start making homemade season all salt you will never buy it again in the stores. 

• Sea salt
• Garlic powder
• White powder
• Paprika
• Onion powder 
• Oregano
• Ground mustard 

How to Make

1. Measure your spices as directed in the printable recipe card below. 
2. Once stirred up pour in a sealable bag or jar. 
3. Then measure and use in all types of recipes. 

Ways to Use 

• Season nears like chicken, beef, pork, etc
• Scrambled eggs
• Mix in Deviled Eggs 
• Steamed vegetables
• Soups and casseroles 
• Potato recipes 
• Popcorn
• Etc

Watching Sodium?

If you are watching your sodium then just omit the salt in the recipe. You can switch with a salt alternative if you would like, or leave it out completely.

Pro Tips

• Ensure you measure spices so you get that consistent flavor. 
• Go ahead and double the recipe if you plan to use more. 
• Place seasoned salt in a jar with ribbon and card and add to a gift basket for the holidays. 
• Play with spices if you try it and feel it needs a bit of a tweak. 
• You can store your spice blend in the spice cabinet. 
• Make sure to store spice blend at a proper temperature. Or it can spoil your spices.

Recipe FAQs

Here Are Popular Recipes

• Homemade Bisquick
• Apple Pie Spice
• Zucchini Tomato Casserole
• Pierogies Casserole
• Sweet Potato Bread Pudding
• Crockpot Mac and Cheese

Print

Season Salt

Season salt is a homemade spice blend that is great to mix in salads, top vegetables, meat, and so much more. This seasoning salt can be used on all kinds of foods. Similar to Lawry's season salt.

Course Dinner

Cuisine American

Keyword all purpose salt, diy season salt, diy seasoning salt, homemade season salt, how to make season salt, season all salt recipe, season salt, season salt recipe, seasoning salt, seasoning salt recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Author Kelsey

Equipment

• Mason Jars (8 ounces) 

Ingredients

• 1/2 cup sea salt
• 2 Tablespoons celery seed
• 2 Tablespoons garlic salt
• 1 teaspoon dried oregano
• 2 Tablespoons smoked paprika
• 2 teaspoons ground mustard
• 1/2 teaspoon white pepper
• 2 teaspoons onion powder

Instructions

• In a bowl, you will add in your salt, celery seed, garlic salt, oregano, paprika, ground mustard, white pepper, and onion powder.
• Stir well until mixed up.
• Then place in a sealed jar or container and store in your spice cabinet until you are ready to use. Then season your food as you would like.

Notes

This makes around a cup of seasoning salt. You can make more or less. Just adjust the recipe.

The season salt blend will store for around a year in the pantry.

You can use to season all types of meat, potatoes, vegetables, mix in salads, etc.

This makes a great gift to put in a small jar, with a ribbon. It makes a great gift for those who enjoy cooking.

You can use regular paprika in replace of smoked paprika.

The post Season Salt Recipe appeared first on Bake Me Some Sugar.

Here are more apple-flavored recipes to tickle your tastebuds. Serve up these Apple cider bundt cake, cheesecake stuffed apples, honey apple pork loin, or Mountain Dew apple dumplings.

Apple Pie Spice

In our home it is safe to say, apple pie spice is a staple spice blend in my home. I love making homemade pies, muffins, and more. So having this apple pie seasoning on hand is key!

Or if you enjoy pumpkin spice, try my shortcut pumpkin cinnamon rolls.

What Is In Apple Pie Spice

• Cinnamon
• Ginger
• Cloves or Cardamom
• Nutmeg
• Allspice
• Ground Mace

You can use this apple spice blend anytime a recipe that calls for apple pie spice. Just measure out however much it calls for, and you are good to go!

This is just as good as store bought if not better, in my personal opinion! You can create bulk spice for placing in jars and gifting at the holidays to loved ones as gifts as well.

How to Make

Full directions and measurements of each spice are in the printable recipe card below!

Making this homemade spice blend is so easy. Take your spices and pour them into a bowl. With a whisk, mix it up until fully mixed.

Then use in the recipe as it calls for! Literally this recipe cakes not even a couple minutes to make. Then you can get back to fall baking!

Alternative to Cloves

If you do not have or want to use cloves, you can replace with 1 1/2 teaspoons ground cardamom instead of 3/4 teaspoon of ground cloves.

How To Store Properly

You can store this spice blend in an airtight container. I have used little mason jars, spice jars, or even a sealable bag.

The key is to ensure it is airtight to keep the blend of spices fresh so you get the optimal flavor in what you bake.

How Long To Store

Store this apple spice for up to a year. Or you will look at each spice to ensure the expiration date, and then use the closest expiration date if it is less than a year out.

For example if nutmeg expires in 6 months, then you would want to toss this all out in 6 months, since that spice is the first to expire.

Interested In Some Fall Baking Recipes

• Pumpkin Spice Whipped Coffee | This is a twist on the Dalgona coffee crave that hit the world by storm. Except this has a pumpkin twist that is so satisfying.
• Instant Pot Apple-Cinnamon Oatmeal | Jump start the morning on the right track with this easy oatmeal recipe. Fresh apples, warm cinnamon, and hearty oats.
• Applesauce Pancakes | These pancakes are made with applesauce and have a cream cheese filling. Talk about a loaded pancake!
• Apple Pie Cheesecake in A Jar | No bake cheesecake never tasted so good. This apple pie cheesecake is loaded with warm spice and creamy cheesecake.

Print

Apple Pie Spice

Learn how to make your own apple pie spice. This apple spice blend is great to use for any and all your baking needs. 6 ingredients are all you need to make your own spice blend.

Cuisine American

Keyword apple pie seasoning, apple pie spice, apple spice, how to make apple pie spice, what is in apple pie spice, whats in apple pie spice

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 1 /3 cup

Calories 7kcal

Author Kelsey

Equipment

• Spice Bottles
• Measuring Spoons
• Mini Mason Jars

Ingredients

• 4 Tablespoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mace

Instructions

• In a bowl add your ground cinnamon, ground nutmeg, ground ginger, ground cloves, ground allspice, and ground mace.
• Stir well with a whisk, and then place in a jar or airtight container.
• Measure out the apple pie spice as directed in the recipe you are using.

Notes

• You can replace the cloves with 1 1/2 teaspoons ground cardamom.
• This apple spice can store for up to a year when stored properly.

Nutrition

Serving: 1teaspoon | Calories: 7kcal | Carbohydrates: 2g | Sodium: 1mg | Fiber: 1g

The post Homemade Apple Pie Spice Recipe appeared first on Bake Me Some Sugar.