Homemade Cool Whip

As a kid, I remember eating Cool Whip out of the container.  It tasted so good and was very addicting, especially when no one (I don't think, especially my mom) knew....I could be wrong...she never said anything! lol  After realizing all the different things I can make with heavy whipping cream, I searched to find how to make my own Cool Whip a few months ago.  Unfortunately, I can't remember who to give credit to for this recipe.

Ingredients:
2 cups heavy whipping cream
1/2 cup powdered sugar or more to taste
2 tsp vanilla

It is best to start off with cold beaters and mixing bowl.  I put mine in the freezer for a about 15 minutes before beginning.  Pour the cream into a medium size bowl and whip the heavy cream for about 3-5 minutes on high with mixer, until thick and peaks start forming.   I immediately stopped right before 5 minutes, as I didn't want to make butter!

Then, gently stir in the powdered sugar and vanilla.  It should resemble the texture of Cool Whip, light and fluffy.  The recipe yields about 3 cups.  I had enough (2 cups) called for a  recipe & some extra on the side to do something with for a different recipe.

Homemade Velveeta Sauce

In the grocery stores, Velveeta has gone up in price, anyone else notice?  Growing up, Velveeta was a staple in my house in the '80's.  I was curious, yet skeptical, if two ingredients would give me the same flavor and consistency as Velveeta would.  

The recipe is adapted from Listen to the Mrs.  I love how quick and easy this is to put together, as well as being frugal!  Great substitute to make for any recipe calling for Velveeta!  It's even good for like Cheez Whiz!  Thinking of my mom's Broccoli Cheese Rice Casserole right about now.... Or is anyone in the mood for some queso with this and some Rotel?!

Ingredients:

1/2 cup heavy cream

10 slices processed American cheese

Heat the cream and cheese together, stirring until cheese is melted and thick in a saucepan.  Or heat ingredients together in a bowl in the microwave for about 2 minutes.  Stir until nice and creamy.

When the cheese has cooled, it should "harden" just like the Velveeta does.

Easy Foamed Hand Soap

Several years ago, King Sooper's had a deal on their Dawn Foamed Hand Soap.  I bought several and threw away the bottles.  Then, I learned that all I bought was water and Dawn liquid soap.

To make the hand soap, fill the foamed dispenser up to the "Fill to here" line (on the bottle) with water.  Add a squirt of dish soap in the bottle, close, and shake the bottle.  Voila!  You've got your own foamed hand soap! 

Homemade Bisquick

Bisquick was always on my list for a long time, when I first got married, even though it seemed overpriced.  I loved the convenience of buying the shaker bottles for pancakes, where I only had to add water.  But, times have changed...

To make your own Bisquick, it is very easy, and I'm sure you have everything you need in your pantry to make this with three of your basic baking ingredients.  I've made this many, many times, and use it for all my recipes asking for Bisquick.

Ingredients:
2 cups flour
1 tbs baking powder
1 tsp salt

Combine together and shake.  Use for any recipe asking for Bisquick.  It is able to be stored on shelf at room temperature.

Italian Bread Crumbs

For about the last year, I have been making my own bread crumbs with the heals of unused loaves of bread or any other dried out bread.  I had quite a big stash of dried bread, so it was time to make the bread crumbs with my food processor.  (I ended up with over 14 cups, when all was said and done.)


Ingredients:

4 cups plain bread crumbs
1 tbs garlic salt
2 tbs Italian seasoning
1 tbs garlic powder

Mix completely and store in an airtight container.  Use in any recipe calling for bread crumbs.

Make Your Own Brown Sugar

For about 5 years now, molasses has been a staple in my pantry just to make brown sugar.  This is very easy to make.  With all the baking I do, I use a lot of it.

Ingredients:

4 cups sugar

1/4 cup molasses

To make this, just thoroughly mash the sugar into the molasses.  Store in an airtight container.  Use in place of all recipes asking for brown sugar.

How to Make Your Own Green Chilies

2-18-12 Revised:  Everyone likes a better way to do things, without any pain.  From my experience, chop the raw peppers first, and then cook or steam.  There is no tears and no burning.  Or steam them first, and then chop, and don't touch your face!

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With the skyrocketing prices at the grocery stores, I have opted to make my own groceries.  With some extra time, I can make it cheaper than what is sold on the shelves.  I have prepped just about all 43 pounds of produce bought, all that's left are the silly poblano peppers.  The peppers have been steamed, I just need to chop them up & portion them into 1/3 cup freezer bags, with some water.

I think I just need to get it done, careful to NOT touch my face, or it WILL burn!  Earlier this summer, I touched my eye, about an hour after doing the peppers, & was in pain from the pepper oil burning my eye! (I thought I had thoroughly washed my hands when I was done.  lol)  It took some time for me to not cry from the pain...I'm such a cry-baby. :)

When you pick them out, look for a firm pepper with a glossy sheen.  Mine look kinda wrinkly, but they are fine.  They are mild sweeter in flavor, and a bit hotter than Anaheims, according to The Cook's Thesaurus.

Once the seeds are out, I like to put them in a twisted up baggie (without a twist-tie) and poke a hole in it, hit the Baked Potato button on the microwave, cooking for about 7 minutes?  

Watch out for the steam!  Let them cool before you start chopping them up  and portioning them into freezer bags.  Don't forget to label & date!  

My first experience messing with these poblano peppers was a couple years ago at a public farm here in town, where you pick your own produce, Miller Farms.  I roasted the peppers in my oven, but didn't get the results I really wanted.  But, I am very happy with the results in my microwave.  I'd love to go back to Miller Farms, but it's about a 2 hour drive, one way, and is a full days work picking the food to bring home! (Today would've been a great day to do that with the temperatures in the 70's.)  Gotta keep in mind, I have NO room in my freezers, otherwise I'd go!~

A little can at the grocery store is about $.79.  I've been making them fresh for over a year now.  They are sold by the pound; I think I got these for as low as $.64/lb at the Mexican grocery store in town.  I have seen them as high as $2.99/lb at a regular grocery store.  I love having them in many different things, like Chicken Spaghetti, Simmered Salsa, Taco Meat, etc.

I have yet to try making Chili Rellenos.  That would be a hit in my house!  It would be cheaper than buying at On The Border, but could I make them as good as there?! YUMMMM!

Homemade Flour Tortilla Recipe In a Bread Machine

The taste of these flour tortillas is amazing!  My boys love the flavor of these versus others I have made in the past.  There is NO lard in this recipe.   I doubled the recipe for a recipe I needed.  Try to roll them as thin as possible, as the baking powder will make them expand.  I rolled the rest in wax paper & stored in the fridge.  The leftovers tasted just fine, when I reheated them inside the wax paper.  They tasted very good.  (Note, the pictures are of the recipe doubled.  While the recipe is NOT doubled.)

This recipe is from Easy Frugal Living.

Ingredients:
3/4 cup warm milk
2 tsp veg oil
2 cups flour
1 1/2 tsp baking powder
2 tsp sugar
1 tsp salt


In the bread machine, use the dough cycle.  Apply all the wet ingredients first & then the dry.  

Let it keep mixing until a nice ball, add more flour or water if needed.

Allow the dough to rise for about 30 minutes, keeping the lid closed; do not turn off the machine.  When done, take dough out of machine & place on floured counter top.  Divide ball in half & in half, & in half & in half, until you have 8 sections.

Flatten each ball. Roll out ball from the middle out in one direction, dusting with flour to keep from sticking.  Turn 1/4. Roll again from the middle out in one direction. Turn 1/4. Continue in this manner, until you've reached the desired thickness, about 8" in diameter.

Place tortilla on a warmed dry skillet.

Heat until dough starts puffing up, a little & flip.  (I use tongs to do this.)  Cooking time is for about 3 minutes total, for the two sides.  While one is cooking, I am rolling out another. (Just remember to flip the tortilla on the stove while rolling out a new one.) By the time one tortilla is rolled out, the tortilla on the stove is done.  Keep tortillas warm until ready to use.  Store tortillas in fridge rolled in wax paper to reheat in microwave or aluminum foil to reheat in oven.  Makes 8 tortillas.

I've heard that a tortilla press makes the rolling out process easier....opinions?

I think these are best in a casserole vs rolled up as a burrito or a wrap....