Recipe: Save Money and Make Your Own Homemade Shake and Bake Coating!

Those little packets of seasoned flour coating mix  for your meats, chicken, and fish can run into money.  However, I wanted to share a great recipe to help you make your own version of Shake and Bake that is just as tasty and far cheaper.

An initial batch makes about the equivalent of twenty packets of its commercial counterpart.  Once you prepare a recipe, you store this seasoned flour-crumb mix in the refrigerator in a covered container.  Make this ahead and will be set for a while. 

Take your measuring cup and divide the homemade mix into twenty portions.  You can store each measured portion into a food storage bag for extra convenience.

This seasoned flour mix will make that chicken, fish pork chops or whatever other meats you coat surprisingly tender plus flavorful with just enough spices.

I do hope you try this recipe because it is really delicious and a much cheaper way to go!

My Easy Homemade Shake and Bake Seasoned Flour Coating Mix  (Makes 20 Packets)

4 cups of flour
4 cups of crackermeal  (or ground crackers)
4 tablespoons of salt
2 tablespoons of sugar
2 teaspoons of onion powder
2 teaspoons of garlic powder
3 tablespoons of paprika
1/4 cup of canola oil

Mix well and store in the refrigerator in a covered container. 

Makes about twenty packets.

Do Try My Make My Day Chocolate Chip Orange Muffins!

With a delicious combination of chocolate chips, grated orange peel and a tad of cinnamon, these moist muffins are the perfect treats to serve with your Sunday brunch.  They don't require much effort and are sure to please. 

If you don't have any oranges to grate, you can always substitute a teaspoon of orange extract for the grated orange peel.  This will taste just as wonderful.

The next time you want to try a new muffin, I do hope you will attempt to make my recipe.

My Make My Day Chocolate Chip Orange Muffins

1-1/2 cups flour
1/2 cup of sugar
2 teaspoons of baking powder
1/4 teaspoon of salt
1 egg
1/2 cup of milk
1/4 cup of canola oil
3/4 cup of semi-sweet chocolate chips
1/4 teaspoon of ground cinnamon
1 teaspoon of vanilla
2 teaspoons of grated orange peel or 1 teaspoon of orange extract

Sift together the flour, sugar, baking powder, and salt.   Beat the egg and add to the flour mixture. 

Add the milk, vanilla, cinnamon, and the oil, stirring only until the flour is moistened.  Mix in the chips and peel or orange extract. 

Fill the greased or lined muffin tips and bake at 400 degrees for about 20-25 minutes or until a toothpick or small thin knife inserted in the center comes out clean.

Ball Park Flame Grilled Beef Patties Review

**Disclaimer:  This post has been compensated through a free product (s) or monetary payment.  Opinions are solely mine. All links are "no-follow" links.**

Here is my Ball Park Flame Grilled Beef  burger creation.

One of the perks of being a BzzAgent is getting to sample some amazing new things that you may have, otherwise, ignored like these Ball Park Flame Grilled Beef Patties.   The variety I picked up was the beef and onion.  These come in a bag of six.  

Ball Park Flame Grilled Beef Patties

These patties were very good tasting like they did come off of the grill.  Another thing that I loved was how they stayed the same size without shrinking after cooking for a minute in the microwave. What was extra nice was how handy these were in the freezer when you're in a rush and the troops demand food.

And if you want to taste something slightly usual, but delicious then you might want to prepare that grilled burger under a bed of lettuce with a slice of Vidalia onion and American cheese topped with a few crispy pickled pieces of hot and spicy asparagus on a fresh homemade bun brushed with honey-mustard. 

The next time you make a burger, you may want to try Ball Park Flame Grilled Beef Patties and with those few yummy additions for your own family. 

Disclaimer:  This is my own honest opinion.  No money was exchanged.  All I received were free products to facilitate this review from BzzAgent.*

It Factor Beauty's Line of Quick Blowdry Shampoos and Conditioners Review

**Disclaimer:  This post has been compensated through a free product (s) or monetary payment.  Opinions are solely mine. All links are "no-follow" links.**

It Factor Beauty's Line of Quick Blowdry Shampoos and Conditioners  

I happen to have a head of thick hair that takes forever drying even with a blow dryer.  Even though it's great to have so much hair than not enough, it can be a hassle, especially when you're in a rush.  When I was asked to review a new line of color-safe shampoos and conditioners that could reduce drying time by 50% from It Factor Beauty, I leaped at the chance to beautify my hair and save time.

It Factor Quick Blowdry Shampoo for Medium to Coarse Hair was first on my agenda.  This is slightly lower lathering without sulfates, parabens, sodium choloride or any alcohol.  I also noticed it had just a bit of a different feel when working it in.  Since I have thick hair that usually tangles like crazy until I ease some conditioner through it, this formula kept my strands tangle free.  

After I rinsed the shampoo out, I reached for the It Factor Quick Blowdry Conditioner for Medium to Coarse Hair.  The directions recommended use no more than the size of a quarter.  Therefore, I squeezed out the excess water from my hair and then applied a smaller amount, more the size a dime, and left it in.  

As I got prepared to dry my recently colored hair, I got a sick feeling when I saw lighter roots suddenly.  My heart sank because I thought maybe this partially stripped the hair color.  However, I moved closer to my vanity mirror for a better view and I was in total shock.  What I had thought was my  hair color coming out was only lighter because it was already drying!  

If I didn't witness this happening myself, I would hardly believe such a thing was possible.  However, I can tell you with all confidence that this product with its Proprietary VaporBoost System that speeds up the water evaporation process as it reduces the bond between water and the hair shaft does work remarkably fast. 

Usually, I can sit at my vanity with my blow dryer for at least twenty minutes. The company claims drying time will be cut in half--and they were on target with that one.  I was nearly dry in about ten minutes, which is a small miracle for my head.

Furthermore, I did not need to apply one styling product.  I had expected my layers would suffer without the extra styling products and my long bangs would end up in my eyes, but I was wrong.  My glossy hair looked marvelous like I used a mousse on my layers and my bangs stayed to the side where they needed to be while feeling soft.   

I was so intrigued with these products that I had to see how the It Factor Quick Blowdry Shampoo and Conditioner for Fine Hair performed.  A volumizing shampoo is not my usual choice.  Although I love volumizing styling products to make the most of my layers and the curl in my hair, I had found this type of shampoo could make my hair tangle more than other varieties.  But I had to find out if this variety would be any better or worse on my hair.

Believe it or not, I love the It Factor Quick Blowdry Shampoo and Quick Blowdry Conditioner for Fine Hair even more.  This shampoo worked easily through my hair without any knot problem.  Afterward, I only applied about a dime amount of the conditioner and achieved the same type of gleaming fluffy curl with just as much styling control only in half the time and lot less products.   

The only criticism I have is for the confusion on the back of the conditioner tube.  It said to rinse the conditioner out.  On the other hand, this is a sticker attached that explains to be careful not to use more than a quarter size amount.  Since this direction was rather unclear, I tested the product both ways.  One time I used the same dime size amount of conditioner, left in for a minute or so and rinsed it out.  This is wrong.  My hair dried quicker than normal, but the styling aspect was comprised.  

Honestly, I really think the It Factor Quick Blowdry Shampoo and Conditioner (both varieties) are fabulous for all the time you can cut from your routine--not to mention budget from extra styling products that you can do without now.  Do check their website and pick some up because you really need to try this hair miracle for yourself!

*Disclaimer:  This is my own honest opinion.  No money was exchanged.  All I received were free products to facilitate this review.*

Let Me Share My Best Brownies Recipe With You!

Sometimes, you need a serious chocolate fix.   Whenever that urge happens that only sinfully rich and full of chocolate decadence can satisfy, I like to make this recipe for my favorite brownies. 

I have been growing more herbs.  One in particular that is wonderful to plant is Chocolate Mint.  I like to dry it and then grind into a fine powder.  For a small amount, I use a little electric coffee bean grinder.  A teaspoon of this chocolate mint powder is a nice optional touch in these brownies.  Peppermint extract also works if you like a bit of mint with your chocolate.

As you can guess, this was my weakness for this weekend.  I baked a batch and plan to indulge.  I do hope when you get suddenly hungry for brownies that you'll try my recipe because it is the best one that I ever made.

My Best Brownies

2 cups of sugar
1 cup of canola oil
1 teaspoon of vanilla extract
1 teaspoon of dried chocolate mint or 1 teaspoon of peppermint extract (optional)
1-3/4 cups flour
1/2 teaspoon of salt
1/2 cup of unsweetened cocoa
5 eggs
6-ounces of semi-sweet chocolate chips
3/4 cup of chopped nuts

All you do is put everything in your mixing bowl except for the chips and mix well.  You can use a wooden spoon. 

Pour into a greased 9 x 13 x 2-inch baking pan. 

Sprinkle the chocolate chips chips on top and bake in 350-degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Try My Delectable Buttermilk Pies and Live It Up!

Buttermilk pies?  At first, the thought may sound terribly unappetizing to those who never sampled their exotic flavor before.  However, these simple pies, which originated years ago in Southern kitchens, consist of an incredibly delicious custard-like texture unlike any other you tasted in the past. 

Furthermore, these pies take no work to throw together.  The hardest part is assembling the ingredients.  Once you mix and beat everything, you pour into your pie shell and just wait while the kitchen fills with that heavenly aroma of cinnamon or lemon.

The first recipe I want to share with you is for my best old-fashioned buttermilk pie.  The light hint of cinnamon added to the buttermilk does something special to enhance the flavor of its creamy goodness.

On the other hand, the second recipe is just as wonderful--only in a different way to please your taste buds with lemon and grated lemon peel or lemon extract.  This recipe that I call my favorite Deep-South buttermilk pie has just enough of a tang to the sweetness for an exciting kick of flavor.

You'll need to a prepare a 10-inch pie shell.  Seriously, readers, if you want a dependable and easy pie crust that you can use for a variety of purposes, then I really encourage you to make my oil pie crust recipe, which is the only crust recipe I use these days.  You can use this oil crust for either size of 10-inch or 9-inch, just roll or pat it out thinner. 

Besides, oil is a healthier grease to work with than partially hydrogenated shortening so I really wish you will try this.  Trust me, once you do finally make this crust for yourself you will be just as nuts about it as I am for how flaky it is. 

Think of all the money you'll save from buying those packaged pie shells.  Like I mentioned, this is a treasure of a recipe that can be used for dessert shells, pot pies, and even quiche that can be whipped up to salvage leftovers into a new dinner or those garden vegetables for a wonderful quiche quickly and so on.

My Best Old-Fashioned Buttermilk Pie

1 cup of sugar
2 tablespoons of flour
1 teaspoon of cinnamon
3 eggs
dash of salt
2 cups of buttermilk
2 tablespoons of margarine (not spread)
1 unbaked 10-inch pie shell

Beat the eggs first with electric mixture.  Then add the other ingredients and beat in to mix well.

Pour into the unbaked 10-inch pie shell and bake at 425-degree oven for 15 minutes and then reduce the oven to 350-degrees and continue baking for about 45 minutes or until a thin knife inserted in the center comes out clean.

The top will be a light honey color.  Cool and then refrigerate to serve cold.


My Favorite Deep-South Buttermilk Pie

4 eggs
3/4 cup of sugar
2 tablespoons of flour
1-1/2 cups of buttermilk
1/4 cup of margarine, melted (not spread)
grated peel of 1 lemon or 1 teaspoon of lemon extract
3 tablespoons of lemon juice (fresh is best but the bottled works also)
1 teaspoon of vanilla extract
1 unbaked 9-inch pie shell

Beat the eggs and sugar together until light and lemon-colored with your electric mixture.  Beat in your flour, then buttermilk, melted margarine, lemon peel or extract, juice, and vanilla.  

Bake at 375 degrees for about 20-30 minutes or until a knife inserted in the center comes out clean.

Cool and serve this pie also cold.

Celebrate the Weekend With My Easy Oatmeal Snack Cake!

The weekend always is the time for fun and treating yourself and the family to something delicious after a week of working hard and watching your diet.  I say what can be better than a quick snack cake that is simple to mix up and does not need icing? 

Oatmeal in this cake gives a bit of protein and almost a nutty sort flavor while bringing a moistness to this recipe to make it a great keeper and one that will also freeze well.  Although, if truth is known, I doubt that this cake will last that long since it is that yummy and hard to resist.

Another thing you can do with my recipe is rotating the spices for a few different varieties of this one cake.   Besides the suggestions below, I  have added one half a teaspoon of vanilla and substituted one half teaspoon of almond extract  or anise extract and with one teaspoon nutmeg instead of any cinnamon makes a scrumptious combination.  

One last warning that I have is in regard to the margarine.  Make sure that you do not attempt to bake with anything labeled spread instead of margarine.  A spread has too much water content and will ruin your baking so do check your margarine. I do hope when the mood strikes for your own weekend indulgence that you will make my recipe. 

Now that the coffee is nearly ready, I think I will say good-bye and sneak a piece of this cbefore the family attacks and will force me to build a new one.

My Easy Oatmeal Snack Cake

1 cup of quick oats
1-1/2 cups of boiling water
1 stick of margarine or 1/2 cup  (not spread)
1 cup of brown sugar
1 cup of sugar
2 eggs
1-1/2 cups of flour
1 teaspoon of baking soda
2 teaspoons of ground cinnamon or 1 teaspoon of cinnamon and 1 teaspoon of ground nutmeg
1/2 teaspoon of salt
1-1/2 teaspoons of vanilla extract

First:  Pour 1-1/2 cups of boiling water over 1 cup of quick oats and put this aside for about 20 minutes.

Cream together and add to the oatmeal mixture the margarine, sugars, and eggs (one at a time), and vanilla.

Sift together the flour, baking soda, spices, and salt.

Pour the batter into a greased 9 x 13-inch pan.

Bake at 350 degrees for about 30-40 minutes or until a toothpick inserted in the center comes out clean.

Do Try My Favorite Cornmeal Muffins for Deliciousness That May Surprise You!

If you want a nice change to your typical muffin, then I have a great cornmeal recipe to share with you.  This one is especially perfect to serve when you want something in between a sweet and  bread. 

What I really love about this particular recipe is that unlike other cornmeal-based breads or muffins, this one is not as grainy due to cooking the milk with cornmeal first.  You will be surprised at the difference in texture this step makes.

These muffins grow tall and the tops crack a bit with a crunchy crown.  I never had trouble with this spilling over because they shoot straight up. 

You can cut down on the sugar slightly, if you desire.  Start with the recommended amount to see how you prefer the sweetness.  I reduced this recipe by about two tablespoons of sugar and it was not missed.

Vanilla is the magical ingredient that comes together in this cornmeal muffin to really enhance the flavor for that special touch.

A fantastic way to fill your muffin cups is to use your ice cream scoop.  The normal size one deposits batter quickly to the big muffins cups and makes that job so much easier.  The tiny variety works wonders on the small ones.  Do try both size scoops when making cookies and see how much time you save and not to mention better distribution of cookie sizes.

This recipe makes a dozen normal muffins or six giant muffins.  I honestly think you'll love these muffins even if you hadn't had success with cornbread or muffins, this one will change your mind!

My Favorite Cornmeal Muffins

1 cup of milk
1/2 cup of yellow cornmeal
2-1/4 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of canola oil
3/4 cup of sugar 
1 teaspoon of vanilla extract
2 large eggs

Preheat your oven to 400 degrees.  Line your muffin pans with paper liners or simply grease them. 

Cook your cornmeal, oil, and milk in your saucepan over low heat .  Use a whisk or your fork to stir while you warm this to avoid lumping.  Do not make this hot, but lukewarm.

Sift together in a mixing bowl the flour, baking powder, soda, and salt. 

In another mixing bowl, cream your sugar and eggs, (one at a time) with your electric mixer until well blended.  Add vanilla.

Take the sifted flour mixture and add some to your other mixing bowl with the sugar and eggs.  Add some of the warmed milk, oil and cornmeal mixture.  Beat this slowly in and alternate the dry with wet until you finish.  You may prefer to use your whisk at this stage.  (End with the wet to keep your muffins the most moist).

Fill your muffin pan and bake at 400 degrees for about 15 minutes (big muffins about 20 minutes).  Then lower the heat to 350 degrees for 5 to 10 more minutes until golden brown or until a toothpick inserted in the center comes out clean. 

Try My Zesty Homemade Italian Salad Dressing Recipe!

Save yourself some money and still enjoy the same great taste of bottled Italian Dressing with my recipe that I have for you today.  The herbs in this liven up the flavor perfectly without being overly sweet or sour.

This recipe is easy to prepare ahead of time and store in your refrigerator for later.  I like to whip up a small batch at a time because it's simple enough instead of lingering too long in the refrigerator.

Instead of discarding an empty 48-oz. plastic peanut butter jar, I like to wash them to reuse for assembling the ingredients and later storing the dressing in the refrigerator.  Do let the herbs in this dressing blend together for at least an hour in your refrigerator before serving to really heighten the flavor. When you're ready to serve the salad, all you need to do is to shake that closed filled jar and pour.

Toss your empty clean jar into the recycle bin or put it aside for next time.   Whatever you decide, I do hope you will make this recipe because it is the best Italian salad dressing recipe that I have ever run across.

My Zesty Italian Salad Dressing

1 cup of olive oil or canola oil
1 cup of wine vinegar or white vinegar (both taste delicious)
4 large cloves of garlic, minced fine
1 tablespoon of salt
1/2  tablespoon of sugar
1/2  tablespoon of finely ground black pepper
1/2  tablespoon of oregano leaves
1/2  tablespoon of basil
1/2  tablespoon of dry mustard

Clean and mince your garlic.  Mix everything together and store in the refrigerator covered at least one hour to blend the flavors together. 

Make My Easy Homemade Cake Mix for a Variety of Cakes!

Let me share a great recipe with you to make your own homemade cake mix to have on hand.  This particular cake is better suited for a sheet cake than a layer cake.  However, it is delicious and very convenient to keep ready in your refrigerator (if using a margarine) or your pantry (if you prefer shortening) for those times when you crave something sweet and just don't feel like working!

What is really nice about this basic recipe is that you can use a healthier margarine and avoid preservatives and all those trans fats that come in packaged cake mixes.  You can also make a smaller 8" or 9" cake.

Another wonderful thing about this cake is that you can alter this basic cake mix recipe to get a few different cakes out of the same mix!  I will show you how a couple of changes will turn that basic recipe into a Yellow Cake, Chocolate Cake, Orange Cake or Lemon Cake snack cake like magic.

Trust me, you will love this fabulous timesaving recipe! 

Homemade Basic Cake Mix--Nuts Style!

3 cups of sifted all-purpose flour
2 cups of sugar
1-1/2 tablespoons of baking powder (I use Rumford only because it does not contain aluminum!)
1 teaspoon of salt
3/4 cup of margarine (Be careful to make sure the package states margarine, not spread.  A spread will never work for baking due to the high amount of water.  You can also use a shortening, which is less healthy in my opinion but it works as well.)

Add flour, sugar, baking powder and salt in a large bowl or your food processor.  Mix together or process a few seconds before adding your margarine or shortening.  Work this mixture with your fingers or process it until it resembles cornmeal texture.  Store the margarine version in the refrigerator or the shortening one at room temperature.  This makes about 6 to 7 cups of mix.

To Make My Yellow Snack Cake:

2 cups of Basic Mix
1/2 cup of milk
1 large egg, slightly beaten
1 teaspoon of vanilla

Preheat the oven to 375-degrees.  Grease an 8 or 9" square baking pan.   Stir the mix first before adding the rest of the ingredients in your bowl before pouring into a greased baking pan.  Bake about 25-30 minutes until a toothpick inserted comes out clean. 

To Make Chocolate Snack Cake Version:

2 cups of Basic Mix
1/4 cup of unsweetened cocoa powder
3/4 cup of very cold or ice water
1 large egg, slightly beaten
1 teaspoon of vanilla

Prepare the same way as I instructed when making the yellow cake.

To Make Orange or Lemon Snack Cake Version:

2 cups of Basic Mix
1 large egg, slightly beatne
1 tablespoon of grated orange (for orange cake) or lemon peel (for lemon cake)
1/4 cup of either orange juice (for orange cake) or lemon juice (for lemon cake)
1/4 cup water

Prepare the same way as I originally instructed when making the yellow cake.