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'Tis the season (for diets and cold weather!)

Lower Sugar Hot Cocoa Mix
1⅓ c. Splenda
1 c. powdered milk
1 c. powdered coffee creamer
¾ c. unsweetened cocoa powder
Stir to blend. Store in tightly covered jar. Add ¼ cup mix to 1 cup hot water, or to taste. Makes about 4 cups mix.

For Spiced Cocoa Mix, add 2 tsp ground cinnamon, ½ tsp ground cloves, and ½ tsp ground nutmeg to entire mix. Increase Splenda to 1½ cups.

Based on the recipe from Make Your Own Groceries cookbook. Replace Splenda with sugar for original, or make a hybrid version using half sugar and half Splenda.
 

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I finally tried out a recipe clone for Spike seasoning I've been meaning to try for years. Before I did, I took a peek at the ingredient list of the store version. There were some tasty sounding ingredients not included in the clone, so I pre-tweaked the clone and added some. I ended up using 26 different seasonings, 13 less than the original. It turned out good! We both liked it in soup tonight and it will be tasty for lots of other things, too.
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I've been trying new mix recipes lately. Yesterday I tried an alleged clone (I'm always skeptical) of Zaitaran's jambalaya mix. It turned out good, so I'll be giving the next batch only minor tweaks.

I also mixed up a very simple popcorn seasoning, just three ingredients, no added salt.

Jalapeño Cheddar Popcorn Seasoning

1/4 c. Cheese powder
1/4 tsp. Jalapeño powder
1/4 tsp. Dry mustard
Mix and store in shaker bottle with tight lid.

I will double the jalapeño powder and mustard powder next time.

A packet of cheese powder from a mac and cheese box may be subbed for cheese powder.

If you don't have jalapeňo powder, you can use white pepper and/or cayenne instead.

Black or white pepper may be added to taste, as well as popcorn salt.

I don't use oil when making popcorn, so I spray popped corn with a fake butter spray to help popcorn seasoning stick.
 
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