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*~ Homemade mixes ~*

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Homemade Shake N’ Bake Recipe

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Make your own Shake N' Bake from scratch..

I love this, it comes out wayyy better than the store bought stuff!!


2 cups flour
2 cups ground crackers (unsalted, or use salted crackers and skip the salt below)
2 TBS salt
1 TBS sugar
1 TBS garlic powder
4 tsp paprika
1 tsp onion powder
1 tsp pepper

For Chicken Add:

1 TBS Sage
1 TBS Thyme


  • Mix well until all ingredients are thoroughly blended. Store in an airtight container or large ziploc bag.
  • Brush meat lightly with vegetable oil before covering with Shake N’ Bake.

Click my dolly by golly to view my blog!

by on Nov. 9, 2010 at 9:36 PM
Replies (11-20):
by on Nov. 10, 2010 at 1:46 PM

Sloppy Joe Mix

1 cup dried minced onion
3 Tbsp. dried green pepper pieces
4 tsp. salt
3 Tbsp. cornstarch
4 tsp. instant minced garlic
2 tsp. dry mustard
2 tsp. celery seed
2 tsp. chili powder



Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Makes the equivalent of 8 packages purchased Sloppy Joe seasoning mix. 3 Tbsp. Sloppy Joe Mix equals one package purchased mix.  

by on Nov. 10, 2010 at 1:46 PM

Seasoned Salt Mix Recipe

3/4 cup salt
1/4 cup garlic salt
1/2 tsp. pepper
1/2 tsp. white pepper
1/2 tsp. dried marjoram leaves
1 tsp. paprika
1/8 tsp. celery seed
1/4 tsp. dry mustard powder

Mix ingredients together thoroughly and store in a small airtight container in a cool, dark place.

No Salt Seasoning Mix

1 Tbsp. garlic powder
2 tsp. dried thyme leaves
2 tsp. onion powder
2 tsp. paprika
2 tsp. celery seed
1-1/2 tsp. ground white pepper
1 Tbsp. dry mustard powder
2 tsp. dried finely chopped lemon peel
1 tsp. pepper

Mix all the ingredients together in a small mixing bowl, stirring until thoroughly combined. Store in a dark, cool place in a tightly sealed container. Use on meats, poultry and fish, or at the table for a salt-free seasoning.

by on Nov. 10, 2010 at 1:46 PM
1 mom liked this

Taco Seasoning Mix Recipe

1/4 cup instant minced onion
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. crushed dried red pepper flakes
1-1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1 Tbsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin

Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.

by on Nov. 10, 2010 at 1:47 PM

Here are some homemade marinades that I found~



1 teaspoon Fine sliced fresh ginger
1/4 cup Lemon juice
1/4 cup Olive oil
1 Green onion -- chopped
2 cloves Garlic
2 tablespoons Brown sugar
1/4 cup Soy sauce

Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning.


1/4 c. white wine or apple juice
3/4 c. soy sauce
1-1 1/2 tsp. ginger
1 clove crushed garlic
2 tbsp. sugar

Mix ingredients together. Marinade 2 hours or overnight. (For up to 3 pounds chicken.) Especially good on barbeque.

Rosemary Marinade For Chicken

1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup fresh lemon juice
1/2 tsp thyme
1/2 tsp dried rosemary

Mix all ingredients. Marinate chicken for 8 to 10 hours or over night.

Grilled Lemon Chicken
Serves 4

1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 teaspoons Lemon Pepper Seasoning Mix
6 chicken cutlets

Preheat the broiler or grill. In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature.

Teriyaki Marinade 
Perfect marinade for chicken, pork, beef. Great for grilling.

1/2 cup soy sauce
1/8 teaspoon minced garlic
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon dried ginger

Mix well. Marinate meat overnight.



by on Nov. 10, 2010 at 1:47 PM

Chicken Rice Mix

4 cups uncooked long grain rice

1/4 cup dry instant chicken bouillon granules

1 tsp. salt

2 tsp. dried tarragon leaves

2 tsp. dried parsley

1/4 tsp. white pepper

2 tsp. dried minced onions

1/2 tsp. sugar


Combine all ingredients in a large bowl and stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as "Chicken Flavored Rice Mix". Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix.

To use: Mix 1 1/3 cups Chicken Flavored Rice Mix with 2 cups cold water and 1 Tbsp. butter or margarine in a medium saucepan. Bring to a boil over high heat. Cover pan and reduce the heat to low. Cook for 15 to 25 minutes, or until liquid is absorbed and rice is tender. 4 to 6 servings

by on Nov. 10, 2010 at 1:47 PM

Shaking Baking Coating Mix

4 cups flour

4 cups finely crushed saltine crackers

1/4 cup salt

2 Tbsp. sugar

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. pepper

3 Tbsp. paprika

1/4 cup vegetable oil


Mix all dry ingredients together well. Drizzle oil over mixture and mix thoroughly until oil is well distributed and particles are fine. Store mix, refrigerated, in a tightly covered container. Adjust spices and salt level to your taste and nutritional needs.

Shake and Bake Chicken

Preheat oven to 350 degrees. Place 1 cup Homemade Shake and Bake Coating Mix in a shallow bowl. Rinse chicken or fish; pat dry. Dip chicken or fish into beaten egg, buttermilk, milk, or salad dressing to coat, then dip into Homemade Shake and Bake Coating Mix. Place on baking sheet and bake at 350 degrees. Bake 20-30 minutes for boneless chicken or fish strips. Bake one hour for bone-in chicken pieces, until meat thermometer reads 160 degrees.



                                      Crock & Roll Baby!!

by on Nov. 10, 2010 at 1:48 PM

Basic Steak Marinade

1 cup olive oil 
1/2 cup soy sauce 
1/2 cup red wine vinegar 
1/4 cup fresh lemon juice 
1 tablespoon dijon mustard 
3 tablespoons Worcestershire sauce 
1 tablespoon freshly ground black pepper 
1 tablespoon salt 
1 clove minced garlic

Combine the above ingredients. For best results, let the steak marinade overnight. You can also use the left over marinade to baste the steak while it is cooking.


Sweet Steak Marinade

1/4 cup beer 
2 tablespoons teriyaki sauce 
2 tablespoons brown sugar 
1 tablespoon lemon juice 
1 medium yellow bell pepper, diced 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1/2 teaspoon garlic powder

Mix the above ingredients. For best results, marinade the steak overnight. You can use the left over marinade to baste the steak while it is cooking.


Spicy Steak Marinade

2 Cups beer 
1/2 cup olive oil 
1/2 cup vinegar 
1 tablespoon minced garlic 
1 teaspoon cayenne pepper 
1 tablespoon horseradish 
1 teaspoon chili powder 
1/2 teaspoon salt 
1 tablespoon lemon juice

Mix together all the above ingredients. For best results, marinade the steak overnight. You can also use the left over marinade to baste the steak while it is cooking if desired.


Coca Cola Steak Marinade

For a twist, try this steak marinade that uses coca cola. You may be a little scared at first, but this actually tastes pretty good. This marinade goes best with flank steak.

1 quart Coca-Cola 
2 cups olive oil 
2 cups vinegar 
4 cloves garlic 
1/2 teaspoon salt 
1/2 teaspoon black pepper

Combine the above ingredients and let the steak marinade for at least 6 hours.


Outback Steakhouse Marinade

1 cup Scottish Ale
2 teaspoons Brown Sugar
1/2 teaspoon Seasoned Salt
1/4 teaspoon Ground Black Pepper
1/4 teaspoon MSG (or omit)


Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides. Let marinate with dry ingredients for 1/2 hour. 

Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection.


Barb's Steak Marinade
Chicago Steak seasoning (by weber)
1 can of beer (I use bush light)
4 tbsp brown sugar
4 tbsp lemon juice
2 tbsp worcestershire sauce
garlic & onion powder (about 1 tbsp each)
salt & pepper to taste
Mix everything together and let marinade at least 4 hrs.
*I adusted the Outback recipe & came out with the above recipe and it was really good.  I'll be using this again!
by on Nov. 10, 2010 at 1:49 PM

by LoveBugsMom07 on Sep. 26, 2008 at 8:13 PM

I've never made it before myself, but here are a couple of recipes in a Junior League cookbook--the second one seems easier to me, but both seem to be about the same.


  • juice of one lemon
  • 1 tsp vinegar
  • 1 tsp salt
  • 1/4 tsp paprika
  • dash red pepper
  • 2 egg yolks
  • 2 C salad oil
  • 1 tsp boiling water

Combine lemon juice and vinegar; set aside.  Mix together salt, paprika and red pepper; set aside.  Beat egg yolks with 1 TBSP oil until slightly thick.  Continue beating egg yolks constantly while adding ingredients.  Add oil, a tsp at a time, until about 1/4 C oil has been used.  Begin adding lemon juice mixture a few drops at a time, alternating with the oil, still being added by the teaspoonful, until the first cup of oil and all the lemon juice has been used.  Add seasonings and continue to add remaining oil by the teaspoonful until mayonnaise is very thick.  Add boiling water to set mayonnaise and beat until well blended.  (If mayonnaise is to be used immediately, do not add boiling water.)  Store in covered container in refrigerator.  Makes 2 Cup.



  • 1 egg
  • 1 TBSP vinegar
  • 1 TBSP lemon juice
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • 1/8 tsp paprika
  • dash cayenne pepper
  • 1 C salad oil, divided

Place all ingredients in blender, using only 1/4 C oil at first.  Blend about 15 seconds to thoroughly mix ingredients.  With blender still running slowly pour in remaining oil in a thin stream until all oil has been incorporated.  Makes 1 Cup.

by on Nov. 10, 2010 at 1:52 PM

Mild Chili Powder

3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. dried oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Mix well. Place in an airtight container. This makes 2/3 cup

by on Nov. 10, 2010 at 1:52 PM




Aug. 19, 2008 at 4:27 PM by puppieluv
posted to Crock Pot Moms


This recipe is from "THE SHACK" famous BBQ in Little Rock, Arkansas.  Enjoy this on many of your great slowcooked meats.  This recipe makes 1 gallon of sauce which is always welcome as gifts.  Feel free to reduce it to a smaller batch. INCREDIBLY DELISH AND UNFORGETTABLE!



Wet Stuff

Mix in a large bowl:

3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.

Fill with hot water, swoosh around and dump contents into bowl. 
Folks have asked: HOW MUCH WATER? Fill all three bottles, and dump all into 'Wet Stuff' 
(For original recipe use Grapette from Wal Mart- see 'additional notes').

Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.

Put "wet stuff' in a slowcooker, put heat on HIGH
by the time it is approaching a boil, you will have "dry stuff' prepared.

 dry stuff

Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:

1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after 'brewing' mess up...likewise with Tabasco. See below)
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)

...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.



Dump all this stuff into slowcooker  now approaching a simmer if you have been quick, and if you rinsed out the catsup with HOT water;-)

stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.

2 hours, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes...think ventilation here.



That is it.
Remove from heat, pour back into bottles you saved, unfortunately, you will have an excess of sauce. Improvise, all life has dry rot.

You now have a LOT of sauce. I always do, and find it MOST welcome as a gift.

BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.


Additional Notes

Do it this way the first time, later, you may substitute Grapette, for the water (seriously) SHACK DID for several decades ... for total authenticity you can obtain Grapettefrom Wal Mart 

I add about a cup of sugar to my sauce, but this is heresy, and practice has strong adherents and detractors.

Likewise minced onions, NOT authentic, but can be pleasant.

Do NOT futz with the amount of black pepper. I KNOW it sounds like a lot. Trust me on this.

Also remember garlic SALT, not garlic powder!! several folks got this wrong, actually the sauce wasn't bad, but they were not fit as shipmates for WEEKS.

I hope I wasn't the only one looking for this kind of BBQ sauce.  Enjoy

Puppieluv--Grants Pass, Oregon
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