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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 (31-40):
by on Nov. 10, 2010 at 2:03 PM

The Master Mix (Homemade 'bisquick' Substitute)

9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening

In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry place.
In warm weather the MIX should be refrigerated.
Use within a month.
To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

by on Nov. 10, 2010 at 2:04 PM

  • August07Mom
  • by   on Sep. 3, 2008 at 12:21 PM
  • Powdered Sugar Replacement

    2 cups nonfat dry milk powder
    2 cups cornstarch
    1 cup granulated sugar replacement (Splenda works best).

    Combine all ingredients in food processor or blender. Whip until well blended and powdered. 

    *Makes about 4 cups*

by on Nov. 12, 2010 at 11:12 PM

Pizza crust is so easy, and really fun for kids to knead and stretch into pans (this was the first meal my mom taught me how to make).

1 package yeast
1 1/4 cups lukewarm water (I replace 1/2 cup of water with milk or beer)
3 cups unbleached all purpose flour
1 1/2 tsp salt
1 tbsp olive oil

In large mixing bowl, dissolve yeast in 1/2 cup of the water, and let proof 10 minutes.

Add flour, salt (I cut to 1 tsp), olive oil and remaining water. Mix well and knead until the dough is smooth, about 10 minutes. Add more flour if necessary to make a smooth, silky dough. The easiest thing is to put it in a stand mixer with a dough hook and let it go - it's a bit sticky.

Put dough in an oiled bowl, cover with a cloth and set aside in warm place until doubled, about 1 hour. Punch down and let it rest 10 min.

Divide dough into 4 pieces and shape each piece into a flat circle approx 10 inches in diameter. Preheat oven to 450, and brush tops of dough with olive oil.

Place on baking sheet dusted with cornmeal, and bake until brown around edges and cheese is melted, about 15 min.

You can also half-bake and freeze.

Robin in Chicago

by on Jan. 20, 2011 at 1:39 PM

Make your own Shake-n-Bake

Posted by 
 on Jan. 18, 2011 at 12:56 PM

Easy Shake and Bake
This recipe equals 20 store packets at 25% of the price.

4 cups flour
4 cups cracker meal or ground inexpensive crackers
4 tablespoons salt
2 tablespoons sugar
2 teaspoons garlic powder
2 teaspoons onion powder
3 tablespoons paprika
1/4 cup vegetable oil

Mix well and store indefinitely in the refrigerator in a covered container. Use to coat chicken, pork chops......just like Shake 'N' Bake and you made it!



Homemade Shake and Bake
Basil, parsley, oregano and paprika are just some of the flavorful seasonings in this handy homemade bread crumb coating mix that's sure to enhance all of your chicken and vegetable dishes.

4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

In a large re-sealable plastic bag combine all ingredients. Seal bag and shake all ingredients together.

Super Simple Shake N' Bake for Beginners

1/2 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
4 chicken legs and thighs
1/2 cup milk

Preheat oven to 375 degrees F. Combine flour, paprika, salt, garlic powder, thyme, and pepper in a plastic bag.

Dip chicken legs in milk, shake off excess. Add to bag and shake to coat evenly. Place chicken on a greased baking sheet. Bake 40 minutes, until chicken is tender and coating crisp.

by on Jan. 20, 2011 at 3:19 PM

Condensed French Onion Soup Substitute

My husband wanted to have Salisbury Steak for dinner and the recipe I found called for a can of condensed French Onion the store the price is OUTRAGEOUS for a single can not to mention all the added junk on the ingredient list!  I set out to make a copy and this turned out quite well in my opinion....just be aware that the color wont be a rich brown like the store bought version....simply because of the lack of added "caramel coloring".
1 small onion(about 1/2 cup chopped)
1 TB olive oil
1 TB Molasses
2 beef bullion cubes
3/4 cup boiling water
2 TB cornstarch
1/4 cup COLD water
In a medium sauce pan heat oil and molasses over medium heat. Add onions and sautee for 5-7 minutes until the onions are soft and sticky.
Dissolve bullion cubes in boiling water
Add  broth to onions
Dissolve cornstarch in cold water
Add to onion mixture
Season with salt and pepper to taste
Recommended 1 TB dried cheddar cheese powder if available! (this is an ingredient in the store version, but IMO it does not really make or break the soup,  it does, however, give it a certain "something")
Bring it all to a boil and stir until thickened.

makes approx 1.5 cups....almost EXACTLY 1 can of condensed soup...
by on Jan. 20, 2011 at 3:20 PM

Condensed Cream Soups Substitute

Ever have a recipe that calls for condensed cream soups and you're out....or do you just HATE to spend so much on a single can or you're just tired of over salted, processed, canned stuff....well here is a GREAT substitute!!
This recipe makes the equivalent of one can of condensed soup...(about 1.25 cups)

Pictures are making a DOUBLE batch of Cream of Potato...  which is used in my next recipe for Turkey Pot Pie

1 TB butter
3 TB flour
1/2 cup broth**see variations
1/2 cup low fat milk
salt and pepper to taste
other seasonings to preferences:
1/2 tsp each basil, oregano, parsley, seasoning salt
1/4 tsp each garlic powder, onion powder

Cream of Potato:
add in 1/2 cup diced cooked potatoes...use veggie or chicken broth
Cream of Mushroom:
add in 1/2 c sautéed mushrooms .....use veggie or beef broth
Cream of Tomato
add in 1/2 cup seeded, diced tomatoes(or pureed for a smooth texture), substitute tomato juice for broth
Cream of Celery
add in 1/2 cup sautéed celery, use veggie or chicken broth, use celery salt in place of regular
Cream of Chicken
add in 1/2 cup diced cooked chicken , use chicken broth
Cream of Broccoli
add in 1/2 cup chopped sautéed broccoli , use veggie or chicken broth
Cream of Onion
add in 1/2 cup diced sautéed onion , use veggie or chicken broth
Golden Mushroom:
use all beef stock(no milk) add in 2 TB tomato puree, 1 TB white wine, 1/2 c chopped sautéed mushrooms

Melt Butter over medium low heat and stir in flour until crumbly.

Slowly whisk in milk and broth, whisking until smooth

Add in your variation and seasonings and slowly bring to a boil , stirring until thickened.

Taste and adjust seasonings to your preferences.

Use in place of canned condensed soups in any recipe!

Even though this is pretty quick to make , it can be premade and frozen in 1.25 cup batches to pull out quick like a can of soup.
by on Jan. 27, 2011 at 5:45 AM

Chef Meg's Homemade Ricotta Cheese

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 39.1
  • Total Fat: 2.2 g
  • Cholesterol: 8.8 mg
  • Sodium: 35.4 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.2 g


2 quarts 2% milk
2 1/2 c low-fat buttermilk


Line a strainer with 5 layers of cheesecloth or 3 cotton kitchen towels. 
Pour the milk and buttermilk into a non-reactive saucepan set over moderate heat. 
Insert a thermometer into the saucepan. 
Stir occasionally until the mixture reaches 170 degrees F. Do not allow the mixture to boil. 
Once the mixture reaches 170 degrees, stop stirring. 
Curds will begin to form. Allow the pan to remain on the heat until the mixture reaches 190 degrees. 
Remove from heat and place in your lined strainer. Allow to drain for 5 minutes. Bring up the ends of the cloth and twist to strain out any moisture that is left. Place in an airtight container for up to 5 days in the refrigerator. Makes 10 ounces.

Number of Servings: 10
by on Jan. 27, 2011 at 11:40 AM

Quoting dntbgmeb4cofe:


by chuckletushy on Aug. 20, 2008 at 2:54 PM

Homemade Dry Onion Soup Mix

NOTE: This is about equal to one of those boxed up envelopes.

4 teaspoons instant beef bouillon granules
 8 teaspoons dried minced onion
 1 teaspoon onion powder
 1/4 teaspoon seasoned pepper

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).

This is a great thing because normally its hard to find onion soup mix that doesn't contain MSG and that stuff is really bad for you.

by on May. 3, 2011 at 11:09 PM

I found this handy recipe for homemade non-stick coating...

1 cup Vegetable Oil
1 cup Shortening
1 cup Flour
In a large mixing bowl, mix until smooth with electric mixer. Store in an airtight container in the refrigerator until needed. Use this to coat pans for cakes, muffins, pies or anything that requires greased and floured' pans.

     I haven't tried this yet but am going to make this up today and then try some of those cakes I posted earlier in the week ;)


by on Jun. 10, 2011 at 12:51 AM

Homemade House Dressing

Posted by 
 on Jun. 5, 2011 at 7:02 PM 
Group Mod Brandy
  • 3/4 cup cottage cheese
  • 1/2 cup buttermilk
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 scallion, chopped
  • 1 tablespoon chopped sun-dried tomatoes (optional)
  1. Place all the ingredients in a food processor or blender. Process or blend until smooth. Transfer to a small bowl, cover, and chill until ready to use.

Makes about 1-1/2 cups.

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