In the past two weeks, I've posted about DIY spice blends and DIY baking mixes. This week, I'm moving on to DIY seasoning mixes, such as those used to make tacos and Ranch dressing. All are easy to make, cheaper than buying mixes from the store, and healthier, too (because they contain no preservatives - and usually have less salt, too). Give them a try and I think you'll find them convenient and well worth while.


* Add all the ingredients for any given recipe to whatever container you'll store it in. Then shake to blend.

* Store DIY seasoning mixes in air tight containers. Glass jars with lids or storage bags (like Ziplock bags) work best. I find jars more convenient; bags tend to get lost in the pantry.

* Be sure to mark your DIY mix so you don't forget what's inside. Also, be sure to write an instructions for using the mix directly onto the mix's container.

* DIY mixes last about as long as store bought spice blends - but all will loose their flavor and potency over time. Prolong the life of mixes by keeping them in a cool, dark, dry location.

* I use sea salt for all my spice blends. If you use table salt with iodine, you'll probably want to reduce the amount of salt in the recipe.

* For recipes calling for bouillon, use a product with the lowest sodium and MSG content possible.

Taco Seasoning

1 cup dried minced onions
7 tablespoon parsley flakes
4 tablespoons coarse sea salt
1 tablespoon garlic powder

To use for Ranch dressing: Mix 2 tablespoons of Ranch mix with 1 cup of mayonnaise and 1 cup of buttermilk.

To use for Ranch dip: Blend 1 tablespoon of Ranch mix with 1 cup of sour cream.

In both cases, it’s best to mix the ingredients together and chill for several hours before serving.


Onion Soup or Dip Mix

French Dressing Mix

1 cup granulated sugar
4 teaspoon paprika
2 teaspoon dry mustard
2 teaspoon salt
¼ teaspoon onion powder

To use: In a blender, place 1/4 cup of the mix, 3/4 cup olive oil, 6 tablespoons ketchup, and 1/4 cup white vinegar. Process until smooth. Chill.

Italian Dressing Mix

2 teaspoon dried oregano
2 teaspoon dried basil
2 tablespoon garlic powder
1 1/2 tablespoons salt
2 teaspoon onion powder
2 teaspoon paprika
6 tablespoons granulated sugar
1 1/2 tablespoons pepper

To Use: Combine 3 tablespoons of the mix, 1 1/2 cups olive oil, and 1/2 cup apple cider-, wine-, or balsamic vinegar.



Hidden Valley Dressing Clone

1 cup powdered milk
1/4 cup granulated sugar
4 teaspoon dried basil
4 teaspoon dried onion flakes
2 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon salt

To use: Stir together 1/4 cup of the mix with 1/2 cup water. Whisk in 3/4 cup mayonnaise.


Hamburger Helper Clone

2 cups powdered milk
1 cup cornstarch
2 tablespoons onion flakes
1/4 cup low sodium chicken or beef bouillon powder
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon pepper

Rice-a-Roni Chicken Rice Clone

4 cups  rice 
4 tablespoons low sodium instant chicken bouillon
1 teaspoon salt
2 teaspoon dried tarragon
2 teaspoon dried parsley 
1/4 teaspoon pepper

To Use: In a saucepan, combine 1 1/3 cups of the mix with 2 cups cold water and 1 tablespoon of butter. Bring to a boil. Cover, reduce heat, and cook until liquid is absorbed, about 15 minutes. (Makes 4 to 6 servings.)

Cream of...Mix

4 cups powdered milk
1 1/2 cups cornstarch
1/2 cup instant low sodium chicken bouillon granules
4 teaspoons dried onion
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon pepper

To use: In a saucepan, combine 1/3 cup of the mix with 1 cup water. Add flavorings. (For example, if you want cream of mushroom soup, mince some fresh mushrooms and add them.) Cook over medium low heat until thickened. Equals 1 can of soup.

Spaghetti Mix