Rocky Road Chocolate Crackles

Rocky Road Chocolate Crackles


These Rocky Road Chocolate Crackles are so easy to make and perfect for a kids party or a treat.  You can use whatever nuts you like or leave them out all together if it's for a kids party. Give them a go at your next event!

 Ingredients

6 cup rice bubbles

1 cup icing sugar

3 tbs cocoa powder

100 gms Coconut Oil

20 Marshmallows roughly chopped

20 Jube lollies roughly chopped

1/2 cup crushed nuts, I used cashews, almonds and peanuts.

 

Method

Melt Coconut oil in a microwave safe bowl for approx 30 seconds and stir.

Place the Rice bubbles, cocoa, icing sugar in a large bowl and combine well.

Add the Jubes, Marshmallows and nuts and stir well.

Add the Coconut Oil and mix well, it should now look like a wet mixture, don't worry it will set.

Place 12 cup cake cases on a tray and fill each case.

Pop in the fridge to set for 2 hours.

Take out of fridge 10 minutes before serving.

Makes 12 large crackles or 20 small.

 

 

 

 

 

 

 

 

 

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Curried Beef and veggie patties

Curried Beef and veggie patties

These are a great Pattie to whip up in advance as they freeze well and make easy mid week meals. You can adjust the curry flavour to your tastes or even experiment with your favourite spices.

Ingredients

500 g beef mince

1 tsp sea salt

1 tsp black pepper

1/2 cup tomato sauce

1 cup sweet potato blitzed fine so it cooks through in the pan easily.

1 carrot blitzed fine

1 egg beaten

1 clove garlic minced

1 onion large chopped fine

1 cup bread crumbs

1 tbs curry powder

2 tbs oil for frying

 

 Method

Add the sauce, curry powder, egg, garlic, salt and pepper to a large bowl and mix well.

Add the mince, bread crumbs and veggies and combine well.

Roll into approx 2 inch balls and pop on  a plate.

Heat a large frying pan on high and add oil, once oil is hot start adding the balls pressing down slightly on them to form Pattie shapes.

Brown on one side then turn over and reduce heat to medium and proceed to cook for a few minutes until cooked through.

Once cooked serve with your favourite side or let cool and freeze in portions ready for lunches and dinners.

Makes approx 12

 

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LCM Crackles

LCM Crackles

The crackles are a take on the good old chocolate crackles, they taste like LCM bars only better, great for a treat or a kids party. Super easy to make!

Ingredients

1 Packet of marshmallows  approx 400grams( I used Allen's)

80 grams of butter

5 Cups of Rice bubbles

100s and 1000s to decorate

 

Instructions

Place marshmallows and butter into microwave bowl and cook on high for 50 seconds.

Add the rice bubbles to the marshmallow mix.

Pop 12 cup cake cases on a tray and fill with approx 2 tablespoons of the mixture.

Sprinkle 100s and 1000s on top to decorate.

Pop in fridge and let set for 3 hours before eating.

Check out our other party food ideas here.

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Gluten Free Apple And Pork Rissoles

Gluten Free Apple And Pork Rissoles

These Gluten free chicken Curry Rissoles are a perfect cook ahead meal, I make them in bulk and then freeze them into separate containers for easy pull out meals or lunches. If you don't have Gluten free rice crumbs, bread crumbs will work the same but they won't be gluten free.

Ingredients

500 grams Pork mince

1 carrot grated fine

1 Apple grated fine,I used granny smith.

2/3 cup of Rice crumbs < we use Casalare premium gluten free.

1 Onion diced fine

sprig of parsley finely chopped should be approx 2 tablespoons.

1 egg beaten

Good pinch of salt and pepper

Olive oil to cook in

 

Method

Add the onion, pork mince, carrot, apple, parsley and rice crumbs to a bowl and combine well.

Add the, salt, pepper to the beaten egg and mix well.

Pour the egg into the pork mixture and  combine well.

Heat a large frying pan on high and add oil.

Once really hot add approx 2 inch balls to the pan and press slightly to form a Pattie shape.

Let cook until golden and crispy then turn over reduce heat to medium for another 2 minutes.

Reduce heat to low and let them cook through, making sure the middle is cooked but still juicy, if you over cook them they will dry out.

Once cooked let rest on paper towel to remove any excess oil.

Enjoy!

Tip:  you can hide any veggies you like in these, mashed pumpkin corn etc. Just adjust rice crumbs accordingly.  You can also substitute the egg for your favourite sauce.

 

 

 

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Hidden Veggie Pasties

Hidden Veggie Pasties

These make nice big pasties for a main meal, you can use the same mixture to make smaller ones which are great for entertaining and kids parties. You can hide whatever veggies you like inside them just make sure the mixture is not to wet when assembling.


Ingredients

500 grams Beef mince, chicken mince is also good.

1 onion diced fine

1/2 cup peas

1/2 cup corn kernels

1 carrot grated fine

1/2 cup broccoli heads diced really fine (really fine so kids can't see ha!)

1 large potato diced into approx half cm pieces, you want it nice and fine

 1 garlic clove crushed

 1/4 cup tomato sauce

salt and pepper to taste

1 egg beaten

4 sheets puff pastry, short crust works fine as well.

 

Method:

Preheat oven to 220C

Line a tray with baking paper

Add all ingredients except the egg and pastry to a large bowl and mix well.

Thaw out 4 sheets of pastry and place mixture into the middle of the sheet.

Roll pastry so that all edges are closed, brush with egg to seal.

Brush with more egg on top so that pastry goes a golden colour when cooking.

Gently prick a few times with a fork to allow steam out as they cook.

Cook for approx 20 minutes until the outsides are golden brown in colour.

Serve with your favourite sauce, on their own or with more veggies.


 

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Egg And Refined Sugar Free Chocolate Muffins

Egg And Refined Sugar Free Chocolate Muffins

These muffins are egg and refined sugar free, they are very moist and kids love them!

Ingredients

1 Banana

400 grams of butter beans drained and rinsed well

3 Tablespoons of coconut oil

4 tablespoons of almond milk

1/2 cup Cocoa We use Loving Earth 1 teaspoon vanilla extract

150 grams Self raising flour

3/4 cup coconut sugar we use global organics, you can use brown sugar but they wont be refined sugar free.  

Method

Preheat oven to 160 degrees.

Place 12 cupcake shells in a muffin tray.

Place butter beans, coconut oil, almond milk, banana and vanilla extract into a blender and blitz until smooth.

Add mixture to the bowl along with all other ingredients and mix well.

Add approx 2 tablespoons of mixture to each cupcake case.

Pop in the oven for 20 minutes and cook until they slightly spring back in the middle of cupcakes.

These have a moist soft consistency and are really yummy.

makes 12 

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Quick And Easy Beef Stroganoff Pasta

Quick And Easy Beef Stroganoff Pasta

After the birth of my first child a good friend bought a meal over to our house and it was this delicious Beef Stroganoff pasta. The flavours are delicious and I thought for sure it would be some technical recipe, my friend assured me it is was very easy to make. Since then I make this regularly, I also make double batches and freeze half for another time, I have used it in tarcos, tortillas with rice and in a Sheppard's pie. It is a really versatile recipe and great for us mums!

Ingredients

  • 500 grams Beef mince
  • 2 onions peeled and diced
  • 1 tablespoon sweet paprika
  • 2 cups mushrooms diced fine ( I dice mine small so the kids dont see them)
  • 2 cups Beef stock
  • 300 mils sour cream
  • 2 cloves garlic crushed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup tomato paste
  • 1 tablespoon brown sugar optional
  • 1 packet of your favourite pasta we used Parppadelle

Method

  1. Heat oil in frying pan and add the mince.
  2. Once mince is brown add the onions, garlic, salt, pepper, and sugar and stir through.
  3. Once the onion has softened a little add the tomato paste and beef stock and let simmer on low for 15 minutes.
  4. Boil your pasta while mince is simmering and drain.
  5. Turn off heat add in sour cream to mince and mix through.
  6. Stir through pasta and serve with parley or your favourite hers and parmesan.
  7. Can be frozen up to 8 weeks.

Serves 6   

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Rocky Road Biscuit Slice

Rocky Road Biscuit Slice

Looking for a quick, sweet and delicious slice to whip up? This Rocky Road Biscuit Slice is it!

It is a little bit naughty and recommended only for a treat, but if you love chocolate < who doesn't or feeling like something sweet give this slice a go < Warning it is hard to stop at one piece.

Ingredients:

  • 1 packet of your favourite biscuits we uses Arnott's Arrowroots.
  • 2 blocks of Milk chocolate
  • 1 Cup unsalted peanuts optional
  • 2 Cups pink and white marshmallows quartered
  • 1/2 Tablespoon Coconut oil

  Method:

  1. Crumble biscuits, I place mine in a plastic bag and give them a bit of a bang until they are a mixture of sizes no bigger than an inch long.
  2. In a microwave safe bowel add the chocolate broken up with the coconut oil and pop on high in microwave for 1 minute, take out and stir and return to microwave for 10 -20 seconds until completely melted.
  3. Add the biscuits and half the peanuts into a bowl.
  4. Pour half of the chocolate mixture into the bowl and stir through.
  5. Line a 25 cm tray with baking paper
  6. Place the chocolate biscuit mixture on the bottom of the tray and spread out evenly.
  7. In another bowl add the marshmallows, remaining peanuts and chocolate and mix through.
  8. pour mixture onto the biscuit chocolate base and spread out evenly.
  9. Pop in the fridge to set for 3 hours
  10. Slice and enjoy!

Serves 16 

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Peppermint Crisp Balls

Peppermint Crisp Balls

Peppermint Crisp bars how nice are they? I had a few bars left over for Christmas pavlovas so I decided to experiment a bit and came up with delicious balls!

Ingredients

8 Peppermint Crisp Bars

1 Packet of Chocolate Ripple Biscuits 300 grams

Chocolate Condensed Milk (available at Aldi)

 Method

Pop Peppermint Crisp Bars and biscuits into a food processor and blitz until fine.

Add biscuit mixture to a large bowl and add condensed milk, mix through until well combined.

Pop mixture into the fridge for 10 minutes. Roll into balls approx 1 inch in size and pop in the fridge.

You can roll in more crushed peppermint Crisp if you like.

Makes 28 

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5 Recipe Tips That Will Have You Eating Healthier!

5 Recipe Tips That Will Have You Eating Healthier!

Eating healthy doesn’t have to be difficult. These healthy eating tricks are a great way to eat healthier without even realising it. A few substitutions and a little planning ahead can completely change the way you eat, for the better. Turn fruit into healthy crisps Turn fruit into crisps like these pear crisps from Charlottes Lively Kitchen. This works well with fruits like pears and apples, or even root vegetables like carrots, sweet potato and beetroot. 1  

Make noddles from zucchini Instead of using noodles or pasta, make noodles (or zoodles) from zucchini using a spiraliser, like these stir fry zucchini noodles from Diet Hood. You could also try spirilising vegetables like carrot or sweet potato. 2

Use your slow cooker to make bulk batches of soup We all have those nights when we don’t feel like cooking. Rather than head out for takeaway, use your slow cooker to make healthy soup like this slow cooker butternut squash soup from Gimme Some Oven and freeze in individual portions. Then you always have a healthy dinner in hand for those busy nights. 3

Turn apple slices into donuts Cut a big apple into slices, spread with peanut butter or cream cheese and sprinkle with your favourite topping to decorate, just like these donut apples from Babble. The are so much healthier than donuts, but just as much fun. 4

Swap a burger bun for lettuce Next time you make burgers, swap the bread burger buns for lettuce leaves, just like these lettuce burgers from I Quit Sugar. You can also try this healthy trick to substitute other foods like flour wraps or taco shells. 5

Enjoy!

 

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Chicken Corn And Noodle Soup!

Chicken Corn And Noodle Soup!

It is freezing here in Melbourne at the moment and what better way to warm up then with a nice hot bowl of soup. I love making this Chicken corn and noodle soup as I know the kids will eat it without arguing

I use the recipe from Mrs Meal Planner and it always turns out lovely.

Ingredients:

  • 1 kg of chicken drumsticks,
  • 1 diced onion
  • 2 packets if Maggie noodles
  • 1 can of creamed corn
  • 1 can of corn kernels
  • 1 can of cream of chicken soup,
  • 2 teaspoons of curry powder
  • shallots to garnish - optional.

Method:

Fill a large pot with boiling water and add drumsticks.

Simmer on low for 3 hours.

While the stock is simmering, throw the diced onion with some olive oil into a pan and cook until clear.

Take the drumsticks out of the stock and strip the chicken off the bones, put this chicken back into the stock.

Empty the corn kernels, the creamed corn and the cream of chicken soup into the stock.

Add the cooked onion. Break the noodles up and throw in the stock.

Add two teaspoons of curry powder.

Let the soup simmer for another half hour before serving.

Serves 4 - 6

 

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4 Ingredient Banana bread

4 Ingredient Banana bread

This banana bread is really quick to make and great for afternoon tea. I often make this when I know I have visitors coming over.

Ingredients

  • 3 Ripe bananas mashed
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 cups Self raising flour

Method

Preheat the oven to 180 degrees.

Beat the eggs and sugar together.

Add the mashed banana and mix well.

Stir in the flour until combined well.

Line a loaf tin approx 22cm with baking paper.

Cook for approx 50 minutes until the top is golden.

Slice and enjoy!

 

 

 

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ANZAC Weet-Bix Cookies

ANZAC Weet-Bix Cookies

 These biscuits are perfect for a lunchbox treat or afternoon tea, they can be whipped up in no time and taste delicious!

 Ingredients

  • 4 Weet-Bix
  • 1/2  Cup Self raising flour
  • 1/2 Cup of oats
  • 1/2 cup Desiccated coconut
  • 1/2 cup coconut sugar
  • 1/4 cup Rice malt syrup
  • 110g Butter

Directions

Preheat oven to 190 degrees.

Line a large tray with baking paper.

Pop the Weet-Bix, oats and coconut into a food processor and blitz for a few seconds until it resembles a rough crumb texture.

Add Weet-Bix mixture to a large bowl with flour and combine well.

Add butter, rice malt syrup and coconut sugar to a bowl and microwave for one minute on high, stir well and add to dry ingredients.

Make sure ingredients are well combined.

Roll into approx 1” balls and place on tray. Press down firmly to form a cookie shape.

Pop in the oven for 15 minutes until slightly brown.

Removed from oven and set to cool. They will feel soft but they will firm up as they cool.

Store in an air tight container.

 Makes 12 

TIPS:

You can replace rice malt syrup with normal syrup or honey as both work fine.

If you don't have coconut sugar you can use brown sugar.

 

 

 

 

 

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Crunchy Chocolate Weet - Bix Cookies

Crunchy Chocolate Weet - Bix Cookies

 This cookie recipe is a favourite in my house the kids love them for a treat. Easy to make and easy to eat!

 Ingredients

  • 4 Weet - Bix
  • 1 Cup Self raising flour
  • 1/2 Cup of your favourite nuts or seeds, I used hazelnuts.
  • 100 grams of Milk chocolate
  • 1/2 cup brown sugar
  • 110 grams Melted butter
  • 30 grams of Milk Chocolate to drizzle (optional)

Method

Pop the Weet - Bix, nuts, flour and chocolate into a food processor and blitz for a few seconds until a rough crumb texture.

Preheat oven to 190 degrees

Line a large tray with baking paper.

Add Weet - Bix mixture to a large bowl with sugar and melted butter and combine well.

Roll into approx 1 inch balls and place on tray, press down firmly to form a cookie shape.

Pop in the oven for 15 minutes until they slightly brown.

Removed from oven, they will feel soft but they will firm up as they cool.

Place the 30 grams of chocolate in a bowl and cook for 30 seconds on high in microwave. Drizzle chocolate over the top of cookies.

Store in air tight container.

Makes 12

Tip:  Replace nuts with your favourite seeds for nut free version.

If you find the mixture a little dry add another 20 grams of melted butter. The mixture should be firm and not overly moist.

 

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Kid Friendly Muffins

Kid Friendly Muffins

 

How many Mum’s out there have fussy eaters or Kids who are simply too ‘busy playing’ to eat or are just going through one of their “Oh I will only eat this for the next 6 weeks phase?” Well that’s my Little Gremlin. Fruit, cheese and the favourite….tomatoes are the flavour of the month. Which is fine, but I like to offer a bit of variety in the Kids diet….how can they eat the same thing day in day out and still love it? It boggles me!

 

It got me thinking, what can I make him that is nutritious, wholesome and tasty? A MUFFIN! What kid doesn’t eat muffins? So I had a look at what was in the fridge and whipped these savoury muffins up in less than 10 mins.

 

What you’ll need:

 

2 cups – self raising flour, sifted

 

80gms – melted butter, cooled

 

1 egg

 

1 cup milk

 

½ cup continental parsley

 

2 Sausages or meat of your choice

 

1 cup – finely chopped spinach

 

1 spring onion

 

200gms – Feta cheese, I used Danish Feta

 

8 cherry tomatoes, roughly chopped

 

10 Kalamata olives, sliced

 

Sprinkle of pepper to taste

 

 

 

How to do it:

 

Preheat the oven to 200C (fan forced) and prep a 12 muffin tray with light cooking spray.

 

Sift flour into a big bowl. In a separate bowl combine; parsley, spinach, spring onion, fetta, tomatoes, olives and pepper, mix until combined. Once combined fold the mixture through the flour.

 

Add butter, egg and milk and fold in until just combine. (The trick with muffins is not to over mix).

 

Once the mixture has come together, simply spoon the mixture into muffin tin. I like my muffins top heavy so I filled them up to the top of the tin haha. You could sprinkle some more feta on top if you liked before putting them in the oven.

 

Then bake for 15-20mins (depending on your oven) until nice and golden on top.

 

Let them cool in the tin for 10 minutes before you remove them to the wire rack.

 

They’re great fresh out the oven (obviously once cooled slightly), or as a snack the next day, eaten cold or heated up. They’re a nice healthy snack the kids will enjoy and you know exactly what’s in them.

 

And remember these can be adapted to whatever suits your little ones tastes – or yours! Believe me you will be munching on them too!

 

What’s flavour of the month at your place?

 

 

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Easy zucchini slice

Easy zucchini slice

 

 

This slice is great for making ahead for easy lunch and dinners, serve with  a side salad or veggies or eat on its own delicious. You can also add other hidden veggies or even shredded chicken if you like to change it up.

 

Ingredients

 

5 eggs

 

2 carrots grated

 

2 zucchinis grated

 

1 onion diced fine

 

200 grams bacon diced fine

 

1 1/2 cups self raising flour

 

1 cup grated cheese

 

1/4 cup vegetable oil or oil of your choice

 

Salt and pepper to taste

 

Method

 

Preheat oven to 180C

 

Line a tray with baking paper, you can use a slice tin or a round cake tin, we used a 25cm round tin for this recipe. a 22cm slice tray also works well.

 

Place the eggs flour an doil in a bowl and bmix until smooth batter.

 

Add all other ingredients into a bowl and mix well.

 

Pour mixture into tin and spread out evenly.

 

Cook for 30 mins until the top is golden in colour.

 

Eat warm or cool.

 

Serves  6

 

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Left Over Roast Veggie Salad

Left Over Roast Veggie Salad

 

This salad is great for when you have left over roast veggies and you don't want them to go to waste> Often their isn't enough veggies left over to feed the whole family for another night so I like to add to them and turn into this salad.

 

Ingredients

 

Left over roast veggies, whatever you have will work we used:

 

Left over roast pumpkin

 

Left Over roast sweet potato

 

Small amount Left Over roast Potato

 

We then added:

 

1/2 red capsicum diced

 

1 onion diced

 

3 cups baby spinach

 

1 carrot cut into 2 cm pieces

 

1 teaspoon Vegetta

 

Pinch pepper

 

1 tablespoon olive oil

 

2 cloves crushed garlic

 

 

 

Method:

 

Preheat oven to 180C

 

Line a tray with baking paper

 

Place the capsicum garlic, onion, carrot and olive oil in a bowl along with the Vegetta and pepper and coat well.

 

Place the mixture on the tray and spread out evenly.

 

Pop in the oven for approx 15  20 minutes, until veggies start to brown slightly.

 

In the mean time heat your left over veggies in the microwave for 1 minute and pop into a bowl.

 

Add the baked veggies to the roast mix and stir through, use the oil to coat the veggies.

 

Line a serving tray with baby spinach and pop the roast mixture on the top.

 

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Easy Cheesy Garlic Loaf

Easy Cheesy Garlic Loaf

 

I usually get disappointed when I buy a garlic or cheesy garlic bread and it’s far from garlicky and cheesy! Very annoying given that when I am craving it…I am CRAVING IT! So to avoid disappointment I make my own. The best thing about this recipe is that you can adapt it to you taste and be quite creative. This is how easy it is!

 

You will need:

 

1 x Cob Loaf Or whatever loaf is your favourite
Butter
Fresh crushed Garlic
Cheese
and spring onions or parsley

 

Note: Use as little or as much of the ingredients as you like.  

 

Method:

 

– Preheat a fan forced oven to 200c.

 

– Melt the butter and garlic together so it’s pourable. Keep cheese and spring onions aside for now.

 

– Cut bread diagonally into 2 cm slices to within 1/2 cm from the bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread and sprinkle the spring onions over the top. Like the picture below.

 

– Wrap the cob in foil or you can simply bake it on some baking paper for 10mins. May need a little longer however, just keep an eye on it if you’re not using the foil method. You don’t want it burning.

 

Then you’re done! Let it cool a little and serve.

 

This Cheesy Garlic Loaf is great for parties both for kids and adult dinners, snacks. Use your imagination and create whatever you like. Try adding in some ham or bacon pieces, chives, herbs corn or try difference cheeses such as feta or parmesan….the list is endless.

 

What’s your favourite combination? Are you a Cheesy Garlic or Cheesy Herb person?

 

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2 Ingredient Ice cream

2 Ingredient Ice cream

This is a great healthy alternative to store bought ice cream. My Miss 4 and Mr 2 always ask for  ice cream, so I came up with this healthy alternative to the store bought stuff. I normally give the kids one of these in the afternoon for a snack, I can even bribe them to pick up their toys in exchange for an “ice cream” < insert wicked mum laugh here.

 

Seriously these are so yummy, low calories, each one averages about 110 calories per serve and each recipe will serve 4 people. I like that I can use whatever we have in the fridge, you can also try other ingredients like: honey, coconut, carob powder, apple, pear, etc Get creative!

 

Here are 3 of the flavor’s I make regularly:

 

Chocolate / Banana: 3 Frozen bananas and 2 tablespoons of cocoa powder. I also sometimes use protein powder.

 

Mango: 2 Frozen bananas and 2 cups of frozen mango.

 

Berry:  2 Frozen bananas and 2 cups of mixed frozen berries.

 

Simply pop ingredients into a blender or Thermomix and blitz on high for 2 minutes. After a minute of blitzing check how it looks you may want to add 10 mls of milk, or juice to bind it together. (I find the berry mix needs a little bit of juice to get a smooth consistency).

 

Then simply scoop into cups and serve YUM!

 

What other flavors would you do?

 

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Father’s Day DIY Gift: Spice Rubs

Father’s Day DIY Gift: Spice Rubs

 

In Victoria we’re now officially in SPRING! Oh how I have longed for you! Sun, food, family and friends! This means that as the weather warms up, it’s time to dust off the BBQ, don the apron, grab the tongs and get cooking. Lots of Dad’s have this affiliation with the BBQ and believe that if the BBQ is involved then it’s their ‘job’ to cook. Perhaps they feel we women are unable to handle the heat of a flaming BBQ? Who knows, more importantly….Who cares! Let him at it I say -one less thing for us busy Mumma’s to do =) To celebrate Father’s day what better way to make up some spice rubs for them to use over the spring and summer season? These are quick, easy and inexpensive and the best bit is you can get the kids to give you a hand.  The beauty of this idea is that you can make whatever combination your Dad or even Poppy. I thought these would be a great Idea for my Hubby who enjoys cooking on the BBQ but also enjoys preparing the meat Here are three that I prepared took about 20 minutes from start to finish. You could even get the kids give the jars a personal touch with a bit of decorations: These are great for Chicken, Beef, Veal, and Pork. Why not sprinkle a little over roast veggies, salads, or scalloped potatoes? Whatever you feel needs some added excitement these will do the trick and Dad will love them. Use as much or as little as you like it’s totally up to you. They will last in an air tight jar for up to 3 months. I guarantee that they will be gone before then!

 

SEASONED SALT

 

¼ cup Onion powder

 

¼ cup Garlic powder

 

¼ cup Ground black pepper

 

3 tbsps. Paprika

 

2 tbsps. Dried parsley

 

1 tbsps. Red pepper flakes (optional)

 

Simple measure all the ingredients, pop them in to a jar and shake and you’re done.

 
ITALIAN SPICE MIX

 

3 tbsps. Italian seasoning

 

4 tbsps. Oregano

 

2 tbsps. Basil

 

2 tbsps. Dried minced onion

 

2 tbsps. Dried parsley flakes

 

3 tbsps. Salt

 

Measure all the ingredients, pop it all into a jar and shake and you’re done.

 

DADS MIX

 

3 tbsps. Thyme

 

3 tbsps. Rosemary

 

3 tbsps. Dried parsley

 

1 tsp Cumin powder

 

½ tsp Hot paprika

 

3 pinches of salt

 

3 pinches of ground black pepper

 

Same as before, measure, put in to the jar and shake shake shake!

 I hope you enjoy them. If you give them ago please let us know what you think.

 

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