Cream of "anything" mix

Makes the equivalent of 9 cans

2 cups nonfat powdered milk
3/4 cup cornstarch
1 tsp basil leaves
1 tsp thyme leaves
2 T. dried onion flakes
1/2 tsp pepper
1/4 cup instant chicken bouillon

To make 1 can of soup:
1/3 cup dry mix
1 1/4 cup cold water

Mix in sauce pan and cook until thickened

Taco Seasoning

6 T. dried minced onion
2 1/2 T. salt
2 T. chili powder
1 1/2 T. flour or cornstarch
2 tsp red pepper flakes
2 tsp garlic powder
1 tsp oregano
2 T. cumin

Combine and store (don't blend)

Creamy Taco Dip
1/2 cup sour cream
1/2 cup mayo
1 tsp lime juice chopped cilantro (optional)
1 T. dry taco seasoning mix

Italian Seasoning

2 T. garlic salt or powder
2 T. dried minced onion
2 T. sugar
4 T. dried oregano
2 tsp black pepper
1 tsp dried thyme
2 tsp dried basil
2 T. dried parsley
1/2 tsp. celery salt
4 T. salt
1/2 tsp paprika

Blend ingredients in food processor.

Italian Salad Dressing
1/4 plus 2 T. white vinegar
2/3 cup canola or veg. oil
2 T. water
1 1/2 T. dry Italian Seasoning Mix

Whisk together until smooth.

Ranch Dressing Mix

8 T. dried parsley
2 T. dried minced onion
1 T. dried chives (optional)
2 T. black pepper
2 T. garlic powder
1 tsp paprika
2 tsp thyme
2 tsp oregano
3 tsp salt
2 tsp seasoning salt
2 tsp dried dill
1/2 tsp cayenne pepper

Place all ingredients into a food processor or blender and blend until smooth.

Dip:
1/2 cup mayo
1/2 cup sour cream
1 tsp. lemon juice
1 T. dry ranch mix

For dressing add milk or buttermilk to desired consistency.

Rice Pudding

Creamy R2-3 c. cooked rice (brown or white will do--whatever day old rice you have around will work)
1 1/2 t. nutmeg
3/4-1 c. sugar (depending how sweet you like it)
2 t. vanilla extract
1/2 t. salt
1 1/2 t. cinnamon
1 c. raisins (optional)
2 eggs
4 c. water
1 c. dry non instant powdered milk
In a saucepan, combine the sugar, nutmeg, cinnamon, and powdered milk together until combined. Add the 4 c. of hot water (from the tap) to the pan and bring mixture to a low boil on medium heat. Do not boil on a high temperature or you could burn the mixture. Simmer on low for 5-10 minutes or until mixture begins to chicken. Once the mixture is combined, add the cooked rice to the pan and stir. In a small bowl, beat the eggs and then slowly temper the eggs with some of the hot rice mixture. Once the eggs have been warmed through,a dd them to the rice pudding and mix continually for another 3-5 minutes. The eggs will thicken the pudding as you continue to simmer. Once the pudding is to your desired thickness, you can serve warm or cold with whipped cream. Garnish with a dash of nutmeg.

Fluffy Banana Bread

In small bowl mash 3 over ripe bananas until runny.

In large bowl combine:
1/2 cup shortening
1 tsp vanilla
1 1/2 cups sugar
2 large eggs unbeaten

Beat with mixer until light and fluffy. Blend together with bananas.

Sift together:
2 cups sifted flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (optional)

Blend sifted dry ingredients and nuts into wet mixture. Slowly beat in enough milk to this mixture until it looks like the consistency of a boxed cake mix. Pour into greased and floured bread pans and bake at 325 degrees for about 50 minutes or until a toothpick in the middle shows the bread is done. If you double the recipe do not double the bananas. Four-five are enough.

Egg Hats from Candace Wrights blog

Whole wheat bread
Eggs
Sliced Cheddar Cheese
Sliced ham

Heat your griddle very hot so the eggs don't run. Using the lid of your spray oil, cut a circle out of the middle of the bread. Spray the griddle with oil and place the bread on the griddle. Crack an egg in the hole. I like to "scramble" it a little with a fork. Cook for a few minutes and flip over. The egg may run a little. Place a slice of cheese and a slice of ham on the cooked side of the bread. Cook for a few more minutes to let the cheese melt and finish cooking the egg. Serve. I also throw the little holes on the griddle for "toast". We put jelly on the little toast pieces and the kids love it.