In looking at my recipes that I wanted to share this week.  I came across something called "Magic Mix".  I wanted to share it with you all because it will work in some many of your dishes.  This is pretty excited!  I am so glad I came across it!  I am posting it below, use your food storage to make the Magic Mix.  Maybe think about making it a staple in your food storage. 

 

WHAT IS MAGIC MIX?

Magic Mix is a mix made from powdered milk, butter and flour and is used to make perfect white sauces every time!

WHY WOULD I WANT TO MAKE AND USE MAGIC MIX?

White sauces are a cook’s best friend. You may be wondering how that is since most people don’t know how often they are actually using white sauces in disguise. Any condensed soup is actually just a flavored white sauce…and if you’re like everyone else you probably use those frequently in your cooking. Also, if you make macaroni and cheese-another white sauce. And, homemade delicious pudding! So why make it from magic mix? Well, first you’re rotating your food storage, second it is MUCH cheaper, third you have control over the ingredients, four it helps you feel fuller faster and five it’s EASY!

HOW DO I MAKE MAGIC MIX FROM MY FOOD STORAGE?

Step 1: You will need some sort of good mixer. Make sure you use beaters when making the mix as shown above. If you don’t have a good mixer, start calling around…get together with a friend and make some…it is SOOOO worth it! Step 2: Ingredients: 2 1/3 C. Powdered Milk 1 C. All Purpose Flour (Yes, use All Purpose) 1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature Combine dry milk, flour and margarine/butter into a large bowl. Step 3: Mix until it looks like corn meal. (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over) Step 4: Keep mix tightly covered in the refrigerator. (note: keep your #10 cans for just such a purpose! They are 50 cents and work great for storing home made mixes)

HOW DO I USE MAGIC MIX TO MAKE A WHITE SAUCE?

Magic Mix White Sauce (makes 1 cup) 2/3 C. Magic Mix 1 C. Water In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)

 

Some of the dishes you can use the Magic Mix in are listed below.

 

• Condensed Cream of Mushroom Soup
• Condensed Cream of Chicken Soup
• Condensed Cream of Celery Soup
• McDonald’s Mac ‘n Cheese
• Chocolate Pudding
• Fudgesicles

 Magic Mix Chocolate Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa
2 C. Water
1 t. Vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Homemade Caramel Apples

8-10 Granny Smith Apples (with popsicle sticks)
1 c. butter
1 14 oz. can sweetened condensed milk (1/2 c. hot water + 1 c. non-instant dry milk powder + 1 c. sugar + 1 T. butter, mixed in blender
2 1/4 c. brown sugar
1 c. corn syrup
1 t. vanilla

1. Wash and dry apples. Stick popsicle sticks in the stem. Place aluminum foil or wax paper sprayed with non-stick spray on 9×13 pans.
2. Melt butter and brown sugar together over medium high heat, stirring constantly. Add in sweetened condensed milk and corn syrup and keep stirring constantly! Heat until 245 degrees (keep stirring!) on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately remove from heat and add vanilla.
3. Roll apples in caramel and place on foil/wax paper lined pan. Allow to cool for 2 hours.

Coconut Lime Chicken Soup - gluten free



Great flavor to warm you up.

Ingredients:
1/2 pkg dried flat rice noodles
3 1/2 cups GF chicken broth
1 1/2" piece of ginger, sliced
1 (13oz) can coconut milk (full fat is better, but can use light)
2 chicken breasts, thinly sliced
6 Tbsp lime juice
3 Tbsp fish sauce
2 tsp brown sugar
1/2-1 jalapeno, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped

Directions:
Break noodles into thirds (a little bigger than bite size), then prepare noodles according to package. Drain and set aside.

In a large pot, bring broth and ginger to a boil. Cover, reduce heat and simmer for 10 minutes then add coconut milk and chicken.

Once chicken is completely cooked (about 5 minutes), add the remaining ingredients and simmer another 10 mintues. Season to taste with salt if necessary.

Add noodles just before serving.


Azteca Soup - gluten free



So flavorful, and ready in 40 minutes or less!

Ingredients:
4 shallots, finely diced
1 Tbsp butter or margarine
2 large tomatoes, finely chopped
1 jalapeno pepper, seeded and finely minced
6 cups GF chicken stock
1 lime, zested and juiced
2 cooked chicken breasts*, shredded
1 avocado, diced
1 Tbsp fresh cilantro, chopped
GF corn chips

Directions:
In a large pot, saute the shallots with butter for a few minutes. Then add the tomato and jalapeno and cook another 2 minutes. Add the stock, and lime zest/juice, cover and let simmer for 20 minutes.

Add shredded chicken and season with salt and pepper.

To serve, pour soup into bowls then add some cilantro, avocado and broken corn chips to each bowl. Top with sour cream if you like.

October is for PUMPKIN: Pumpkin Waffles with Caramel Syrup Posted: 04 Oct 2012 05:06 AM PDT Pumpkin Blender Wheat Waffles with Caramel Sauce 1 Cup Milk (3 T. Powdered Milk and 1 C. Water) 1 Cup + 2 Tbs Wheat Kernels, whole & uncooked 2 Eggs (2 T. Powdered Eggs and 1/4 C. Water) 2 tsp. Baking Powder 1/2 tsp. Salt 1/4 Cup Oil 1/2 Cup Pureed, Cooked Pumpkin 1-1/2 t. Pumpkin Pie Spice 2 Tbs. SugarPut milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and honey or sugar to above batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!) For a yummy variation, put chopped pecans on the top of the batter in the waffle iron before closing. Caramel Syrup 3/4 C. Butter 1-1/2 C. Sugar 2 T. Light Corn Syrup 3/4 C. Buttermilk 1 t. Baking Soda 2 t. Vanilla Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.

Hope you enjoy this weeks blog as much as I am!  Stay warm out there!