This homemade enchilada sauce recipe is quick and easy to make! It’s great when you don’t happen to have any enchilada sauce on hand or you want to save a little money!

1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
5 Tbsp. green pepper, chopped (optional)
1 tsp. onion powder
1/2 tsp. dried oregano
1 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. salt (more to taste)

Combine all ingredients in saucepan, mixing well. Cook and stir over medium heat until thickened. Makes 2 cups.

6 tsp. chili powder
3 tsp. onion powder
4 1/2 tsp. cumin
2 1/2 tsp. garlic powder
5 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. oregano

Mix all ingredients and store in an airtight container. One teaspoon of homemade taco seasoning equals 2 teaspoons of the store-bought seasoning.

1/3 cup sugar
2 Tbsp. cornstarch
pinch salt
2 eggs, slightly beaten
2 cups milk
2 Tbsp. butter or margarine, softened (not soft type)
2 tsp. vanilla

Mix the sugar, cornstarch and salt in a 2 quart saucepan. Add the eggs to the sugar mixture and slowly stir in the milk until combined.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.

Stir in margarine and vanilla. Cool slightly, pour into dessert dishes and chill. You can also top with nuts or whipped topping. Serves 4-6.

Stir 3 tablespoons of cocoa into the sugar cornstarch mixture.

Stir 1/4 cup peanut butter into the chocolate pudding. Omit margarine.

Substitute 2/3 cup packed brown sugar in place of the sugar and decrease vanilla to 1 teaspoon.

4 cups flour
2 tsp. salt
2 Tbsp. baking powder

Mix the ingredients well and store in an airtight container. Use in recipes calling for self-rising flour. Makes 4 cups.

4 cups flour
4 cups soda crackers, crushed
4 Tbsp. salt
2 Tbsp. sugar
2 tsp. garlic powder
2 tsp. onion powder
3 Tbsp. paprika
1/4 cup vegetable oil

Mix well and store indefinitely in the refrigerator in a covered container. Moisten the chicken pieces with milk or water. Pour about 2 cups mixture, or more if needed, into a plastic bag. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees for 45 60 minutes. Discard plastic bag with unused coating. DO NOT reuse extra coating that has come into contact with raw chicken!

1/2 qt. jar of mayonnaise
4-5 cloves of garlic, pressed or 1 tsp. garlic powder

Mix pressed garlic with mayonnaise.  Refrigerate for at least one day before using. Great on sandwiches, chicken, fish or with vegetables. Makes 2 cups.

1 (8 oz.) can tomato sauce
3 Tbsp. sugar
very small dash of cinnamon
1 Tbsp. plus 1 tsp. vinegar

Pour tomato sauce into a small saucepan and boil away some of the water until it begins to thicken. Add the sugar, cinnamon and vinegar. Simmer for 3 to 4 minutes longer. Refrigerate. Warning: Go easy on the cinnamon because it’s easy to put in too much. Then every time you eat it you’re thinking “cinnamon” instead of “ketchup.”

1/2 cup popcorn
Vegetable oil
3 Tbsp. white sugar

Heat oil in medium pan until hot. Add popcorn and sprinkle all of the sugar over it. Cover and shake continuously until popped.

1 orange*
1 Tbsp. water
1/2 cup sugar

Cut the un-peeled orange and place it into a blender or food processor with the water. Pour the mixture into a saucepan with the sugar and boil for 15 minutes.

*If you use a non-organic orange, wash it thoroughly.

2 cups flour
1 tsp. salt
1/2 tsp. soda
1/4 cup margarine
1/2 cup buttermilk or sour milk
1 egg

Combine the flour, salt and soda in a bowl. Cut in margarine with a pastry blender or two knives. Stir in buttermilk and egg. Form a ball and knead a few times. Divide the dough into several pieces and roll out very thin on a floured board. Lay rolled-out dough on ungreased baking sheets. Sprinkle with salt and prick with a fork. Cut into 1 1/2 inch squares with a pizza cutter or sharp knife. Bake at 400 degrees for 10-12 minutes. Makes several dozen.