Taco Seasoning Mix

1/2 cup chili powder 2 t garlic powder 2 t onion powder 1 t crushed red pepper flakes 2 t dried oregano

1T and 1 t paprika 1/4 c ground cumin 2 T and 2 t salt 2 T and 1 t black pepper

Use 3T for every 1 pound ground beef.

For each pound of beef, 
Add: 2 tsp. of cornstarch or 1 T flour 

2/3 cup of cold water

Enchilada recipe

Super yummy enchiladas from this.
3 T of the taco seasoning mix
A small can of tomato sauce
2 cans of diced tomatoes w/green chilis (like Rotels) 
2-3 chicken breasts

1 cup shredded cheddar cheese

Add everything except the cheese into a crock pot. 
After the chicken is cooked, shred it up and add about a third of the sauce to the chicken. Roll into flour tortillas with a bit of cheese (I used sharp cheddar). Put a little sauce in the bottom of a pan, place the enchiladas in the pan, cover with the rest of the sauce, then top with cheese and bake until bubbly.

Conversions

I found this by accident and know it will definitely come in handy as I learn to cook for 2 instead of 5.

Table of Equivalent Measures

A few grains

Less than 1/8 teaspoon

A Dash

Less than ¼ teaspoon

3 teaspoons

1 Tablespoon

16 Tablespoons

1 Cup

8 Tablespoons

½ Cup

6 Tablespoons

3/8 Cup

4 Tablespoons

¼ Cup

1 Cup

½ Pint

2 Cups

1 Pint

4 Cups

1 Quart

4 Quarts

1 Gallon

2 Gallons

1 Peck

4 Pecks

1 Bushel

2 Tablespoons

1 fluid Ounce

1 Cup

8 fluid Ounces

1 Pint

16 fluid Ounces

Homemade Granola

• 1 handful of shredded or flaked coconut (necessary to granola in my humble opinion)

• 1/4 to 1/2 cup dried fruit. Raisins, cut-up apricots.  

•  1 handful of nuts (slivered almonds are my favorite)
• 5 handfuls of oats (add bran flakes to add a bit more fiber)
• 1-2 tbsp. ground flax seed (optional but you get a lot of nutritional bang for your buck)
• a good pinch of salt 

• a couple of tablespoons of brown sugar
• few drizzles of vegetable oil

• a few drizzles of honey 

1. Spread coconut out in a 9X13 cake pan. Toast just until lightly toasted. Err on the side of white, not brown. This will take 2-3 minutes. It goes fast, don't walk away from oven or I guarantee it will burn.
2. Add coconut to a bowl with the raisins. Set aside.
3. Mix oats, flaxseed, salt and almonds together in a big bowl. 
4. Mix brown sugar and vegetable oil together in a small ice cream dish. Scoop onto the oat mixture. Use your hands if you need to mix in the oil/sugar mixture. You may have to add more oil. The oats should not look dry, but not wet either.
5. Drizzle in the honey and mix well. Probably 2-3 T.
6. Spread it out in the 9X13 cake pan, and bake at 300 degrees F for 15 minutes.
7. Stir. Bake for another 15-20 minutes.
8. Stir and bake another 5-10 minutes or until the oats look toasted brown.
9. Add coconut/dried fruit mixture.

Serve it with yogurt, fresh fruit, ice cream, milk...

Non-Stick Baking Glaze

Use this anytime a recipe calls for greasing the pan.

1/2 c crisco shortening

1/2 c vegetable oil

1/2 c flour

Mix in blender and store in the refrigerator.

Use a baggie on your hand a spread generously in cake pans, muffin tins, etc.  as directed.

Good gift item for the cook who has everything. Put in large-mouth jar.