Foods You Can Easily Make Yourself to Save Money

Convenience foods are well, convenient. Peanut Butter, mayonnaise, coffee, all these items you can grab off a shelf really quick. Items you buy even though the cost is high, many of these items can be made at home in your own kitchen for much cheaper. And besides the extra savings in your pocket, you get the satisfaction of knowing you made it yourself and can control exactly what ingredients you put in your food. It is worth taking the time to make these products at home to save a few dollars and to benefit your health. Here are some foods we use on a regular basis that you can make yourself.

1. Barbecue Sauce-

1/8 cup light brown sugar
1/2 cup ketchup
1 tbs. molasses
3/8 cup white distilled vinegar (I use apple cider in my recipe, original recipe I found called for the white)
1/2 medium chopped onion (again, original recipe said 1/2 but we use a whole onion)
1/2 tbs. chili powder
1/2 tbs. paprika
1/2 tsp. salt (we never use salt in our recipe and notice no big difference in flavor)
1 tsp ground black pepper
14 oz.. can whole tomatoes
2 cloves minced garlic

Saute onion and garlic in about 2 tbsp, of oil until tender, add all ingredients to pan except canned tomatoes, mix it up a little bit and pour into sauce pan and then add entire can of tomatoes (juice included), stir until boiling (some people add a dash of Orange juice also). Reduce heat and simmer, uncovered, for about two hours or until desired consistency, also remember to stir occasionally. Once desired consistency, if you are happy with the product, enjoy!! Sometimes I see small chunks of the tomato or onion still in my sauce, usually it will just dissolve right into it, I will put it through a blender quickly so my BBQ sauce is not chunky, but this is up to your taste! You can also add liquid smoke, increase or decrease the spices, add your own, experiment and see what you like.

2. Pesto-

1 Large bunch of basil leaves, fresh
3 chopped garlic cloves
one small handful of pine nuts
3/4 loosely packed Parmesan cheese, fresh grated Parmesan is the best but even store bought in a can tastes great
a few tablespoons of olive oil

Chop together basil and garlic. Best is to chop, make a pile, chop some more, make a pile, chop some more. I am sure you can use a food processor to mix this all together but the hand chopping does make a difference in the consistency of the pesto since it is does not get as fine as it would in a processor. Add the pine nuts, and chop some more. It is easier to add half the nuts, chop, then add the other half and chop. Add the Parmesan, chop some more. Transfer into a small bowl and drizzle a few tablespoons of the olive oil over it, store in your refrigerator until ready to use, give it a little stir before using to incorporate the olive oil. If you want to think it out, add more oil or a quick splash of pasta water.

3. Mayonnaise

2 tsp or to taste, apple cider vinegar or lemon juice
1 tsp prepared mustard
1 tsp salt
1 1/2 cup olive or canola oil (if using blender) or 1 cup (if using whisk)
1 eggs (plus one yolk if using blender)

Using blender- mix together egg, yolk, mustard and salt. Add oil slowly, then add cider or lemon juice and store in the coldest part of your refrigerator for up to two weeks.
Using whisk-whisk egg, mustard and salt together, add oil slowly, mixture will thicken, add oil more quickly as it does this, whisk in the vinegar and same storage and use as above.

4. Ice Cream without an ice cream maker

2 eggs
3/4 cup sugar
2 tbsp. corn starch
1 cup milk
1 pint heavy whipping cream
2 teaspoons vanilla
pinch of salt

With an electric mixer, beat eggs for a few minutes until a lemon color, add in one cup of milk and mix, mix sugar and corn starch together in a saucepan, add the egg/milk mixture and cook about 5 minutes or until thick, stirring constantly. Allow the custard mixture to cool to room temperature, then put in freezer safe bowl and mix in cream and salt, freeze for about 2 hours or until slushy. After freezing for a couple hours add in vanilla, beat with an electric mixer for about 5 minutes, and then freeze overnight or until desired consistency. For variations add in fruit, nuts, etc when adding in vanilla.

5. Peanut Butter

1 lb shelled peanuts
2 tbls. peanut oil
salt to taste

Salted or unsalted peanuts are up to you, make sure for best flavor you buy roasted peanuts or roast your own, just spread them out on a baking sheet and roast in the over for a few minutes. Place peanuts in a food processor and grind to your desired consistency, and add in peanut oil, grind together again until desired consistency and add a pinch of salt. You can also use regular cooking oil (such as canola, olive, etc) but it will add that flavor to your peanut butter.

6. Salsa

10 diced Roma tomatoes (about 2 cups)
1 small red onion, chopped
2 or 3 small green onions, chopped
2 medium jalapeno peppers,chopped
6 Serrano chili peppers, chopped
1/4 cup loosely packed chopped cilantro
3 large garlic cloves, chopped/minced
15 oz, can tomato sauce
4 tsp chili powder
1 tsp salt or to taste
1tbls fresh lime juice

Prepare all veggies, stirring together in bowl, add tomato sauce and lime juice and salt to taste, stir, refrigerate about an hour and enjoy!