Cent Saving Saturday: Making Seasoning Mixes From Scratch and the Week’s Deals

Cent Saving SaturdayHave you ever truly wondered what’s in a seasoning mix when it has the unpronounceable stuff listed?  Or natural and artificial flavors and colors?  Or spices?  There are some seasoning mixes I still continue to buy (Old Bay), but I’m gradually getting into making my own.  They tend to be more potent, more flavorful, less of a salt lick.  Sometimes I’m lured into purchasing chili and taco seasoning during Albertson’s twenty-five cent sale, but since they both regularly sell out, I am setting myself up for disappointment.  And they really don’t taste as good as homemade.

Recently (the date of the “snow day”), I updated Alton Brown’s Taco Potion to the following recipe:

Taco Seasoning–Adapted from Alton Brown’s Taco Potion

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons cornstarch

1 teaspoon kosher salt

1 1/2 teaspoons paprika

1 teaspoon ground coriander

1/4 teaspoon red pepper flakes

1 teaspoon oregano

1 teaspoon dried cilantro

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

Combine all and grind in a coffee grinder.  Add 2 tablespoons of mixture per pound of cooked meat with 1/2 cup water.  Bring to a boil and simmer until thickened.

Chili Seasoning

2 tablespoons chili powder

1 tablespoons cumin

1 beef bouillon cube

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1 tablespoon flour

Combine all of the above.  Brown 1 pound of ground meat (venison is awesome in chili!).  Sprinkle chili seasoning over the meat.  Stir.  Add in one can of undrained diced tomatoes (I like petite diced), 1 can of undrained red kidney or chili beans (or 2 cups prepared beans), and 1/2 cup water.  (If you like you can also add one diced onion, one diced bell pepper, and one diced rib of celery to the meat mixture as you brown it and cook until softened)  Bring to a boil, then reduce to a simmer.  Serve over rice or topped with cheese, sour cream, ketchup, fresh onion, or pickled jalapenos.  I usually make a batch last three days:  day one is a bowl of chili, day two is a frito pie or chili cheese nachos, and day three is chili dogs.  Therefore, it becomes even more frugal.


2 tablespoons sugar

1 teaspoon ground cinnamon

Combine and store in a shaker-style container.  Use to make cinnamon toast or cinnamon nachos (or to sprinkle generously over ice cream or other sweet treats).

I will add more to future posts, but, for now, enjoy these selections.

What is your favorite seasoning to make from scratch?

Here are a few of the week’s deals:


eggs, dozen 3/$4

Capri Sun $1.48 wyb 6

mandarin oranges $5.99/5 lb. box

Coke/Pepsi 2L $1 wyb 6

Kroger Cheese (1 lb.) 3/$10

Skinner Pasta 28 cents wyb 6

Breyer’s ice cream $2.49 wyb 6

General Mills Cereal $1.88 wyb 6

Ragu 99 cents wyb 6

Nutella $2.69 wyb 6 (My dad told me that there is a b1g1 coupon in Sunday’s paper–this past Sunday)

Hormel chili with beans 48 cents wyb 6

Kroger buns 10/$10

Kroger chips 10/$10


Essential Everyday chicken broth, 32 oz. carton, 99 cents (limit 2)

Chicken of the Sea solid white albacore tuna, 79 cents (limit 4)

Garland Jack’s BBQ sauce, 49 cents wyb 2 (limit 4) with manufacturer’s in-store coupon

Chobani Greek yogurt, 88 cents–I’m planning on buying this to make two-ingredient pizza dough next Friday

pork loin $1.98/lb. (more ground pork fun!)

chicken drumsticks 58 cents/lb.

celery 99 cents/stalk

blueberries $2.99/pint

Artichokes $1.25 (limit 3)

blackberries $1.19/6 oz.

3 lb. bag onions 2/$3

fingerling potatoes, 24 oz. bag $1.25

cucumbers 3/$2

fuji apples 89 cents/lb.


French bread 10/$10 (for pizza this Friday)

Flour 2 lb. 10/$10 (not really a great price, but I have to have some)

John Morrell smoked sausage, 9 oz., 10/$10

Brookshire’s bacon, 24 oz., $5

2 thoughts on “Cent Saving Saturday: Making Seasoning Mixes From Scratch and the Week’s Deals

  1. Pingback: Tip Tuesday: Some Recipes from the Boxes of Baking Mix | Full Happy Muffin and Mama: The Blog

  2. Pingback: A Catch-Up Post: Mexican Pizzas | Full Happy Muffin and Mama: The Blog

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