Homemade Taco Seasoning

IMG_5255This recipe is endlessly adaptable. Your family likes their tacos┬áhot? Add more red pepper flakes (we like it mild, so I only add half). Like it salty? Double the salt. Don’t like cumin? Use less or leave it out. You get the idea. The base amounts here makes about 3 tablespoons. In tacos, I like to use about 3 tablespoons per pound of meat, so when I make a batch, I usually double or triple the spices (pictured is a quadruple batch).


  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano (I use flakes)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon flour (optional)


  1. Stir all ingredients together until combined.
  2. Store in an airtight container for up to 6 months.

Beer Bread & Honey Butter

This recipe is courtesy of my co-worker Mary, and it makes the best beer bread you’ve ever tasted.

3 cups self-rising flour
3 tbsp sugar
2 cups of beer (or 1 can plus an extra 1/2 cup)

Mix flour and sugar together.
Add the beer.
Stir everything together and pour into a greased bread pan.
Bake at 350 degrees for 1 hour.
Serve hot.

As an added bonus, Mary also recommends serving the beer bread with honey butter. Just mix together equal portions of honey, margarine (or butter), and powdered sugar and start spreadin’.

Garlic Croutons

Okay, okay, I admit it. I made soup today simply because I wanted the croutons.


  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 3 (3/4 inch thick) slices French bread, cut into cubes


  1. Preheat oven to 350 degrees F
  2. In a large saute pan, melt butter over medium heat.
  3. Stir in garlic; cook and stir for 1 minute.
  4. Add bread cubes, and toss to coat. Spread on a baking sheet.
  5. Bake for 15 minutes, or until crisp and dry.
  6. Check frequently to prevent burning and let cool.

Recipe is from Allrecipes.com