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Make it yourself!

This is to be a page dedicated to common prepackaged items we can make ourselves, saving money, packaging and .. well .. I know there’s something else we can save I just can’t think of it right now !

Please post your recipes and thoughts in the comment boxes below .. And check out the Foxfire Holler website too.. I will be posting your ideas there as well !!  Thank you SO much . I firmly believe that working together we can help folks get out of the grocery store rut, away from Genetically Modified Organisms,  and back to cooking good food, that truly nourishes our bodies.

Thanks so much for your input already !  Nancy

12 Comments leave one →
  1. April 12, 2011 10:39 pm

    Cool little drip feed system. pumps out herbs even in the winter.
    Basic DIY Hydro system for your window

  2. April 12, 2011 7:53 pm

    Doggie treats,
    From Talara Witherspoon Parrish :
    Dog treats are cheaper and healthier to make I have found. Scarlett loves apples wrapped in turkey and dehydrated for a couple of days. I make the carrots wrapped in ham too among other things. Less expensive than prepackaged treats.
    Just slice you apples, carrots, pears and take inexpensive sandwich meat (usually $2.50/3.00) and cut in strips and wrap around the fruit and put in the dehydrator for 48 hours. Store in air tight container or ziplock. I even do just the fruit with no meat and Scarlett loves these. Don’t cut fruit too small bc it shrinks up during the process a lot.

  3. Teri Pasley permalink
    April 12, 2011 6:57 pm

    I just found the world’s simplest quiche crust recipe online and am VERY smug about my crust-making skills now! Here’s the recipe for one crust:
    1 cup all-purpose flour
    1/2 tsp. salt
    1/4 cup olive or canola oil ( I use EVOO!)
    1/4 cup ICE COLD water
    With a fork, mix flour and salt. With a whisk, mix together cold water and oil until thickened. Pour into flour, mix with fork. You can either press into a 9 inch. pie plate or roll it out before putting in the plate. I’ve tried both ways, but I prefer rolling it out. I’ve doubled this recipe and saved half in the frig to use the next day, too. Wonderful! Now, EVERYone can be smug!

  4. April 12, 2011 6:28 pm

    Ask me, or your local pig farmer, or your butcher, whoever you buy your sausage and porkchops from, for leaf lard… Leaf lard is the fat from around the loin area and surrounding the kidneys.

    It will come in a large piece, so use a sharp knife or kitchen shears to cut it into about 1 inch pieces.

    Put it into your crock pot on a very low setting… If you render out the fat too fast it will discolor.

    Keep in mind it may take a day or more to render all the fat out of the lard.

    Every couple hours .. or whenever you think about it.. dip out most of the liquid. You want to strain this into a clean, HOT pint or half pint mason jar. Use cheesecloth or a fine mesh strainer for this. Put a lid and ring on the jar and it should seal just fine. I seal mine.. but I also store them in the refrigerator. As it cools you will be able to see how white and fine your lard is !

    The little pieces of meat that you are left with are called cracklins, I like to salt them a little when I store them , and then I use them to season beans, greens, and oh gosh ! Cracklin Cornbread !!! yummy : ) enjoy !

  5. April 12, 2011 6:09 pm

    Taco Seasoning from Kyria Baker Check out her blog at

    I got it off the internet a long time ago, before I knew I should keep track of where it came from so I could give credit where credit is due. You can find many versions, but here’s the one I use:

    1 Tbsp chili powder
    2 tsp onion powder
    1 tsp ground cumin
    1 tsp sugar
    1 tsp garlic powder
    1 tsp paprika
    1 tsp powdered oregano (when I don’t have powdered, I just use leaves)
    1/2 tsp salt
    Mix with 3/4 cup water and pour over 1 lb. cooked ground beef. Simmer until juices are almost gone.

  6. charles permalink
    April 12, 2011 1:50 pm

    Whipped cream. Now is the time to stop buying pre-made whipped cream. It’s mostly oil anyway, not much cream. It’s simple. Put a little cream in a mixing bowl. Whip with a whisk until you have stiff peaks, add a couple drops of vanilla extract, or a vanilla bean if you have it, a little powdered sugar, and whisk it together. If you put the mixing bowl into another mixing bowl containing ice it makes it a little easier. The more cream you use, the longer it will take to whip. It doesn’t take much, what you’re doing is whipping air into it, so your volume quadruples, if not more.

    • charles permalink
      April 12, 2011 1:51 pm

      By the way this won’t hold longer then a day.

    • April 12, 2011 5:36 pm

      I like sweet cream butter .. and in the winter time .. every once in a while, if the floor that the churn is sitting on is too cold .. my butter turns into whipped cream instead .. which makes for a good excuse to bake something!

  7. charles permalink
    April 10, 2011 3:47 am

    Tomato sauce. We buy jars of tomato sauce at the store, that have corn syrup, and who knows what else, while it is very easy to make your own pasta sauce. Just stew some tomatoes for a while, add some garlic, onions, salt, pepper, maybe a little sugar if like sweetness. Chili flake if you like spice. Maybe some herbs, a little olive oil, a little bit of parmesan. Simple, all you really need is tomatoes.

    • April 12, 2011 5:34 pm

      We can about 200 quarts of “spaghetti sauce” usually Charles ! you’re right ! that is an easy one to make ! thank you thank you thank you !!

    • chris aquino permalink
      April 13, 2011 1:57 am

      Using a pinch of sugar takes some of the acid out of the sauce

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