Make a mix: Ranch, dry onion soup and taco seasoning

I have been in the mood to try some new recipe the past few days. When that mood hits me, I usually go looking at cooking magazines I have stored away, in cookbooks, in my recipe files and on the Internet. But once in awhile I come across recipes on social media that also jump out at me, mostly because of the beautiful photography of the food featured. So, again this week, I will pass along to you some of the interesting recipes I found with my friends on social media last week.

Make your own ranch, dry onion soup mix and taco seasoning and store in small Mason jars. This is so much healthier than those you buy at the store.

Taco Seasoning

1/2 cup chili powder

1/4 cup onion powder

1/8 cup ground cumin

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon sea salt

Put ingredients into a jar and shake. Store tightly covered.

Dry Onion Soup Mix

2/3 cup dried, minced onion

3 teaspoons parsley flakes

2 teaspoons onion powder

2 teaspoons turmeric

1 teaspoon celery salt

1 teaspoon sea salt

1 teaspoon sugar

1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. Shake the jar to mix the ingredients well before each use.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch Mix

5 tablespoons dried minced onions

7 teaspoons parsley flakes

4 teaspoons salt

1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend.

Country Corn Fritters

These are wonderful served with butter and maple syrup, honey or sorghum on top.

1 1/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 (1 pound) can cream style corn

1 egg, slightly beaten

1/2 to 1 cup canola or peanut oil

Sift together flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat. Drop batter by large spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters.

Note: If you want to make these using frozen corn, fresh corn or canned whole corn, use about 1 1/2 cups corn or one 14.5-ounce can whole kernel corn and 3/4 cup buttermilk in the batter.

Fully Loaded Baked Potato Salad

8 medium russet potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Sea salt and freshly ground pepper, to taste

Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook. Drain and cool the potatoes by putting them in a separate bowl and once they cool enough, put them in the refrigerator to cool all the way. Mix the mayonnaise and sour cream together in a bowl. Add to the potatoes, onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.

Garlic Pull-Apart Rolls

16 frozen white dinner rolls

1/2 cup butter, melted

1 cup grated Parmesan cheese, divided

1 teaspoon dry parsley flakes

1 1/2 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/2 teaspoon onion powder

Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes. Cut rolls in half with a clean pair of scissors. Combine melted butter and seasonings. Pour over dough and gently mix. Add 1/2 cup of grated cheese and combine. You want each piece of dough to be coated.

Line the bottom of a 10-inch tube pan with a solid bottom (not removable bottom) with the pieces of dough and then top with remaining grated cheese. Allow to rise in a warm place for 1 1/2 to 2 1/2 hours. Bake at 350 for 20-25 minutes or until center is completely done.

Pina Colada Poke Cake

1 box butter cake mix, plus ingredients to make cake

1 (14-ounce) can sweetened condensed milk

1 (15-ounce) can cream of coconut (not coconut milk) This can usually be found in the drinks/mixers aisle of the grocery store.

1 (15.25-ounce) can crushed pineapple, drained and juice reserved

2 cups heavy whipping cream

2 to 4 tablespoons powdered sugar (sweeten to your preference)

1 teaspoon coconut extract

Shredded coconut and maraschino cherries, to garnish if desired

Prepare and bake cake in a 9x13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's OK. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.

Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries. Keep cake covered in refrigerator for up to 3 days.

Have a great week, and until next time happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.