Tortilla Chips
You're in luck with this one, because it's actually a three-in-one recipe for tortillas, tacos and tortilla chips (aka nachos). This version is a lot healthier than what you'd buy in store (mostly because of the baking in lieu of frying), and it really is so easy to make.
Recipe Instructions and Credit – EdiblePerspective
Tomato Salsa
There's no way that I would give you a nacho recipe without the perfect tomato salsa to accompany your chips. This is one of the simplest and most delicious salsa recipes since it uses canned tomatoes, so you won't be spending too much time chopping.
Recipe Instructions and Credit – ThePioneerWoman
Guacamole
Now to top off your Mexican feast, I give you the most luxurious guac recipe; I consider buying the premade stuff to be a serious food sin. The secret ingredient here is Greek yogurt – not only is it healthy and packed full of protein, but it's just what you need in order to achieve that deliciously creamy texture.
Recipe Instructions and Credit – JustATaste
Refried Beans
I absolutely love refried beans, and the difference between the canned stuff and a homemade version really is like night and day. This is the very best recipe that I could find – it does take eight hours in the crock pot, though, so you need to plan ahead.
Recipe Instructions and Credit – SimplyScratch
Granola
I've always loved granola, but I haven't really ever been able to settle on one favorite brand or type. So rather than complain about what I don't like, I'd rather just make my own so that it's exactly what I want. This tutorial really breaks down the simple process for you, and shows you how easy it is to customize to your liking.
Recipe Instructions and Credit – BuzzFeed
Peanut Butter Oat Bars
I promise you, after you taste this crunchy oatmeal peanut buttery goodness, you'll never spend your money on Nature Valley bars again! And keep in mind, that if you have a peanut allergy, you can substitute any other type of nut butter.
Recipe Instructions and Credit – HalfBakedHarvest
Yogurt
People are often quite apprehensive about making their own yogurt, but I think it's such a cool thing to do! To be honest, though, my favorite part is getting my toppings ready – some fresh fruit, honey and granola make an excellent combo.
Recipe Instructions and Credit – Greatist
Peanut Butter
Making your own peanut butter is as easy as blending peanuts in a food processor. That's it. Using roasted nuts means that you don't have to add any extra oil, and of course, this is so much healthier than the stuff you buy in stores because it isn't full of sugar and all the other bad stuff.
Recipe Instructions and Credit – AverieCooks
Nutella
Sure, we all love eating spoonfuls of the ever-popular chocolatey hazelnut spread, but this guilty pleasure doesn't actually have to be quite so guilty. Here are two wonderful recipes – one is a very simple recipe, while the other is a much healthier version.
Recipe Instructions and Credit – DIYnCrafts and Detoxinista
Jam
The process of making jam is no longer a laborious one – if you have berries (or other fruit of your choosing), sugar, and few minutes to spare, then you are more than capable of whipping up some delicious homemade jam.
Recipe Instructions and Credit – DIYnCrafts
Butter
Butter is actually quite a simple thing to make, and the good news is that you don't need your own cows, nor do you need to churn it by hand for hours. This process is relatively quick and it's just so much better than what you would otherwise buy in the store.
Recipe Instructions and Credit – ThePrairieHomestead
Bread
If you're making your own butter, then smearing it on a slice of freshly-baked, homemade bread will be so much more satisfying, trust me! This recipe is one of the easiest out there – you don't need a machine, and it doesn't even require any kneading!
Recipe Instructions and Credit – Sandra'sEasyCooking
Vanilla Extract
Vanilla extract—not to be confused with vanilla essence that's chemically produced and doesn't actually contain any vanilla—is the real deal. The process of making it is so very simple, but you will need patience since the extraction part takes about six to eight weeks.
Recipe Instructions and Credit – AverieCooks
Croutons
My problem with store-bought croutons is that they're usually too oily for my liking or just way too hard on my poor teeth, so for me, it's homemade all the way! I don't really eat croutons often, so this allows me to make the exact amount that I need without letting any go stale.
Recipe Instructions and Credit – SavorySweetLife
Bread Crumbs
I was quite shocked the other day when I looked at the ingredients of the bread crumbs in the grocery store; apart from the high fructose corn syrup, I also found a bunch of other things that I've never heard of before. I much prefer making my own that I can add my own seasoning to and freeze for future use. Plus, it's a great way to make use of stale bread.
Recipe Instructions and Credit – Weed'Em&Reap
Lemonade
I love the refreshing tang of lemonade, but I really don't love all the sugar that's added to it, so I prefer to make my own. You can use either still or sparkling water, depending on your preference, and the addition of a bit of ginger really takes it up a notch.
Recipe Instructions and Credit – TheTastyBite
Potato Chips
Potato chips are like my kryptonite; once a bag is opened, I can guarantee you that I won't stop munching until it's empty. But as we all know, fried is bad, and baked is good. The process for regular potato or root vegetable chips is very simple, and the fun part is that you can add whatever seasoning you like – paprika, parmesan, salt and vinegar, garlic… the possibilities are endless.
Recipe Instructions and Credit – Tracey'sCulinaryAdventures and HappyHealthyMama
Salad Dressing
If I had to choose only one product that I want the world to stop buying and start making, I'd have to go with salad dressing. Why? Because it's so darn easy to make! I almost feel embarrassed for people when I see them spending money in the store. This guide shows you just how easy it really is to make 10 of the most popular dressings.
Recipe Instructions and Credit – Shape
Whipped Cream
Ok, so if salad dressing is my number one choice then whipped cream is definitely my second; I've never liked that weird gummy consistency of the canned stuff. As the name suggests, all you really have to do is whip up some heavy cream, and just toss in some vanilla and sugar. Voilà!
Recipe Instructions and Credit – TheGirlWhoAteEverything
Pancake Mix
When that pancake craving hits, I know it's hard to resist reaching for the premade mix, so why not just make your own mix that you can store for the next craving? Simply toss the dry ingredients in a Ziploc bag or airtight container and then just make a label to indicate which wet ingredients you need to add when the time comes.
Recipe Instructions and Credit – SpendWithPennies
