We live in an age of convenience – everything is available to us right now, so of course, we make use of those opportunities. I’ve often found, though, that when it comes to food, convenience often trumps health benefits, flavor, or both, and that’s where things get a little sketchy for me (and don’t even get me started on all the unnecessary packaging that we waste…). When you make these foods yourself, you’re the one in control: not only are you able to omit—or at least, reduce—so many of the dangerous ingredients, but you also get to tailor it to your specific tastes. So not only will your taste buds and your body be happy, but your wallet will be too. Plus, there’s nothing quite as satisfying as making something from scratch, is there?
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
Pop Tarts
Pop tarts are the kind of snacks that you absolutely worship as a kid, but have more of a ‘meh’ reaction to when you’re an adult as realize that these things can’t even be called food. The solution? Make your own! And since you’re the chef, you can make absolutely any filling combinations that your hungry stomach desires.
Recipe Instructions and Credit – SmittenKitchen and Simply,Taralynn
Marshmallows
Fluffy, light, bouncy marshmallows are divine when roasted; I think it’s the feeling of nostalgia that makes them taste so much better. If you’ve never tasted homemade marshmallows before then you’re in for a real treat – they’re miles ahead of the packaged counterparts!
Recipe Instructions and Credit – SmittenKitchen
Pasta
I am an unapologetic pasta fiend, so when it comes to my favorite Italian dishes, fresh, homemade pasta is an absolute must. This fantastic tutorial shows you just how easy it is to make, step-by-step, and also suggests other interesting and tasty flavor variations.
Recipe Instructions and Credit – SpoonForkBacon
Pizza Dough
Sometimes, the best way to feed your friends or family is through a build-your-own-pizza night where everyone is responsible for their own food. It certainly takes some stress off the host! But rather than buying those frozen pizza bases, why not put a bit of effort in before the time and make your own dough?
Recipe Instructions and Credit – OhSheGlows
Ricotta
The first time that I heard of someone making their own ricotta cheese I was convinced that they had to be some sort of kitchen or cheese guru, but much to my surprise, I learnt that this divine cheese is an absolute cinch to make. Now it’s my turn!
Recipe Instructions and Credit – ChefInYou
Cream Cheese
When it comes to cream cheese, the bagel or cracker or whatever is purely a vessel for me to get that luxuriously creamy goodness in my mouth. So I’m pretty excited to try making my own. The process itself really isn’t tough, it just takes time. So make sure to plan accordingly.
Recipe Instructions and Credit – ThePrairieHomestead
Tomato Sauce
A good, flavorsome tomato sauce serves as a base for so many delicious meals that it seems silly to keep buying the tuff when you can whip up your own batch and freeze it for future yumminess. I’ve found two really great recipes for you – I prefer the first, but the second one has some shortcuts that you may appreciate.
Recipe Instructions and Credit – MomOnTimeOut and TheCreamerChronicles
Ketchup
I’ve never met a person who doesn’t like ketchup, and honestly, I hope I never do. If you want to try skip out on all the high fructose corn syrup and whatever else is in the processed stuff, you may as well go ahead and make your own. The first recipe uses fresh tomatoes and is to be boiled on the stove, while the second is a bit quicker to make since it calls for tomato paste (and you can just blend the ingredients without any heat).
Recipe Instructions and Credit – LiveSimply and LifeLoveLiz
Steak Sauce
A good steak sauce needs the perfect balance of smokiness, sweetness and tang. The good news is that you certainly don’t need to reach for the A.1. bottle when you desire this since it’s really simple to make yourself, and it tastes great with chicken and pork alike.
Recipe Instructions and Credit – CookingWithMel
Applesauce
I’ve always found store-bought applesauce to be overly sweet, so I love the control I have when I make it myself (I usually use less sugar than most recipes recommend). Once you try this, you’ll never go back to the jars again!
Recipe Instructions and Credit – Beard&Bonnet
Pesto
The best part about growing your own basil is the potential for a seemingly endless supply of pesto. Thankfully, the stuff is really easy to make and difficult to mess up, and although it doesn’t last too long in the fridge, it’s perfectly fine to freeze the excess.
Recipe Instructions and Credit – GimmeSomeOven
Hummus
Hummus has always been my go-to dip, so when I finally learnt how easy it is to make myself, I went on what can only be described as a massive hummus binge – not that I can ever get sick if the stuff anyway. After all, you know what they say: hummus where the heart is! Ba dum tsh.
Recipe Instructions and Credit – SmittenKitchen
Mayonnaise
Store-bought mayo doesn’t even come close to the homemade version; when you skip out all the stabilizers and preservatives, you get a rich velvety and creamy texture that’s second to none. And you’ll be glad to learn that it isn’t nearly as finicky a process as people make it out to be. You may want to give other condiments a try, too.
Recipe Instructions and Credit – DeliciousEveryday
Sriracha
I think it’s safe to say that Sriracha is one of the most popular hot sauces out there; the spicy sweetness seems to really resonate with those of you who can handle the heat (sadly, I can not). As with everything else on this list, though, homemade definitely reigns supreme.
Recipe Instructions and Credit – BlueKaleRoad
Stock
A good stock is the basis for so many dishes and sauces, so it’s important that yours is packed full of flavor. I know it’s really easy to reach for the premade stuff, but if you really want to make everything from scratch then go for it! You can always make a big batch to freeze for future use.
Recipe Instructions and Credit – FrugalLivingNW and Jennifer’sKitchen
Fruit Roll-Ups
Skip out the unhealthy additives and preservatives and make your own fruit roll-ups instead! The process is quite simple, and there’s so much room for experimenting with different combinations that it’s actually quite a fun little project.
Recipe Instructions and Credit – DIYnCrafts
Power Bars
These fruity, chewy, energy-inducing bars are an absolute cinch to make – you only need three ingredients and a food processor to hand. And you can freeze these babies if you want to keep them for a couple of months, so go wild!
Recipe Instructions and Credit – TheKitchn
Goldfish Crackers
I already know what you’re thinking: where will I find little goldfish molds? You don’t have to go searching high and wide, you can actually make your own little cookie cutters from strips of regular tin cans. Of course, this also gives you the freedom to make pretty much any adorable little shape that you can think of.
Recipe Instructions and Credit – TastyKitchen
Pickles
I get pickle cravings often, so I spend a fair amount of money on these deliciously sour cucumbers. Oddly enough, though, I’ve never thought of making my own… until I came across these wonderful recipes! Make sure to read through the comments sections for some extra tips regarding the process and storage.
Recipe Instructions and Credit – BrownEyedBaker and PrimallyInspired
Baked Beans
I absolutely love baked beans, but I despise the canned version – the sauce is way too thin in flavor and much too sweet for my liking. Making it from scratch will result in a hearty, flavorsome meal, done the right way.
Recipe Instructions and Credit – Valerie’sKitchen
