I’m not a crafty person, so any of the crafty items you see around our home was made at MOPS. I love that I don’t actually have to go out to buy the materials. I’ve gotten compliments on all the things I’ve made. Thanks to our wonderful Creative Activities coordinators Monica and Genevieve for preparing all the great crafts!
*container for spices (I think ours were 6 oz.)
Ingredients for Ranch dressing and dip mix (40 servings):
*2 Tbsp dried onion powder
*4 Tbsp dried parsley
*2 Tbsp dried chives
*2 tsp garlic powder
*2 tsp dried celery flakes/powder
*1 tsp white pepper
*1/2 tsp paprika
*1/4 tsp dried dill
*1/2 tsp salt, or to taste
Instructions for Ranch dressing and dip mix (makes 2 cups):
*Mix 3 Tbsp of dry mix with 1 cup mayonnaise and 1 cup buttermilk. Let dressing rest in fridge for 1 day for best results.
*Lighter Version: Mix 2 Tbsp of dry mix with 1/2 cup plain yogurt, 1/2 cup reduced-fat mayonnaise, and 1/2 cup buttermilk.
*Optional: Buy dry buttermilk powder from the baking section. Add 1/2 cup powder to the dry ingredients in the tub. When adding the wet ingredients, you can substitute regular milk for the buttermilk.
Ingredients for Moroccan Spice Blend:
*4 tsp ground cumin
*4 tsp ground ginger
*4 tsp salt
*2 tsp black pepper
*2 tsp ground allspice
*2 tsp ground cinnamon
*2 tsp ground coriander
*1 tsp ground cloves
*1/2 tsp cayenne
Recipe Ideas for Moroccan Spice Blend:
*Use as a dry rub on chicken and pan fry.
*Mix 2 Tbsp of dry mix with plain yogurt and coat chicken. Let marinate for 1/2 hour. Place in foil packets. Bake for about 25 minutes at 450*F. Comes out super juicy and flavorful.
*Mix with olive oil and coat potatoes or vegetables. Roast in oven until tender.
And also, not pictured was the chalkboard contact paper used to label the tops of the containers so that you can write down what spice was inside. We ran out of contact paper, so I don’t have that one mine.