HOME > Chowhound > Home Cooking >


what's your go-to recipe on the back of a box?

You can't miss sometimes with those recipes on the back of a bag or box. The classic is the Toll House Cookie on Nestle Chips...Godiva has a great one for oatmeal chocolate chip as well...then there are the pretty darn good soups on Jack Rabbit bean bags and there was a pretty crazy one for pasta and sauce with smoked ricotta, baked in a foil packet.
What is your favorite?
Faye Delicious

  1. Click to Upload a photo (10 MB limit)
  1. I agree about the Toll House Cookie one - I've been making those since I was about 13, and they are just always wonderful.

    9 Replies
    1. re: MMRuth

      I like Toll House as well.

      As for other than sweets or desert. I never follow the recipe. I may get the idea, but I always change it. I do make bisquick dumplings but add my own seasoning spices and cheese, does that count.

      Otherwise ... nope, don't follow box recipes.

      1. re: kchurchill5

        I like Pioneer Buttermilk Baking Mix better than Bisquick, and use it as a base for my dumplings too. Add my own seasonings as well along with minced scallions and tiny bits of cold butter that burst with flavor when the dumplings are done. Pioneer also makes great pancakes (with my additions of course). Don't know if that counts or not...

        1. re: bayoucook

          Never saw Pioneer before. I'll have to look.

          1. re: kchurchill5

            Not sure, but it seems to be made with a softer, more southern type flour.

            1. re: bayoucook

              I'll look for it next time I'm out. It may be there and just never realized it. Probably a more moist and tender biscuit once cooked. Almost like a cake flour?

              1. re: kchurchill5

                Not as fine, but almost. Really light and good.

          2. re: bayoucook

            bisquick always seems a little salty to me....

            1. re: bayoucook

              Pioneer Regular or Buttermilk Biscuit Mix also makes THE best biscuits, too. I LOVE biscuits and am an accomplished cook & baker, so I've tried almost every recipe I've ever run across for them. I ALWAYS come back to Pioneer and it's amazing when you think that all you have to add is milk!. Just don't over-knead and they'll come out perfect every time..

          3. I have a crustless, turkey, broccoli quiche from a box of Land o' Lakes butter that I've made many times over a number of years. It gets modified depending on what I have around. The last time arugula replaced the broccoli, thanks to MMRuth :)

            1. I love--and always mention--the Ghirardelli brownie recipe on their sweet ground chocolate & cocoa canister. My add-ins are 1/4 cup each of fresh raspberries (or strawberries) and white chocolate chips. KILLER!

              And I just posted a really fab pasta recipe that also came from the back of a La Molisana box of angel hair--Angel Hair with Parsley Sauce:

              I also think Nanny's oatmeal cookie recipe is from the Quaker Oats canister, but I have a handwritten copy. She always added M&Ms. My grandmother was a smart cookie--pun intended!

              Another goodie is the Rick Bayless recipe for steaks in chipotle sauce from the Tabasco box.

              1 Reply
              1. re: kattyeyes

                ditto on the quaker oats oatmeal recipe!!

              2. The brownie recipe on the back of the Fry's Cocoa container. Everything a brownie should be.

                ETA: Fry's doesn't have a webpage but someone added the recipe to epicurious: http://www.epicurious.com/recipes/mem... (and it's right I double-checked my tin of cocoa) I find they only need 30 min, any more and the edges are a bit overdone.

                1. The classic banana pudding recipe on the back of 'Nilla Wafers.

                  1. Matzoh balls. Forget the brand since it was whatever Mom had in her cupboard, but I think it was Goodman's. Mom's been making matzoh balls all her life. The first time I made them was from the recipe on the box and she said, "How did you make these? They're absolutely perfect!"

                    10 Replies
                    1. re: JoanN

                      Impossibly easy vegetable pie from the back of the Bisquick box (and their website). it makes a pseudo quiche without much effort, one bowl mixing and maybe sautee some ingredients to go in. A great quick dinner or brunch.

                      1. re: JoanN

                        Wow, that's the highest praise indeed, isn't it?

                        1. re: JoanN

                          Ditto on the matzoh balls. Manischewitz for me. They come out perfect every time.

                          1. re: valerie

                            Streit's matzoh ball recipe for me!--the only other recipe that we love from a box is the Lipton onion soup meatloaf recipe. When my daughter was in college she called me because she wanted to add "my" meatloaf recipe to her sorority's cookbook. She was outraged and alittle embarassed to find out my source as she always brags about her mom's "from scratch" cooking.

                            1. re: valerie

                              Darn, I forgot that, I love that recipe too! So simple, and they do come out beautiful.

                              1. re: chef chicklet

                                chef c - check your flickr site - I left a msg for you there re the coconut pie recipe.

                                1. re: Sarah

                                  thanks the answer is yes you can. so so good.

                                  1. re: chef chicklet

                                    chef c, where's your blog? i love coconut custard pie. is your recipe a custard, or one of those "fluffy" coconut pies?

                            2. re: JoanN

                              streits has the recipe for matzo balls.

                              1. re: JoanN

                                I always follow the recipe on the back of the manishevitz box. It's perfect.

                              2. On the back of a Skor English Toffee Bits Bag. Rich Chocolate Chip Toffee Bars. A white cake/brownie like bottem. Topped with chocolate chips, nuts, toffee bits, and the ingredient that brings it all together: sweetened condensed milk. Oh so sweet, sticky and yummy!

                                8 Replies
                                1. re: catrn

                                  The magic bars on the sweetened condensed milk can label. I think it's either Borden or Eagle.

                                    1. re: Bryn

                                      love those. I can't make a recipe without modifying it and personalizing it. Just can't. Might be one of the reasons why I don't really like baking.... But then i'm a more savory than a sweet anyways

                                      1. re: kubasd

                                        There was a board where someone made them with bacon.

                                        1. re: Bryn

                                          Wow bacon. I can't even imagine. But for some reason it is sounding good.

                                          1. re: catrn

                                            HEE HEE--that was me! I know it sounds bizarre, but they really were quite good--I promise. If anyone tries them and likes them, too, I would love to hear. Here's the recipe in case anyone is inspired:


                                            1. re: kattyeyes

                                              Thanks so much for posting the recipe. I feel the need to try this. I will definately let you know the results.

                                              1. re: kattyeyes

                                                Thanks, I couldn't remember who did it.

                                  1. Libby's pumpkin pie recipe on the back of the can, we love it...the Pecan Pie recipe on the back of the Karo Syrup bottle works beautifully for me, too. There's a pretty good Chicken Paprikash recipe on the bag of Mueller's noodles (well, that was a few years ago) that I've made a bunch of times, too. I had actually cut the recipe from the bag and taped it into my "keeper" book of recipes.

                                    7 Replies
                                    1. re: Val

                                      I love that recipe! (I change the condensed milk to half cream and half whole milk)
                                      faye delicious

                                      1. re: Val

                                        The Libby's pumpkin pie recipe is the one I grew up with...it wouldn't be Thanksgiving without those pies.

                                        1. re: snix

                                          Ok, forgot that, Libbys Pie on the back of the pumpkin can and the famous Eagle Brand cookie bars ...

                                          But again mostly sweets, not really any meat dishes or seafood, poultry, etc. ...

                                          1. re: kchurchill5

                                            I like Eagle Brand sweetened condensed milk but not for the cookie bars. I like their pumpkin pie recipe so much better than Libby's.

                                            1. re: soniabegonia

                                              I agree, but have to love the cookie bars, chocolate gooo and nuts, :) I don't like too many sweets, but that I do.

                                              1. re: soniabegonia

                                                Use the sweetened milk for some great key lime pie as well.

                                                1. re: jfood

                                                  My favorite make it all the time. I love it. The only way I make key lime trust me. So easy and soooooo good.

                                        2. Some people give Baker's Chocolate a bad rap, but I've used the brownie recipe on the back of Baker's Unsweetened Chocolate box many, many times, and the eaters have always raved about them.

                                          10 Replies
                                          1. re: katydid13

                                            I use Baker's Unsweetened Chocolate all the time for my brownies. I love the stuff too!

                                            1. re: katydid13

                                              On the back of the new Baker's 70% dark squares the lava cakes are a cinch to make and turn out amazing. I made them in muffin tins as we didn't have ramekins and they popped out a-okay.

                                              1. re: katydid13

                                                Another vote for Bakers One Bowl Brownies. Easy and good.

                                                1. re: katydid13

                                                  Ditto on the One Bowl Brownies and those lava cakes, which are not only super easy and really tasty, but look very impressive.

                                                  1. re: are_you_gonna_eat_that

                                                    I made these tonight...it was as though there wasn't enough batter for the 13x9x2 inch pan, thus they came out very thin & dry, especially around the edges. boo-hoo! The middle tasted good. No worries, they WILL be eaten!

                                                    1. re: Val

                                                      Hmmm...I think the recipe is for a 9x9 pan. Did you double it?

                                                      1. re: katydid13

                                                        aaaa! I'm at work and the box is at home...oh, dear...well, I'll check on that when I get home. Thanks, katy!!!

                                                        1. re: Val

                                                          ...but a quick google search brought up the Baker's recipe ... 13x9x2 inch pan. Glad I didn't mess that up...with baking, you really do need to follow the recipe and so I try to be more careful when baking especially.

                                                          1. re: Val

                                                            I make these a ton & have never had a problem, hmmm. Also, really good if you put Andes mints on top just when they come out of the oven & spread as they melt, then let cool.

                                                            1. re: Val

                                                              Yeah, but I hate thin brownies, so I've always put their standard recipe into a 9x9 pan and just added some time to the baking. Thick and fudgy is the way to go!

                                                  2. This recipe was on the back of a box of Creamette's Angel Hair pasta. It is easy and so delicious. It's been about 25 years that I've had this recipe and still make it on a regular basis. It's excellent in the summer time when I have homegrown tomatoes, basil and green onions.

                                                    Angel Hair Tomato Basil Toss Ingredients
                                                    1/2 c Olive oil
                                                    1/2 lb Angel hair pasta; uncooked

                                                    2 Garlic cloves; minced
                                                    Grated Parmesan cheese

                                                    1/4 c Sliced green onions

                                                    3 lg Tomatoes; peeled and diced

                                                    2 tb Chopped fresh basil

                                                    1 ts Salt

                                                    1/4 ts Coarse ground black pepper

                                                    Instructions for Angel Hair Tomato Basil Toss
                                                    In large skillet, heat oil. Add garlic and green onions, stir-fry for one minute. Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently. Prepare pasta according to package directions; drain. Toss tomato mixture with hot pasta. Serve immediately. Sprinkle with Parmesan cheese. Refrigerate leftovers. Yield: 4 to 6 servings.

                                                    1 Reply
                                                    1. re: janetms383

                                                      Not exactly rom the back of a box because it is packaged in a cylindrical container. It's the cornbread recipe on the package of Kroger store brand corn meal. Simple and delicious.

                                                    2. key lime pie from the bottle of juice. but you need to double the filling recipe.

                                                      1. Indian Head Cornmeal's Cornbread recipe! I decrease the sugar (and use molasses sugar) and use veg oil.

                                                        1. The dumpling recipe on the side of the Bisquick box. I use the exact ingredient amounts but add some poultry seasoning to the mixture when making dumplings for chicken and dumplings. They are so simple to make and everybody loves them.

                                                          6 Replies
                                                          1. re: mschow

                                                            Yep, I have tried, can't improve it!!!

                                                            1. re: chef chicklet

                                                              That was mine too, although added a few herbs and some cheese, but over all, great!

                                                            2. re: mschow

                                                              i've not had luck with bisquick dumplings. any ideas?

                                                              1. re: alkapal

                                                                I like to add a little cheese, pepper and fresh thyme or other herbs I make them pretty stiff, not much milk. Crock pot on high before you add and they take a good 20-30 minutes depending on how large the pot and how much ingredients you are cooking.

                                                                1. re: kchurchill5

                                                                  oooh, i wonder how it'd be to make the red lobster "cheddar bay biscuit" clone as a dumpling?

                                                                2. re: alkapal

                                                                  I think the trick is that the liquid needs to be at a slow boil before you spoon in the dough. I usually make my chicken and dumplings on the stovetop; but I'm sure you can do it in the slow cooker. The directions say to let them boil for like 10 minutes, and then put down to a simmer and cover for 20 minutes. Herbs are good to add, but I found I added too much parsley once and they got all funky, so just watch not to add too much.

                                                              2. The lemon meringue pie from the back of the Argo cornstarch box.

                                                                1 Reply
                                                                1. Baked mac and cheese on the back of Prince casserole elbows box, sans breadcrumb topping.

                                                                  1. The cornbread recipe on the back of the round quaker cornmeal box!

                                                                    1 Reply
                                                                    1. re: PamelaD

                                                                      I have some of that in my cabinet that I probably should use up.(recently bought some of the Bob's Red Mill cornmeal...vastly different in appearance and texture!)...will try it...along with the Baker's brownies...I do always keep a box of the unsweetened squares in my fridge.

                                                                    2. This one's a keeper for sure, from an Argo cornstarch package. My 1982 source says it appeared "some 30 years ago" on the Argo box. The flavor and texture of this cookie can't be improved.

                                                                      "Melting Moments"

                                                                      1 cup unsifted all purpose flour
                                                                      1/2 cup cornstarch
                                                                      1/2 cup powdered sugar
                                                                      3/4 cup butter (1 and 1/2 sticks) room temp. (softened but not melted)

                                                                      Mix flour, cornstarch, powdered sugar in a mixing bowl. Add butter and mix (by hand or mixer) until smooth and uniform. Chill about an hour in refrigerator, then shape into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet, Flatten slighty (I just quickly whack 'em with a wooden spoon.) Bake at 300F for 20 minutes until lightly brown around edges. 36 exquisite cookies.
                                                                      I put a dab of maple-flavored frosting and a half walnut on top, but anything that "goes with" butter and sugar would be nice.

                                                                      2 Replies
                                                                      1. re: blue room

                                                                        Blue, thanks! This was my go-to recipe in college but it's disappeared from the corn starch boxes I've seen. I'm saving it this time!

                                                                        1. re: blue room

                                                                          Thank you so much for posting this- I'm anxious to make it!

                                                                        2. I am not sure if the Cream of Wheat box still carries the dumpling recipe (as in soup dumplings) but it makes a delicious change from the standard starch choices for soups. No mess- you just put a spoonful into the simmering broth and in a few seconds it releases. When they are all floating, they are done.

                                                                          Package recipes are there to highlight that particular ingredient, so if it's a favorite food of yours, you are generally likely to like the result. For example, the oatmeal cookie recipes on oatmeal canisters pack in more oatmeal (which I like) than you might find on a chocolate chip oatmeal cookie recipe from a bag of chips. Always a good idea to copy or cut out the recipe, because they don't always stay on the package indefinitely.

                                                                          1. Here's another good one--Hershey's Deep, Dark Chocolate Cake--the one that calls for a cup of boiling water. I thought of it when greygarious recommended clipping when you see something good 'cause it won't necessarily be there indefinitely...I think this is one of those!

                                                                            8 Replies
                                                                            1. re: kattyeyes

                                                                              This is the most moist chocolate cake ever, and really easy to make. The frosting is perfect too. No matter how many different recipes I try for chocolate cake, my kids want this one.

                                                                              1. re: pcdarnell

                                                                                Here's a question for you. The recipe I used to make "Irish Car Bomb Cake" is strikingly similar to our beloved "Deep, Dark..." I can't think of any reason I couldn't/shouldn't make my next Car Bomb Cake with a simple swap of 1 cup of Guinness for 1 cup of boiling water, can you? Don't get me wrong, the recipe I used was delicious, but you are correct--the moistness in the Hershey cake just can't be beat. Oh, and the "Irish Car Bomb" name comes from the shot--Bailey's, Jameson's and Guinness. Trust me when I say it tastes much better as a cake than a shot!

                                                                                1. re: kattyeyes

                                                                                  Can you taste the beer in the cake? What is it like with the chocolate? I have never had an Irish Car Bomb, cake or shot, although the individual components are all OK with me.
                                                                                  I had bad luck the one time I made beer bread, so I'm going to take some convincing!

                                                                                  1. re: pcdarnell

                                                                                    No, you can't taste the beer--I just think it deepens/intensifies the chocolate. The shot didn't appeal to me whatsoever, but the cake--oh, oh, oh! The frosting has Bailey's and a little Jameson's in it...and I added a touch of sour cream. It was fab!

                                                                                    I can't speak to beer bread, but I have cooked with beer fairly regularly over time--esp. in chili--I love it as an extra ingredient far more than I usually enjoy it by the bottle or glass on its own.

                                                                                    We also made reuben soup, hacked from an Epicurious recipe, so the Guinness didn't go to waste. ;) Again, it's not that you can taste the beer in it. The reuben soup is literally like a liquid reuben. I would really like to make it again! If you want to give either of these a try, I can post the links for ya.

                                                                                    1. re: kattyeyes

                                                                                      I googled some of the cake recipes and came up with cupcake recipes. The frosting looks wonderful! Can you post the recipe for the reuben soup?

                                                                                      1. re: pcdarnell

                                                                                        Yes, the frosting is beater-lickin' good!

                                                                                        Here's the reuben soup--I misspoke--I hacked from allrecipes.com.


                                                                                        Enjoy! :)

                                                                              2. re: kattyeyes

                                                                                This one is my favorite too. I am not a big baker but if I make cake, it is either this chocolate one (w/ powdered sugar lightly sifted on top in lieu of icing) or a lemon cake adapted from Silver Palate.

                                                                                1. re: kattyeyes

                                                                                  I grew up with this recipe and it's still one of my favorites! Fantastic cake!

                                                                                2. Oatmeal cookies from the back of thte Quaker's box.

                                                                                  12 Replies
                                                                                  1. re: berkleybabe

                                                                                    I thought that recipe was from the top of the container? Wherever it's from..it's my favorite oatmeal cookie recipe!

                                                                                    1. re: cheesecake17

                                                                                      Yay! If I bake cookies (rare) that's the one my husband always wants- with raisins and a handful of chocolate chips added.

                                                                                      1. re: Boccone Dolce

                                                                                        It's my go to cookie recipe. But I cheat- I have the Quaker Oats recipe, but I use the generic brand oats :)

                                                                                        1. re: Boccone Dolce

                                                                                          Boccone Dolce--try them with Raisinets next time. :)

                                                                                          1. re: kattyeyes

                                                                                            Oooh you naughty katty! Does that chocolate coating get all wet and weird when you bake it?

                                                                                            1. re: Boccone Dolce

                                                                                              I come from a long line of naughty bakers. ;) My grandmother (Nanny) started it with M&Ms. My aunt took it to the next level with Raisinets. I'm pretty sure most any small, chocolate-covered treat is a viable add-in. When I run out of M&Ms, I think I may graduate to the peanut butter M&Ms next go-round. I want to say Aunt Pegi tried non-pareils, too, but that doesn't hold the same appeal for me.

                                                                                              1. re: kattyeyes

                                                                                                those peanut butter m&ms are good.
                                                                                                >>>>>>I want to say Aunt Pegi tried non-pareils<<<<<<<

                                                                                                ....this line just struck me as funny somehow.

                                                                                                that aunt pegi, livin' on the edge!

                                                                                                1. re: alkapal

                                                                                                  She really was a cool chick, that AP. She was very much a chowhound, did lots of things her own way (in food and in life). We lost her way too young (53). I'd say she kinda did live on the edge in a good way (though not as evidenced by use of non-pareils in oatmeal cookies). ;) Oh, and she drove a black RX-7 to completely paint the picture for ya.

                                                                                                  1. re: kattyeyes

                                                                                                    kattyeyes, i'm sorry for your loss.

                                                                                                    1. re: alkapal

                                                                                                      Oh, thank you. I just didn't want you to picture a little old lady auntie. If she were still with us, she would totally be on this site swapping recipes and stories and restaurant reviews, too. ;)

                                                                                          2. re: Boccone Dolce

                                                                                            Are we married to the same guy. I'm busy finding ways to use up my chametz and somehow my husband comes up with the idea that I should make oatmeal raisin chocolate chip cookies. Thank gd the people at his work like my baking too. If only they knew it was the Quaker Oatmeal recipe!

                                                                                        2. Oatmeal cookies from the Jiffy Oatmeal Raisin muffin box. My mom introduced me to those a while back and my kids loved them.

                                                                                          1. Although I've strayed from a couple of these I find that when I really want reliable results, I use th cornmeal recipe for th cornbread on Alber, the chocolate chip cookie recipe on the Nestles, I do mess with the chocolate and just switch that out. The rice krispy recipe on its box, and then the bisquick dumplings. I thing that's it.

                                                                                            1. Ever tried the Philly Cheesecake recipe on the inside of the box? It works. But the Quaker Oatmeal cookie one is really the only one I use whenever I bake oatmeal cookies.

                                                                                              3 Replies
                                                                                              1. re: Boccone Dolce

                                                                                                The oreo cheesecake one? That one is nummy.

                                                                                                1. re: Bryn

                                                                                                  Oreo? Nut unh. I think it called for sliced strawberries on the top. I always use another recipe (thick and evil NY style) but I followed the wrapper one once because I was making it @ a friends with their son (my official egg cracker!) and I didn't memorize the other amounts.

                                                                                                  1. re: Boccone Dolce

                                                                                                    Canadian wrapper vs American Wrapper probably.

                                                                                                1. Cream Cheese Raisin Pound Cake from the Sunmaid Raisin box years ago. I make it for any breakfast potluck. Easy and delicious.

                                                                                                  1 Reply
                                                                                                  1. re: Splendid Spatula

                                                                                                    I would love that recipe if you don't mind..

                                                                                                  2. I used to always make salmon cakes from the back of the Bumblebee salmon pouches. So good!!!

                                                                                                    1 Reply
                                                                                                    1. re: jessicheese

                                                                                                      I like the salmon cake recipe on the can of Demmings Salmon. I believe they call them Croquettes. Anyway, I pretty much follow the recipe, but I do like to add a garlic clove, use Panko bread crumbs, parsley or other herbs. Quick and pretty tasty dinner.

                                                                                                    2. Fluffy Tapioca Pudding on the Minute Tapioca box.

                                                                                                      1 Reply
                                                                                                      1. Karo syrup pecan pie!

                                                                                                        1. My mother has an old card in her recipe box, stained and well-loved with a recipe for gooey butter cake a friend had given her. Once I moved out and started buying my own groceries I was shocked to one day find this exact recipe on a Philly cream cheese box. But it's still damn good cake.

                                                                                                          1 Reply
                                                                                                          1. re: mordacity

                                                                                                            That is probably my favorite cake in the world. I'm not much for the "cake" part of a cake so the gooey butter cake has much more appeal.

                                                                                                          2. Wild Rice with Craisins and Caramelized Onions on the back of the craisins bag. Addictive!

                                                                                                            1. The lasagna recipe on the back of the Barilla no boil lasagna noodle box.

                                                                                                              1. Can't believe no one has mentioned the Rice Krispie Square 'recipe' from the back of the Rice Krispie box.

                                                                                                                I will never forget the moment of complete horror I experienced when I happened to spy an individually factory made RKS at the check out in my supermarket. Who couldn't make this and would need to buy it????

                                                                                                                6 Replies
                                                                                                                1. re: LJS

                                                                                                                  And yet, still not as horrible as frozen crustless pb&j.

                                                                                                                  1. re: mordacity

                                                                                                                    you can't be serious, they actually sell that?

                                                                                                                      1. re: valerie

                                                                                                                        Just when you thought civilization couldn't sink any lower...yep, frozen crustless PB&J absolutely beats pre-packaged RK squares.

                                                                                                                        1. re: maplesugar

                                                                                                                          Ugh, the idea of the warm cream cheese inside gives me the willies..... I can't even watch the commercials!

                                                                                                                    1. re: C. Hamster

                                                                                                                      Two recipes I've used since I started cooking: Ronzoni lasagna recipe on their ruffled lasagna box, and their Alfredo recipe on the fetticini box. My Dad's ultimate favorites. I don't buy Ronzoni anymore, but I have to sneak a look at the boxes in the grocery store occasionally to jog my memory. Same deal with Toll House, I like to use better chocolate but gotta have that recipe. If you ever see someone standing in the grocery store aisle scribbling on a scrap of paper.....

                                                                                                                      In the same vein, I use the PollyO recipe for manicotti, which was my MILs "secret" recipe. Not on a box per se, but in a booklet of PollyO recipes that used to be very easy to get. Bet it's on the internet now.

                                                                                                                      I was right, here is more info (Yes I make the one with the crepes)

                                                                                                                      1. re: coll

                                                                                                                        I found a recipe on the Breakstone's ricotta cheese box for stuffed shells. I have not tried it but I did make the lasagna with the same ingredients.

                                                                                                                    2. The cheesecake on the honeymaid graham cracker crumbs box-but skip the canned cherry pie filling topping that my mom used and make some kind of seasonal fruit topping

                                                                                                                      1. Years ago, Kingsford cornstarch had a great recipe for "oriental stir-fry sauce". I still use it and just vary the ingredients depending on which "oriental" land I'm going to. It had chicken stock, grated ginger, fresh garlic, soy, chili flake and other goodies. Toss it in at the end of cooking, let it boil for one minute, and voila; foolproof Chinese (or Thai or Vietnamese) gloopy goodness!! adam

                                                                                                                        1. Spinach dip from the Knorr's Spring Vegetable soup mix in the foil packet

                                                                                                                          1 Reply
                                                                                                                          1. re: lougae

                                                                                                                            I was wondering when someone was going to say that. LOVE THE STUFF.

                                                                                                                          2. The cheeseburger pie recipe from the back of the Bisquick box. I also top mine with tomato slices and then bake. So easy, but so delicious!

                                                                                                                            1. Snow's Canned Clams -- white clam sauce for pasta. One of my "pantry meals" for otherwise uninspired nights.

                                                                                                                              1 Reply
                                                                                                                              1. re: momjamin

                                                                                                                                Yes to that! I doctor mine up, but it's a really great recipe. I've served it to company with rave reviews.

                                                                                                                                To bad my husband is now allergic to shellfish. Now I only make it when he is not home.

                                                                                                                              2. Lots of great back of box recipe suggestions in this thread, many I have tried, use frequently (Hershey's Perfectly Chocolate Cake and Icing recipe, for one) or at least heard of.

                                                                                                                                The one recipe that got away was from the back of the Ritz Cracker box, circa 1956, for faux apple pie. I so wanted my mom to make it for me, when I was about 5, until she gently explained that it was all crackers, no apples. Boo.

                                                                                                                                Years later, someone told me that it's actually very good and a reasonable facsimile of apple pie. I don't believe the recipe is in circulation any longer, at least not on the Ritz box.

                                                                                                                                5 Replies
                                                                                                                                1. re: bushwickgirl

                                                                                                                                  i'm sure it is in some of my cookbooks, and will look for it and post.
                                                                                                                                  googled "ritz mock apple pie." http://www.kraftrecipes.com/recipes/r...

                                                                                                                                  1. re: alkapal

                                                                                                                                    Well, I'm actually scared to make this, but I should just get over that and try it, now that I have a recipe. Thanks for the link, I was afraid to look. The reviews pretty much confirm what I was told about the taste. Apparently it was quite the dessert hit back then.

                                                                                                                                    Did you see the Kraft Kitchen Tip a the bottom of the page? Sounds a little ominous:

                                                                                                                                    "Enjoy this mock apple pie treat but be mindful of the serving size."

                                                                                                                                    1. re: bushwickgirl

                                                                                                                                      "be mindful of the serving size." what -- does the ritz cracker glob gum up one's intestines? ;-)

                                                                                                                                      >>>>"""I watched this mash of soggy crackers bake into a beautiful, bubbling pie. It sure looked like an apple pie and, thanks to the cinnamon, it smelled like one, too.

                                                                                                                                      When I gathered a group to sample the pie, the reactions were varied. One person spit it out. Two others said it tasted just like apple pie, and two more said it tasted like apple pie without the apples. The texture is something that takes some getting used to. The filling turns gelatinous, sort of like a pecan pie without the pecans.

                                                                                                                                      All I could taste was lemon.

                                                                                                                                      I kept thinking that it tasted like lemon meringue pie without the meringue. Like a Hostess lemon pie surrounded by crust. I was not alone. The previously mentioned cohort who had difficulty coming to terms with an apple pie with no apples later commented that I should have just told him it was lemon pie."""<<<<

                                                                                                                                      1. re: alkapal

                                                                                                                                        Ok, well, in light of that, I guess I don't need to experiment or experience this that badly. They lost me at gelatinous. I'll stick to the real deal. Some things are just not to be tried. Who knows, maybe someday I just may dive it...and watch the serving size.

                                                                                                                                        The serving size remark probably had to do with the nutritional information for this pie, which consists largely of carbs, sugar and fat.

                                                                                                                                        1. re: bushwickgirl

                                                                                                                                          i like ritz crackers, but i'm with you. make the real apple pie. save the mock apples for something else.

                                                                                                                                2. Rih-diculous, but Bacon Ranch Suddenly Salad has a recipe to make it into a California club style salad with tomato, avocado, etc. It is so good. When I don't have time to mess with a homemade side for a potluck, I make a couple boxes of this.

                                                                                                                                  1. Well as long as nobody follows a recipe on the back of a box of pepper or a bottle of Tobasco.

                                                                                                                                    7 Replies
                                                                                                                                    1. re: Hank Hanover

                                                                                                                                      Heh, heh, but I've never seen a recipe on a Tabasco sauce bottle.

                                                                                                                                      1. re: bushwickgirl

                                                                                                                                        Tabasco has a great cookbook, with recipes using their sauce. A couple are standards for me.

                                                                                                                                        Most are simple, but to fit them on a bottle, you'd probably have to go with the gallon size!

                                                                                                                                        1. re: coll

                                                                                                                                          I have considered buying it that way...thanks for the link, coll!

                                                                                                                                          1. re: bushwickgirl

                                                                                                                                            I took the book out of the library and photocopied my favorites, but I use them so much that I feel guilty now! These recipes aren't just filler, they are like family heirlooms. I really should break down and buy a copy.

                                                                                                                                            Gallons of Tabasco would look pretty cool in a home kitchen, it would make a statement for sure. In addition to the book, of course.

                                                                                                                                            1. re: coll

                                                                                                                                              Wow, my library actually had this available! What are some of your favorites that I should check out ( and copy....)). Thanks!

                                                                                                                                              1. re: geminigirl

                                                                                                                                                One of my best recipes is their leek and potato soup with artichoke hearts. Beloved by all who taste it. I always give credit. Let me come up with a few more tomorrow.

                                                                                                                                                1. re: coll

                                                                                                                                                  thanks, I have a lot of chopped up leeks from summer just looking for a use!

                                                                                                                                    2. Mock Apple Pie on the back of a Ritz Cracker

                                                                                                                                      1 Reply
                                                                                                                                      1. re: fayehess

                                                                                                                                        Here's a review link for the mock apple pie, posted upthread, in case you were thinking of trying it. If you have tried it, please let me know how it was, as I've always been curious:


                                                                                                                                      2. Garden Skillet
                                                                                                                                        A classic in my family; from a recipe that's still on the back of the P&R Pasta Rings box.
                                                                                                                                        Very easy and tasty - I use Morga broth when I can.

                                                                                                                                        1 cup zucchini, cut into ¼ inch pieces
                                                                                                                                        1 cup sliced carrots
                                                                                                                                        ½ cup chopped onion
                                                                                                                                        ¼ cup butter
                                                                                                                                        3 cups Morga broth (could use any bouillon or stock, original recipe used plain water)
                                                                                                                                        ½ teaspoon dried basil
                                                                                                                                        8 oz. (about 2-2/3 cups) pasta rings, uncooked
                                                                                                                                        salt & fresh ground pepper to taste

                                                                                                                                        Saute zucchini, carrot and onion in butter until tender.
                                                                                                                                        Add broth & basil, bring to boil and stir in pasta..
                                                                                                                                        Reduce heat, cover & simmer until rings are tender, about 10 minutes.
                                                                                                                                        Salt & pepper to taste.

                                                                                                                                        Serves 4 to 6 as a side dish, or makes 3 big portions.

                                                                                                                                        It's quick and delicious. And it only leaves one pan to be washed.

                                                                                                                                        1. This thread is old but the recipe for pie crust from the Tenderflake Lard box has been used in my family for 4 generations now and it's perfect every time, for both savoury and sweet pies. We never switched to shortening in the low fat craze when lard was a villain.

                                                                                                                                          1. The cornbread recipe on the Argo cornstarch boxes in the early 90's was my favorite but I've since lost it. Argo doesn't have it in their archives - can anyone help?? Thanks so much!!

                                                                                                                                            1 Reply
                                                                                                                                            1. re: shehulk86

                                                                                                                                              Southern Cornbread Recipe

                                                                                                                                              2 cups corn meal
                                                                                                                                              1 tablespoon Argo or Kingsford's Cornstarch
                                                                                                                                              1 teaspoon salt
                                                                                                                                              1 scant teaspoon soda
                                                                                                                                              1 tablespoon Karo
                                                                                                                                              1 egg, well beaten
                                                                                                                                              2 tablespoons Mazola
                                                                                                                                              2 cups sour milk or buttermilk

                                                                                                                                              Instructions: To prepare this Southern Cornbread Recipe, first combine ingredients in their order. Beat and pour into medium-sized pan oiled with Mazola. Bake 30 minutes in hot oven, 375 degrees F. May be made with sweet milk and 2 teaspoonsful baking powder instead of sour milk and soda.

                                                                                                                                            2. It would be interesting to find out the oldest back of box recipe.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: Antilope

                                                                                                                                                HA!!! Good one Antilope...let's see...Quaker Oats have been in biz since when??? Argo cornstarch, another "good old" company? Would be interesting!!!

                                                                                                                                              2. Date squares on a box of dried dates

                                                                                                                                                Oatmeal raisin cookies on a Quaker bag of oats

                                                                                                                                                I'm evidently not a big baker......

                                                                                                                                                1. John Copes, baked corn soufflé'

                                                                                                                                                  1. I know this is an old thread, but I love the topic.

                                                                                                                                                    My go-to back of box recipe is the pancake recipe on the back of the Saco Powdered Buttermilk. Been using it as a base for making my own pancake mix for probably about 20 years. Mix up the dry ingredients ahead of time (using half white and half whole wheat flour) and have it ready when I want to make pancakes in the morning. The only other difference I do to the original, is separating the eggs. The yolks get mixed into the batter and I whip the whites and gently fold them in at the end for more fluffy pancakes.

                                                                                                                                                    This thread just reminded me that I might want to copy the recipe down from the back of the box. I still refer to it every time I set out to make up my pancake mix.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: Springhaze2

                                                                                                                                                      I actually had to do that with the Ronzoni lasagna recipe, I don't make it all that often so I totally forgot the proportions. They have it down pat, I call it "American Lasagna" in my recipe files.

                                                                                                                                                    2. I love Tollhouse Cookies...but I reduce the baking time as I like them slightly gooey in the center.

                                                                                                                                                      It might be sacrilegious, but I love the Ghirardelli brownie mix. 1 egg, 1/3 c water, 1/3 oil and 45 minutes later, luscious brownies. Yum.

                                                                                                                                                      3 Replies
                                                                                                                                                      1. re: TechieTechie

                                                                                                                                                        I love the Ghiradelli double chocolate brownie mix too. I've made brownies from scratch for years and even tried the Cooks Illustrated version, but Ghiradelli is better and faster.

                                                                                                                                                        1. re: TechieTechie

                                                                                                                                                          I like the Bakers Chocolate brownie recipe above all, maybe because that's what Mom made. I have it written out in my recipe book for posterity; but it comes out best subbing Ghiradelli chocolate. For boxed, Trader Joe Brownie Truffle mix, all the way!

                                                                                                                                                          1. re: coll

                                                                                                                                                            I agree, the Bakers Chocolate brownie recipe is another "go to" . But I don't use the box to read the recipe since I have it written out. Like you, I don't necessarily use the Bakers brand chocolate, but the recipe is so simple and everybody always loves it.