HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese?

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

fayehess Apr 3, 2009 12:08 PM

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. t
    TechieTechie Jan 9, 2014 05:57 PM

    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
      noodlepoodle Jan 9, 2014 06:33 PM

      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
        coll Jan 9, 2014 06:54 PM

        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
          Springhaze2 Jan 9, 2014 07:45 PM

          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.

      2. s
        Springhaze2 Jan 9, 2014 05:13 PM

        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
          coll Jan 9, 2014 06:52 PM

          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. k
          Kelli2006 Jan 9, 2014 04:48 PM

          John Copes, baked corn soufflé'

          1. NanaMoussecurry Jan 9, 2014 02:08 PM

            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. Antilope Jan 9, 2014 12:17 PM

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

              1 Reply
              1. re: Antilope
                Val Jan 9, 2014 04:23 PM

                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. s
                shehulk86 Jan 9, 2014 10:39 AM

                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
                  Adele In Texas Jan 9, 2014 11:40 AM

                  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. e
                  elysabeth Nov 14, 2010 07:43 PM

                  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. eclecticsynergy Jun 19, 2010 05:54 PM

                    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. fayehess Jun 18, 2010 07:04 PM

                      Mock Apple Pie on the back of a Ritz Cracker

                      1 Reply
                      1. re: fayehess
                        bushwickgirl Jun 19, 2010 08:25 AM

                        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. Hank Hanover Jun 9, 2010 10:13 AM

                        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
                          bushwickgirl Jun 19, 2010 08:22 AM

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

                          1. re: bushwickgirl
                            coll Jun 19, 2010 11:11 AM

                            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
                              bushwickgirl Jun 19, 2010 11:28 AM

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

                              1. re: bushwickgirl
                                coll Jun 19, 2010 12:07 PM

                                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
                                  geminigirl Nov 14, 2010 07:15 PM

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

                                  1. re: geminigirl
                                    coll Nov 15, 2010 12:59 PM

                                    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
                                      geminigirl Nov 16, 2010 11:30 AM

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

                        2. WhatThePho Jun 1, 2010 09:09 AM

                          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. bushwickgirl Jun 1, 2010 12:51 AM

                            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
                              alkapal Jun 1, 2010 03:45 AM

                              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
                                bushwickgirl Jun 1, 2010 04:02 AM

                                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
                                  alkapal Jun 1, 2010 04:45 AM

                                  "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
                                    bushwickgirl Jun 1, 2010 04:55 AM

                                    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
                                      alkapal Jun 1, 2010 04:58 AM

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

                            2. m
                              momjamin May 31, 2010 05:27 PM

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

                              1 Reply
                              1. re: momjamin
                                ludmilasdaughter Jan 9, 2014 01:50 PM

                                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. g
                                GrayGoose May 31, 2010 04:24 PM

                                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. l
                                  lougae Mar 30, 2010 09:25 AM

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

                                  1 Reply
                                  1. re: lougae
                                    LA Buckeye Fan May 31, 2010 07:43 PM

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

                                  2. a
                                    adamshoe Apr 8, 2009 04:32 PM

                                    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. t
                                      Tucsongal Apr 8, 2009 01:30 PM

                                      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. C. Hamster Apr 8, 2009 08:01 AM

                                        Barilla no boil noodle lasagna

                                        2 Replies
                                        1. re: C. Hamster
                                          coll Mar 30, 2010 06:22 AM

                                          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
                                            classylady May 31, 2010 04:57 PM

                                            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. l
                                          LJS Apr 7, 2009 12:23 PM

                                          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
                                            mordacity Apr 7, 2009 06:29 PM

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

                                            1. re: mordacity
                                              geminigirl Apr 8, 2009 04:18 AM

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

                                              1. re: geminigirl
                                                valerie Apr 8, 2009 04:38 AM


                                                1. re: valerie
                                                  LJS Apr 8, 2009 07:34 AM

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

                                                2. re: geminigirl
                                                  maplesugar Apr 8, 2009 06:55 AM

                                                  Probably sold right next to "Bagelfuls" http://www.kraftfoodscompany.com/Bran...

                                                  1. re: maplesugar
                                                    jessicheese Apr 8, 2009 08:04 AM

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

                                            2. t
                                              Triceratops Apr 6, 2009 08:09 PM

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

                                              1. m
                                                mom22tots Apr 6, 2009 06:03 PM

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

                                                1. m
                                                  mordacity Apr 6, 2009 05:07 PM

                                                  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
                                                    alliedawn_98 Apr 7, 2009 12:07 PM

                                                    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. mrsfury Apr 6, 2009 05:02 PM

                                                    Karo syrup pecan pie!

                                                    1. q
                                                      Querencia Apr 6, 2009 05:00 PM

                                                      Fluffy Tapioca Pudding on the Minute Tapioca box.

                                                      1 Reply
                                                      1. re: Querencia
                                                        Vetter Mar 29, 2010 08:52 PM

                                                        Oooh, yes, yes!

                                                      2. j
                                                        jessicheese Apr 6, 2009 10:51 AM

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

                                                        1 Reply
                                                        1. re: jessicheese
                                                          iphonechica Apr 6, 2009 11:03 AM

                                                          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. s
                                                          Splendid Spatula Apr 6, 2009 09:30 AM

                                                          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
                                                            cheesecake17 Apr 6, 2009 12:34 PM

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

                                                          2. Demented Apr 5, 2009 08:46 PM

                                                            Just add milk.

                                                            1. Boccone Dolce Apr 5, 2009 06:25 PM

                                                              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
                                                                Bryn Apr 5, 2009 07:21 PM

                                                                The oreo cheesecake one? That one is nummy.

                                                                1. re: Bryn
                                                                  Boccone Dolce Apr 6, 2009 04:55 PM

                                                                  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
                                                                    Bryn Apr 6, 2009 05:38 PM

                                                                    Canadian wrapper vs American Wrapper probably.

                                                              2. chef chicklet Apr 5, 2009 06:18 PM

                                                                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. alliedawn_98 Apr 5, 2009 05:53 PM

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

                                                                  1. b
                                                                    berkleybabe Apr 5, 2009 05:05 PM

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

                                                                    12 Replies
                                                                    1. re: berkleybabe
                                                                      cheesecake17 Apr 5, 2009 06:01 PM

                                                                      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
                                                                        Boccone Dolce Apr 5, 2009 06:09 PM

                                                                        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
                                                                          cheesecake17 Apr 5, 2009 06:20 PM

                                                                          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
                                                                            kattyeyes Apr 5, 2009 06:21 PM

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

                                                                            1. re: kattyeyes
                                                                              Boccone Dolce Apr 6, 2009 04:51 PM

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

                                                                              1. re: Boccone Dolce
                                                                                kattyeyes Apr 6, 2009 05:53 PM

                                                                                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
                                                                                  alkapal Apr 7, 2009 02:43 AM

                                                                                  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
                                                                                    kattyeyes Apr 7, 2009 04:52 AM

                                                                                    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
                                                                                      alkapal Apr 7, 2009 06:24 AM

                                                                                      kattyeyes, i'm sorry for your loss.

                                                                                      1. re: alkapal
                                                                                        kattyeyes Apr 7, 2009 06:32 AM

                                                                                        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
                                                                              TampaAurora Apr 6, 2009 07:52 PM

                                                                              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. re: berkleybabe
                                                                            Splendid Spatula Apr 6, 2009 09:29 AM

                                                                            Yes, agreed.

                                                                          3. kattyeyes Apr 5, 2009 03:25 PM

                                                                            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
                                                                              pcdarnell Apr 6, 2009 03:01 PM

                                                                              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
                                                                                kattyeyes Apr 6, 2009 05:58 PM

                                                                                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
                                                                                  pcdarnell Apr 7, 2009 08:53 AM

                                                                                  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
                                                                                    kattyeyes Apr 7, 2009 09:48 AM

                                                                                    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
                                                                                      pcdarnell Apr 7, 2009 01:10 PM

                                                                                      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
                                                                                        kattyeyes Apr 7, 2009 06:28 PM

                                                                                        Yes, the frosting is beater-lickin' good!

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


                                                                                        Enjoy! :)

                                                                              2. re: kattyeyes
                                                                                tcamp Apr 7, 2009 07:13 AM

                                                                                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
                                                                                  chefematician Nov 15, 2010 01:11 PM

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

                                                                                2. greygarious Apr 5, 2009 01:55 PM

                                                                                  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. blue room Apr 5, 2009 11:35 AM

                                                                                    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
                                                                                      PegS Apr 6, 2009 09:24 AM

                                                                                      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
                                                                                        CJPelfrey Jul 9, 2010 06:45 PM

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

                                                                                      2. PamelaD Apr 5, 2009 11:02 AM

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

                                                                                        1 Reply
                                                                                        1. re: PamelaD
                                                                                          Val Apr 5, 2009 11:19 AM

                                                                                          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. g
                                                                                          ginnyhw Apr 5, 2009 09:18 AM

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

                                                                                          1. c
                                                                                            cheesecake17 Apr 5, 2009 09:05 AM

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

                                                                                            1 Reply
                                                                                            1. re: cheesecake17
                                                                                              alliedawn_98 Apr 5, 2009 12:20 PM

                                                                                              i do this one, too! We love it!

                                                                                            2. mschow Apr 5, 2009 08:47 AM

                                                                                              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
                                                                                                chef chicklet Apr 5, 2009 10:41 AM

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

                                                                                                1. re: chef chicklet
                                                                                                  kchurchill5 Apr 5, 2009 10:42 AM

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

                                                                                                2. re: mschow
                                                                                                  alkapal Apr 7, 2009 02:40 AM

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

                                                                                                  1. re: alkapal
                                                                                                    kchurchill5 Apr 7, 2009 07:01 AM

                                                                                                    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
                                                                                                      alkapal Apr 7, 2009 07:07 AM

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

                                                                                                    2. re: alkapal
                                                                                                      mschow Apr 8, 2009 03:38 PM

                                                                                                      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. r
                                                                                                    relizabeth Apr 5, 2009 08:26 AM

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

                                                                                                    1. jfood Apr 3, 2009 03:33 PM

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

                                                                                                      1. janetms383 Apr 3, 2009 02:22 PM

                                                                                                        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
                                                                                                          Sam D. Apr 3, 2009 03:07 PM

                                                                                                          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. katydid13 Apr 3, 2009 02:13 PM

                                                                                                          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
                                                                                                            mcel215 Apr 5, 2009 08:33 AM

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

                                                                                                            1. re: katydid13
                                                                                                              Bryn Apr 5, 2009 09:48 AM

                                                                                                              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
                                                                                                                valerie Apr 5, 2009 09:57 AM

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

                                                                                                                1. re: katydid13
                                                                                                                  are_you_gonna_eat_that Apr 5, 2009 10:07 AM

                                                                                                                  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
                                                                                                                    Val Apr 5, 2009 07:31 PM

                                                                                                                    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
                                                                                                                      katydid13 Apr 6, 2009 06:23 AM

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

                                                                                                                      1. re: katydid13
                                                                                                                        Val Apr 6, 2009 06:37 AM

                                                                                                                        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
                                                                                                                          Val Apr 6, 2009 08:50 AM

                                                                                                                          ...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
                                                                                                                            pamd Apr 7, 2009 06:44 AM

                                                                                                                            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
                                                                                                                              katydid13 Apr 7, 2009 07:08 AM

                                                                                                                              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. v
                                                                                                                    Val Apr 3, 2009 01:23 PM

                                                                                                                    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
                                                                                                                      fayehess Apr 3, 2009 02:09 PM

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

                                                                                                                      1. re: Val
                                                                                                                        snix Apr 5, 2009 06:05 PM

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

                                                                                                                        1. re: snix
                                                                                                                          kchurchill5 Apr 5, 2009 06:45 PM

                                                                                                                          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
                                                                                                                            soniabegonia Apr 6, 2009 02:56 PM

                                                                                                                            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
                                                                                                                              kchurchill5 Apr 6, 2009 03:40 PM

                                                                                                                              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
                                                                                                                                jfood Apr 6, 2009 07:42 PM

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

                                                                                                                                1. re: jfood
                                                                                                                                  kchurchill5 Apr 6, 2009 07:57 PM

                                                                                                                                  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. c
                                                                                                                          catrn Apr 3, 2009 12:54 PM

                                                                                                                          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
                                                                                                                            lillydaisy Apr 3, 2009 01:02 PM

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

                                                                                                                            1. re: lillydaisy
                                                                                                                              Bryn Apr 5, 2009 09:46 AM


                                                                                                                              1. re: Bryn
                                                                                                                                kubasd Apr 6, 2009 02:44 PM

                                                                                                                                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
                                                                                                                                  Bryn Apr 6, 2009 04:52 PM

                                                                                                                                  There was a board where someone made them with bacon.

                                                                                                                                  1. re: Bryn
                                                                                                                                    catrn Apr 6, 2009 05:04 PM

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

                                                                                                                                    1. re: catrn
                                                                                                                                      kattyeyes Apr 6, 2009 05:44 PM

                                                                                                                                      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
                                                                                                                                        catrn Apr 6, 2009 05:51 PM

                                                                                                                                        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
                                                                                                                                          Bryn Apr 6, 2009 08:08 PM

                                                                                                                                          Thanks, I couldn't remember who did it.

                                                                                                                            2. JoanN Apr 3, 2009 12:38 PM

                                                                                                                              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
                                                                                                                                cleopatra999 Apr 3, 2009 12:40 PM

                                                                                                                                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
                                                                                                                                  c oliver Apr 3, 2009 12:40 PM

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

                                                                                                                                  1. re: JoanN
                                                                                                                                    valerie Apr 5, 2009 09:57 AM

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

                                                                                                                                    1. re: valerie
                                                                                                                                      berna Apr 5, 2009 03:36 PM

                                                                                                                                      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
                                                                                                                                        chef chicklet Apr 5, 2009 09:15 PM

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

                                                                                                                                        1. re: chef chicklet
                                                                                                                                          Sarah Apr 5, 2009 09:19 PM

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

                                                                                                                                          1. re: Sarah
                                                                                                                                            chef chicklet Apr 6, 2009 01:10 AM

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

                                                                                                                                            1. re: chef chicklet
                                                                                                                                              alkapal Apr 7, 2009 02:37 AM

                                                                                                                                              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
                                                                                                                                        classylady May 31, 2010 04:42 PM

                                                                                                                                        streits has the recipe for matzo balls.

                                                                                                                                        1. re: JoanN
                                                                                                                                          tzurriz Jan 9, 2014 11:57 AM

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

                                                                                                                                        2. bayoucook Apr 3, 2009 12:35 PM

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

                                                                                                                                          1. maplesugar Apr 3, 2009 12:31 PM

                                                                                                                                            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. kattyeyes Apr 3, 2009 12:22 PM

                                                                                                                                              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
                                                                                                                                                bbc Jun 9, 2010 10:00 AM

                                                                                                                                                ditto on the quaker oats oatmeal recipe!!

                                                                                                                                              2. c oliver Apr 3, 2009 12:21 PM

                                                                                                                                                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. MMRuth Apr 3, 2009 12:12 PM

                                                                                                                                                  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
                                                                                                                                                    kchurchill5 Apr 5, 2009 10:01 AM

                                                                                                                                                    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
                                                                                                                                                      bayoucook Apr 6, 2009 07:47 AM

                                                                                                                                                      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
                                                                                                                                                        kchurchill5 Apr 6, 2009 08:27 AM

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

                                                                                                                                                        1. re: kchurchill5
                                                                                                                                                          bayoucook Apr 6, 2009 09:03 AM

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

                                                                                                                                                          1. re: bayoucook
                                                                                                                                                            kchurchill5 Apr 6, 2009 09:36 AM

                                                                                                                                                            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
                                                                                                                                                              bayoucook Apr 6, 2009 02:50 PM

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

                                                                                                                                                        2. re: bayoucook
                                                                                                                                                          alkapal Apr 7, 2009 02:32 AM

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

                                                                                                                                                          1. re: bayoucook
                                                                                                                                                            Adele In Texas Mar 29, 2010 06:46 PM

                                                                                                                                                            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. re: MMRuth
                                                                                                                                                          Shrinkrap Apr 5, 2009 06:48 PM

                                                                                                                                                          CI did a story on that recipe this month.


                                                                                                                                                        Show Hidden Posts