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Your Favorite Manufacturers' Recipes...

inaplasticcup Jun 9, 2011 11:40 AM

I'm looking at a recipe for corn pudding on a can of Nestle's La Lechera condensed milk, and I'm intrigued. I'm not usually compelled to use manufacturer's recipes, but I'm sure there must be some great ones out there.

What are your favorite manufacturers' recipes? (I searched for a similar thread but couldn't find one so please forgive and redirect me if there's another in recent history.)

  1. King of Northern Blvd Sep 1, 2012 10:22 AM

    I use the recipe for Lasagna on the back of the Barilla No Bake Lasagna noodles. I use my own sauce but their proportions for sauce, cheese etc are perfect IMO...

    1 Reply
    1. re: King of Northern Blvd
      King of Northern Blvd Sep 2, 2012 09:16 PM

      Duh..I meant No Boil of course...

    2. Breadcrumbs Aug 31, 2012 03:31 PM

      One that I didn't see up-thread that is a Superbowl tradition at our house:

      Rotel Cheese Dip

      Then I'd also add:

      Eagle Brand Condensed Milk - Magic Cookie Bars

      Knorr Vegetable Soup mix - Spinach Dip

      Quaker Oats - Oatmeal Cookies

      Five Roses Flour - Date Squares

      I'm sure I'll come up with more!!

      1 Reply
      1. re: Breadcrumbs
        sunshine842 Aug 31, 2012 11:39 PM

        The Disappearing Oatmeal Cookies from the lid of the Quaker Oats box is the best oatmeal cookie recipe on the planet, bar none.

      2. t
        thymeoz Aug 31, 2012 08:07 AM

        I grew up eating the mac & cheese recipe on the back of the elbow macaroni box (I forget what brand) & always loved it. I may be unusual in this, but I can't stand Kraft mac 'n cheese -- to me, homemade is SO much better.

        1. d
          dianne0712 Aug 31, 2012 07:12 AM

          Back of the box recipes are great because, let's face it, they want to sell you their product. If it's too tricky or doesn't taste great they may even lose a customer. Really, they are a very reliable source, much more so than random recipes. I also have a fondness for recipes that have been passed down for 3 or more generations. Clearly recipe gold.
          That being said, my favourite, and the only spaghetti sauce I'll eat, is Lea and Perrins Best Ever Bolognese.

          3 Replies
          1. re: dianne0712
            MGZ Aug 31, 2012 07:25 AM

            That assumes that what is in the box is worth eating in the first place.

            1. re: MGZ
              sunshine842 Aug 31, 2012 12:18 PM

              why would one buy it a second time if it weren't worth eating?

              And if Dianne thinks it's worth eating and doesn't invite you....well, doesn't matter, anyway.

              1. re: sunshine842
                d
                dianne0712 Sep 1, 2012 04:27 PM

                Oh come on, everyone's invited! But no complaining! LOL

          2. w
            winepoet Aug 26, 2012 12:15 PM

            don't know if I still have it but a recipe for choclate cream pie on a box of bakers chocolate

            1. greygarious Aug 24, 2012 02:51 PM

              I love the Almond Bundt Cake on the can of Solo Almond Filling, and other recipes from their website: http://www.solofoods.com/browse-recipes

              There are great-looking recipes on http://odense.com/. They are the makers of almond paste and marzipan.

              1. ski_gpsy Aug 24, 2012 02:05 PM

                My new favorite and EASY 'fancy looking' dessert is actually a variation on the recipe from the back of the Famous Chocolate Wafers box (*see photo).

                To the 'Famous Refrigerator Roll' recipe of whipped cream, vanilla and wafers I add;

                1 tablespoon instant espresso powder
                1 tablespoon sugar

                which turns it into a 'Chocolate and Cappuccino Cream Cake'! Yuhuuummm.

                I make it a day in advance so the wafers moisten into chocolate cake consistency, and then I garnish with chocolate curls and cocoa powder so it looks elegant and elaborate when really it couldn't be easier than whipping the cream and assembling!

                 
                5 Replies
                1. re: ski_gpsy
                  team_cake Aug 24, 2012 03:52 PM

                  My mother used to make the Famous Chocolate Wafer recipe for grasshopper pie in the 1970s. I think our house had two bottles of booze in the house when I was growing up: Kahlua and creme de menthe. Mom liked to treat herself to a spoonful or Kahlua in her coffee on a cold winter night (probably about twice a year) and the creme de menthe was only used for that pie recipe at Thanksgiving. Both those bottles probably lasted 20 years at the slow rate we went through them. Anyway, that grasshopper pie was my absolute favorite dessert treat, and I'd BEG her to make it.

                  1. re: team_cake
                    ski_gpsy Aug 25, 2012 12:55 PM

                    I remember the Grasshopper Pie version! It was yummy like Mint Chocolate Chip ice cream!

                    It is such a wonderfully simple recipe, that is also endlessly versatile. I've made it subbing in lime juice and sugar for a key lime type cake on St Patty's, and a strawberry version where the cream turned pink and was perfect for a Valentine's Day party.

                    But my personal fave is still the Cappuccino Cream because I am a mocha lover!

                    1. re: ski_gpsy
                      g
                      GrammyM Aug 25, 2012 01:23 PM

                      Coincidentally, today's Cooking.com email recipe of the day is Coffee And Cream Icebox Cake, what they call a variation on Nabisco's Famous Wafer Roll recipe;

                      Get Cooking: http://www.cooking.com/recipes-and-mo...

                      It's the same recipe as your's ski-gpsy. I'm going to try it this weekend.

                      1. re: ski_gpsy
                        team_cake Aug 25, 2012 04:54 PM

                        Ski_gypsy: Do you still have the original recipe for Grasshopper Pie from the Famous Chocolate Wafer box? I've found a billion variations on the web, and some come close, but I was a very little girl when mom made it and I don't remember the ingredients at all except for the cookie crust and the creme de menthe, of course. Even the Nabisco site didn't have it in their recipe archive. I'm sure it was very simple, but I'd love to replicate the original 70s version if anyone has that recipe handy!

                        1. re: team_cake
                          ski_gpsy Sep 1, 2012 09:14 AM

                          team_cake, I never made the Grasshopper Pie (was it a pie or a roll?). This is for a roll, but I don't know if this is the original recipe. A friend of mine says it's yummy.

                          I don't know about the Marshmallow Ice Cream Topping (did they have that back in the 60's?) so I think that the original recipe was more likely just Creme de Menthe and sugar added to the whipped cream.

                          Please let us know if you try this recipe, or if you find the original!

                          GRASSHOPPER LOG

                          1 ½ cups whipped cream
                          3 tablespoons marshmallow ice cream topping
                          2 to 3 tablespoons crème de menthe
                          1 (9-ounce) box Nabisco Famous Chocolate Wafers
                          Chocolate curls and fresh mint sprigs (optional garnish)
                          Chocolate sauce

                          For the whipped cream, use a deep bowl and chill both the bowl and the beaters. Whip the cream until stiffened, then add marshmallow topping and continue beating to stiff peaks. Add crème de menthe and beat to combine. (I would probably do it differently. I would add the liqueur to the marshmallow topping. Then I would fold that into the whipped cream, because I don't like to risk overwhipping cream)

                          Spread each cookie with topping and arrange side by side, vertically (standing on edge), on an oblong platter. Ice the top and sides of the log. Refrigerate for a minimum of 5 hours. This allows the cookies to soften. (The directions for assembly are also on the box.)

                          Decorate with garnish of choice. Slice the log on the diagonal and drizzle the plate with additional crème de menthe or chocolate sauce. Makes 6 to 8 servings.

                           
                  2. Antilope Jun 14, 2011 10:44 AM

                    Ghirardelli Award Winning Brownies - back of the cocoa can recipe:
                    http://chowhound.chow.com/topics/5200...

                    1. eperdu Jun 13, 2011 02:29 PM

                      Knorr Spinach Dip

                      http://www.letsmakeknorr.com/Recipes/...

                      Hershey's Cocoa (I use evaporated milk with it)

                      3 Replies
                      1. re: eperdu
                        LA Buckeye Fan Jun 14, 2011 10:31 AM

                        That spinach dip was my first thought. Love that stuff.

                        1. re: eperdu
                          Antilope Jun 14, 2011 10:36 AM

                          I have to agree with the Knorr Spinach Dip and add to that Lipton Onion Dip.

                          1. re: eperdu
                            inaplasticcup Aug 31, 2012 07:45 AM

                            I almost forgot about that spinach dip. Perennial potluck fave. :)

                          2. w
                            weem Jun 11, 2011 11:40 PM

                            Oatmeal Scotchies (oatmeal butterscotch cookies or bars) from the package of Nestle's Butterscotch Chips.

                            King Arthur Flour has a lot of good recipes on their website and in their cookbooks. Lately I have been making their Classic Sandwich Bread, which I first found on the back of a bag of their flour:
                            http://www.kingarthurflour.com/recipe...

                            3 Replies
                            1. re: weem
                              sunshine842 Jun 12, 2011 12:40 AM

                              I have yet to try a single KAF recipe that wasn't delicious.

                              1. re: sunshine842
                                f
                                foodie06 Jun 13, 2011 01:44 PM

                                Kraft Recipes-Oreo Truffles
                                Bacardi Margarita Chicken
                                Grey Poupon Apricot Honey Chicken

                              2. re: weem
                                ChrisOfStumptown Sep 1, 2012 08:53 PM

                                Love King Arthurs ginger molasses cookie. I really recommend it esp if you are making ginger syrup for another recipe or have leftovers.

                                http://www.kingarthurflour.com/recipe...

                              3. Katie Nell Jun 10, 2011 02:28 PM

                                Similar idea: http://chowhound.chow.com/topics/394585 I never realized our family's go-to chocolate cake recipe was a "back of the box" recipe until I read that book. You should check that book out... it's very interesting!

                                5 Replies
                                1. re: Katie Nell
                                  inaplasticcup Jun 10, 2011 02:35 PM

                                  Thanks, Katie! Looks like there are lots of great back of the box recipes to be made.

                                  1. re: inaplasticcup
                                    c
                                    CynAmyn Jun 10, 2011 05:05 PM

                                    It's been changed, but some years ago I use to make Fettuccine Alfredo from the back of the Ronzoni fettuccine box. Boy was that good. It called for an egg yolk but it was the best ever. I was even using Kraft grated parm-in-the-box in those days. I think the recipe probably is still floating around somewhere.

                                    1. re: CynAmyn
                                      Antilope Jun 10, 2011 05:44 PM

                                      A Google search returned this recipe.

                                      Fettuccine Alfredo

                                      1 pound of cooked fettuccine
                                      1/2 stick unsalted butter
                                      1 cup grated parmesan and romano, preferably fresh
                                      1 cup heavy cream
                                      1 egg yolk
                                      Immediately after the pasta is cooked, drain all water.

                                      Add butter, allowing it to melt and combine with pasta.
                                      Add half the grated cheese, most of the cream and the egg yolk.
                                      Adjust amount of cream to achieve the right consistency.
                                      Serve with the remaining cheese.

                                      1. re: Antilope
                                        Antilope Jun 10, 2012 07:23 AM

                                        Ronzoni Classic Fettuccine Alfredo

                                        Ingredients:

                                        12 oz. RONZONI FETTUCCINE, uncooked
                                        1/4 cup (1/2 stick) butter or margarine
                                        1/2 cup grated Parmesan cheese
                                        1/2 cup whipping cream
                                        2 eggs
                                        2 tablespoons chopped fresh parsley

                                        Cook pasta according to package directions; drain. Meanwhile, in saucepan over medium heat, melt butter; blend in cheese. Stir in whipping cream; heat almost to boiling, stirring constantly with whisk. Reduce heat to LOW. In small bowl, beat eggs slightly. Stir small amount of hot cream mixture into egg; pour egg mixture into saucepan. Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 minutes. Stir in parsley; toss pasta and sauce.

                                        Serve immediately. 6 servings.

                                        Source: Back of Ronzoni Pasta package.

                                      2. re: CynAmyn
                                        k
                                        KSlink Aug 31, 2012 12:38 PM

                                        I know the recipe you mean--it called for one egg yolk and used sour cream instead of heavy cream. I've been a convert ever since!

                                  2. c
                                    calliope_nh Jun 10, 2011 02:07 PM

                                    I second (3rd, 4th?) the Quaker Oatmeal cookies.

                                    1. l
                                      Lixer Jun 10, 2011 01:42 PM

                                      I think my mom had cut it off of a Betty Crocker Yellow Cake mix but I love this Peanut Butter Crunch Cake.

                                      http://allrecipes.com/Recipe/peanut-c...

                                      1. t
                                        truman Jun 10, 2011 11:29 AM

                                        Lipton's white pizza dip - http://www.makinglifebetter.com/Recip... (I add a can of petite diced tomatoes

                                        )

                                        The original Chex Mix recipe. My mom still has it from years ago, and the 'sauce' tastes so much better than the current one. (6 T butter,1 T worcestershire, short 1 T seasoned salt... for 10 C dry stuff)

                                        1 Reply
                                        1. re: truman
                                          j
                                          jeanmarieok Jun 11, 2011 12:37 PM

                                          I like the white pizza dip a lot, I just wish it was a little less salty!

                                        2. danna Jun 10, 2011 11:23 AM

                                          Ocean Spray cranberry bread *my fave!*
                                          Quaker Oats "vanishing" oatmeal cookies
                                          Nestle Toll house choc chip cookies
                                          German Choc Cake on the Bakers box
                                          and not to be forgotten....Rice Krispie treats ;-)

                                          1 Reply
                                          1. re: danna
                                            team_cake Aug 24, 2012 03:40 PM

                                            I ditto the Ocean Spray Classic Cranberry Nut Bread. I make it every year at Thanksgiving and always at least double the recipe because it goes so quickly, even with all the other food around for the holiday. And this may sound like a "duh" to 'Hounds, but I prefer fresh orange juice in the recipe; it's easy, usually about one orange per batch/loaf equals enough peel and juice for the recipe requirements and I think you can totally taste the difference (as opposed to the once or twice I was lazy and used ready-made OJ).
                                            http://tinyurl.com/cemnvmd

                                          2. s
                                            Sam D. Jun 10, 2011 11:09 AM

                                            Bacardi rum cake
                                            Harvey Wallbanger cake (from Galliano)

                                            6 Replies
                                            1. re: Sam D.
                                              inaplasticcup Jun 10, 2011 11:15 AM

                                              I'll vouch for that Bacardi cake...

                                              1. re: inaplasticcup
                                                j
                                                jeanmarieok Jun 11, 2011 12:40 PM

                                                Ditto on the bacardi cake.

                                                1. re: jeanmarieok
                                                  danna Jun 13, 2011 06:35 AM

                                                  That's a cake mix cake, right? My aunt used to make it for me when I was a kid and I adored it. One of only two cake mixes I ever made.

                                                  At around age 15 I got my Mom to stop by the liqour store on the way home from the mall. I was surprised to find they would not sell me the required 1 cup of rum. Not only was the product measured in some arcane system, they required my Southern Baptist Sunday School teacher Mother to come in the store and buy it. They also required her to carry it out the car . It was her first trip into a liquor store and my last rum cake. I can still see the eat sh!t look she gave me on the way to the car to this day ;-)

                                                  1. re: danna
                                                    inaplasticcup Jun 13, 2011 07:23 AM

                                                    Great story, danna. Must be a fond memory. :)

                                                    1. re: inaplasticcup
                                                      danna Jun 13, 2011 09:14 AM

                                                      thanks. yes, it is a favorite memory, and I need to add that my Mom's horror at the presense of box cake mix in her kitchen was only marginally less than that at the liquor store ;-)

                                                    2. re: danna
                                                      sunshine842 Jun 13, 2011 11:38 AM

                                                      *snerk*

                                              2. MandalayVA Jun 10, 2011 08:06 AM

                                                Land O' Lakes' turtle bars, an Xmas tradition for my family since my childhood.

                                                2 Replies
                                                1. re: MandalayVA
                                                  t
                                                  twilight goddess Jun 11, 2011 12:22 PM

                                                  I want to try and perhaps add these to my cookie rotation. They look fabulous. I think my mom made something similar.

                                                  http://www.landolakes.com/recipe/1982...

                                                  1. re: twilight goddess
                                                    buttertart Jun 12, 2011 05:59 PM

                                                    Those look terrific - on the Millionaire's Shortbread side of things. Must make.

                                                2. mels Jun 10, 2011 07:53 AM

                                                  I agree with the Hershey's Perfectly Chocolate Cake recipe as being top notch, as well as the frosting recipe that goes with it. I have tried other chocolate cakes but everyone requests I make that specific recipe. Make it with better quality cocoa than Hershey's and it is even better!

                                                  I also second the oatmeal cookie recipe that is on the inside of the Quaker Old Fashioned Rolled Oats lid. Haven't found a better recipe yet.

                                                  I also use the basic instructions on the back of the Barilla Lasagne box, except I use homemade sauce, not the jarred Barilla kind it calls for. They are no-boil noodles and the proportions of noodles to cheese to sauce works for me.

                                                  2 Replies
                                                  1. re: mels
                                                    inaplasticcup Jun 10, 2011 08:00 AM

                                                    Love the no-boil noodles. :)

                                                    1. re: mels
                                                      a
                                                      angelsmom Aug 24, 2012 02:52 PM

                                                      Yes definitely the Hershey's Cake, but I add peanut butter to the frosting

                                                    2. m
                                                      mdepsmom Jun 9, 2011 02:36 PM

                                                      Creamette's Lasagna.

                                                      7 Replies
                                                      1. re: mdepsmom
                                                        t
                                                        tarot480 Jun 10, 2011 02:13 PM

                                                        Would that be the lasagna recipe that you make you own sauce? If so would there be any way you could share that with me? My brother has been asking for it for over ten years! Can't find it anywhere. Thanks for any help you could give me.

                                                        Also Toll house cookies a must as well as quaker oats cookies. Never tried the chocolate cake from Hershey's next on the list!

                                                        1. re: tarot480
                                                          m
                                                          mdepsmom Jun 10, 2011 03:04 PM

                                                          Yes, that's it. I'm at work right now . . . will dig it out and post it this weekend.

                                                          1. re: mdepsmom
                                                            t
                                                            tarot480 Jun 11, 2011 12:11 AM

                                                            Thank you so much! Now I know what I am doing for his birthday!

                                                            1. re: tarot480
                                                              m
                                                              mdepsmom Jun 11, 2011 08:06 AM

                                                              Here you go . . . enjoy!

                                                              Creamette's Lasagna

                                                              1/2 pound uncooked lasagna noodles

                                                              1 lb bulk Italian sausage
                                                              1/2 pound ground beef
                                                              1 cup chopped onions
                                                              2 garlic cloves, minced
                                                              1-28 oz can whole tomatoes, cut up (undrained)
                                                              2-6 oz cans tomato paste
                                                              2 tsp sugar
                                                              2 tsp salt
                                                              1-1/2 tsp dried basil
                                                              1/2 tsp fennel seed
                                                              1/4 tsp black pepper

                                                              1-15 oz container ricotta cheese
                                                              1 egg, beaten
                                                              1 TB dried parsley flakes
                                                              1/2 tsp salt
                                                              4 cups (1 lb) shredded mozzarella cheese
                                                              3/4 cup grated parmesan cheese

                                                              Preheat oven to 375 F.

                                                              Prepare noodles according to package directions; drain.

                                                              In large skillet, combine sausage, ground beef, onion and garlic. Cook till sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients (tomatoes through black pepper). Bring to boil; reduce heat, and simmer 20 minutes uncovered, stirring occasionally.

                                                              In medium bowl, blend ricotta, egg, parsley and salt.

                                                              Spoon 1-1/2 cups meat sauce into 9 x 13 pan. Layer 1/3 each of the noodles, remaining meat sauce, ricotta mixture, mozzarella cheese and parmesan cheese. Repeat layers twice (three layers total). Cover with greased foil (so cheese doesn't stick to foil).

                                                              Bake in preheated oven for 25 minutes, then uncover and bake for an additional 20 minutes or until hot and bubbly. Let stand 10 minutes before serving.

                                                              Serves 8-10.

                                                              1. re: mdepsmom
                                                                t
                                                                tarot480 Jun 12, 2011 01:40 AM

                                                                I thank you again, it looks like you went to some trouble for it, my family was so excited when I told them about this.

                                                                1. re: tarot480
                                                                  m
                                                                  mdepsmom Jun 12, 2011 07:09 AM

                                                                  Oh it was no problem, I'm glad I had it for you! Enjoy!!! (and now I am seriously craving lasagna and may have to make it myself!)

                                                                2. re: mdepsmom
                                                                  d
                                                                  dmjordan Aug 24, 2012 03:16 PM

                                                                  Wow, Creamette's. I've never seen this in a supermarket but when you mentioned it I immediately thought of The Price is Right!

                                                        2. cookie monster Jun 9, 2011 01:34 PM

                                                          Second Nestle toll house cookies - I usually "upgrade" my choice of chocolate, but I still use the Nestle recipe for the dough

                                                          Marshmallow Fluff fudge

                                                          Quaker Oats meatloaf

                                                          Hershey's cocoa "perfectly chocolate" chocolate cake - again, I sometimes use a different brand of cocoa. So easy, and I'm amazed that a cake this rich and chocolately can be made without chocolate (as opposed to cocoa) or butter.

                                                          5 Replies
                                                          1. re: cookie monster
                                                            Antilope Jun 9, 2011 01:40 PM

                                                            Wesson Oil stir and roll biscuits. I adapted it for scones, also. Wesson Oil piecrust.

                                                            1. re: Antilope
                                                              buttertart Jun 10, 2011 11:23 AM

                                                              Would you have a recipe or link for those?

                                                              1. re: buttertart
                                                                Antilope Jun 10, 2011 11:48 AM

                                                                Wesson Oil Stir and Roll Biscuits (1950)

                                                                Sweet Milk Biscuits

                                                                2 cups flour
                                                                3 tsp baking powder
                                                                1 tsp salt
                                                                1/4 cup Wesson oil
                                                                1/2 cup milk


                                                                Buttermilk Biscuits

                                                                2 cups flour
                                                                2 tsp baking powder
                                                                1 tsp salt
                                                                1/4 tsp baking soda
                                                                1/4 cup Wesson oil
                                                                1/2 cup buttermilk or sour milk*

                                                                Sift dry ingredients together into a bowl.
                                                                Pour oil and milk into a measuring cup, but
                                                                don't stir together.

                                                                Pour all at once into the flour.

                                                                Stir with a fork until mixture cleans sides of
                                                                bowl and rounds up into a ball.

                                                                For drop biscuits; drop dough onto ungreased cookie sheet.

                                                                For rolled or patted biscuits; smooth up dough by
                                                                kneading about 10 times without additional flour.
                                                                With dough on waxed paper, press out 1/4-inch thick
                                                                with hands, or roll out between waxed papers. For a
                                                                thicker biscuit, roll dough 1/2-inch thick. Cut with
                                                                unfloured biscuit cutter.

                                                                Bake 10 to 12 minutes on ungreased cookie sheet in
                                                                very hot oven (475-degrees F).

                                                                Makes 20 medium biscuits.

                                                                NOTE: If you are doubling or tripling the recipe,
                                                                measure oil and milk into a bowl; then pour all at
                                                                once into the flour.

                                                                Source: Wesson Oil ad; December 1, 1950
                                                                http://news.google.com/newspapers?id=...

                                                                *To make sour milk, place 1 1/2 teaspoons of vinegar
                                                                or lemon juice in measuring cup and add enough milk to
                                                                epual 1/2 cup. Stir and let stand 5 minutes to thicken.

                                                                Or just thin some plain yogurt with milk and use in place
                                                                of buttermilk or sour milk.

                                                                1. re: Antilope
                                                                  buttertart Jun 10, 2011 12:17 PM

                                                                  Thank you VERY much! I'll try these.

                                                                2. re: buttertart
                                                                  Antilope Jun 10, 2011 11:52 AM

                                                                  Wesson Oil Stir and Roll Pastry recipe (single and double crust)
                                                                  http://news.google.com/newspapers?id=...

                                                            2. srsone Jun 9, 2011 01:30 PM

                                                              i agree with some of sunshines..

                                                              and i make a version of hellmans parmesean chicken...except i use Dukes mayo...

                                                              2 Replies
                                                              1. re: srsone
                                                                t
                                                                twilight goddess Jun 11, 2011 12:20 PM

                                                                I have never tried mayo as a coating for chicken. But Nigella's ritzy chicken is the same idea, I think, just marinating in buttermilk rather than coating in mayo/Parm.

                                                                1. re: twilight goddess
                                                                  srsone Jun 11, 2011 12:49 PM

                                                                  its pretty simple...
                                                                  1/2 cup Hellmann's mayo...hellmans was the original mayo (where i got the recipe from)
                                                                  but i use dukes now..
                                                                  1/4 cup grated Parmesan cheese
                                                                  4 tsp. Italian seasoned dry bread crumbs
                                                                  u mix the mayo and the cheese...schmear all over the chicken (usually boneless breasts)
                                                                  then coat with breadcrumbs..
                                                                  cook at 425 for about 20 -30 mins until the chicken is done..

                                                                  the mayo basically melts away and keeps the chicken moist

                                                                  and sometimes i add extra seasoning to the breadcrumbs..

                                                              2. MGZ Jun 9, 2011 12:58 PM

                                                                I can't say that manufacturers' recipes generally interest me, but the Anson Mills shrimp & grits is great.

                                                                http://www.ansonmills.com/recipes-cor...

                                                                2 Replies
                                                                1. re: MGZ
                                                                  inaplasticcup Jun 9, 2011 01:16 PM

                                                                  A surprisingly well written and detailed mfr recipe.

                                                                  1. re: inaplasticcup
                                                                    j
                                                                    jeanmarieok Jun 11, 2011 12:39 PM

                                                                    Thanks, I copied it to try!

                                                                2. sunshine842 Jun 9, 2011 12:50 PM

                                                                  Nestle Toll House Cookies (been baking this one for 30 years, and it's still the best chocolate-chip cookie recipe going)

                                                                  Argo Corn Starch lemon meringue pie (best. ever.)

                                                                  Swan's Down Flour Angel food cake (the recipe my grandmother used...and she was known far and wide for her Angel food cake)

                                                                  Durkee French Fried Onions (and Campbell's Mushroom Soup) Green Bean Casserole (not terribly houndish, but everybody makes it sooner or later)

                                                                  Libby's canned pumpkin -- Pumpkin Rolls (I'm begged for these at the holidays)

                                                                  Milnot fudge (Milnot sweetened condensed milk)

                                                                  Eagle Sweetened Condensed Milk - 7-layer cookie bars

                                                                  Hershey Kisses Peanut Butter Blossoms

                                                                  Quaker Oats Disappearing Oatmeal Cookies (best oatmeal cookie recipe anywhere)

                                                                  Clabber Girl Baking Powder -- cornbread.

                                                                  The tiramisu recipe I found on the back of a package of ladyfingers -- to this day I have no idea what brand it was (cut the recipe off the package) -- but tiramisu to make your eyes roll back in your head.

                                                                  I've overwhelmingly found that 'back of the jar' recipes are pretty darned good and have rarely been disappointed. (I don't use them a lot -- maybe a couple of times a year?)

                                                                  That's just off the top of my head...I'll post more if/as I think of them.

                                                                  19 Replies
                                                                  1. re: sunshine842
                                                                    inaplasticcup Jun 9, 2011 01:15 PM

                                                                    Pumpkin rolls...? Intrigued again. goog time...

                                                                    1. re: inaplasticcup
                                                                      sunshine842 Jun 9, 2011 11:23 PM

                                                                      here:
                                                                      http://www.verybestbaking.com/recipes...

                                                                      easy to make, makes people beg, and makes 2 rolls with one recipe, which is great for the holidays. Throw one in the freezer and *always* have something to take to a party -- grab it and go.

                                                                      1. re: sunshine842
                                                                        inaplasticcup Jun 10, 2011 07:30 AM

                                                                        Thanks, sunshine! I took a look and I can see why it's such a popular recipe. I'm going to file that one away for an autumn gathering. Reads delicious.

                                                                        1. re: inaplasticcup
                                                                          16crab Jun 10, 2011 09:17 AM

                                                                          I thought of Libby's too - the pumpkin cookie recipe is great. I never use the raisins but often add chocolate chips. http://www.verybestbaking.com/recipes...

                                                                          1. re: 16crab
                                                                            inaplasticcup Jun 10, 2011 11:15 AM

                                                                            That also sounds delicious. Why do I find pumpkin so exciting???

                                                                    2. re: sunshine842
                                                                      16crab Jun 10, 2011 09:18 AM

                                                                      7-Layer cookie bars were the first thing that popped into my head when I saw this post. I've often wondered if the Eagle people came up with this recipe. I think it's the only thing I've ever bought condensed milk for.

                                                                      1. re: 16crab
                                                                        sunshine842 Jun 10, 2011 11:57 AM

                                                                        Key. Lime. Pie.

                                                                        1. re: sunshine842
                                                                          r
                                                                          rockycat Aug 26, 2012 12:16 PM

                                                                          I use the Key Lime Pie recipe from the back of the Nellie & Joe's juice bottle. So easy and so delicious.

                                                                        2. re: 16crab
                                                                          mollyomormon Jun 10, 2011 01:29 PM

                                                                          Bacon. Fudge.

                                                                          1. re: mollyomormon
                                                                            sunshine842 Jun 10, 2011 01:36 PM

                                                                            Oh?

                                                                            1. re: sunshine842
                                                                              mollyomormon Jun 10, 2011 04:47 PM

                                                                              This, but I omit the maple extract and sub bacon fat for half the butter:
                                                                              http://www.npr.org/templates/story/st...

                                                                              1. re: mollyomormon
                                                                                r
                                                                                rockycat Aug 26, 2012 12:12 PM

                                                                                I've made that one as written multiple times. People tend to say, "Ew, gross," until they taste it. Then it's, "Can I have the recipe?"

                                                                        3. re: sunshine842
                                                                          mcel215 Jun 10, 2011 02:21 PM

                                                                          If you care to share, I'd love the Tiramisu recipe.

                                                                          1. re: mcel215
                                                                            sunshine842 Jun 10, 2011 02:29 PM

                                                                            okay, promise me you won't laugh. The lack of a brand name was bothering me, so I actually searched out the UPC code (at the bottom of the recipe) and found that these ladyfingers are made by Specialty Bakers, Inc., in Marysville, PA.

                                                                            Here's the recipe from their website: http://www.sbiladyfingers.com/Recipes...

                                                                            There's a photo there of the packaging, too, for reference.

                                                                            (geez. I'm such a geek.)

                                                                            1. re: sunshine842
                                                                              inaplasticcup Jun 10, 2011 02:31 PM

                                                                              You have that app too? It's fairly awesome, isn't it? :)

                                                                              1. re: inaplasticcup
                                                                                sunshine842 Jun 10, 2011 02:35 PM

                                                                                Nope -- Googled it: http://www.upcdatabase.com/itemform.asp

                                                                                1. re: inaplasticcup
                                                                                  mcel215 Jun 11, 2011 02:48 AM

                                                                                  My son has that app and it is awesome. I love to compare prices of items when I am shopping, but of course he is hardly with me, lol!

                                                                                2. re: sunshine842
                                                                                  mcel215 Jun 11, 2011 02:47 AM

                                                                                  Thanks, sunshine. :) And I bookmarked the UPC site too!

                                                                              2. re: sunshine842
                                                                                a
                                                                                audreyhtx1 Jun 12, 2011 09:53 AM

                                                                                We pretty much swear by the bran muffins on the back of the Quaker Oat Bran box. We always do them with frozen blueberries. This muffins have a lovely texture and AREN'T TOO SWEET - a reason I eschew most muffins.

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