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Your Favorite Manufacturers' Recipes...

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.)

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  1. 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

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

      1. re: inaplasticcup


        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

          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

            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

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

      2. re: sunshine842

        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: sunshine842

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

              1. re: sunshine842

                This, but I omit the maple extract and sub bacon fat for half the butter:

                1. re: mollyomormon

                  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?"

          2. re: sunshine842

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

            1. re: mcel215

              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

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

                  1. re: inaplasticcup

                    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

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

                1. re: sunshine842

                  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.

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


                  2 Replies
                  1. re: MGZ

                    A surprisingly well written and detailed mfr recipe.

                  2. 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

                      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

                        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. 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

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

                        1. re: Antilope

                          Would you have a recipe or link for those?

                          1. re: buttertart

                            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

                            *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

                              Thank you VERY much! I'll try these.

                            2. re: buttertart

                              Wesson Oil Stir and Roll Pastry recipe (single and double crust)

                          1. re: mdepsmom

                            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

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

                              1. re: mdepsmom

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

                                1. re: tarot480

                                  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

                                    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

                                      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

                                      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. 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

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

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

                                  2 Replies
                                  1. re: MandalayVA

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


                                    1. re: twilight goddess

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

                                  2. Bacardi rum cake
                                    Harvey Wallbanger cake (from Galliano)

                                    6 Replies
                                    1. re: Sam D.

                                      I'll vouch for that Bacardi cake...

                                        1. re: jeanmarieok

                                          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

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

                                            1. re: inaplasticcup

                                              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 ;-)

                                      1. 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

                                          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).

                                        2. 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

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

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


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

                                              1. 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

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

                                                  1. re: inaplasticcup

                                                    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

                                                      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

                                                        Ronzoni Classic Fettuccine Alfredo


                                                        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

                                                        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. 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:

                                                    3 Replies
                                                    1. re: weem

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

                                                      1. re: sunshine842

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

                                                      2. re: weem

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


                                                      3. Knorr Spinach Dip


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

                                                        3 Replies
                                                        1. re: eperdu

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

                                                          1. re: eperdu

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

                                                            1. re: eperdu

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

                                                            2. Ghirardelli Award Winning Brownies - back of the cocoa can recipe:

                                                              1. 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

                                                                  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

                                                                    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

                                                                      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

                                                                        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

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

                                                                      1. 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

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

                                                                          1. re: MGZ

                                                                            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

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

                                                                        2. 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. 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

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

                                                                            2. 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