Recipes "on the back of the package"

[QueenIsabella]

I used to make a delicious cheesecake with a zwieback crust from the recipe on the box of Nabisco zwieback. Unfortunately, Nabisco discontinued making it (as did Gerber) a few years ago. So I started making it with a graham cracker crust, but it's not nearly as good. I recently found an imported zwieback from Germany (Brandt rusk), which tastes pretty good (though not as sweet as Nabisco); I'll have to try it out as cake/pie crust.

You could always stir an extra tablespoon or two of sugar into the crumbs and butter--worth trying, if this recipe is a family favorite.

 

[Kitty 34]

Chocolate chip cookies from Nestle Toll House chocolate chips.

This and I still use the Macaroni and Cheese Recipe on the Meijer's elbow noodle box.

 

[tcufrog]

I doctor my Suddenly Salad pasta salad using the suggestions on the box. I like the Quaker Oats oatmeal raisin cookie recipe with a few changes.

 

[AppleDumpling]

You could always stir an extra tablespoon or two of sugar into the crumbs and butter--worth trying, if this recipe is a family favorite.

Thanks. Yes, that's what I was thinking-- sugar plus a dash of cinnamon and nutmeg.

 

[sunshinehighway]

I think it's the Hershey baking cocoa powder box but it might be another brand, anyways it's a recipe for hot fudge cake. It's so good and easy. The first time I tried it I was very skeptical because it seems backwards then you pour water over the top. It's so good.

 

[asta]

First I assumed it must be a brand we don't get here. But then you left us hanging with the thought of a fantastic pasta salad recipe we can't ever hope to find??
Why would you do us like that??

Here is the recipe, the only change I make is that I use more of the vegetables than it calls for:

Garden Spiral Primavera (from Red Cross pasta box)

1-16oz pkg of tricolor spiral pasta
1/4 Cup olive oil
1/2 Cup butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 lb mushrooms, sliced
Broccoli flowerets, 3 cups
1 medium zucchini, sliced and quartered
2 carrots, cut into thin julienne strips
1/3 Cup white wine
1 tsp basil and parsley flakes
Salt and pepper to taste
3/4 Cup freshly grated Parmesan cheese

Cook pasta according to package directions. In a large skillet heat the olive oil and butter, add the onion and garlic and cook 2-3 minutes, stirring frequently. Add broccoli, zucchini, carrots, mushrooms, cook 3 more minutes stirring frequently. Add wine, basil, parsley, salt and pepper. Simmer 5 minutes until vegetables are tender. Toss the cooked pasta with the vegetable sauce and Parmesan cheese. Serves 8-10

 

[asta]

Would you be willing to post the recipe? I have been looking for a good pasta salad recipe for this summer.



We actually still have one of their empty spaghetti boxes up in our cupboard. My husband wouldn't let me get rid of it because it was some kind of "unicorn" to him. He used to teach Red Cross swimming and first aid in Canada, where NO ONE is allowed to infringe on the Red Cross trademark. Finding that box of spaghetti was something special. I'm not sure what state we were in when we picked it up. I always assumed it must be a regional brand. I haven't seen it anywhere in years, but we have moved several times. It does sound like the company is gone now.

I posted the recipe above but am replying to you to make sure you see it.

 

[Frozen Canuck]

I posted the recipe above but am replying to you to make sure you see it.

Thanks so much! I really appreciate you taking the time to post it. It sounds delicious and will be perfect for summer!

 

[stitch'sgirl]

So many good ones have been mentioned- I'll add the spinach dip on the Knorr Vegetable Soup mix package.
OP this is a great thread!

 

[bjscheel]

Ranch oyster crackers

 

[RN2003AZ]

So, while eating breakfast this morning (Crispix), I got to thinking. There has been a recipe for "Crispix Mix" on the back of the box for the ENTIRE time I've eaten this cereal (since childhood...I'm 38). I have never had Crispix Mix. I've never known anyone who has made it. I've had Chex Mix...

I only make a handful of recipes from the backs of food packages regularly, namely Nestle Toll House Chocolate Chip cookies and Rice Krispies Treats. These are classics that have been around forever.

What "back of the package" recipe is your favorite? Which ones do you remember seeing for the longest time that are still around? Which is the best you have tried?

I think the best one I've tried recently were "Award Winning Brownies" from the back of the Ghirardelli Sweetened Cocoa package. OMG...they really were amazing!

My dad uses the original Crispix mix that he doctored up a bit. He makes batches upon batches only at Christmas time. It's so good! Very addictive!

 

[wenrob]

So, while eating breakfast this morning (Crispix), I got to thinking. There has been a recipe for "Crispix Mix" on the back of the box for the ENTIRE time I've eaten this cereal (since childhood...I'm 38). I have never had Crispix Mix. I've never known anyone who has made it. I've had Chex Mix...

I only make a handful of recipes from the backs of food packages regularly, namely Nestle Toll House Chocolate Chip cookies and Rice Krispies Treats. These are classics that have been around forever.

What "back of the package" recipe is your favorite? Which ones do you remember seeing for the longest time that are still around? Which is the best you have tried?

I think the best one I've tried recently were "Award Winning Brownies" from the back of the Ghirardelli Sweetened Cocoa package. OMG...they really were amazing!

I used to make the Chocolate Banana Bread that was on their baking chocolate. I'm pretty sure I stopped making it because it would not last the day it was so good. I have the sleeve from the chocolate in my recipe binder. Must be close to 20 years old.

I used to make the Nestle Toll House cookies every payday back when. Have the recipe memorized, can still make them without ever looking at the package.

I mentioned in another thread my stepmother made a lot of things with "cream of whatever." The only thing I still make is the Beef Stroganoff recipe from the Cream of Mushroom Soup can. I'm pretty sure back when she started making it, it was just meat, the soup, sour cream, milk, egg noodles and a can of mushrooms. However, my siblings and I each have our own take on it and have elevated it well beyond those basic ingredients with much better quality meat, fresh onion, garlic, mushrooms, sherry etc. Has to start with the classic soup though. I make the real thing as well but my DH will request this version.

 

[tcufrog]

Wenrobe...

Would you please post your stroganoff recipe? Thanks. My family insists on green bean casserole with Campbells cream of mushroom soup every thanksgiving and Christmas. I made it from scratch once and they said never again. I though that version was much better. I did insist though on ditching the boxed stuffing.

 

[wenrob]

Wenrobe...

Would you please post your stroganoff recipe? Thanks. My family insists on green bean casserole with Campbells cream of mushroom soup every thanksgiving and Christmas. I made it from scratch once and they said never again. I though that version was much better. I did insist though on ditching the boxed stuffing.

I will try to post it in the morning.

 

[scrhsa]

My, and my families, favorite is the one off the Crispix box for the "puppy chow" mix. For the life of me I can't remember the name Crispix calls it but most people call it puppy chow, reindeer chow etc. We have always called it snowflakes. I only make it around Christmas though. Way to sweet of a treat for everyday!!!

 

[Soldier's*Sweeties]

The Tollhouse cookie one actually changed however many years ago. my MIL gave me the first one and I get so many compliments on it. I can share if anyone is interested

I find quite a few good ones on the back of pasta boxes, and they change with the seasons so they stay interesting.

 

[cabanafrau]

Here is the recipe, the only change I make is that I use more of the vegetables than it calls for:

Garden Spiral Primavera (from Red Cross pasta box)

1-16oz pkg of tricolor spiral pasta
1/4 Cup olive oil
1/2 Cup butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 lb mushrooms, sliced
Broccoli flowerets, 3 cups
1 medium zucchini, sliced and quartered
2 carrots, cut into thin julienne strips
1/3 Cup white wine
1 tsp basil and parsley flakes
Salt and pepper to taste
3/4 Cup freshly grated Parmesan cheese

Cook pasta according to package directions. In a large skillet heat the olive oil and butter, add the onion and garlic and cook 2-3 minutes, stirring frequently. Add broccoli, zucchini, carrots, mushrooms, cook 3 more minutes stirring frequently. Add wine, basil, parsley, salt and pepper. Simmer 5 minutes until vegetables are tender. Toss the cooked pasta with the vegetable sauce and Parmesan cheese. Serves 8-10

Thank you! I knew you wouldn't leave us stranded.

 

[Frozen Canuck]

Here is the recipe, the only change I make is that I use more of the vegetables than it calls for:

Garden Spiral Primavera (from Red Cross pasta box)

I just have a quick question...when I read through the recipe, it sounds like the dish is served hot. Do you make this ahead and then serve it cold as a pasta salad, or are you calling it a pasta salad because of the wide variety of vegetables that it contains? It sounds amazing, but with 1/2 cup of butter and 1/4 cup of olive oil (even with a serving size of 8 to 10 portions), I can see why this would be a "sometimes thing" and not an every other day option. I'm looking forward to trying it.

 

[wenrob]

I just have a quick question...when I read through the recipe, it sounds like the dish is served hot. Do you make this ahead and then serve it cold as a pasta salad, or are you calling it a pasta salad because of the wide variety of vegetables that it contains? It sounds amazing, but with 1/2 cup of butter and 1/4 cup of olive oil (even with a serving size of 8 to 10 portions), I can see why this would be a "sometimes thing" and not an every other day option. I'm looking forward to trying it.

You could probably cut way back on both of those and still have it come out great. When a recipe calls for crazy amounts of oil and butter I never use near as much, probably not even half, recipes like this come out fine. (Baking is another story and I would stick to the recipe there.)

 

[Imzadi]

I chased down a friend once at a party for her fudge recipe after all of us were raving it was the best fudge we ever had. She sheepishly told me it was the Never Fail Fudge on the back of the Marshmallow fluff can.

I still make is the Beef Stroganoff recipe from the Cream of Mushroom Soup can. I'm pretty sure back when she started making it, it was just meat, the soup, sour cream, milk, egg noodles and a can of mushrooms. However, my siblings and I each have our own take on it and have elevated it well beyond those basic ingredients with much better quality meat, fresh onion, garlic, mushrooms, sherry etc. Has to start with the classic soup though.

Yes, I use thin sliced beef now in my Beef Stroganoff instead of ground beef and Barilla Protein Plus pasta for more protein instead carb loaded, regular noodles. But everything else is the same as the back of the can. And it HAS to have Worcestershire sauce. Once I didn't have any and it made such a difference the next time when I was able to add it in. It gave it an extra zing to the beefy flavor.