There are some convenience foods that I don’t use as much as I might because, honestly, I make a better product from scratch. I’m referring to using the product for what it was designed: biscuits, cake mixes, cookie mixes, and similar.

That being said, because of the way boxed mixes are constructed, they can be used instead of having a long list of ingredients always on hand all the time.

I am a HUGE fan of Bisquick because it makes a lot of different things quick and easy. Owning 8+ cookbooks dedicated to the product gives me a lot more versatility than just biscuits, pancakes, waffles and such.

Cake mixes, refrigerated biscuits and crescent rolls, pie crusts, and such are a great beginning for both new and experienced cooks. The newbies are pretty much guaranteed to get a good result while the more experienced cooks will see potential in trying something a little out of the ordinary – which is pretty much where all those recipes in the cookbooks came from. 😀

I am enjoying Nichole over at AllRecipes.com on YouTube stretch the envelope using these convenience items. Check out the YouTube channel by clicking HERE.

She has come up with a variety of uses for mixes in addition to creating new dips and appetizers along with some rather amazing holiday menus.

The videos are not only entertaining but thought provoking, too. And if you want the recipe, the link is in the description box below the video.

She recently tackled cake mixes and my mind was blown. I don’t know about your area but in my local stores the mixes usually start at $1.50 and go up. Since you don’t need an expensive mix to create these delights, they are a budget friendly way to play with your food. (And we like that around here!)

Now, for the slightly other side of the convenience coin. Mixes have their place and some are quite good while others…need help. America’s Test Kitchen has done some rather interesting, not to mention extensive, testing on a variety of convenience foods, including cake mixes. Click on the link to their YouTube Channel HERE. The results are interesting and a bit thought provoking.

Remember when I said that I could make some things better than a mix? To me a scratch cake is a true delight and not difficult. I’ve been making them for decades. If you follow the guidelines (room temp ingredients, preheated oven, pretreated pan…) you should get good results, too.

The difference could be that the items on the grocer’s shelves are new/fresher than what might be in your pantry. Baking powder and baking soda not working? How old are the containers? Spices not tasting quite right? Again, how old are those containers?

At the end of the day, the quality of anything coming out of your kitchen is based on the quality of the ingredients you use.

Check out the links, prepare to get your mind blown a bit, too. Then, grab those recipes and see what magic comes out of your kitchen!

Happy baking!

Recently Stacey’s Simple Meals did a video on cooking breakfast in the rice cooker. Check it out:

Now, I’ve been experimenting a bit with mine but hadn’t moved into this territory. The hard boiled eggs could be a game changer but so, too, are the rest of the recipes.

And, my rice cooker is a smaller version of a slow cooker, so I can take advantage of Stacey’s smaller slow cooker recipes.

Oh, boy!

Believe it or not, now is the time to start planning for those special holiday meals.

Don’t know where to start? Start by checking the pantry and the freezer. Will you be hosting or participating in a pot luck? Get your lists ready: (1) What are you planning to serve? (2) What do you need to add to the pantry? Don’t forget to check the spice drawer!

Recently Nicole from AllRecipes put together a great video:

I love these ideas and I love the make ahead aspect, too. Save time, keep it simple but delicious. Set yourself up for success.

Enjoy!

Over the years I’ve learned a lot, saved money and time, and appreciated the efforts America’s Test Kitchen puts into their testing.

Leftovers are, as one cook has said, money in the freezer. I agree. Cook once, have enough food to eat several more meals. That is why I do a lot of precooked chicken and ground beef, tuck them away in the freezer for later and use them in a variety of dishes. But…

Every once in a while I don’t want a large casserole or I come across a recipe that might make more than I really want to deal with or the freezer is a bit too full at the time…

Recently Stacey’s Simple Meals shared her YouTube video of 5 Small Batch Casserole recipes. Click the link to go to her website for the printables and the link to the video.

As I watched her video I was thinking about what I already have on hand. I have a metal bread loaf pan…I probably already have enough chicken or ground beef…I might have the vegetables in the freezer. And I am curious to try her copycat Cream Of recipe (it is in the website).

I like that she has provided links to purchase items that we might not have on hand, too.

The best thing about this, however, is the idea of small quantity cooking that can go into the freezer for later. This saves a lot of time if you spend, say, one day a month cooking ahead. Or even just 1 day a week…

Anyway, check out the recipes and see what you think.

Happy Cooking!

Beets tend to be one of those vegetables that people either love or hate. I was lucky enough to have a mom who canned and a garden we were experimenting with at the time. The end result was the discovery of Pickled Beets.

As a rule, I enjoy a variety of pickles but most of what I’ve enjoyed have been the cucumber variety with some cabbage thrown in for good measure. Beets were an entirely different thing. They have an earthy rich flavor that, when mixed with pickling brine, becomes something elevated.

I love to keep a jar in my fridge. They are usually sold as ‘Harvard Beets’ but if you decide to try making pickled beets at home, check your recipes carefully. Harvard Beet recipes usually add butter and a few other items which change the end product.

Taste of Home has a good recipe for home made Picked Beets that is worth checking out. Click HERE to read it. I particularly like the suggestion to start with canned beets as it will save time.

As we move into Fall and the end of year holidays, it might be an idea to add some to your holiday table and see what happens. Who knows? You might have a convert or two.

Enjoy!

While I do enjoy those frozen waffles found in most grocery store freezers, home made waffles can be quite the treat – and they aren’t difficult to make, either.

Now, I do not subscribe to the time consuming recipes that require whipped egg whites, etc. I simply don’t want to spend the time or effort – and why should I when there are many recipes out there that provide lots of options, not to mention some great mixes that make quite decent waffles with little to no effort.

Taste of Home compiled 34 of their best waffle recipes. Click HERE to see the collection.

I love the variety! There are seasonal flavors along with savory options. And check out the waffle cakes – what an interesting idea!

The waffle iron might tend to be stuck on a shelf rather than used regularly. Perhaps these recipes will give you some ideas that encourage you to pull it out and plug it in.

Glen & Friends posted an easy no kneed recipe from 1944 that is worth watching.

I recommend browsing the comments after you’ve watched the video. Lots of interesting things to think about.

What I particularly appreciate is the ‘Just Go Do It’ attitude not only from the cookbook but from Glen. There is something to be said about leaving our fears behind and just giving it a try. We never know if it will work or not if we just sit back and fret over it.

I’m of the belief that many folks are afraid of yeast and pie dough, among a lot of other things, because they have been told far too often that some things are ‘difficult’ or ‘hard’ or ‘fussy’ or ‘there is only one way to do this’ by folks who for all sorts of reasons, probably should have just left things alone.

Bread is, more often than not, a few minutes of effort and many of minutes of waiting. Yes there are things to be consider; is the yeast fresh, for example, but mostly… <shrug> And even if it doesn’t come out perfectly, if it is actually baked through it can be used in other ways.

Mindy over at See Mindy Mom has talked about her efforts at making sourdough. I give her credit for her attempts, and even owning up to her not so successful results, but I give her a High Five for understanding what works for her and what doesn’t.

One of the lessons I’ve learned over time is that not everyone is able to do the same things. There could be a variety of reasons but at the end of the day, sometimes we need to just accept that this particular project might be out of my wheelhouse and find something else.

I appreciate the commenter in Glen’s video who took the time to look up the recipe and let us know that there are other batter bread recipes available to try. I might just do that.

There is something magical about fresh bread from the oven. I don’t know of a single person who doesn’t appreciate even just one slice. I might just make some magic one of these days. 😀