11 Great Recipes From the Back of Food Packages
Google returns 1,460,000 results for “best weeknight pasta recipe"—and 3,760,000 if you’re looking for the "best layer cake recipe.” With numbers like that, you’ll wade through recipes for so long that you’ll have no time to make any.
But recipe detective Posie Harwood of 600 Acres has proven that some of the most time-tested, reliable recipes are hiding in plain sight. All you have to do is open your pantry or cupboard and read the back of the box.
So put away the computer and the cookbooks and use ingredients that double as recipes. Here are 11 back-of-the-box recipes that are the best of the bunch.
1. Spaghetti with Fantasy Sauce
A date-worthy pasta recipe made with cream, white wine, butter, bacon, and plenty of vegetables. (Photo: Posie Harwood/Food52)
2. White Pizza with Ricotta, Yogurt, Tomatoes, and Basil
Learn to make a seasonal pizza with a ricotta and Greek yogurt base. (Photo: Posie Harwood/Food52)
A quick and easy biscuit recipe flavored with garlic powder and oozing with sharp cheddar. (Photo: Posie Harwood/Food52)
4. Whiskey Salted Caramel Cinnamon Rolls
Take classic cinnamon rolls up a notch with a filling of whiskey salted caramel. (Photo: Posie Harwood/Food52)
5. Parmesan & Pine Nut Biscuits
This simple recipe gets its flavor from toasted pine nuts and Parmesan cheese. (Photo: Posie Harwood/Food52)
The ultimate in comfort food, this baked macaroni and cheese is infused with all the best flavors of pizza (mozzarella, tomatoes, oregano, and so on). (Photo: Posie Harwood/Food52)
7. Chocolate Banana Streusel Muffins
Light, delicate banana muffins with a sweet, crumbly chocolate streusel topping. (Photo: Posie Harwood/Food52)
8. Scotcheroos (Rice Krispies with Peanut Butter, Butterscotch & Chocolate)
If you already love breakfast cereal, this is the recipe for you. (Photo: Posie Harwood/Food52)
Melty pockets of marshmallow, dark chocolate chunks, and graham cracker crumbs stud these rich chocolate cookies. (Photo: Posie Harwood/Food52)
10. Perfect Blueberry Streusel Muffins
A summertime classic, these muffins are studded with extra berries and topped with a brown sugar streusel. (Photo: Posie Harwood/Food52)
11. Chocolate Buttermilk-Frosted Brownies
These are better when chilled slightly—but it’s hard to wait that long to take a bite! (Photo: Posie Harwood/Food52)
Chocolate Buttermilk-Frosted Brownies
Makes one 9- by 13-inch pan
For the brownies:
4 ounces unsweetened chocolate
¾ cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
For the frosting:
¼ cup butter
3 tablespoons buttermilk
3 tablespoons unsweetened cocoa powder
½ teaspoon vanilla extract
2 to 4 cups confectioners’ sugar
Preheat the oven to 350° F. Line a 9- by 13-inch baking pan with foil and grease with butter or baking spray.
In a large glass bowl, microwave the chocolate and the butter on high, checking and stirring after each 30-second interval, until the butter melts (about 2 minutes). Stir until the chocolate is fully melted.
Add the sugar and mix well. Add in the eggs and vanilla and stir until combined. Add the flour and mix until well-incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes. The top should be crackly and a tester inserted into the middle should come out clean. Do not overbake! Remove from the oven and let cool in the pan.
To make the frosting, add the butter, buttermilk, and cocoa powder to a small saucepan. Bring to a boil, whisking until smooth, and then remove from the heat. Transfer to a stand mixer (or large bowl) and add in the confectioners’ sugar and the vanilla. Beat the mixture until fluffy and thick. **You might need less or more sugar, depending. Start with 2 cups, and add more if the frosting looks too thin. Also, if it isn’t getting fluffy, try refrigerating the frosting for 20 minutes, and then beating it again.**
Spread the frosting over the brownies. Let the frosting set (it is helpful to chill them for a little while in the refrigerator), and then slice and serve.
Save and print the recipe on Food52.
By Sarah Jampel.
