Recipes

What the BOXED FOOD INDUSTRY doesn’t want you to know! Part 3

In part 1 in this series, I outlined 5 reasons why I no longer use pre-packaged boxed food mixes, and why we are better off without them!  They don’t want you to know that you don’t NEED THEM! If you missed it, here is the linkWhat the boxed food industry doesn’t want you to know! Part 1

In part 2, I gave a list of pantry staples to think of, plus a list for fridge and freezer. Just to get you started thinking of all the wonderful things you can eat when you have the ingredients on hand. Who needs those old yucky mixes? Here’s the link, What the boxed food industry doesn’t want you to know! Part 2

And now here we are on part 3, which is 4 recipes for food that you may have previously been using a boxed mix for. 2 blueberry muffin recipes,(one a healthy version), a buttermilk pancake recipe, and a recipe for delicious and cheesy scalloped potatoes. These are just good old tried and true recipes. I’m sharing them with the hopes that now that you’ve filled your pantry, and we can start making these things from scratch!  Let me show you where you can start. The sky is the limit baby! The boxed food industry doesn’t want you to know that you can make these tasty dishes yourselves! You have the ingredients, now give some a try!

Recipe 1.

Buttermilk pancakes

from the Better Homes and Gardens cookbook

  • 1 beaten egg
  • 1 Cup buttermilk
  • 2 TBSP oil
  • 1 TBSP sugar
  • 1/4 salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 C. flour

So that’s the recipe, so easy.  I don’t go to the trouble of separating the wet and dry ingredients like it says to, I just throw the wet ingredients into the stand mixer, and then slowly start adding the dry.  it works just fine.  Don’t mix it too much; it is actually better for pancake batter not to be stirred too much, leave it a little lumpy.  Cook on a lightly oil sprayed skillet or griddle.

Wait until you see bubbles in the batter and the edges getting a little dry, Flip.  Cook another minute or so, don’t mash down these beauties with a spatula!  Leave them light and fluffy!  Serve and enjoy!

 

Recipe 2

Scalloped potatoes

This recipe is the ultimate comfort food! You can also change it up, by using a different oil instead of butter, or lighter or no cheese. I also got this recipe from my go-to Better Homes and Gardens cookbook, here it is with a few of my changes. This is such a great side dish, and it isn’t difficult to do. It is really delicious! You will never be able to stomach the boxed garbage again after you try this. It does take more time.  It is soooo worth it!!  I usually double or triple this recipe to make a casserole pan size.  When I tripled it last time, I used a 3 lb. Bag of Yukon golds, and that worked great!

  • 1/4 C. chopped onion
  • 2 TBSP butter
  • 2 TBSP flour
  • 1 1/4 C. milk
  • 3 med. potatoes
  • 1 C. grated cheese

Sauté onion in the butter until tender.  Stir in flour, 1 tsp. salt and 1/2 tsp. pepper. Add milk all at once.  Cook and stir until thick and bubbly.  Remove from heat.

While I am making the sauce, I cook the potatoes in the microwave until almost done. If you make this with raw potatoes, be prepared for the cooking time to be well over an hour.  Pre-cooking the potatoes really takes the time down to less than 1/2.

Peel potatoes if you want to, if I use small red or golden potatoes I just leave them on.  Place half of the sliced potatoes on the bottom of a greased casserole dish. Cover with half the sauce and half the cheese.  Repeat layers.  

  • Oven should be heated to 350 degrees.
  • If you microwaved the potatoes, cook uncovered until bubbly, about 25-30 min.  If you used raw potatoes and don’t mind the extra time, bake covered for 35 min. Then…

  • Uncover, and bake about 45 min. more OR until potatoes are tender. Let stand 5 min.  Serves 4 or more if you double or triple.

 

Recipe 3

Taken from a recipe by Phyllis Peterson, in the Daughters of Utah Pioneers, Maricopa East Cookbook

Best Ever Blueberry muffins

  • 1/2 c. room temperature butter
  • 1 c. white sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • 2 tsp. baking powder
  • 1/2 c. milk
  • 2 1/2 c. frozen blueberries (I like to chop the frozen blueberries up a little, my kids don’t like a big gooey cooked blueberry, but really like them in smaller pieces.

Heat oven to 375 degrees. Mix butter until creamy. Add sugar and eggs. Mix until light and fluffy. Add vanilla; stir in flour and baking powder alternately with milk, using a spatula, not the beaters. Fold in the berries and place in greased muffin tins or cupcake liners.

Bake 25-30 min.  Makes 12 large muffins.  These are amazing!!

 

Recipe 4

Blueberry Muffins :

a healthier and yummy  recipe by my Sister in law Risa.

Heat oven to 375 .

Mix first 5 ingredients together:

  • 1/2 C. applesauce
  • 2/3 C. honey
  • 1 tsp. vanilla
  • 2 eggs
  • 3/4 C. sour cream

Then Mix together and add:

  • 2 C. whole wheat flour
  • 1 TBSP baking powder
  • 1/2 tsp. salt
  • 1 to 1 1/2 C. frozen blueberries, folded in at the last.

bake for 30 min. Makes 12 muffins.

 

So there we have it, 4 incredibly good recipes, that are easy, and we really don’t need a mix for!  There is just no comparison!! They are fresh, inexpensive, and utterly delish!  You can be a domestic diva with just a few adjustments to the way you cook!  Your kids will totally notice, and brag about you to their friends sitting at the lunchroom tables, pulling out a nice fluffy muffin left from breakfast.  AND  you will feel a great sense of accomplishment for feeding your family REAL food. Real good food. That you made yourself!! Give it a try and leave me your comments on how it goes!  And no worries, I will keep posting amazing food recipes that are tried and true! Follow us through email and we will send you extra recipes that wont be posted anywhere else!

Happy Baking Divas!!

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