Frankly though, some of these things just aren't possible on a regular basis due to the speed of life. I use Spectrum Canola Mayonnaise. And I love Woodstock Bread and Butter Pickles, which are just the right combination of sweet and tangy. I'm addicted to organic Triscuits and Mi-Del gingersnaps. Shh, I admit to buying a grocery store Angel Food Cake, but I don't have high hopes for that.
However, I draw the line at whipped cream. I always whip it myself. Don't want to pull out the mixer? I recommend the Braun Multi-Quick immersion blender. It come with a whisk and whips cream in no time at all with a minimum of fuss.
What one or two food products are so good that you use them instead of making them yourself?

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From Ellie: One thing that I always grab at the grocery store is Pepperidge Farm’s puff pastry. I know, I know, it’s terrible but I’ve never attempted to make my own flaky puff pastry. And, when I was interviewing a professional pastry chef for research many years ago, I learned that many artisan chefs buy store bought puff pastry, simply for the sake of time, so there’s validation. The other thing that is stocked in my fridge is Tribe hummus. I could live on hummus, but don’t always have the time to pulse chickpeas into a beautiful silky, smooth dip. It might be cheating, but it’s so delicious I don’t even feel guilty!
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DENISE: I used to make my own pizza sauce, but once I tried Mids Pizza Sauce, I decided not to bother anymore. It is just the right combo of sweet, spicy, and tangy. And one jar is the perfect amount.
I also used to make my own chopped salads, but when Aldis started stocking the Sunflower Crisp Chopped Salad Kit I stopped. By the time I bought and/or prepared the green and red cabbage, romaine lettuce, kale, carrots, edamame, sunflower seeds, quinoa, and sweet onion vinaigrette dressing it just wasn't worth it anymore.
LESLIE: Ellie, I think we've all agreed that using commercial puff pastry isn't cheating! I actually had to go look in our fridge to see what shortcuts are must-haves in our house. I grow a lot of fresh herbs, but our growing season is short and basil doesn't like being turned into a houseplant, unlike parsley and tarragon. So we've usually got a jar of Costco's basil pesto on hand, along with a small jar of minced ginger.
There's no Trader Joe's within driving distance, but whenever we drive through Spokane -- about once every year or two! -- we go a little crazy. We pick up a couple of bottles of their Island Soyaki marinade, which is so great for kabobs. I've figured out my own version, but it is fun to use the real thing now and then. Hmm, maybe that's what's for dinner tonight!
There's no Trader Joe's within driving distance, but whenever we drive through Spokane -- about once every year or two! -- we go a little crazy. We pick up a couple of bottles of their Island Soyaki marinade, which is so great for kabobs. I've figured out my own version, but it is fun to use the real thing now and then. Hmm, maybe that's what's for dinner tonight!
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PEG: I do most of my own cooking as well but there are a few things I do get prepared like the occasional rotisserie chicken. I've also been known to buy the packet of Hollandaise mix because hubby will eat broccoli and asparagus with it but since I don't eat it myself (rarely) I take the shortcut. Although I have found a way to make it in the microwave that's easy and quick and about 90% foolproof! I also buy a can of mushroom gravy for my shepherd's pie and it's perfectly fine.
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SHEILA: My Massachusetts grocery store started selling cinnamon bread (the maker was a local bakery called Jessica's). It was the perfect balance of bread and sweetness, and I consumed a lot of loaves over time. It's not the same if you simply sprinkle cinnamon sugar on white toast. (I'll also confess to keeping a can of Redi-Whip handy for quick desserts.)
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VICKI: Wow, that's a tough one. Now that I don't have kids at home and I cook only for myself, I honestly can't think of anything I buy that I can make for myself. Other than condiments, which not many people make any more. Ketchup, mayonnaise, pickles, chutney. Okay, now that I'm thinking of it, there are a lot of things I always buy pre-made. There's a fabulous little two-person company near here called the Portland Bridge Pickling Society whose red pepper jelly is unbeatable. I always grab stacks of jars of pickles and jellies at the local holiday market to keep for myself and to give as Christmas gifts.
LINDA: I love pesto. You may have noticed over the years. And although I do enjoy making it, and especially enjoy the taste of freshly-made pesto, my usual go-to is Sardo Pesto. It is so, so yummy and goes well with pasta, on pizza, or even "eyeball" appetizers. It's especially great if you're in a hurry and it really is a space saver. I mean, who has room for ten fresh basil plants? :)
MAYA: As the designated holiday dinner makers in our family for the most of the last 30 years, we've experimented with different types of stuffing, starting from scratch or using various stuffing mixes. We've settled on Pepperidge Farm® Herb Seasoned Classic Stuffing as everyone's favorite. We make a slightly modified version of the recipe on the package, adding more onions and celery as well as additional herbs: marjoram, sage, parsley. We've tried the cubed and the cornbread stuffing mixes from Pepperidge Farm and they aren't as good IMHO. Look for the blue package, not the red or gold one.
LUCY: Lucini spicy Tuscan tomato sauce or Rao's, in a pinch. Check the sodium content--some of them taste good but could put you into a sodium coma. For puff pastry, I like Dufour's better than other brands because it's not loaded with extra unwanted ingredients. And I'm with Krista--real whipped cream for me or leave it off:)
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CLEO: Like Lucy, my husband and I are happy to recommend Rao’s brand as one of the better jarred tomato sauces. Ditto for their pizza sauce. Like Maya, we will sometimes start with Pepperidge Farm Herb Seasoned stuffing and add to it. Finally, with so many recipes for homemade brownies on this very blog, we are blushing to admit that when we’re in a hurry, Ghirardelli Chocolate Triple Fudge Premium Brownie Mix does the trick (especially if you tart up your pan of brownies with homemade icing). Whether you use shortcuts or cook from scratch, we hope you will eat with joy!
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What a fantastic bundle! positive DOT ideas DOT 4you AT gmail DOT com
ReplyDeleteSome good reads there. cheetahthecat1986ATgmailDOTcom
ReplyDeletelove trying new recipes and reading
ReplyDeleteAh yes, Pepperidge Farm stuffing! I once made a variation from scratch--nobody in the family liked it. Back to the gold standard in the bag, ever since.
ReplyDeleteMy go to dressing is brownberry sage and onion. Adding my extras of celery, onion, mushrooms, apples make an awesome stuffing for turkey. Pepperidge farm stuffing works well for my stuffed pork chops. As all you writers books or awesome, your recipes rock!
DeleteI make most stuff from scratch, but appreciate the plug for Rao's. Always looking for recommendations. When I want something sweet in a rush, I'll make Betty Crocker's walnut brownies. A little oil, an egg, and 30 minutes later you have a pan of brownies. Can't be beat! kkcochran (at) Hotmail (dot) com
ReplyDeleteI hadn't heard of Rao's, so a new thing for me! ~ Daryl
DeleteI'm not much of a cook so shortcuts are my thing. lol. But now we have to avoid soy so its getting harder to find things without that . I do love those pre-chopped/mixed salads. The books are a great giveaway. Thanks for a chance. Vicki nvictoria77(at)yahoo(dot)com
ReplyDeleteDaisy, I know what you mean. Because I need to eat gluten-free, I have to check all the labels. ~ Daryl
DeleteWow, so many great cozy mysteries. xzjh04(at) gmail(dot) com
ReplyDeleteI have wanted to make mayo but haven't gotten around to it. We love the salad bags, especially in the winter. I am now wondering if many of you can from summer produce?
ReplyDeleteThanks for the giveaway opportunity!
browninggloria(at)hotmail(dot) com
I'm still trying to get my garden to produce enough to can or freeze. So far we gobble up everything right away. ;)
DeleteBarilla pesto with creamy ricotta and arugula! I love the taste and it's just too convenient to buy instead of making!
ReplyDeletef.hancock(at)yahoo(dot)com
I use sauce packets for my spaghetti. Love reading.
ReplyDeletejudytucker(at)gmail(dot)com
Thank you. As I get older, I buy more. Especially since I’m a single, it’s not worth a lot of trouble. I love Lidl’s 8 vegetable salad. Just add dressing. For desert, I love Aldi’s Hot fudge or caramel sauces when I can find them. suefoster109 at gmail dot com.
ReplyDeleteWhat an awesome giveaway! As for short cuts, Rao's is great for a sauce(and it's low in sugar, my husband is a diabetic) and I've never attempted homemade pasta, though I would love to. I usually buy Muellers or Barilla.
ReplyDeleteI only make homemade if the recipe doesn't tell me to buy a big container of some ingredient and then only use a little bit of it. It's easier to buy something already made. Thanks for the contest! ckmbeg (at) gmail (dot) com
ReplyDeleteI like Hoboken Farms pasta sauce, stovetop stuffing mix which I modify by using less butter and adding shallots, celery, mushrooms, and sometimes roasted chestnuts, and Heinz gravy in a jar. I started using jars of gravy and no one noticed it wasn’t homemade. I find it’s a timesaver during the holidays.
ReplyDeleteForgot to put my email address sgiden at verizon(.)net
DeleteAlways fun to get a glimpse into my blog sisters' kitchens! I'm detecting some regional differences here -- brands, like Rao's, that I haven't heard of, for example. And Sheila's story about the homemade from scratch stuffing no one liked made me laugh out loud!
ReplyDeleteI'm especially enticed to try that Pepperidge Farm stuffing. Thanks for the giveaway!
ReplyDeleteturtle6422 at gmail dot com
I adore Pepperidge Farm stuffing. Well, I used to. My family still does. (I make it for them.) I make a gluten-free stuffing using a mix, too. Can't remember which one. Must pay attention this season. ~ Daryl
DeleteI can't imagine trying to make phyllo dough for my baklava! Pepperidge Farm Herb Seasoned Stuffing is great and I also tweak the recipe by adding celery, onions and sage. I'd love to find a really good tomato/pizza sauce -- I'll have to look for Rao's or Mids. bobandcelia at sbcglobal dot net ~
ReplyDeleteI buy Rao's too. It's pricey but worth it. I am super picky about my pasta sauce (my grandmother's was the best) and other brands just don't do it for me. I did find Mario Batali's sauce to be pretty good but our grocery store no longer carries it.
DeleteThere is a delicacy at Trader Joe's which we buy instead of making our own dip. Wonderful and tasty. saubleb(at)gmail(dot)com
ReplyDeleteCleo, I love the idea of "tarting up" a pan of brownies!
ReplyDeleteI love to cook, but WHAT and WHEN I want to. Shortcuts can really be heaven sent.
libbydodd at comcast dot net
Libby - (Smiling) Glad you liked my turn of phrase on the pan of brownies! Add-ins are fun, too, of course, chocolate chips or toffee bits, or chopped and toasted nuts. Semi-homemade can be as much fun as scratch cooking and just as creative.
DeleteI don't usually use a mix for anything and try to use fresh rather than canned when possible, but sometimes Costco has a jar of a pesto or red pepper sauce that is unique and I can't duplicate it as well as just buying the real thing. I've also found I don't cook much Chinese food from scratch because except for my mom's recipes for egg foo yung and chop suey (which aren't authentic anyway) it's too much work for something I can buy that's better.
ReplyDeletesallycootie(at)gmail(dot)com
I buy a jar of pesto which is excellent and works so well on toast or pasta. Easy and a real hit with everyone. elliotbencan(at)hotmail(dot)com
ReplyDeleteKens dressing is my go to...vadershepard@embarqmail.com
ReplyDeleteWould love to get this bundle of books, thanks for the opportunity! tWarner419@aol.com
ReplyDeleteI don't cook much, but I do use the Pepperidge Farm puffed pastry. It makes the best waffles in the waffle iron, so light and puffy. Thanks for the great giveaway!
ReplyDeletediannekc8(at)gmail(dot)com
I have not tried that, Dianne. Must check it out. ~ Daryl
DeleteI broke down and bought some jarred minced garlic because I got tired of chopping, chopping, chopping----and it's not too bad.
ReplyDeletefarrell@crosslake.net
Don't you love it? I use it, too--after swearing I never would! If I'm making something special I'll use the real deal, otherwise, for weeknight dinners, the jarred works great!
DeleteThanks for the cooking tips and giveaway. doward1952(at)yahoo(dot)com
ReplyDeleteWhile I enjoy making my own pesto sauce, I admit I will buy some jarred pesto when they're on sale to have on hand. I've yet to make my own pastas. I will stock up on packaged pastas to have on hand. I, also, have a variety of canned tomatoes on hand with the crushed and diced tomatoes with chiles being used the most. bluedawn95864 at gmail dot com
ReplyDeleteI keep thinking some friend of mine must have a pasta maker they want to get rid of so I can try it -- once!
DeleteGreat tips! I too tend to use canned pizza sauce and certain sauces I've discovered. It certainly does save time. mbradeen [at] yahoo [dot] com
ReplyDelete