Monday, November 4, 2019

Around the Kitchen Table November with books #giveaway



We all have days when we're just swamped and a shortcut or two would be so welcome. I confess that I do cook mostly from scratch. Even Baron's meals. I try to make my own barbecue sauce. I have whipped up mayonnaise and Hollandaise Sauce, but I don't do either one of those frequently. I love making pesto with fresh basil at least once in the summer. And the best tomato sauces, in my opinion, are usually the ones that are homemade.

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?

From DarylI have to admit that I love Paul Newman's creamy Caesar dressing. For a celiac, it's hard to find  dressings that aren't laced with flour. This one is yummy and my go-to dressing.  I also love Mrs. Richardson's caramel ice cream sauce.  I don't have it often, but I keep it on hand, when I want that special something added to a dessert.



🍨


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!
🍅


DENISEI 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!

🌿

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.

🍞

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.)

🍅

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:) 


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!

👇

GIVEAWAY 

One commenter will win these books:


A Call to Charms by Denise Swanson
 Brewed Awakening by Cleo Coyle
Roux the Day by Linda Wiken
Silent Night, Deadly Night by Vicki Delany
The Dog Who Knew Too Much by Krista Davis
Wreath Between the Lines by Daryl Wood Gerber

🌼

Leave a comment and
remember to include your email
so we can contact you if you win.
And to check your email within a week...
yes, we've actually had fans not claim prizes!


132 comments:

  1. What a fantastic bundle! positive DOT ideas DOT 4you AT gmail DOT com

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  2. Some good reads there. cheetahthecat1986ATgmailDOTcom

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  3. Barb CAtanzaro KeeneyNovember 4, 2019 at 7:02 AM

    love trying new recipes and reading

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  4. Ah 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.

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    1. My 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!

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  5. I 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

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    1. I hadn't heard of Rao's, so a new thing for me! ~ Daryl

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  6. I'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




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    1. Daisy, I know what you mean. Because I need to eat gluten-free, I have to check all the labels. ~ Daryl

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  7. Wow, so many great cozy mysteries. xzjh04(at) gmail(dot) com

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  8. I 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?
    Thanks for the giveaway opportunity!
    browninggloria(at)hotmail(dot) com

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    1. I'm still trying to get my garden to produce enough to can or freeze. So far we gobble up everything right away. ;)

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  9. Barilla pesto with creamy ricotta and arugula! I love the taste and it's just too convenient to buy instead of making!
    f.hancock(at)yahoo(dot)com

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  10. I use sauce packets for my spaghetti. Love reading.
    judytucker(at)gmail(dot)com

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  11. 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.

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  12. What 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.

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  13. I 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

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  14. I 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.

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    1. Forgot to put my email address sgiden at verizon(.)net

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  15. Always 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!

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  16. I'm especially enticed to try that Pepperidge Farm stuffing. Thanks for the giveaway!
    turtle6422 at gmail dot com

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    1. 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

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  17. I 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 ~

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    1. I 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.

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  18. There is a delicacy at Trader Joe's which we buy instead of making our own dip. Wonderful and tasty. saubleb(at)gmail(dot)com

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  19. Cleo, I love the idea of "tarting up" a pan of brownies!
    I love to cook, but WHAT and WHEN I want to. Shortcuts can really be heaven sent.
    libbydodd at comcast dot net

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    1. 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.

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  20. I 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.
    sallycootie(at)gmail(dot)com

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  21. 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

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  22. Kens dressing is my go to...vadershepard@embarqmail.com

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  23. Would love to get this bundle of books, thanks for the opportunity! tWarner419@aol.com

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  24. I 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!
    diannekc8(at)gmail(dot)com

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    1. I have not tried that, Dianne. Must check it out. ~ Daryl

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  25. I broke down and bought some jarred minced garlic because I got tired of chopping, chopping, chopping----and it's not too bad.
    farrell@crosslake.net

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    1. 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!

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  26. Thanks for the cooking tips and giveaway. doward1952(at)yahoo(dot)com

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  27. While 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

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    1. I keep thinking some friend of mine must have a pasta maker they want to get rid of so I can try it -- once!

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  28. Great 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

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    1. I figure that since I'm making my own pizza dough, I can cheat a little and used bottle sauce. ;)

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  29. I make pretty much everything from
    Scratch, my broths, stocks and dumplings, but on occasion do use College Inn Broth or Stock. I’d be thrilled to win these books. Thank you for the chance

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  30. What a wonderful prize!

    My auntie used to make the BEST sage dressing/stuffing for Thanksgiving. You had to toast the bread. Put it on racks to thoroughly dry it out. Then wet it, wring it out and cut it up bite-sized. You'd add all the seasonings. Fry up a pound of pork sausage and crumble. Mix it altogether. You get the idea.

    Well, for the past quite some years, Gordon Food Service (GFS) has carried a plastic tub of sage dressing/stuffing. It's in the refrigerator section and is only carried for Thanksgiving. I now buy that, fry up a pound of pork sausage and mix it all in. WOW! Tastes just like auntie used to make and ever so much easier.

    thueme (dot) geri @ gmail (dot) com

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  31. We do love the Fresh Express salad kits. They make it so easy to have a great salad with no leftovers. lkish77123 at gmail dot com

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    1. Exactly. My husband and I can eat a whole package without a problem.

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  32. Denise, I love Mid's pizza sauce! And their pasta sauces are incredible, too. I'm a semi-homemade kind of cook, using some premade ingredients here and there. Tomato sauce is one thing I've never made from scratch. And my favorite dressing is the Hidden Valley Ranch dressing mix, using milk & mayo to create the perfect ranch dressing. I've never found a bottled ranch that measures up!

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    1. That's a great packaged dressing. Makes lovely dips. ~ Daryl

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    2. I tried the Mids Marinara and loved it. Unfortunately, I haven't been able to find it since.

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  33. I, too, only use Pepperidge Farm stuffing mix. The very first Thanksgiving dinner I ever cooked (1977), my Mama told me to use it....1bag of herb and 1vag of cornbread mixed together with other spices and ingredients.....I have taught my grown up daughters and daughter-in-love to make it the same way. Our special family cooking secret!lol

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  34. Oh thank you everyone for all the wonderful hints.
    quilting lady 2 at comcast dot net

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  35. I would love to win these books! What a great bundle of cozies! Tsnowbird(at)gmail(dot)com

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  36. Try very hard to cook from scratch, but as I get older (and slower) I can see that I need help from time to time. One way I do this is to try to do as much as I can ahead of time. An example is when we have cornbread or biscuits and have leftovers, I stick them in the freezer to be used in making dressing down the line. Or when I grate cheese for one thing, I grate an extra bowl to make another meal easier.

    My Mom use to make this wonderful coconut cake. We all loved it. I love it because you can make it way ahead of time. Basically, it has to sit three days before you can eat it. Really works for a great dessert when you have a zillion other things to tend to prior to company coming or a family gathering. The problem when Mom's cake was it was labor intensive since you had to crack, peel, cut and grate a coconut on top of making a made from scratch cake.

    Over the years and with finding new products, Mom and I adapted the original cake to something more fitting to today's modern get "r" done world. Instead of all the work on the coconut, we found that you can find fresh grated coconut in the freezer section (some times only available during main holidays) and it works like a charm. We also changed the made from scratch cake to using the Duncan Hines butter cake mix making the cake easy to made and to assemble thereby getting to the 3 day sitting in the refrigerator faster and easier. Neither of us (or the family that was use to the old way of baking it) could tell the difference.

    This is the more modern version of this recipe.
    Three Day Coconut Cake

    Ingredients
    1 box of Duncan Hines Butter Cake mix
    3 pkgs of the fresh frozen coconut (freezer section at WalMart usually during holidays or Kroger year round) thawed
    8 ounces of sour cream
    2 cups sugar
    Directions
    Prepare cake mix according to package directions.
    Recipe calls for 3 layers – this gal now used the 9 X 13” pan and then just split the cooled cake into two layers.
    Cool 10 minutes and then cool on racks.
    While cake is baking make the icing.
    Mix the sour cream and sugar stirring until sugar dissolves – DO NOT BEAT.
    Then stir in the thawed coconut and place in refrigerator until ready to ice cake.
    When cake has cooled spread icing onto cake already on cake plate that has a sealed cover like Tupperware. Top with layer(s) and finish icing. Cover with lid, seal and place in refrigerator for a minimum of three day before eating. I check once a day and if any liquid comes off cake I spoon back to top of cake. If you do the sheet cake with two layers, you can also put first layer back in pan, put half the icing mixture, top with top layer and then top with remaining icing. Doing it this way you don’t need to check it daily. Just put in refrigerator and forget it for 3 days.

    After three days, you will never know there is sour cream in the icing and it’s the best moistest cake you will eat. It will just continue to get better. It will never dry out. The longer it sits the better it gets IF you can have it last long enough to find that out. It also freezes very well.

    I know I won't go back to making it with a coconut I have to grate. :)
    Thank you for the fabulous chance to win a wonderful collection that will make someones day - week - month - year! <3
    2clowns at arkansas dot net

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    1. This sounds like an unusual, easy, and different kind of cake. I'm anxious to try it. And I'll look for frozen grated coconut, which I didn't know existed.

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    2. Thanks for the recipe. It sounds fun to try.

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  37. Thanks for all the shortcuts info. I use shortcuts all the time. Thank you for this chance to win. 1cow0993(at)gmail(dot)com

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  38. I always use the Pillsbury pie crust for my apple pies. I've never made a pie crust before.

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  39. I forgot my email hlc78@yahoo.com 🐈

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    1. Hollycat - That's a great shortcut secret. Pie crusts are tricky and many people avoid making pies for that reason. But fresh fruit pies are a wonderful treat and truly easy to make when you use the semi-homemade method of a pre-made crust.

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  40. What a great giveaway - p4nth3r68@gmail.com

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  41. Such great authors included! I love reading their books already so I know I would love the new ones! Tx.gidget@gmail.com

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  42. These books look like they will be so much fun to read. I love the authors that are included and the tips on here are awesome for the holiday! knmracing2@gmail.com

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  43. What a great selection of books. I love reading mystery series

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  44. Baby carrots, frozen veggies, instant oatmeal...

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  45. I make homemade brownies now and then but I think a good box brownie mix is cheaper and faster than from scratch, and just as good.
    Great selection of books and authors here!
    kozo8989 (at) hotmail (dot) com

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  46. Great shortcut ideas & book bundle
    jwhaley4(at)aol(dot)com

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  47. I'm afraid I take the easy way out with buying prepared foods and not doing homemade. I like to get the meals over with quickly and move onto something else. I do make homemade mashed potatoes, I like those better than instant. lclee59(at)centurylink(dot)net

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    1. It's all about what you WANT to. And that's the great thing about prepared foods.

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  48. Lots of great ideas. Used to make dressing from scratch, but since it's just my husband and me plus a few stragglers-in, I use the Pepperidge Farm now. Love it! Would love to win those books! marthajane758@gmail.com

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  49. I like everything but the bagel seasoning. I add it to everything.

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  50. I make most stuff from scratch, but one shortcut I use when using nuts I buy the diced. I have 0 patience for chopping up nuts!

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  51. Great info and what a generous giveaway bundle!

    Legallyblonde1961@yahoo.com

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  52. use to make cakes, breads and sauces by scratch, hard to now with my arthritis
    greeneyes2755(at)google(dot)com

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  53. Great group of books. I still make my tomato sauce. It is what I grew up with. I use jar sauce only on certain things. Lois- rainonlois@aol.com

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    1. I'm with you on tomato sauce. And if you make enough when tomatoes in season you can have a freezer full for the winter.

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  54. Bagged salads, minced garlic in a jar, absolutely! Frozen tamales from the Texas Tamale Company. Refrigerated pie crusts. Pimiento cheese.
    patdupuy@yahoo.com

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  55. I've never made my own tomato sauce, I do remember making homemade pizzas with my late Husband, we would make the dough up and put whatever we wanted on each of our pizzas, so yummy. I love these mysteries and what a treat it would be to win the,. Thanks for this amazingly generous giveaway. lindamay4852@yahoo.com

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  56. I have to say I’m not a very experienced cook, so I use a lot of shortcuts. Thanks for the chance to win these great books. cking78503(at)aol(dot)com

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    1. Chris - With so many families so busy these days, semi-homemade cooking is a great solution.

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  57. My mother would make everything and then time went on and she would buy pie shells, can biscuits and lots of cream soups to add into casseroles and soups. I use these quick products due to working, housework, laundry and grocery shopping, products are a lot better than before.
    saba121167@usa.net

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    1. Good point about the shortcut products being much better these days than years ago. I completely agree. The ingredients have improved on so many products. Many companies are aware of their customers' health concerns, and the variety of choices and flavors within brands these days is astonishing, as well.

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  58. Not much of a cook myself but I try to use quality brands instead of generic. Sort of an ongoing battle with my penny pinching husband.
    cjreynolds52(at)comcast(dot)net

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  59. suzannesteiner14@gmail.comNovember 4, 2019 at 6:33 PM

    I use Pepperidge Farm herb stuffing mix to make meatloaf. I moisten the stuffing with some beef stock and egg. I mix it with ground beef and minced onion and bake. Seasonings are in the stuffing.

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    1. Suzanne - That's quite a clever use for the stuffing mix. Thank you for sharing it!

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  60. Awesome collection. Love all the authors.

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  61. I am not a very good cook so I use a lot of short cuts. I still try different recipes a lot. I use the rotisserie chickens from the store a lot as a short cut.
    moonbay7399(at)gmail(dot)com

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    1. Candace - I think it's a very good thing for us to get into our kitchens and make (at lease some) of our own meals, whether we're cooking from scratch or using the semi-homemade method of shortcuts. Eating out and calling for delivery can become very expensive. And cooking is a form of creativity, even if you are using a shortcut product to get started or save time. A dozen of us can *start* with the same Pepperidge Farm stuffing mix but end up creating completely different finished dishes based on what we decide to add and how we cook it. This was a great topic for discussion!

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  62. What a great selection of books! I love to cook, but too many picky eaters in the house so it gets hard for sure. aiellorima@gmail.com

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  63. That looks like a good giveaway and live the tips and tricks listed. Olomuss@gmail.com. I have specific foods that I need specific brands for...like Hunts tomato sauce, Continida tomato paste and , kraft parmigiana cheese.

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  64. I'll pick up a rotisserie chicken to use in a recipe when I don't have the time to cook one myself.

    jtcgc at yahoo dot com

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  65. My mother made the best homemade soups, but I don't have that much time. I picked up a variety of soup mixes that only require water and maybe a meat when I was out in Washington state, and these make the colder months so much better! betcei@aol.com

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  66. Must admit to being partial to Pepperidge Farm® Herb Seasoned Classic Stuffing. I use it as a side dish with different meats, & for a lazy man’s version of meatloaf. But another thing I do not do from scratch, is sauerkraut. Kraut makes a great condiment, pairs well with almost anything and adds a delicious zing. Just one forkful of sauerkraut is teaming with enough beneficial bacteria to make noticeable, positive changes in your digestion. Sauerkraut is high in digestive enzymes that help to break down starches, proteins, and fats. A forkful will do. On the side, a toping, in a salad, with avocado, etc. Wonderful giveaway. Some great ideas here. deepotter at centurylink dot net

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    1. I agree on the sauerkraut! Very good choice to add into your diet for all the reasons you list.

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  67. I love this blog and all the authors! How exciting! I love Ghiradelli's brownies! Yum! wjcline (at) att (dot) net

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  68. I don't have a lot of time to cook so I use some prepared stuff to get dinner on the table. Saamm7(at)msn(dot).com

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  69. Wow you guys are amazing. I do very little from scratch. I take store bought and add to it. Cannot just leave anything as it is. Love those store bought salad mixes and Aldi's are definitely the best. I actually like their brand for most things. It just tastes better than most other brands and is so much cheaper. Thank you so much for the chance to win. kayt18 (at) comcast (dot) net

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  70. Chicken broth is my short cut. It's was fun reading about your tips for cooking. Thank you for the chance Donakutska7@gmail.com

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  71. I also love Aldi products! Their gluten free line, Live G Free is awesome!! Thanks for the awesome ideas and look forward to reading some more books!!

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  72. Last Thanksgiving I used a boxed stuffing and my brother said my mother wouldn't have approved, but I know better. She used shortcuts, especially if something was a good buy. She made wonderful pizza, but I remember her buying store-bought bread dough when she didn't have time. I do it, too, and it makes a fine pizza crust.

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  73. What an awesome bundle of books by awesome cozy authors! I would be thrilled to be the lucky winner! lindaherold999@gmail.com

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  74. Lots of good things to subsitute!! I love Pepperidge Farms Puff Pastry! It makes a wonderful Chocolate Bread and nobody knows but me that I did not make it from scratch! Thanks for all of the good ideas! davisel1830(at)hotmail(dot)com

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  75. I used to do some baking, but it’s been quite a while! My husband does most of the cooking now. Thanks for this opportunity! Dm _ Richards (at) yahoo (dot) com

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  76. Okay, so I've been making semi homemade, before it a thing.... What I can do with a rotisserie chicken, we can have taco's, bbq pulled chicken sliders, enchiladas, then 2 for the money, I boil the bones and make stock and then it's time to clean the veggie drawn and all the left veggies at the end week in up n a pot of soup. Leaves more time for reading.

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    1. Rotisserie chickens are great! And so versatile, as you describe.

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  77. I rarely cook anymore, But I'd say pies. I never learned to make a crust. Sometimes I buy a crust and fake a filling. Also puff pastry. Who has the patience for that!!
    penmettert@gmail.com

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  78. Used to bake all the time but don’t much anymore. I like to use salad packets for such cuts. They have a lot of good stuff in them! Thanks for the chance to win so many good books!
    faithdcreech at gmail dot com

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  79. Thank you for the chance. Dried herbs over fresh always on hand for cooking winter bean stews , i keep organic vegtable broth for soup base and Safeway cucumber salad dressing to make pasta salads and use on regular salads. I keep unsalted saltines as my Mom used them for cassarole toppings with butter.

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  80. abeachlifesc at yahoo dot com for above comment

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  81. I use pre-cooked bacon by Hormel Natural with NO preservatives. I just pop 5 slices in the microwave for 52 seconds on a paper plate between layers of paper towels, and my husband and I share the bacon at breakfast. As the bacon cools, it crisps up and is delicious without the nitrates. I loved reading all the tips from the various authors and appreciate the opportunity to win the books.

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    1. Goodness. I've never even heard of pre-cooked bacon. The thing I don't like about bacon is all the grease it leaves in the kitchen. I don't eat bacon myself, but I do make it when I have company.

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  82. I work from home, so I do a lot of cooking from scratch. Not everything, though. As a southern cook, I should blush at this admission, but I use gravy packets. There is a reason, though. My husband likes white gravy and I like brown. With just the two of us, much easier to make just a little. For the stuffing, I use half PF cornbread and half regular herb. Sometimes I add some dried cranberries, we like that. Sometimes sausage too. moodiesmum at yahoo dot com.

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  83. Thanks for all the tips. juliefarnam@sbcglobal.net

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  84. Hope brand has a FANTABULOUS Cashew Garlic spread that is da bomb diggity!
    Cheers-
    Kelly Braun
    Gaelicark(at)yahoo(dot)com

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  85. Loved this article
    Thank you for the opportunity
    lindalou64@live.com

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  86. I use pie crust when I have too many orders to fill in a short time. When i had my baking business going, everyone would put their order in at the last minute and they would all need it at the same time (thanksgiving). So i would buy pie crust or even gluten free cake mix.

    christinacrbn511@gmail.com

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  87. I love Cozies! This is a great bundle. Some new authors for me. northmanor at midco dot net.

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  88. What a fantastic bunch of books! Thanks for all the tips/ hints- I'm a firm believer in time saving (as long as it still tastes good!)
    Celtick72 at yahoo dot com

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  89. I love to cook from scratch. These tips are great. deborahdumm(at)yahoo(dot)com

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  90. My daughter and I work as a tag team when it comes to cooking. I never know how I'll be feeling on the holidays since I have rheumatoid arthritis and osteoarthritis among other immunity issues. Generally the items are not complex but still fullfilling. robeader53(at)yahoo(dot)com

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  91. I cook mostly from scratch, but I no longer make ketchup, mustard or pickles or booze. #Retirement

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  92. Duke's Mayo is one product I always buy - until it was available in the North I even ordered it online before that when I went home on vacation to the south would stock up.

    kkat(dot)edwards(at)gmail(dot)com

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  93. I try to cook everything from scratch, now that I have the time for it. Thanks for the chance to win!
    ElaineE246 at msn dot com

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  94. I usually make everything fresh for the holidays. To save time, canned pumpkin (have steamed my own before) I do buy premade pie crust to use for my pies. Apple Pie is always made with fresh apples. My definate go to is frozen berries (strawberries, blackberries, raspberries) the variety in one bag, and canned cherry pie filling. Mix all together for an amazing Cherry Berry Pie! Very pretty with a lattice top!
    Thank you for this opportunity. meg85242 (at) gmail (dot) com

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  95. I love to bake things from scratch, but I do like starting with prepared sauces and then adding to them. Thanks for the chance to win some awesome books.
    cecilialyoung at gmail dot com

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  96. I have to cheat all the time. Although I've been getting pickier since I have to watch my sugar intake...
    journeybound2010 AT gmail dot com

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  97. Great post and an amazing giveaway! khpinelake AT gmail dot com

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  98. Fantastic collection of cozies! musiqmom(at)yahoo(dot)com

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  99. Are boxed cake mixes a short cut? Boxed brownie mixes? Pillsbury rolled pie crust? My mother didn’t make anything from scratch, so this was how I learned to cook!
    This looks like a great bundle. I’d be so happy to win!

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  100. Mustard. I have many different flavors of mustard and they spice up many meals quick and easy. Tarragon and raspberry mustards are two favorites. gibsonbk at hiwaay dot net

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  101. I used to make stuff myself but not so much anymore, I embrace short cuts. I remember my mother telling me that once we were all out of the house she "forgot" how to cook! Thanks for the opportunity to win such a great bundle.

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