Back of the Box Recipes: 18 Family Classics That Started on a Package, From Party Mix to Green Bean Casserole

Back of the box recipes are some of the most trusted recipes in America, and most of them were never in a cookbook. They were printed on the cereal box, the soup can or the chocolate chip bag, and grandma simply followed the instructions. Decades later, those same dishes still show up at every Thanksgiving, Christmas and potluck. A recent story calling a cocoa can cake the best chocolate cake recipe around got plenty of love on MSN, so it is clear we still trust the box. Here are the classics worth making again, each with a simple recipe and one tip to make it even better..

Chocolate Chip Cookies, the Most Famous of All Back of the Box Recipes

Some of America’s most loved holiday recipes were never in a cookbook. They were printed on the box, and grandma just followed the instructions. The most famous of all is the chocolate chip cookie, created by Ruth Wakefield at her Toll House Inn in Massachusetts in the 1930s and printed on bags of chocolate chips for decades since. Chill the dough for an hour and they bake up thicker and chewier. Ready for a trip back in time..

You will need: 2 1/4 cups flour, 1 tsp baking soda, 1 tsp salt, 1 cup soft butter, 3/4 cup sugar, 3/4 cup brown sugar, 1 tsp vanilla, 2 eggs, 2 cups semisweet chocolate chips, 1 cup chopped walnuts (optional).

How to make it: 1. Heat the oven to 375 F. 2. Whisk the flour, soda and salt. 3. Beat the butter, sugars and vanilla until creamy, then beat in the eggs. 4. Mix in the flour, then the chips and nuts. 5. Drop rounded tablespoons onto ungreased sheets. 6. Bake 9 to 11 minutes until golden and cool 2 minutes.

Oven Party Mix, One of the Most Loved Back of the Box Recipes

The crunchy party mix printed on square cereal boxes has been a holiday staple since the 1950s. Cereal, pretzels and nuts get tossed in seasoned butter and baked low and slow until toasty. Every family tweaks it a little, which is the fun of back of the box recipes: they are a starting point. Do you add bagel chips, or are you a purist?

You will need: 3 cups square corn cereal, 3 cups square rice cereal, 3 cups square wheat cereal, 1 cup mixed nuts, 1 cup small pretzels, 1 cup bagel chips, 6 tbsp butter, 2 tbsp Worcestershire sauce, 1 1/2 tsp seasoned salt, 3/4 tsp garlic powder, 1/2 tsp onion powder.

How to make it: 1. Heat the oven to 250 F. 2. Mix the cereals, nuts, pretzels and chips in a large roasting pan. 3. Melt the butter and stir in the sauce and seasonings. 4. Pour over the mix and stir to coat. 5. Bake 1 hour, stirring every 15 minutes. 6. Spread on paper towels to cool and store airtight.

Marshmallow Crispy Rice Treats, Back of the Box Recipes Kids Learn First

Three ingredients, one pot and no oven. The marshmallow cereal treat has been printed on the cereal box for generations, and it is still the first thing many kids learn to make. The secrets are low heat, fresh marshmallows and a gentle press so the bars stay soft. Add a pinch of salt and they taste even better than you remember. Plain or with sprinkles?

You will need: 4 tbsp butter, 1 bag (10 oz) mini marshmallows, 6 cups crispy rice cereal, a pinch of salt, 1/2 tsp vanilla (optional).

How to make it: 1. Butter a 9×13 pan. 2. Melt the butter in a large pot over low heat. 3. Add the marshmallows and stir until smooth. 4. Remove from heat and stir in the salt, vanilla and cereal. 5. Press gently into the pan with buttered hands. 6. Cool 30 minutes and cut into squares.

Chocolate Cake From the Cocoa Tin, Classic Back of the Box Recipes

Plenty of bakers say the best chocolate cake they ever made came off the side of a cocoa can. It uses oil instead of butter and a cup of boiling water, which makes it super moist and very chocolatey. It is easy enough for a weeknight birthday. Frosted or with a dusting of powdered sugar?

You will need: 2 cups sugar, 1 3/4 cups flour, 3/4 cup unsweetened cocoa, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 2 eggs, 1 cup milk, 1/2 cup oil, 2 tsp vanilla, 1 cup boiling water.

How to make it: 1. Heat the oven to 350 F and grease two 9 inch pans. 2. Whisk the dry ingredients in a large bowl. 3. Beat in the eggs, milk, oil and vanilla for 2 minutes. 4. Stir in the boiling water (the batter will be thin). 5. Pour into the pans. 6. Bake 30 to 35 minutes and cool before frosting.

Green Bean Casserole, Back of the Box Recipes at Thanksgiving

The green bean casserole was created in 1955 by Dorcas Reilly, a supervisor in a soup company test kitchen, according to news reports when she died in 2018. Her original recipe card was later donated to the National Inventors Hall of Fame. Today it sits on millions of Thanksgiving tables. Do you love it or skip it?

You will need: 1 can (10.5 oz) cream of mushroom soup, 1/2 cup milk, 1 tsp soy sauce, 1/4 tsp black pepper, 4 cups cooked cut green beans, 1 1/3 cups crispy fried onions (divided).

How to make it: 1. Heat the oven to 350 F. 2. Stir the soup, milk, soy sauce and pepper in a 1 1/2 quart baking dish. 3. Stir in the green beans and 2/3 cup onions. 4. Bake 25 minutes until hot. 5. Stir and top with the remaining onions. 6. Bake 5 minutes more until golden.

Back of the Box Recipes: Oatmeal Raisin Cookies From the Oat Canister

The oatmeal cookie on the lid of the round oat canister has been baked in American kitchens for decades. It is chewy, lightly spiced and full of plump raisins. A small tip makes it even better: soak the raisins in hot water for 10 minutes so they stay juicy. Like many back of the box recipes, it was written to work every time. Raisins or chocolate chips?

You will need: 1 cup soft butter, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, 1 1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 3 cups old-fashioned oats, 1 cup raisins.

How to make it: 1. Heat the oven to 350 F. 2. Beat the butter and sugars until creamy, then add the eggs and vanilla. 3. Mix in the flour, soda, cinnamon and salt. 4. Stir in the oats and raisins. 5. Drop rounded tablespoons onto baking sheets. 6. Bake 10 to 12 minutes and cool 2 minutes on the sheet.

Pumpkin Pie From the Pumpkin Can

For many families the only pumpkin pie recipe that counts is the one printed on the canned pumpkin label. It is simple, reliable and tastes exactly like Thanksgiving. Evaporated milk gives it that smooth, classic custard. Of all the back of the box recipes on this list, this one may be the most baked in November. Whipped cream on top?

You will need: 1 unbaked 9 inch deep dish pie crust, 3/4 cup sugar, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp ginger, 1/4 tsp cloves, 2 eggs, 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk.

How to make it: 1. Heat the oven to 425 F. 2. Mix the sugar, salt and spices. 3. Beat the eggs in a large bowl and stir in the pumpkin and spice mix. 4. Slowly stir in the evaporated milk. 5. Pour into the crust and bake 15 minutes. 6. Lower to 350 F and bake 40 to 50 minutes until a knife comes out clean.

Peanut Butter Blossom Cookies

Peanut butter blossoms began as a 1950s baking contest entry and became so popular that the recipe ended up printed on bags of chocolate candies. A soft peanut butter cookie rolled in sugar with a chocolate drop pressed in while warm: it is the Christmas cookie tray in one bite. How many can you eat before they cool?

You will need: 1/2 cup shortening or soft butter, 3/4 cup peanut butter, 1/3 cup sugar plus more for rolling, 1/3 cup brown sugar, 1 egg, 2 tbsp milk, 1 tsp vanilla, 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 36 chocolate drops (unwrapped).

How to make it: 1. Heat the oven to 375 F. 2. Beat the shortening and peanut butter, then the sugars, egg, milk and vanilla. 3. Mix in the flour, soda and salt. 4. Roll 1 inch balls in sugar and place on baking sheets. 5. Bake 8 to 10 minutes. 6. Press a chocolate drop into each cookie right away and cool.

Back of the Box Recipes: Never-Fail Fudge From the Marshmallow Cream Jar

Old-fashioned fudge can turn grainy, but the version printed on the marshmallow cream jar is famous for setting smooth every time. The marshmallow keeps the sugar from crystallizing. It makes a big pan, perfect for holiday gift tins, and it is one of the easiest back of the box recipes to give as a present. Walnuts in or out?

You will need: 3 cups sugar, 3/4 cup butter, 2/3 cup evaporated milk, 1 bag (12 oz) semisweet chocolate chips, 1 jar (7 oz) marshmallow cream, 1 tsp vanilla, 1 cup chopped walnuts (optional).

How to make it: 1. Line a 9×13 pan with foil and butter it. 2. Bring the sugar, butter and milk to a full rolling boil, stirring. 3. Boil 4 minutes, stirring constantly. 4. Remove from heat and stir in the chips until melted. 5. Stir in the marshmallow cream, vanilla and nuts. 6. Spread in the pan, cool and cut into squares.

Magic Cookie Bars From the Condensed Milk Can

Seven-layer bars, magic bars, hello dollies: whatever your family calls them, the recipe came from the sweetened condensed milk can. You just layer graham crumbs, chips, coconut and nuts, pour the milk over and bake. They are rich, chewy and gone fast at every potluck, and they never need a mixer. Coconut lovers, this one is yours.

You will need: 1/2 cup melted butter, 1 1/2 cups graham cracker crumbs, 1 can (14 oz) sweetened condensed milk, 1 cup semisweet chips, 1 cup butterscotch chips, 1 1/3 cups shredded coconut, 1 cup chopped pecans.

How to make it: 1. Heat the oven to 350 F (325 F for glass). 2. Mix the butter and crumbs and press into a 9×13 pan. 3. Pour the condensed milk evenly over the crust. 4. Layer the chips, coconut and nuts on top. 5. Press down firmly with a fork. 6. Bake 25 minutes, cool completely and cut into bars.

Onion Soup Mix Meatloaf

The envelope of dry onion soup mix has a meatloaf recipe that busy moms have trusted for generations. The mix seasons everything at once, so you get a juicy, savory loaf with almost no chopping. A sweet ketchup glaze on top makes it taste like Sunday dinner. Mashed potatoes or green beans on the side?

You will need: 2 lb ground beef, 1 envelope dry onion soup mix, 3/4 cup plain breadcrumbs, 2 eggs, 3/4 cup water, 1/3 cup ketchup plus 1/2 cup for the glaze, 2 tbsp brown sugar.

How to make it: 1. Heat the oven to 350 F. 2. Mix the beef, soup mix, crumbs, eggs, water and 1/3 cup ketchup. 3. Shape into a loaf in a 9×13 pan. 4. Stir the remaining ketchup with the brown sugar. 5. Spread the glaze on top. 6. Bake 1 hour until 160 F inside, then rest 10 minutes.

No-Bake Cheesecake From the Cream Cheese Box

No oven, no water bath, no cracks. The no-bake cheesecake from the cream cheese box sets up in the fridge and is silky and tangy. It is the dessert you can make the night before a holiday and forget about. Top it with cherry pie filling for the classic look, just like the back of the box recipes of the 1970s. Graham crust or cookie crust?

You will need: 1 1/2 cups graham cracker crumbs, 1/4 cup sugar plus 1/3 cup, 1/3 cup melted butter, 2 packages (8 oz each) cream cheese (softened), 1 tsp vanilla, 1 tub (8 oz) whipped topping (thawed), cherry pie filling (optional).

How to make it: 1. Mix the crumbs, 1/4 cup sugar and butter. 2. Press into a 9 inch pie plate and chill. 3. Beat the cream cheese, 1/3 cup sugar and vanilla until smooth. 4. Fold in the whipped topping. 5. Spread into the crust. 6. Chill at least 4 hours and top with pie filling.

Banana Pudding From the Vanilla Wafer Box

Southern banana pudding with layers of vanilla wafers, sliced bananas and creamy custard is one of the most loved back of the box recipes in the South. The wafers soften into cake-like layers after a few hours, so make it in the morning for dinner. Meringue on top or whipped cream? That question has started family arguments.

You will need: 3/4 cup sugar, 1/3 cup flour, a pinch of salt, 3 cups milk, 3 egg yolks, 2 tsp vanilla, 45 vanilla wafers, 5 ripe bananas (sliced), whipped cream for topping.

How to make it: 1. Whisk the sugar, flour and salt in a saucepan, then the milk and yolks. 2. Cook over medium heat, stirring, until thick, about 10 minutes. 3. Stir in the vanilla. 4. Layer wafers, bananas and warm custard in a dish, repeating twice. 5. Chill at least 3 hours. 6. Top with whipped cream before serving.

Puppy Chow, Back of the Box Recipes Kids Shake in a Bag

Chocolate and peanut butter melted together, poured over crispy cereal squares and shaken in a bag of powdered sugar. Some call it muddy buddies, some call it puppy chow, and the recipe came from the cereal box. It is a favorite holiday gift and the snack everyone sneaks from the bowl. What does your family call it?

You will need: 9 cups square rice cereal, 1 cup semisweet chocolate chips, 1/2 cup creamy peanut butter, 1/4 cup butter, 1 tsp vanilla, 1 1/2 cups powdered sugar.

How to make it: 1. Put the cereal in a large bowl. 2. Microwave the chips, peanut butter and butter 1 minute, then stir until smooth. 3. Stir in the vanilla. 4. Pour over the cereal and stir gently to coat. 5. Pour into a large zip bag with the powdered sugar. 6. Seal, shake well and spread on wax paper to cool.

Pineapple Upside-Down Cake From the Pineapple Can

Pineapple upside-down cake became a hit once canned pineapple rings showed up in American pantries, and the recipe has lived on the label and in church cookbooks ever since. Brown sugar and butter melt into a glossy caramel under the fruit. Flip it out warm and watch everyone gasp. Cherries in the middle: yes or no?

You will need: 1/4 cup butter, 1/2 cup brown sugar, 1 can (20 oz) pineapple slices (drained, juice saved), maraschino cherries, 1 1/3 cups flour, 2/3 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/3 cup soft butter, 1 egg, 1/2 cup pineapple juice, 1 tsp vanilla.

How to make it: 1. Heat the oven to 350 F. 2. Melt 1/4 cup butter in a 9 inch round pan and sprinkle with brown sugar. 3. Arrange the pineapple rings and cherries on top. 4. Beat the remaining ingredients into a smooth batter. 5. Spread over the fruit and bake 40 to 45 minutes. 6. Cool 5 minutes, then flip onto a plate.

Strawberry Poke Cake From the Gelatin Box

Poke cake was all the rage in the 1970s, and it is still the cheapest way to make a dessert look like a party. Bake a white cake, poke holes all over it, then pour on bright strawberry gelatin so it soaks in red stripes. Cool whipped topping finishes it off. Which flavor would you pick: strawberry, lime or cherry?

You will need: 1 box white cake mix (plus eggs, oil and water on the box), 1 box (3 oz) strawberry gelatin, 1 cup boiling water, 1/2 cup cold water, 1 tub (8 oz) whipped topping, 1 cup sliced strawberries.

How to make it: 1. Bake the cake in a 9×13 pan as directed and cool 15 minutes. 2. Poke holes all over with a fork or wooden spoon handle. 3. Stir the gelatin into the boiling water until dissolved, then add the cold water. 4. Pour slowly over the cake. 5. Chill 3 hours. 6. Spread with whipped topping and add strawberries.

Corn Casserole From the Corn Muffin Mix Box

Creamy, sweet and spoonable, corn casserole is the Thanksgiving side people go back for twice. The famous version uses a small box of corn muffin mix, a can of creamed corn, a can of whole corn, sour cream and butter. One bowl, one pan, 45 minutes. It might be the easiest of all back of the box recipes for a holiday crowd. Is it a side or a dessert? You decide.

You will need: 1 box (8.5 oz) corn muffin mix, 1 can (15 oz) whole kernel corn (drained), 1 can (15 oz) creamed corn, 1 cup sour cream, 1/2 cup melted butter, 1 cup shredded cheddar (optional).

How to make it: 1. Heat the oven to 350 F and grease a 9×9 dish. 2. Stir all the ingredients except the cheese in a bowl. 3. Pour into the dish. 4. Bake 40 minutes. 5. Sprinkle with cheese if using. 6. Bake 5 minutes more until golden and set.

Spinach Dip From the Soup Mix Box

The cold spinach dip on the dry vegetable soup mix box has been the star of baby showers and holiday parties for decades. Spinach, sour cream, mayo and water chestnuts, chilled until the flavors blend. Serve it in a hollowed-out bread bowl the way grandma did. For more party ideas, see our game day snacks. Bread bowl or crackers?

You will need: 1 package (10 oz) frozen chopped spinach (thawed and squeezed dry), 1 envelope dry vegetable soup mix, 1 1/2 cups sour cream, 1 cup mayonnaise, 1 can (8 oz) water chestnuts (drained and chopped), 3 green onions (sliced), 1 round loaf of bread.

How to make it: 1. Squeeze the spinach very dry. 2. Stir the soup mix into the sour cream and mayo. 3. Fold in the spinach, water chestnuts and green onions. 4. Cover and chill at least 2 hours. 5. Hollow out the bread loaf and cut the inside into cubes. 6. Spoon the dip into the bread bowl and serve with the cubes.