photo by Lisa MN

Many convenience foods are timesavers and often cheaper than their homemade counterparts. While many people rely on packaged foods, frugal folks know how to make their own. Some of the top convenience foods include condiments, cream-of-mushroom soup, syrup and box-mix brownies. The homemade versions can’t be beat in a taste test, so I’m sharing recipes and you can try them. Compare and decide for yourself whether you’ll choose prepackaged or homemade.

Brownies

10 graham crackers, broken in half (20 squares), divided
3/4 cup (1-1/2 sticks) butter or margarine
4 squares Baker’s unsweetened chocolate
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
2-1/2 cups miniature marshmallows
1 cup semisweet chocolate chips

Preheat oven to 350 F. Line a 13-by-9-inch pan with foil; grease foil. Place 15 crackers in pan, with sides slightly overlapping. Break remaining crackers into pieces. Microwave butter and chocolate squares in large microwave-safe bowl on high for 2 minutes; stir until chocolate is completely melted. Add sugar, eggs and vanilla. Mix well. Stir in flour. Pour over crackers in pan. Bake about 30 minutes or until toothpick inserted in center comes out with fudge-y crumbs. Do not overbake. Sprinkle with marshmallows and chocolate chips. Bake 3 to 5 minutes or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve. — Lisa, Minnesota

Peanut Butter

Place 1-1/2 to 2 cups of salted, roasted peanuts into the blender. Put the lid on and blend until desired consistency. If it’s too thick, add 1/2 teaspoon peanut oil at a time until it’s spreadable. Use a rubber spatula to scrape the sides. Makes approximately 1/2 cup peanut butter. Store in an airtight container in the refrigerator, and use within a week.

Maple Syrup

3 cups sugar
3 tablespoons molasses
2 teaspoons butter flavoring
1-1/2 cups water
1 teaspoon vanilla
1 to 2 teaspoons maple flavoring

Add all ingredients to saucepan, and bring to a boil. Stir until sugar dissolves and you get a rolling boil. Turn off burner but leave on stove until bubbling stops. — Sarah, Illinois

Cream-of-Mushroom Soup

8 ounces thinly sliced mushrooms
2 cups boiling water
3 chicken bouillon cubes or equivalent base or granules
2 tablespoons finely chopped onion
1/4 cup butter
3 tablespoons flour
3 cups milk
salt and pepper, to taste

In a large saucepan, combine mushrooms, boiling water, chicken bouillon and onion. Bring to a boil; cover and simmer for 20 minutes. Melt butter in another saucepan; blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add sauce to mushrooms, and season to taste with salt and pepper. — Michelle S., Massachusetts

Fresh Salsa

1/2 medium onion
3 cloves garlic, peeled
4 ripe Roma tomatoes, quartered
1/2 medium green bell pepper, seeded
1/2 jalapeno pepper, seeded
2 tablespoons lemon juice, fresh
cilantro, fresh, to taste
1 teaspoon salt
1 teaspoon black pepper

Place the metal chopping blade in your food processor. You will be using the pulse button on the food processor. Process the onion and the garlic cloves for 3 to 4 seconds until onion is finely chopped and mixed with the garlic. Do not overprocess. Add remaining ingredients. Pulse for no more than 3 to 4 seconds for delicious, chunky salsa.

Ranch-style Dressing

15 saltine crackers
2 tablespoons dried dill
1/4 cup onion powder
1/4 cup garlic powder
1 cup dried parsley
1/2 cup onion salt
1/2 cup onion flakes

Mix together all ingredients, and store in an airtight jar. To use, add 1 to 2 tablespoons mix to 1 cup milk and 1 cup mayonnaise or oil. — Diana, Wisconsin

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