Simple, Frugal, And Unpublished - So Many Recipes, So Little Time... Blog at - 135547

So Many Recipes, So Little Time...

Simple, Frugal, and Unpublished 
Nov. 7, 2009 9:00 pm 
Updated: Nov. 20, 2009 6:17 am
Now that we are able to share our unpublished recipes, I thought I'd blog one of the simplest.

I got tired of buying seasoned bread crumbs - seems I'm always needing them for a recipe (I fry far too often). I've always tossed dry bread into the food processor to make plain bread crumbs. Italian seasoned ones couldn't be that hard. It didn't take long to come up with a mixture that seems to work. I've used it in a number of recipes. Strangely enough, Allrecipes doesn't have a similar recipe published. Surely people would want this simple recipe, especially in light of the current economy. Why spend $4 on a package of crumbs when you can make your own for pennies?!? After all, most of us have all the ingredients on hand.

So, it starts with bread that's been either air dried or toasted in the oven until dry.

After it cools, toss it into the food processor and give it a spin - voila! Crumbs!


Here are the other ingredients - don't they look familiar? All measured out...


Add to the crumbs... Stir well to mix...


Done. Store them in an airtight container. I just keep reusing the last one I bought (might as well get my money's worth.)


Thanks for dropping by!

For exact amounts see my recipe Italian Seasoned Bread Crumbs

Nov. 7, 2009 9:22 pm
WOW! You are amazing!
Nov. 8, 2009 3:40 am
Saved your recipe, will definately be used in my house. Thanks Pam
Nov. 8, 2009 6:40 am
I really need to make large amounts of bread crumbs. Usually I'm stuck making it right before needing it and using the grater. Never even thought to food process to make crumbs. Me and my blonde moments.
Nov. 8, 2009 7:43 am
LOL Josephine. We all have those. :)
Nov. 8, 2009 9:46 am
I make them too. Nobody likes the end of the loaf of bread so I throw all my crusts in the freezer til I have enough. We use WW & it works wonderfully. I also store them in a baggie in the freezer after making them. Great post!
Nov. 8, 2009 10:51 am
Makes lots of 'cents' to me! I save my old bread for meatloaf, of course, but hadn't thought of freezing the extra - perfect plan, thanks so much for sharing. I agree, can't imagine why that recipe hasn't been published! Good luck.
Nov. 8, 2009 11:17 am
I've been doing this for years. Like SD above, I save the heels of all sorts of breads, and toss in the freezer. When I have enough, or am in need of crumbs, I just pull them out and oven dry them and just have at it. They are the easiest and tastiest things around. Love them and use them in all kinds of stuff.
Nov. 8, 2009 4:51 pm
I've been making my own since I got tired of the good but same old stuff. Now I used a combination of whatever crumbs fit my fancy at the moment: bread, cereal, panko, oatmeal. I don't bother to dry the crumbs if I'm using them right away. I always mean to but time gets away from me. Sometimes I resort to toasting them in the toaster. I use the mini-cuisinart for a couple of slices of bread, dried parsley, parmesan cheese, paprika and maybe a little garlic powder. I've also tried chopping smokehouse almonds in the mini-processor to add to a combination of panko and bread crumbs. It makes a very tasty coating for chicken. The crumbs in the bottom of a potato chip bag - especially the cheddar cheese ones - are great mixed with plain soft bread crumbs to use as a topping for casseroles. Don't forget the classic packaged dried onion rings that people use on the green bean casserole. They are also good when chopped and mixed with crumbs or just chopped for a coating for oven fried chicken.
Nov. 8, 2009 6:36 pm
Great ideas all! I usually add parm to the crumbs sometimes before using. Herbed breads make even tastier crumbs. I have half a loaf of wheat in the freezer just asking to be made into crumbs.
Nov. 8, 2009 9:07 pm
Great blog Pam! Thanks for making it super easy!
Nov. 14, 2009 8:49 pm
Fantastic. You just motivated me to try it out, instead of wasting the bread ends, or if it's not perfectly soft for sandwiches.
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About Me
I have three teenage sons who are picky eaters (especially the middle one). I try to cook things that they might enjoy trying, but they're not always willing to try new things. My husband started out a picky eater when we met back in 1986, but he's gotten much better and is willing to try ALMOST anything I make. In my spare time I teach second grade. I have introduced my students to cooking and/or new foods over the years.
My favorite things to cook
I love to try all sorts of new recipes, so I don't really have a favorite thing to cook. I enjoy using fresh ingredients from the garden and canning those ingredients to use year-round. I also enjoy baking treats for my second grade class. I'll try almost anything if I think my family will eat it. Of course, I've been known to try a recipe because I want to, whether they'll eat it or not.
My favorite family cooking traditions
I love making the pumpkin pies and other desserts for Thanksgiving. I always like to try one new dessert for each holiday. Baking Christmas cookies is a tradition that goes back as long as I can remember.
My cooking triumphs
I've made some pretty cool cakes for my boys' birthdays. They include a firetruck, baseball, football, and Pokeball. I've also used shaped pans to decorate everything from Barney and Elmo, Power Ranger, Jeff Gordon's #24 racecar, football helmet, a dog and dog house, a monkey, a giant cupcake, and a penguin. Some recent cakes have been a pizza, chef's hat, and Topsy-Turvy (Mad Hatter Cake.) The last one didn't collapse - that was a real triumph! One of my best triumphs has been teaching my boys to cook. They'll never go hungry.
My cooking tragedies
The first time I cooked a turkey I relied on my thermometer to tell when it was done. It wasn't.
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