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Mom On Timeout

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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Holiday Recipes / Christmas Recipes / Oatmeal Cranberry Cheesecake Bars

Oatmeal Cranberry Cheesecake Bars

November 17, 2013

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These Oatmeal Cranberry Cheesecake Bars are so incredibly delicious and can be made ahead of time to help with your busy holiday schedule!

Oatmeal Cranberry Cheesecake Bars are the perfect dessert for this holiday season! | MomOnTimeout.com

The holiday baking season is here! I am so excited for Thanksgiving and Christmas this year. We are hosting Thanksgiving (after several years off) and I am happily preparing our menu for the big day. I LOVE having my family over and making them something special. Too often the food I make for my blog is sent to Chris’s work the very next day and no one in my family really gets a chance to enjoy it.

I went with these Oatmeal Cranberry Cheesecake Bars because I LOVE bars and I happen to know that cranberries and cheesecake go very well together 🙂  I used the base from my Blackberry Crumble Bars and followed it with a smooth cheesecake layer. I topped the cheesecake with jellied cranberry sauce and then sprinkled on the remaining crumb mixture. Totally. Divine.

Oatmeal Cranberry Cheesecake Bars are the perfect dessert for this holiday season! | MomOnTimeout.com

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Oatmeal Cranberry Cheesecake Bars

These Oatmeal Cranberry Cheesecake Bars are so incredibly delicious and can be made ahead of time to help with your busy holiday schedule!
Course Dessert
Cuisine American
Keyword oatmeal cranberry cheesecake bars
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 30 bars
Calories 217kcal
Author Trish - Mom On Timeout

Ingredients

  • 15.25 oz yellow cake mix 1 box
  • 2 1/2 cups quick cooking oats
  • 3/4 cup butter melted
  • 8 oz cream cheese room temperature
  • 14 oz can sweetened condensed milk 1 can
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips
  • 16 oz jellied cranberry sauce
  • 2 tbsp cornstarch

Instructions

  • Preheat oven to 350 degrees.
  • Line 9x13 baking dish with parchment paper or grease with cooking spray.
  • Mix cake mix and oats in a large bowl.
  • Add melted butter and stir until crumbly.
  • Press two-thirds of the mixture onto the bottom of the dish.
  • Beat cream cheese in a mixer bowl until light and creamy.
  • Add sweetened condensed milk, lemon juice and vanilla and continue mixing until smooth.
  • Pour over crust.
  • Combine cranberry sauce and cornstarch in a small bowl.
  • Spoon over cream cheese mixture and gently spread out.
  • Sprinkle white chocolate chips over tops of cranberry sauce.
  • Sprinkle remaining crumb mixture over the top and press down gently.
  • Bake for 35-40 minutes or until center iss set.
  • Cool on a wire rack.
  • Refrigerate and cut into bars before serving.

Nutrition

Calories: 217kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 203mg | Potassium: 92mg | Fiber: 1g | Sugar: 21g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg

 

For all apple ideas, go HERE.
For all dessert recipes, go HERE.
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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

By Trish - Mom On Timeout November 17, 2013 Christmas Recipes, Dessert, Favorites, Holiday Recipes, Recipes, Thanksgiving, Thanksgiving Recipes

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Comments

  1. rose says

    November 25, 2015 at 6:13 PM

    Can I substitute rolled oats for the quick oats?

    Reply
    • Trish - Mom On Timeout says

      November 25, 2015 at 6:57 PM

      I haven’t tried it in this recipe Rose but in a pinch, I’d say go for it 🙂 Have a wonderful Thanksgiving!

      Reply
  2. laura says

    December 18, 2014 at 6:27 PM

    I use cartoon apple juice and carton broth for my stuffing recipe. And Thank you for your recipes and wonderful ideas…

    Reply
  3. Harmony B says

    December 31, 2013 at 8:02 PM

    We use carton chicken stock for everything from soup to mashed potatoes

    Reply
  4. Julie B says

    December 31, 2013 at 4:57 PM

    My favorite recipe to use the Cartons for is my Porkchops and Gravy in the crock pot.
    I use the Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup (12 oz).

    2 12 oz Pacific Organic Cream of Mushroom Condensed Soup Cartons
    4-6 pork chops, boneless (depending on how many people you are serving)
    1/2 packet Lipton Onion Soup Mix
    1 tbsp dijon mustard
    1/2 cup of milk

    1. Cook the porkchops fully, browning them in skillet.
    2. Place the cooked pork chops on the bottom of the crock pot.
    3. Turn to crock pot on high heat.
    4. Add in Cream of Mushroom soup cartons, dijon mustard, milk and lipton onion soup mix.
    5. Stir mixture.
    6. Cook for 4 hours, then serve with mashed potatoes or any other side dish you would like.

    I never have liked pork chops, however these are AMAZING! They are not tough, they fall apart, and I would recommend this!! It is SO good!
    Thank you for the giveaway!!

    Reply
    • Trish - Mom On Timeout says

      January 2, 2014 at 8:09 PM

      Julie! This recipe sounds fabulous!! I’d love to share it on the blog after I make it if that’s okay with you? Let me know!

      Reply
  5. Thomas Murphy says

    December 31, 2013 at 1:02 PM

    I use chicken broth in a container for my mom’s stuffing recipe.

    Reply
  6. Amanda Sakovitz says

    December 31, 2013 at 8:24 AM

    My recipe is chicken noodle soup with pepperoni and I use cartons of chicken stock.

    Reply
  7. Bert says

    December 30, 2013 at 12:42 PM

    Use pumpkin puree cartons to make this recipe:
    Pumpkin pie croissants
    All you need is croissant rolls, pumpkin puree, sugar and cinnamon.
    Spread the pumpkin puree over each croissant, roll them up, sprinkle them with sugar and cinnamon and bake as directed

    Reply
  8. Jennai says

    December 18, 2013 at 2:41 PM

    Here is my recipe using cartons
    Strawberry Coconut Water Smoothie:
    2 Cups frozen strawberries (1) 11.1 oz. carton Cocozia coconut water, 1 Tablespoon ground flax seed, 1-2 Teaspoons honey

    Reply
  9. Joyce Ray says

    December 14, 2013 at 6:03 AM

    I use boxed broth for making soup, gravy, or sauces. I make a couple of broth ice cubes from each carton, using my silicon mini cupcake “papers” for when the soup is too hot for the grandkids. They don’t water down the soup.
    And I have a plastic bowl that I keep in the freezer for most veggie peels when I make my own broth. We don’t compost, no garden, yet. When I have to use only 1/2 of a can tomato paste or anything, I freeze the rest by tablespoon dollops on silicone baking sheets, then when frozen, store in reusable bags or bowls.

    Reply
  10. Carolsue says

    December 12, 2013 at 3:56 PM

    I make After-Thanksgiving Turkey Tortilla Soup:
    3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
    This uses cartons AND leftover holiday turkey to save waste!

    Reply
  11. DESIREE H says

    December 7, 2013 at 5:40 PM

    I use Pacific Simply Stock Chicken in my soup recipe in the crock pot. I use two cartons of the stock, 3 cans cream of chicken soup, half a jar of Franks Red Hot, two tbsp of sour cream, shredded cheese and serve with cilantro on top! Its awesome! Especially if you like spicy!!

    Reply
  12. kristi@ishouldbemoppingthefloor says

    December 6, 2013 at 10:35 PM

    These sound fabulous! One smart entertaining tip I have is to have all finger food at parties…no plastic silverware to waste or real silverware to wash!

    And since there’s oatmeal in these, they can totally pass for breakfast, right?!? 🙂

    Fingers crossed that I win!! 🙂

    Reply
  13. Terry says

    December 6, 2013 at 9:44 PM

    I use carton chicken broth (1 carton) for my chicken and rice recipe! I do the rice (according to the directions on the back), cook the chicken (2 boneless skinless breasts) in the broth for 20 mins. Save a little bit of the broth and pour it in with the rice. Shred the chicken, add it to the rice. Then add diced jalapenos. It is awesome!
    Thanks for the giveaway-

    Reply
  14. Anna E. says

    December 5, 2013 at 7:32 PM

    When making cakes, I like to use a refillable oil mister rather than an aerosol can of spray. Cool cloth napkins are also my favorite decorations on the table.

    Reply
  15. Lyuba@willcookforsmiles says

    December 1, 2013 at 6:39 PM

    Oh my…this looks absolutely delicious!!

    Reply
    • Trish - Mom On Timeout says

      December 6, 2013 at 7:01 PM

      Thank you Lyuba!

      Reply
  16. Tonia says

    December 1, 2013 at 6:52 AM

    Sounds delicious, Trish! I’ll bet the combination of cranberry and cheesecake is amazing.

    Reply
    • Trish - Mom On Timeout says

      December 6, 2013 at 7:02 PM

      It really is Tonia! Thank you!

      Reply
  17. Leslie says

    November 24, 2013 at 5:13 PM

    When I run low on treats for my dog I grab a banana from the freezer and slice it up! He loves it and I don’t have to run to the store to get another box if treats!

    Reply
  18. Arlene Jones says

    November 24, 2013 at 11:23 AM

    I use cartons of chicken broth for soups. Our teen group at church does a game night around Christmas each year. They go to 5-6 different homes and play a game at each and have different foods at each place. For something easy for a group of 15-20 with little wasted, we do rotel dip in the crockpot and little smokies with a special homemade bbq sauce recipe a sweet little lady from my church back in Kentucky gave me.

    Reply
  19. Charlene says

    November 23, 2013 at 9:46 PM

    I have a carton of tomato sauce just waiting for me to turn it into baked bean. No recipe, just going to wing it. <3

    Reply
  20. latoya says

    November 23, 2013 at 7:53 PM

    When you invite people over for dinner, have to-go containers ready. At the end of the dinner, serve out the leftovers and give them to the guests in the to-go containers. Its a great way to keep the extra food from going to waste.

    Reply
  21. Maria says

    November 23, 2013 at 7:01 PM

    These bars look so good, and what a great way to use cranberry sauce! They sound so delicious!

    Reply
    • Trish - Mom On Timeout says

      November 24, 2013 at 6:56 AM

      Thank you so much Maria!

      Reply
  22. Darlene Wright says

    November 23, 2013 at 12:52 PM

    I use chicken broth in carton. The recipe is a chicken spaghetti casserole. I mix chicken broth and cream of mushroom soup. Next you pour it over your broken spaghetti noodles , I also mix in onions, red bell peppers and celery. Sprinkle cheese over top and bake. Yum.

    Reply
  23. CharityS says

    November 23, 2013 at 11:27 AM

    Tip: I always use Eco-friendly products to prepare and serve my food, and the containers are great for storing leftovers.

    Reply
  24. Mary Tingblad says

    November 23, 2013 at 9:59 AM

    Entertaining tip with little waste: Always make way more than you need. You can package up extra meals to send home with guests and also have lunches/dinners ready to go for yourself and your family.

    Reply
  25. Nadia says

    November 23, 2013 at 9:28 AM

    My smart tip is to store loaves of bread in your fridge. They last so much longer and it keeps you from throwing them away because they don’t get moldy! And they taste just as good as they did when you bought them.

    Reply
  26. Christina Haase says

    November 23, 2013 at 8:27 AM

    When I make pumpkin pies, I always seem to have a little of the filling left. Instead of throwing it out, I have some small baking dishes that I simply spray with cooking spray and fill. If you have a guest who is not fond of crust, you can simply give them an indiidual serving. Nothing is wasted!

    Reply
  27. Becca Hill says

    November 23, 2013 at 7:50 AM

    I don’t use the cartons because we don’t have many here. I don’t buy these things in cans either. I make my own pumpkin purée from pumpkins I get for super cheap after Halloween and then I freeze it or can it. I’ve also made my own chicken stock. Very little waste and I know exactly what went in my foods.

    Reply
  28. Beth Gallagher says

    November 23, 2013 at 7:45 AM

    I use chicken broth (Pacific, of course) to make a sort of cheesy chicken fricasee. MMmmmmmm….. Also a great appetizer for entertaining is steamed asparagus spears with wasabi mayonnaise dipping sauce! Yum. Delicious with no waste, and not even any leftovers! 🙂 Thanks so much for the chance to win, and for the good looking recipe too! Have a wonderful Thanksgiving!

    Reply
  29. Stephanie Henson says

    November 23, 2013 at 7:40 AM

    I use hollowed out fruit, vegetables and beads to put Dips and spreads in. It uses them up and looks good!

    Reply
  30. lori theisen says

    November 23, 2013 at 7:37 AM

    I use the Pumpkin Puree to make a Pumpkin Fluff Dip
    Ingredients

    16 ozs pumpkin puree
    8 ozs cream cheese, softened
    1 cup brown sugar
    14 ozs sweetened condensed milk
    1 tsp vanilla ? Tasty tip
    1 tsp cinnamon ? Tasty tip
    1 tsp nutmeg

    Reply
  31. Heather says

    November 23, 2013 at 7:34 AM

    I make fresh vegetable soup using broth and vegetables from the garden!

    Reply
  32. Heather says

    November 23, 2013 at 7:18 AM

    Love chicken and veggie broth for soups or cooking rice, etc. The reclosable tetras make it so easy to use what you need and keep on hand in the fridge.

    Reply
  33. Kim Turner says

    November 23, 2013 at 7:15 AM

    I love using carton chicken or beef stock. They are resealable so what I don’t use I can put in the fridge and it won’t go waist. I use it for cooking rice to give it extra flavor instead of water as well as for stuffing,gravy’s. And a great thing I do with left over pie dough is I roll it out and sprinkle cinnamon/sugar or I’ll spread some jam on it. Cut it into strips and roll them up and bake them. Awesome little mini snacks.

    Reply
  34. Vicki says

    November 23, 2013 at 7:10 AM

    I use the reusable grocery bags. Some stores give you credit for bringing your own bags too.

    Reply
  35. fahey says

    November 22, 2013 at 2:52 PM

    Being an Aussie married to a Yank 🙂 our Thanksgiving table holds a pumpkin cheesecake instead of the traditional, pumpkin pie. Organic pumpkin puree, smooth white baked cheesecake, marbled together are irresistible atop a gingernut snap biscuit base. YUM!

    Reply
  36. Lauren says

    November 22, 2013 at 8:44 AM

    Buying items such as dried beans and grains in bulk allows you to save waste on aluminum cans and boxes. You can buy a large amount and place in reusable containers when you get home, plus the dried items stay good for ages!

    Reply
  37. Sandie Gilmer says

    November 21, 2013 at 8:01 PM

    I always use cartooned chicken broth in place of water with rice. It’s delish! Sandie.renwick@gmail.com

    Reply
  38. Christy Spurlock says

    November 21, 2013 at 6:49 PM

    I use chicken broth in a carton instead of water when making my rice. Added flavor.

    Reply
  39. Amy S says

    November 21, 2013 at 1:15 PM

    I would make a pumpkin cheesecake!

    Reply
  40. Debbie M. says

    November 20, 2013 at 4:47 PM

    My “smart” tip is to make sure you have plenty of dish towels on hand in the kitchen while preparing your meal so you aren’t tempted to grab a paper towel to clean up a spill or dry off a dish.

    Reply
  41. Ashley H says

    November 20, 2013 at 2:07 PM

    I use beef broth from a carton to make my pot roast.

    Reply
  42. Jen Naus says

    November 19, 2013 at 6:09 PM

    This looks so yummy! I use cartons of chicken and beef broth also. I’ve never seen pumpkin, cranberry or anything else in cartons. I will be on the look out from now on. Thanks for the tip!

    Reply
  43. Libby D says

    November 19, 2013 at 10:41 AM

    I use carton of broth (chicken or beef) when I’m cooking soups. I love that if I don’t use the entire carton, I can put it in the fridge for next time and not have to worry about the can tipping over, etc.

    Reply
  44. Neiddy says

    November 19, 2013 at 9:10 AM

    I would make a delicious and easy breakfast for my family using the pumpkin puree carton.
    Pumpkin Chocolate Chips pancakes:
    2 cups baking mix,2 large eggs,1-1/4 cups milk,1/2 cup pumpkin puree, 1/3 cup mini-chocolate chips, 2 tbsp. sugar, 1/2 tsp. cinnamon.
    Whisk all the ingredients together and cook until the pancakes are golden brown

    Reply
  45. cynthia G says

    November 18, 2013 at 7:19 PM

    I would make E’Touffee using Chicken Broth from a carton as my base for my sauce 🙂

    email: cindygaarder at gmail dot com

    Reply
  46. Jennifer Reed says

    November 18, 2013 at 6:57 PM

    My smart entertaining tip to produce less waste is to use aluminum canned drinks instead of plastic bottles. Aluminum is a much easier recyclable material than plastic.

    Reply
  47. Sonja says

    November 18, 2013 at 6:04 PM

    Now that’s a nummy looking recipe that I will be trying for the holidays. I love that you are an organic person, as am I. I can’t imagine feeding my family all those lovely pesticides…so therefore, I bought a Cuisineart ice cream maker and make my own ice cream with all organic ingredients. My grandkids now come over every Sunday afternoon because they know grandma is making dessert! The recipes this comes with are simple, easy and the kids say they have never tasted better ice cream.

    Reply
  48. Kelsey m says

    November 18, 2013 at 5:33 PM

    When there is extra pie crust, sprinkle it with cinnamon and sugar for a little pre-dinner snack:)

    Reply
  49. Nikki says

    November 18, 2013 at 2:46 PM

    I make simple chicken and dumplings with half a carton of chicken broth, water, and a canon chicken. Then I mix bisquick with milk and drop in dumplings. So quick and yummy!!

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:04 PM

      Sounds delicious Nikki – good luck!

      Reply
  50. Brooke Meyer says

    November 18, 2013 at 10:14 AM

    I always use egg whites in a carton. It’s less waste (both in egg shells and in egg yolks because I’d throw them away otherwise). It also is a big waste saver when it comes to making angel food cake from scratch. 10-12 eggs with the shell & yolks thrown away is a waste!

    Reply
  51. Julie says

    November 18, 2013 at 9:52 AM

    I use chicken broth in carton in my stuffing

    Reply
  52. Gina says

    November 18, 2013 at 7:48 AM

    Love their products- just picked up a bunch of the chicken stock yesterday for crock pot meals & gravy.

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:06 PM

      Sounds delicious – can I come over?? Thanks Gina!

      Reply
  53. Wild Orchid says

    November 18, 2013 at 4:26 AM

    I love to make chicken noodle soup with the chicken broth straight from the carton!

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

    Reply
  54. Lou says

    November 18, 2013 at 1:25 AM

    I do a mega salad with canned chickpeas, canned corn, and canned black olives, along with tomatoes, red pepper, sweet onion, etc.

    Reply
  55. Meryl says

    November 18, 2013 at 1:24 AM

    Soup with canned low sodium chicken broth, canned navy beans, canned whole tomatoes. and frozen, thawed spinach with sauteed garlic and onion.

    Reply
  56. Brenda A. says

    November 17, 2013 at 11:21 PM

    I love using the broth that comes in cartons. I can save the rest or freeze it when it won’t be used soon.

    Reply
  57. Jennifer Z says

    November 17, 2013 at 11:09 PM

    I use the carton buttermilk to make waffles. It’s actually Alton Brown’s recipe. Very simple:

    2 cups flour
    1 t baking powder
    1/2 t baking soda
    pinch salt

    3 tablespoons sugar
    3 eggs, beaten
    4T butter, melted
    2 c buttermilk.

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:07 PM

      Oooh that sounds great Jennifer!

      Reply
  58. Adrienne Yancey says

    November 17, 2013 at 11:06 PM

    I love having carton smart pumpkin on hand for pumpkin pancakes, overnight oats, and smoothies!

    Reply
  59. Amalia J says

    November 17, 2013 at 10:51 PM

    One of my favorite meals here lately is what my husb. made yesterday: quinoa cooked with Pacific veg. broth and leftover rotisserie chicken & fresh vegetables– delicious soup! (btw, we also are using Pacific almond milk right now & that will go into the kidlets’ oatmeal in the a.m.) I would love to use Pacific 6cran. sauce & pumpkin from cartons!

    Reply
  60. Gloria Guajardo says

    November 17, 2013 at 10:33 PM

    If we have friends over for a barbecue and we have some leftovers I use those yo prepare lunch for the next Day!

    Reply
  61. DEBIJOT says

    November 17, 2013 at 8:54 PM

    I use carton chicken broth for my dressing – crumbled corn bread, chopped onions, chopped celery, 2 raw eggs, salt, pepper and sage.

    Reply
  62. Amanda S. says

    November 17, 2013 at 8:34 PM

    I use chicken stock from a carton, cream, canned tomatoes, linked sausage, cheese, veggies & pasta to make delicious 1 pot dinner! Why throw out that empty Carton when you can clean it, wrap in paper, and let your toddler decorate it, then use as a marker/Crayon/scissor holder!

    Reply
  63. Jenn@eatcakefordinner says

    November 17, 2013 at 8:33 PM

    Your bars look amazing! I love to use cartoned almond milk to make smoothies along with some frozen fruit.

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:09 PM

      Thank you Jen! Love almond milk in smoothies!

      Reply
  64. Nici says

    November 17, 2013 at 8:31 PM

    Wowzers! Trish, these bars sound absolutely divine! Thanks for sharing with us!
    Blessings,
    Nici

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:10 PM

      Thank you Nici!

      Reply
  65. Diane @ Vintage Zest says

    November 17, 2013 at 8:28 PM

    I use all of my vegetable scraps and peels for composting!

    Reply
  66. Gina Guthrie says

    November 17, 2013 at 8:28 PM

    I love to make a quick soup using ingredients that I have in cartons and cans, i.e. beans, broth, veggies.

    Reply
  67. S^3 says

    November 17, 2013 at 7:55 PM

    Make a whole chicken so you can make make multiple meals.

    Reply
  68. Danielle says

    November 17, 2013 at 7:39 PM

    I like to use fresh produce when entertaining. Very little waste with fruit and veggie trays!

    Reply
  69. Simone says

    November 17, 2013 at 7:01 PM

    I’m stoked to try these bars!!! My favorite “smart” entertaining tip is to use pretty washable cloth napkins and use fruits or veggies as the platter to serve in 🙂

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:13 PM

      Thank you Simone and good luck!

      Reply
  70. Lauren C. says

    November 17, 2013 at 6:45 PM

    Not just for entertaining, but for our everyday meals we use real plates, glasses, cups, silverware etc. We do have a roll of paper towels in the kitchen but use dish towels to dry hands, and another to dry dishes. To get ready for company, windows and mirrors are dried with recycled newspaper for a sparkling finish. When cooking, fresh is best. Shopping for fresh fruits and vegetables and always using reusable bags helps the environment. I always used the carton chicken broth instead of butter in our mashed potatoes. My daughter enjoys Butternut Squash soup in the carton. I haven’t seen the cranberry sauce in a carton yet, but now I’m going to hunt it down. 🙂 Personally, I think that foods that are in cartons taste better than from a can too!

    If I win, my charity of choice would be Epiphany Center in San Francisco. The Epiphany Center is 161 years old and provides client-centered care to a diverse population of children, women, and families who are the most vulnerable in our society. Our purpose is to strengthen family life and to enhance the physical, social-emotional, intellectual and spiritual growth of each person in our care.

    Thank you to Carton Smart and you, Trish for this opportunity!

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:13 PM

      Love all these great tips Lauren! Good luck!

      Reply
  71. Claudia says

    November 17, 2013 at 6:32 PM

    I use cartoon chicken broth to make mashed potatoes I cut the potatoes on small chunks and boil with chicken broth until the potatoes get soft and the broth reduces enough to use the broth to mashed the potatoes add salt and paper to taste no need to add butter, I also make mexican rice,

    Reply
  72. Tabitha Arguelles says

    November 17, 2013 at 6:13 PM

    If we make too much masa for tortillas for dinner, we like to reserve some for dessert as bunuelos. Then you have dessert without much extra effort!

    Reply
  73. Kirsten says

    November 17, 2013 at 5:58 PM

    My favorite way to use chicken broth is to make chicken noodle or chicken and rice soup in my crock pot. It’s SUPER easy and leaves your house smelling delicious.

    Reply
  74. Shelly T. says

    November 17, 2013 at 5:58 PM

    We use chicken broth in a carton for soups. My daughter loves it!

    Reply
  75. Jessie C. says

    November 17, 2013 at 5:49 PM

    We like using carton miso broth to make quick noodle tofu soup.

    Reply
  76. Janet M. says

    November 17, 2013 at 5:31 PM

    I love to use fruit, veggies, or bread as my serving containers. Lots less waste and less dishes to wash.

    Reply
  77. heather says

    November 17, 2013 at 5:23 PM

    I use the carton chicken stock in my chicken vegi potato crockpot resipe

    Reply
  78. Dawn says

    November 17, 2013 at 5:23 PM

    Always looking for better ways to cook for our
    Environment. Using chicken broth in box
    packaging is a great start. Better than in
    the can for my chicken and dressing recipe.

    Reply
  79. Bryn says

    November 17, 2013 at 5:21 PM

    I hate the foam trays that meat is packaged on so I always buy meat in bulk and repackage in recyclable foil and freeze. Each time we do this we are avoiding at least four foam trays.

    Reply
  80. Kristen says

    November 17, 2013 at 5:18 PM

    I’ve been making my own coffee creamer with half and half. Saves money too. 🙂 I also add heavy cream to my homemade sauces, alfredo and red sauces.

    Reply
  81. Steph @ Crafting in the Rain says

    November 17, 2013 at 5:15 PM

    Finger foods are great for making little waste, because you don’t need all the utencils…but maybe more napkins…perhaps it’s a toss up 🙂

    Reply
  82. Lisa Cameron says

    November 17, 2013 at 5:01 PM

    I use carton chicken/veggie/beef stocks in soups and sauces. My favorite White Bean and Kale Soup only uses 1 carton and 1 can (recyclable) plus a ton of veggies. It’s delicious and there is very little waste. I’m looking forward to trying the Oatmeal and Cranberry bars. They look yummy!

    Reply
  83. Debbie Jackson says

    November 17, 2013 at 4:58 PM

    carton pureed pumpkin is perfect for my pumpkin rolls

    Reply
  84. Gloria says

    November 17, 2013 at 4:57 PM

    The pumpkin would be great in cookies.

    Reply
  85. Dawn Paa says

    November 17, 2013 at 4:56 PM

    I use the Swanson’s chicken broth in the cartons. I buy them at Sam’s club and get 3 at a time. I love using them for making (boiling) the spaetzles before I add them to my chicken and spaetzle soup. This add so much extra flavor to them.

    Reply
  86. Shelby says

    November 17, 2013 at 4:52 PM

    My entertaining tip is just to skip on the paper plates, silverware, plastic cups and paper napkins. It causes SO much waste! Use cloth napkins and dinnerware you can wash and reuse! It not only reduces waste, it saves money. All of that disposable stuff really adds up!

    Reply
  87. Laura Barrera says

    November 17, 2013 at 4:51 PM

    I use boxed chicken broth in so many different recipes. I use it to cook rice, I cook many meals in my crock pot using boxed chicken broth, I use it cook soups and stews, and I also like to cook it with fresh kale for a nice veggie soup. I always have a couple of extra boxes of chicken broth in my pantry.

    Reply
  88. Jacqueline M says

    November 17, 2013 at 4:51 PM

    I always grab cartons of sweet potato soup to use as a base for my curry stir fry. I love the taste of the sweet potatoes in curry.

    Reply
  89. gayle honnold says

    November 17, 2013 at 4:51 PM

    I don’t have anything new, we use real tableware to reduce paper and plastic waste, I often use veggies as dip bowls, friends with rabbits get veggie waste, leftovers go home with guests in glass dishes and I plan on looking forthe Pacific products at my grocery stores. I cannot wait to try the Oatmeal Cranberry Cheesecake Bars, they contain all my favorites!

    Reply
  90. Shannon says

    November 17, 2013 at 4:48 PM

    Our area hasn’t gotten into cartons much except for milk and Broths. I love using the cartons because there is so much less waste. Love your sites, caring and recipes.

    Reply
  91. DeniseG says

    November 17, 2013 at 4:47 PM

    Aluminum foil! It’s recyclable; cling wrap is not. Use it for storage/leftovers instead. You can even use it for prep…makes cleanup easy peasy. (Just rinse off any crazy sauces or baked-on cheese, etc first!)

    Reply
  92. MaryB says

    November 17, 2013 at 4:46 PM

    I have never seen the jellied cranberry sauce in a carton! I will be looking for it. My tip is to use chicken stock or broth to cook quinoa, rice or noodles for extra flavor boost and use the remaining broth or stock in the carton for soup.

    Reply
  93. lori w. says

    November 17, 2013 at 4:44 PM

    My homemade icing is made with a carton of heavy whipping cream, vanilla, powdered sugar and cream cheese. Best on chocolate cake.

    Reply
  94. Mami2jcn says

    November 17, 2013 at 4:43 PM

    We use chicken broth from cartons to make homemade chicken noodle soup.

    Reply
  95. Danielle says

    November 17, 2013 at 4:37 PM

    I use 1 carton pacific cream of mushroom soup with i large onion and 1 1/2 pounds of stew meat combined in my crock pot for 3 hours on low. add sour cream and serve over buttered noodles. ( you can add more mushrooms as well)

    SO GOOD!

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:26 PM

      That does sound good Danielle – yum!

      Reply
  96. Kari Applegate says

    November 17, 2013 at 4:34 PM

    I use cartoned chicken broth to cook rice instead of water, gives it better flavor!

    Reply
  97. JEFF TAYLOR says

    November 17, 2013 at 4:29 PM

    I would make chicken vegetable soup! The chicken stock is in a carton. Then just add canned (or prepared) chircken , noodles, and canned veggies. There is no waste because it makes a great to-go lunch and is easy to reheat!

    Reply
  98. Kari Applegate says

    November 17, 2013 at 4:28 PM

    I use cartoned chicken broth to cook my rice instead of water. Gives it flavor!

    Reply
  99. Corinne Downey says

    November 17, 2013 at 4:23 PM

    I just made corned beef and cabbage soup! After boiling the corned beef for 2 hours, I strained the broth, added onion, carrots, cabbage, potatoes and a 28 oz carton of chicken stock. Delicious!!!

    Reply
  100. Alicia K says

    November 17, 2013 at 4:22 PM

    a smart tip on producing less waste is to buy things in bulk. bulk items usually use less packaging

    pixystik4u at gmail dot com

    Reply
  101. ELIZA ELLIOT says

    November 17, 2013 at 4:20 PM

    Oooh, this looks so yummy – I am going to have to try it! My smart tip to reduce waste is to use veggies as bowls for dips and other snacks. We also use real plates to lesson the waste of paper products and cloth napkins add a special touch as well. truckredford(at)Gmail(dot)com

    Reply
  102. Jess says

    November 17, 2013 at 4:20 PM

    I would use some of that chicken stock with some leftover chicken, veggies, and homemade egg noodles for some chicken noodle soup!

    Reply
  103. Jeanette says

    November 17, 2013 at 4:15 PM

    Love anything easy to prepare in advance so you can more time with your company

    Reply
  104. ToriGrace says

    November 17, 2013 at 4:14 PM

    When putting watermelon in a fruit salad, a cute and useful tip is to use the hollowed out half of the watermelon for a bowl. My mom always cut it to make it look like a basket when I was a kid. Its a creative way to make use of the WHOLE watermelon!

    Reply
  105. Dorothy @ Crazy for Crust says

    November 17, 2013 at 4:12 PM

    I so love that you put a crumble on top! For my tip, I love to use extra pie crust to make cookies instead of throwing it away! 🙂

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:27 PM

      Thanks Dorothy!

      Reply
  106. SalBug says

    November 17, 2013 at 4:04 PM

    I like using veggies as appetizer containers – – seasoned creamed cheese in mini bell pepper halves, broiled half tomatoes filled with rice and cheese, tortilla chip ‘scoops’ filled with taco ingredients, etc.

    Reply
  107. D SCHMIDT says

    November 17, 2013 at 3:48 PM

    I love to use the cartons of pumpkin in pancakes, waffles and cheesecakes! I use the cartons of broth in casserole recipes and to cook my vegetables (gives them a lovely flavor)

    Reply
  108. Nancy says

    November 17, 2013 at 3:43 PM

    Another way to entertain with little waste is to purchase fruits and veggies at the farmer’s market. You can use fabric tote bags and have little to no packaging at all. Also use trimmings from your veggies to make veggie broth.

    Reply
  109. Mary-Clay @ Cooking with the King says

    November 17, 2013 at 2:43 PM

    I always use cartoned chicken/veggie broth to make risotto!

    Reply
  110. Lisa Brown says

    November 17, 2013 at 2:10 PM

    Carton pureed pumpkin is perfect to use in a pumpkin spiced smoothie, or to use in a pumpkin cheesecake.
    jslbrown_03 at yahoo dot com

    Reply

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