Homemade breadcrumbs

Breadcubes in the food processer

There are certain things that we should probably not spend our hard-earned money on; and for the record I am not referring to shoes or purses, since those are usually, and most likely very wise purchases… I am referring to breadcrumbs. Why should we spend our money on what amounts to pulverized stale bread? It struck me one day while I was at the grocery store looking for, you guessed it…breadcrumbs. With all of the bread that goes through my house we are always winding up with pieces of bread that seem destined for the trash; ends of the loaves of sliced sandwich bread, that one last piece of Italian bread that no one ate (rare, but it happens), bread from the bakery that became stale in what seems like three hours, etc. Start saving all of this bread, why waste it? If you don’t have enough at the time to make a decent amount of bread crumbs, throw what you have into a large resealable plastic bag, remove as much air as you can, and put it in the freezer until you have enough bread. When you do have enough, take the bread out of the freezer the night before, put it in the refrigerator to defrost overnight. Then an hour before you are ready, put the bread on your counter to bring it to room temperature. Once you see how easy breadcrumbs are to make you will never need (or want) to buy them again. Here’s what you you’ll need: a large cookie sheet(s), food processor (you can get by with a rolling pin or a meat tenderizer if need be), bread and any seasonings you would like to use to flavor the breadcrumbs – and get creative! The stores only sell plain and Italian flavored breadcrumbs, what about spicy paprika breadcrumbs? Parmesan basil breadcrumbs? Lemon oregano breadcrumbs? You get the point…these breadcrumbs are a blank canvas – flavor them any which way you like.

First thing you will need to do it cut up your bread into one inch cubes or pieces.Bread cubes on cutting boardThen, place all of the cubed bread on your cookie sheet(s). Don’t crowd them to much otherwise they won’t brown properly and dry out. That’s pretty much what the cooking is for, drying out the bread, the light browning give a richness of flavor in the process.Cubed bread ready for the ovenBake at 350 degrees for about 15-20 minutes or until the bread cubes are browned lightly.Beautifully browned breadRemove from the oven and let the bread cool to room temperature. Add cubes into the food processor and pulse until you reach a desired consistency. You can add in seasoning now if you like, or leave them plain and add in seasonings as needed for different dishes.Perfectly pulverizedStore in an airtight container or jar until ready to use.Breadcrumbs

Some things to note:

•Only fill the food processor about ⅔ full at a time

•Place a dish towel over the food processor BEFORE you start pulsing otherwise you may have a little mess on your hands.

Here is used them to make Oregano tomatoes gratin – delicious!Oregano tomatoes gratin

Let me know if you come up with some creative flavor ideas – I’d love to hear from you…

Homemade breadcrumbs
Making homemade breadcrumbs is not only easy, but it's a great way to avoid wasting leftover bread - and it's fun!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 8 cups bread - cut into 1" cubes
  1. Preheat oven to 350 degrees
  2. Place bread cubes onto a large rimmed cookie sheet or jelly roll pan
  3. Bake for 15-20 minutes and until lightly browned
  4. Allow bread cubes to fully cool
  5. Place cooled bread into a food processer (don't use a mini one)
  6. Pulse until desired consistency is reached
  7. Pick out any large pieces that did not grind properly (these are pieces of bread that did not dry out enough)
  8. Add in any seasonings you desire and give it another pulse or two to combine
  1. Store in an airtight container until ready to use
Queen Bee's Kitchen http://queenbeeskitchen.com/
Homemade breadcrumbs start to finish


Spicy lemon aioli

Odds and ends..., Recipes | September 21, 2015 | By


Spicy lemon aioli

We’ve all heard of aioli’s. They are all over current restaurant menus – but do you really know what it is? An aioli is a wonderful creation from France, originating in Provence where it was used in a variety of ways including as a sauce for seafood. A classic French aioli, in its basic form, is simply garlic, sea salt, pepper, egg yolk, lemon juice and olive oil. First the garlic is crushed with a mortar and pestle and then emulsified with the egg yolk. After that salt, pepper and lemon juice are added and lastly olive oil is whisked in until you wind up with this delicious, creamy goodness that you will want to dip, smear and slather into and onto anything you can find.

As you may or may not have known or noticed, the base ingredients are quite similar to good old mayonnaise. Now traditional mayonnaise doesn’t pack the flavor that an aioli can, and by making your own you can control the flavor as well as the consistency; thicker for a spread and thinner for a dip or sauce. Here is a quick and easy way to wow your friends and family in just a few minutes…


Throwback Thursday

Throwback Thursday Pic

I found this great pic of my mom, niece and daughter while looking through old photos last evening. We had such a fun time all cooking together and this night really stands out. The inspiration for the cake was a bag of chocolate rocks that I found which later served as the fishbowl gravel. Just reminded me of all the fun times we had cooking and baking together as a family. Nothing is better than cooking with the people you love… Happy Throwback Thursday!  <3

Cannellini beans throw down

Cannellini bean throw down

Using canned beans is not only quick and easy, it is pretty much commonplace in American households. I always see dried beans in the supermarket and at specialty food stores and I, probably like many of you, passed them up for a quicker, more convenient option…canned beans. So I decided to find out for myself which of these two alternatives was: 1. better tasting, 2. better for you and 3. the most economical.  I love beans, they make whatever you are eating a lot heartier and healthier, they are after all packed with fiber and iron. But let’s face it, no one is going to take the time to cook beans from scratch unless they taste better and are better for you. So lets find out…


Reader’s Choice: Decide my next post

Recipes | August 14, 2015 | By

Check out the poll on the Queen Bee’s Facebook page and help decide what my next post will be about.  Voting closes at 5PM tomorrow. To vote go to: Queen Bee’s Kitchen on Facebook

question mark no white

 Thanks for participating in Reader’s Choice!

Blueberry tarragon vinaigrette

Recipes | August 10, 2015 | By

blueberry vinaigrette

Blueberries are at the peak of season in the summer, and while July is the official “Blueberry Month”, you can find delicious, plump, sweet blueberries from across the United States from May through August. Over the past few weeks, the blueberries in my area were not only very affordable but were packed with flavor. I picked up three pints and headed home to figure out what to make…


Keep those fresh veggie and fruit from going bad…

Informative | July 20, 2015 | By

Read this article on MSN today – have to admit, never heard of the trick for the berries! Going to give it a try, especially with raspberries, I feel like they are going bad before you even get home from the grocery store… click this link:  Tips for storing summer produce  and have a read!berry bowl


“Can you…guess the gadget?” has a winner…and it’s a tie!

Herb Mincer

Informative | March 28, 2013 | By

The answer to this month’s “Can you…guess the gadget?” is… herb mincer!  It is used to mince all kinds of fresh herbs quickly and easily.  I have already used it a few times to mince parsley and also basil.  My father got this for mincing fresh parsley over his clams casino dish.  
And the lucky winners are: Wendy K. from Chicago, IL and Dana M. from Seminole, FL. Email me at: QBKitchen@gmail.com to get directions on how to receive your prizes.

Congratulations to the winners and keep your eye out for the next “Can you…guess the gadget?”

Thank you to everyone for participating and guessing – this was a LOT of fun!

Can you…guess the gadget??? Winner gets a $5.00 Starbuck gift card!

Informative | March 20, 2013 | By

My dad, Fred Glockner, “lent” this to me three days before he passed away earlier this year.  When I saw this hanging on the pot rack above the stove in my parents kitchen, I grabbed it and brought it out back to ask him what it was (I was pretty sure I knew what it was but wanted confirmation). And as ill as he was, when I asked him, he face lit up and he started talking about a recipe he had made using this gadget.  You could tell by the look on his face that he was reliving making and enjoying this dish in his head. He was smiling and licking his lips as he spoke about it. It made me and my sister smile as well. It was that night I realized I got my love of cooking from my dad.  Funny, but I never realized that before. Thanks for that dad…

So what do you think this is used for?

I threw in a visual to show it's overall size a little better

I threw in a visual to show it’s overall size a little better

Send me your guess below – I’ll post the winner on my page in a few weeks – C’mon, give it a guess! The first person to send me the correct answer via leaving a reply in the comment section below (please go to: Can you…guess the gadget?? ) will win a $5.00 Starbucks gift card.

Make sure you subscribe to my blog so you will know if you won! See the right side of the Home page under “Follow the Queen Bee”.

Thanks for participating!

Easy-peasy homemade peanut butter

Peanut butter

Homemade peanut butter is a quick & easy money-saver that’s fun to make…

There was a short little article about making homemade nut butters in my local newspaper about a week or so ago. When I saw how ridiculously easy it is to make I couldn’t believe that I hadn’t done this before. I was now on a mission to make my own peanut butter so I ran up to the grocery store to grab a few ingredients. The peanuts happened to be on sale BOGO (buy one get one free) and I also had two coupons – score! I was excited just about making some yummy peanut butter, but now this was going to be a lot less expensive than buying a store brand – double score! When I returned home with the ingredients, I got out my food processor and literally in minutes I had delicious and creamy, homemade peanut butter – no banana was safe at this point. The texture was not the same as store bought PB, but I actually liked this better. It just tastes so fresh and natural, not “commercial and processed”. I put the remaining peanut butter in an airtight, hinged jar, wrote the date on the bottom and popped it in the fridge. And I am happy to report, nearly three weeks later, the peanut butter is not separated or hard-as-a-rock like many store-bought natural brands I have tried. This would be a great thing to do with kids and when placed in a decorative jar, it also makes a nice little gift for someone. I brought a jar over to my mom and she loves it. Here is all you need to do to have your own fresh peanut butter in minutes…


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