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Tuesday, February 21, 2006

White Garlic Pizza

Homemade cheese sticks!

White Garlic Pizza
1 (12 inch) pizza dough of your liking
8-10 ounces shredded Mozzarella Cheese
3 Cloves garlic, put through garlic press (more if you like)
Romano or parmesan cheese to taste
1 T Olive oil

Cook pizza dough in a 425 degree oven for 5 minutes. Spread olive oil mixed with garlic over dough with a brush. Sprinkle with Romano or Parmesan cheese to your taste. Top with Mozzarella. Bake at 425 degrees for apporximatley 15 min or until lightly brown.

Master Pizza Dough

Master Pizza Dough
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.

3 to 3 1/2 cups all-purpose flour(of half white and half whole wheat)
1 package FLEISCHMANN'S RapidRise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130*F)
2 tablespoons olive or vegetable oil

In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. Bake at 400*F for 15-20 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Saturday, February 18, 2006

The Grand Salsa Experiment: Black Bean Variety


3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can of white shoe peg corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish


Just mix it up in a bowl and stick in the fridge. Sometimes I add some balsamic vinegar, or sometimes chile powder, I like those small cans of green chile too, and in some stores you might find a bottle of cactus sliced which is also good to add.

Salsa can be a grand experiment just start adding things. Basil is good, garlic powder, a dash of olive oil, and I might just try throwing in some chopped mint leaves sometime. If you try the mint leaves let me know, you might just save me from a bad experiment.

Monday, February 13, 2006

Red Velvet Cake

This is a wonderful cake from a dear friend Brenda. Would be super cute baked in heart shaped pans for Valentine's Day.

Red Velvet Cake
2 1/2 cups SELF-RISING flour
1 cup buttermilk
1 1/2 cups vegetable oil
1 tsp. baking soda
1 tsp. vanilla
1/4 cup (two 1-ounce bottles) red food coloring
1 1/2 cups sugar
1 tsp. unsweetened cocoa powder
1 tsp. white vinegar
2 large eggs


1 1/3 sticks butter, softened
10 oz. cream cheese, softened
1 (1 lb.) box confectioners' sugar
2 cups chopped pecans(optional)

Preheat oven to 350 F. In large mixing bowl, combine all cake ingredients with an electric mixer until well blended. Spray three 9" round cake pans with non-stick cooking spray. Pour batter equally into the 3 pans. Bake for 20-25 minutes. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to the wire racks to cool completely.
Meanwhile, make the frosting. Combine butter, cream cheese & confectioners' sugar in a medium bowl. Beat until fluffy, then fold in 1 1/2 cups pecans. Once cake layers are completely cooled, frost between layers of cake, top and sides. Decorate top of cake by sprinkling the remaining 1/2 cup of chopped pecans. Refrigerate at least 1 hour before serving. Makes 10-15 servings.

Sunday, February 12, 2006

Jeff's Southwest Dip


16 oz package of mild sausage (I like the kind with sage in it, but that is optional)
1 package of Philly cream cheese (you can use the Neufchatel fat free kind)
1 can of RoTel Original chilies (Use the hotter varities if you are into pain)


Brown & drain sausage

Melt cream cheese into sausage

Stir in the chilies.

Put in a bowl

Dip with Tostitos chips.

Get fat :)

For bigger parties, or for those wishing to get really fat, just double or triple all ingredients.

Friday, February 10, 2006

Gingerbread hotcakes with applesauce

These are soo good on a cold morning to really wake you up!

Gingerbread hotcakes with applesauce
from Family Fun magazine

1 cup plus 2T flour
1/3 cup fine yellow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ginger
1/2 tsp each: nutmeg, cinnamon, and cloves
1/4 tsp salt
2 large eggs
3/4 cup sour cream
3/4 cup milk (can use soy)
1/4 c oil, plus oil for the pan
1 1/2 T molasses
1/2 tsp. vanilla

Sift together flour, cornmeal, baking powder, soda, spices, and salt in large bowl. Set aside. In a separate bowl whisk eggs until frothy. Then whisk in sour cream, milk, oil, molasses, and vanilla. Make a well in the dry ingredients and add the liquid, whisking the batter until smooth. Set aside for 5 minutes. Heat pan or griddle with a thin layer of oil. Ladle on 1/3 cup batter and cook 2 minutes or until golden on each side. Serve with soft butter, warm maple syrup, and applesauce

Savory Tomato Soup

Tomato soup and a grilled cheese sandwich anyone?

Savory Tomato Soup

2-4 cups fresh or canned tomatoes, chopped/diced
1/2 cup celery
1/4 onion
1 stick butter
4 cups milk
7 T flour
Salt, pepper, garlic powder to taste

Cook tomatoes, celery, onion, and spices for 20 minutes over medium/low heat in a large skillet until tender and well incorporated. In the meantime in a large saucepan, melt 1 stick of butter, whisk in 7 tablespoons of flour, cook for a minute or so and then slowly add 4 cups milk, simmer until thick. This happened pretty quickly with all of the flour. Add tomato mixture and you have soup!

Condensed Soup Mix

It is great to make your own condensed soup mix since it makes your soups
taste better and is much cheaper than buying the canned. It also contains 1/3 less calories and sodium than store bought condensed soup. You can make this any flavor you desire. Just add a different flavor of bouillon granules. Makes 9 servings.

Condensed Soup Mix

2 cups nonfat dry milk powder
3/4 cup cornstarch
2 tablespoons dried minced onion
1/2 teaspoon ground black pepper
1/4 cup chicken bouillon powder
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme

Using an air tight container combine dry milk, cornstarch, onion flakes,
pepper and chicken bouillon. If desired also add basil and thyme. Mix well
and store in the refrigerator or freezer. When using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened.

Baked Potato Soup

Perfect for a cold winters day!

Baked Potato Soup
4 large baking potatoes
3/4 tsp. salt
2/3 cup flour
4 green onions, chopped(optional)
1 1/4 cup shredded cheese
1/4 C of sour cream
2/3 cup margarine
6 cups of milk(or hald milk and half chicken broth)
1/2 tsp. of pepper
12 slices of bacon chopped

Wash and prick potatoes. Bake at 400 for one hour or until done. Use a food processor to mash potatoes. Melt margarine in a large saucepan over low heat. Add flour and stir until smooth. Cool one minute, stirring constantly. Add 6 cups of milk/broth gradually. Cook over medium heat until thick and bubbly. Add potato pulp, salt, pepper and 2 tablespoons of green onions, 1/2 cup of bacon and 1 cup cheese. Cook until throughly heated and then add sour cream. If needed you can add milk for desired thickness. Serve with rest of bacon, chives and cheese.

Chicken Caserole

Chicken Caserole

4 to 6 pieces of chicken
1 can of chicken cream soup
1/2 can of water
1 package of frozen vegetable
1 to 2 cups of cheddar cheese

1. Cut up your chikcen
2. Pour the soup over it
3. Add the veggies
4. Pour the cheese over it.
5. Cook at 350 for an hour
5. Serve with noodles, rice, or stuffing.

Southwest Chicken CrockPot

This is from memory!
Easy & Yummy

2-3 cups of salsa
1 can of black beans (drained & rinse)
1 can of corn
2 big pieces of split chicken breast
or 4 to 6 pieces of chicken

1. Dump everything in the crock pot, set the temp to Medium.
2. Let it cook 4 to 5 hours.
3. Chicken will fall right off the bone
4. Serve with burrito shells or chips. Get out toppings like cheese. Dinner is ready!

Pumpkin Spice Bread

Pumpkin spice bread - (otherwise known as thrasher bread LOL)

3 c. sugar (crazy I know but what d'ya do)
1 c. vegetable oil
4 eggs, lightly beaten
1 can (16 oz.) solid pack pumpkin (and make sure you don't slice your fingers open on the lid )
3-1/2 c. flour
2 t baking soda
1 t baking powder
1 t salt
1 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/2 t ground allspice
1/2 c water

1. In a large bowl, combine sugar, oil, and eggs. add pumpkin and mix well (I just hand mix this whole recipe and wisk if I get lumps).
2. Combine dry ingredients; add to the pumpkin mixture alternately with water. pour into 2 greased 9x5x3 loaf pans.
3. Bake at 350 for 50-70 min (just keep an eye on it) or until bread tests done. cool in pans for 10 minutes before removing to a wire rack. ** I prefer to use mini loaf pans because when I use the reg. sized ones, the edges get done long before the "guts". with the mini loafs, I can give some away and they just turn out much nicer. 2 mini loaf pans should do it. I have one and use it twice. I cook it at the same heat for about 20 min or so.

Healthier Twist
I have played around with this recipe a lot & it still test great! But for a healthier way add 1 cup of applesaouce & cut the oil & the sugar in half. And I usually add choc.chips on it, but that probably doesn't help if you are trying to cut out the sugar.

Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake
A tasty sour cream coffee cake with a streak of chocolate chips in the middle.
Servings: 24

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9x13 inch pan.
2. In a medium bowl, stir together the flour, baking powder and soda. Set aside.
3. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
4. Add the flour mixture and combine. Batter will be thick.
5. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
6. Spread half of the cake batter in prepared 9x13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
7. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Thursday, February 09, 2006

Pork Chops with Mustard & Sour Cream Sauce

Tasty and fast dinner in 30 minutes or so.

Pork Chops with Mustard & Sour Cream Sauce

4 pork loin chops
1/4 C chicken broth
1/4 C sour cream
4 tsp dijon mustard
1/2 tsp cornstarch
1/4 C flour
garlic powder
2 Tbs butter
2 Tbs Olive oil

In a blender process the broth, sour cream, mustard and cornstarch until smooth. Transfer sauce to sauce pan and simmer over moderate heat till thick, about 4 minutes, reduce heat to low.

In a large skillet heat butter and oil over medium heat. Mix flour, salt, pepper and garlic powder in a bowl and dredge each chop in mixture shaking off excess before adding chop to pan. Cook chops till well browned on each side, and just cooked through. Transfer chops to dinner plates and spoon mustard & sour cream sauce on top. Serve at once.

Glazed pork tenderloin

Great fast dinner that the family will love! Serve with a steamed vegetable and a starch and you have dinner!

Glazed pork tenderloin
1 lb pork tenderloin,cut into 1/2 inch slices
2 garlic cloves,finely chopped
2 T packed brown sugar
1 T orange juice
1 Tmolasses
1/2 tsp salt
1/4 tsp black pepper

Spray a 10 inch nonstick skillet with cooking spray,heat over med-high heat. Cook pork and garlic in skillet 6-8 minutes, turning occasional, until pork is light brown and no longer pink in center. Drain if necessary. Stir in remaining ingredients; cook until mixture thickens and coats pork.

Tuesday, February 07, 2006

The Best Chocolate Chip Oatmeal Cookies

This is the best oatmeal chocolate chip cookie recipe that I have ever made. You can make it with any combination of chips, I like all semi sweet but milk and or white would also be good. You also could omit the chocolate and add 1 cup raisins and a 1/2 tsp of cinnamon for a great oatmeal raisin as well.

The Best Chocolate Chip Oatmeal Cookies

1 cup sugar
1 cup brown sugar, packed
1 stick (1/2 cup) butter, softened
1/2 cup shortening
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
2 eggs
3 cups quick-cooking oats
2 cups all-purpose flour
1 cup chocolate chips( a combo of your favorite flavors-milk, semi sweet, white)

Preheat oven to 375 degrees. Mix everything except oats, flour, and chocolate chips. Stir in oats, flour, and chocolate chips (probably by hand unless you have a great mixer). Drop by tablespoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes, until lightly brown and still looking a little gooey on top. This dough freezes very well.

Whoopie Pies

Umm the whoopie! They are an ultimate sweet treat and you cannot eat just one or two for that matter. Enjoy!

Whoopie Pies
1 (18.25 ounce) package devil's food cake mix( Betty Crocker is best)
5 tablespoons all-purpose flour
1 cup milk
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract

To make the filling: In a saucepan, combine milk and flour and cook over medium heat, stirring constantly until it forms a thick paste. Let cool.
To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean, 6-8 minutes.. Let cool.
In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume. Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Coq au vin

A simple one pot dinner.

Coq au vin Chicken with wine

4 slices bacon
4-6 chicken breasts
¾ tsp. thyme
1 lg. Onion chopped
4 cloves of garlic, minced
½ lb. Red potatoes cubed small
10 mushrooms, quartered
1 can Italian recipe stewed tomatoes
1 ½ c. red wine

In heavy sauce pan brown bacon. Sprinkle chicken with thyme, salt, and pepper. Add chicken to pan, brown over medium high heat, add onion and garlic. Cook 2 minutes, drain. Add potatoes, mushrooms, tomatoes,cooked bacon, and wine. Cook uncovered (medium high heat) about 25 minutes until potatoes are tender and sauce thickens.

Swedish Meatballs

This is a great comfort food on a cool day. This makes a lot so make sure you have a big appetite!

Swedish Meatballs

1 egg, beaten
3/4 cup milk
4 slices of bread, crumbled
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. nutmeg
1 tsp. minced onion
1 1/2 lbs. ground beef
3 medium onions, thinly sliced
1/2 cup oil
2 Tbs. flour
1 tsp. salt
1/8 tsp. pepper
1 cup beef bouillon and 1 cup milk (OR 2 cups milk)
Hot, cooked egg noodles

In a large skillet or electric skillet, heat the oil. Add the sliced onions and brown them in the oil. Meanwhile in a medium bowl, beat together the egg, 3/4 cup milk and crumbled bread. Let stand 5 minutes. In a large bowl, mix the 1 tsp. salt, 1/8 tsp. pepper, nutmeg, 1 tsp. minced onion, and the ground beef. Add the egg/bread mixture and mix well. (The resulting mixture will be very wet, but this is correct.) After the onions are cooked, remove them from the pan.

Drop meat in rounded "globs" into the leftover oil in the skillet. Brown well and remove. To the oil left in the skillet, add the flour, 1 tsp. salt, and 1/8 tsp. pepper. Using a wire whisk, stir well to coat the flour with the oil. Cook for a minute or two.
Slowly add the beef bouillon and milk. Stir constantly with a wire whisk until thickened. Arrange meatballs in the gravy, place cooked onions on top. Cover and simmer for 30 minutes. (I usually cannot wait that long, and only simmer for about 15 minutes--just enough time to get the noodles ready!)

Serve over hot, cooked egg noodles.

Monday, February 06, 2006

Chicken Marbella

This is one of my all time favorite recipes given to me by a friend in Canada! I know that you more than likely will not have all the ingredients on hand but it really is worth adding them to your weekly list. This is a great dish to make when you have company coming over, you just basically all the ingredients to the chicken, marinade it, and then bake. Serve with plain white or brown rice and a green vegetable or salad. Leftovers are great heated up or cold! Use the sauce that it makes to pour over the rice for added flavor!


4 large chicken breasts
1 garlic head, peeled & pureed/pressed
1-2 T. dried oregano
coarse salt, to taste
ground black pepper ,to taste
1/2 cup red wine vinegar (or balsamic or raspberry vinegar)
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted green olives
1/2 cup capers with a bit of juice(I omit these b/c capers are not my favorite)
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup italian parsley, finely chop

In a large bowl/ziplock bag combine chicken, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350F. Arrange chicken in a single layer in a shallow baking pan and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when the thickest part of the breast is no longer pink or about 170*.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauceboat.

Sunday, February 05, 2006

Crockpot Shredded BBQ Chicken

A family favorite any time of the year.

Crockpot Shredded BBQ Chicken

3-4 boneless skinless chicken breasts (can be frozen) (also works well with pork)
1 C ketchup
4 T brown sugar
1 T Worcestershire sauce
1 T soy sauce
1 T vinegar
1/2 tsp each garlic and onion powder
1 tsp liquid smoke

Mix all ingredients except chicken in crock-pot. Add the chicken, coating each piece with the sauce. Cook on high 3-4 hours until no longer pink. Shred/pull apart the chicken with two forks and nicely coated with the sauce. Turn heat down to low and cook until ready to serve. Serve on buns. This can easily be doubled or even tripled for a large group.

Emeril's spiced nuts


2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Mix spices and reserve. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown. Makes 2 cups.

Healthy mozzarella sticks

Another game day snack or a "treat".

Healthy mozzarella sticks

4-6 pieces string cheese, cut in half
1/4 C flour
1 egg, beaten
1 C seasoned bread crumbs

Freeze cheese sticks for about an hour to firm them up. Dip them lightly in egg, then roll in flour. Dip again in egg and dredge in crumbs until completely coated. Lay on a sprayed cookie sheet and bake at 400* for about 10 minutes until golden brown. Serve with marinara sauce for dipping.

Cream cheese bites

A quick and easy treat for the game or a small get together!

Cream cheese bites

1 8 ounce package Cream cheese, onion and herb flavor works well, softened
¼ C crumbled bacon or bacon bits
¼ C cheddar cheese
1 can refrigerated crescent rolls

Spread the crescent rolls out into 2 seperate rectangles and press seams together. Mix first three ingredients. Spread cream cheese mixture on the dough evenly. Roll up jelly roll style. Refrigerate for 15 minutes. Preheat oven to 350*. Slice each into 16 slices. Place on lightly greased baking sheet cut side down and bake for 15 minutes. Makes about 32 snacks.

Saturday, February 04, 2006

Sesame Noodles with Chicken

This is one of my famlies favorite meals. My kids call is Chinese spaghetti and love it. It makes alot and reheats well.

Sesame Noodles with Chicken
Serves 4-6

For the noodles:
8 ounces angel hair pasta
1/4 cup lite/low sodium soy sauce
1/4 cup sesame oil(can sub other oil if you do not have the sesame)
3 T. sugar
1 scallion, thinly sliced
2 cups broccoli florets(optional)
1/4 cup or more sesame seeds

Prepare spaghetti and broccoli in same pan according to pasta package directions. You can decrease the cooking time for the broccoli if you like crisper broccoli by adding it in a few mintues after the pasta begins to boil. Drain well. Mix together the soy sauce, oil, and sugar. Pour over pasta that has the cooked chicken added to it and toss with remaining ingredients.

For the chicken marinade:
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic, minced
1/4 cup brown sugar
1 tsp fresh ginger, chopped(1/4 tsp ground if you do not have fresh)
3-4 boneless, skinless chicken breasts, cubed
sesame oil for pan

Mix marinade ingredients and toss with chicken. Cover and refrigerate for a couple of hours. Heat sesame oil in a large skillet over medium/high heat. Add chicken and marinade to the pan and saute 10 minutes or so until done and no longer pink.

Cooking/baking necessities

Here is a list of the things that make cooking much easier if you have the right tools to complete the job.

Cooking/baking necessities

Bread/loaf pan
Cake pans (8-9 in. round and/or square)
Can opener
Casserole dishes (4-6 quarts) with lid
Cookie sheet
Cutting board
Fruit/vegetable peeler
Garlic press
Grater (small and large)
Knives (sharp and sturdy)
Mallet (for pounding thin meats)
Measuring spoons and cups (wet and dry ingredients)
Meat thermometer
Mixer (hand held will do)
Mixing bowls (small to very large)
Muffin pan
Pizza cutter
Pot holders
Roasting panwitht rack
Set of good pots and pans, from 1 quart up to many quarts for making soups, boiling pasta, etc
Skillet (large with lid)
Stock pot
Storage bowls with lids
Whisks (big and small)
Wooden/plastic spoons

Friday, February 03, 2006

Kitchen Staples

This is just a guide of basic staples to have on hand to make just about any recipe or if you need a quick dinner without going to the store. Some things may not suit all families because of allergies and persoanl tastes, you can leave those out and add in things that you do use.
Kitchen staples

All purpose flour
Aluminum foil
Baking powder
Baking soda
Boneless skinless chicken breasts
Bread(also to make your own breadcrumbs crumbs)
Butter and/or healthy margarine(like promise spread or smart balance) also butter spray
Canned Beans (black, red kidney, white)
Canned and frozen fruit (including applesauce)
Canned tomatoes (crushed, diced, paste, sauce, etc)
Canned and frozen vegetables (corn, green beans, peas, carrots, etc)
Cheese (block or shredded, sliced, cream cheese)
Chocolate (semi-sweet chips, cocoa powder)
Cream of tartar
Egg noodles
Fresh fruits and vegetables of your choice
Garlic (fresh and powder)
Ground beef/turkey
Hot sauce
Maple syrup
Mustard ( Dijon and regular yellow)
Non stick Cooking Spray
Nuts (walnuts, pecans, and almonds) Onions
Oatmeal (quick cooking and old fashioned)
Oil (olive and vegetable/canola)
Paper towels /napkins
Peanut butter
Pasta (spaghetti and small shaped pasta)
Plastic wrap ( I love the Glad press n seal)
Raisins and other dried fruit
Rice (white and brown)
Sour cream
Soy sauce (reduced sodium or lite)
Spaghetti/marinara/pizza sauce
Spices (cayenne pepper, oregano, thyme, cinnamon, ginger, nutmeg, red pepper flakes, paprika, bay leaves, onion powder, sage, basil, cumin)
Stock (instant granules and/or canned in both chicken and beef)
Sugar (brown, granulated, and confectioners')
Tuna (canned in water and/or oil)
Vanilla and lemon extract
Vinegar (cider, red wine, balsamic)
Wooden toothpicks
Yeast (active dry and instant)
Ziplock type bags for storage and for the freezer(small and large)