2 tsp cayenne pepper
1 1/2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1 1/4 tsp dry mustard
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder

Mix all ingredients together and store in an air tight container.  This is better if you can blend with a mortar and pestle, or in a spice blender.

For me the grocery store is a complete danger zone.  Living in Houston means many of our grocery stores have sampling available on the weekend.  You can almost get a whole meal by the time you finish your shopping trip.  First thing I do is to look through the grocery ad.  Guess what, I am having what’s on sale.  I am flexible, and generally what’s on the front page of the ad is at a good deal.  So what’s on sale heavily enfluences what will be served the next week.  Then I  write a list, and then bring the list.  I am a horrible impulse shopper.  You give me a sample, I like it, well chances are it is going in my shopping basket.  So here I walk in with what I am buying. 

Other things you can do at the grocery store is to look at the store brands.  Often the store brands will work just as good as national labels.  I can’t find much difference in things like crushed tomatoes, rice, beans, or other basic staples.  I am brand loyal on a few things, but when those are for sale, I like to purchase those items in multiples.  I try to buy less processed foods.  I stay away from things like iced tea in jugs, cheese cubs, shredded cheese.   I also buy meat in family packs and then repackage those items when I get home.  You don’t need to buy stew meat, you can slice your own from the often much cheaper chuck steak. 

I generally buy a frozen meal or two to stave off dining out.  I work long hours at my regular job, and this means coming home tired and late.  Sometimes it is easier when I have something already finished and I just need to heat it up.  I have also taken to cooking on the weekends an extra meal or two so I have prepared meals to take to work, and to reheat on an evening of a busy day.  If I do dine out, I try to go to restaurants where waitresses aren’t required.  This way I am not cheating someone out of their tip.  There are a lot of restaurants where you can go like this, they tend to be more moderately priced. 

You can save money when walking into your local grocery store.  It takes a little planning ahead of time.  It takes knowing what’s on sale, and then making a list.  Sticking with a list can be tough if you aren’t used to it.  It works though.  Using a list helps on the impulse buys.  Consider store brands.  Sometimes they are just as good as the national brands.  Think about where buying in bulk makes sense.  Also consider buying items that are less processed to help save money.  Here are just a few of my ideas.  What are your ideas?

1 1/8 cup whole wheat flour
1 1/8 cup  unbleached white flour
1/2 cup peanut butter or other nut butter
1 cup water
2 tablespoons vegetable oil

Preheat oven to 350 degrees.  Blend wheat flour and white flour in a bowl. Set aside.  Combine  vegetable oil, peanut butter, and  water.  Add flour, one cup at a time, forming a dough. You will need to blend the final flour by hand, kneading until a nice firm ball of dough is formed. (Takes a bit of kneading.) Let ball of dough stand for about 10 minutes to allow the gluten to relax. Makes for easier rolling.

Roll dough to about 1/4 inch thickness on a sheet of waxed paper. Cut with desired cutter. Re-roll scraps to make more biscuits. How many biscuits you get depends on the size of the cutter you use.  Score the tops of the cookies with a fork so the steam that builds up inside the cookies will release.

Bake on an ungreased cookie sheet for about 25 minutes, turning the pan a couple of times during baking. Cookies should be hard to the touch before removing from the oven. You may need to increase baking time. Do this in five minute increments.I usually have to bake about 30-35 minutes.

Cool, then store in a zip-lock baggie on the shelf. No refrigeration necessary.

8 oz.  Lentils
1 small onion
2 medium sized carrots
1 stalk celery
32 oz. chicken stock
salt and pepper to taste
2 bay leaves
2 Tbsp. butter
 
Chop onion, carrots, and celery finely, put in a medium sized pot and saute in butter until browned.  You may want to add some salt at this point to help the vegetables to sweat.  Add bay leaves and season vegetable mixture with salt and pepper.  Add chicken stock and lentils cook on low – medium heat until the the lentils are done, this took about 20-25 minutes.

1 Tbsp. dried thyme
1 Tbsp.  dried savory
1 Tbsp. dried marjoram
1 Tbsp.  dried sage
1 Tbsp.  dried basil
1 Tbsp.  dried grated lemon peel

Mix and store in a air tight container in a cool dry place. To create your own dried lemon peel, grate or peel a lemon, place on parchment paper on a sheet pan and place in your oven at the lowest possible temp. Leave in until all moisture is gone.

Thanks to theadolphs for sharing this recipe.

2 cloves garlic
½ cup cottage cheese
2 (3 oz) pkgs cream cheese, softened
2 tsp dry chives
2 tsp dry parsley flakes
1/8 tsp salt
1/8 tsp ground red pepper

In food processor bowl add garlic. Process until finely chopped, stopping once to scrape down sides. Add remaining ingredients and process until smooth stopping twice to scrape down sides.

Thanks to Karen^b for sharing this recipe.

1 1/2 Tsp Olive Oil 
2  Medium Onions, sliced thin and chopped 
3  Cups Water
2 Tbsp. Tomato Paste
2 Tsp. Corn Syrup
1 Tsp Cornstarch
1/2 Tsp. Salt
1/4 Cup Crushed Red Pepper Flakes
1/4 Cup Vinegar

Heat the oil in a large saucepan over medium heat. Sauté sliced onion in oil for 5 minutes, until onions are soft, but not brown. Add 3 cups water, tomato paste, corn syrup, corn starch and salt; stir. Bring to a boil, then reduce hear and simmer for 45 minutes. Add vinegar. Continue to simmer an additional 30-45 minutes or until most of the liquid has reduced and the sauce is thick.

Thanks for CarolynTLyons for sharing this recipe.

2 tablespoons paprika
1 tablespoon cayenne
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon freshly ground white pepper
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder

Combine all ingredients in a small bowl. Store in an airtight jar.

2 lbs. ground beef
1/2 tsp. mustard seed
3 Tbsp. Morton Quick Tender Salt
1/2 tsp. black pepper
1/2 tsp. minced garlic

Combine all ingredients. Mix well. Shape into 2 rolls. Wrap in Reynolds Wrap. Tie ends and refrigerate for 24 hours. Do not remove from foil. Place in pan and cover with boiling water. Boil for 1 hour. Remove from pan. Punch holes in foil with fork to drain. Rewrap in foil and refrigerate.

Grind all the cooked materials moderately fine and add about one- fifth soup by weight, using enough to make the soup mixture soft but not sloppy. Season to taste and mix thoroughly. The following are the standard quantities of seasons for 100 lbs. of mixture.

2 to 2 1/2 lbs. salt
2 to 4 ounces black pepper
1 to 3 ounces sage
1/4 to 1 ounce red pepper (if desired)
1 to 2 ounces allspice (if desired)

Stuff seasoned, well-mixed sausage in beef casing and simmer in water until it floats, and this generally takes about 10 to 30 minutes. After cooking, plunge the sausage into cold water, chill for at least 30 minutes, and hang up to drain. If the meat has cooked too much it will destroy the “live” texture of the finished sausage.

3/4 C. Sugar
1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Allspice
1/4 tsp. Ground Cloves
1 Egg White
2 1/2 Tbsp. Water
8 C. Pecan halves

Combine sugar, and all spices, water and the egg white in a bowl and mix well. Add pecans, and stir until they are well coated. Spread in a lightly greased foil lined jelly roll pan.  Bake at 275 degrees for 50 to 55 minutes, stirring every 10 minutes.
Remove from the pan, and allow to cool on wax paper. When nuts have cooled store in an airtight container.

3 C. powdered sugar
3 T. FRESH-squeezed lemon juice (don’t use the bottled stuff)
3 sticks BUTTER (margarine does not work well at all)
1 12-oz. package Ocean Spray Cranberries, uncooked

Place all ingredients in food processor and mash until thoroughly mixed and you are tired of the noise. Chill. Serve with hot rolls, toast, etc.

Note: If a lighter-flavored cranberry taste is desired, use one more stick of butter and process a little longer.

Charlene’s note: If you want a smaller batch, just divide it into thirds and make the smaller batch. It does freeze well, so go ahead and make the whole recipe.

1 lb. Margarine
1 lb. cream cheese
2 lbs. powdered sugar
2 tsp. lemon juice
2 tsp. vanilla extract

Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!