Clutter is overwhelming and stressful.

I know how frustrating it is to work in a kitchen that is disorganized. 

• Food expires.
• Money is wasted.
• Tools are lost.
• Time is lost trying find items.
• Duplicate items are purchased.

All of those make my temper flare. And if I am being honest, that is an ugly thing. The dogs hide. My husband heads to the basement. The cat stares at me like I have two heads. Because, cats do not hide from tempers. They judge.

The reality is, you do not have to continue in the kitchen chaos. You can achieve organization without freaking out.

By working on small tasks, one step at a time, you will eliminate the clutter and regain your sanity.

My kitchen is not the largest room in the house, but it sometimes feels like it is. Those cupboards hold a whole lot of stuff!

The thought of trying to clean, sort, organize, and otherwise deal with the whole thing all in one shot is just too much to handle.

That old saying about eating an elephant one bite at a time definitely applies here.

Create a Plan

I know I work best when I use checklists. I know I work really well under deadlines. I put those two things together in this plan.

I decided that I could spend up to 30 minutes each day, for 30 days to clean up the whole room.  I am confident I can set aside 30 minutes daily.  I imagine you can, also.

I made a checklist. I broke down the whole job into small chunks (elephant bites, you know). I wrote out that list and put it where I could see it.

As I completed an item from the checklist, I crossed it off. That feels good!

I decided to tackle the areas that would have the largest impact first.

• Sink – very visible and basically a self-contained area.
• Fridge door & Bulletin board– large space but simple to clear up. Also allows me someplace to hang my list.
• Coffee pot – we use this multiple times a day – big win!

I saved the more complex tasks for later in the process:

• Cleaning the oven.
• Sorting and cleaning the freezer.
• Organizing the pantry goods. (I even broke this task down into even smaller bites!)

You can get a copy of my printable checklist by clicking here.

Manage the Time

A kitchen timer can be your best friend.

While I am sure you use the timer to make sure you haven’t burned supper, it can also be a great tool to help you manage the time you spend on each one of these tasks. I also use the timer feature on my phone.

When I am ready to start my daily task, I set the timer for 30 minutes. At the end, I hear that buzz and know that I have finished my commitment to work on this project for 30 minutes.

Sometimes 30 minutes is more than enough time to complete the task for the day. Other times, I need more than 30 minutes. In that case, I can decide how much longer I need to complete the checklist item. Then I can determine if I want to continue working “today” or save the rest of the chore for “another day”.

At the end of 30 minutes, I treat myself to a reward. I have a cup of coffee, I read a chapter in my book, or I play a game on my phone.

Action Steps

There are simple action steps to take in order to complete each one of your checklist items.

Empty:

Remove everything from the cupboard, counter, drawer, or other space that you are tackling. Take it all out and make a pile on the floor or the table.  If you have a large number of items, use a laundry basket or box to contain them while you work on the space.

I have one drawer for all those large spatulas, spoons, and miscellaneous utensils. You probably have one, too. Mine holds all the things that do not fall into the simple category of : dinner knife, fork, spoon. Over time, the drawer has become an absolute zoo of utensils. Not only is it nearly impossible to find the tool I need, but the drawer has developed a habit of jamming.

When I get to this drawer on my list of 30 Days to Organize Your Kitchen, every single item in the drawer is removed and placed on the counter. I used a clean and dry dish pan to hold the entire collection.

Clean:

Hot water and soap are your friend. Use other cleaning supplies according to work area and your preference. Vinegar is a great cleaning product that you have on hand.  Wash or clean every nook and cranny of the space as well as all the items you are putting back into it.

That utensil drawer recieved a good spray of cleaner and a completed wipe down. Same thing happened to the front of the refrigerator. Every shilf and drawer inside the fridge was also scrubbed clean of any dried drips. I needed sunglasses to look inside the fridge after that cleaning spree.

Sort:

Go over that pile with a fine tooth comb. Check for expiration dates and broken seals on food. Dented, cracked, torn, damaged containers should be tossed. Dishes and equipment that are broken should be disposed of. Mismatched containers (missing lids, anyone?) can be repurposed as storage bins.

The pile of odd utensils was sorted into several categories: serving tools, spatulas, used once-a-year, and what-the-heck-is-that. Coffee mugs were sorted into three groups: daily users, memorabilia, give away.

Spices and canned goods I divided into several groups also: expired, frequently used, and rarely used.

Return:

Place the saved items to the clean and dry space. Organize the stacks by item type and arrange by size. Neatly stored items are more likely to be used. You’ll save money by not purchasing duplicate, unnecessary items. You will cut down on waste because you can see what you have and you will use it.

The spices and canned goods that I use frequently were placed in a prime spot. The rarely used items were placed on a higher shelf or at the back of the shelf. The utensils that I use for speciall occasions, those were packaged up and placed in a bin on a super high shelf (think Holiday turkey carving tools). The ones used daily went back into the drawer next to the stove.

Dispose:

Toss, donate or give away things that are expired, broken or unused. Expired spices – straight into the trash can. Broken and chipped coffee mugs met with the same fate. Coffee mugs that were in good condition, simply not used, were donated.

Clearing out the clutter feels good!

Get started on regaining your kitchen and clearing out the chaos today. Use my printable plan and checklist to get going. Click here to get your copy.

Interested in one of the books pictured above? You can purchase on Amazon here. 

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The beauty of this recipe is that it works with fresh and frozen fruit. So you can enjoy a homemade syrup any time of year.

With only two ingredients and really one step in the recipe, anybody will be able to successfully make this homemade raspberry syrup.

Variations:

I used frozen raspberries, since they were easy to find. You can also use fresh raspberries to make this homemade raspberry syrup.

Other fruits can be substituted for the raspberries. I’ve used mango and blueberries with good results.

Make It a Meal:

I have used this syrup as ice cream topping, see above photos, as well as on pancakes. You could also use it as a flavoring in your iced or hot tea. Jazz up a clear soda with some homemade raspberry syrup and you have a holiday ready non-alcoholic beverage.

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Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.

Want me to plan your weekly supper menu? I’ll send you the menu, recipes, and a shopping list straight to your email.  Learn more here.

How to Store Homemade Raspberry Syrup:

Refrigerator: allow to cool. Place in airtight container, I like canning jars. Store in refrigerator up two a month.

Freezer: A great way to store this raspberry syrup long term is to freeze in an ice cube tray. Once cubes are solid, transfer to zip top bags. You can thaw “individual” portions easily using this method.

Homemade Raspberry Syrup Recipe

Ingredients:

Raspberries and sugar.

Recipe Directions:

Place berries in sauce pan. Add sugar. Heat over low, mashing berries into sugar. Cook until thickened.

Print

Easy Raspberry Syrup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Equipment

• Measuring cup & spoons
• Saucepan

Ingredients

• 1 c Sugar
• 14 oz Frozen Raspberries

Instructions

• Place raspberries in saucepan.
• Add sugar.
• Stir to coat raspberries with sugar.
• Heat over low to medium heat.
• Stir constantly to mash berries into sugar.
• Cook until thickened.
• Remove from heat and allow to cool.
• Transfer to airtight container for storage.

Approximate Nutritional Information:

Servings Per Recipe: 12, Amount Per Serving: Calories: 80, Fat: 0g, Cholesterol: 0g, Sodium: 0mg, Carbs: 20g, Protein: 0g

(please remember these are approximate and will vary slightly based on your ingredient selections.)

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It is also so easy to vary. All you have to do is change up the spice and herb blend you are using to get a new flavor of herb roasted potatoes.

If you can cut potatoes and bake at 350 degrees, you can make this dish. Really, the hardest part is waiting for the potatoes to bake.

Being patient and waiting on these herb roasted potatoes is rewarding, however. The first forkful you put in your mouth will tell you … definitely worth being patient.

Variations:

Using different spice and herb blends will give this dish endless options. You could also leave out the Parmesan cheese if you are serving vegetarian / vegan menus.

Favorite herb blends: Rosemary & Thyme, Oregano & Basil, Simple Salt & Pepper, Red Pepper Flakes & Cilantro, Ranch Seasoning

Make It a Meal:

Herb roasted potatoes are a great side dish to include with Thanksgiving or Christmas dinner. You can also serve them with your favorite meals: Coffee Rubbed Pork, Taco Seasoned Steaks, or Roasted Chicken.

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Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.

Want me to plan your weekly supper menu? I’ll send you the menu, recipes, and a shopping list straight to your email.  Learn more here.

How to Store Herb Roasted Potatoes:

Refrigerator: Allow leftovers to cool. Place in covered dish and store in refrigerator for up to a week.

Freezer: Raw potatoes are not the best candidates for freezing. Bake your potatoes as normal, then allow to cool completely. Cover tightly and freeze. Herb roasted potatoes will store in the freezer for up to two months.

Herb Roasted Potatoes Recipe

Ingredients:

Potatoes, Parmesan cheese, Olive oil, Herb blend.

Recipe Directions:

Cube potatoes in 1/2 inch pieces. Place in lightly greased casserole dish. Tops with Parmesan cheese and herbs. Bake.

Print

Herb Roasted Potatoes

This recipe is so easy, anybody can bake it, no matter how much prep time you have. Savory potatoes are a perfect side dish for fall and winter meals.

Course Side Dish

Cuisine American

Keyword 3 ingredient recipe, Christms Dinner, holiday side dish, potato recipe, Thanksgiving Dinner

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 8 people

Equipment

• cutting board and paring knife
• Aluminum foil.
• 8 x 8 baking dish.
• Measuring cups and spoons

Ingredients

• 2 lb Potatoes
• 1/4 c Olive Oil
• 1 c Parmesan Cheese
• 1/4 c Herb Blend

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Wash potatoes.
• Cut potatoes into 1/2 inch pieces.
• Place in bowl and toss with oil.
• Coat baking dish with oil.
• Spread half of potatoes in baking dish.
• Sprinkle with half of grated Parmesan cheese and herb blend.
• Layer second half of potatoes and top with remaining cheese and herbs.
• Cover with aluminum foil.
• Bake at 350 degrees for one hour.

Notes

Change the flavor by changing the herb and spice blend you use. Try different herbs. Some of our favorites Rosemary & Thyme, Italian Spice Blend, and Ranch Dressing (powder).

[bctt tweet=”Holiday side dishes don’t get much easier than this! ” username=”ApronFreeCook”]

Approximate Nutritional Information:

Servings Per Recipe: 6, Amount Per Serving: Calories: 312, Fat: 16g, Cholesterol: 27g, Sodium: 356mg, Carbs: 28g, Protein: 15g

(please remember these are approximate and will vary slightly based on your ingredient selections.)

  Interested in one of the books pictured above? You can purchase on Amazon here. 

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When you serve this roasted red pepper soup to your friends, let them believe you worked hard all day to prepare it. They probably would not believe it was so easy, anyway.

Fall weather means cool nights and crisp days. Soup is a perfect menu item for supper and this one is super simple to make. Taking advantage of prepared ingredients, this soup can be on the table in minutes.

Most soups are easy to make. And to be honest, there are many commercial packaged soups on the market that are fabulous. But sometimes, you want to make your own soup. That is what happened to me.

My mom and I stopped for lunch at a coffee shop. The soup of the day was red pepper feta. I was intrigued, so ordered a bowl. It was wonderful. This recipe is my attempt to recreate that soup.

Variations:

The jar of roasted peppers I used in this recipe contained some spicy kick. You can raise the heat of your soup by adding a dash of hot sauce or sprinkle of red pepper flakes. Or you can lower the heat by using a jar of sweet red peppers.

If you want to roast your own peppers and completely control the spice level in your soup, use some red bell peppers and follow the instructions in this post.

Make It a Meal:

Serve with grilled cheese or Crab Salad sandwiches. Quesadillas would make a good side with this roasted red pepper soup.

Pin It:

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Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.

Want me to plan your weekly supper menu? I’ll send you the menu, recipes, and a shopping list straight to your email.  Learn more here.

How to Store Roasted Red Pepper Soup

Refrigerator: Allow to cool. Place in airtight container. Store for up to 10 days.

Freezer: Allow to cool. Place in airtight container, allowing one half to one inch of room between top of soup and container lid. Freeze up to two months. Thaw overnight in refrigerator.

Roasted Red Pepper Soup Recipe

Ingredients:

Jar of roasted red peppers. Can of evaporated milk. 2 tablespoons of catsup.

Recipe Directions:

Open jar of roasted peppers. Drain. Place in blender, add milk. Pulse until sound reaches desired texture. Pour into pan, add catsup. Warm.

Print

Roasted Red Pepper Soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Equipment

• Saucepan
• measuring spoons
• Blender

Ingredients

• 12 oz Evaporated Milk
• 14 oz Red Peppers in oil
• 2 TB Catsup

Instructions

• Drain red peppers.
• Place red peppers in blender.
• Add evaporated milk and catsup.
• Pulse until smooth.
• Transfer to saucepan.
• Heat over medium until warmed through.

Approximate Nutritional Information:

Servings Per Recipe: 4, Amount Per Serving: Calories: 248, Fat: 6g, Cholesterol: 2g, Sodium: 1147mg, Carbs: 28g, Protein: 9g

(please remember these are approximate and will vary slightly based on your ingredient selections.)

  Interested in one of the books pictured above? You can purchase on Amazon here. 

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Add your favorite spices to the dish and you can adjust the flavor of this dish easily. Honestly, for this dish, I did not add a single spice or salt. Yet there was plenty of flavor to be had.

Part of the credit goes to the cheeses I used. Parmesan and Mozzarella tend to be salty cheeses and they add enough salt to the dish.

Do not be fooled into thinking this dish that looks pretty fancy is difficult to make. It is one of the simplest recipes you will ever make.

Variations:

Replace the cheese with cheddar and Gouda. Sprinkle with oregano and rosemary.

Make It a Meal:

Serve with Taco Grilled Steaks, Coffee Rubbed Pork or Thanksgiving Dinner.

Pin It:

If you love this recipe and want to save it for later, pin it to your Pinterest account.

Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.

Want me to plan your weekly supper menu? I’ll send you the menu, recipes, and a shopping list straight to your email.  Learn more here.

How to Store Roasted French Onions:

Refrigerator: Allow to cool, then cover with airtight wrapping. Store in refrigerator up to one week.

Freezer: Allow to cool. Wrap tightly in plastic wrap or aluminum foil. Freeze for up to one month. Thaw prior to reheating.

Roasted French Onions Recipe

Ingredients:

Butter, Mozzarella cheese, Parmesan cheese, Onions.

Recipe Directions:

Peel and quarter the onions. Butter individual baking dish. Fill dish half way with onions, sprinkle with Parmesan cheese. Add remaining onions, top with mozzarella. Bake.

Print

Roasted French Onions

Prep Time 1 minute minute

Cook Time 1 hour hour

Equipment

• cutting board and paring knife
• Oven safe single serving dishes

Ingredients

• 24 sm Onions
• 4 TB Butter
• 4 TB Parmesan Cheese
• 4 TB Mozzarella Cheese

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Peel and quarter onions.
• Coat inside of individual baking dishes with butter.
• Fill baking dishes with onions.
• Sprinkle 1 TB of grated Parmesan on each dish.
• Top with 1 TB of shredded Mozzarella cheese.
• Bake at 350 degrees for one hour.

Notes

Add more cheese if you want extra melty onions. 

Approximate Nutritional Information:

Servings Per Recipe: 4, Amount Per Serving: Calories: 432, Fat: 22g, Cholesterol: 63g, Sodium: 534mg, Carbs: 41g, Protein: 20g

(please remember these are approximate and will vary slightly based on your ingredient selections.)

  Interested in one of the books pictured above? You can purchase on Amazon here. 

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So I did some looking in the cookbooks I have stashed around the kitchen. Lo And Behold! in my grandmother’s cookbook from 1940, there was a recipe for grape pie.

Right next to it was a recipe for raisin pie too. Now that makes sense, put those two recipes together since the main ingredient is the same fruit, only in different forms. (for those of you who didn’t realize … a raisin is a dried grape! I learned that from the California Raisin commercials circa 1980.)

At any rate, the recipes seemed simple enough and sounded fairly appealing. 

Variations:

You can use your favorite variety of grapes in this recipe. I used green, but red, concord, or other varieties will work just as well. 

Make It a Meal:

Obviously, grape pie and raisin pie are a dessert … but if you’re living on the edge, you can eat a slice of pie for breakfast and who’s to be the wiser?

Maybe your spouse, but serve them a slice with their coffee and you’ll be guaranteed their silence!

Pin It:

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Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.

Want me to plan your weekly supper menu? I’ll send you the menu, recipes, and a shopping list straight to your email.  Learn more here.

How to Store Grape Pie or Raisin Pie:

Refrigerator: Allow to cool to room temperature. Cover with lid to pie plate, aluminum foil, or plastic wrap. Place in refrigerator. Your pie will store well up to a week.

Freezer: Grape pie won’t freeze well. Raisin pie, on the other hand, will do just fine. Wrap in wax paper, then over wrap in aluminum foil. Store in freezer up to two months. Thaw in refrigerator.

Grape Pie Recipe

Ingredients:

Crust, Grapes, Sugar, Butter, Flour, Cornstarch.

Grape Pie Recipe Directions:

Slice grapes into pieces, combine sugar, flour, and cornstarch. Place grapes in pie crust. Top with sugar mixture and butter. Add top crust. Bake.

Print

Vintage Grape Pie

A vintage grape pie recipe from grandma's 1940 cookbook.

Course Dessert

Cuisine American

Keyword grandma’s recipe, grape pie, vintage pie recipe, Vintage Recipe

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 8 slices

Equipment

• Mixing bowl
• Pie plate
• Paring Knife
• Measuring cups & spoons

Ingredients

• 1 Pie Crust
• 3 c Grapes
• 3/4 c Sugar
• 2 TB Flour
• 1 TB Cornstarch

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Wash and slice grapes.
• Place grapes in pie crust.
• Combine sugar, flour, and cornstarch in small bowl.
• Sprinkle sugar mixture over grapes in crust.
• Cut butter into small pieces, drop pieces on top of sugar mixture.
• Add top pie crust.
• Bake at 425 degrees for 30-45 minutes. Checking every 5 minutes after 30 for crust doneness.

Notes

[bctt tweet=”Grandma’s vintage grape pie recipe. Get the secret here. ” username=”ApronFreeCook”]

Approximate Nutritional Information:

Servings Per Recipe: 8, Amount Per Serving: Calories: 290, Fat: 12g, Cholesterol: 11g, Sodium: 202mg, Carbs: 47g, Protein: 2g

(please remember these are approximate and will vary slightly based on your ingredient selections.)

Vintage Raisin Pie Recipe

Ingredients:

Crust, Raisins, Lemon Juice, Flour, Sugar, Water, Butter.

Recipe Directions:

Combine sugar, flour, salt, cornstarch. Add boiling water. Cook until clear and begins to thicken. Add raisins, lemon juice, butter. Mix. Pour into pastry. Bake.

Approximate Nutritional Information:

Servings Per Recipe: 8, Amount Per Serving: Calories: 339, Fat: 8g, Cholesterol: 0g, Sodium: 175mg, Carbs: 70g, Protein: 3g

(please remember these are approximate and will vary slightly based on your ingredient selections.)

  Interested in one of the books pictured above? You can purchase on Amazon here. 

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This post may contain affiliate links. There are no additional costs passed on to you if you click on the links in this post. Any money earned from commission helps me cover the cost of maintaining this website.

When the weather is cool and you want something warm to fill your belly – soup does the trick. This bean soup with corn is a very thick soup. Thick and hearty enough to call supper!

Black and white and yellow, this soup will warm you and fill you up. Quite a simple recipe, too.

Variations:

Use white corn instead of yellow. Substitute hominy in place of the corn.

Switch up the beans you use in this recipe, exchange the navy beans for lima beans.

Use vegetable broth to make meat free option.

How to Store Bean Soup with Corn:

Refrigerator: Allow to cool to room temperature. Place in airtight container and store in refrigerator up to one week. Reheat over low on stovetop or in microwave when ready to serve.

Freezer: Allow to cool. Place in airtight container, leaving one half inch to one inch room between top of soup and container lid. Freeze up to two months. Place in refrigerator to thaw overnight prior to reheating.

Pin It:

If you love this recipe and want to save it for later, pin it to your Pinterest account.

Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.

Want me to plan your weekly supper menu? I’ll send you the menu, recipes, and a shopping list straight to your email.  Learn more here.

Make It a Meal:

Serve along side a salad or sandwich. Grilled cheese or cold cuts would make a nice addition to the meal.

If you are watching your sodium intake, you can select reduced sodium canned vegetables. Or, buy dried beans and simmer overnight in plain water. I usually do a whole bag of beans, then separate into zip top bags for freezing. I freeze the beans in two cup portions, so it’s easy to mix up smaller recipes like this using one bag.

I also used frozen corn in this batch. (again about 2 cups of corn) The recipe made about four large servings and six smaller servings.

Bean Soup with Corn Recipe

Ingredients:

Black Beans, Navy Beans, Corn, Beef Broth.

Recipe Directions:

Drain and rinse black beans. Drain corn. Place navy beans, black beans, corn and broth in pan. Heat over medium on stovetop.

Approximate Nutritional Information:

Servings Per Recipe: 4, Amount Per Serving: Calories: 830, Total Fat: 7g, Cholesterol: 0mg, Sodium: 446mg, Total Carbs: 160g, Protein: 46g

(please remember these are approximate and will vary slightly based on your ingredient selections.)

Interested in one of the books pictured above? You can purchase on Amazon here. 

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This post may contain affiliate links. There are no additional costs passed on to you if you click on the links in this post. Any money earned from commission helps me cover the cost of maintaining this website