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  • 1 Cup Pecans, chopped
  • 1/2 Cup Water
  • 1 pkg. Yellow Cake Mix
  • 1/2 Cup Wesson Oil
  • 1 pkg. French Vanilla Instant Pudding
  • 1/2 Cup Dark Rum
  • 4 Eggs

Sprinkle pecans in bottom of greased tube pan. Mix together other ingredients and pour over pecans. Bake 1 hour at 325 degrees. Let Cool.

  • Sauce:
  • 1 stick butter
  • 1/4 Cup Water
  • 1 cup sugar
  • 1/4 Cup Rum

Boil and pour over cake while still in pan. This will soak into cake. This freezes well. Bundt pan works fine also.

  • 4 Cloves Garlic
  • 1 tsp. Oregano
  • 2 tsp. Dry Mustard
  • 1 tsp. Black Peppercorn
  • 1 tsp. Salt

Chop for 1 Minute & Add

  • 1 Cup Water
  • 1 Cup Balsamic Vinegar
  • 2 oz. Raspberry Preserves
  • 2 oz. Blueberry Preserves
  • 2 oz. Sugar

In Food Processor
Slowly add 2 Cups Olive Oil

  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 2 medium bunches arugula, rinsed well & thick stems removed
  • 2 firm but ripe pears, halved, cored and each cut into 6 wedges
  • Salt and freshly ground black pepper
  • 1/2 cup crumbled feta cheese (optional)
  • 1/3 cup pecans, toasted and roughly chopped (optional)
  • 1/2 cup pomegranate seeds (from 1 med. Pomegranate)
  • 18 rinsed and dried leaves of Boston, Bibb or green leaf lettuce (optional)

In small bowl, whisk together lime juice oil and mustard for the dressing. In salad bowl, place arugula and pears. Toss with just enough dressing to coat. Season to taste with salt and pepper. Sprinkle with feta and pecans (if using) and pomegranate seeds, and serve. Or line salad plates with lettuce leaves and mound the salad in the center of each.

Yield: 6 servings


  • 1 tablespoon all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1/4 lb. diced cooked ham (such as Light & Lean)
  • 2 garlic cloves, minced
  • 2 (10 1/2 oz.) cans low-sodium chicken broth (such as Campbell’s)
  • 1/4 cup chopped fresh parsley
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 (14 1/2 oz.) can no-salt-added whole tomatoes, undrained and chopped
  • 1 cup long grain rice, uncooked
  • 1/2 lb. medium shrimp, peeled and deveined
  • Dash of hot sauce (optional)

Combine flour and oil in nonstick skillet. Cook over medium-high heat 2 1/2 minutes or until brown; stir constantly. Add onion, celery, bell pepper, ham and garlic to flour mixture; sauté 7 minutes or until vegetables are tender. Add broth and next 7 ingredients, stirring well; bring to a boil. Stir in rice. Cover, reduce heat and simmer 20 minutes or until rice is tender. Add shrimp to rice mixture in skillet; cover and cook 5 minutes or until shrimp are done. Add hot sauce, if desired. Yield: 4 servings (serving size: 1 1/2 cups)

6 cucumbers, peeled, seeded and coarsely chopped

  • 2 cups cold sour cream
  • 3 cups cold, shaken buttermilk
  • 1/2 cup olive oil
  • 5 cups chopped fresh dill
  • 5 tsp. sugar
  • 3 tsp. salt
  • 2 tsp. white vinegar
  • 1 tsp. balsamic vinegar
  • 1 to 2 serrano peppers or 1/2 to 1 medium jalapeno pepper, minced (to your taste)
  • 1 to 3 tsp. freshly ground black pepper (to your taste)

Put the first nine ingredients in a food processor and process until smooth. Add the chile peppers and black pepper to your liking. If your food processor bowl is too small, you may need to do this in two batches. Always taste and adjust seasonings! Pour your soup into an appropriate serving bowl, cover and refrigerate until it is time to serve.

*Note - To garnish, consider sprinkling the soup with a small amount of minced red pepper, shredded carrot or minced flat leaf parsley.

Yields about 88 ounces. (10 servings)

Preheat oven to 425 degrees.

When oven is preheated, get a heavy sheet pan and oil it generously with Canola oil and put it in the oven for 6 to 10 minutes, until HOT, but not smoking. Pay close attention here - setting a timer would not be a bad idea!

  • 1 lb. lump crab meat
  • 1/4 each of red, yellow and green bell pepper, minced
  • 1/2 medium onion, minced
  • 3 eggs
  • 1 cup plain bread crumbs
  • 1 Tbsp. Old Bay seasoning
  • 1/2 Tbsp. dried mustard
  • 3 cloves garlic, minced
  • salt and freshly ground black pepper (to taste)
  • (hot pepper flakes to taste are optional)
  • Mix all ingredients well, except for the crab. Fold in the crab gently, then remove the hot, oiled sheet pan and quickly drop a tablespoon sized portion of the crab mixture onto the surface (if you don't hear sizzling when you drop the first spoonful, remove the crab and put the pan back in the oven until it's hot enough.) Fill the pan and space the spoonfuls about 1" apart. Bake for about 8 minutes, until done. Feel free to top with a tiny dollop of sour cream, if desired.

Gift Giving Caramel Popcorn

  • 1 Cup brown sugar
  • 1 Cup white sugar
  • 1 stick marg.
  • 1 stick butter
  • ½ Cup light corn syrup
  • 2 quarts popped corn

In 2 ½ qt. glass container, combine butter, marg., sugar and syrup. Microwave on full power 9-15 min. or until hard crack stage. 190 degrees on candy probe. Stir frequently. In buttered bowl, quickly pour syrup over popped corn. Stir to coat. Spread mixture onto wax paper to cool. Break into pieces. Store in airtight container. Approx. 12 cups.

  • 2 ½ Cups Indian Head White Corn Meal
  • 4 Cups water
  • 1 ¼ Cup Sugar
  • 1 ½ tsp. Salt
  • 3 Eggs beaten
  • 2 Cups Milk
  • 6 Tbsp. butter

Mix all ingredients in large saucepan and cook on top of stove stirring constantly until mixture boils and is thick. Pour into glass 9x13 baking dish greased lightly. Brown in oven at 450 until knife comes out clean. (25 – 45 mins.)

  • 2 Cups corn
  • 1 Tbsp. flour
  • 1 Tbsp. sugar
  • 2 eggs
  • ¾ tsp. salt
  • ¾ Cup milk
  • 2 Tbsp. marg.

Mix eggs, sugar, flour and salt with soft marg. Add corn and milk. Mix well. Micro on roast 9 mins. Stir. Continue on roast 5 – 6 mins. Let stand until pudding is custardy.

  • 1 lb. pecan halves
  • 1 egg white
  • 1 Tbsp. cold water
  • 1 Cup sugar
  • 1 Tbsp. cinnamon

Beat egg white w/ cold water until stiff. Fold in pecan halves. Set aside. Mix sugar with cinnamon. Pour over moist pecan halves. Pour nuts onto buttered cookie sheet and spread thinly. Bake 1 hour at 250 turning every 5 minutes. Store cooled nuts in an airtight container.

  • 1 lb. lump crab meat
  • 2 – 8oz. packages cream cheese (room temp.)
  • ½ pint sour cream
  • 4 Tbsp. mayo
  • Juice of ½ lemon and 2-3 tsp. lemon juice
  • 2 tsp. Worcestershire sauce
  • ¼ tsp. garlic salt
  • 1 tsp. dry mustard
  • 1 cup shredded sharp cheddar cheese. ½ cup in mixture and ½ cup over top
  • Old bay to taste

Mix all ingredients except crab meat together well, add crab meat, spread in greased baking dish and sprinkle remaining cheese over the top. Bake at 350 for 30 mins.

  • 1 ½ Cups sugar
  • 1 Cup vegetable oil
  • 3 eggs
  • 2 Cups all purpose flour
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • ½ tsp. salt
  • ¼ tsp. ground nutmeg
  • 3 cups chopped apples
  • 1 cup chopped nuts

Heat oven to 350. Grease and flour rectangular pan. Mix sugar, oil and eggs until blended, beat 1 min. Stir in remaining ingredients except apples and nuts. Beat 1 min. Stir in apples and nuts. Pour into pan. Bake 35 -45 mins.

  • 3 lb. red seedless grapes
  • 8 oz. package cream cheese
  • 8 oz. sour cream
  • ¾ Cup sugar
  • 1 tsp. vanilla
  • 1 tsp. almond flavoring
  • ½ Cup chopped pecans

Fold in grapes

  • 10 potatoes, peeled, cubes, boiled and drained
  • 1 Cup butter, melted
  • 1 1/3 cup all purpose flour
  • 6 cups milk
  • Salt and pepper to taste
  • 1 tsp. dried parsley
  • 1 tsp. onion salt
  • 1 onion, chopped
  • 2 Cups shredded cheddar cheese, divided
  • ½ lb. kielbasa, chopped

Melt butter in saucepan; whisk in flour until smooth. Add milk, stir until smooth and thickened. Add salt, pepper and parsley flakes and onion salt; set aside. Pour a thin layer of sauce into a 2 qt. greased casserole dish; layer half the onion, cheese, kielbasa then potatoes. Pour ¼ cup remaining sauce over mixture; then repeat layers, reserving ¼ cup cheese. Top with any remaining sauce and cheese. Bake 1 hour at 350. Serves 10 -15.

  • 1 16oz. box rotini pasta
  • ½ small red onion, chopped
  • ½ large burpless cucumber cut into 1/6 or 1/8 strips and chopped
  • 1 small can sliced black olives, drained
  • 1 small package crumbled tomato and basil feta cheese
  • 1 ½ cups Kraft Greek vinaigrette dressing

Cook pasta for approx. 8 -10 mins. at a rolling boil. Rinse with cold water. Add vegetables and dressing once cooled. Refrigerate overnight.

  • Cook noodles, drain
  • Brown hamburger, drain
  • Mix sauce with hamburger
  • Mix noodles with 2 Tbsp. butter, 2 eggs, 16 oz. cottage cheese for bottom layer
  • Pour sauce on top
  • Top with grated cheddar cheese
  • Bake at 350 for 45 mins.
  • 1 stick butter
  • ½ cup brown sugar
  • 1 cup self rising flour
  • ½ cup pecans (or more)

Crumble together butter, brown sugar, flower and pecans in a bowl. Place in long baking dish – do not press down – drop around in dish – brown in oven at 350 for 5 mins. (make sure butter is melted). Let cool.

With mixer, beat 8 oz. package of cream cheese, ½ cup sugar, 2 tsp. milk and 8 oz. container of cool whip. Mix together and spread over crumb mixture after cooled. Top off with 2 cans blueberry pie filling. Refrigerate.

  • 5 eggs, beaten
  • ¾ cup sugar, add to eggs
  • 4 slices bread, break into pieces. Add to eggs and sugar.
  • 1 stick melted butter. Add to above.
  • 1 small can pineapple, add juice and all to above.

Mix all together and pour into greased casserole bowl. Set this bowl in a pan of water. Bake uncovered at 350 for 1 hour.

Ingredients for 1 serving

  • 1/2 cup water
  • 1 green tea bags (brew tea the night before to save time in the morning)
  • ½ + a little more if you like it, cup blueberries, fresh or frozen
  • ½ cup organic yogurt, we prefer whole, it is sweeter by nature and limits need for sweetening
  • 1 tablespoon almonds, blanched slivered is the easiest. Do not use almonds with skin (hard to digest).
  • 1 tablespoon chia seeds
  • (add 1 ice cubes if you use hot tea)

Bring water to a boil and pour over tea bags. Steep 4 minutes. Squeeze and remove tea bag and discard. Place nuts and chia seeds in blender and chop fine, then add blueberries, yogurt, and tea (and ice if needed). Do not drink this drink ice cold. Cold drinks are hard on your stomach. Process until smooth. Serve as a drink or use a spoon.

Ingredients for about 4 people:

  • 1 orange, or 2 small oranges, you need ½ cup orange juice
  • 2 limes and 1 lemon
  • 1 tablespoon(s) extra-virgin olive oil, preferable organic, and absolutely cold pressed!

Fresh variety of lettuce, do not use iceberg salad!, include dandelion leaves and flower, arugula is very good to use, but only available in colder seasons. Best to use as whole lettuces, but you could use the organic variety bags. You will need about 2 regular sized lettuce plants. Best is to buy more variety and save it for tomorrow or sandwiches.

Wash lettuce thoroughly, if the packaged says washed, still wash it again. Dry the lettuce. Juice the lemon, lime and oranges. Cut the ginger in very fine slivers. Combine juices and ginger with the olive oil, mix very good so you have a smooth dressing. Serve the lettuce with the dressing and mix. Add arugula flowers, borage flowers, dandelion flower, calendula flowers, or even some rose petals. Add dried cranberries or fresh blueberries. DON’T ALLOW ANYBODY TO ADD REGULAR SALAD DRESSING SUCH AS BLUE CHEESE!!!!!! THIS IS TOO GOOD FOR THAT!

Ingredients for about 4 people:

  • 1 cup bulgur
  • 2 cups water
  • 1 cup parsley, chopped finely and with as little stems as you can do (this is about 1 bunch, depending on size
  • 2 tablespoons fresh mint leaves, chopped, or 1 teaspoon dried mint, more to taste
  • 2 or 3 green onions, chopped
  • 1 ripe firm tomatoes, diced
  • 1 to 2 lemons, juice of, to taste
  • 1 teaspoon extra virgin olive oil, to taste
  • ¼ teaspoon sea salt
  • fresh ground pepper to taste

Bring water to a boil, add the bulgur and half the salt. Cook on low heat for 15 minutes, covered, cool. (follow directions on package if different) You can use a food processor, chop parsley and mint together, using a pulsing action, to ensure that you don’t end up pureeing them, and remove to a bowl.Repeat with green onions, and add to bowl. Chop tomatoes, preferably by hand, into about ¼�? dice, add to bowl. Combine everything with the bulgur. Drizzle with lemon juice and olive oil. Add salt and pepper to taste, and toss thoroughly. Refrigerate for about an hour, taste, and adjust salt and pepper.

Ingredients for 2 people:

  • 2 small chicken breasts, organic (not more than 3 Oz. a person)
  • 1 Tablespoon butter (not margarine) or olive oil
  • 1 small chopped onion
  • 1 cup water or low sodium organic chicken broth (or homemade broth)
  • ½ teaspoon turmeric
  • ¼ teaspoon curry (or more if you like it hot)
  • ¼ teaspoon cardamom
  • salt and pepper

Cut the breasts in half if more 6 Oz. or more and only use 1 breast. Salt the breasts, heat the butter or oil and fry to a golden brown on medium to high heat (stay with it). This will be in about 4 minutes, if you use olive oil it will not become golden brown but just a little gold. Add the spices and the onion when golden. Continue frying on lower heat for 5 minutes. Add water or broth and simmer until cooked (about 5 minutes). Taste the sauce, add more pepper, salt or curry if needed. Serve with brown rice or quinoa

Ingredients: this is really up to you, go to the farmers market and buy what is available from the following:

  • Broccoli, kale, turnips, cauliflower, cabbage, radishes, Brussels sprouts, collard greens, Chinese cabbage, rutabaga, kohlrabi, horseradish, water cress
  • 2 garlic cloves
  • ½ onion
  • 1 to 2 tablespoons olive oil

Cut veggies in slices, about ½ inch wide, cut radishes and kohlrabi in thin slices. Mash garlic. Slice onion in fine pieces. Heat oil on medium heat, add onions and sautee until light brown (stir often). Add veggies and garlic and sautee for 5 minutes (stir often). Serve and add hot sauce if you like it.

Ingredients for 4 people:

  • 1 cup(s) quinoa, rinsed
  • 2 cup(s) water
  • 1 tablespoon(s) extra-virgin olive oil
  • 1/4 cup(s) slivered almonds
  • 1/2 cup(s) dried apricots, cut into 1/2-inch pieces
  • 1 tablespoon pure (organic) maple syrup
  • 1/2 teaspoon(s) finely grated orange zest
  • 1/2 teaspoon(s) cinnamon
  • 1/4 cup(s) organic cottage cheese

Rinse the quinoa first. In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again. (or use about 2 ½ cooked quinoa). In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest, and cinnamon, and stir well until heated through. Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Serve and top each portion of quinoa with a tablespoon of cottage cheese. Feel free to add any fruit of the season, or some slices of orange.

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