Since you're mostly looking things that don't need a specific size pan, what you really need is a couple of "large" and a couple of "small". What "large" and "small" mean depends on the size of your oven, and the amount you normally cook. For example, if you want to cook lasagna, you need a pan long enough for the noodles to fit. If you cook a lot, like for a family, you need large dishes which hold enough food. If you're cooking for two than you might not need such large dishes as often. I agree with hostapasta that a 14 x 14 oven would be too small for me. There are a lot of things I cook that wouldn't fit in there. Think about WHAT you cook and HOW MANY you cook for. Think about the pans you currently have and how often you use them and what you use them for. Do you have any "favorite" dishes that you use a lot or any "neglected" dishes that almost never get used? Do you prefer rectangular/square dishes or round? Do you cook things which need to be covered (with a lid) during baking or open? Will you NEVER be making cakes/cookies/pies or just seldom? If it's seldom, as opposed to never, you'll still want to have the appropriate pans, but maybe not at your fingertips, so those kinds of things can go into less accessible storage areas.

I clean out my fridge on Wednesday nites, the day before the garbage man comes. I will put any leftover meats, veggies, and rice or potatoes in a medium size container. Some of it I wouldn't want to really eat, but my DH will eat anything. This one time I added a half can of leftover dog food and some soggy kibbles from the dogs bowls. I was going to feed it to dogs the next nite. You guessed right.....hubby ate it for lunch the next day and loved it. I still tease him about it. I now mark "DOGS" on a piece of freezer tape on the lid to keep him out of the animals goodies. Only if you want to get back at your DH would I recommend this leftover recipe. Trin

I always make planned-overs, and they are usually different from the first meal. Easter's left-over roast lamb was eaten the second night just as the first, because it really was just that darned good, LOL. But now the rest is divided up into freezer dishes - one for lamb curry with couscous and vegetables, one for shepherd's pie, and one small one for pita sandwiches. That one is for tomorrow's lunch. It will probably be 2 or 3 weeks before we have the other lamb dishes. I think it's silly to heat up the oven for any kind of a meal without making enough for more than one. It just requires a bit of creativity and planning. I absolutely hate when I hear someone saying "Oh, we NEVER eat leftovers!" More stupid they!

Juellie, yes, the waffle cookies are made in the waffle iron. I've had the recipe forever (well 30 or 40 years) and hadn't made them for at least 6-8 years so decided it was time. I love them. We used to put ice cream between and just frost the top one to have homemade ice cream sandwiches! Mush, I had the oven at 300 degrees and left the Rolos in for 1 minute plus 10 to 20 additional seconds. I think you could have the oven a little lower and leave them in a little longer and that would soften the caramel a little more instead of just melting the chocolate. Casey, the pretzel ones are just round pretzels, laided out side by side on a foil covered cookie pan, then a Hershey's kiss placed in the middle. Heat for a couple of minutes in a 300 degree oven or until the kiss gets soft, then push a pretzel filled holiday M&M in the middle. Carla, this recipe didn't use cool whip in the lemon cookies, just cake mix, 2 eggs, and 1/3 cup of veggie oil. I'd love to try the recipe with the cool whip, though, if you ever come across it. Thanks everyone, for all the nice compliments. I just loved that White Gumdrop Fudge and the other quick candies. That's what turned my platters from kinda blah to something really pretty and festive!