Quotes By Sandra Lee

Seventy percent store-bought, ready-made plus 30 percent fresh allows you to take 100 percent of the credit.

My brand is a demography-breaker. It speaks to all homemakers and women from all walks of life and all across society.

It's really easy to figure out why I love what I love, the holidays and food. I know the difference between having them and not having them.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

Yes, I love white, and I'd wear it all the time if I could. Some people think I have an issue with cleanliness, but to me it's just so pretty.

When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'

The issue I have always felt most strongly about is hunger in America, in particular the children.

I can certainly be part of the socialite group and walk those carpets every day, but I choose not to because I prefer to be grounded. You can't be at home and on the red carpet.

Sometimes I feel like I'm not only the engine but the caboose. I have to be in the front car and pull forward, and at the same time run around behind and push everybody along with me.

My most cherished possessions are my grandma's letters and my vintage Martha Washington cookbook.

As a kid, I thought John Denver was the perfect Prince Charming.

If you've attended the Cordon Bleu, you would know that no woman is supposed to be a chef - only men.

Lack of sleep makes me less productive. I need a good seven or eight hours a night.

Christmas is more stressful with present buying and making sure everyone gets included, but Thanksgiving is really not that. I don't ever really get stressed out about the food.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

One of the things I do in my cookbooks is I will do a conversion from outdoor to indoor grilling so you can do it year-round.

Different types of chicken come at different price points. Filets are going to be more expensive. If it's bone-in and skin-on it's going to be less expensive.

Instead of doing cinnamon, nutmeg, and all those baking spices I'll have one spice that's for sweets, and that's pumpkin pie spice.

I'm an activist for gay marriage equality and children's rights. I'm the face of Share Our Strength.

I like doing food as a focal point on my table. It is not like going out and buying flowers or candles, which are expensive.

My audience knows me, and I wear beautiful clothes as a badge of honor. They remember where I came from.

Raising myself and caring for my brothers and sisters allowed me the benefit of a lot of information that I wouldn't have otherwise gotten. I had to be frugal, thoughtful, resourceful. I didn't have anyone to tell me, 'You can't.'

The women are at an advantage - we represent the buying power in this country.

You don't need Montreal steak seasoning on everything.

I'm not sure that some of the food purists are in touch with what really goes on in American households.

When you're young, you think you can do anything, and that was really a gift. That's why I can never understand someone telling me 'no' today. 'No' just isn't an option.

I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.

Why I have had such a huge career and why I have sold over four million books, is that people can do what I share with them to do.

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.

At this point in my life I am just about enjoying my free time and my downtime and that's what is about for us. My job is about making your job easier. I take a lot of pride in the quality of what I present, especially in 'Money Saving Meals.'