Navylys--Once you are addicted to recipes, you cannot become unaddicted. The internet, as with many addictions, has only multiplied the problem. Here are my coping mechanisms:

I do not save quite as many when I make it a point to try an average of one or two new ones per week. Somehow that lets me know that I already have a lot. Now that I'm retired, I can make a dent in the pile.

I have become more selective. A recipe with a specialty ingredient that I will not use for anything else, or that requires expensive ingredients, gets left unclipped (whether digitally or manually). I do not bother with recipes that my husband is unlikely to eat, unless it is a soup or something I would make for just me. On the other hand, he has ended up liking foods he never thought that he would. He was convinced that the speculaas I recently made would be too spicy, but he has now eaten three and loves them.

Sometimes I look at the techniques and think: The recipe authors have got to be kidding. If it is too time-consuming, and I'm unsure of what the result would be, I do not save the recipe.

If the recipe will require a significant investment in new equipment that might not be used very much, that is a red flag, and I bypass the recipe.

I avoid most trendy recipes--which is all I see these days in the online Bon Appetit; it appears to be aimed at either brand new cooks or people who want to be making the latest food fad.

I still have a lot of recipes that I want to bake, but that is what makes it so exciting and purposeful whenever I go into the kitchen. Right now, I'm working on both my favorite Christmas recipes and trying some new ones. At the moment, Beatrice Ojakangas' Danish Sugar Pretzels (the original, not the KAF re-working) is calling me, and the notched rolling pin that arrived in the mail today is waiting for me to try Swedish Knakkebrod. I figure that it can be used for more than one recipe, and it beats repeatedly stabbing the dough with a fork.

Bake and Cook on, Fellow Recipe Addicts!

Navlys, another thing I do besides what Bakeraunt does, is that I make notes on the margin of the recipes. I have a huge collection of recipes, too. There's actually a section in my 3-ring binder that is labelled "DO NOT MAKE AGAIN" and some recipes do end up there.

We have a file drawer full of recipes on 3x5 cards, plus 6 shelves of cookbooks and recipes in binders or magazine holders in the kitchen, plus another bookcase just around the corner that has several shelves of cookbooks (plus other books) and several shelves of cookbooks in the basement, too.

And I can think of a dozen or more cookbooks I'd still like to have.

The first step is admitting you have a problem.

I've got the same problem and sometime I can't find what I'm looking for eerrr.I've recently went through a lot of mine and some that was written on paper I trashed.I love cookbooks too!

I try to keep track of recipes I used, I print a lot of them out and put them in several three ring binders, but sometimes I bake from a cook book and don't record it. There are so many recipes that look interesting but I don't have the time to try now, and can't find them later.

On current trends, what do you think about cooking a meal in a pan in the oven "sheet pan meals". I haven't tried it but it looks like it would be difficult to get everything to cook evenly without parts being undercooked, over cooked or dried out.
In the good old days ( imaginary leave it to Beaver days ) people used to try to cook several dishes in the oven at once, but these were in different containers so they could stagger the start times.

Skeptic - I love sheet pan recipes! They have been a real time saver for me.

The trick I have found is to have everything in similar size pieces. If it happens to be for chicken breasts, I always make sure the butcher cuts them in half horizontally. And I usually cover the sheet pans with foil for easy clean-up.

Re: Sheet Pan recipes. I find it easiest to do sheet pan recipes with chicken and either cut-up potatoes or cut up sweet potatoes. I've seen some with sausage I'd like to try, but my husband is a no-sausage person, so that's out.

When I did a pot roast in the oven, my husband finally realize why I prefer to do them there rather than in the crock pot: the answer is that I can add the vegetables later and not have them turn to mush.

When we were preparing to move, the toner went out in the printer, and I suspect that after we got here my husband took a long time to replace it in order to deter my recipe copying. I have tried to cut back on what I print, and I'm a lot more particular these days.