10,000 ann ann recipes

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.

Diabetic-friendly cranberry raisin sauce simmered with orange juice, cloves, and cinnamon sticks. No added sugar needed in this thick, spiced sauce for ham or turkey.

Banana-stuffed French toast made with cinnamon-raisin bread, egg whites, and skim milk. A lighter brunch dish with mashed banana filling and a maple yogurt topping.

A bold beef barbecue sauce simmered with beer, chili sauce, pimento-stuffed olives, and butter. Briny, tangy, and ready in 15 minutes. Makes 1½ cups of pure backyard magic.

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Quick 15-minute apple raisin sauce with applesauce, apple butter, and maple syrup for a naturally sweet topping over pancakes, pork, or oatmeal.

Stove-top candied sweet potatoes simmered in brown sugar, butter, vanilla, and lemon. No oven needed, no marshmallows in sight, perfect for crowded Thanksgiving stoves.

Homemade cinnamon liqueur steeped with cloves, coriander, vodka, and brandy. Three weeks from jar to glass, and it makes a gorgeous homemade gift.

Rustic French potage with bacon, cabbage, root vegetables, and beans simmered for 2 hours. The kind of peasant soup that feeds a crowd for pennies and tastes better the next day.

This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

Sharp cheddar fondue with apple juice, Dijon mustard, and onion powder served with crusty bread cubes and blanched vegetables. A fall-inspired cheese dip ready in 30 minutes.

A savory and hearty meat dish that can be easily made with your crockpot. Serve with bread bowls and a soft, crusty bread.

Louisiana red beans and sausage simmered low and slow with the holy trinity, smoked sausage, and warm Cajun spices. Serve over rice with garlic bread for the classic New Orleans Monday meal.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Vegan garbanzo squash stew with chickpeas, winter squash, tomatoes, and fresh spinach simmered in spicy tomato broth. A high-fiber plant-based one-pot stew that comes together in under an hour.