10,000 ann ann recipes

This bread is light and not too sweet. Delicious with a cup of tea or coffee for breakfast or brunch.

Make-ahead sausage, cheese and egg breakfast casserole built on herb croutons, sharp cheddar and bulk pork sausage. Assemble at night, bake in the morning. The brunch crowd-feeder.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.

This scrumptious dish has a fruity and sweet taste that everyone will enjoy! Great idea for a quick dessert after dinner!

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Old-time beef stew simmers floured chunks of stew meat with carrots, potatoes, and a secret splash of lemon juice and a pinch of allspice. Stovetop in 3 hours or crockpot all day.

No-cook Thai peanut sauce with smooth peanut butter, soy sauce, rice and cider vinegars, sugar, and a drop of sesame oil. A 10-minute dip for satay, noodles, or spring rolls.

Homemade papaya chutney simmered with fresh and ground ginger, honey, cilantro, and warm spices. A sweet-tangy condiment for curries, grilled meats, and cheese boards.

If you love macaroni and cheese, then you will adore this delicious crockpot recipe that doesn't take a lot to make!

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Creamy seafood tetrazzini with crab and shrimp in a white wine, clam juice, and Parmesan sauce tossed with vermicelli and baked until bubbly and golden.

Three-bean salad with steamed French beans, kidney beans, and chickpeas in a tangy yogurt-mustard dressing. Add tuna or grilled bacon for a heartier meal.

Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.

Brunch roast beef hash made from leftover roast beef and potatoes with onion, green pepper, and a touch of tomato, fried until brown and crusty, then folded omelet-style. The tastiest way to use up Sunday's roast.

Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.

Slow cooker BBQ beef sandwiches with shredded chuck roast in a tangy tomato sauce, brown sugar, and mustard. Fork-tender and crowd-ready on buns.