10,000 can ding recipes

Rum-raisin fudge with chocolate chips, marshmallow creme, pecans, and dark rum-soaked raisins. A boozy, rich candy that makes a standout holiday gift.

No-bake chocolate orange truffle balls rolled from crushed chocolate wafers, pecans, fresh orange juice, zest, and honey. Five ingredients, no oven, holiday cookie tray ready.

Quick caramel apple pie with quartered caramel candies, caramel ice cream topping, diced unpeeled apples, and a pecan topping. Uses a store-bought crust for easy assembly.

Navy beans slowly bake with molasses, salt pork, and mustard until they turn creamy and rich. This traditional New England side dish fills the house with sweet, smoky aromas.

Brown sugar fudge cooked to the soft-ball stage with molasses, heavy cream, and a touch of unsweetened chocolate. Old-fashioned candy-thermometer method for a creamy, never-grainy result that sets up firm and slices clean.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Buttery shortbread cookies topped with caramel, coated in melted chocolate, and pressed with chopped pecans. Homemade Turtle-style candy cookies that make a gorgeous gift box treat.

Old-fashioned stovetop fudge made with real unsweetened chocolate, evaporated milk, and walnuts. Cooked to soft ball stage and beaten until thick and glossy, this is the kind of homemade fudge that wins county fair ribbons.

Boston cream loaf candy boiled to soft-ball, beaten until stiff, then folded with walnuts and maraschino cherries. A vintage New England fudge-style sweet cut into nibble squares.

Learn how to make Bibimbap, one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.

Ranch-style pinto beans slow-simmered with ham hock, chili powder, cumin, and oregano. A cowboy classic that works on the stovetop or in a crockpot.

Decadent chocolate cheesecake layered with gooey caramel and crunchy peanuts on a graham cracker crust. Each slice reveals ribbons of caramel swirled through rich cocoa cream cheese.

Texas-style cowpoke pinto beans cooked low and slow with smoked bacon, salt pork, jalapeños, cumin, and chili powder. Crockpot or stovetop, freezes well for refried beans later.

Authentic Sicilian cannoli made from scratch with Marsala wine shells, ricotta filling, candied orange peel, and chocolate. Fried golden and dusted with powdered sugar for a true Italian pastry shop experience.

Almond praline bell made from toasted ground almonds and honey-sweetened hard crack candy, shaped in a mold for a stunning edible centerpiece. A classic showpiece confection.