10,000 can ding recipes

Mandelbreit is a Jewish almond bread sliced twice-baked style with three fillings: cocoa, walnuts, and candied fruit. Aging the rolls in foil for a week deepens the flavor.

Homemade peanut butter cups with semi-sweet chocolate, milk chocolate, and creamy peanut butter. Just 3 ingredients to copycat the candy classic at home.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

El Charro Frijoles Refritos (Refried Beans) recipe

Strawberry stuffed French toast sandwiches a thick layer of cream cheese and strawberry jam inside golden, egg-dipped bread, finished with powdered sugar and fresh strawberries. A fast, special-occasion breakfast.

Traditional Mexican epazote black beans soaked overnight, simmered with onion and epazote leaves, then mashed and refried in onion-scented oil. Authentic frijoles refritos negros from scratch.

This moist and delicious cake made with currants, raisins and apricots is perfect the for the holiday season!

Dense chocolate brownie baked in a pie pan, smothered with melted caramel, and topped with pecans and chocolate chips. Serve warm with ice cream for the ultimate indulgence.

Irish cream fudge uses mashed potato as the secret binder, giving a smooth, silky chocolate fudge spiked with Bailey's-style liqueur and crowned with a walnut on each square. A quirky candy-shop classic.

Niter kebbeh, Ethiopian spiced clarified butter infused with ginger, turmeric, cardamom, fenugreek, cinnamon, and cloves. The foundation of Ethiopian cooking.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

Chocolate spiders: a no-bake 3-ingredient Halloween candy made with melted chocolate chips, salted peanuts, and crispy chow mein noodles. Drop, chill, eat. Spooky shaped clusters in 15 minutes.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

Traditional mincemeat filling with beef, suet, green tomatoes, tart apples, raisins, and warm spices. Canned with brandy for holiday pies, makes 3 quarts.

Classic Southern red beans and rice simmered low and slow with smoked beef sausage, garlic, and bell pepper. A stick-to-your-ribs one-pot meal ready to ladle over fluffy rice.