10,000 can ding recipes

Crockpot Chicken breasts slow "baked" in cream of mushroom soup.

Add feta cheese, sun-dried tomates, marinated artichoke hearts, mushrooms, olives, fresh cucumber, onions and bell peppers into cooked macaroni. Serve it over a bed of mixed greens, super tasty and refreshing.

Leather britches beans: the classic Appalachian method of stringing and drying green beans, then cooking low and slow with bacon grease. Traditional shuck beans recipe.

Buttery English toffee ball cookies studded with crushed chocolate-covered toffee bars and vanilla pudding mix, rolled in powdered sugar. Melt-in-your-mouth holiday cookie tin favorites.

No-bake mocha ice cream cake with coffee and chocolate ice cream, Kahlua, crushed toffee bars, and ladyfingers in a springform pan. A frozen dinner party showpiece.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

For the best taste, use good-quality caramels in this rich, gooey bar that keeps best refrigerated. It's from Jan Christofferson of Eagle River.

Satisfy your sweet tooth with this decadent pie that's fun to make and enjoy.

Try something new with your pork tenderloin by using this simple and easy to follow recipe that will feed your hunger.

Chocolate turtle cake with a gooey caramel and pecan layer hidden between two devil's food cake layers, topped with a boiled cocoa frosting. Inspired by turtle candy.

This rich and moist cake made of candied cherries, pecans and coconut is bound to have you thinking about seconds.

Stuff thick-cut French bread with cinnamon cream cheese, soak in custard, then bake until golden and top with Grand Marnier strawberry sauce for an indulgent brunch showstopper.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.

A classic French Buche de Noel with a light sponge cake rolled around chocolate butter cream filling, then coated in chocolate frosting scored to look like bark. The centerpiece of any Christmas table.

This cut-out cookie from Bev Bosveld of Waupun is dressed up with chewy oats and crushed peppermint for a pleasing result.

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.