3,053 can ding recipes

An easy to make coleslaw with south Asian flavors and a bit of a kick.

Big-batch homemade pork sausage patties with bacon, white pepper, allspice, sage, and mace. Grind, season, press into patties, and freeze for easy breakfasts all month.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.

Hearty slow cooker spaghetti sauce loaded with ground beef, mushrooms, bell peppers, and Italian herbs. Simmer it low and slow for rich, restaurant-quality marinara.

Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.

A buttery oat crust topped with gooey melted caramel, a layer of melted chocolate chips, and crunchy pecans, then chilled and cut into bars. Turtle candy in bar form that takes just 30 minutes to make.

Homemade spicy seasoning mix with chili powder, cumin, garlic powder, oregano, and red pepper flakes. A DIY taco-style blend with no salt or fillers added.

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.

Loaded vegetable frittata packed with peppers, onion, mushrooms, broccoli and squash, set on the stovetop and finished in the oven for a tender, golden egg bake. An easy way to clear out the crisper drawer.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.

Caramel pecan bars with a buttery shortbread crust topped with pecan halves in a honey-brown sugar caramel finished with cream. Makes 50 bars from one jelly roll pan.

Dried figs simmered in orange juice, Grand Marnier, and ground ginger, then dipped in melted chocolate. An elegant no-bake confection for holiday candy trays.

Silky peppermint chocolate squares that literally melt on your tongue, made with sugar-free milkcote chocolate coating and dipped for a smooth, snappy shell. Makes 8 dozen candies. A dietetic candy that tastes like pure indulgence.

This turns out almost like Snickers bars with the benefit of being "low-fat" and lower sugar than the original candy bar.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.