10,000 can ding recipes

Kasha kugel: baked Jewish casserole of toasted buckwheat groats with apples, cottage cheese, yogurt, honey, and cinnamon. Healthier whole-grain take on the classic sweet kugel.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Microwave omelet filled with creamy cheddar sauce, crisp bacon, and chopped apples. Cooked in a pie plate for easy folding, then topped with bubbly cheese sauce and bacon bits.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.

Old fashioned sweet potato meringue pie tops a spiced sweet potato custard with fluffy toasted meringue peaks. A Southern Thanksgiving dessert that beats pumpkin pie at its own game.

This is a easy and tasty dessert, you can always server it after dinner.

Banana-Green Mango Chutney pairs ripe bananas with unripe mango, fresh ginger, serrano chile, and raisins in a tangy sweet-hot sauce. Ready in 30 minutes and keeps refrigerated for 2 weeks.

Homemade pastrami from beef brisket cured for 3 weeks with salt, pickling spices, and black pepper, then smoked low and slow. A true from-scratch charcuterie project.

China Moon ten spice honey dip with soy sauce and pickled ginger juice. A sweet, savory, and warmly spiced Chinese dipping sauce ready in 5 minutes.

Sweet pickles brine cucumber chunks overnight, then bring them to a boil in apple cider vinegar with sugar, turmeric, mustard seed, allspice, and celery seed. Eight pints of golden, crunchy pickles by tomorrow.

Raisin breakfast bars with wheat germ, honey, walnuts, and cinnamon. A chewy, wholesome grab-and-go bar baked in one pan with simple pantry ingredients.

Whole wheat surprise breakfast puffers with a hidden orange marmalade center, spiced with cinnamon and nutmeg, sweetened with honey. Bakery-style breakfast muffins ready in 45 minutes.

Spiced fruit chutney with pears, apples, cranberries, and currants simmered in apple cider vinegar with ginger, cinnamon, and orange zest. A tart-sweet autumn condiment for cheese, turkey, and pork.

Slow-simmered Italian pizza sauce built on canned plum tomatoes, olive oil, oregano, basil and tarragon. A balanced, herb-forward sauce that gets even better after an overnight chill in the fridge.