2,500 canned recipes

Pineapple butterscotch cake doctored from pound cake mix and instant butterscotch pudding, topped with crushed pineapple and butterscotch chips. The shortcut potluck cake that always disappears.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Three-ingredient beer bread with self-rising flour, sugar, and a can of warm beer. No yeast, no kneading, just mix and bake for an hour for a dense, crusty homemade loaf.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

Brown rice and black beans simmered with sauteed onion, garlic, green pepper, cumin, and salsa. A hearty, budget-friendly vegetarian one-pan meal packed with fiber and protein.

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.

Chinese green bean casserole with crunchy bean sprouts, cream of celery soup, and crispy fried onions on top. Four-ingredient potluck side that lands somewhere between Midwest holiday classic and chop suey night.

Simplest vegan nachos: baked tortilla chips with white bean spread, tomato, peppers, and onion. DIY-style, crisp chips, and everyone gets the toppings they love.

Strawberry banana slushie made with frozen fruit and orange juice, no ice or added sugar needed. Three ingredients blend into a thick, frosty drink in minutes. A healthy summer treat kids can make themselves.

No-bake Easter baskets made from shredded wheat, peanut butter, and butterscotch chips. A fun three-ingredient Easter craft kids can shape and fill with candy.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.

Stuffed baked potatoes topped with a creamy chicken, scallion, and Parmesan mixture. A fast microwave-then-bake dinner that turns pantry cans into a weeknight meal.

Simple vegetarian chili with dark red kidney beans, three cans of crushed tomatoes, and chili powder, simmered one hour in a single pot. An easy meatless chili that feeds 8 with minimal effort.