10,000 card low recipes

Creamy strawberry ice cream blends with milk and strawberry gelatin to create a thick, frothy milkshake that tastes like summer in a glass, perfect for kids' parties or hot afternoon treats.

Creamy scrambled eggs with tangy buttermilk stirred in for extra richness. This simple breakfast recipe creates fluffy, restaurant-quality eggs in just 15 minutes.

These simple and delicious cookies are made with chocolate kisses and pecans.

Indian cucumber raita salad with yogurt, cumin, mint, and lemon juice. Cool, creamy, and ready in 5 minutes. A refreshing side for spicy curries.

Upside-down muffins with pecans and melted margarine in the bottom that become a praline topping when inverted after baking.

Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.

Sophisticate your dinner party with this dip that contains blue cheese and a hint of brandy.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Layered portabella mushroom pasta bake with wheat germ-crusted mushroom slices, chunky tomato sauce, and melted mozzarella. A vegetarian Italian comfort dinner for two.

Crunchy cream cheese veggie spread with grated carrots, radishes, chopped nuts, onion, and green pepper. A versatile no-cook spread for sandwiches, crackers, or lettuce rollups.

Tuna casserole with cream of celery soup, hard-boiled eggs, green peas, and a crunchy potato chip topping. A classic comfort food dinner with pantry staples.

Tex-Mex bake with a crushed corn chip crust, seasoned ground beef with green chilies, tomato sauce, and melted Monterey Jack cheese. An easy weeknight casserole.

Nutty buckwheat groats and cracked wheat get tossed with sautéed vegetables, fresh tomatoes, and slivered almonds, then baked into a hearty vegetarian casserole seasoned with rosemary and chili.

Baked macaroni and cheese with canned tomatoes, basil, mustard, and a crunchy cornflake topping. A simple, small-batch casserole for two with a bubbly, golden crust.

A very light no/low fat ice cream base to use in place of the very rich ice cream base used in many ice cream recipes.

Spicy black bean potato salad gives the picnic classic a Southwestern kick, with red potatoes, black beans, jalapenos, bacon and Cajun seasoning in a creamy mustard dressing. A bold make-ahead side.