10,000 cow cow fan recipes

Brazilian iced chocolate with Coke layers melted unsweetened chocolate, double-strength coffee, hot milk, and chilled cola over ice. A retro Brazilian beverage that fizzes between dessert and drink.

Juicy, sweet and tender roasted tomatoes, creamy goat cheese, and slightly bitter mixed greens make this mouth-watering pasta dish delicious and nutritious.

This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving

Smoky chipotle tomatillo salsa with charred tomatillos, pureed chipotles in adobo, red onion and cilantro. Tart, smoky and vegan, with a deep building heat that's a world above any jar.

Microwave strawberry jam in 8 minutes with crushed berries, sugar, lemon juice, and a touch of butter. Small-batch refrigerator jam, no canning needed.

This easy to make strawberry pie tastes so good, you don't have to bake if you use a store-bought pie crust. A great recipe to use up your strawberries.

Homemade chapatis made with whole wheat and all-purpose flour, just four ingredients and no yeast. Griddle-cooked flatbread that puffs up light and soft with the right technique.

What's for dessert at Christmas day? How about some homemade candy cane ice cream? It's made of low-fat milk, egg yolks and crushed candy cane. It's creamy and silky, crushed candy cane adds some crunch and minty sweetness. Don't have to pay high price for hagen daz, this is as good as hagen daz, and it's lower fat.

Low-sugar refrigerator strawberry jam sets in minutes with gelatin, not pectin. Just ⅓ cup sugar for 4 cups of berries. Bright, fresh-tasting fruit straight from the saucepan.

Soft oatmeal cookies studded with chocolate chips, made lighter with applesauce instead of excess butter. Crisp edges, chewy centers, under 150 calories each.

Spicy blueberry citrus marmalade simmers orange, lemon, and lime rinds with fresh blueberries, sugar, and a kick of crushed red pepper into a sweet-tart-spicy preserve. Made for canning and gifting.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

Black bean hummus with tahini, lime, garlic, and cumin. A southwestern twist on the classic chickpea spread, vegan and ready in 5 minutes in the food processor. Smooth, smoky, and dippable.

Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

Here is a childhood recipe with a twist. It is great for the holidays and children love it too.

Buttery vanilla cookies studded with plump raisins and baked until edges turn golden. These cut-out treats bring teatime nostalgia straight from the oven to your cooling rack.