10,000 cow cow recipes

This winning decorated cookie charmed us with its sophisticated look and pleasing chocolate-pepperminty flavor. It's from Deb Bonfiglio of River Hills.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

Punch bowl cake layered with yellow cake, cherry pie filling, chocolate and vanilla pudding, pineapple, bananas, whipped topping, and nuts. A retro layered trifle for a crowd.

Layered pumpkin walnut pie hides a buttery brown-sugar walnut praline beneath a creamy, cream-cheese-rich pumpkin custard in a shortbread crust, crowned with baked pastry leaves. A Thanksgiving showpiece.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

Dilly rice muffins fold cooked rice, fresh dill, scallions, and parsley into a quick muffin batter. Savory, herby, and ready in 30 minutes. A great way to use leftover rice.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

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.

Yuletide ginger cookies made with oat bran and egg whites instead of butter and whole eggs for a lighter holiday treat. Rolled in festive colored sugar crystals for sparkle and crunch on every bite.

My kids all love carrot cakes. This time made these carrots cookies, and they loved them so much. I will make these cookies very often from now on.

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.

Try a delicious, but different kind of applesauce that is made with cranberry juice and lemon juice which gives it a nice zing.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Rich butterscotch fondue made with demerara sugar, golden syrup, evaporated milk, and chopped peanuts. Serve warm with sliced apples, pears, bananas, and popcorn for dipping.