10,000 low low recipes

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

A layered strawberry Jello salad with mashed bananas, crushed pineapple, and frozen strawberries split by a tangy sour cream center. The potluck classic that never goes out of style.

Super easy side of Asparagus dressed with pimentos, lime juice and pine nuts.

Velvety chocolate mousse laced with Kahlua, lightened with beaten egg whites and whipped cream. Just 6 ingredients and a few hours in the fridge for a stunning French-style dessert.

Entertain the chocolate lovers you know with this delicious pie that will make you lick your lips after every bite!

Steamed broccoli salad tossed in a citrusy vinaigrette with orange juice, Dijon, and garlic. Diabetic-friendly and ready warm or at room temperature.

Creamy butterscotch fudge studded with chunky peanut butter and topped with chopped walnuts, set firm for easy slicing.

Glazed Cornish hens roasted with an apple jelly and cinnamon glaze, served with wild rice tossed with red grapes, celery, and cashews. An elegant dinner that's easier than it looks.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Layered bean dip with refried beans, taco-seasoned ground beef, shredded lettuce, chunky salsa, and melted cheddar. A crowd-pleasing party appetizer served with tortilla chips.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Tender fried doughnuts packed with melted unsweetened chocolate and buttermilk tang, drizzled with vanilla icing. Deep-fry to golden perfection in just 3 minutes per doughnut.

No-bake cafe au lait blender cheesecake whips cottage cheese, instant coffee, and whipped topping into a light gelatin-set dessert. Cinnamon zwieback crumbs top each slice.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Thai cucumber pickles, a quick sweet-sour-spicy side of sliced cucumber, red chiles, onion, and cilantro in a red wine vinegar brine. Five-minute condiment.