10,000 low low recipes

Opal Deneke's fig jam with ripe figs, pineapple, lemon juice, and warm spices like cinnamon, cloves, and allspice. Old-Southern hand-me-down preserve perfect for biscuits, cheese boards, or holiday gifting.

Diced cooked beets toss with cardamom and fresh mint, then layer with honey-sweetened Greek yogurt for a vibrant Indian raita that's tangy, earthy, and subtly sweet in every spoonful.

The Kaufmans' apple butter, a slow-cooked spread made from cooking apples, reduced apple cider, and sugar simmered for hours into a deep, glossy spread. The Pennsylvania Dutch farmhouse classic, ready for water-bath canning.

Scrumptious snacks made with chocolate chips, butterscotch chips, coconut and walnuts.

Fresh strawberry sherbet made in a food processor from frozen berries, sugar, strawberry fruit spread, and a splash of non-fat yogurt. No ice cream machine, no eggs, no dairy heavy lift.

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.

Hearty oat and grated apple muffins sweetened with pure maple syrup. Yogurt keeps them moist, walnuts add crunch, and they're done in 40 minutes start to finish.

Sourdough pancakes from an active whole wheat starter, with baking soda stirred in for tang and a tall, fluffy rise. The weekend way to put your bubbling starter to good use.

These delicious rolls are made from phyllo pastry, and they are so elegant and pretty to be gifts too.

This cheesy and creamy dip is great with pita bread/chips or crackers. Best served hot or warm.

Packed with goodness and yumminess. This banana bread is perfect for breakfast, brunch or a healthy snack.

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

A batch cranberry cosmopolitan you mix by the pitcher, vodka, cranberry, lime, and Cointreau with a fresh ginger kick. Shake to frosty, strain into a sugar-rimmed glass, and serve a crowd.

"Prime rib is one of the most delectable dinners there is. We order it in our favorite upscale restaurant on special occasions, but few consider they have the skill to make it at home. Yes, you do and here's how. It will compare to the finest you've ever eaten and you'll be be amazed at how easy it is to do. It's not a budget dinner, so go to a reputable butcher and buy the best quality 'Prime' Rib roast available.

Nothing is more satisfying than a piece of grilled juicy steak. The herb mustard goes deliciously well with the steak.

Let lemons meet your chicken today with this easy crockpot recipe that will have you enjoy every single minute of dinner!