10,000 oat bran recipes

Old-fashioned chocolate sticks: a thin pan of dense fudgy chocolate-nut batter cut into slim rectangles after baking. Half-cookie, half-brownie bar made for coffee or after-dinner trays.

Julekage, the traditional Norwegian Christmas bread scented with cardamom and studded with dark raisins and candied citron. Made fast with a food processor instead of hours of hand-kneading.

Cheesy noodle skillet supper browns ground turkey with spaghetti sauce, cream of cheddar soup, egg noodles, and mushrooms, melted under a cheddar blanket. Easy one-pan weeknight dinner.

Pizza roll-ups made from flattened bread slices stuffed with tomato sauce, mozzarella, olives, and Italian seasoning, brushed with butter and chilled until bake time.

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

Pork and beef chili with cocoa, cinnamon, and a finishing stir of masa harina. The mole-inspired chili that builds dark depth over a slow simmer. Beans optional.

Easy apple pecan pie with chopped apples, toasted pecans, and warm cinnamon in a single open-top crust. Seven ingredients, one bowl, no top crust to fuss with.

Holiday harlequin fudge stacks dark chocolate-walnut over white chocolate-cherry in one loaf pan. A two-toned, brandy-laced Christmas fudge for cookie trays and tins.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

Flourless Passover brownies made with matzo cake meal instead of flour. Rich, fudgy chocolate squares kosher for Passover with nuts folded in for crunch.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Layered venison and rice pie with browned ground deer meat, breadcrumbs, cheese, and tomato sauce baked in a pie shell. Hunter's pantry comfort food.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.

Mini chess cake tarts in cream cheese pastry shells with a choice of pecan brown sugar filling or coconut filling. Bite-sized Southern tea-tray classics.

Upgraded tuna noodle casserole with bell peppers, celery, pimentos, sherry, and slivered almonds. A retro comfort dish dressed up with classier ingredients than the standard version.