10,000 oat bran recipes

Prove you're the best around with this scrumptious carrot cake that is perfect for Thanksgiving dinner.

Pumpkin chess pie crosses Southern chess pie with classic pumpkin filling. Cornmeal-thickened, warmly spiced, and richer than traditional pumpkin pie with a denser, sliceable texture.

A very easy and fairly quick one pot meal that's perfect when you're in a hurry. Chunks of chicken and rice seasoned with star anise and Chinese five spice powder. Yum.

This tangy and delicious chicken dish made with a variety of spices is best served with hot Chinese noodles.

American Thanksgiving is coming, pumpkin pie is a classic dessert, in this recipe, use rum and molasses, the pie looks beautiful and very tasty too.

Chocolate chip cookies loaded with a generous 2½ cups of chips per batch, balanced with both brown and white sugar for crisp edges and chewy centers. Pull them out underdone for that signature soft texture.

Hearty beef stuffed zucchini boats topped with melted cheese. Ground beef, rice, and marinara fill summer squash halves for a satisfying baked dinner.

Tangy lemon loaf with blueberries goes great with a cup of coffee! :)

Our family loves banana muffins. I frequently make a batch of these for quick and easy grab n' go breakfasts during the week.

Cornmeal pancakes for two: half cornmeal, half flour, with instant powdered milk built into the dry mix. A small-batch breakfast that uses pantry staples and skips fresh dairy.

Blueberry buttermilk muffins with browned butter, tangy buttermilk, and a juicy berry burst in every bite. A bakery-style classic that earns its golden domed top with a hot oven and a light hand.

Asian turkey burgers mix lean ground turkey with hoisin, ginger, scallions, and crunchy water chestnuts, then grill them juicy and golden. A heart-healthy, flavor-packed alternative to the beef burger.

Campground sourdough pancakes whip 2 cups of active starter into tangy lacy pancakes cooked over a campfire griddle in bacon drippings. Built for outdoor breakfast on a fed starter.

Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.

The flavor was great, I used mixed greens, also added a clove of minced garlic, and it was delicious. Next time I will add some sun-dried tomatoes, that would be even better!

Betty's old-fashioned sugar cookies with vanilla, almond, and lemon extract plus tangy buttermilk. Tender, soft-centered cut-outs that hold their shape and beg for icing or sugar sprinkles.