10,000 oat bran recipes

Traditional Southern cornbread dressing with crumbled cornbread, sage, chopped boiled eggs, and chicken broth. Includes a from-scratch buttermilk cornbread recipe. A Thanksgiving must-have.

Chocolate, rum and cheesecake, is there anything better than this?!

One-pan baked chicken breasts with red potatoes, onions, garlic, and oregano simmered in chicken stock with sweet peas. No-nonsense comfort food, Joe Dogs style.

A classic Italian dessert made with coffee and mascarpone cheese.

Quite easy to make, and it comes out delicious. The dish can be made in advance. Reheat it in the oven or microwave whenever the hunger hits.

Microwave Boston clam chowder with bacon, potatoes, minced clams, and cream. The classic New England chowder built without a stovetop, finished with oyster crackers and crumbled bacon.

Whipped cinnamon honey butter with brown sugar and vanilla, blended until fluffy and spreadable. Makes three half-pound portions that freeze beautifully for gifts or everyday toast.

Traditional beef chow mein with crispy deep-fried egg noodles, soy-marinated round steak, mushrooms, bamboo shoots, and bean sprouts. Topped with thin omelet strips for an authentic finish.

A scrumptious and succulent chicken casserole made with curry powder, red pepper flakes and cream of celery soup.

Boneless chicken breasts stuffed with a creamy artichoke, garlic, and breadcrumb filling, baked in chicken broth with paprika. Mediterranean-style stuffed chicken ready in 30 minutes.

Broccoli ricotta quiche with cheddar, yogurt, and a whisper of nutmeg in a flaky crust. A lighter take on quiche that still satisfies with every slice.

Overnight marinated sirloin steak soaks in soy, Worcestershire, Dijon, garlic, and herbs before grilling. Deeply seasoned 1-inch sirloin with 12-hour marinade for maximum tenderness and flavor.

Pennsylvania Dutch ham with string beans and potatoes, simmered together in a smoky broth for hours. Old-fashioned one-pot supper served with vinegar on the side.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

Grand slam cheesecake is a no-bake lemon Jello cheesecake folded with whipped evaporated milk and pressed into a graham cracker crust. Light, fluffy, and a vintage potluck favorite from the 1960s.

A treasured memory of Christmas at Great-Aunt Elizabeth's house was a cookie that I never learned to eat in moderation. Although my mother warned me not to say anything, one of the first things I would say upon arrival was, "I'm hungry" hoping that these cookies would appear. Much to my delight they usually did, and in fact, began also to appear at Easter, the Fourth of July, Thanksgiving and any other time we got together to celebrate.