10,000 oat bran recipes

Buttery blondie crust loaded with chocolate chips, orange extract, and sweetened condensed milk creates a cookie-like base for your favorite desserts.

Light and creamy tuna mousse blended with cottage cheese, tomato sauce, and fat-free mayo, set in a gelatin mold with crunchy celery and onion. An elegant low-fat appetizer or lunch.

Grilled chicken breasts brushed with a sweet-tangy glaze of apple jelly, honey, Dijon mustard, and cinnamon for easy weeknight dinner with fall flavors.

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

German ambrosia cake with German chocolate cake layers, orange marmalade filling, and a coconut-pecan whipped cream frosting. A boxed-cake shortcut that tastes like a bakery showpiece.

You will be wondering what's the secret to this decadent and delicious pecan pie.

Klops is a traditional Polish meatloaf made with ground beef, pork, salt pork, and kidney fat, finished with a cream pan gravy. Rich, old-world flavor in every slice.

Roll-and-cut butter crisp cookies with lemon zest and a splash of kirsch cherry liqueur. A 1986 cookie contest winner that ages two days for better flavor and keeps for six weeks at room temperature.

McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.

A silky chilled soup with grated cucumber and celery stirred into a potato and white wine base enriched with heavy cream. Cool, elegant, and ideal for warm weather entertaining.

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

Lean beef stroganoff made with round steak, fresh mushrooms, dry sherry, and nonfat yogurt instead of sour cream. All the creamy richness with a fraction of the fat.

Pheasant casserole with brown rice, cream of mushroom soup, pheasant broth, and soy sauce. A simple hunter's casserole that bakes low and slow for tender, savory results.

Silky cottage cheese blends with lemon zest, plump raisins, and crunchy nuts in a sweet custard pie that tastes like a lighter, tangier version of cheesecake.

Flour-coated chicken pieces browned in a skillet, then simmered in a sweet-tart cranberry sauce with orange and lemon juice. A one-pan comfort dinner ready in an hour.

Barbequed beef short ribs slow-bake in a homemade tangy ketchup-Worcestershire sauce until tender enough to slip from the bone. Sticky, smoky oven ribs without a grill.