10,000 oat bran recipes

Ham and corn casserole bakes cubed lean ham with whole kernel corn, green pepper, and onion in a light mustard-Worcestershire white sauce. Diabetic-friendly weeknight bake topped with breadcrumbs and cheese.

A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.

Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.

Pain au Sucre, Quebec sugar house maple toast: buttered whole wheat bread broiled with maple sugar until bubbling, topped with walnuts and cream. A 25-minute French-Canadian breakfast treat.

Tex-Mex spinach salad with black beans, bacon, mushrooms, and red pepper in a spicy picante-cumin dressing. A no-cook salad with bold San Antonio flavor.

My take on this classic Italian belly warming soup.

A simple whole wheat bread machine recipe with just honey, flour, water, salt, and yeast. This rustic peasant loaf has a hearty crumb, nutty whole grain flavor, and a crispy, golden-brown crust.

Watermelon cubes with a spicy lime dipping sauce made from lime juice, salt, and hot pepper sauce. A three-ingredient summer snack ready in 10 minutes.

Get your tastebuds ready before you make this zesty dish that's perfect for the summer!

French-style yogurt salad dressing with double mustard, olive oil, lemon, and mixed herbs. Thick like ranch but tangy and light. A versatile everyday dressing ready in 5 minutes.

A classic Canadian no-bake treat: peanut butter, brown sugar, and corn syrup bubbled together, mixed with Rice Krispies, and topped with chocolate icing. Four ingredients. Irresistible crunch.

Crisp asparagus stir-fried with mushrooms, green onions, bell pepper, and water chestnuts in a light soy-broth sauce. A crunchy, vibrant vegetable side dish ready in 30 minutes.

Crunchy pickled green beans canned with fresh dill, garlic, mustard seed, and a touch of cayenne. This classic dilly bean recipe yields 7 pints of tangy, snackable preserved beans.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.