10,000 oat bran recipes

Chipotle peppers are getting more popular and many recipes call for only one or two chipotle peppers. Here's a step by step tip on how to not waste the whole can for one pepper.

Buttery shortbread-style cookies studded with chocolate chips and slivered almonds, perfumed with both vanilla and almond extract. Eggless, no-fuss, and ready for any party tray.

Nonfat eggless pumpkin pie made with liquid egg substitute, evaporated skim milk, and brown sugar substitute. A diabetic-friendly Thanksgiving dessert with classic pumpkin pie spice.

Might want to eat it with a blindfold. It tastes a hell of a lot better than it looks.

Enjoy the sweet aroma of this drink that can warm you up on a cold night.

A Halloween take on mashed potatoes that your kids will love. The potatoes are piped into ghost shapes and then baked until lightly browned in the oven. Use an oval gratin dish and it will turn into a boat of ghosts!

When you want to take a wonderful cake to any social event, make a pig pickin cake.

Whole wheat muffins sweetened with honey and applesauce, no butter, no oil, no eggs. Six pantry ingredients deliver hearty, fiber-rich breakfast muffins for under 5 minutes of mixing.

Flaming cappuccino with Galliano liqueur, hot coffee, chocolate syrup, and whipped cream in a sugar-rimmed glass. A theatrical after-dinner showpiece.

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

It's not that hard to make your own sushi, California roll style at home. Cook some rice, season and wrap up your favorite mix of textures.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Tropical rice side dish loaded with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and mango chutney. Ready in 30 minutes.

Quick and easy finger food/horderves for your next party or good for any gathering. Prosciutto wrapped around a bread stick.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.

Cowboy pintos are a hearty vegan bean pot: dried pintos slow-simmered with tomatoes, onion, carrot, celery, thyme and cilantro until creamy. Spoon it over rice or barley for a stick-to-your-ribs meatless bowl.