10,000 oat bran recipes

Apple praline cheesecake layers spiced sauteed apples into a cream cheese filling, then bakes under a buttery brown sugar pecan praline crust. Fall dessert showstopper.

Warm pudding cake studded with chopped apples, served with homemade cinnamon butter sauce. The cake bakes up tender with brown sugar and spices. Drizzle the hot sauce over each slice.

This fiery Cajun chicken pasta smothers spaghetti in a spicy triple-pepper tomato sauce loaded with butter-sautéed chicken. A bold Louisiana-style feast for heat lovers.

These are nice cupcakes, taste good and very easily to make too.

Cod fillets nestled in sauteed mushrooms and shallots, blanketed with sour cream, Parmesan, and buttered breadcrumbs, then baked until golden and bubbling. A cozy, elegant fish dinner ready in 45 minutes.

Enjoy this thick and savory pork stew made with carrots, potatoes and apple cider.

Copycat Artz Rib House garlic soup loaded with two whole heads of garlic, paprika, cayenne, and thyme in a rich chicken broth. Bold, warming, and ready in 40 minutes.

Creamy vanilla cheesecake swirled with a cocoa-rich chocolate layer for a gorgeous marbled effect. A slow-cool oven method keeps the top crack-free and silky smooth.

Maritime-style seafood chowder brimming with mixed seafood, garden vegetables, and a splash of wine in a creamy bacon-kissed broth that freezes beautifully for make-ahead meals.

Chicken almond stir-fry with bok choy, snow peas, water chestnuts, bamboo shoots, and a soy-ginger glaze. Topped with golden wok-toasted almonds and served over rice.

Chicken and spinach baked in a tangy sour cream sauce with egg noodles, mushrooms, and cheddar. A touch of cayenne and lemon juice lifts every creamy, cheesy bite.

Poppy seed chicken casserole with a creamy sour cream and condensed soup sauce under a buttery cracker and poppy seed topping. A Southern potluck classic.

Classic boiled corned beef and cabbage simmered with whole peppercorns and cloves, served with a tangy sour cream horseradish sauce. The traditional Irish-American dinner done right.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu.