10,000 oat bran recipes

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Hawaiian pineapple cake with coconut and walnuts topped with cream cheese frosting. A dense, fruity sheet cake baked low and slow with no oil or butter in the batter.

A slick trick--a super dessert! Be ready to serve seconds--you'll have requests.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Gluten-free orange breakfast bread made with rice flour, buttermilk, applesauce, and honey, finished with an orange juice glaze. Three moist mini loaves.

Pecan thumbprint cookies, the classic shortbread-style holiday cookie. Buttery, melt-in-your-mouth dough rolled in finely chopped pecans with a thumbprint well ready for jam, chocolate, or icing.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

Fruity and creamy. Italian spaghetti with lemon, olive oil with a touch of basil. Bright, lemony flavors.

A scrumptious and spicy chicken dish that is bound to have everyone licking their lips after every bite.

Two-cheese pepperoni stromboli rolls melty mozzarella and provolone with spicy pepperoni inside a frozen bread dough loaf. An easy, crowd-pleasing handheld that slices into cheesy, golden spirals.

Chicken breast and Italian turkey sausage skillet with red and green peppers, mushrooms, and stewed tomatoes. A colorful, lean one-pan dinner ready in 40 minutes.

Blueberry salsa pairs juicy berries with jalapeno, red onion, cilantro, and lime for a sweet-and-spicy condiment. A fresh summer dip for chips, grilled fish, or pork tacos.

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

A juicy and delicious fruit salad that's perfect for a lunch in the summer heat.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.