3,300 acorn recipes

Showstopper pecan pie with homemade toffee crunch, caramel sauce drizzle, and pastry-leaf crust decoration. A Thanksgiving centerpiece that earns every compliment.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Add a fruit explosion to your succulent pork chops with this tasty recipe that will have everyone licking their chops!

Whole wheat carrot spice bread with oats, dates, and warm cinnamon-ginger spice. A hearty, low-fat quick bread made with applesauce and egg whites instead of butter or oil.

Decadent fudge pie with amaretti cookie crust and rich chocolate filling spiked with amaretto. Dense, brownie-like texture with a boozy almond edge.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Huevos ranchero casserole souffle with whipped eggs, cheddar, corn, and jalapenos baked over blanched whole bell peppers. Puffy, golden, and loaded with Tex-Mex flavor, served with warm salsa on top.

Easy ground beef casserole with cream cheese, mushroom soup, and corn topped with golden biscuits. Just 5 ingredients and 35 minutes for a filling weeknight dinner.

Crunchy no-bake cookies with melted chocolate and peanut butter chips coating crushed corn flakes and raisins. 5 ingredients, microwave method, kid-approved.

Scotcheroos: classic no-bake peanut butter rice crispy bars topped with melted chocolate and butterscotch chips. The chewy Midwest church-basement bar that disappears in minutes.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Real-deal Tex-Mex fajitas with skirt steak rubbed in cumin and red chile, marinated in lime juice and pickled jalapenos, then seared screaming hot. Charred outside, pink inside, wrapped in warm tortillas.

Green chicken enchiladas roll poached chicken into fried corn tortillas, top with fresh tomatillo-serrano salsa verde, sour cream, and melted cheese. Authentic enchiladas verdes in under an hour.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.