3,300 acorn recipes

These scrumptious snacks are perfect for a light breakfast or for the kids lunchbags.

Impossible cheddar and broccoli appetizers made with Bisquick, eggs, broccoli, corn, and walnuts. A self-crusting baked appetizer topped with melted cheddar, cut into bite-sized pieces.

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

Creole tuna skillet with the holy trinity of onion, green pepper, and celery plus corn. A quick one-pan dinner served over rice with grated Parmesan. Pantry-friendly and ready in 30 minutes.

Chef Tom's pecan pralines, the New Orleans-style sugar candy made with brown sugar, evaporated milk, butter, and toasted pecan halves. Drop spoonfuls cooled on wax paper for that signature flaky-creamy bite.

Start a fiesta in your kitchen with this scrumptious dish that is fun to make by yourself or with friends!

Possee stew made from five cans: stewed tomatoes, chili beans, corn, hominy, and green chilies. A dump-and-heat pantry stew ready in 15 minutes flat.

Chocolate coconut pie with a fudgy semi-sweet chocolate filling and flaked coconut, baked in a flaky crust. Like a brownie meets a coconut macaroon meets pecan pie.

This is a very tasty popcorn, and easy to make. Very welcomed at parties or some holidays.

A spicy and delicious soup made from red kidney beans, ground beef and whole kernel corn.

Beef, sausage, and tomato soup combines stewing beef and Italian sausage with potatoes, celery, and canned tomatoes for a stick-to-your-ribs simmer that turns Sunday lunch into a serious meal.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

Most of my recipes are ideal for a good lunch or dinner, but would start the morning with this recipe.

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

Quick beef and wild rice skillet with sirloin, corn, stewed tomatoes, and scallions. A fast one-pan weeknight dinner with bold Southwestern flavor and minimal cleanup.

Barbecued Texas cabrito: young goat slathered in mustard and a chili-lemon-pepper rub, then smoked low and slow over indirect heat and mopped with a beer-and-citrus sop. Authentic Tex-Mex smoked goat, tender and bold.