700 horn recipes

Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.

Vegetarian blue cornmeal cabbage rolls with scallions, corn, and herbs in tomato sauce, topped with melted cheese for a Southwestern twist.

Crispy baked chimichangas stuffed with spiced black beans, melted cheese, and fresh green onions. Skip the deep fryer for this healthier take on the classic Tex-Mex favorite.

Cheesy Southwestern spoon bread with creamed corn, green chiles, and cheddar baked golden in one pan. This custardy cornbread side is somewhere between cornbread and a savory pudding, and it goes with everything.

Quick Mexican-style chicken tortilla soup with crispy fried corn tortilla strips, bell peppers, chili powder, and mixed vegetables. A warming, hearty bowl from pantry staples in 40 minutes.

Chocolate pecan pie with melted semi-sweet chocolate stirred into a classic corn syrup filling, loaded with pecan halves. Rich, gooey, and deeply chocolatey.

Chocolate eggnog bundt cake made with pudding mix for extra moisture, warm nutmeg, and a creamy eggnog buttercream frosting. A holiday dessert that puts leftover eggnog to good use.

Sweet red bell peppers stuffed with fresh corn, tomatoes, celery, onion, and bread crumbs, topped with melted Swiss cheese. A meatless stuffed pepper that celebrates summer produce.

Classic chocolate pecan pie loaded with pecan halves and semi-sweet chocolate in light corn syrup filling. Gooey, sweet, and packed with crunchy pecans in every slice.

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Creamy garden vegetable soup made entirely in the microwave with cabbage, carrots, zucchini, corn, green beans, and fresh basil in a milk-based broth. Ready in 30 minutes, no stovetop needed.

Cast iron green chile cornbread loaded with roasted chilies, corn kernels, pimiento, and layers of melted cheddar. Southwestern comfort baked in bacon drippings.

Old style stacked enchiladas with ground beef, kidney beans, crushed tomatoes, and chili powder layered between fried corn tortillas with raw onion and melted cheese.

Hearty skillet cornbread loaded with creamed corn, mozzarella, sun-dried tomatoes, garlic, and fresh basil. Baked in a preheated cast iron pan for a crispy bottom and savory Italian twist.

Ginger molasses cookies rolled in cinnamon sugar with a crackled top. Loaded with ginger, cloves, and cinnamon for bold spice. Underbake for soft centers or bake full for snaps.

Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.